Homemade Pumpkin Cheesecake

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This luscious and creamy vanilla cheesecake with swirls of spiced pumpkin cheesecake sits atop a flavorful gingersnap crust. Top with homemade pumpkin spice whipped cream or your favorite seasonal topping.

What makes this the Best Pumpkin Cheesecake Recipe

Prior to 2021 when I made my very first cheesecake (funfetti cheesecake!), I was quite intimidated to make one. I thought cheesecakes were hard to make, difficult to get just right, and I worried mine would crack no matter what I did.

Lucky for you, I have worked hard to create cheesecake recipes that work perfectly and I have all the best tips and tricks to help you succeed and make a beautiful, flawless, and delicious cheesecake without any fancy tools or skills.

In fact, if you want to try your hand at other cheesecake recipes, check out my entire cheesecake collection, which got some big additions during my monthly baking series in 2024.

This pumpkin cheesecake combines my favorite go-to base cheesecake recipe combined with pure pumpkin that gets swirled throughout the batter. With the contrast of regular cheesecake and pumpkin flavored cheesecake, there is a nice balance of seasonal flavor without losing the tang and creamy texture of regular cheesecake.

And if you’re sold out for the pumpkin spice life like I am, you must try a few of my recipes from previous years. Pumpkin fudge is a personal favorite, but don’t let the season go by without trying some pumpkin spice cookies, OR the super fun (and super easy) pumpkin Rice Krispies treats.

• full fat block cream cheese
• granulated sugar
• heavy whipping cream
• Greek yogurt or sour cream
• vanilla extract
• eggs + egg yolks
• pumpkin purée
• ground cinnamon
• pumpkin pie spice

Most of all, we need to talk about cheesecake and room temperature ingredients. I feel like I give this lecture often, but it is warranted: always use room temperature ingredients.

That includes your cream cheese, heavy cream, sour cream (or Greek yogurt), and eggs. It does require a bit of planning ahead, but if you set everything out the morning before you bake you should be good to go.

Why room temperature you ask? Well, all these ingredients need to blend and come together into a smooth, consistent batter in order to get the perfect cheesecake texture. Having cold ingredients makes this process more cumbersome, and you’re going to have more lumps and bumps than you need.

Just trust me, you’ll love the results!

Seriously, does it get any easier than that!?

STEP #2 In a food processor, crush the gingersnaps until they become a fine crumb. Pour the crushed gingersnaps into a large bowl, add the sugar, cinnamon, ginger, and melted butter, and stir to combine.

STEP #3 Press the gingersnap crumb mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.

STEP #5 Reduce the mixer speed to low, then add the heavy cream, yogurt or sour cream, and vanilla and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined. Your batter should be smooth and creamy without lumps.

STEP #6 Remove 3 cups of the cheesecake batter and place in a medium size bowl. Add the pumpkin purée, cinnamon, and pumpkin pie spice, and stir until combined.

STEP #7 Add spoonfuls of each the plain cheesecake and pumpkin cheesecake batters to the baked gingersnap crust, alternating until you have used all of the batter. Use a toothpick or a butter knife to gently swirl the batters together.

STEP #8 Create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.

STEP #9 Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.

STEP #10 Bake the cheesecake for 1 hour 35 minutes to 1 hour 50 minutes. The middle of the cheesecake (a center approximately 2″ wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

Use a spatula or butter knife to gently run along the edges of the pan, loosening it from the sides. Then release the outer ring of the springform pan, and gently lift it away.

Top your cheesecake with fresh whipped cream or any seasonal topping that you like best. I highly recommend my pumpkin spice whipped cream, but my classic homemade whipped cream or salted caramel sauce would be a fabulous addition too.

Storing Homemade Pumpkin Cheesecake

Cover your pumpkin cheesecake tightly with foil or plastic wrap and store it in the refrigerator for up to 5 days. If you store it with a whipped cream topping, it will start to weep after a few days, so it’s best to store it without the topping if possible.

If you prefer, you can freeze your cheesecake for up to 3 months. Wrap the cheesecake tightly in two to three layers of plastic wrap and place it in a freezer bag. Label and store. Thaw it in the refrigerator overnight before serving.

Now that you’ve had the chance to try this dreamy, creamy pumpkin swirl cheesecake, what’s stopping you from trying a few more? Absolutely nothing, that’s what!