This Pumpkin Spice Cheesecake is pure fall dessert perfection. You’ve got the warm, cozy flavors of pumpkin spice baked right into a crunchy gingersnap crust, a silky-smooth cheesecake filling that stays pale and creamy, and a glossy citrus glaze on top that makes it look like something straight out of a bakery.
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The flavors are balanced just right, SPICED and toasty from the crust, RICH and creamy from the filling, and BRIGHT from that citrusy finish. And here’s the best part: it’s way easier than it looks!
Helpful Tips & Variations
- Use room-temperature cream cheese. Cold cream cheese = lumpy cheesecake. Let it soften before mixing for a SMOOTH, creamy filling.
- Don’t skip the crust spice. The gingersnap crust isn’t just a base, it’s where a LOT of the pumpkin spice flavor comes from. Make sure your cookies have good flavor or add an extra pinch of pumpkin pie spice.
- Watch the bake time. The center should still have a SLIGHT jiggle when you turn off the oven. It will set as it cools, this is how you avoid cracks and keep it creamy.
- Citrus glaze matters. That lemon glaze adds a bright, fresh flavor that cuts through the richness. It also gives the cheesecake that glossy, bakery-style finish.
- Make it a day ahead. Cheesecake is one of those magical desserts that tastes even better the next day after chilling overnight.
- Switch the citrus. Swap lemon for orange zest and juice for a slightly sweeter flavor that pairs beautifully with the spices.
Ingredients:
For the crust:
- 1 ½ cups gingersnap cookie crumbs (about 25 cookies)
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- ½ cup unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream
- Pinch of salt
For the citrus glaze topping:
- ½ cup sour cream
- 2 tablespoons sugar
- 1 teaspoon lemon zest (plus extra for garnish)
- 1 tablespoon lemon juice
How to Make Pumpkin Spice Cheesecake
- Prep the pan. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. (This makes slicing and serving SO much easier.)
- Make the crust. In a bowl, combine gingersnap crumbs, sugar, pumpkin pie spice, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly.
- Make the filling. In a large mixing bowl, beat the cream cheese until smooth (no lumps here, take your time). Add sugar and vanilla, mixing until fully combined. Beat in eggs one at a time, just until incorporated. Gently fold in sour cream and salt until smooth and creamy.
- Bake the cheesecake. Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 50–55 minutes, or until the edges are set and the center has a SLIGHT jiggle.
- Make the glaze. While the cheesecake is baking, whisk together sour cream, sugar, lemon zest, and lemon juice. Spread the glaze gently over the warm cheesecake as soon as it comes out of the oven. Return to the oven for 5 minutes to set the topping.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent cracks.
- Chill completely. Cover the cheesecake and refrigerate for at least 3–4 hours, or overnight for the best flavor and texture.
- Serve. Garnish with extra lemon zest, slice into neat wedges, and serve.
Storage & Leftovers
- Fridge: Store covered in the refrigerator for up to 4 days.
- Freezer: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge before serving.
- Best tip: Cheesecake often tastes even better the next day, the flavors have time to settle and the texture becomes even creamier.
Pumpkin Spice Cheesecake
This Pumpkin Spice Cheesecake is pure fall dessert perfection. A warm, spiced gingersnap crust, creamy vanilla cheesecake filling, and a glossy citrus glaze on top make it as beautiful as it is delicious. Easy to make, stunning to serve, and perfect for any autumn table.
Ingredients
For the crust:
- 1 ½ cups gingersnap cookie crumbs about 25 cookies
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- ½ cup unsalted butter melted
For the filling:
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup sour cream
- Pinch of salt
For the citrus glaze topping:
- ½ cup sour cream
- 2 tablespoons sugar
- 1 teaspoon lemon zest plus extra for garnish
- 1 tablespoon lemon juice
Instructions
- Prep the pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, combine gingersnap crumbs, sugar, pumpkin pie spice, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until combined. Beat in eggs one at a time until incorporated. Fold in sour cream and salt until smooth.
- Bake the cheesecake: Pour filling over the crust, smoothing the top. Bake 50–55 minutes, until edges are set and center still has a slight jiggle.
- Add the glaze: Whisk sour cream, sugar, lemon zest, and lemon juice together. Spread over warm cheesecake. Return to oven for 5 minutes.
- Cool gradually: Turn off oven, crack door, and cool inside for 1 hour.
- Chill completely: Cover and refrigerate for 3–4 hours, or overnight.
- Serve: Garnish with lemon zest and slice to serve.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Don’t overbake, the center should jiggle slightly when done.
- Swap lemon glaze for orange for a sweeter flavor.
- Make a day ahead for even better flavor.
If you make this Pumpkin Spice Cheesecake, I’d LOVE to hear how it turned out! Share it with a friend who loves fall baking, save it to your favorite dessert board, and don’t forget to follow Panfetti on Pinterest for more cozy, flavor-packed recipes.
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