Got a craving for something sweet and seasonal? This pumpkin cheesecake recipe is gonna change your fall dessert game! I’ve been making this for years and trust me, it’s the perfect combo of creamy cheesecake and warm pumpkin spice flavors. The texture is incredible – silky smooth with just the right amount of pumpkin flavor that’s not too overwhelming. Keep reading to discover my secret tips for making this the best pumpkin cheesecake you’ve ever tasted!
Why You’ll Love This Pumpkin Cheesecake Recipe
First time I made this pumpkin cheesecake was for Thanksgiving about 5 years ago. My mom always made the traditional pumpkin pie but I wanted to try something different. Everyone was skeptical until they took that first bite – then they were fighting over the last slice!
What’s great about this recipe is how forgiving it is. Even if you’ve never made a cheesecake before, you can totally pull this off. The graham cracker crust is buttery and perfect, while the filling has just the right balance of sweetness and spice. Plus, you can make it ahead of time which is awesome for holidays when you’re already super busy in the kitchen.
You can also customize it based on what you like – add more cinnamon if that’s your thing, or throw in some chocolate chips for a twist. It’s basically impossible to mess up!
Ingredients You’ll Need
For the Crust:
- 1 1/2 cups graham cracker crumbs – the finer you crush them, the better they’ll hold together
- 5 tbsp melted butter – salted or unsalted works, I usually use whatever’s in my fridge
- 1/3 cup granulated sugar – helps bind everything and adds a bit of sweetness
- 1 tsp pumpkin pie spice – optional but adds nice flavor to the crust
For the Filling:
- 3 (8oz) packages cream cheese – gotta be full-fat for best results, trust me on this one
- 1 cup granulated sugar – balances the tangy cream cheese perfectly
- 1 can (15oz) pumpkin puree – not pumpkin pie filling! big difference
- 3 large eggs – these help everything set up right
- 1/4 cup sour cream – secret ingredient for extra creaminess
- 1 tbsp vanilla extract – pure is best but imitation works too
- 2 tbsp all-purpose flour – helps prevent cracks
- 2 tsp pumpkin pie spice – or mix your own with cinnamon, nutmeg, ginger, and cloves
- 1/2 tsp salt – brings out all the flavors
If you’re gluten-free, swap graham crackers for gluten-free cookies and use cornstarch instead of flour. Lactose intolerant? Try dairy-free cream cheese alternatives – they work pretty well but the texture might be slightly different.
How to Make Pumpkin Cheesecake
Step 1: Prep the Crust
- Preheat your oven to 325°F (163°C) – don’t go hotter or you’ll risk cracking
- Mix graham cracker crumbs, melted butter, sugar and spice in a bowl till it looks like wet sand
- Press mixture into a 9-inch springform pan – use the bottom of a measuring cup to get it really packed down
- Bake for about 10 mins until it smells amazing and looks slightly darker
- Take it out and let it cool while you make the filling
Step 2: Make the Filling
- Beat cream cheese and sugar till super smooth – about 4 mins on medium speed, and make sure cream cheese is room temp first!
- Mix in pumpkin puree until completely combined
- Add eggs one at a time, mixing just until each disappears
- Stir in sour cream, vanilla, flour, spices and salt – don’t overmix or you’ll get air bubbles
- Pour the batter over your cooled crust
Step 3: Bake to Perfection
- Place pan on a baking sheet (catches leaks)
- Bake at 325°F for about 55-65 mins – center should still be slightly jiggly like Jell-O
- Turn off oven, crack door open, and leave cheesecake inside for an hour – prevents cracks from sudden temp changes
- Remove from oven, run a knife around the edges to loosen it
- Cool completely at room temp before chilling
Step 4: Chill and Serve
- Refrigerate at least 6 hours, preferably overnight
- Remove from springform pan
- Top with whipped cream and sprinkle with cinnamon or crushed pecans if you want
- Slice with a warm knife for clean cuts
Delicious Pumpkin Cheesecake Variations
- Gingersnap Crust – swap graham crackers for gingersnap cookies for extra spice kick
- Chocolate Swirl – melt 1 cup chocolate chips, swirl into batter before baking
- Caramel Drizzle – top with caramel sauce before serving for sweet-salty vibes
- Pecan Praline – make a quick pecan praline topping for amazing texture contrast
- Mini Pumpkin Cheesecakes – use a muffin tin with liners for individual servings, check out my Mini Cheesecake recipe for tips
- Pumpkin Cheesecake Bars – bake in a 9×13 pan for squares that are perfect for parties
Creamy Homemade Pumpkin Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring Cups
- Oven
- Baking sheet
- Rubber spatula
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tbsp melted butter
- 1/3 cup granulated sugar
- 1 tsp pumpkin pie spice optional
- For the Filling:
- 3 8oz packages full-fat cream cheese, room temp
- 1 cup granulated sugar
- 1 can 15oz pumpkin puree
- 3 large eggs
- 1/4 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Step 1: Make the Crust
- Preheat oven to 325°F (163°C).
