Jump to Recipe Print RecipeAs the leaves turn golden and the air becomes crisp, there’s a little magic happening in our kitchens—one that often smells like spiced pumpkin. This isn’t just any pumpkin cheesecake; it’s a Creamy Pumpkin Cheesecake with Spiced Ginger Crust, perfect for welcoming autumn. With its velvety filling and delightful, crunchy crust, this dessert isn’t just about satisfying your sweet tooth; it’s also a quick crowd-pleaser that elevates any gathering. Imagine serving up a slice that captures the very essence of fall, all while melting in your mouth with every bite. Join me on this journey to create a show-stopping cheesecake that your friends and family will adore—are you ready to dive into the flavors of the season? Why is this pumpkin cheesecake the best? Irresistible Flavor: Creamy pumpkin filling blends beautifully with spiced ginger crust, creating a warm, comforting dessert perfect for fall gatherings. Effortless Achievement: Simple prep steps ensure that even novice bakers can whip up this stunning cheesecake. Show-stopping Presence: Its elegant appearance makes it ideal for special occasions or family dinners, impressing all your guests. Versatile Enjoyment: This cheesecake is delightful on its own, but feel free to serve it with whipped cream, caramel sauce, or nuts for added pizzazz. Make-ahead Perfection: Easily prepared the day before, allowing you to spend more time relaxing with loved ones. Experience the joy of homemade treats with this crowd-pleasing pumpkin cheesecake! Pumpkin Cheesecake Ingredients For the Crust 80g Butter – Adds moisture and richness; use unsalted butter for better flavor control. 275g Digestive or Ginger Biscuits – Provides a deliciously crunchy base; ginger biscuits enhance the spiced profile; graham crackers are a simple substitute for a milder taste. 1 Large Egg White – Seals the crust and helps prevent sogginess. For the Filling 800g Full-fat Soft Cheese – The main ingredient that gives the cheesecake its creamy texture; light cream cheese can be used but may be less rich. 425g Pumpkin Purée – Brings warmth and fall flavor to the filling; both canned and homemade options work well. 200g Light Brown Soft Sugar – Sweetens the filling with a delightful hint of molasses; can easily swap for regular granulated sugar. 50g Plain Flour – Stabilizes the filling for a perfect set; consider gluten-free flour for a dietary preference. 5 Large Eggs + 1 Large Yolk – Provide essential structure and richness for that creamy texture we’re after. 400ml Whipping Cream – Adds a luscious topping; a plant-based alternative works if you’re aiming for a dairy-free option. For the Topping Ground Cinnamon or Pumpkin Spice – Enhances the autumn flavors beautifully. 25g Chopped Pecans – Offers added crunch and nuttiness; swap with walnuts or omit for a nut-free dessert. 3 tbsp Caramel Sauce – Drizzled for extra sweetness and presentation flair. Enjoy crafting this delightful pumpkin cheesecake that captures all the flavor and joy of the fall season! Step‑by‑Step Instructions for Creamy Pumpkin Cheesecake with Spiced Ginger Crust Step 1: Preheat and Prepare the Tin Begin by preheating your oven to 220°C (200°C fan/gas 7). Meanwhile, take a 22cm loose-bottomed cake tin and butter it generously. Line the base and sides with parchment paper, ensuring it sticks well. To create a water-resistant barrier, wrap the outside with cling film and then aluminum foil. This preparation will help protect your cheesecake during baking. Step 2: Make the Crust In a food processor, crush the digestive or ginger biscuits until you achieve a fine crumb. Combine the crumbs with melted butter in a mixing bowl until fully blended. Press this mixture firmly into the base of your prepared tin, ensuring it’s even and compact. Bake the crust in your preheated oven for 10 minutes, then brush it with the egg white and return it to bake for an additional 3 minutes until lightly golden. Step 3: Prepare the Filling In a stand mixer, beat the room temperature full-fat soft cheese on medium speed until smooth and creamy. Gradually incorporate the pumpkin purée, light brown soft sugar, and plain flour, mixing well until combined. Add the eggs and the extra yolk one at a time, blending on low speed until the batter is silky and fully integrated. This creamy mixture is the heart of your pumpkin cheesecake. Step 4: Assemble and Bake Pour the luscious filling over the pre-baked ginger crust in your cake tin. For a gentle baking environment, place the tin inside a larger roasting pan filled with boiling water—ensuring the water reaches halfway up the sides of the tin. Bake in the oven for 10 minutes, then reduce the temperature to 110°C (90°C fan/gas ¼) and continue baking for approximately 1 hour and 30 minutes. The cheesecake should be set around the edges but have a slight wobble in the center. Step 5: Cool the Cheesecake Once baked, turn off the oven and let the