Few desserts feel as luxurious as a classic New York-style cheesecake. Dense, velvety, and indulgent, it’s a dessert that always impresses. This pumpkin version adds smooth pumpkin purée and warm fall spices to the iconic cheesecake base, creating a rich, creamy dessert that’s perfect for holidays, special occasions, or anytime you’re craving an elegant pumpkin dessert.
Advertisements
With a spiced gingersnap crust and a foolproof baking method, this pumpkin cheesecake delivers bakery-quality results right from your home kitchen.
Advertisements
Ingredients
For the Gingersnap Crust
- 2 cups finely crushed gingersnap cookies
- ¼ cup unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- Prepare the crust: Combine gingersnap crumbs and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan.
- Mix the filling: Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Add eggs: Mix in eggs one at a time, just until combined.
- Incorporate pumpkin and spices: Gently blend in pumpkin purée, cinnamon, nutmeg, and ginger until smooth.
- Assemble: Pour filling over the crust and smooth the top.
- Bake: Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill: Refrigerate for at least 4 hours, preferably overnight, before slicing.
Pro Tips
- Always use room-temperature ingredients for the smoothest texture
- Avoid overmixing once eggs are added to prevent cracking
- For extra insurance against cracks, bake using a water bath
- Chill overnight for the cleanest slices and best flavor
Why This Recipe Works
- New York-style cheesecake delivers a rich, dense, and creamy texture
- Pumpkin purée adds moisture and subtle sweetness
- Warm spices enhance fall flavor without overpowering
- Gingersnap crust provides contrast and crunch
Advertisements
Substitutions & Variations
- Swap gingersnaps for graham crackers or Biscoff cookies
- Add a pinch of cloves or allspice for deeper spice flavor
- Swirl melted chocolate into the batter for a pumpkin-chocolate version
- Use a gluten-free cookie crust if needed
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Cheesecake can be made up to 2 days in advance
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze individual slices tightly wrapped for up to 2 months
- Reheating: Not recommended; serve chilled for best texture
Serving Ideas
- Top with freshly whipped cream and cinnamon
- Drizzle with caramel sauce for a festive touch
- Garnish with crushed gingersnaps or candied pecans
- Serve alongside coffee, espresso, or spiced tea
Nutrition (Per Serving Estimate)
- Calories: 420
- Fat: 28g
- Carbohydrates: 36g
- Protein: 7g
- Sugar: 28g
- Sodium: 320mg
Values are approximate and may vary.
Advertisements
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling already contains sugar and spices, which will affect flavor and texture.
How do I know when the cheesecake is done?
The edges should be set, and the center should gently jiggle when shaken.
Can I freeze the whole cheesecake?
Yes. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Why did my cheesecake crack?
Cracks are usually caused by overmixing, rapid cooling, or overbaking.
This creamy New York-style pumpkin cheesecake combines classic cheesecake richness with cozy fall flavors. With its smooth texture, spiced gingersnap crust, and reliable method, it’s a dessert that looks impressive and tastes unforgettable—perfect for holidays or anytime you want a show-stopping pumpkin treat.
Creamy New York-Style Pumpkin Cheesecake with Gingersnap Crust
Ingredients
For the Gingersnap Crust
- 2 cups finely crushed gingersnap cookies
- ¼ cup unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- Prepare the crust: Combine gingersnap crumbs and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan.
- Mix the filling: Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Add eggs: Mix in eggs one at a time, just until combined.
- Incorporate pumpkin and spices: Gently blend in pumpkin purée, cinnamon, nutmeg, and ginger until smooth.
- Assemble: Pour filling over the crust and smooth the top.
- Bake: Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill: Refrigerate for at least 4 hours, preferably overnight, before slicing.
Notes
- Use full-fat cream cheese for best results
- Chill thoroughly before slicing for clean edges
- Cheesecake flavor improves after resting overnight
Advertisements