
Okay guys – I may be in need of an intervention. I’m out of control with pumpkin right now. In fact, I was just browsing through the recipes in my drafted posts, and every. single. one. has pumpkin in it. What I’m trying to say is that if you loathe this particular holiday ingredient, ya may want to just stay away from MBA for the next week or so. Sorry.
So insane pumpkin obsession aside, you guys know that I also have a thing for cheesecake. So it was only natural to combine two of my absolute favorite things to create one incredible Thanksgiving dessert.
The first time I tested this recipe, I used gingersnap cookies for the crust. However, I didn’t actually taste the gingersnap cookies that I purchased before whirling them up in my blender. Well, they tasted quite unfortunate. Sort of like a how I imagine dirt would taste if you sprinkled some spices on it. Sick!
Moral of the story? Stay far away from Kroger brand gingersnap cookies – unless of course, spicy dirt sounds appealing.
After trashing the first crust, I went the more traditional route and used graham cracker crumbs, but I added a little somethin’ somethin’ to the mix – homemade pumpkin pie spice. And honestly, the flavor was just perfect!
Whether your looking for the perfect dessert for Thanksgiving dinner, or you’re just freakishly obsessed with pumpkin, this fantastic Pumpkin Cheesecake is sure to please. Simple dollops of whipped cream finish this baby off so that you can look impressive – even if you’re hiding in the kitchen necking the Reddi-Whip dispenser like it’s your J-O-B. It can’t just be me. Right?
If cheesecakes scare you a bit, no worries. Check out my video tutorial on How to Make the Perfect Cheesecake! It’s old school – enjoy!
Snickers Cheesecake How-To from My Baking Addiction on Vimeo.
Pumpkin Cheesecake
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour plus chill time
Ingredients:
For the Crust
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon homemade pumpkin pie spiceFor the Cheesecake
4 8-ounce packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 can (15 oz.) pure pumpkin puree
1/3 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon homemade pumpkin pie spiceDirections:
1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
2. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
3. Begin to boil a large pot of water for the water bath.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. (See video above for more tips)
6. Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.
Notes:
- If you don't want to mess with the whole waterbath situation, no worries. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream!
- A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight.MyBakingAddiction.com
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{ 58 comments… read them below or add one }
Pumpkin AND cheesecake!! I knew I liked you!!!!
I totally hate spiced dirt.. So I will definitely try the graham cracker crust
And I have a total thing for cheesecake and am also learning to live pumpkin in my old age..
This sounds amazing!
This looks delish! I have had pumpkin on the brain lately, too and just made some mini pumpkin cheesecakes. I will definitely be trying this recipe!. A girl can’t get enough cheesecake, if you ask me.
Once the intervention is finished at your house can you send them my way?! K, thanks!
And now I will stay far far away from Kroger gingersnaps – hah!
This cheesecake looks divine! =)
Jamie, I use crushed chocolate wafer cookies or chocolate grahams for the crust of my pumpkin cheesecake. I love the combo of chocolate and pumpkin! Your cheesecake looks awesome!
Your cake is beautiful! I don’t even like cheesecake but want to face dive right into it or at the very least lick the frosting. I’m sorry to hear that the gingersnap crust didn’t work out. Good tip regarding Kroger. I like to buy generic when I can. Thanks for the recipe!
Would love a slice or two of this!
Oh boy…this looks so yummy!!
You are not the only one to fill your whole with whipped cream directly from the squirty bottle. I just wanted to make sure you knew you’re not alone in this. And pumpkin cheesecake is actually my FAVORITE cheesecake of all the cheesecakes. Thankfully, we do not have Kroger, so no spiced dirt cookie crusts for me.
This is just gorgeous!! I love cheesecake and I love pumpkin so this is perfect
You are killing me here! I live in Europe and we don’t have grahm crackers. I know, gasp! Right? So, I’m hoping you have a recipe for grahm crackers…tried and true. This cheesecake looks soooooo good! Either way, thanks for the food porn.
Heather-
You can use digestive biscuits as a replacement for graham crackers – I hope this helps.
