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A slice of pumpkin cheesecake on a white plate and garnished with whipped cream.
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5 from 2 votes

Pumpkin Cheesecake

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!
Prep Time15 mins
Cook Time1 hr 25 mins
Cooling and Chilling Time3 hrs 20 mins
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Servings: 12 people
Calories: 455kcal
Cost: $9.77

Equipment

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

Ingredients

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
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • 2 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract

FOR SERVING: (both optional)

  • whipped cream
  • caramel sauce
  • ground nutmeg or cinnamon

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.
    Butter being poured into a bowl with the other crust ingredients.
  • 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.
    The gingersnap crumb mixture on the bottom of a springform pan.

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.
    The cheesecake filling in a bowl with the flour and vanilla on top ready to be folded into the batter.

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.
    The cheesecake filling inside of the springform pan before it's baked.

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.
    The baked cheesecake in the springform pan.

SERVE:

  • Slice the cheesecake into 12 even pieces and serve with whipped cream, caramel sauce, or ground spices (all optional).
    A slice of cheesecake being taken out of the bigger cheesecake.

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