Girl Gone Gourmet

Easy Recipes for Every Occasion

  • Home
  • About
    • Contact
    • Cookbook
    • Get the GGG Recipe Newsletter!
    • Work with Me
    • Press
    • Privacy Policy
  • Course
    • Main Dishes
    • Side Dishes
    • Appetizers
    • Salads
    • Desserts
    • Breakfast
    • Drinks
  • Ingredient
    • Pasta
    • Chicken
    • Beef Recipes
    • Pork
    • Fish & Seafood
    • Turkey
    • Meat-Free
  • Recipe Collections
    • Comfort Food Recipes
    • Quick & Easy
    • Slow Cooker
    • One-Pot
    • Soups, Stews and Chili
    • Game Day Recipes
    • Recipes for One or Two
    • Instant Pot
    • Recipe Round-Ups
  • Holiday Recipes
    • Easter
    • Cinco de Mayo
    • Memorial Day Weekend
    • 4th of July
    • Thanksgiving
    • Christmas
  • Season
    • Spring
    • Summer
    • Fall
    • Winter

November 24, 2014Updated: April 27, 2022

Pumpkin Cheesecake

Skip To RecipePrint Recipe
Pumpkin Cheesecake | Girl Gone Gourmet
A slice of pumpkin cheesecake on a plate

Rich and creamy pumpkin cheesecake with a gingersnap crust. This is a decadent way to switch-up your Thanksgiving dessert plan!

Pumpkin Cheesecake

Thanksgiving is just a few days away here’s one last idea in case you’re scrambling to figure out your dessert plan. Sure, everyone loves pumpkin pie – it’s a Thanksgiving classic – but what about pumpkin cheesecake? It delivers a wonderful pumpkin flavor and is all dressed up as a rich and creamy cheesecake. Oh, and the crust – no one will miss the pumpkin pie when they get a taste of the gingersnap crust, which is way easier to do, by the way – no rolling pin needed!

A few years ago my good friend, Toni, shared with me her family’s cheesecake recipe, which is so delicious, so, after getting her blessing, I adapted it:

  • I switched up the crust and used gingersnaps instead of graham crackers (gingersnaps are more holiday-y, don’t you think?).
  • To get the marbled effect you just divide the batter – one part is the base filling (cheesecake only) and the other part has pumpkin puree with cinnamon, nutmeg and allspice stirred into the remaining cheesecake batter.
  • The two fillings are then layered in the springform pan and a quick stir with a small spatula gets you that marbled look.
Pumpkin cheesecake

This recipe produces a towering cheesecake, but don’t worry if you can’t stretch the crust all the way up the sides of the pan – after the cheesecake sets overnight in the fridge it’s very stable, so there should be no worries about it collapsing.

It feeds an army, so if you have a lot of guests for the big day there is plenty to go around. Or, if you’re only cooking for a few folks, you can keep the leftovers in the fridge for up to a week.

Before we jump to the recipe here’s a quick round-up of my Thanksgiving recipe ideas — over the last few weeks I’ve shared a super tasty onion dip, goat cheese stuffed mushrooms, decadent dark chocolate pecan bars, and green beans a go go. It’s been so fun sharing them and I hope you try them out!

Pumpkin cheesecake with gingersnap crust

More Pumpkin Recipes

  • Pumpkin Pudding Parfaits
  • Pumpkin Muffins with Cream Cheese Swirl
Print

Pumpkin Cheesecake

Print Recipe
Save Recipe Recipe Saved

A rich and creamy pumpkin cheesecake!

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 14 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the Crust

  • 2 cups ground gingersnaps
  • 1 stick unsalted butter, melted
  • 6 tablespoons sugar

For the Filling

  • 3 (8-ounce) cream cheese (room temperature)
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 1-pint sour cream
  • 1 cup heavy cream
  • 2 tablespoons flour
  • 4 eggs, plus 2 egg yolks
  • 1 (15-ounce) can pumpkin puree
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon all spice
  • 1/8 teaspoon nutmeg

