How to Make Pumpkin Cheesecake

How to Make Pumpkin Cheesecake

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Chef John 23842

"We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds."
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8 h 15 m servings 893 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 893 kcal
  • 45%
  • Fat:
  • 54.4 g
  • 84%
  • Carbs:
  • 87.8g
  • 28%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 308 mg
  • 103%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
  2. Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
  3. Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
  4. Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
  5. Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
  6. Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
  7. Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
  8. Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
  9. Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.


  1. 11 Ratings

Most helpful positive review

I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it!

Most helpful critical review

I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. ...

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Most positive
Least positive

I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. ...

I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it!

This is the perfect pumpkin cheesecake, it's the perfect mix between cheesecake and pumpkin pie. I gave it 4 stars because I followed the directions exactly, but still had to cook it for 25 min...

This was an excellent cheesecake. Taste was definitely 75% pumpkin 25% cheesecake. I followed the instructions exactly EXCEPT (1) Did not use a thermometer but baked for 1 hr 45 mins until I got...

It was a bit too rich for me overall; I would not make this again although I like the taste and creaminess. I would rather make a cream cheese cake or pumpkin pie separately, but I am so glad I...

This was a big hit at Thanksgiving Day. I ran out of white flour and used my whole wheat flour instead. It still turned out okay and maybe gave a healthier rendition, but it tasted a bit grainy,...

So much better than regular pumpkin pie! This is now our go-to Thanksgiving dessert. Everyone loved it.

Made it exactly as the recipe called for and it turned out amazingly delicious ,a great holiday desert to best describe it it's somewhat of a hybrid of your traditional pumpkin pie and a fluff...

I filled the directions exactly except I didn't have a mixer, so mixing took much longer. Also, I topped it with a dark chocolate drizzle, dollops and whipped cream, and sprinkled the remaining ...

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