There are few things more comforting than the smell of cinnamon and nutmeg wafting through the kitchen—and this Pumpkin Cheesecake delivers all that autumnal goodness in one stunning slice. Whether you’re prepping for Thanksgiving dessert or just craving something cozy on a crisp Sunday, this easy cheesecake recipe hits the sweet spot between festive and fuss-free.

Life gets busy (especially around the holidays), but that doesn’t mean dessert has to be complicated. With a buttery gingersnap crust and a velvety pumpkin-spiced filling, this recipe is a crowd-pleaser with minimal effort. It’s the perfect mix of creamy and crunchy, sweet and spiced—basically, everything you want in a fall dessert. Let’s bake some joy, shall we?

Why You’ll Love This Pumpkin Cheesecake

Pumpkin Cheesecake isn’t just a seasonal treat—it’s a full-on holiday hero. Here’s why you’ll fall in love:

Quick prep: Just 20 minutes to whip together.
Comforting flavors: Think cinnamon, ginger, and nutmeg hugging your taste buds.
Easy to make: No water bath required—hallelujah!
Perfect texture: Creamy center with a crisp gingersnap crust.

Whether you’re a seasoned baker or new to cheesecakes, this one is super forgiving and incredibly rewarding.

Ingredients You’ll Need

For the crust:

1 1/2 cups (200 g) gingersnap cookie crumbs
1/4 cup (60 g) melted butter

For the filling:

3 (8 oz) packages (675 g) cream cheese, softened
1 cup (200 g) sugar
1 cup (240 g) pumpkin puree
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

How to Make This Easy Pumpkin Cheesecake Recipe

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
Make the crust: In a bowl, combine gingersnap crumbs and melted butter. Press firmly into the pan base.
Mix the filling: In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, ginger, and nutmeg. Beat until fully combined and silky.
Bake: Pour filling over the crust. Smooth the top. Bake for 50–60 minutes until the center is just set and slightly jiggly.
Cool: Let it cool completely on the counter, then chill for at least 4 hours (overnight is best).
Serve: Release from pan, slice, and top with whipped cream if you’re feeling fancy.

Olivia’s Cheesecake Tips

Room-temp cream cheese is non-negotiable. It helps everything blend smoothly and prevents lumps.
Use real pumpkin puree (not pumpkin pie filling) to keep control over the sweetness and spice.
Let it chill fully. Cheesecake is not a “rush it” dessert. Give it time to set up properly.
Want a spicier kick? Add a pinch more ginger or a dash of cloves.
If the top cracks, don’t panic—whipped cream covers all culinary sins!

Why This Recipe Means So Much to Me

This cheesecake has earned a permanent place on my Thanksgiving table ever since my sister-in-law requested “something pumpkin but not pie.” Challenge accepted. That first slice was love at first bite. Now it’s the most requested dessert at family gatherings—even by those who claim they “don’t like cheesecake.”

What makes it special (aside from the dreamy filling) is the gingersnap crust. It adds just the right zing to complement the warm spices in the filling. It’s one of those recipes that feels fancy but secretly takes almost no effort. And honestly? That’s my favorite kind of magic in the kitchen.

What to Serve with Pumpkin Cheesecake

This cheesecake is a showstopper all on its own, but if you’re building a dessert spread, pair it with:

Warm spiced apple cider or a chai latte
A dollop of homemade whipped cream or cinnamon-dusted Cool Whip
Toasted pecans or a drizzle of caramel sauce for an extra indulgent touch
Light fresh fruit (like pear slices or berries) to balance the richness

Serving this as a Thanksgiving dessert? Add it to a lineup of pies, bars, and maybe a warm bread pudding to create a dessert table to remember.

How to Store Leftover Cheesecake

If you’re lucky enough to have leftovers, here’s how to keep them fabulous:

Refrigerator: Store in an airtight container or wrap tightly with plastic wrap. It stays fresh for up to 5 days.
Freezer: Wrap individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Serving again: Let refrigerated cheesecake sit out for 15 minutes before serving so it’s perfectly creamy.

Pro tip: Cheesecake flavor deepens over time, so that second-day slice might taste even better than the first.

FAQs About Pumpkin Cheesecake

Can I use graham crackers instead of gingersnaps?

Absolutely! Graham crackers make a milder crust if you’re not a ginger fan. Just swap the same amount by weight.

Can I make this ahead of time?

Yes—in fact, it’s better that way! Make it a day or two before serving for the best flavour and texture.

Is pumpkin pie filling the same as puree?

Nope. Pumpkin pie filling is sweetened and spiced. Stick with pure pumpkin puree to avoid an overly sweet cheesecake.

How do I prevent cracks on top?

Don’t overmix the batter, and avoid opening the oven door while baking. But even if it cracks, whipped cream saves the day!

Make Pumpkin Cheesecake the Star of Your Fall Table

Whether you’re hosting Thanksgiving dinner or just want to enjoy the cosy flavours of fall, this Pumpkin Cheesecake is ready to shine. It captures everything we love about the season: warmth, comfort, and just a little indulgence.

Trust me, once you try this easy cheesecake recipe, it might just replace pumpkin pie on your holiday must-bake list. And hey, if it becomes your new tradition? Even better.

So grab your apron, preheat the oven, and let this cheesecake bring a little extra sweetness to your season.

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