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Cheesecake is my weakness, so I save it for special occasions. Thanksgiving definitely counts! This spiced pumpkin cheesecake has a creamy, fluffy filling and a crunchy gingersnap and pecan crust. It was a hit the first time I made it, and it’s been on our holiday table ever since. If you’re looking for a change from pumpkin pie, this is it.
Tips for a creamy, crack-free cheesecake
- Soften the cream cheese. Let it sit out for about an hour. Cold cream cheese leaves lumps.
- Mix gently once the eggs go in. Beat on low just until each egg disappears. Too much air causes cracks.
- Look for a slight wobble. The center should still jiggle a little when it comes out. It firms up as it chills.
- Loosen the edges. Run a knife around the pan right after baking so the cake can shrink without cracking.
- Chill it overnight. Cheesecake slices best after a full night in the fridge.
Make ahead and freezing
Make it 1 to 2 days before Thanksgiving and keep it covered in the fridge. To freeze, wrap the chilled cheesecake (or slices) in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge.
Topping ideas
Whipped cream with a sprinkle of cinnamon, a drizzle of caramel sauce, or a handful of toasted pecans.
Spiced Pumpkin Cheesecake
Ingredients
Method
- Heat the oven to 325°F. Pulse the gingersnaps and pecans in a food processor until finely crushed. Pulse in the melted butter, then press firmly onto the bottom of a 9-inch springform pan.
- Beat the cream cheese and sugar with a mixer until smooth. Add the pumpkin, pumpkin pie spice and vanilla and mix well.
- Add the eggs one at a time, mixing on low just until blended after each. Pour over the crust.
- Bake 1 hour 20 minutes to 1 hour 30 minutes, until the center is almost set.
- Run a knife around the rim of the pan to loosen the cake. Cool completely, then refrigerate at least 4 hours or overnight before removing the rim.
Notes
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Pumpkin cheesecake FAQ
Can I use a graham cracker crust?
Yes. Use about 1 1/2 cups of graham cracker crumbs with the same amount of butter.
Do I need a water bath?
No. Baking at a low 325°F and not overmixing keeps this one creamy without a water bath.
How long does it keep?
Up to 5 days covered in the fridge.
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