This Easy Pumpkin Cheesecake Recipe is sweet, spiced, and so tasty you’ll be making it year ‘round. The rich, creamy texture of classic cheesecake is given an upgrade with warm spices that pair incredibly well with the rich gingersnap crust. Then, we add the finishing touch of fluffy maple whipped cream. Prepare this recipe for the holidays, and I guarantee you won’t have any leftovers! 

The Best Easy Pumpkin Cheesecake Recipe

Move over pumpkin pie! This easy pumpkin pie cheesecake recipe is here to steal the show. If you know me, you know I love a good cheesecake recipe, and this one in particular is my go-to for fall. I love it for Thanksgiving and Christmas, but, honestly, it’s so good I make it all season long. 

The cheesecake starts with a rich ginger snap crust that elevates your standard graham cracker crust with a boost of sugar and spice. However, the creamy pumpkin filling is the true star of the show. Thick and rich, it has all the tang you look for in a classic cheesecake. Then, we take it up a notch with the addition of pumpkin puree and warming spices. Finally, we finish the cheesecake with a fluffy maple whipped cream and a sprinkle of cinnamon for a cohesive taste. 

The sweetness of the brown sugar and maple syrup in the dish is amplified and complemented by the warm spices, and the crisp crust pairs wonderfully with the smooth filling. Each bite delivers a combination of tastes and textures that satisfy every craving and tastebud for an unforgettable experience that will have all your friends and family singing your praises! 

More Delicious Fall Desserts

• Brown Butter Sweet Potato Pie
• Soft and Chewy Pumpkin Spice Cookies
• Brown Butter Sweet Potato Cheesecake
• Sweet Potato Cookies
• Pumpkin Chocolate Chip Cookies
• The Best Apple Crisp Recipe
• Honeybun Cake

Ingredients You’ll Need

Cream Cheese Filling

Cream Cheese: A must in every cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub. 

Eggs: These help create the custard and bind the ingredients so that the cheesecake doesn’t fall apart. 

Pumpkin Puree: This is key to the bold pumpkin flavor we want! Make sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin should be the only ingredient listed on the can. 

Sugar: Granulated sugar balances some of the tanginess for a well-rounded taste. 

Sour Cream: This is my secret to achieving restaurant-quality flavor! The sourness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture. 

Vanilla Bean Paste: Stronger in flavor than vanilla extract, this infuses the filling with a sweet vanilla taste. 

Spices: Cinnamon, nutmeg, ginger, ground cloves, and salt add the perfect touch of warmth, replicating the flavor of pumpkin pie, and bringing all the fall flavor we love. 

Crust

Ginger Snap Crumbs: These replicate the texture of a classic graham cracker crust with a little more “oomph” in the flavor department. 

Unsalted Butter: Once melted, this combines all the cust ingredients, creating a smooth, cohesive base with an extra rich taste. 

Brown Sugar: This enhances the sweetness of the crust and adds a subtle maple taste. 

Spices: Cinnamon and salt add warmth, preventing the crust from being too sweet! 

Maple Whipped Cream

Pure Maple Syrup: The natural sugar sweetens the topping without impacting its consistency and adds a delicious maple taste. 

Heavy Whipping Cream: This forms the base of the topping. Make sure it’s cold, or it won’t whip up properly! 

Vanilla Paste: A little goes a long way to infuse the topping with vanilla flavor. 

Cinnamon: Used as a garnish, ground cinnamon is the perfect finishing touch! 

How to Make This Pumpkin Cheesecake Recipe

Create the Crust.

Step 1: Preheat your oven to 350° F. 

Step 2: Place your cookies in a food processor or blender, and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag, and crust them with a rolling pin. 

Step 3: Next, make the brown butter. First, cut the butter into small pieces, and heat it in a small pan over medium heat until it turns an amber color. Once browned and the popping slows, you know it’s ready! Scrape the butter and all the brown bits at the bottom of the pan into a heat-safe bowl, and let it rest for 5-10 minutes. 

Step 4: Next, place your cookie crumbs in a medium bowl. Add the sugar, spices, and brown butter, and mix until well combined. 

Step 5: Pour your cookie mixture into a 9-inch or 10-inch springform pan, spreading it out in an even layer. Press the crumbs down along the bottom and sides of the pan to form the crust. Or, use the back of a measuring cup or spoon to pat the crumbs and form the crust. 

Step 6: Bake the crust for 10 minutes. Then, remove it from the oven, set it aside, and reduce the oven temperature to 325° F. 

Prepare a Water Bath. 

Step 7: Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Place a large roasting pan on the bottom rack. Then, open the oven, and gently pour the boiling water into the roasting pan. 

Make the Cream Cheese Filling. 

Step 8: In a large bowl, blend your cream cheese until smooth. Add the sugar, vanilla, pumpkin puree, spices, and sour cream. Blend until well combined. (This is the part where I like to sneak a taste. Just to check the flavor, of course!) 

Step 9: Next, add the eggs to teh bow, and mix with a rubber spatula to ensure the filling is incorporated and well mixed. Once combined, spoon the filling into the crust. 

Bake Your Pumpkin Cheesecake. 

Step 10: Carefully place the cheesecake on the middle rack of the oven, and close the door. Baek for about 60-70 minutes. Next, give the cheesecake a gentle shake; it should still be a bit wobbly in the middle! 

Step 11: Turn the oven off, and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake, and let it rest on the counter at room temperature until cooled. Transfer the cooled cheesecake to the refrigerator, uncovered, and let it chill for at least 4 hours or ideally up to overnight. 

