This pumpkin cheesecake is a show-stopping dessert that combines the rich texture of traditional cheesecake with the warm, spicy essence of pumpkin pie. The recipe is simple to follow, and the results are nothing short of bakery-quality. Whether you’re entertaining guests or just treating yourself, this cheesecake delivers a satisfying blend of creamy, spiced, and sweet. Plus, it’s easy to prepare ahead of time, making it perfect for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Light brown sugar
Large eggs
Canned pumpkin puree
Sour cream
All-purpose flour
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Directions
Preheat your oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes and set aside.
In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth and creamy.
Add in eggs one at a time, mixing well after each addition.
Mix in pumpkin puree, sour cream, flour, vanilla extract, and spices until fully combined.
Pour the filling over the pre-baked crust and smooth the top.
Place the pan in a larger baking dish filled with hot water (water bath method) to prevent cracking.
Bake for 60–70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
Servings and timing
This recipe yields 12 servings. Prep time: 20 minutes Cook time: 1 hour Cooling and chilling time: 5 hours Total time: approximately 6 hours 20 minutes
Variations
Crust options: Try a gingersnap or Oreo cookie crust for a unique twist on flavor.
Mini cheesecakes: Use a muffin tin for individual servings—great for parties.
Toppings: Add a caramel drizzle, candied pecans, or whipped cream for extra indulgence.
Gluten-free: Use gluten-free graham crackers or cookie crumbs for the crust.
Dairy-free: Substitute vegan cream cheese, sour cream, and butter for a dairy-free version.
Low sugar: Swap out sugar with a low-calorie sweetener like erythritol.
Spice it up: Add a pinch of cardamom or allspice for a deeper flavor profile.
Storage/Reheating
Store leftover pumpkin cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. To thaw, place in the fridge overnight. Avoid microwaving as it may alter the texture; instead, serve chilled or allow to come to room temperature before enjoying.
FAQs
How do I know when my pumpkin cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
Can I use fresh pumpkin instead of canned puree?
Yes, just make sure to puree it well and remove excess moisture before using it in the filling.
Why did my cheesecake crack on top?
Cracks usually result from overmixing or sudden temperature changes. A water bath and gradual cooling help prevent this.
Do I need a springform pan for this recipe?
Yes, a springform pan allows for easy removal and presentation of the cheesecake without damaging its sides.
How long does cheesecake need to chill before serving?
It should chill for at least 4 hours, but overnight chilling yields the best results in terms of flavor and firmness.
Can I make this cheesecake ahead of time?
Absolutely. In fact, it tastes even better the next day after the flavors have had time to meld.
Is it possible to make this recipe without eggs?
Yes, you can use egg substitutes like a commercial egg replacer or silken tofu, though the texture will differ slightly.
Can I freeze the whole cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What’s the best way to cut clean slices?
Dip a sharp knife in hot water and wipe it clean between each cut to get neat, professional-looking slices.
Can I add chocolate to this recipe?
Yes, swirl melted chocolate into the batter before baking or add chocolate chips for an extra decadent touch.
Conclusion
Pumpkin cheesecake is a rich, creamy dessert that perfectly captures the essence of fall. Whether served at a holiday feast or as a cozy weekend treat, its warm spices and silky texture are always a crowd-pleaser. With make-ahead convenience, endless variations, and a flavor that impresses every time, this dessert is a must-try for any baking enthusiast
Pumpkin cheesecake is a rich and creamy dessert that blends the flavors of traditional cheesecake with warm fall spices and pumpkin puree, all on a buttery graham cracker crust. Perfect for holidays or cozy gatherings.
Author:Catherine
Prep Time:20 minutes
Cook Time:1 hour
Total Time:6 hours 20 minutes (including chilling time)
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup light brown sugar
3 large eggs
1 (15 oz) can pumpkin puree
1/2 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for 10 minutes. Remove and set aside to cool.
In a large bowl, beat softened cream cheese and brown sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in pumpkin puree, sour cream, flour, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until fully combined.
Pour the filling over the pre-baked crust and smooth the top.
Place the pan in a larger baking dish filled with hot water (water bath method).
Bake for 60–70 minutes or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours or overnight before serving.
Slice and serve chilled. Optionally, top with whipped cream or a sprinkle of cinnamon.
Notes
Use a water bath to prevent cracking.Refrigerate overnight for best results.Gingersnap or Oreo crusts can be used for variation.Use gluten-free cookies for a gluten-free version.Cheesecake can be made ahead and stored in the freezer for up to 2 months.
