Pumpkin Cheesecake

24 servings
1 hr 15 min

Thanksgiving is not that far away and Friendsgiving is even closer.

So, today I’m sharing a delicious pumpkin cheesecake recipe.

However, first I’m going to answer a few questions I think some may have on their minds regarding cheesecake recipes.

How Long Do These Last in the Refrigerator?

The Amount of Time This Homemade Dessert Last in the Fridge?

Homemade or any cheesecakes can be stored in the fridge for 3 to 4 days, per USDA

Can These Cakes Be Left Out Overnight?

Can These Be Left Out Overnight?

NO, cheesecake left out overnight, will most likely spoil. As a result, pumpkin cheesecake or any kind of cheesecake should not be left out. For the most part, six hours is the most time these should be left out of refrigeration.

Can These Desserts Be Frozen?

Can I Freese These Cakes?

Yes, they can be frozen. As a rule, wrap the pan tightly twice in plastic wrap followed by heavy-duty aluminum foil. When thawing pumpkin cheesecake, plain cheesecake, or any other flavor of cheesecake it’s best to thaw them in the refrigerator overnight.

TIP: Freeze no longer than 2-3 months.

My Preference for Freezing These Sweets

The Way I Personally Freeze These Small Cakes

For the most part, I rarely freeze any flavor of regular-size cheesecake. However, I do freeze mini cheesecakes because when making this smaller size I usually have 24 mini cheesecakes as with these mini pumpkin cheesecakes. By the way, some of these are affiliate links.

Once these are chilled, I remove the small cakes from the mini cheesecake pans with removable bottoms and add these to a freezer-safe container attached to the bottoms. Also, I carefully add plastic wrap over the tops before freezing. Again, I freeze these for no longer than 2-3 months.

Why Does Cheesecake Crack?

Cheesecake Cracked Why?

Cracks form when the 9 inch cheesecakes or cheesecakes get too dry. As a regular size is 9 inch pans, a 7 inch pan for cheesecake or mini cheesecakes cools they contract. So, I usually make sure to NEVER overbake them. I usually take these out of the oven with the center having the tiniest bit of jiggle.

I also ALWAYS fill a sheet pan or a large baking dish with hot water. The moisture from the steam of the water will avoid over-drying and cracking. I haven’t had a cracked cake yet.

Is Graham Cracker Crust the Only Base to Use?

Is Graham Cracker Crust the Only Choice?

The answer is NO! In fact, I never use graham crackers for my crusts when making cheesecakes. Generally, I opt to use cookies the most for my crusts.

Mixing the melted butter with gingersnap cookie crumbs

Why? Because cookies give any flavor cheesecake a cake-like consistency and I love that. Think of using gingersnap cookies, chocolate cookies, sugar cookies, vanilla wafers, chocolate chip cookies, and my all-time favorite is oatmeal cookies. It’s so easy to accomplish especially when you are at your local grocery store which is filled with tons of options.

What Size Pan is to Use

Size Pan to Use

I have been baking all types of cheesecakes for years. As an example, I make eggnog cheesecake, pumpkin cheesecake, chocolate cheesecake, plain cheesecake, and more. As I mention in my Friendsgiving post my family requests desserts, entrees, and appetizers. You can read more about this in that Friendsgiving and Thanksgiving post where I share tons of information about hosting this

I also share a tip to get a moist whole turkey every time with browned skin too!

Cheesecakes inside the oven getting ready to bake

I have made the exact same variety of cheesecakes using numerous-size pans. For example, I use a 9 inch springform pan, a 7 inch springform pan, and small springform pans that come in a set of four. For this batch of smaller-size cheesecakes, I used mini cheesecake pans with removable bottoms.

I use the same ingredients as well as bake these different flavor cheesecakes at the same time as in the recipe I am using. I have never had an issue with a failed cheesecake recipe.

Ingredients for the cheesecake

Combining the eggs with the sugars and cream cheese.

I always use a whisk to make sure to combine the ingredients left on the bottom of the bowl. Also whisking for a few minutes makes the cheesecake lighter and adds air for a better end result!

The ground-up gingersnap cookies getting mixed with the melted butter. This crust is full of fabulous flavor!

The bottom of the mini cheesecake pan is filled with the crust for the pumpkin cheesecake. I usually make mini desserts for Thanksgiving because this is a heavy meal and we can always come back for a second cheesecake.

