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.

Recipe Summary

prep:
30 mins
cook:
1 hr 45 mins
additional:
6 hrs
total:
8 hrs 15 mins
Servings:
8
Yield:
1 10-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • 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.

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  • Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

893 calories; protein 15.8g 32% DV; carbohydrates 87.8g 28% DV; fat 54.4g 84% DV; cholesterol 308.3mg 103% DV; sodium 861.1mg 34% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2013
I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it! Read More
(4)

Most helpful critical review

Rating: 3 stars
11/28/2013
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. Here are my adjustments: 1/2 cup sugar and 1/2 cup brown sugar omit egg prebake at 350 degrees F for 15 minutes. The crust cooled while I mixed the filling. I did use homemade puree so I reduced it on the stove until it was almost as thick as canned. Word to the wise: don't rush plan ahead and bake/cool as directed in the recipe! With my adjustments I give this recipe is at least 4 stars. This recipe is a work in progress but definitely worth the work! Read More
(8)
44 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/28/2013
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. Here are my adjustments: 1/2 cup sugar and 1/2 cup brown sugar omit egg prebake at 350 degrees F for 15 minutes. The crust cooled while I mixed the filling. I did use homemade puree so I reduced it on the stove until it was almost as thick as canned. Word to the wise: don't rush plan ahead and bake/cool as directed in the recipe! With my adjustments I give this recipe is at least 4 stars. This recipe is a work in progress but definitely worth the work! Read More
(8)
Rating: 5 stars
11/29/2013
I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it! Read More
(4)
Rating: 5 stars
11/26/2015
So much better than regular pumpkin pie! This is now our go-to Thanksgiving dessert. Everyone loved it. Read More
(3)
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Rating: 5 stars
12/29/2015
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 - delicious! Other than that I followed the recipe exactly and it turned out perfect. Will definitely be making it again and slowly converting Australia to a nation of pumpkin dessert lovers! Read More
(3)
Rating: 4 stars
10/30/2015
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 minutes longer than stated and even then it never fully set. It was very close to setting maybe one inch in the middle was too soft. I will make this recipe exclusively for pumpkin cheesecake. It's not even worth it to shop around for a better recipe this is IT. Read More
(2)
Rating: 5 stars
11/29/2016
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 3, but that was the very last 2 skinny pieces!! I would definitely make it again. Read More
(2)
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Rating: 5 stars
11/27/2015
This was a big hit at Thanksgiving Day. I ran out of white flour and used my whole wheat flour instead. It still turned out okay and maybe gave a healthier rendition but it tasted a bit grainy for anyone who considers using the wheat flour instead. It would have been perfect with the regular flour I could tell. Again still good. I also used the recipe to a tee! Thank you again for this great recipe. I will definitely try again in the near future.:) Read More
(2)
Rating: 5 stars
11/25/2017
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 is the real test for this recipe: Considering we are horrible at baking this turned out so well and so delicious that it will be our go-to desert from now on. Certainly we have to credit the Chef's video with instructions as it made it super ease to follow with confidence. Read More
(2)
Rating: 5 stars
10/14/2017
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. Read More
(1)