Pumpkin Cheesecake Recipe

Indulge in the ultimate Pumpkin Cheesecake Recipe that combines the creamy richness of classic cheesecake with the warm, spicy flavors of fall. Made with a buttery graham cracker crust, velvety pumpkin filling spiced with cinnamon, nutmeg, and cloves, and topped with luscious whipped cream, this dessert is a show-stopping centerpiece for Thanksgiving, Halloween, or any cozy autumn celebration. Perfect for holiday gatherings or a sweet treat at home, this pumpkin cheesecake is easy to make and packed with seasonal flavor. Learn tips, substitutions, and serving suggestions to create the best pumpkin cheesecake ever!

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, softened
• 1 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 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

Make the Crust:

1. Preheat your 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, extra-wide aluminum foil to prevent water from seeping in during the water bath. Set aside.
2. In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix until the texture resembles wet sand.
3. Firmly press the crust mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then place the crust on a cooling rack to cool while you prepare the filling. Reduce the oven temperature to 325°F (163°C).

Make the Filling:

1. In a large mixing bowl, using a handheld mixer, beat the softened cream cheese and sour cream until smooth and creamy, scraping down the sides as needed.
2. Add the eggs, egg yolks, pumpkin puree, brown sugar, granulated sugar, cinnamon, cloves, nutmeg, and ginger. Mix on low speed until just combined, being careful not to overmix.
3. Add the flour and vanilla extract, then mix on low speed for about 30 seconds, or until fully incorporated.
4. Pour the filling into the prepared crust and smooth the top with a spatula.
5. Place the springform pan into a large baking pan with high sides. Fill the baking pan with hot water until it reaches about 3 inches up the side of the springform pan, creating a water bath.
6. Bake at 325°F for 30 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for an additional 55 minutes.
7. Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes. The cheesecake should be slightly wobbly in the center.
8. Remove the cheesecake from the oven. Run a knife gently around the edge to loosen it from the pan. Cool completely on a wire rack, then cover loosely with plastic wrap and refrigerate for at least 6 hours, or overnight.

Make the Whipped Cream:

1. Chill a large mixing bowl and beaters in the refrigerator for 15 minutes.
2. Using an electric mixer, beat the heavy cream on medium-high speed. Gradually add the confectioners’ sugar, one tablespoon at a time, until medium-stiff peaks form.
3. Add the vanilla extract and beat for another minute. Spoon or pipe the whipped cream onto the cheesecake slices just before serving.

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Why You’ll Love This Recipe

• Rich and Creamy Texture: The combination of cream cheese, sour cream, and pumpkin puree creates a velvety cheesecake with the perfect balance of flavors.
• Warm Fall Spices: Hints of cinnamon, nutmeg, ginger, and cloves make this dessert a seasonal favorite.
• Impressive Presentation: The vibrant pumpkin filling and dollops of whipped cream make this cheesecake a showstopper.

Tips

• Use Room-Temperature Ingredients: This ensures a smooth and creamy filling without lumps.
• Prevent Cracks: Avoid overmixing the batter and bake the cheesecake in a water bath for even cooking.
• Chill Thoroughly: Allow the cheesecake to chill for at least 6 hours or overnight for the best texture.
• Wrap the Pan Well: Multiple layers of foil prevent water from seeping into the crust during the water bath.

Variations and Substitutions

• Crust Options: Substitute graham crackers with gingersnaps or speculoos cookies for extra spice.
• Spices: Adjust the spice blend to your preference or add a pinch of allspice.
• Toppings: Drizzle caramel sauce or sprinkle chopped pecans on top for added flavor and texture.
• Low-Fat Option: Use reduced-fat cream cheese and sour cream, though the texture may be slightly less rich.

FAQs

Can I make this cheesecake ahead of time? Yes! This cheesecake tastes even better after chilling overnight, making it a perfect make-ahead dessert.

Can I freeze the cheesecake? Absolutely. Wrap the cooled cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Why is my cheesecake cracking? Cracks can occur if the batter is overmixed or if the cheesecake is cooled too quickly. Using a water bath helps prevent this issue.

Serving and Suggestions

• Serve slices with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
• Pair with a cup of spiced chai latte or hot coffee for a cozy fall treat.
• Garnish with caramel drizzle or toasted pecans for an elegant finish.

Enjoy this decadent pumpkin cheesecake, perfect for holiday gatherings or anytime you crave a slice of autumn indulgence!