Pumpkin Cheesecake Recipe

This creamy and flavorful pumpkin cheesecake recipe is a must-try for the fall season. Made with a buttery graham cracker crust, rich pumpkin puree, and a blend of warm spices like cinnamon, nutmeg, and ginger, this dessert combines the best of a classic cheesecake and pumpkin pie. Topped with a fluffy homemade whipped cream, this pumpkin cheesecake is perfect for Thanksgiving, family gatherings, or any special occasion. Easy to follow and guaranteed to impress, this decadent dessert will quickly become a seasonal favorite. Pumpkin cheesecake lovers will appreciate the smooth, velvety filling and delicious flavor in every bite.

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted

For the Pumpkin Pie Cheesecake Filling:

• 2 (8-ounce) packages (454g) full-fat brick-style cream cheese, very soft
• 1 and 1/2 cups (340g) full-fat sour cream, room temperature
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 (15-ounce) can pumpkin puree
• 3/4 cup (159g) light brown sugar
• 3/4 cup (149g) granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 and 1/2 tablespoons (35g) all-purpose flour
• 2 teaspoons vanilla extract

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Set aside. In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan, slightly up the sides. Bake for 10 minutes, then remove the crust from the oven and place it on a cooling rack to cool. Reduce the oven temperature to 325°F (163°C).
2. Make the Filling: In a large bowl, use a hand mixer to beat the cream cheese and sour cream together until smooth. Scrape the sides of the bowl as needed. Add the eggs, egg yolks, pumpkin puree, sugars, and spices. Beat on low speed until just combined. Be careful not to overmix to avoid the batter rising and falling during baking. Add the flour and vanilla extract, beating on low speed for another 30 seconds until the flour is fully incorporated. Pour the pumpkin cheesecake filling into the prepared crust and spread it evenly, smoothing the top.
3. Bake the Cheesecake: Place the springform pan into a larger baking pan with high sides. Add 3 inches of hot water into the larger pan to create a water bath. This helps to prevent cracking. Bake for 30 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for another 55 minutes. The cheesecake should be slightly wiggly in the center. Turn off the oven and let the cheesecake sit undisturbed inside the oven for 45 minutes. This allows it to set without cooling too quickly.
4. Cool and Chill: Remove the cheesecake from the oven and run a knife gently around the edge to loosen it from the pan. Let the cheesecake cool completely on a rack, then cover loosely with plastic wrap and refrigerate for at least 6 hours.
5. Make the Whipped Cream: In a chilled bowl, beat the heavy cream with a hand mixer on medium-high speed. Gradually add the confectioners’ sugar, one tablespoon at a time, until soft peaks form. Add the vanilla extract and continue beating for another minute until the cream reaches medium stiff peaks. Serve the whipped cream on top of cheesecake slices just before serving.

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Why You’ll Love This Recipe

This pumpkin cheesecake combines the creamy richness of classic cheesecake with the warm, spicy flavors of pumpkin pie. The smooth and velvety filling, paired with a buttery graham cracker crust, creates a perfect balance of sweetness and spice. The addition of homemade whipped cream takes this dessert to the next level, making it an irresistible treat for any fall gathering or special occasion.

Tips

• Room Temperature Ingredients: Make sure to use room temperature cream cheese, sour cream, eggs, and egg yolks to achieve a smooth batter and prevent lumps.
• Don’t Overmix: When combining the ingredients, mix on low speed and avoid overbeating the batter. Overmixing can cause the cheesecake to rise too much in the oven, leading to cracks.
• Water Bath: Be sure to use a water bath for even baking. It helps maintain moisture and prevents the cheesecake from drying out or cracking.
• Chill Long Enough: Allow the cheesecake to cool completely and chill for at least 6 hours (overnight is best) before serving. This helps set the texture and develop the flavors.

Variations and Substitutions

• Crust Options: Swap the graham cracker crumbs with crushed ginger snaps, digestive biscuits, or any other cookie of your choice for a different flavor.
• Dairy-Free: For a dairy-free version, use dairy-free cream cheese and sour cream alternatives. You can also use a dairy-free whipped cream for topping.
• Spices: Adjust the spices to your taste—add a little more cinnamon or nutmeg for a stronger flavor, or omit cloves if you prefer a milder spice profile.

FAQs

• Can I make this ahead of time? Yes, this cheesecake can be made a day or two in advance. In fact, it’s often better when chilled overnight as the flavors have time to meld together.
• How can I tell when the cheesecake is done? The cheesecake should be slightly wiggly in the center when done. It will firm up as it cools.
• Can I freeze pumpkin cheesecake? Yes, you can freeze it. Wrap the cooled cheesecake tightly in plastic wrap and aluminum foil and store in the freezer for up to a month. Thaw it overnight in the refrigerator before serving.

Serving Suggestions

• Toppings: Besides the whipped cream, you can top your pumpkin cheesecake with chopped pecans, caramel drizzle, or a sprinkle of cinnamon sugar for added texture and flavor.
• Accompaniments: Serve it with a side of hot coffee, chai tea, or a spiced apple cider for a cozy fall dessert experience.