Pumpkin Cheesecake Recipe – Creamy & Perfectly Spiced
This creamy, perfectly spiced pumpkin cheesecake is a fall favorite — made with real pumpkin, warm spices, and a buttery graham cracker crust. Ideal for holiday gatherings or cozy nights in.
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup brown sugar
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6 tbsp melted butter
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1 tsp cinnamon (optional)
For the Filling:
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3 (8 oz) cream cheese blocks, softened
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¾ cup granulated sugar
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½ cup brown sugar
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1¾ cups canned pumpkin purée
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3 large eggs + 1 egg yolk
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½ cup sour cream or heavy cream
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1 tsp vanilla extract
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1 tsp cinnamon
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1½ tsp pumpkin pie spice
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¼ tsp salt
Instructions
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Preheat oven to 325°F. Mix crust ingredients, press into springform pan, and bake for 8–10 min.
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Beat cream cheese and sugars until smooth. Add pumpkin, vanilla, spices, and salt. Mix in eggs one at a time, then cream.
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Pour over crust. Bake in water bath for 60–70 min until center is just set. Cool in oven 1 hour.
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Refrigerate at least 6 hours or overnight.
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Slice and serve with whipped cream or desired toppings.
Notes
Use room-temp ingredients. Don’t overmix after adding eggs. Water bath helps prevent cracks.