Name: Pumpkin Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 7 h 25 min
Cuisine: American
Ingredients: 1 3/4 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 3 (8-ounce) packages cream cheese, softened; 1 cup packed brown sugar; 1 cup canned pumpkin puree; 3 large eggs; 1/4 cup sour cream; 2 tablespoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract; Whipped cream for topping (optional)

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If you’re on the hunt for the ultimate fall dessert that brings together rich creaminess, a spiced pumpkin swirl, and buttery, crunchy crust, this Pumpkin Cheesecake is about to become your new favorite treat. Each decadent bite feels like a celebration of autumn, combining the comforting flavors of pumpkin pie with the irresistible texture of classic cheesecake. Whether you serve it for a special holiday or as a cozy weekend splurge, this gorgeous dessert never fails to wow a crowd and is surprisingly simple to pull off at home.

Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Making the perfect Pumpkin Cheesecake relies on a handful of easy-to-find ingredients that each lend something special — from silky smooth cream cheese to aromatic spices and a graham cracker crust that’s pure comfort. Here’s what you’ll need, along with a few handy tips for the best results every time.

Graham cracker crumbs: These create the classic, flavorful base and add a lovely crunch to balance the creamy filling.
Granulated sugar: Sweetens the crust just enough and helps it hold its shape.
Unsalted butter, melted: The key to a rich, cohesive crust with a hint of warmth.
Cream cheese, softened: Use full-fat blocks for a silky, lush cheesecake layer.
Packed brown sugar: Adds depth, moisture, and a gentle molasses undertone to the filling.
Canned pumpkin puree: Don’t swap this with pumpkin pie filling; pure pumpkin delivers the freshest flavor and ideal texture.
Large eggs: Bind the filling and create a perfectly set, sliceable cheesecake.
Sour cream: Brings a subtle tang and irresistible creaminess — don’t skip it!
All-purpose flour: Just enough to help the filling set up without becoming heavy.
Ground cinnamon: The dominant spice that sings autumn in every bite.
Ground ginger: Offers a zesty warmth that’s the secret to true pumpkin spice magic.
Ground nutmeg: Earthy and fragrant, a dash brings cozy depth to the mix.
Ground cloves: Just a pinch is all you need for that rich, aromatic finish.
Vanilla extract: Rounds out the flavors with a familiar, sweet aroma.
Whipped cream for topping (optional): Adds a light, dreamy layer — perfect for dressing up each slice.

How to Make Pumpkin Cheesecake

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until all the crumbs are evenly coated and the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, creating a tight, even layer — a flat-bottomed glass works perfectly for pressing. Bake the crust for 10 minutes, then take it out and let it cool while you make the filling.

Step 2: Make the Pumpkin Cheesecake Batter

In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and lump-free — this foundation is essential for that luxurious creamy texture. Add the packed brown sugar and combine until smooth. Next, beat in the pumpkin puree, eggs, sour cream, flour, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix on low speed just until everything is blended and velvety. Avoid overmixing to keep the cheesecake from cracking as it bakes.

Step 3: Assemble and Bake

Pour the pumpkin cheesecake filling over your cooled crust, using a spatula to smooth the top. Set the pan on a baking sheet (just in case there’s a drip or two!) and pop it into the oven. Bake for 55 to 65 minutes, keeping an eye out for that magical moment when the center has just the slightest jiggle if you shake the pan gently.

Step 4: Cool Slowly

Turn off the oven and crack the oven door open slightly, letting the cheesecake cool gently inside for 1 hour. This gradual cooling is the secret to preventing cracks and ensuring a silky-smooth finish from edge to center.

Step 5: Chill and Serve

Bring the cheesecake out of the oven and set it on the counter to cool to room temperature, then cover and refrigerate for at least 4 hours, but overnight is best if you can resist! This time in the fridge allows the flavors to settle and gives you those clean, perfect slices.

How to Serve Pumpkin Cheesecake

Garnishes

Dress up each slice with a generous swirl of whipped cream — classic and always welcome. For a hint of spice and visual flair, sprinkle a little cinnamon, nutmeg, or even some crushed gingersnaps over the top. Feeling fancy? Add roasted pumpkin seeds or a drizzle of caramel sauce for the ultimate fall dessert moment.

Side Dishes

Pumpkin Cheesecake is rich and indulgent, so pair it with light, refreshing accompaniments. Think fresh fruit platters, sliced pears, or a tart cranberry compote to balance the creaminess. A good cup of coffee or chai is the perfect partner on the beverage side.

Creative Ways to Present

Turn this classic into individual mini cheesecakes by baking in muffin tins (with paper liners for easy removal), or cut the finished cake into bite-size cubes on toothpicks for a party platter. For a stunning presentation, layer cubes of cheesecake in parfait glasses with whipped cream and spiced pecans.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cheesecake keeps beautifully! Simply cover the cheesecake (still in the springform pan or as slices) with plastic wrap or foil, and refrigerate for up to 5 days. The texture will stay lovely and the flavors deepen each day.

Freezing

Yes, you can freeze Pumpkin Cheesecake! For best results, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. For serving, thaw overnight in the fridge and enjoy — just as creamy as fresh.

Reheating

Pumpkin Cheesecake is best served chilled, straight from the refrigerator, but if you like it just a little warmer, set a slice out at room temperature for 30 minutes before eating. Avoid microwaving, as this can alter the texture and make the filling too soft.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast and puree your pumpkin, then strain off any excess moisture for the best consistency. Make sure the puree is thick and smooth so your Pumpkin Cheesecake sets perfectly.

Why did my cheesecake crack in the center?

Cracks usually happen from overmixing, overbaking, or cooling too quickly. To avoid this, don’t overbeat your batter, bake just until set, and let the cheesecake cool slowly. Even if cracks appear, a swirl of whipped cream will hide them and no one will complain!

Can I make Pumpkin Cheesecake in advance?

Yes! In fact, this dessert tastes even better after an overnight chill. You can make it up to two days ahead, store it covered in the fridge, and garnish just before serving for the freshest presentation.

Should I use a water bath?

A water bath is optional for this recipe but helpful if you want the creamiest texture and a crack-free top. Just wrap your springform pan in foil and set it in a larger pan of hot water before baking.

Can I substitute the graham cracker crust with something else?

Definitely! Gingersnap cookies, vanilla wafers, or even shortbread make fantastic crust alternatives. Just crush them up and use in place of the graham crumbs for a fun twist on the classic Pumpkin Cheesecake flavor.

Final Thoughts

If you’re longing for a dessert that hits all the cozy fall notes and wows at any gathering, this Pumpkin Cheesecake is an absolute must-try. It’s rich, spiced, impossibly creamy, and truly makes the season taste as magical as it feels. Treat yourself and your loved ones — it’s the kind of kitchen project you’ll crave all year long!

Pumpkin Cheesecake Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 7 hours 25 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Pumpkin Cheesecake, a delightful dessert perfect for fall gatherings or holiday feasts.

Ingredients

Scale

Graham Cracker Crust:

1 3/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup packed brown sugar
1 cup canned pumpkin puree
3 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

Topping:

Whipped cream for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Make the filling: Beat cream cheese, add sugar, then mix in pumpkin, eggs, sour cream, flour, spices, and vanilla. Pour over crust.
Bake: Bake until just set. Let cool in the oven, then refrigerate.
Serve: Chill and serve with whipped cream if desired.