Pumpkin Cheesecake

There’s something undeniably magical about the combination of creamy cheesecake and spiced pumpkin that makes pumpkin cheesecake a beloved dessert, especially during the cooler months. This luscious treat harmonizes the rich, velvety texture of cheesecake with the warm, cozy flavors of pumpkin and autumn spices. Whether you’re preparing a festive dessert for a holiday gathering or simply craving a decadent slice of seasonal goodness, this pumpkin cheesecake recipe is sure to impress. It’s easy to make, uses simple ingredients, and yields a stunning dessert with a perfectly buttery graham cracker crust, smooth pumpkin filling, and just the right hint of sweetness and spice.

Why This Recipe Is a Must-Try

This pumpkin cheesecake recipe stands out because it strikes the perfect balance between rich and light, spicy and sweet. The crust is made from graham cracker crumbs, sugar, and melted butter, creating a crisp, flavorful base that complements the creamy pumpkin filling beautifully. The filling itself is silky smooth, infused with pumpkin puree and warming spices like cinnamon and nutmeg, making it a comforting dessert for any occasion. Plus, this recipe is straightforward enough for home bakers of all skill levels, requiring no fancy equipment or hard-to-find ingredients. It’s a guaranteed crowd-pleaser that looks as good as it tastes!

Ingredients

• 1 ½ cups graham cracker crumbs (about 12 sheets)
• 1 tablespoon (12 g) granulated sugar
• 6 tablespoons (84 g) unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup sour cream

How To Make Pumpkin Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Use the back of a spoon or the bottom of a flat glass to press it down tightly. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool slightly.

Step 2: Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup of granulated sugar and continue to beat until combined and fluffy. Add the canned pumpkin puree, eggs one at a time, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, cloves). Mix on low speed until everything is fully incorporated. Finally, fold in the sour cream gently by hand to keep the texture smooth and creamy.

Step 3: Bake the Cheesecake

Pour the pumpkin cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula. Place the pan on the middle rack of your preheated oven. Bake for 55-65 minutes, or until the edges are set, but the center still has a slight jiggle. Avoid overbaking to keep the cheesecake creamy. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracks.

Step 4: Chill and Serve

After the cheesecake has cooled in the oven, remove it and let it come to room temperature. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to firm up perfectly. When ready to serve, carefully remove the cheesecake from the springform pan, slice, and garnish as desired with whipped cream, a sprinkle of cinnamon, or toasted pecans.

Expert Tips

• Use full-fat cream cheese and sour cream for the creamiest, most decadent cheesecake.
• Make sure the cream cheese is completely softened before mixing to avoid lumps.
• Don’t skip the step of slowly cooling the cheesecake in the oven to prevent cracks from forming.
• Press the crust firmly into the pan to ensure it holds together when slicing.
• Use a water bath if you want an extra smooth texture and to further reduce cracking.
• Run a knife around the edge of the cheesecake after baking and before chilling to help prevent cracks.
• Let the cheesecake chill overnight for the best flavor and texture.

Variations and Customizations

• Spiced Pecans: Top the cheesecake with candied or toasted pecans for added crunch and flavor.
• Ginger Snap Crust: Swap the graham cracker crumbs for crushed ginger snap cookies to enhance the spice profile.
• Maple Swirl: Drizzle maple syrup over the cheesecake before serving or swirl it into the batter before baking.
• Dairy-Free Version: Use dairy-free cream cheese and coconut cream as substitutes for a dairy-free pumpkin cheesecake.
• Mini Cheesecakes: Bake the filling in muffin tins lined with cupcake liners for individual mini pumpkin cheesecakes.
• Chocolate Pumpkin: Add mini chocolate chips to the batter or drizzle melted chocolate on top for a chocolatey twist.

How to Store Leftovers

Pumpkin cheesecake leftovers should be stored in the refrigerator. Cover the cheesecake tightly with plastic wrap or transfer slices into an airtight container. Properly stored, it will stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. Avoid leaving cheesecake out at room temperature for extended periods to maintain its texture and safety.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first. Use a sugar pumpkin or pie pumpkin, roast or boil until soft, then puree until smooth. Make sure to drain any excess moisture to keep the filling from becoming too watery.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overbaking and cool the cheesecake gradually by leaving it in the turned-off oven with the door slightly open. Running a knife around the edges after baking and before chilling also helps. Using a water bath can provide gentle, even heat that minimizes cracking as well.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better after resting overnight in the refrigerator. You can make it up to 2 days in advance, which makes it perfect for holiday entertaining.

What can I use instead of a graham cracker crust?

If graham crackers aren’t available, you can substitute with digestive biscuits, vanilla wafers, or ginger snaps for a spicier crust. Alternatively, a simple nut crust made from finely chopped pecans or walnuts mixed with butter and sugar works wonderfully too.

Conclusion

This pumpkin cheesecake recipe is a celebration of autumn’s best flavors wrapped in a creamy, dreamy dessert. With its buttery graham cracker crust and perfectly spiced pumpkin filling, it’s an irresistible treat that’s both elegant enough for special occasions and simple enough for a cozy night in. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe offers clear steps and expert tips to guide you to cheesecake perfection every time. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of pumpkin cheesecake heaven that’s sure to become a seasonal favorite!