cheesecake cool inside for 2 hours. This gradual cooling process helps prevent cracks on the surface. Once cooled, transfer the cheesecake to the refrigerator and let it chill overnight. This overnight rest is essential for developing the flavors and achieving the perfect texture for your pumpkin cheesecake. Step 6: Prepare for Serving Before serving, whip the cream until it forms soft peaks. Dollop the whipped cream generously on top of the chilled pumpkin cheesecake. Dust with ground cinnamon or pumpkin spice for that beautiful autumnal touch. For added crunch and flavor, sprinkle with chopped pecans and drizzle with caramel sauce—making this dessert visually stunning and ready to impress your guests. What to Serve with Creamy Pumpkin Cheesecake with Spiced Ginger Crust Indulge in autumn’s flavors by creating a memorable meal that complements the warmth and sweetness of this seasonal dessert. Cranberry Sauce: A tangy contrast that cuts through the richness of the cheesecake, adding a burst of freshness to each bite. Apple Crisp: The warm, spiced apples provide a delightful texture pairing, evoking memories of cozy fall evenings by the fire. Vanilla Ice Cream: A scoop of creamy vanilla adds a luscious texture, balancing the spices in the cheesecake with its cool sweetness. Chai Latte: Enjoy a soothing cup of chai for a warm drink that enhances the spices in your cheesecake while guiding you deeper into fall. Pecan Pie Bars: Rich and nutty, these bars will echo the crunchy pecans in your cheesecake while bringing another layer of sweetness. Mascarpone Cream: A dollop of light mascarpone provides a milky, airy complement, adding a luxurious finish that aligns beautifully with the cheesecake. Hot Apple Cider: Savory and sweet, a warm mug of spiced cider emphasizes autumn’s essence, making it a perfect drink to pair with your dessert. Expert Tips for Pumpkin Cheesecake Room Temperature Cheese: Ensure the soft cheese is at room temperature for easy blending, preventing lumps in your filling for a smooth, creamy pumpkin cheesecake. Watch the Baking Time: Monitor your cheesecake closely; overbaking can lead to a dry texture. Aim for a slight jiggle in the center when it’s done—this means it’s perfectly set! Water Bath Technique: Using a water bath helps maintain even heat during baking. Make sure the water level reaches halfway up the cake tin to avoid cracks. Cooling Process: Allow the cheesecake to cool slowly in the oven after baking; this gentle cooling helps avoid cracks and keeps the surface smooth. Flavor Boosts: Experiment with spices; adding a touch more cinnamon or even nutmeg can deepen the flavor profile of your pumpkin cheesecake! How to Store and Freeze Pumpkin Cheesecake Fridge: Keep your pumpkin cheesecake covered in the refrigerator for up to 5 days. Use a cake dome or plastic wrap to avoid drying out and preserve its creamy texture. Freezer: To freeze, slice the cheesecake and wrap individual pieces tightly in plastic wrap, then place them in an airtight container. It can be frozen for up to 2 months without losing flavor. Reheating: Thaw the cheesecake in the fridge overnight before serving. If frozen whole, allow it to thaw gently for about 6-8 hours for the best texture. Make Ahead: This delectable pumpkin cheesecake can be made in advance and stored in the fridge for a day or two before serving, making it perfect for holiday gatherings! Make Ahead Options These creamy pumpkin cheesecake delights are perfect for meal prep enthusiasts! You can prepare the cheesecake up to 24 hours in advance, ensuring all the flavors have time to meld and develop beautifully. To do this, simply follow the baking instructions, then allow it to cool and refrigerate overnight. For a seamless experience, avoid adding the whipped cream and toppings (such as cinnamon, pecans, and caramel) until just before serving to maintain their freshness and texture. If you have leftovers, they can be stored in the refrigerator for up to five days, making this pumpkin cheesecake an ideal sweet treat for your busy week ahead. Pumpkin Cheesecake Variations & Substitutions Feel free to get creative with this pumpkin cheesecake; the flavor possibilities are endless and exciting! Sweet Potato Swap: Replace pumpkin purée with sweet potato for a different yet equally delicious flavor. Nut-Free Option: Omit the chopped pecans and consider using seeds like sunflower or pumpkin seeds for added crunch without nuts. Greek Yogurt Twist: Substitute part of the cream cheese with Greek yogurt for a tangy flavor while reducing fat content. Spiced Upgrade: Experiment with additional spices like nutmeg or ginger for an extra layer of warmth and depth in your cheesecake. Healthy Sugar Alternative: Use maple syrup or honey in place of brown sugar for a more natural sweetness. Vegan Cheesecake: For a plant-based take, use a combination of soaked cashews and coconut cream, omitting the eggs and cream