- Combine graham crumbs, melted butter, sugar, and spice.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Cool while making the filling.
- Step 2: Make the Filling
- Beat cream cheese and sugar until smooth.
- Add pumpkin puree and mix.
- Add eggs one at a time, mixing gently.
- Stir in sour cream, vanilla, flour, spice, and salt.
- Pour filling into cooled crust.
- Step 3: Bake the Cheesecake
- Place pan on a baking sheet.
- Bake for 55–65 minutes until slightly jiggly in the center.
- Turn off oven, crack the door, and let sit for 1 hour.
- Cool at room temp, then chill for 6+ hours or overnight.
- Step 4: Serve
- Remove from pan.
- Top with whipped cream, cinnamon, or pecans.
- Slice with a warm knife for clean cuts.
Notes
Nutrition
FAQ: Your Pumpkin Cheesecake Questions Answered
What is the best way to make pumpkin cheesecake creamy?
The secret to super creamy pumpkin cheesecake is room temp ingredients and not overmixing! Make sure your cream cheese is completely soft before you start and beat it well with the sugar before adding anything else. Adding sour cream helps too. Also, don’t skip the water bath if you want extra insurance – place foil around your springform pan and set it in a larger pan with hot water halfway up the sides.
Can I use canned pumpkin for pumpkin cheesecake?
Absolutely! Actually, canned pumpkin is better than fresh for cheesecake because it’s consistent in moisture content. Just make sure you’re buying pure pumpkin puree and not pumpkin pie filling which already has sugar and spices added. If you only have pumpkin pie filling, reduce the sugar and spices in the recipe.
How long does pumpkin cheesecake need to chill before serving?
Minimum 6 hours in the fridge, but overnight is way better. The flavors need time to meld and the texture gets so much better. Trust me, I’ve tried to rush it before and it’s just not the same. If you’re in a hurry, you can pop it in the freezer for about 2 hours, but the texture won’t be quite as perfect.
What spices are typically used in a pumpkin cheesecake?
Traditional pumpkin pie spices work best: cinnamon, nutmeg, ginger, and cloves. You can use pre-mixed pumpkin pie spice or make your own blend. I usually go heavier on the cinnamon and lighter on the cloves. Some people add a tiny bit of cardamom too which gives an interesting twist. The spices are super important for that classic fall flavor!
Can I freeze pumpkin cheesecake for later?
Yes! Pumpkin cheesecake freezes amazingly well. After it’s completely chilled, remove from the springform pan, wrap tightly in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture stays almost perfect, which is great for making dessert ahead for holidays.
More Cheesecake Recipes You’ll Love
If you’re a cheesecake fan, definitely check out some of my other favorites:
- Cheesecake Brownies – perfect combo of fudgy and creamy
- Cherry Cheesecake – classic and always a hit
- And don’t forget those Mini Cheesecakes I mentioned earlier!
Final Thoughts on This Amazing Pumpkin Cheesecake Recipe
Every fall, this pumpkin cheesecake becomes my go-to dessert for family gatherings. My grandma used to make the best pumpkin pie, and I was nervous the first time I brought this instead. But now it’s become our new tradition.
The smell of this pumpkin cheesecake baking will make your whole house feel cozy and warm. There’s something about the combo of cream cheese and pumpkin that just works perfectly together. The best part is seeing people’s faces when they take that first bite – it’s always a winner.
Don’t be afraid to make this recipe your own! Some of my best versions happened when I was low on ingredients and had to get creative. Baking should be fun, not stressful.
So grab your mixer and give this pumpkin cheesecake recipe a try – you won’t regret it! And when you make it, snap a pic and tag me on social media. I love seeing your kitchen creations!
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