Mom’s Pumpkin Cheesecake

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Mom’s Pumpkin Cheesecake is an easy-to-follow recipe that she’s been making for decades! The cheesecake is perfectly spiced, and it doesn’t require a water bath while baking!

Everyone goes wild for this Pumpkin Cheesecake. The best part is that it’s a budget-friendly recipe. This cheesecake is a delicious win, especially during the holidays! This recipe costs $9.77 to make and serves 12 people. That’s just 82¢ per serving!

We also love serving our Slow Cooker Apple Cider, Pumpkin Ice Cream, and Dark Chocolate Pecan Pie during the holidays. 

More Holiday Recipes: Instant Pot Turkey Breast | Christmas Roast

Easy Pumpkin Cheesecake

When it comes to picking between a pumpkin pie or a cheesecake, it is simply too hard! We want them both. 

That is where this Pumpkin Cheesecake Recipe comes into play. We can have our cake and eat it too in all its rich and creamy deliciousness. 

Indulging in pumpkin-flavored treats during the Fall is a must. This Pumpkin Cheesecake is not one to leave off your menu this year. The ginger snap crust with the creamy pumpkin and dreamy fall spice filling sets this recipe apart. 

It will help you satisfy your pumpkin cravings and save you money on eating out to get that fix! Your family and friends will be super grateful you made it for them. 

Can you make cheesecake without a springform pan?

A springform pan makes baking a cheesecake a cinch as it is effortless to remove the cheesecake after baking. Although this is our preferred method, you do not need one to make this recipe. 

You can use a regular round cake pan as a substitute. Or try lining the pan with tin foil or parchment paper first to help lift the cheesecake out of the pan when it is through baking. 

What causes a cheesecake to crack?

The number one reason cracks occur in a cheesecake is overbaking. Keep an eye on your cheesecake to ensure you do not overbake it. 

One other tip is not to open the oven door while it is baking. Drafts and temperature changes during the baking process can also cause cracks in your cheesecake. 

Cheesecake can also crack while it cools. If some of the cheesecake is stuck to the side of the pan, then while it cools and constricts it will tug on the surface of the cheesecake and form cracks. This is why I like to run a butter knife around the edges of the pan before cooling the cheesecake. 

Should my cheesecake be jiggly?

A cheesecake is finished baking when it is still slightly jiggly but not soupy. 

How much will this Pumpkin Cheesecake recipe cost to make: 

RECIPE COST: $9.77

PRICE PER SERVING: $0.82

• 1 3/4 cups ginger snap crumbs – $0.79
• 3 tablespoons dark brown sugar – $0.09
• 1/2 teaspoon ground cinnamon – $0.02
• 4 Tablespoons salted butter – $0.40
• 3 (8-ounce) packages cream cheese – $5.88
• 1 (15-ounce) can pureed pumpkin – $0.87
• 3 eggs plus 1 egg yolk – $0.35
• 1/4 cup sour cream – $0.36
• 1 1/2 cups sugar – $0.35
• 1/2 teaspoon ground cinnamon – $0.02
• 1/8 teaspoon fresh ground nutmeg – $0.05
• 1/8 teaspoon ground cloves – $0.21
• 2 tablespoon all-purpose flour – $0.04
• 2 teaspoons EBR vanilla extract – $0.34

To find out more about how we price our recipes, check out Budget Recipes Explained. 

Cook’s Tools:

• 9-inch springform pan
• measuring cups
• measuring spoons
• stand mixer or handheld mixer
• spatula
• pie cutting spatula

The Flavor and Recipe Variations

Lightly sprinkle some crushed pecans to the top of the cheesecake when you are ready to serve for extra flavor and crunch.

Instead of crushed gingersnap crumbs, you can use crushed graham crackers or animal crackers. 

How long is it good for:

Serve: As with most recipes with dairy products in them, you shouldn’t leave this Pumpkin Cheesecake out for longer than 2 hours. 

Store: Cover the cheesecake and keep it for up to 4 days in the refrigerator. 

Freeze: Wrap individual slices in one layer of plastic wrap and one layer of foil. Then, place the slices in freezer-safe Ziploc bags. Frozen pumpkin cheesecake slices will keep for up to two months when stored this way. 

