This always surprises people, but I’m not a huge fan of pumpkin pie. And like a lot of people who share that opinion, it’s not so much a taste issue for me as it is a texture one. While I don’t care for pumpkin pie, I adore just about anything else pumpkin flavored including pumpkin ice cream, pumpkin bread, pumpkin tarts, pumpkin sauce , ooh, pumpkin pie Blizzards, pumpkin candles (not to eat, to smell) you name it. So pumpkin cheesecake is my dessert of choice on Thanksgiving. It’s a good alternative to pie, and it’s great because it needs to be made ahead of time – forcing you to plan ahead! This Pumpkin cheesecake has all the right spices, a pecan-gingersnap crust, and a caramel topping.
Ingredients and Equipment Notes
- A note about water baths – While cheesecake enthusiasts will tell you it’s essential to always use one, from my experience, some cheesecakes do okay without them (like this Creamy Cheesecake) and others really need them to turn out well. I think it depends on the recipe. This one needs a water bath.
- Roasting Pan – You will need a roasting pan to create a successful a water bath.
- Springform Cheesecake Pan – I love my springform cheesecake pan, so grab one of those as well if you don’t have one already. This recipe is designed for a 9″ pan.
- Heavy Duty Foil – Nobody wants a soggy cheesecake! Heavy duty foil wrapped around the bottom of your springform pan will prevent the water bath from working it’s way in.
- Heat Proof Pitcher or Glass Measuring Cup – You’ll need some hot water for the water bath. Before you get started, make sure you have a good way to transfer the hot water to the roasting pan- a large glass measuring cup, electric kettle, or even a ladle, if necessary.
- Cream Cheese – Regular or low fat is fine. Avoid fat free.
- Gingersnaps – The crust of this cheesecake is made from gingersnap cookies. Get these on the cookie aisle or look for them in seasonal displays, just be sure you are getting the crunchy kind, not soft ginger cookies from the bakery.
- Whipping Cream – Regular or heavy will both work. Heavy whipping cream will hold it’s shape a little better over time.
Instructions
- Start some water boiling for your water bath. You’ll need enough to fill your roasting pan 1 1/2 to 2 inches.
- The crust is one of my favorite parts: a mix of gingersnap cookies and pecans. First, crush the gingersnaps and then pecans in a food processor. We’ll mix those with some butter and brown sugar and press evenly into a 9″ springform pan, extending up the sides about 1 inch.
- Next, melt some white chocolate in the microwave for 30 seconds at a time, until smooth. While that’s cooling, we’ll mix up some softened cream cheese, sugar and eggs. Then add pumpkin puree, vanilla, nutmeg, cinnamon, and cloves. Lastly, mix in that white chocolate and pour the filling mixture onto the prepared crust.
- Next comes the water bath. Wrap the bottom of your springform pan in several layers of heavy duty foil to keep water out of your springform pan. Place your cheesecake in a roasting pan and place in preheated oven. Carefully fill the roasting pan with hot water, about half way up the sides of your cheesecake pan.
- Close the oven door and bake. Start with 60 minutes and take a peek. Continue baking, if needed, up to about 75 minutes. The center should be just a tad bit jiggly still. It will finish cooking while cooling. When it’s done, remove from oven and water bath and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!
- When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans, if desired.
Similar Flavors
Looking for more desserts like this? Check out these Our Best Bites Favorites:
White Chocolate Raspberry Cheesecake
Layered Pumpkin Pie Toffee Cheesecake
FAQs
- What happens if I don’t use a water bath? The purpose of a water bath is to ensure the entire cheesecake comes to temperature and cooks evenly. Without it, the outside of the cheesecake will likely be overdone while you are waiting for the middle to set up. It is also more likely to crack without a water bath.
- I see this cheesecake needs a long time in the fridge. How far ahead of time can I make it? Make the cheesecake up to 48 hours in advance. Leave it in the springform pan after cooling. Cover tightly with plastic wrap and add the toppings right before serving.
Did You Make This?
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Pumpkin Cheesecake with Pecan-Gingersnap Crust
- Total Time: 13 hours +
Description
A long-time reader favorite! This creamy pumpkin cheesecake, topped with whipped cream, caramel, and pecans (optional) is a great alternative to pumpkin pie.
