This Pumpkin Cheesecake recipe has the perfect pumpkin flavor with smooth cheesecake texture and the best chocolate ganache on top. With these easy to follow instructions, you will have the best pumpkin cheesecake.
If you have been following me for some time, you probably know that a big part of my food philosophy is that sharing food is a great way to express your love. It is probably one of the things I love about creating recipes for the holidays. As I take pictures of turkey, side dishes, and pies, I imagine you setting these great dishes down on your family table, full of everyone you love most. It makes my heart so happy!
If those wonderful people you love gathered around your table aren’t super into Pumpkin Pie and can’t be won over by Pecan Pie, this pumpkin pie cheesecake with it’s gingersnap cookie crust is a great alternative. So many people are too intimidated to make cheesecake, but with my easy to follow instructions, this will be a hit for you every time you make it.
How to Make Pumpkin Cheesecake
This is a brief overview showing you just how easy this delicious cheesecake recipe is. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the crust. Combine crushed gingersnaps, butter, and sugar and press into the springform pan. Bake for six minutes. Read more below on what type of gingersnaps to use.
- Make the filling. Combine the cream cheese, sugar, pumpkin, spices, eggs, and flour together. Read below on what type of pumpkin to use.
- Bake the cheesecake. The key to a good cheesecake is to bake it for just a half hour and then turn off the oven and let it sit for an hour.
- Let the cheesecake cool. First allow the cheesecake to cool for an hour on the countertop. Then transfer it to the refrigerator to cool completely. completely on the counter before covering and putting the refrigerator overnight.
- Make the chocolate ganache. Pour the chocolate over the cheesecake and allow to cool for a half hour before serving.
Gingersnap Crust
I love the combination of the gingersnap flavor with the pumpkin filling. For this recipe you are going to want to buy somewhat hard gingersnap cookies. Soft cookies won’t produce the type of crust we are looking for.
That being said, you could easily replace the crust in this recipe with graham crackers or a different type of crust. You can do that buy replacing the gingersnaps with 1 3/4 cup graham cracker crumbs, 8 tablespoons of butter, and 1/3 cup of sugar.
Pumpkin for Pumpkin Cheesecake
You will notice that this recipe calls for pumpkin puree. When you go to the store, you will want to make sure that you are buying what is labeled 100% pumpkin puree. The other cans that are sold are labeled pumpkin pie filling and that is not what you want. That contains other ingredients that we aren’t looking for in this pumpkin cheesecake. Otherwise, you can make homemade pumpkin puree as well!
Pumpkin Puree
Chocolate Ganache
Chocolate ganache is the combination of chocolate and heavy cream. To make it, you simply pour warm heavy cream over finely chopped chocolate. Once you pour the warm cream over the chocolate you let it sit so that the cream can melt the chocolate. Then you whisk it until smooth.
The ratio of chocolate to cream will change the consistency of the ganache. In this recipe we use a ratio that results in a ganache that is smooth and thick, but doesn’t become hard on top of the cheesecake.
Springform Pan
Another important component to making a good cheesecake is using the right pan. As you know from other recipes, a pan can make a really big difference in your recipe. The springform pan linked below is my go to for cheesecakes.
Best Springform Pan
Tips and Tricks
- Start this recipe the day before serving. Cheesecakes need to cool overnight, so you will want to be sure to make this in advance.
- Use a quality cream cheese. I always use Philadelphia Cream Cheese. Generally speaking, I haven’t been able to find another brand that produces the same quality cheesecake as Philadelphia.
- Always use full fat cream cheese. This will produce the best cheesecake.
- Place a pan or aluminum foil at the bottom of your oven. The crust on this cheesecake does tend to leak a little. Having something to catch it will make for easier clean up.
- Don’t worry about cracks. If this cheesecake happens to crack while baking, don’t worry about it. The chocolate ganache will perfectly cover them up.
Storing Leftovers
Leftovers of this delicious cheesecake can be stored in the refrigerator for four to five days. As with all leftovers, use your best discretion.
FAQ
Yes! Store this cheesecake in a freezer for up to three months. It might be easiest to store in individual slices, so you can pull out just what you want to eat. Thaw the cheesecake overnight in the refrigerator before eating.
This recipe has only been tested with pumpkin puree.
It is not. There is gluten in the crust, plus the added flour in the filling.
Other Pumpkin Desserts
If you are looking for more great pumpkin desserts to make your family this holiday season here are some that can’t be missed:
- Pumpkin Cupcakes: These are easy to make and absolutely delicious. Perfect for bringing to family gatherings.
- Pumpkin Cake: You just can’t beat this delicious and easy sheet cake.
- Pumpkin Sugar Cookies: This is one of my all time favorite desserts!
If you make this recipe for pumpkin cheesecake or any of my other recipes, please leave me a comment and let me know what you think!
Pumpkin Cheesecake
Ingredients
Crust
- 1 3/4 cups gingersnap crumbs (213 grams) read more about this here
- 6 tablespoons unsalted (84.75 grams) melted
- 1/3 cup granulated sugar (66 grams)
Pumpkin Cheesecake
- 24 ounces cream cheese (681 grams)
- 1 cup granulated sugar (198 grams)
- 1 1/2 cups pumpkin puree (340.5 grams) 100% puree, not pie filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 teaspoons vanilla
- 3 eggs room temperature
- 2 tablespoons all purpose flour (15 grams)
Chocolate Ganache
- 5 ounces chocolate (141.67 grams) finely chopped, dark or milk chocolate will work
- 1/3 cup heavy cream (78.86 ml)
Instructions
Gingersnap Crust
- Preheat your oven to 325 degrees Fahrenheit. Prepare a 9 inch spring form pan by cutting a piece of parchment paper to a circle to match the bottom. Then spray the sides of the pan. Set aside.
- Place aluminum foil or a pan underneath the rack you will be baking on.
- Combine the cookie crumbs, butter, and sugar together. Press into the bottom of a 9 inch springform pan. Bake for 6 minutes or until the crust begins to brown and is fragrant. Remove from the oven and set aside.1 3/4 cups gingersnap crumbs, 6 tablespoons unsalted, 1/3 cup granulated sugar
Pumpkin Cheesecake
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the cream cheese until fluffy and smooth. Beat in 1 cup granulated sugar, then the pumpkin puree, spices, and vanilla. Beat in the eggs one at a time. Be sure to scrape down the sides and bottom of the bowl after each addition.24 ounces cream cheese, 1 cup granulated sugar, 1 1/2 cups pumpkin puree, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 2 teaspoons vanilla
- Scrape down the sides of the mixing bowl. Then add in the eggs one at a time. Finally, beat in the flour.3 eggs, 2 tablespoons all purpose flour
- Pour the filling over the crust and bake for 30 minutes. Turn off the oven, and leave the door close for an hour. After an hour, remove the cheesecake from the oven. Allow to cool for an hour on the counter before moving it to the refrigerator to chill for 8 hours over overnight. (Read here about condensation.)
Chocolate Ganache
- Before serving the cheesecake, pour the chocolate into a bowl. Heat the heavy cream in the microwave until almost boiling – about 45 seconds. Pour over the chocoalte and let sit for two minutes. Then whisk until smooth.5 ounces chocolate, 1/3 cup heavy cream
- Pour the chocolate ganache over the cheesecake. Allow the ganache to cool and firm, about 30 minutes in the refrigerator.
- Slice and serve.
Joyce M Barnes says
Okay Lisa, my Thanksgiving is in your hands! First, I made your Pumpkin Cheesecake ALMOST EXACTLY like you said. My family isn’t fans of gingersnap cookies, so I made the crust with Sandie Cookies…but that was the only change I made! It came together easily and looks awesome! Then I made your Pecan Pie with the vodka crust. This recipe I made EXACTLY as your recipe said. I took pictures of them both and they lay in wait for dessert for tomorrows Thanksgiving dinner. I wanted to let you know that I totally appreciate all your directions and helpful tips! If I can figure out how to do it, I will post the pictures for you! Thank you for such great recipes!
I hope your family loved it!
Ellen Hixenbaugh says
I made this for our thanksgiving dinner. I think it’s the best cheesecake I ever made. However, I had one bar full fat cream cheese and 2 bars low-fat. To firm it up I added a 3rd egg, yolk only, and one tablespoon of cornstarch. For the ganache I used one cup of heavy cream and a whole bag (12oz.) of chocolate chips. Creamiest cheesecake ever! Rereading the directions I realized I forgot the nutmeg. Oh well! Thanks for the recipe! I’ve already passed it on.
I’m so glad you all liked it!
Anna M says
This looks so yummy yet very simple to mae!
Mike says
Your recipe doesn’t indicate what kind of chocolate. Is it dark chocolate (50% or 75% cacao), semi-sweet, milk chocolate? Also, I’ve purchased whipping cream with 35% fat. Is this considered heavy cream? I’ve read that heavy cream has a fat content higher than 35%.
Either kind of chocolate will work. It’s just a matter of preference. And I have never see the fat percentage listed. What you have should work for this recipe, especially because it is being used for a ganache and not for actual whipping.
Kathy says
Hi Lisa: I just made the cheesecake and wonder when you remove the springform pan? I was planning on cooling it overnight in the pan… I was also considering putting the ganache on tomorrow and then refrigerating the cheesecake until dessert on Thanksgiving? Should I take the cake out before a bit before dessert for the ganache’s sake? Thanks
I leave it in until I serve. You can run a knife between the edge and the cheesecake if you are worried about it sticking. But you can take off the sides and make sure it’s good to go and put it back on. covering the whole thing with foil until you are ready to serve. Does that make sense?