Pumpkin Cheesecake Recipe

This Pumpkin Cheesecake recipe has the perfect pumpkin flavor with smooth cheesecake texture and the best chocolate ganache on top. With these easy to follow instructions, you will have the best pumpkin cheesecake.

If you have been following me for some time, you probably know that a big part of my food philosophy is that sharing food is a great way to express your love. It is probably one of the things I love about creating recipes for the holidays. As I take pictures of turkey, side dishes, and pies, I imagine you setting these great dishes down on your family table, full of everyone you love most. It makes my heart so happy!

If those wonderful people you love gathered around your table aren’t super into Pumpkin Pie and can’t be won over by Pecan Pie, this pumpkin pie cheesecake with it’s gingersnap cookie crust is a great alternative. So many people are too intimidated to make cheesecake, but with my easy to follow instructions, this will be a hit for you every time you make it.

How to Make Pumpkin Cheesecake

This is a brief overview showing you just how easy this delicious cheesecake recipe is. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.

1. Make the crust. Combine crushed gingersnaps, butter, and sugar and press into the springform pan. Bake for six minutes. Read more below on what type of gingersnaps to use.
2. Make the filling. Combine the cream cheese, sugar, pumpkin, spices, eggs, and flour together. Read below on what type of pumpkin to use.
3. Bake the cheesecake. The key to a good cheesecake is to bake it for just a half hour and then turn off the oven and let it sit for an hour.
4. Let the cheesecake cool. First allow the cheesecake to cool for an hour on the countertop. Then transfer it to the refrigerator to cool completely. completely on the counter before covering and putting the refrigerator overnight.
5. Make the chocolate ganache. Pour the chocolate over the cheesecake and allow to cool for a half hour before serving.

Gingersnap Crust

I love the combination of the gingersnap flavor with the pumpkin filling. For this recipe you are going to want to buy somewhat hard gingersnap cookies. Soft cookies won’t produce the type of crust we are looking for.

That being said, you could easily replace the crust in this recipe with graham crackers or a different type of crust. You can do that buy replacing the gingersnaps with 1 3/4 cup graham cracker crumbs, 8 tablespoons of butter, and 1/3 cup of sugar.

Pumpkin for Pumpkin Cheesecake

You will notice that this recipe calls for pumpkin puree. When you go to the store, you will want to make sure that you are buying what is labeled 100% pumpkin puree. The other cans that are sold are labeled pumpkin pie filling and that is not what you want. That contains other ingredients that we aren’t looking for in this pumpkin cheesecake. Otherwise, you can make homemade pumpkin puree as well!

Chocolate Ganache

Chocolate ganache is the combination of chocolate and heavy cream. To make it, you simply pour warm heavy cream over finely chopped chocolate. Once you pour the warm cream over the chocolate you let it sit so that the cream can melt the chocolate. Then you whisk it until smooth.

The ratio of chocolate to cream will change the consistency of the ganache. In this recipe we use a ratio that results in a ganache that is smooth and thick, but doesn’t become hard on top of the cheesecake.

Springform Pan

Another important component to making a good cheesecake is using the right pan. As you know from other recipes, a pan can make a really big difference in your recipe. The springform pan linked below is my go to for cheesecakes.

Tips and Tricks

• Start this recipe the day before serving. Cheesecakes need to cool overnight, so you will want to be sure to make this in advance.
• Use a quality cream cheese. I always use Philadelphia Cream Cheese. Generally speaking, I haven’t been able to find another brand that produces the same quality cheesecake as Philadelphia.
• Always use full fat cream cheese. This will produce the best cheesecake.
• Place a pan or aluminum foil at the bottom of your oven. The crust on this cheesecake does tend to leak a little. Having something to catch it will make for easier clean up.
• Don’t worry about cracks. If this cheesecake happens to crack while baking, don’t worry about it. The chocolate ganache will perfectly cover them up.

Storing Leftovers

Leftovers of this delicious cheesecake can be stored in the refrigerator for four to five days. As with all leftovers, use your best discretion.