Ingredients
CRUST
1 3/4 cups gingersnap crumbs (about 30 small cookies)
6 tablespoons real butter, melted
3 tablespoons brown sugar
3/4 cup ground pecans
FILLING
3 8-ounce blocks cream cheese
3/4 cup canned pumpkin puree
6 ounces melted white chocolate (that’s about 1 cup white chocolate chips)
1 cup sugar
3 eggs
2 teaspoons vanilla
1/4 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/8 teaspoon cloves
TOPPING
1 cup whipping cream, beat with 1/2 teaspoon vanilla and 4 tablespoons powdered sugar until medium peaks form
1/3 cup roughly chopped pecans, either toasted or caramelized
2 tablespoons jarred caramel sauce
Instructions
- Preheat oven to 350. Start water boiling, enough to fill your roasting pas 1 1/2 to 2 inches.
- For the crust, Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.
- To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Pour mixture on top of the crust.
- For the water bath, place cheesecake pan inside your roasting pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
- Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.
- When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!
- When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.
- Prep Time: 10 minutes
- Refrigerator Time: 12 hours
- Cook Time: 60-75 minutes
Questions & Reviews
I have been making this recipe/cheesecake for about 4 years now. I even did them for a fundraiser. My extended family doesn’t allow me to come to Holidays without it. Most of the time I use Mi-Del GLUTEN FREE ginger snaps but I have (when those aren’t found) used gf snickerdoodles. It’s always a winner and in the whipped cream, I add punches of cardamom! Ghiradehlli white choc is the best and makes this! Thanks so much for the recipe!
So happy to hear this!
Yes I made this pumpkin cheesecake and I must say it was delicious, my family loved it and thought I bought it from the bakery. Thank you for sharing your recipe
Does the cheesecake freeze well without the whipped cream topping?
Yep!
HELP! I’m making this now and I CANNOT find what temperature I’m supposed to bake it at!!!
350!
Thank you so much!
Am I blind? Can’t seem to find the temperature to bake this at. I’d love a reply since I’m in the middle to making it! Thanks!!!
350!
Did I miss the cooking temp? I don’t see it in the recipe? Help!
I’m making this cheesecake right now but I’m not seeing a temperature to set my oven to? HELP! What temperature does this cook at?
350 🙂
I can’t seem to be able to see what the temp for the oven should be. I know I must just be scanning past it, but I’m wondering if anyone can help me. TIA!!
350 🙂
I have had this recipe since 11/03/14!! my FIRST attempt is in the oven as a type this.
I bought all the ingredients this morning, came home and re-read the blog, realizing I had no idea what a spring foam pan was 🙂
I found one at bed bath & beyond! Wish me luck!! oh ps my Brine is also cooling as well.
Dang it. I forgot to let my cream cheese sit and room temperature before making this. SO SAD. It was still delicious, but not the texture was ALL off. At least it gives me another reason to make it again 🙂
I love this recipe! It’s the most delicious cheesecake and it’s not to rich, it’s prefect. I was actually wondering if I could post this on my blog.
I’m excited to try this for Thanksgiving. Just wondering if anyone has tried making this ahead of time and freezing it?
I have not, but generally speaking, cheesecakes freeze really well so it should work!
So… long story short, I don’t have any cloves (and I can’t get any) but I do have pumpkin pie seasoning. Can I just sub the cloves, cinnamon, and nutmeg for an equal amount of pumpkin pie seasoning?
Is this cheesecake firm enough to serve as the middle layer of a 3 layer cake? I am making a pumpkin caramel Italian crème cake and think this would be awesome in the middle (crustless, of course).
You’d have to experiment 🙂
Made your Layered Tofee Pumpkin Cheesecake last year, and THIS one this year….and AMAZING!!!!! I am addicted to this cheesecake- huge hit for Thanksgiving. Thank you!
Made this yesterday for Thanksgiving and iit was a big hit with everyone! Thanks for the Amazing recipe!!
OMG!!! Another winner for our Thanksgiving desserts!!! As I stated in my last post about the other pumpkin cheese cake dessert thread, really hate seeing all the comments about how good this looks and will be making soon from fellow bloggers. But I guess this may help get this blog/site known.
I made a scaled back version, 1/3 of the recipe with my mini spring form pan, and this is so outstanding!!! My 21 yo son and my 26 yo daughter aren’t fans of pecans, but I shared a couple of small pieces with my son and his girlfriend and they loved it, didn’t even realize that there were pecans in the crust. This was my favorite of the two pumpkin cheese cake recipes, so I am still making another smaller version of this for our Thanksgiving desserts!! Thanks again for another awesome pumpkin dessert for this upcoming holiday!!
Can you substitute anything else for the white chocolate? My husband can’t eat any kind of chocolate but I’d love to try this recipe!
