Pumpkin Pie Cheesecake, made from scratch with a gingersnap graham cracker crust, is a fall dessert combines two classic favorites into one. The filling has that same fantastic pumpkin pie flavor that you love, but with the added bonus of cheesecake texture and taste. This is an especially popular dessert on Thanksgiving!
Why this recipe is so great:
- Amazing crust - Pumpkin cheesecake with a gingersnap crust is the best combination of flavors. Gingersnaps can have an intense flavor, so this recipe uses a combination of gingersnap cookies and graham crackers for the perfect balance.
- Best of both worlds - If you love pumpkin pie and cheesecake, you will absolutely love this recipe.
Exact quantities are listed in the recipe card below, but here is a summary.
- For the crust: graham crackers, gingersnaps, butter, and salt
- For the filling: cream cheese, pumpkin puree, eggs, sour cream, granulated and brown sugar, pumpkin pie spice, flour (for thickening), and vanilla
Pumpkin cheesecake gingersnap crust:
Detailed step by step instructions to make this recipe are listed in the recipe card below, but here is a summary.
- Combine ingredients: Pulse the graham crackers and ginger snaps in a food processor until they turn into fine crumbs. Then combine with melted butter and salt.
- Press into pan: Using a 9-inch springform pan, press the crumb mixture into the bottom and up the sides of the pan. When done, line the outside of the pan with foil to prevent the melted butter from leaking out when baking in the oven.
How to make the filling:
The pumpkin pie cheesecake filling can be made in a stand mixer or in a bowl with a hand mixer.
- Beat cream cheese: You want the cream cheese to be softened prior to mixing. Then, beat the cream cheese until incredibly smooth and creamy. You cannot over mix it.
- Combine ingredients: Add the pumpkin puree along with the eggs, sour cream, sugars, and pumpkin pie spice to the whipped cream cheese. Mix thoroughly.
- Add flour and vanilla: Stir in the flour and vanilla and mix until well combined.
How to bake pumpkin cheesecake:
Preheat the oven to 350°F.
- Pour the filling onto the crust: Slowly add the filling to the crust. The springform pan will be very full.
- Bake: Place in preheated oven and bake for about an hour. Cooking times will vary, but the pumpkin cheesecake should be slightly jiggly, but not wet, in the center.
- Cool and chill: Allow the cheesecake to cool for at least 15 minutes. Then, cover and chill in the refrigerator for at least 4 hours.
Recipe tips for perfect results:
- Soft cream cheese: Most importantly, be sure the cream cheese is softened to room temperature. If the cream cheese is not soft prior to mixing, it will never fully incorporate into the cheesecake filling. In order to create a smooth and creamy finish, be sure the cream cheese gets whipped perfectly smooth.
- When making the crust: Use the food processor to grind the cookies to a fine crumb. I find nothing works better than my fingers to spread it out across the base of the pan. Start in the middle and work your way out to the edges so that you can push any excess up the sides. If you really love the crust, you can increase the crust portion of the recipe by 50% to make it thicker.
- Baking tips: Be sure to wrap your pan with heavy duty aluminum foil. Never have I baked something in my spring form pan without it leaking just a bit, so the foil helps keep the oven clean. The pumpkin puree helps prevent cracking on the top of the cheesecake, however you can place a dish of water on the rack below the cheesecake or even set the pan in a shallow dish of water. The steam will prevent any cracking.
- Serving: Always serve your pumpkin pie cheesecake with fresh whipped cream.
- Storage: Store any leftover cheesecake in an air tight container in the refrigerator. Should last at least 3-5 days.
Other great pumpkin desserts:
Whether you're looking for something delicious to serve at Thanksgiving, or just have a craving for a fall inspired dessert, you will love these favorites.
- Pumpkin Roll
- Pumpkin Spice Pecan Blondies
- Classic Homemade Pumpkin Pie
- Citrus Cream Cheese Frosted Pumpkin Cupcakes
- Layered Pumpkin Cake
- Perfect Pumpkin Swirl Brownies
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
Pumpkin Pie Cheesecake
- 1 cup graham cracker crumbs (about 6 rectangle crackers)
- ¾ cup ginger snap crumbs (about 18 small cookies)
- ½ cup Unsalted Butter (melted)
- ¼ teaspoon salt
- 20 ounces Cream Cheese (softened)
- 15 ounces pumpkin puree
- 3 large eggs
- 1 egg yolk
- ½ cup Sour Cream
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
To make the crust:
- In a medium size bowl, combine crumbs, melted butter, and salt.
- Press into the bottom and up the sides of a 9-inch springform pan. Set aside.
To make the filling:
- Using a hand mixer or stand mixer, beat cream cheese until extremely smooth. Add pumpkin puree, eggs and egg yolk, sour cream, sugars, and pumpkin pie spice. Beat together until well combined.
- Add the flour and the vanilla. Mix until fully combined.
- Pour prepared filling on top of crust. Wrap bottom of pan with heavy duty foil to prevent butter from dripping into your oven.
- Bake in preheated oven for at least an hour. Center should be just slightly jiggly but not liquid. Remove from oven and allow to cool at room temperature for about 15 minutes. Cover tightly with plastic wrap and refrigerate a minimum of 4 hours.
- Serve with Whipped Cream.
This recipe was originally published in October 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!