Instructions

  1. Preheat oven to 325 degrees
  2. In a medium bowl combine the gingersnaps with the butter.  Press the gingersnap/butter mixture into an even layer in a springform pan, taking it up the sides about halfway. Chill the crust in the fridge
  3. While the crust is chilling, make the filling.
  4. Using a mixer combine the cream cheese, vanilla, lemon juice, sugar, sour cream, heavy cream, flour, and the 4 eggs. Mix until well combined. In a separate bowl, mix the pumpkin puree, 2 egg yolks, and all the spices until well combined. Add about 3 cups of the plain cheesecake filling to the pumpkin mixture and stir to combine. At this point, you should have 1 bowl with plain filling and 1 bowl with pumpkin cheesecake filling.
  5. Layer the different fillings in a 9-inch springform pan, alternating flavors. Using a small spatula, carefully swirl the fillings together to get the marbled look. Be careful not to touch the crust with the base of the spatula.
  6. Bake the cheesecake at 325 degrees for 20 minutes. After 20 minutes, lower the heat to 300 degrees and bake for another 40 minutes. After the 40 minutes, turn the oven off and let the cheesecake sit in the oven for at least an hour. The cheesecake is done when it’s mostly firm but still jiggles in the middle. Cover the cheesecake and store in the refrigerator overnight

Notes

Adapted from my friend Toni’s family cheesecake recipe

Nutrition

  • Serving Size: 1/14 of recipe
  • Calories: 448
  • Sugar: 22.9g
  • Sodium: 205.8mg
  • Fat: 34.8g
  • Saturated Fat: 19.7g
  • Unsaturated Fat: 11.4g
  • Trans Fat: 0.4g
  • Carbohydrates: 28.6g
  • Fiber: 0.9g
  • Protein: 7.2g
  • Cholesterol: 185.3mg

Keywords: pumpkin cheesecake

Never Miss a Recipe!

📧 Sign up for the Girl Gone Gourmet Newsletter and get recipes delivered to your inbox


2 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

« Green Beans a Go-Go
Overnight Potato Pancetta Breakfast Enchiladas »

Comments

  1. John Carroll says

    November 3, 2016 at 11:14 am

    Great recipe April! Is there any alternatives for lemon juice?

    Reply
    • April says

      November 4, 2016 at 10:51 am

      Hi John, there really isn’t a substitute. The lemon mostly adds a brightness and a kick of acid to cut through the richness of the cheesecake. Leaving it out won’t change things a whole lot, so that’s what I recommend if you don’t like lemon. Hope that helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome to Girl Gone Gourmet

Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

Trending Recipes

Creamy Poblano Chicken Enchiladas
Dinner for One: Easy Pasta with Olive Oil & Garlic
Eggplant Casserole
Truffle Mushroom Pasta
Italian Sandwich Sliders
Garlic Butter Shrimp Pasta - Quick & Easy!
Easy Dinner Recipes for Two
Green Bean Potato Salad
Creamy Pesto Sauce
Garlic Toast

You might also like

photo of orzo pasta salad in a platter

Orzo Pasta Salad

A forkful of short rib ragu with parmesan mashed potatoes

Short Rib Ragu

a slice of cake being removed from the cake.

Flourless Chocolate Cake

dinners for two photo collage.

Easy Dinner Recipes for Two

roasted sweet potato wedges on a sheet pan.

Roasted Sweet Potato Wedges

About Girl Gone Gourmet * Recipes * Newsletter Sign Up * Gourmet Cooking for One (or Two) * Media Mentions * Web Stories * Privacy Policy

Copyright © 2023 Girl Gone Gourmet

Girl Gone GourmetLogo Header Menu
  • Home
  • About
    • Contact
    • Cookbook
    • Get the GGG Recipe Newsletter!
    • Work with Me
    • Press
    • Privacy Policy
  • Course
    • Main Dishes
    • Side Dishes
    • Appetizers
    • Salads
    • Desserts
    • Breakfast
    • Drinks
  • Ingredient
    • Pasta
    • Chicken
    • Beef Recipes
    • Pork
    • Fish & Seafood
    • Turkey
    • Meat-Free
  • Recipe Collections
    • Comfort Food Recipes
    • Quick & Easy
    • Slow Cooker
    • One-Pot
    • Soups, Stews and Chili
    • Game Day Recipes
    • Recipes for One or Two
    • Instant Pot
    • Recipe Round-Ups
  • Holiday Recipes
    • Easter
    • Cinco de Mayo
    • Memorial Day Weekend
    • 4th of July
    • Thanksgiving
    • Christmas
  • Season
    • Spring
    • Summer
    • Fall
    • Winter