How to get the kids involved with this recipe:

Ages 2-3: Have your kiddo help make the crust and press it into the pan. Crushing up the ginger snaps will be their favorite part. 

Ages 4-5: My little one loves to butter the pan’s sides when helping with this recipe. 

Ages 6-8: Let them help measure and mix the filling ingredients. Teach them how the cheesecake should look after baking, slightly jiggly. Then, teach them how to safely keep the oven ajar a little. 

Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 

Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

More Desserts:

• Chocolate Wacky Cake
• 4th of July Poke Cake
• Brownie Cookies
• Chocolate Dipped Gingerbread Cookies
• Cake Mix Peach Cobbler
• Cheesecake Fruit Salad
• Chick-Fil-A Copycat Frosted Lemonade
• Chocolate Dipped Sugar Cookies
• Dark Chocolate Pecan Pie
• Death by Chocolate Poke Cake
• Chocolate Glazed Biscuit Donuts
• Mom’s Lemon Lush
• Quick Monkey Bread from Scratch
• Chocolate Peanut Butter Bon Bons

How to make Pumpkin Cheesecake: 

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Pumpkin Cheesecake

Recipe Cost 9.77

Serving Cost 0.82

Course Dessert

Cuisine American

Mom’s Pumpkin Cheesecake is an easy-to-follow recipe that she’s been making for decades! The cheesecake is perfectly spiced, and it doesn’t require a water bath while baking!

Servings: 12 people

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 5 hours hrs

Equipment

• 9-inch springform pan
• measuring cups
• Measuring spoons
• Stand mixer or handheld mixer
• spatula
• pie spade

Ingredients

 

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GINGERSNAP CRUST:

• 1 ¾ cups ginger snap cookie crumbs
• 3 tablespoons dark brown sugar
• ½ teaspoon ground cinnamon
• 4 Tablespoons salted butter melted

FILLING:

• 24 ounces cream cheese (3 bricks) at room temperature
• 15 ounces canned pumpkin
• 3 large eggs at room temperature
• 1 large egg yolk at room temperature
• 1 ½ cups sugar
• ¼ cup sour cream at room temperature
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 2 tablespoon all-purpose flour
• 2 teaspoons vanilla extract

FOR SERVING: (both optional)

• whipped cream
• caramel sauce
• ground nutmeg or cinnamon

US Customary – Metric

Instructions

PREP OVEN:

• Move the oven rack to the middle position and preheat to 350° F.

MAKE CRUST:

• Add gingersnap crumbs, brown sugar, and cinnamon to a medium bowl. Use a fork to stir to combine. Pour in melted butter and stir to combine.
  
• Pour crumbs into a 9-inch springform pan. Use the back of a measuring cup to press the crumbs into an even layer. Transfer the springform pan to a baking sheet and bake for 10 minutes. Then, move the pan to a wire rack to cool completely.
  

MAKE CHEESECAKE FILLING:

• Add the cream cheese, pumpkin, eggs, egg yolk, sugar, sour cream, and spices to a bowl of a stand mixer fitted with a paddle attachment (alternatively, use a large bowl and a handheld mixer). Beat until the mixture is smooth and no lumps remain. Fold in the flour and vanilla.
  

BAKE CHEESECAKE:

• Butter the sides of the springform pan. Pour the cheesecake filling into the springform pan and smooth into an even layer. Place the pan back onto a cookie sheet and bake until the filling is slightly jiggly about 55-65 minutes. Turn the oven off and open the oven door slightly. Let the cheesecake sit for 15 minutes.
  

COOL CHEESECAKE:

• After 15 minutes, remove the cheesecake from the oven and transfer it to a wire rack. Run a butter knife along the edges of the pan, and let the cheesecake cool for 30 minutes. Then, cover it with foil or plastic wrap and refrigerate or at least 3 hours or overnight.
  

SERVE:

• Slice the cheesecake into 12 even pieces and serve with whipped cream, caramel sauce, or ground spices (all optional).
  

Nutrition

Serving: 1slice | Calories: 455kcal | Carbohydrates: 47g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 323mg | Potassium: 236mg | Fiber: 2g | Sugar: 34g | Vitamin A: 6511IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg

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