The Best Pumpkin Cheesecake Recipe

Welcome to the ultimate Pumpkin Cheesecake Recipe that will make your autumn celebrations truly unforgettable! This dessert boasts an incredibly creamy, spiced pumpkin filling nestled in a buttery graham cracker crust. It’s perfect for fall gatherings and holiday feasts, delivering classic flavors everyone adores. Best of all, this recipe is easy to prepare and promises a crack-free finish every time.

Why You’ll Love This Pumpkin Cheesecake Recipe

You will adore this delightful Pumpkin Cheesecake Recipe for so many reasons! It’s designed for simplicity and delicious results.

• This recipe is super easy to make, eliminating the need for a tricky water bath.
• You’ll achieve guaranteed crack-free results, making your cheesecake picture-perfect.
• Each bite offers a rich, velvety smooth filling that melts in your mouth.
• Enjoy classic fall flavors, perfectly spiced to warm your soul.
• It’s a fantastic make-ahead dessert, perfect for busy schedules.

Ingredients

Gathering the right ingredients is the first step to creating this heavenly Pumpkin Cheesecake Recipe. Each component plays a vital role in achieving that perfect texture and flavor.

For the Crust

• 1 1/2 cups graham cracker crumbs, from about 13 whole graham crackers
• 6 Tbsp unsalted butter, melted
• 1 Tbsp granulated sugar
• 1/2 tsp cinnamon

For the Filling

• 24 oz full-fat cream cheese, room temperature
• 1 1/2 cups packed light brown sugar
• 15 oz pumpkin puree (pure, not pie filling), Libby’s brand, or well-drained homemade puree
• 4 large eggs, room temperature
• 1/4 cup sour cream
• 2 Tbsp all-purpose flour
• 2 1/2 tsp pumpkin pie spice, plus more to dust
• 1/4 tsp salt
• 1 Tbsp real vanilla extract

For Serving (Optional)

• Caramel sauce
• Whipped Cream

Notes & Substitutions

Achieving a smooth, creamy cheesecake starts with proper ingredient preparation. According to Sally’s Baking Addiction, using room temperature ingredients helps them combine smoothly and ensures your recipe lives up to its potential. Always ensure your cream cheese, eggs, and sour cream are at room temperature before you begin mixing. This helps everything combine smoothly without lumps. For the crust, feel free to get creative! You can substitute graham crackers with gingersnaps, Nilla Wafers, or Biscoff cookies for different flavor profiles. When selecting pumpkin puree, we highly recommend Libby’s brand for its consistent thickness and quality. If you don’t have sour cream, plain Greek yogurt makes an excellent substitute for a similar tangy richness. For a gluten-free option, you can swap the all-purpose flour with 1 tablespoon of cornstarch.

Equipment

Having the right tools makes baking this fantastic Pumpkin Cheesecake Recipe a breeze. You likely have most of these items already in your kitchen.

• 9-inch springform pan (with 3-inch tall walls)
• Food processor (for making fine crumbs)
• Stand mixer with paddle attachment (or a hand mixer)
• Large mixing bowls
• Whisk
• Rubber spatula
• Loaf pan (for oven steam)
• Wire cooling rack

Instructions

Follow these clear, step-by-step instructions to create your perfect Pumpkin Cheesecake Recipe. Precision helps ensure a creamy, crack-free dessert.

Prepare the Crust

Preheat your oven to 350°F (175°C). Pulse graham crackers in a food processor until they form fine crumbs. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Transfer this mixture into a 9-inch springform pan with 3-inch tall walls. Use a large spoon to press the crumbs firmly into the bottom of the pan, extending about 1/2 inch up the sides. Place the springform pan on a foil-lined sheet pan to catch any potential drippings. Bake the crust at 350°F for 8 minutes, then remove it from the oven and cool completely to room temperature on a wire rack.

