Pumpkin Cheesecake – Creamy, Spiced, and Perfect for Fall

Pumpkin Cheesecake is the ultimate fall dessert — a rich and creamy twist on classic cheesecake, swirled with warm pumpkin pie spices and nestled in a crisp graham cracker crust. It’s indulgent yet balanced, with the perfect blend of tangy cream cheese and earthy pumpkin purée.

This dessert shines during autumn holidays like Thanksgiving, but it’s just as welcome at any dinner party or cozy weekend gathering. The texture is smooth and velvety, and each slice holds its shape beautifully while still melting in your mouth. Topped with whipped cream or a drizzle of caramel, it’s the kind of showstopper that leaves a lasting impression.

Ingredients Overview

Crust:

• Graham Cracker Crumbs

  • Classic and slightly sweet, they offer a toasty contrast to the creamy filling.

  • Use cinnamon or gingersnap cookies for a spiced variation.

• Melted Butter

  • Binds the crumbs and helps the crust crisp up.

• Sugar

  • A touch of brown or white sugar boosts flavor and texture.

Filling:

• Cream Cheese (Full-Fat, Room Temp)

  • Essential for that dense, silky base. Let it soften fully to avoid lumps.

• Pumpkin Purée (Canned, Not Pumpkin Pie Mix)

  • Adds earthy flavor and vibrant color. Be sure to use 100% pure pumpkin.

• Granulated Sugar + Brown Sugar

  • The combo gives sweetness and a hint of molasses depth.

• Eggs

  • Help the cheesecake set and give it structure.

• Sour Cream or Heavy Cream

  • Adds moisture and a luxurious texture.

• Vanilla Extract

  • Balances and enhances all the warm spices.

• Pumpkin Pie Spice

  • A blend of cinnamon, ginger, nutmeg, and cloves — warm and comforting.

Optional Toppings:

• Whipped cream

• Salted caramel sauce

• Candied pecans

• Crushed gingersnaps

Step-by-Step Instructions

1. Prepare the Crust

• Preheat oven to 325°F (160°C).

• Mix together:

  • 1½ cups graham cracker crumbs

  • 2 tbsp sugar (white or brown)

  • 6 tbsp melted butter

• Press into the bottom and slightly up the sides of a 9-inch springform pan.

• Bake for 8–10 minutes, then let cool while preparing the filling.

For a crispier base, chill the crust after pre-baking for 10 minutes before filling.

2. Make the Filling

In a large bowl, beat with a hand or stand mixer:

• 24 oz (3 blocks) cream cheese, softened

• ¾ cup granulated sugar

• ¼ cup packed brown sugar

• Mix until completely smooth and fluffy.

Add in:

• 1 cup canned pumpkin purée

• ½ cup sour cream (or heavy cream)

• 3 large eggs, one at a time

• 1 tsp vanilla extract

• 1½ tsp pumpkin pie spice

• ¼ tsp salt

Mix on low speed once eggs are added to prevent overbeating — this reduces cracking.

3. Assemble & Bake

• Pour the filling into the prepared crust and smooth the top.

• Place the pan on a baking sheet and tap gently to release air bubbles.

Optional water bath: Wrap the outside of the springform pan in foil and place it in a larger pan filled with 1 inch of hot water. This helps prevent cracking and promotes even baking.

• Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

• Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

4. Chill

• Remove from the oven and cool at room temperature for another hour.

• Refrigerate for at least 6 hours, preferably overnight.

Chilling allows the texture to firm up and flavors to deepen.

5. Serve

• Before slicing, run a knife around the edge to loosen the cheesecake.

• Top with whipped cream, caramel drizzle, or your favorite garnish.

Tips, Variations & Substitutions

• No Cracks Tip: Don’t overmix, avoid sudden temperature changes, and cool slowly.

• Different Crusts: Try crushed gingersnaps, vanilla wafers, or digestive biscuits.

• Mini Cheesecakes: Use a muffin tin lined with cupcake liners; bake for 18–20 minutes.

• Lighter Version: Use low-fat cream cheese and Greek yogurt, but note it may not be as rich.

• Vegan Option: Use plant-based cream cheese, a flax egg substitute, and dairy-free yogurt. Results will be softer, but still sliceable.

Serving Ideas & Occasions

Pumpkin cheesecake is a stunning addition to:

• Thanksgiving Dinner – A twist on classic pumpkin pie

• Holiday Parties – Make ahead and serve chilled

• Fall Birthdays – An autumn-themed alternative to cake

• Brunch Buffets – Slice small squares for a sweet bite

Serve with:

• Cinnamon-spiced whipped cream

• Maple syrup drizzle

• Fresh pomegranate seeds or berries

• A steaming cup of coffee or chai

Nutritional & Health Notes

This dessert is:

• Rich and satisfying — perfect for sharing

• High in calcium and vitamin A — thanks to pumpkin and dairy

• Freezer-friendly — great for prepping ahead

Lighten it up by:

• Reducing sugar by ¼ cup

• Using Greek yogurt instead of sour cream

• Slicing smaller portions (it’s very rich!)

FAQs

Q1: Can I make pumpkin cheesecake ahead of time?

Yes! It’s best made 1–2 days ahead and chilled overnight. Flavors deepen as it rests, and texture improves.

Q2: Can I freeze it?

Absolutely. Wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Q3: Why did my cheesecake crack?

Common causes: overmixing, sudden temperature changes, or overbaking. Using a water bath and slow cooling process helps prevent this.

Q4: Can I make this without a springform pan?

A deep-dish pie pan or 9-inch square pan can work, but you may need to adjust baking time and serving will be messier.

Q5: How do I know when it’s done baking?

The edges will be firm, and the center should jiggle like Jell-O when gently shaken. It will continue to firm up as it cools.

Q6: What’s the difference between pumpkin pie and pumpkin cheesecake?

Pumpkin pie has a custard filling in a pastry crust; pumpkin cheesecake is thicker, tangier, and made with cream cheese and graham cracker crust.

Q7: Can I use fresh pumpkin instead of canned?

Yes — just be sure it’s well-puréed and not watery. Roast and mash sugar pumpkin or kabocha squash for best texture and flavor.

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