Go Back
Pumpkin Cheesecake
Print Recipe Save it for later

Pumpkin Cheesecake

This pumpkin cheesecake combines a buttery graham cracker crust with a creamy, spiced pumpkin filling, making it a perfect seasonal dessert that is both rich and comforting.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Fall, Holiday, Pumpkin, Spiced
Servings: 8 servings

Ingredients

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

Instructions

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.

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.

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.

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.

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Electric Mixer
  • Spatula

Notes

Use full-fat cream cheese and sour cream for the creamiest cheesecake. Make sure the cream cheese is softened before mixing to avoid lumps. Slowly cool the cheesecake in the oven with the door ajar to prevent cracks. Press the crust firmly to ensure it holds together. Use a water bath for an extra smooth texture. Run a knife around the edge after baking to prevent cracks. Chill overnight for best flavor and texture.