Make the Pumpkin Cheesecake Filling

Reduce your oven temperature to 325°F (160°C). In the bowl of your stand mixer fitted with the paddle attachment, beat the softened cream cheese and packed light brown sugar on medium speed. Continue mixing for about 5 minutes until the mixture is light, fluffy, and completely without lumps. Remember to scrape down the sides of the bowl once to ensure all ingredients are well incorporated. In a separate large bowl, use a whisk to stir together the pumpkin puree, large eggs, sour cream, all-purpose flour, pumpkin pie spice, salt, and vanilla extract. Mix until all these ingredients are well combined. Slowly add this pumpkin mixture to the cream cheese filling in the stand mixer. Continue mixing on low speed only until just combined, scraping down the bowl as needed. Avoid overmixing to prevent air bubbles.

Bake the Cheesecake

Pour the prepared pumpkin cheesecake filling into the pre-baked and cooled crust in the springform pan. Gently tap the pan on the counter about 15 times to release any trapped air bubbles. Place a loaf pan, half-filled with hot water, on the bottom rack of your oven. This steam helps prevent cracks. Place your cheesecake on the center rack and bake at 325°F for 50-60 minutes. The cheesecake is ready when the edges are set but the center 3 inches still have a slight wobble when you gently jolt the pan. Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the oven for 30 minutes. This gradual cooling is crucial for preventing cracks.

Chill & Serve

Once the cheesecake is out of the oven, immediately run a thin knife around the edges of the pan. This helps to release tension and further prevents cracking as it cools. Cool the cheesecake completely on a wire rack until it reaches room temperature, which usually takes about 2 hours. Once cooled, wrap the springform pan tightly in plastic wrap and refrigerate for at least 4 hours, or ideally, overnight. Chilling completely makes slicing much easier and improves the texture. To serve, carefully remove the chilled cheesecake from the springform pan. Slice it into desired portions and add your favorite toppings, such as a drizzle of caramel sauce or a dollop of whipped cream. This delightful pumpkin cheesecake recipe is now ready to enjoy!

Pro Tips & Troubleshooting

Achieving the perfect Pumpkin Cheesecake Recipe is easier with a few expert tricks. These tips address common cheesecake challenges, ensuring your dessert is always a success.

• Preventing Cracks: Avoid overmixing the filling ingredients, which incorporates too much air. Always use a water pan (like a loaf pan) in the oven to create steam. Do not open the oven door prematurely during baking. Never overbake your cheesecake; it should still wobble slightly in the center. Loosen the edges with a knife immediately after removing it from the oven.
• Best Pumpkin Puree: Opt for a dense, unwatery brand like Libby’s. Excess moisture can affect the texture.
• Enhanced Toppings: Elevate your serving with a rum-infused whipped cream for an extra layer of flavor.
• Fixing a Soft-Set Cheesecake: If your cheesecake is still too soft after chilling, it may have been underbaked. Next time, consider a slightly longer, slower bake time.

Serving, Storage & Variations

This versatile Pumpkin Cheesecake Recipe offers many possibilities, from delightful serving suggestions to convenient storage and creative variations.

Serving Suggestions

• Drizzle each slice generously with homemade caramel sauce for an extra touch of sweetness.
• Top with a dollop of freshly whipped cream and a sprinkle of pumpkin pie spice.
• Garnish with candied pecans or a rich chocolate ganache for added texture and flavor.

Storage Instructions

• Refrigerate any leftover cheesecake tightly covered with plastic wrap for up to 5 days.
• Freeze individual slices or the whole cake, well-wrapped in plastic wrap and then foil, for up to 3 months.
• Thaw frozen cheesecake overnight in the refrigerator for the best texture and flavor.

Variations

• Crust: Experiment with different cookie crumbs like ginger snaps, chocolate wafers, or even shortbread for unique crust flavors.
• Spice Level: Adjust the amount of pumpkin pie spice to suit your personal preference for a milder or bolder flavor.
• Mini Cheesecakes: For individual servings, bake the filling in muffin tins lined with paper liners. Adjust the bake time to about 20-25 minutes.

