Creamy Pumpkin Cheesecake with Whipped Cream Topping

🔥 KITCHEN FINDS

3 Clever Kitchen Gadgets Worth Checking Out

These handy little gadgets make cooking easier — and they're actually pretty cool.

This Kitchen Gadget Sprays AND Pours Oil

One bottle for spraying, pouring and keeping cooking oil close at hand.

Check It Out on Amazon →

This Weird Little Tool Slices Watermelon for You

Slice, cube and grab watermelon with one ridiculously simple little gadget.

Check It Out on Amazon →

Mix & Pour Pancake Batter Without the Mess

Mix the batter right in the bottle, then squeeze it straight onto the griddle.

Check It Out on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Indulge in the flavors of fall with this Creamy Pumpkin Cheesecake with Whipped Cream Topping. This show-stopping dessert combines the rich, velvety texture of cheesecake with the warm, spiced essence of pumpkin. Perfect for gatherings, this cheesecake is sure to impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

This pumpkin cheesecake is the epitome of autumn dessert perfection. With its creamy filling and crunchy gingersnap crust, every bite is a delightful mix of flavors and textures.

• Rich Flavor: The combination of cream cheese and pumpkin creates a decadent filling.
• Seasonal Spice: Infused with warm spices, it captures the essence of fall.
• Visual Appeal: Its beautiful presentation will steal the show at any gathering.
• Simple to Make: This recipe is straightforward, making it accessible for bakers of all levels.

Ingredients

• 1 ½ cups gingersnap cookie crumbs
• ½ cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup heavy cream
• 2 tablespoons powdered sugar

How to Make Pumpkin Cheesecake

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine gingersnap cookie crumbs and melted butter. Mix until the crumbs are fully coated. Press the mixture into the bottom of the prepared springform pan to form a crust.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until thoroughly combined.
4. Pour the pumpkin cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
5. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.
6. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
7. Before serving, whip the heavy cream with the powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
8. Carefully remove the sides of the springform pan and slice the cheesecake into wedges to serve.

Tips for the Best Results

• Ensure your cream cheese is at room temperature for a smooth filling.
• Avoid overmixing the batter to prevent cracks in the cheesecake.
• Let the cheesecake cool gradually to prevent sudden temperature changes.
• For a cleaner slice, use a hot knife to cut through the cheesecake.

Easy Variations

• Swap gingersnap cookies for graham crackers or Oreo cookies for a different crust flavor.
• Add a layer of caramel sauce on top of the whipped cream for extra sweetness.
• Incorporate chocolate chips into the filling for a rich twist.
• Use flavored extracts like maple or almond for a unique flavor profile.

What to Serve With It

• A drizzle of caramel sauce for added sweetness.
• Freshly grated nutmeg or cinnamon for garnish.
• A scoop of vanilla ice cream for an indulgent treat.
• Coffee or spiced chai to complement the flavors.

Storage and Reheating

📚 RECIPE LOVER FINDS

Love Trying New Recipes? Check These Out

Save your favorites, discover something different, or make meal planning a whole lot easier.

❤️ Love This Recipe? Save Your Favorites

Keep all those recipes you actually want to make again together in your own recipe book.

See It on Amazon →

🔥 Yep, Snoop Dogg Has a Cookbook

From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.

Check It Out on Amazon →

🥗 100+ Meals You Can Make Ahead

Simple make-ahead recipes and quick-assembly meals for making the week way easier.

See It on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Store leftover pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving.

Recipe Card