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How to Make Pumpkin Cheesecake

Rated as 4.57 out of 5 Stars
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"We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds."
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Ingredients

8 h 15 m servings 893
Original recipe yields 8 servings (1 10-inch cheesecake)

Directions

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  1. Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
  2. Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
  3. Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
  4. Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
  5. Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
  6. Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
  7. Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
  8. Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
  9. Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

Nutrition Facts


Per Serving: 893 calories; 54.4 87.8 15.8 308 861 Full nutrition

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Reviews

Read all reviews 24
  1. 28 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it!

Most helpful critical review

I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. ...

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I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. ...

I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it!

I made this for my family Christmas, and it's absolutely amazing. I'm from Australia so I didn't have access to canned pumpkin, but I just honey roasted some butternuts and pureed them - delicio...

So much better than regular pumpkin pie! This is now our go-to Thanksgiving dessert. Everyone loved it.

This is the perfect pumpkin cheesecake, it's the perfect mix between cheesecake and pumpkin pie. I gave it 4 stars because I followed the directions exactly, but still had to cook it for 25 min...

Two people worked on this recipe and it turned out fab. I found the recipe (gotta get some credit) and my daughter put the ingredients together minus the liquor, we didn't have any. Now, here ...

Followed instruction and it turned out really well. One thing I will say is to ensure that the foil wrap around the pan goes up quite high. It was a big hit.

I followed the recipe EXACTLY because I've never made cheesecake before (not a fan). My wife loved it so much and said the taste and consistency was perfect.

I made it exactly as the recipe states. Takes 5 hours from start to finish, including cooling time, but following the video helps immensely, and it didn't crack. The taste was the best on day ...