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Creamy New York Stye Pumpkin Cheesecake
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5 from 1 vote

Creamy New York Style Pumpkin Cheesecake

Creamy New York Style Pumpkin Cheesecake full of pumpkin flavor and rich spices in a gingersnap crust
Prep Time15 mins
Cook Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: easy, cheesecake, pumpkin, creamy, gingersnap crust
Servings: 16
Calories: 501kcal


  • Crust
  • 2 cups Gingersnap cookies One box
  • 1 cup chopped pecans
  • 1/2 cup butter melted
  • Filling:
  • 32 oz Cream Cheese- 4- 8 z packages -room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup heavy Cream
  • 3 large large eggs
  • 15 oz pumpkin puree -room temperature-
  • 1 1/2 teaspoons Vanilla extract
  • 1/2 teaspoon ginger
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice


  • Melt butter8 tablespoons ( one stick ) butter
  • In food processor place all gingersnap and crush until they are crumbs or crush by hand
  • Chop 1 cup of pecans. Add to crumbs in a bowl , add butter and mix well
  • Take a 10 inch springform pan and place crumb mixture in it and press sides to form crust
  • Bake in preheated oven for 8 minutes at 325 degrees
  • Remove from oven and set aside
  • In a kitchen stand mixer when the Cream cheese has reached room temperature mix it together until very creamy and there are no lumps
  • Add sugar and mix again.
  • Add one cup of cold heavy cream and mix again until it is very creamy and fluffy
  • Change speed of mixer to stir and add eggs one at a time just until mixed. Do not overbeat the mixture
  • Add pumpkin puree and spices and stir until combined very slowly so you do not introduce air until all the ingredients are combined.
  • Place cheesecake filling into springform pan. Bake at 325 for 15 minutes.
  • Reduce temperature to 300 and bake for 1 hour 30 minutes to 1 hour and 45 minutes. I baked mine for 1 hour and 30 minutes
  • Cheesecake will be still be jiggly in the center and mostly set.
  • Leave oven for closed. DO NOT OPEN OVEN DOOR except to peak quickly to make sure just the center is still jiggly.
  • Turn oven down to 225 for 15 minutes.
  • Shut oven temperature off and leave the cheesecake in for at least two hours until oven cools off. I made mine at night and eft it in the oven overnight ad the result was a perfectly level cheesecake that did not deflate or get cracks in it.
  • Remove from oven and chill for 6-8 hours before serving.
  • I like to remove from the refrigerator 2 hours before serving so cheesecake warms us slightly and then it will be very creamy when you serve it
  • Top with whipped Cream


Calories: 501kcal | Carbohydrates: 36g | Protein: 7g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 138mg | Sodium: 326mg | Potassium: 236mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5355IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg