Why You’ll Love This Recipe
This Pumpkin Cheesecake combines the creamy richness of a classic cheesecake with the warm, spiced flavor of pumpkin pie. Perfect for fall gatherings, Thanksgiving, or any time you crave a cozy dessert, this recipe delivers a smooth, velvety texture and a buttery graham cracker crust that melts in your mouth. It’s a showstopping dessert that’s surprisingly easy to make.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbsgranulated sugarsalted buttercream cheese (softened)pumpkin puréeeggsour creamvanilla extractground cinnamonground nutmegground clovesground gingercornstarch
directions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and a bit of sugar. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
Add the pumpkin purée, sour cream, and vanilla extract. Mix until well combined.
Add the eggs one at a time, mixing on low speed and scraping down the sides as needed.
Sprinkle in the spices and cornstarch, then mix until fully incorporated without overbeating.
Pour the batter over the prepared crust and smooth the top.
Place the springform pan in a larger roasting pan and add hot water around the sides (water bath method).
Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 6 hours, preferably overnight.
Before serving, top with whipped cream or a drizzle of caramel sauce if desired.
Servings and timing
This recipe yields 10-12 slices.Preparation time: 20 minutesBaking time: 60-70 minutesCooling and chilling time: 7 hoursTotal time: 8 hours 30 minutes
Variations
Use gingersnap cookies instead of graham crackers for a spicier crust.
Add a swirl of caramel into the batter before baking for extra sweetness.
Make mini cheesecakes using a muffin tin for individual servings.
Top with candied pecans for crunch and flavor contrast.
Add a splash of bourbon for a grown-up twist.
storage/reheating
Store pumpkin cheesecake in the refrigerator, tightly covered, for up to 5 days.For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.Thaw overnight in the fridge before serving.Serve chilled or let sit at room temperature for 20 minutes for a softer texture.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and well-drained to avoid excess moisture.
Why use a water bath?
It helps prevent cracks and ensures even baking by regulating the temperature.
Can I make it ahead of time?
Absolutely, it’s even better the next day after the flavors have settled.
Do I need to use all the spices?
You can adjust the spice level to your taste, or use pumpkin pie spice as a shortcut.
What can I substitute for sour cream?
Greek yogurt or mascarpone cheese work well as substitutes.
Can I skip the crust?
Yes, but the crust adds a nice texture contrast to the creamy filling.
Why did my cheesecake crack?
Overbaking or skipping the water bath are common reasons. Cracks can be hidden with whipped cream!
Can I make it gluten-free?
Use gluten-free graham crackers or cookies for the crust to make this recipe gluten-free.
How do I know it’s done?
The edges will be set, and the center will jiggle slightly like Jell-O when gently shaken.
What toppings go best?
Whipped cream, caramel sauce, chopped pecans, or a sprinkle of cinnamon are all delicious options.
Conclusion
Pumpkin Cheesecake is a rich, creamy, and warmly spiced dessert that captures the essence of fall in every bite. Whether you’re celebrating a holiday or simply indulging in a seasonal treat, this cheesecake is sure to impress. Make it once, and it just might become a yearly tradition.
Print
Best Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy pumpkin cheesecake is the perfect fall dessert. With a spiced graham cracker crust and a velvety pumpkin filling, it’s a festive favorite for holidays and special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream, for topping (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; beat until combined.
- Add eggs one at a time, beating well after each addition.
- Mix in pumpkin puree and spices (cinnamon, nutmeg, ginger, cloves, salt) until smooth.
- Pour filling over the crust and smooth the top.
- Bake for 55–65 minutes, or until center is almost set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
- Top with whipped cream before serving, if desired.
Notes
- Make sure cream cheese is fully softened for a smooth filling.
- Use a water bath for more even baking and to prevent cracking.
- Chilling overnight improves flavor and texture.