Pumpkin Cheesecake

slice of pumpkin cheesecake top view on rustic wood 100877892

A really simple recipe for Pumpkin Cheesecake






  • 2 cups gingersnaps crumbs about 25 cookies
  • 1/2 cup salted butter melted


  • 24 ounces cream cheese softened
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 4 large eggs room temperature
  • 1 (15 oz.) can pumpkin puree about 1 3/4 cups
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Optional Toppings



  • Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper and spray generously with nonstick spray.
  • Fill a roasting pan (large enough for you to set the springform pan inside) with 1½ inches of water to make the water bath. Place the roasting pan into the oven while it is preheating and you are preparing the cheesecake. This way it will be hot when you add the cheesecake to it.


  • Add the gingersnaps and melted butter to a food processor and process until a sandy texture forms. Gently press this mixture into the bottom of the springform pan, and slightly up the sides. Place this into the oven (not in the water bath) to bake for 10 minutes.
    • 2 cups gingersnaps crumbs, ½ cup salted butter


  • While the crust bakes, beat together the cream cheese and sugars at medium speed for 5 minutes until light and creamy, scraping down the sides as needed.
    • 24 ounces cream cheese, 1 cup light brown sugar, ¼ cup granulated sugar
  • Add in the eggs one at a time, mixing between each addition, just until incorporated.
    • 4 large eggs
  • Mix in the pumpkin, sour cream, vanilla extract, lemon juice, cinnamon, ginger, nutmeg, and cloves.
    • 1 (15 oz.) can pumpkin puree, ¼ cup sour cream, 2 teaspoons vanilla extract, 2 teaspoons lemon juice, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
  • Remove the crust from the oven and pour the cheesecake filling mixture into the baked crust.


  • Place two large pieces of tin foil in an X shape under the springform pan (The pieces must be large enough that there will not be any spaces uncovered when you bring them up around the edges of the springform pan). Bring the edges up so that the springform pan is going to be waterproof.
  • Place the springform pan into the water bath and bake. Do not open the oven while the cheesecake is baking. Check the cake (while still in the oven) after 1 hour. The edges should be set and the center just slightly jiggly. If not set, bake for 5 to 10 more minutes but do not overbake.
  • Do not remove the cheesecake from the oven. Turn off the oven and prop the door open. Allow the cheesecake to sit in the open oven for 1 hour. Move the cheesecake to the counter. Cool to room temperature before placing it in the refrigerator to chill for another 2 hours.
  • Once set, top with fresh whipped cream, chopped pecans, pumpkin pie spice, and caramel sauce if desired.


What’s The Best Way To Store This Pumpkin Cheesecake? 

Place the cheesecake in an airtight container and store it in the refrigerator. Enjoy the cheesecake for up to a week. This cheesecake can also be frozen for up to 3 months. Before eating, just pop the cheesecake into the fridge overnight to allow it to thaw before serving.