-Jamie
OMG….Pretty positive everyone gazing/LURCHING at these images is busy deleting all of their “Thanksgiving Dessert Ideas” recipes..No lie….I know I am..
My husband will simply die when he tastes this if I follow your GENEROUSLY given tutorial to the tee…
+3 regarding the “Ready-Whip” kitchen revelation…and I thought IT WAS ONLY ME…
Question…Could a good quality speculoos Belgian..or Biscoff-type biscuit be used instead of graham cracker crumbs?..I love them..but in France, they are difficult to find and EXPENSIVE when you do…
MasterChef = Pumpkin Cheesecake + YOUR involvement…Merci bien!!!
Donna-
I think Biscoff cookies would be amazing as a crust! Let me know how it goes!
-Jamie
O-M-G. I want it. Now.
:O
I use cinnamon graham crackers and add finely chopped pecans for the crust.
You can also put a pan of water on the rack below the cheesecake to keep it from cracking, but I prefer the water bath. One more tip: put the springform pan in a turkey bag to keep the water from seeping into the crust. It’s better than foil because it doesn’t get holes in it.
ONE MORE THING…….ALL INGREDIENTS MUST BE ROOM TEMPERATURE. If not, you will get lumps that you can’t get rid of, even if you force the batter through a sieve (ask me how I know!)
Hi Jamie,
Yep, this is a winner. I want to make it. Looks perfect.
Maybe it’s just me but did I miss what size pie pan or springfoam pan you used?
Thanks!
Yaela
Hi Jamie,
Duh…yes I can read. It’s in step 1.
Thanks. Happy Thanksgiving
Yaela
Don’t worry, all the pumpkin won’t scare me off! That’s how I was feeling the other day too! Great idea on putting the spice in the crust. I bet it adds so much!
I’m completely out of control with pumpkin too so this cheesecake is just screaming my name! I may just have to make it for Thanksgiving!
all i have to say is “yes please!” bellesbazaar-heather.blogspot.com
I haven’t had cheesecake cake in months! These cheesecake looks and sounds delicious. Sorry about your gingersnap cookies though :/ That’s got to be a bummer.
Don’t feel bad I own an entire cookbook that is just pumpkin recipes
Who has cheesecake leftover?! Thanks for sharing this, definately on my to do list for the weekend hubby is gone. I’m not sharing one bite =)
GORGEOUS Cheesecake!
I love cheesecake so much! I have only made it a couple times and it cracked both times, but it sure did taste good! I am thinking of doing a cheesecake cake, and I might just be using this recipe. So pretty!!
I would like to note though, for anyone who wants to make this, check your pumpkin cans, because they aren’t all pumpkin really.
http://www.thekitchn.com/pumpkin-pie-filling-what-is-it-69123
But for recipes like this, I ususally take a small pumpkin for baking pies with, cut it in half and bake the halves. You get the puree but its 100% pumpkin.
I have been looking for a good pumpkin cheesecake recipe, thank you! I’ve been going pumpkin crazy on my blog too, check it out if you get a chance last week was pumpkin eclairs.
Spicy dirt sounds perfect
No really… this cheesecake is stunning! I’m still ready for more pumpkin so bring it on!
my sister makes pumpkin cheesecake for thanksgiving each year! this year we are having it on gingersnap crust. i’m sending her this recipe – Jamie, you never fail with the classic, down right amazing recipes.
What a great recipe! Easier than some of the other flavored cheesecake recipes I’ve found. Thanks for posting.
Yeah I think I can pass on spicy dirt…this cheesecake on the other hand is a different story!
This sounds devilishly good!
I am so excited that I found your post. I made a pumpkin cheesecake four years ago for Thanksgiving dessert, and did not save the recipe. I loved it, and have been searching the internet for a recipe to use. This one looks and sounds just perfect.
Your cheesecake is beautiful too. Thanks so much for posting this.
looks so delicious! i loooove pumpkin!
Cheesecake the old school way is the only way to make it!!!!!
That looks amazing! Would I need to change anything if I wanted to make them in a cupcake pan? And also, how many do you think this recipe will yield?
