Pumpkin Cheesecake with Cinnamon Whipped Cream

Sheila McKay


I love fall, it's my favorite time of the year. This pumpkin cheesecake is a favorite recipe for fall. It's great for holidays or any day your in the mood to bake.


★★★★★ 2 votes

8 to 10
15 Min
1 Hr 25 Min


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  • 30
    gingersnap cookies
  • 6 Tbsp
    butter, melted
  • 4
    8 oz cream cheese
  • 1 3/4 c
  • 1 can(s)
    15 oz pumpkin
  • 5 large
    eggs, room temperature
  • 1 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
  • 1 Tbsp
    pure vanilla extract
  • 2 Tbsp

  • 1 c
    heavy whipping cream
  • 1/4 c
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    ground cinnamon

How to Make Pumpkin Cheesecake with Cinnamon Whipped Cream


  1. Crust:
    Preheat the oven to 350 degrees F.
    Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
    Remove from the oven and let cool completely while preparing the filling.

    Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.

    In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

    Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

    Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream
  2. Cinnamon Whipped Cream

    1 cup heavy cream, chilled
    1/4 cup confectioners' sugar
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Printable Recipe Card

About Pumpkin Cheesecake with Cinnamon Whipped Cream

Course/Dish: Cakes

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