Make the Maple Whip Cream.

Step 12: Whip the heavy whipping cream, maple syrup, and vanilla bean paste with a handheld or stand mixer on medium-high speed until peaks form. Be sure to scrape the sides of the bowl halfway through! Pro-Tip: Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes the process so much easier, preventing it from melting and becoming runny! 

Step 13: Slice a piece of your pumpkin pie cheesecake, and serve it with a healthy dollop of the maple whipped cream and a dash of cinnamon. Enjoy! 

How to Make the Best Cheesecake?

1. Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack. 
2. Don’t overmix your pumpkin potato cheesecake. Overmixing can lead to cracks. 
3. Don’t skip the quick water bath (or you can do a traditional water bath). This reduces the chances of cracks in the cheesecake. 
4. Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
5. Be patient during the cooling process to ensure your cheesecake doesn’t crack.
6. To make your maple whipped cream, use cold heavy cream and maple syrup. It also helps to use a cold whisk and mixing bowl (just pop them in the refrigerator for 15-30 minutes prior to whipping up your cream, but of course this is optional). 
7. If you want to add something special to this cheesecake, check out my homemade salted caramel sauce! It is a great topping for this pumpkin cheesecake.

How to Avoid Cracks in Your Cheesecake?

Cracks in this pumpkin cheesecake recipe aren’t the end of the world; however, there are some easy steps you can take to prevent them from occurring. 

1. Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin. 
2. Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack! 
3. Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack. 
4. Use a water bath. This recipe calls for a quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. It also ensures you’ll have a creamy and velvety filling.

More Delicious Cheesecake Recipes

• The Best Mango Cheesecake Recipe
• Homemade Salted Caramel Cheesecake
• The Best Strawberry Cheesecake Recipe
• Easy Mini Cheesecake Recipe
• The Best Passionfruit Cheesecake Recipe
• Strawberry Crisp Cheesecake

I hope you love this Easy Pumpkin Cheesecake Recipe! It’s sweet, spiced, and sure to be a hit at Thanksgiving. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

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Easy Pumpkin Cheesecake Recipe

5 from 1 vote

Prep Time :20 minutes mins

Cook Time :1 hour hr

Cooling Time :6 hours hrs

Total Time :7 hours hrs 20 minutes mins

Serves: 12

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Ingredients

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Cream Cheese Filling

• ▢ 32 oz 4 blocks of cream cheese room temperature
• ▢ 4 large eggs room temperature
• ▢ 1 cup pumpkin puree
• ▢ 1 1/2 cup granulated sugar
• ▢ 1/4 cup sour cream room temperature
• ▢ 1 tbsp of vanilla bean paste
• ▢ 2 tsp ground cinnamon
• ▢ 1/2 tsp ground nutmeg
• ▢ 1/2 tsp ground ginger
• ▢ 1/4 tsp ground clove
• ▢ 1/8 tsp salt

Crust

• ▢ 2 cups ginger snap crumbs about 40-42 cookies
• ▢ 1/2 cup unsalted butter browned
• ▢ 1/4 cup brown sugar light or dark
• ▢ 1 tsp cinnamon
• ▢ pinch of salt

Maple Whipped Cream

• ▢ 2 cups heavy whipping cream cold
• ▢ 1/4 cup pure maple syrup
• ▢ 1 tsp of vanilla paste
• ▢ ground cinnamon for garnish

US Customary – Metric

Instructions

Make your Crust.

• Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
• Next, make your brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 5-10 minutes.
• Next, place your cookie crumbs in a medium bowl. Add your sugar, spices, and brown butter. Mix until well combined.
• Pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
• Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.

Make Quick Water Bath.

• Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack.  Then, open the oven and gently pour the boiling water in the roasting pan.

Make Cream Cheese Filling.

• In a large bowl, blend your cream cheese until smooth. Then, add sugar, vanilla, pumpkin puree, spices and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Once mixed, place the filling in the crust.

Prepare to Bake the Cheesecake.

• Carefully place the cheesecake on the middle rack directly above the rack with the roasting pan of steamy water and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
• Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.

Make Whip Cream Topping.

• When you are ready to serve the cheesecake, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, maple syrup, and vanilla bean paste on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
• Lastly, slice up a piece of cheesecake and serve with whip cream, garnish with cinnamon, and enjoy!

Notes

1. Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack. 
2. Don’t overmix your pumpkin potato cheesecake. Overmixing can lead to cracks. 
3. Don’t skip the quick water bath (or you can do a traditional water bath). This reduces the chances of cracks in the cheesecake. 
4. Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
5. Be patient during the cooling process to ensure your cheesecake doesn’t crack.
6. To make your maple whipped cream, use cold heavy cream and maple syrup. It also helps to use a cold whisk and mixing bowl (just pop them in the refrigerator for 15-30 minutes prior to whipping up your cream, but of course this is optional). 
7. If you want to add something special to this cheesecake, check out my homemade salted caramel sauce! It is a great topping for this pumpkin cheesecake.

Nutritional Information

Serving: 1 sliceCalories: 724kcal (36%)Carbohydrates: 57g (19%)Protein: 9g (18%)Fat: 52g (80%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 199mg (66%)Sodium: 404mg (18%)Potassium: 299mg (9%)Fiber: 1g (4%)Sugar: 43g (48%)Vitamin A: 5123IU (102%)Vitamin C: 1mg (1%)Calcium: 152mg (15%)Iron: 2mg (11%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Eat Love Eat