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A decadent slice of Pumpkin Cheesecake Recipe drizzled with caramel sauce and topped with whipped cream and cinnamon, presented on a white plate with the whole cheesecake blurred in the background on a wooden surface.

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.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
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.