Nutrition

Understanding the nutritional breakdown for this Pumpkin Cheesecake Recipe can help you enjoy it responsibly. Remember, these values are estimates and can vary based on specific ingredients and portion sizes.

Disclaimer: Nutritional information is an estimate and may vary depending on ingredients and portion sizes.

The Best Pumpkin Cheesecake Recipe

This delightful pumpkin cheesecake features a cinnamon graham cracker crust and a rich, spiced pumpkin cream cheese filling. It’s baked to perfection and then slowly cooled and chilled for an irresistibly smooth and creamy dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 ½ cups graham cracker crumbs from about 13 whole graham crackers
• 6 Tbsp unsalted butter melted
• 1 Tbsp granulated sugar
• ½ tsp cinnamon

Pumpkin Cheesecake

• 24 oz cream cheese room temperature
• 1 ½ cups packed light brown sugar
• 15 oz pumpkin puree Libby’s brand, or well drained homemade puree
• 4 large eggs
• ¼ cup sour cream
• 2 Tbsp all-purpose flour
• 2 ½ tsp pumpkin pie spice plus more to dust
• ¼ tsp salt
• 1 Tbsp real vanilla extract

For Serving

• Caramel sauce
• Whipped Cream

Equipment

• Food processor
• Medium bowl
• 9-inch springform pan
• Large spoon
• Foil-lined sheet pan
• Mixer with paddle attachment
• Whisk
• Loaf pan
• Wooden spoon
• Knife
• Rack
• Plastic wrap

Method

 

Make the Crust

1. Preheat oven to 350˚F, then pulse graham crackers in a food processor until fine crumbs form.
2. Combine crust ingredients in a bowl, press into a 9-inch springform pan with 1/2″ high sides, and bake for 8 minutes before cooling to room temperature.

Make the Pumpkin Cheesecake

1. Preheat oven to 325°F. In a mixer, beat softened cream cheese and brown sugar on medium speed for 5 minutes until light and fluffy, scraping the bowl as needed.
2. In a separate bowl, whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined; then add this mixture to the cream cheese filling and mix on low speed until just combined.
3. Pour the filling into the cooled crust, tap the pan 15 times to release air bubbles, and bake with a loaf pan of hot water for 50-60 minutes until the edges are set with a slight center wobble; turn off the oven and prop the door open for 30 minutes for a slow cool.
4. Run a knife around the edges of the pan, cool on a rack for about 2 hours until room temperature, then wrap and refrigerate for at least 4 hours or overnight before serving with desired toppings.

Notes

For best results and to prevent cracks, ensure cream cheese is at room temperature and use a water bath during baking. Slow cooling in the oven and proper refrigeration are crucial for the cheesecake’s texture and setting.

Frequently Asked Questions (FAQ)

Got questions about this amazing Pumpkin Cheesecake Recipe? We have answers to help you bake with confidence!

• Can I use canned pumpkin pie filling? No, always use pure pumpkin puree. Pie filling contains added spices and sugar, which will alter the flavor and consistency of your cheesecake.
• Why did my cheesecake crack? Cracks often happen from overmixing, overbaking, or cooling too quickly. Follow our pro tips for crack prevention, especially the slow cooling method.
• What if my cheesecake is still soft in the middle? If it’s too soft after adequate chilling, it might be underbaked. You can try a slightly longer, slower bake next time.
• Can I bake this in a regular pie pan? A springform pan is highly recommended for easy removal. A pie pan will make serving slices much more challenging.
• Can I make this gluten-free? Yes, use gluten-free graham crackers for the crust and substitute the all-purpose flour in the filling with 1 tablespoon of cornstarch.

Conclusion

There’s nothing quite like the warmth and comfort of a homemade Pumpkin Cheesecake Recipe during the fall season. This recipe delivers a truly exceptional dessert with its irresistibly creamy texture and rich, spiced pumpkin flavor. We encourage you to bake this fall staple for your next gathering. It’s absolutely perfect for Thanksgiving, holiday celebrations, or simply treating yourself to a delightful seasonal dessert.