Pumpkin cheesecake delivers a creamy, festive twist on classic Thanksgiving desserts, and it’s surprisingly easy to prepare.
Anyone Can Make Pumpkin Cheesecake
Lauren Allen calls the dessert her go‑to Thanksgiving treat, preferring it over pumpkin pie.
The recipe requires only an 8‑inch springform pan and basic pantry staples, making it accessible for any home baker.
How to Make Pumpkin Cheesecake
Cover the bottom and sides of the springform pan with a double layer of aluminum foil or a cheesecake wrap.
Combine crushed gingersnap crumbs with melted butter, press the mixture firmly into the pan bottom and halfway up the sides, then bake at 350 °F for five minutes.
In a mixing bowl, beat room‑temperature cream cheese until smooth, add sugar, and mix until fully incorporated.
Add eggs one at a time, then stir in pumpkin puree and spices, mixing just until the batter is uniform.
Pour the batter over the pre‑baked crust, place the pan inside a larger roasting pan, and add one inch of hot water around the edges to create a water bath.
Bake for 60 to 70 minutes, or until the sides are set and the center jiggles slightly.
Remove the cheesecake from the water bath, discard the foil, cool completely on a wire rack, then refrigerate for several hours before serving.
Decorate with piped whipped cream and a drizzle of caramel sauce for a polished presentation.
A Note About a Water Bath:
Allen states that a water bath produces the smoothest, creamiest texture and helps prevent surface cracks.
She has tested the recipe both with and without a water bath, confirming that the water‑filled pan yields a more even bake.
If a water bath is omitted, place the springform pan on a baking sheet to catch any runoff and follow the same baking times.
Cheesecakes baked without a water bath may develop a few cracks, but they remain tasty and visually appealing.
Lauren Allen
