Pumpkin Pie Cheesecake Recipe | Self Proclaimed Foodie (2024)

How to Make Pumpkin Cheesecake

Detailed step by step instructions to make this recipe are listed in the recipe card below, but here is a summary.

Step 1: Make the Gingersnap Crust

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.

Step 2: Make the Filling

The pumpkin pie cheesecake filling can be made in a stand mixer or in a bowl with a hand mixer.

Beat the 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.

Step 3: Bake the 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

• 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.