Lindsay-
The recipe can absolutely be used in a cupcake pan. The amount of time that the crust needs to be pre-baked would shorten slightly; however, approimately 5 minutes. The recipe will yield around 36 cupcake size cheesecakes. I hope this helps and have a great day!
-Jamie
Yum! Can’t wait to try this on Thursday!
I’m going try this recipe today, I have question how to take the springform pan of the bottom of the cheesecake without leaving my crust on the pan. this happen to me too many times. so I really appreciate any suggestions anybody may have. Thank you
Christina-
I line the bottom of the pan with foil and this works well. Good luck and have a great day!
-Jamie
My good lord in heaven this looks delicious. I will make this for my family in the near future. The thanksgiving dessert spot is already taken, but we will need something sweet after eating leftovers too!
Thanks for sharing!
Check out my blog?
http://saraforsoker.blogspot.se/
Do I bake @ 350 got one hour? Did I miss this sorry
Lisa-
That’s correct… Bake at 350 degrees for approximately 1 hour. Good luck and I hope this helps! Have a great day!
-Jamie
I just made this and it looks perfect! Followed your instructions and there’s no cracks in sight. Will unmold it tomorrow and have it for Thanksgiving.
I made this a few days ago. It was my first cheesecake ever and it came out perfect!! I too followed the directions and the cheesecake came out absolutely perfect!! There were no cracks at all and it looked straight out of a professional bakery. I did not have any ginger for the pumpkin pie spice mixture, but I used the other four ingredients and the taste was still great. This is a great recipe which I will continue to use!
Julie-
I am so glad you enjoyed the recipe. Thanks so much for stopping by and providing your feedback – have a great day!
-Jamie
Made this for Thanksgiving and it was a HUGE hit! I couldn’t do a water bath (didn’t have a pan that would fit the 9″ spring form) so there were some cracks around the edges. Took your tip and piped some whipped cream over them and no one was the wiser!
Since I’m graham cracker crust challenged, it ended up being quite unevenly spread. I ended up really liking the places where the crust was thicker, so I think if I make it again I’ll just put it all on the bottom instead of going up the sides.
Just wanted to say thanks for helping me be a Thanksgiving super star!!!! It’s really a wonderful recipe
Kim-
I’m so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I made this for Thanksgiving, using a gluten free gingerbread cookie crust and it was amazing! The cheesecake was so light, flavorful and not too sweet. It is a new favorite and will be something I make every year. Delish!
Liz-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I wanted to give an update after making this for Thanksgiving. I did not have a large enough enough pan to put in a water bath so I put a pan with water beneath the cake in the oven. I got slight cracking around the outside, but it looked fine after it cooled. I served with homemade whipped cream on the side. It was delicious. Everyone loved it. It was rich, creamy and had a perfect texture. Thanks for a wonderful recipe.
Lisa-
I’m so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
Gorgeous cheesecake!! You have really great recipes & beautiful photos!!
Loved it! This is the first ever cheesecake that I made. Surprisingly not hard at all and it came out to be very delicious and moist. No cracks either
I will be making this again for sure.
I decided this would be the perfect dessert for Christmas Eve dinner. I think I know what I did to cause such a huge disaster and wanted to mention it to others. When blending/whipping the ingredients, there comes a time when it’s too much. I knew there was a problem when I had a huge mound of pumpkin cheesecake piled VERY high into my beautiful crust, but I thought, well, the air will bake out and it will be normal. Nope!! Frothed all over the sides and into the 12″ x 17″ Pyrex pan of hot water. What a mess!! Maybe I over did that whipping part, ya think?!?!? Folks, just blend well. Don’t over do. More is not better here.
Hi Linda,
I just put the pumpkin cheesecake in the oven and was hoping to see ANYONE with the same experience as what I have just noticed…nice to meet you! Yes, mine is quite high also – well above the (what I thought was) 1 inch crust…a little scary…who knows what I’ll see when I open the oven later on. Boo. Maybe I should take some out before it sets…been in there for just a couple minutes…man.
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