Hmm, Jana I bet you could even leave the chocolate out. I can’t say for sure what will happen, but I think it adds a lot of extra richness and the cheesecake would still be okay without it.
Sara – I made this and unintentionally left out the vanilla. I did taste the filling before I baked it, and it tasted good, but I felt like something was missing. I didn’t realize it until after I baked it and was putting away my ingredients. I grabbed the vanilla and knew instantly! In bringing this cheesecake to a work luncheon so I can’t sample it. Do you think it will still be ok? Especially with the sweetness of the toppings?
To answer my own question, the lack of vanilla had absolutely no impact on how wonderful this turned out. It was amazing and everyone raved over it. I will make again for sure!
Making this for a hitch Thanksgiving dinner tomorrow… I will probably not be able to put the whipped cream/toppings on directly before serving– it would be like 3/3.5 hours before…. Would that be too early to still look pretty?!? Trying to think of an alternative if so..
I’ve had this recipe saved for 3 years….and I’m finally doing it the right way 🙂 (I commented in 2010…weird seeing my old comment).
Anyway, I just put it in the oven so *fingers crossed* because this is my 2nd attempt at making a cheesecake.
….btw, I totally didnt realize it had to chill for 12 hrs until a few minutes ago. Dang it! Won’t be able to taste it until tomorrow afternoon.
I’m so excited to try this recipe for thanksgiving, but the link about the carmelized pecans doesn’t work. Are they made the same way as the walnuts in the candied walnut salad? My dad loves pecans and so I want to make sure to get them right. Thanks!
Here ya go!
https://ourbestbites.com/2008/08/how-to-caramelize-nuts/
I don’t like pumpkin pie, either. Ick. Nasty texture. But I’ve made pumpkin cheesecake many times! This year, I decided to deviate from the norm a bit and make a cranberry white chocolate cheesecake using this crust (minus the pecans due to kids with allergies). I posted all about it on my blog: http://kaelirasdigiscraps.blogspot.com/2012/11/cranberry-white-chocolate-cheesecake.html 🙂 I can’t wait to try it!
Do you need to grease the spring form pan before you put the crust in?
I don’t, but if it makes you feel better, go for it 🙂
Hi- I am also interested in knowing the answer to Trish’s question- I hope to make them for a work potluck on Tues and that type of pan would be easier. Thanks!
Have you ever tried making these in a 9×13 pan? Just wondering if you happen to know how cooking time would vary…
Nope, never tried it, sorry!
Just saw this on FB today. I have to bring a pie for Thanksgiving soooo after seeing this, it’s the one I’ve chosen to make. It’s all I have to bring so an ordinary pumpkin pie just wouldn’t do. I wanted the wow factor and this looks like it will fit the bill. Thanks!
Can you use pumpkin puree instead of canned? I hear it has more water than canned so I’m worried it won’t turn out. I have made this many times and it is the only dessert my family wants for Thanksgiving. A neighbor gave us a pumpkin that I’m roasting right now. I would appreciate any advice you can give. Love your website, recipes and cookbooks.
Mary,
You can put your cooked pumpkin in a stainer. Let it sit for a while and the juice will drain out. I’ve also heard of people using cheesecloth and you can squeeze the water out.
Made this last night and served it this evening for my son-in-law’s birthday. It was a huge hit! I even made it with Neufchatel cream cheese and it was delicious and smooth. The gingersnap crust was incredible! Thanks for sharing your talents!
I made this twice this year and it was a hit both times — once for our Thanksgiving dinner at a gathering of expatriate Americans in Lagos, Nigeria, where we are living. I still had 3 remaining boxes of cream cheese in my fridge (brought in my luggage from the US), so I made it for my African book group Christmas luncheon. Just looking at it on the buffet table, women were drooling with excitement, and after tasting it, I was the most popular person there. Several women said it was the best cheesecake they had ever eaten. A bookshop/cafe owner was begging me to make it for her cafe, and everyone was clamoring for the recipe. Canned pumpkin is not available in Nigeria, so I will have to put some extra in my luggage for Nigerian friends who don’t come back to shop in the States. Cream cheese is available there, but so expensive that I bring it there in a cooler. Also, back in the States for the holidays, I brought your Creamy Chicken Taquitos this week to a luncheon with my former tennis team and they also were clamoring for the recipe. It’s so nice to just send fans to your blog and tell them that everything I’ve made from here or your cookbook is a success. I’ve got your Pepperoncini Beef in the crockpot now. Thanks for good eating on two continents!