entirely. Caramel Infusion: Mix some caramel sauce into the filling for a rich and sweet surprise that integrates beautifully with the pumpkin flavor. Chocolate Crust: For chocolate lovers, swap out the ginger biscuits for crushed chocolate cookies to add a delightful twist to the crust. By embracing these variations, you can craft a personalized dessert that suits your taste and dietary needs. For more scrumptious recipes, don’t forget to check out this Seasonal Cheesecake Collection or indulge in a classic Pumpkin Pie! Pumpkin Cheesecake Recipe FAQs How do I choose the right pumpkin purée for the cheesecake? Absolutely! Whether you use canned or homemade pumpkin purée, both options work beautifully. If using canned, opt for unsweetened purée to control sweetness and avoid additives. For homemade, roast a sugar pumpkin until tender, scoop out the flesh, and blend until smooth—this gives fantastic flavor! What’s the best way to store leftover pumpkin cheesecake? Very! Ensure your pumpkin cheesecake is covered properly to keep it fresh. Store it in the refrigerator, where it’ll stay good for up to 5 days. I often wrap it in plastic wrap or use a cake dome to keep it moist and delicious. Can I freeze pumpkin cheesecake? If so, how? Absolutely! To freeze your cheesecake, first slice it into individual pieces. Wrap each slice tightly in plastic wrap to shield it from freezer burn. Place the wrapped pieces in an airtight container and store them in the freezer for up to 2 months. When you’re ready to enjoy, just thaw in the fridge overnight, and you’ll have that creamy delight again! What should I do if my cheesecake cracks while baking? No worries! Cracking can happen, but it’s usually due to the cheesecake being overbaked or baked at a temperature that’s too high. To prevent this, monitor your baking time and check for a slight wobble in the center before removing it from the oven. Additionally, using a water bath, as suggested in the instructions, helps create a stable environment for baking. Is this pumpkin cheesecake suitable for people with nut allergies? Very! You can easily make this pumpkin cheesecake nut-free by substituting or omitting the chopped pecans used for garnish. If you’re serving it to friends or family with allergies, simply skip the nuts altogether, and it will still taste delicious! Can I substitute any ingredients to make it lighter? Definitely! For a lighter version of this creamy pumpkin cheesecake, you can swap some or all of the full-fat cream cheese with low-fat cream cheese or even Greek yogurt. This will slightly alter the texture but still give that delightful pumpkin flavor while cutting down on calories! Irresistible Pumpkin Cheesecake with a Spiced Ginger Twist Indulge in this creamy pumpkin cheesecake with a spiced ginger crust—a delightful autumn dessert perfect for gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 30 minutes minsCooling Time 2 hours hrsTotal Time 4 hours hrs Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust80 g Butter Use unsalted for better flavor control.275 g Digestive or Ginger Biscuits Ginger biscuits enhance the spiced profile.1 Large Egg White Seals the crust and helps prevent sogginess.For the Filling800 g Full-fat Soft Cheese Provides creamy texture.425 g Pumpkin Purée Brings warmth and fall flavor.200 g Light Brown Soft Sugar Can swap for regular granulated sugar.50 g Plain Flour Stabilizes the filling; gluten-free option available.5 Large Eggs Essential for structure and richness.1 Large Yolk Enhances creaminess.400 ml Whipping Cream Can use plant-based for dairy-free.For the ToppingGround Cinnamon or Pumpkin Spice Enhances autumn flavors beautifully.25 g Chopped Pecans Adds crunch; can swap with walnuts or omit.3 tbsp Caramel Sauce For drizzling. Equipment OvenFood ProcessorMixing BowlStand Mixer22cm Loose-bottomed Cake TinRoasting pan Method Step-by-Step InstructionsPreheat the oven to 220°C (200°C fan/gas 7) and prepare your cake tin by buttering it and lining with parchment paper.Crush the biscuits in a food processor, mix with melted butter, press into the tin, and bake for 10 minutes.In a mixer, beat the soft cheese until smooth, then gradually add pumpkin, sugar, flour, and eggs until the mixture is creamy.Pour the filling over the crust and bake in a water bath, first for 10 minutes at high heat, then 1.5 hours at low heat.Turn off the oven, let the cheesecake cool for 2 hours, then refrigerate overnight.Whip the cream and top the cheesecake with it, dust with spices, sprinkle with pecans, and drizzle with caramel before serving. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 165mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 900IUVitamin C: 2mgCalcium: 80mgIron: 1mg NotesEnsure soft cheese is at room temperature. Monitor baking time closely for perfect texture. Use a water bath for even baking and cool slowly to prevent cracks. Tried this recipe?Let us know how it was!
