Pumpkin Spice Cheesecake

Sep 29, 2025 | Blog, Favorite Recipes

Slice of pumpkin spice cheesecake topped with whipped cream and sprinkled with nutmeg, served on a decorative patterned plate.

Pumpkin Spice Cheesecake
A rich but light pumpkin spice cheesecake with gingersnap crust, topped with whipped cream and nutmeg dusting.
Pairs well with Gewürztraminer

 Equipment
9-inch springform pan
Stand mixer or hand mixer

Ingredients

Crust

  • 1 ½ cups gingersnap crumbs (or digestive biscuits for a milder base)
  • 2 Tbsp brown sugar
  • 3 Tbsp unsalted butter, melted

Filling

  • 2 (8-oz) packages cream cheese, room temperature
  • 1 (8-oz) container mascarpone cheese, room temperature
  • 1 cup sour cream, room temperature
  • ¾ cup granulated sugar
  • 1 cup pumpkin purée (not pumpkin pie mix)
  • 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 large eggs, room temperature
  • 2 Tbsp cornstarch (helps set while keeping texture soft)

Topping

  • 1 cup heavy cream
  • 3 Tbsp confectioner’s sugar
  • ½ tsp vanilla extract
  • Freshly grated nutmeg for dusting

Instructions

  1. Preheat oven to 350°F
  2. Prepare Springform Pan by lightly greasing with butter or spray and line the bottom with parchment paper. Line the outside with foil to prevent leaking from the water bath.
  3. Prepare crust
    • Mix crumbs, sugar, and melted butter until evenly moistened.
    • Press firmly into bottom of pan. Bake for 8 minutes. Set aside to cool.
  4. Mix filling
    • Beat cream cheese, mascarpone, and sour cream together until smooth and fluffy.
    • Add sugar, pumpkin purée, spices, vanilla, and salt. Blend until combined.
    • Beat in eggs one at a time on low speed (don’t overbeat).
    • Mix in cornstarch until just incorporated.
  5. Bake gently (for lighter texture)
    • Reduce oven temp to 325°F.
    • Pour filling over crust. Place pan in a larger roasting pan, and add hot water halfway up the sides (water bath prevents cracks and keeps cheesecake silky).
    • Bake 55–65 minutes, until edges are set and the center jiggles slightly.
    • Turn oven off, crack door slightly, and let sit 1 hour.
    • Remove, cool to room temp, then refrigerate at least 6 hours or overnight.
  6. Whipped topping
    • Whip cream with sugar and vanilla to medium peaks.
    • Spread or pipe over cheesecake. Dust lightly with nutmeg.

       

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