# Pumpkin Cheesecake

> To make pumpkin cheesecake, press a gingersnap and butter crust into a 23 cm (9 inch) springform pan and bake for 10 minutes. Beat 900 g cream cheese with sugar, then add 425 g pumpkin purée, spices, vanilla and 4 eggs. Bake at 160°C (325°F) for 65-75 minutes, until the centre jiggles slightly, cool in the oven for 1 hour, then chill for at least 6 hours.

Source: https://savourrecipes.com/recipe/pumpkin-cheesecake
Author: Hannah Whitfield | Published: Oct 10, 2026
Categories: Dessert Recipes, American Recipes
Collections: Thanksgiving Recipes
Tags: Thanksgiving, Vegetarian, Make Ahead

If you can't choose between pumpkin pie and cheesecake, this gives you both. A spiced pumpkin filling bakes on a crunchy gingersnap crust and chills overnight, so it's one less job on the day. Toasted pumpkin seeds make a quick, pretty topping.

## Key facts

- Prep time: 25 mins
- Cook time: 1 hr 25 mins
- Cool and chill: 7 hrs
- Total time: 8 hrs 50 mins
- Yield: 12 servings
- Difficulty: Medium
- Cuisine: North American
- Method: Baking
- Calories: 500 per serving

## Ingredients

### Crust

- 200 g gingersnap cookies, finely crushed, about 2 cups crumbs
- 70 g butter, 5 tbsp, melted
- 1 tbsp granulated sugar
### Filling

- 900 g full-fat brick cream cheese, about 2 lb, at room temperature
- 150 g granulated sugar, 3/4 cup
- 70 g packed brown sugar, 1/3 cup
- 2 tbsp cornstarch
- 425 g pure pumpkin purée, 15 oz can, about 1 3/4 cups
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
### Topping

- 30 g roasted pumpkin seeds (pepitas), 1/4 cup
- whipped cream (optional)

## Equipment

- 23 cm (9 inch) springform pan
- Stand mixer or hand mixer
- Large mixing bowl
- Baking sheet
- Roasting pan or baking dish (for hot water)

## Instructions

1. **Bake the crust.** Heat the oven to 175°C (350°F). Mix the gingersnap crumbs, melted butter and sugar and press firmly into the base and about 2 cm (3/4 inch) up the sides of the springform pan. Bake for 10 minutes and let cool. Lower the oven to 160°C (325°F) and set a roasting pan of hot water on the bottom rack; the steam helps stop cracks.
2. **Beat the cream cheese.** Beat the cream cheese on medium speed for 2 minutes, until completely smooth, scraping the bowl. Beat in the granulated sugar, brown sugar and cornstarch until combined.
3. **Add the pumpkin and eggs.** On low speed, beat in the pumpkin, cinnamon, ginger, nutmeg, cloves, salt and vanilla. Add the eggs one at a time, mixing just until each disappears. Overbeating whips in air, which makes cheesecake puff and crack.
4. **Bake low and slow.** Pour the filling onto the crust, smooth the top and set the pan on a baking sheet on the middle rack. Bake for 65-75 minutes, until the edges are set and the centre 8-10 cm (3-4 inches) still wobbles slightly when you nudge the pan.
5. **Cool and chill.** Turn off the oven, prop the door open a few centimetres and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, then cool to room temperature. Cover and refrigerate for at least 6 hours or overnight. Scatter with pumpkin seeds and serve with whipped cream.

## Tips

- Leave the cream cheese and eggs out for 1-2 hours before you start. Cold cream cheese stays lumpy.
- Graham crackers or digestive biscuits work instead of gingersnaps, but add 1/2 tsp ground ginger to the crumbs.
- For neat slices, cut with a hot, dry knife and wipe it clean between cuts.

## Variations

- Drizzle each slice with salted caramel sauce.
- Top with candied pecans instead of pumpkin seeds.
- Swap the spices for 3 1/2 tsp pumpkin pie spice.

## Storage

- Fridge: Cover and refrigerate for up to 4 days.
- Freezer: Freeze the whole cheesecake or slices, without toppings, well wrapped for up to 1 month. Thaw overnight in the fridge.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 500 | 8 g | 39 g | 35 g |

## Frequently asked questions

### How do I stop my cheesecake from cracking?

Use room-temperature ingredients, mix the eggs in on low speed, bake at a low temperature with a pan of hot water below, and cool the cheesecake slowly in the turned-off oven.

### How do I know when pumpkin cheesecake is done?

The edges should look set and slightly puffed, while the centre 8-10 cm (3-4 inches) still wobbles slightly when you nudge the pan. It firms up as it chills.

### How far ahead can I make pumpkin cheesecake?

Up to 3 days ahead. Keep it covered in the fridge and add the pumpkin seeds just before serving so they stay crunchy.

### Can I use a different crust?

Yes. Graham crackers or digestive biscuits work well. Use the same weight of crumbs, butter and sugar.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.