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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe


Forget grocery store pies! Wow your Thanksgiving dinner companions with this fantastic pumpkin cheesecake.

Pumpkin Cheesecake



  • 1 1/2 Cups ground gingersnaps
  • 1 1/2 Cups toasted pecans
  • 1/4 Cup firmly-packed brown sugar
  • 1/4 Cup unsalted butter, melted


  • 4 8-Ounce packages cream cheese, at room temperature
  • 1 2/3 Cup sugar
  • 1 12 Cups canned solid pack pumpkin
  • 9 Tablespoons heavy whipping cream, divided
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon groun allspice
  • 4 Large eggs
  • 1 Tablespoon caramel sauce (homemade or store-bought, optional)
  • 1 Cup sour cream (optional, for piping)

Pan: 9-inch diameter springform with 2 3/4-inch high sides.

1. Prepare crust. Preheat oven to 350 degrees F. In a food processor, finely grind already-ground gingersnaps, pecans and sugar. Pour in melted butter and continue processing until the mixture has combined well. Transfer to pan, and press onto bottom and sides.
2. Place cream cheese and sugar in the bowl of an electric mixer. Beat until the mixture is light. Measure about 3/4 cup of the mixture, cover, and refrigerate. You’ll use this later as a topping.
3. In a large bowl, beat pumpkin, 4 tablespoons cream, cinnamon and allspice until the mixture is well combined. Add egg, one at a time, and continue beating until the mixture is just combined. Transfer the filling to the crust, nearly filling the pan.
4. Bake for about 1 hour 15 minutes, until the top browns and puffs. The center of the cheesecake should only move a little when gently shaken. Place cheesecake on a cooling rack and cool for about 10 minutes. Loosen the cheesecake from the pan by rubbing a small, sharp knife along the edges. Let cool before covering tightly and refrigerating overnight.
5. The next day, let the reserved cream cheese mixture come to room temperature. Pour remaining 5 tablespoons cream and stir. Press down on the cheesecake to make sure it’s evenly thick. With a a rubber spatula, spread cream cheese mixture over the top of the cheesecake in an even layer. Place caramel sauce on top of the cream cheese mixture, and swirl caramel into the cream cheese mixture with the tip of a knife. Release the pan sides. If you’re using the sour cream, place it in a pastry bag with a small star tip. You don’t need to stir it. Pipe on a border around the cake. Serve.

Recipe Credit: Epicurious.

More Holiday Recipes:
Vegetarian Stuffing Even Meat Eaters Will Love
Better Green Bean Casserole
Sweet Potato Gratin

Read more: All recipes, Christmas, Desserts, Food, Hanukkah, Holidays, Life, New Year, Other Holidays, Thanksgiving, ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
1:32PM PST on Dec 4, 2013

This looks like a delicious way to end a meal.

4:35AM PST on Dec 1, 2013

Thanks for this great recipe...

1:24AM PST on Dec 1, 2013

Thank you :)

10:44PM PST on Nov 28, 2013


4:44PM PST on Nov 28, 2013

Yummy! ;)

1:55PM PST on Nov 28, 2013

Sounds yummy.

11:44AM PST on Nov 28, 2013

I suppose the pumpkin is 1 plus 1/2 cup and not 12 cups.Sound delicious,thanks for sharing.

11:08AM PST on Nov 28, 2013

I can't wait to eat this... Love pumpkins

10:10AM PST on Nov 28, 2013

12 cups of pumpkin? Should that be 12 ounces? Sounds good but I'm practicing the vegan lifestyle and this has a lot of dairy.

7:23AM PST on Nov 28, 2013

Thank you Katie, for Sharing this!

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