The pumpkin cheesecakes are in the oven. There's a sheet pan on the oven rack below to add moisture to avoid a dry and cracked cheesecake. This works great every time.

These are always a big hit with family so I hope you enjoy eating these pumpkin cheesecakes too.

Remember you can use 9-inch, 7-inch, and 3-inch springform pans. There's no need to change the baking time.

These cheesecakes are delicious and perfect for any fall gathering!

Remember to follow Cloches & Lavender so you will never miss the easy recipes we share for you and your friends and family to enjoy!

Recipe details
  • 24  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 45 gingersnap cookies ground in mini food processor for best results
  • 6 tbsp. unsalted butter melted to add to the crumbs
  • 4 8 oz. packages cream cheese softened
  • 1 cup packed light brown sugar
  • 2 tsps. ground cinnamon
  • 3 tbsp. all purpose flour I use King Arthurs measure to measure gluten free
  • 1 1/2 tsps. ground ginger
  • 1 tsps. ground allspice
  • 1 tsps. organic pure vanilla extract
  • 3/4 tsps. salt
  • 4 large room temperature eggs
  • 2 cups pure pumpkin NOT pumpkin puree
  • First step making gingersnap cookie crumbs.
  • This can be done in one of two ways.
  • Choice 1
  • Add the cookies in batches to a mini food processor and pulse until the cookies are fine crumbs. You should have 2 1/2 cups of crumbs.
  • Ingredients for the cheesecake
  • Choice 2
  • Place the cookies, in batches, inside a heavy-duty, closed plastic bag. Using a rolling pin, roll the cookies into fine crumbs. Again there should be 2 1/2 cups of cookie crumbs.
  • Mixing the melted butter with gingersnap cookie crumbs
  • Step 2:
  • Melt the 6 tablespoons of butter in a small saucepan or in a microwave safe bowl. Depending on the watts of your microwave this should take 30 seconds. If the butter is not all melted mix it with a spoon or rubber spatula and it will become melted.
  • Step 3:
  • Combine the cookie crumbs and butter together until the crumbs are coated well.
  • Here press the mixture onto the bottom and up the side of the springform pan. This is the same if you are using a 7 inch springform pan, small pans, or individual size cheesecake pans.
  • Step 4:
  • Preheat oven to 350 degrees F.
  • Also, now is a great time to heat water on the cooktop to add to a baking pan or a large baking dish. This is added to the lowest rack of the oven to help prevent the cracking of the cheesecake.
  • In a large bowl, using a hand mixer or stand mixer on medium speed, beat cream cheese just until smooth.
  • individual cheesecake pan with crumbs n the bottom
  • Now slowly beat in the brown sugar scraping the bowl often with a rubber spatula. This is the same if you are using a stand mixer.
  • Next, add the flour, cinnamon, ginger, allspice, vanilla extract, salt, eggs, and pure pumpkin. Beat this for 3 minutes, occasionally scraping the sides of the bowl.
  • NOTE: I mix my cheesecake batter for 8 minutes.  As I have mentioned I do all of this for extra smoothness and air.
  • the eggs and other ingredients are added to the bowl of an electric stand mixer to combine well.
  • Step 5:
  • This is not absolutely necessary however I recommend taking the time to add this step.
  • For every cheesecake recipe, I make I whisk the batter with a wire whisk to make sure I remove all the ingredients from the bottom of the bowl. Also, this ensures extra smooth results for the perfect pumpkin spice cheesecake or any other cheesecake recipe.
  • Me whisking the batter before adding it to the pans
  • Step 6:
  • Carefully pour the heated water into the sheet pan or large oven-safe dish inside the oven.
  • Step 7:
  • Pour the cream cheese mixture into the crust.  And bake the pumpkin spice cheesecake for 1 hour.
  • Pumpkin spice cheesecakes inside the oven with a sheet pan beneath filled with warm water to help avoid the cakes from cracking
  • After the timer goes off, remove the cheesecake from the oven and cool the cake completely on a wire rack.
  • Next, refrigerate for at least 6 hours. However, overnight works best.
  • Step 8:
  • Remove the cheesecake before serving from the springform pan or individual-size cheesecake pans. Individual cheesecake pans push the cake up carefully from the bottom. Place on a cake stand or platter and serve.
  • Store the leftover cake in the refrigerator for up to 3 or 4 days.
  • mini and small 3 inch cheesecake
Cindy Cloches and Lavender
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