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Pumpkin Cheesecake

Pumpkin Cheesecake

The Crispy Chef
A creamy fall dessert that combines the richness of New York–style cheesecake with the spiced charm of pumpkin pie. Perfectly balanced in texture and flavor, it’s the ultimate autumn indulgence.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • roasting pan (for water bath)
  • Whisk
  • Knife

Ingredients
  

  • 1 ½ cups graham cracker crumbs (or gluten-free alternative)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup light brown sugar
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour (optional)
  • 1 cup sour cream (optional topping)
  • 2 tablespoons sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)

Instructions
 

  • Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
    Press into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Let cool.
  • In a large mixing bowl, beat softened cream cheese until smooth. Add brown sugar and beat until fluffy.
    Mix in pumpkin purée, eggs, vanilla, cinnamon, nutmeg, cloves, salt, and flour (if using). Avoid overmixing.
  • Pour filling into crust. Place springform pan in a large roasting pan and add hot water halfway up sides for a water bath.
    Bake 55–65 minutes until center is mostly set. Turn off oven, crack the door, and let rest inside 1 hour.
  • Whisk sour cream, sugar, and vanilla. Gently spread over warm cheesecake. Return to oven (off) for 10 minutes to set topping.
  • Cool cheesecake completely at room temp. Then cover and refrigerate at least 6 hours or overnight.
  • Run knife around pan edge and release springform. Slice with a sharp knife, cleaning between cuts. Serve chilled with whipped cream or caramel.

Notes

For best results, use room-temperature ingredients and don’t overmix. A water bath helps avoid cracks. Chill overnight for ideal texture. Try it with a gingersnap crust, maple syrup, or a pecan praline topping.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 7gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 115mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 5500IUVitamin C: 1mgCalcium: 110mgIron: 1.2mg
Keyword Fall Baking, Pumpkin cheesecake, spiced cheesecake, Thanksgiving dessert
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