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This Pumpkin Cheesecake is rich, creamy, and delicious. It is made in a rectangle baking dish that makes it perfect to share with family and friends for the holidays or fall season.
If you are craving even more baked goods then be sure to try making a batch of Pumpkin Scones or for a different cheesecake option, try making a No Bake Blueberry Cheesecake.
This is the season for pumpkin!
So what better way to honor the pumpkin season than to share with you an awesome recipe for a pumpkin cheesecake that includes a homemade cookie and pecan crust. This recipe is not overly sweet and does not have an overpowering pumpkin flavor.
The recipe may also be divided in half if you would like to make a much smaller version, but why do that when you could share this cheesecake with your friends and family, which I am sure they will enjoy!
Ingredient Notes
- Pecans - Use raw chopped pecans or whole pecans that you chop yourself.
- Ginger Snaps - These cookies will for the base of the cheesecake crust and provide incredible flavor.
- Butter - Melt the butter and salted or unsalted is up to your preference.
- Cream Cheese - Be sure to use full fat cream cheese for this recipe and allow it to softened a bit before using.
- Sugar - Use granulated or cane sugar for this cheesecake recipe.
- Pumpkin - Make sure it is pumpkin puree and not pumpkin pie filling.
- Pumpkin Spice - Add the pumpkin spice from the store or make your own by following my simple homemade spice blend recipe.
- Vanilla Extract - Pure vanilla extract works the best.
- Eggs - Four large eggs are needed for this recipe.
Instructions
Begin the recipe by preheating the oven to 325 degrees F. and grabbing a rectangle 9x13-inch baking dish.
To a food processor add in ¼ cups pecans and ginger snaps and pulse for 1 to 2 seconds. Add in the butter and pulse a few more times until it resembles a crumbly mixture. A few big chunks are fine.
Spray the baking dish with cooking spray and press the mixture into an even layer on the bottom.
Using a mixer, combine together the softened cream cheese and mix until smooth. Add the sugar and continue mixing until well combined. Add in the pumpkin, pumpkin spice, and vanilla extract.
Adjust the mixer to a low speed and add in the eggs and mix until all of the ingredients are fully combined. Turn off the mixer and pour the cheesecake filling on top of the crust. Spread to make sure it is even.
Place into the oven and bake for 40 to 45 minutes, until the center is almost set. Allow the cheesecake to completely cool to room temperature before covering to place into the refrigerator to cool for at least 4 hours before slicing to serve. Enjoy!
Tips
- Start the recipe with room temperture cream cheese for easy mixing and to make a smooth mixture.
- Mix the cheesecake filling ingredients together until it is creamy and smooth.
- While the cheesecake is baking, try not to open the oven too often.
- After an hour the cheesecake may not seem done, but it will firm more as it cools.
- Place a piece of clean paper towel on top of the cheesecake before covering to store in the refrigerator to absorb any condensation from forming on top of the cheesecake.
- Try not to leave the cheesecake out at room temperature for more than 1 to 2 hours.
- Graham crackers can be substituted in the same unit of measure.
Storage
Store any leftover cheesecake in the refrigerator, covered, for up to 4 days. The cheesecake can also be stored in the freezer for up to 3 months.
Recipe
Pumpkin Cheesecake
Equipment
- Rectangle 9x13-inch baking dish
Ingredients
- ¼ cup pecans
- 1 ½ cups ginger snaps cookies (approx. 38 cookies)
- ¼ cup butter, melted
- 32 ounces cream cheese, softened (4-8 oz. packages)
- 1 cup granulated sugar
- 15 ounces pumpkin puree, canned or fresh
- 1 tablespoon pumpkin spice
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Begin the recipe by preheating the oven to 325 degrees F. and grabbing a rectangle 9x13-inch baking dish.
- To a food processor add in ¼ cups pecans and 1 ½ cups ginger snaps and pulse for 1 to 2 seconds. Add in the ¼ cup butter and pulse a few more times until it resembles a crumbly mixture. A few big chunks are fine.
- Using a mixer, combine together the 32 ounces softened cream cheese and mix until smooth. Add the 1 cup granulated sugar and continue mixing until well combined. Add in the 15 ounces pumpkin puree, 1 tablespoon pumpkin spice, and 1 teaspoon vanilla extract.
- Adjust the mixer to a low speed and add in the 4 large eggs and mix until all of the ingredients are fully combined. Turn off the mixer and pour the cheesecake filling on top of the crust. Spread to make sure it is even.
- Place into the oven and bake for 40 to 45 minutes, until the center is almost set. Allow the cheesecake to completely cool to room temperature before covering to place into the refrigerator to cool for at least 4 hours before slicing to serve. Enjoy!
- Store in the refrigerator in an airtight container for up to 4 days.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 10/25/2013. Updated 11/01/2021.
More Pumpkin Recipes
Got any comments, questions, or other ideas for this Pumpkin Cheesecake? Please share them in the comments below!
Sheila Skillingstead
Your recipe is awesome. I will have to adjust the crust since I'm gluten-intolerant but definitely worth the change. Thanks for the idea. I also like that you did the cheesecake in an ordinary baking pan. Enjoy Sharefest.
admin
Thank you! Please give it a try and let me know how it turns out...would love to hear about your experience.