Pumpkin Cheesecake Recipe – Creamy & Perfectly Spiced

This Pumpkin Cheesecake is the ultimate fall dessert — luxuriously creamy, warmly spiced, and baked with a buttery graham cracker crust that perfectly complements the rich pumpkin flavor. Whether you’re hosting a Thanksgiving feast, celebrating autumn, or simply craving a cozy, elegant dessert, this cheesecake delivers all the seasonal joy in every smooth, spiced slice.

Unlike traditional pumpkin pie, this cheesecake adds an irresistible tang from cream cheese and a dense, velvety texture that melts in your mouth. It’s a make-ahead dessert that tastes even better the next day, making it ideal for holidays or dinner parties.

Ingredients Overview

Each component of this cheesecake works together to create a perfectly balanced dessert — rich, flavorful, and smooth with a satisfying crunch from the crust.

For the Graham Cracker Crust:

• Graham cracker crumbs: Buttery and crisp base; you can also use gingersnaps for extra spice.

• Butter (melted): Binds the crust and adds flavor.

• Brown sugar: Adds moisture and a subtle molasses depth.

• Cinnamon (optional): Enhances the warmth of the crust.

For the Pumpkin Cheesecake Filling:

• Cream cheese (room temp): The star of the show — smooth, tangy, and rich.

• Pumpkin purée: Use pure canned pumpkin, not pie filling.

• Granulated sugar: Sweetens the filling.

• Brown sugar: Adds depth and complements the pumpkin.

• Eggs + yolk: Provide structure and richness.

• Sour cream or heavy cream: Adds silkiness and balance.

• Vanilla extract: Enhances all the flavors.

• Pumpkin pie spice + cinnamon: Brings the warm, cozy notes of fall.

Optional Toppings:

• Whipped cream: Light, airy contrast to the dense cheesecake.

• Caramel sauce: Adds indulgence.

• Candied pecans or crushed gingersnaps: For texture and flair.

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 325°F (160°C).

In a medium bowl, mix:

• 1½ cups graham cracker crumbs

• ¼ cup brown sugar

• 1 tsp cinnamon (optional)

• 6 tbsp unsalted butter, melted

Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to flatten evenly.

Bake for 8–10 minutes, then cool slightly.

2. Make the Filling

In a large bowl, beat:

• 3 (8 oz) blocks cream cheese (room temp)

• ¾ cup granulated sugar

• ½ cup brown sugar

Beat until smooth and fluffy (2–3 minutes), scraping down the bowl.

Add and mix in:

• 1¾ cups canned pumpkin purée

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1½ tsp pumpkin pie spice

• ¼ tsp salt

Add:

• 3 large eggs + 1 egg yolk, one at a time, mixing just until combined

• ½ cup sour cream or heavy cream

Do not overmix once eggs are added — overmixing can cause cracking.

3. Assemble & Bake

Pour filling over the pre-baked crust. Tap the pan on the counter to release any air bubbles.

Water Bath Method (Recommended):

Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour hot water halfway up the sides.

Bake at 325°F for 60–70 minutes, until edges are set and center slightly jiggles.

Turn off the oven, crack the door, and let it sit inside for 1 hour.

4. Chill the Cheesecake

Remove from oven and water bath. Cool completely at room temp.

Refrigerate at least 6 hours, preferably overnight, before slicing.

Run a warm knife around the edge before unlocking the springform pan.

5. Garnish & Serve

Top with:

• Fresh whipped cream

• Sprinkle of cinnamon or nutmeg

• Drizzle of caramel

• Chopped pecans or crushed cookies

Slice and serve chilled.

Tips, Variations & Substitutions

Pro Tips:

• Room temperature ingredients are key: Especially cream cheese and eggs — this ensures a smooth filling.

• Avoid overbeating the eggs: This prevents cracks.

• Water bath helps with even baking: Reduces cracking and curdling.

Variations:

• Gingersnap crust: Swap graham crackers for crushed gingersnaps for added spice.

• Mini cheesecakes: Use muffin tins for individual portions — bake 18–20 minutes.

• Maple pumpkin cheesecake: Replace part of the sugar with real maple syrup.

Substitutions:

• No sour cream? Use full-fat Greek yogurt or heavy cream.

• Gluten-free: Use gluten-free graham crackers or almond flour for the crust.

• Lactose-free: Use lactose-free cream cheese and dairy alternatives, but texture may vary.

Serving Ideas & Occasions

Pumpkin cheesecake is a perfect centerpiece dessert for:

• Thanksgiving or Friendsgiving

• Autumn dinner parties

• Holiday potlucks

• Weekend baking projects

Serve with:

• Spiced chai or strong coffee

• Apple cider or a cinnamon cocktail

• A scoop of vanilla ice cream for added indulgence

Nutritional & Health Notes

This is a rich dessert — best served in small slices, and always worth it.

Per slice (based on 12 servings):

• Calories: ~420

• Carbs: ~32g

• Fat: ~30g

• Protein: ~6g

• Sugar: ~24g

To lighten:

• Use low-fat cream cheese and Greek yogurt

• Reduce sugar slightly

• Serve with fresh fruit instead of whipped topping

FAQs

Q1: Can I make this cheesecake ahead?

Yes! In fact, it’s best made 1–2 days ahead. It needs time to chill and set properly.

Q2: Can I freeze pumpkin cheesecake?

Absolutely. Freeze whole or in slices. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.

Q3: Why did my cheesecake crack?

Common reasons: overmixing eggs, sudden temperature changes, or skipping a water bath. It still tastes delicious!

Q4: Can I use homemade pumpkin purée?

Yes — just make sure it’s very smooth and not watery. Strain if necessary.

Q5: How long will leftovers last?

Store tightly covered in the refrigerator for up to 5 days.

Q6: Can I make it without a springform pan?

You can use a deep pie dish or cake pan, but unmolding will be harder. Line with parchment for easier removal.

Q7: Can I use low-fat cream cheese?

Yes, but it won’t be as rich or creamy. Avoid fat-free — it changes the texture too much.

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