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5 from 4 votes

Pumpkin Cheesecake

Rich and creamy, this easy Pumpkin Cheesecake is the BEST and even better than Cheesecake Factory. It's one of our favorite Fall desserts and perfect for Thanksgiving, especially for people who aren't pie-lovers!
Prep Time30 mins
Cook Time1 hr
Cooling and Chilling Time6 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 565kcal
Author: Amy Nash

Ingredients

Crust

  • 1 ¾ cups finely crushed Biscoff cookie crumbs, or gingersnaps, graham crackers, or Oreos
  • ½ cup salted butter, melted
  • 3 Tablespoons light brown sugar

Filling

  • 3 (8-ounce) pkgs. cream cheese, softened
  • 1 ½ cups light brown sugar
  • 1 (15-ounce) can pumpkin puree
  • cup sour cream, room temperature
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoons ground ginger
  • teaspoon ground nutmeg
  • teaspoons ground cloves
  • 4 eggs, room temperature

Whipped Cream

  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Crust

  • Preheat oven to 350 degrees F.
  • Combine biscoff crumbs with the melted butter and brown sugar and mix until the crumbs are evenly moistened. Press into the bottom and up the sides of a 9- or 10-inch springform pan.
  • Bake for 8 minutes to set the crust, then set aside to cool while preparing the filling.

Filling

  • In a large bowl, beat the cream cheese and sugar until smooth, about 3-4 minutes on medium speed.
  • Add pumpkin puree, sour cream, flour, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix well, scraping the bottom and sides of the bowl to make sure everything is evenly combined.
  • Add the eggs and mix again on low speed just until combined.
  • Pour filling into the prepared crust. If using the water bath approach, wrap the bottom of the springform pan in a slow cooker liner and/or heavy duty aluminum foil. Set the springform pan in a larger roasting pan and carefully fill around the springform pan with at least an inch of hot water.
  • Transfer the cheesecake to the oven and bake for 60 minutes until the outside of the cheesecake is set but the center is still wobbly. Turn off the oven, but leave the cheesecake inside with the oven door closed while it cools slowly for 45 minutes.
  • Remove the cheesecake from the oven (and from the water bath, if you opted to use one) and cool on the counter until room temperature. Transfer the cooled cheesecake to the fridge to chill for at least 4 hours or overnight before slicing and serving with freshly whipped cream swirls piped on top.

Whipped Cream

  • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a decorative tip and pipe swirls on top of the finished cheesecake before serving.

Notes

  1. Storage: The cheesecake will be good in the fridge for about 5 days.
  2. Freezing: The cheesecake can be frozen whole or as slices. To freeze slices, I would recommend slicing and placing the slices on a baking sheet lined with parchment paper to freeze for 2-3 hours. Then wrap the slices in plastic wrap, followed by foil to protect them. Thaw on the counter for a few hours or in the fridge overnight before serving.
  3. Water bath alternative: If you are concerned about water leaking with a water bath but still want to create a moist environment for baking your cheesecake, my friend April from Fresh April Flours recommends filling a separate pan with hot water and placing it on the rack below the rack where you bake your cheesecake.

Nutrition

Calories: 565kcal | Carbohydrates: 49g | Protein: 7g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 374mg | Potassium: 227mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1422IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg