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Who doesn’t love a decadent, spiced pumpkin cheesecake recipe?
A rich pumpkin infused cheesecake is nestled in an easy graham cracker crust and baked until set (no waterbathneeded).
This recipe has just a few easy steps and can be made ahead and refrigerated or frozen. Top with whipped cream or a drizzle of caramel sauce.
Contents
Homemade Pumpkin Cheesecake
Pumpkin makes all fall recipes taste cozy from chili to overnight french toast or even pudding cake! This rich cheesecake is packed with pumpkin flavor.
- It’s so easy to make this pumpkin cheesecake recipe.
- No water bath is needed, and everything mixes up together in one bowl. Cleanup is a breeze!
- Why buy expensive pumpkin cheesecake, when it’s so simple (and less expensive) to make cheesecake at home?
- This is the perfect freezer recipe, to help get a jump on holiday baking tasks.
Ingredients in Pumpkin Cheesecake
Cheesecake Batter – For the best flavor and texture, use full-fat cream cheese and sour cream.
Canned sweet potatoes can be substituted for pumpkin, but they are much sweeter, so hold back on some of the sugar and adjust to taste.
Pumpkin Spice – Nothing signals the holidays better than the festive fragrance of pumpkin pie spice. It has cinnamon, ginger, nutmeg, and cloves.
Crust – A graham cracker crust is a cheesecake classic, but crushed vanilla, chocolate, and ginger snap crumbs can be substituted. Pulse cookies in a food processor to make your own crumbs.
Mix-Ins & Toppings – Swirl some chopped pecans or walnuts into the batter for some crunch. Top with whipped cream and a sprinkle of nutmeg for the perfect Thanksgiving dessert.
How to Make Pumpkin Cheesecake
Low and slow baking, (and patience!) are critical to perfect pumpkin cheesecake every time!
- Beat softened cream cheese and sugar with a mixer per the recipe below. Then, one by one add the remaining ingredients to the mixture.
- Pour the pumpkin cheesecake filling into a graham crust and bake in a low (275°F) oven.
- Turn off the heat and leave it in the oven for one hour. Remove, cool, and refrigerate.
How to Tell If Cheesecake is Done
To tell if cheesecake is done baking, gently jiggle the pan. The outer edges should be set while the very center should be just slightly jiggly.
Cheesecake Tips & Tricks
- Bring all ingredients to room temperature before mixing. Don’t overmix the batter.
- For a crisp crust, pre-bake the crust before adding the filling. For a soft crust, skip this step.
- Don’t rush the process! Baked low and slow and cool slowly too. This will ensure it doesn’t crack.
- Let it sit in the oven for an hour after turning off the heat (you can prop the oven door open slightly with a wooden spoon). A slow cool keeps it from cracking.
- Cool on a wire rack on the counter before refrigerating.
- To cut cheesecake dip a knife in hot water and wipe the blade between each slice.
- Cover tightly and store whole, or wrap slices separately for freezing.
- Cheesecake will keep up to 6 days in the refrigerator, or up to 3 months in the freezer. Thaw in the refrigerator overnight before serving.
More Fall Desserts
Did your family love this Pumpkin Cheesecake? Be sure to leave a rating and a comment below!
Pumpkin Cheesecake
This Pumpkin Cheesecake is rich, creamy, and loaded with pumpkin spice flavor!
Crust
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Preheat the oven to 350°F and line a 9″ Springform pan with parchment paper. Wrap a large piece of tin foil around the bottom and part way up the sides of the pan.
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In a medium bowl, stir together graham crumbs and melted butter. Press into the prepared pan and about 1 inch up the sides. Bake for 10 minutes or until no longer moist.*
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Remove crust from the oven and reduce the oven heat to 275°F.
Filling
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Meanwhile, in a large bowl, beat cream cheese until smooth.
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Add sugar and beat until combined.
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Add pumpkin and beat until combined, scraping down the sides of the bowl as necessary.
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Add sour cream, eggs, vanilla, and pumpkin pie spice and beat on low until combined, scraping the sides of the bowl as necessary. Don’t incorporate too much air into the cheesecake.
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Pour into prepared crust and smooth the top.
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Bake at 275°F for 1 hour 15 minutes to 1 hour 30 minutes, or until the outer 2 inches are set but the center is still slightly jiggly (you will be able to see when you look at it – the center will be slightly glossy except for the outer two inches).
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Turn off the oven and let cheesecake sit in the warm oven for 1 hour.
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Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge overnight or at least 8 hours, then remove from the pan and serve with whipped cream.
- Bring all ingredients to room temperature before mixing. Don’t overmix the batter.
- For a crisp crust, pre-bake the crust before adding the filling. For a soft crust, skip this step.
- Don’t rush the process! Baked low and slow and cool slowly too. This will ensure it doesn’t crack.
- Let it sit in the oven for an hour after turning off the heat (you can prop the oven door open slightly with a wooden spoon). A slow cool keeps it from cracking.
- Cool on a wire rack on the counter before refrigerating.
- To cut cheesecake dip a knife in hot water and wipe the blade between each slice.
This cheesecake will last up to 5-6 days in the refrigerator, covered tightly.
You can also freeze whole or in slices, in an airtight container, or wrapped in plastic wrap. Freeze up to 3 months and let thaw at room temperature or overnight in the refrigerator before serving.
Calories: 498 | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 129mg | Sodium: 390mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5883IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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