Pumpkin Cheesecake Recipe

This scrumptious cheesecake is an all time favorite for Thanksgiving, and a top request at the bakery during the fall.  It packs a LOT of pumpkin into the recipe by removing much of the water from the pumpkin, yielding a rich flavorful cheesecake that perfectly pairs with a crisp gingersnap crust!


  • 12 OZ Gingersnaps, Crushed
  • 2 TBSP melted butter.
  • 1 LARGE Cans Pumpkin (32 oz.), Squeeze moisture out in cheesecloth towel (Yes, it is weird and  yes, you must do this step!)
  • 3/4 Cups Cream
  • 1 TBSP Vanilla
  • 2 TSP Cinnamon
  • 1 TSP Ginger
  • 1/2 TSP Nutmeg
  • 1/2 TSP Salt
  • 6 Eggs
  • 30 OZ Cream Cheese
  • 3/4 Cups Sugar
  • 3/4 Cups Brown Sugar
  • 2 TSP Cornstarch


Step 1:

Preheat your oven to 350 degrees.  Moisten the crushed gingersnaps with the 2 TBSP melted butter and press into the bottom of a 10″ round spring form pan

Step 2:

Using a cheesecloth squeeze as much moisture out of the canned pumpkin as possible.  Yes, this is a very strange step!  It keeps the cheesecake from becoming watery so be sure not to skip this!

Step 3:

Beat together the strained pumpkin with the cream cheese until smooth and there are no lumps

Step 4:

In another bowl, whisk together the cream, spices, vanilla, and eggs.  Slowly add this to the cream cheese and pumpkin mixture.

Step 5:

Add in the sugar, brown sugar, and cornstarch

Step 6:

Pour the batter over the gingersnap crust.  This cheesecake needs to be baked in a waterbath, so we use a slow cooker liner wrapped around the pan tightly to protect the crust from getting wet – it works every time!  Bake at 350 degrees in a water bath for 2 hours.

Hoorah!  Out comes a perfectly baked delicious cheesecake!