If you are searching for a dessert that truly captures the cozy flavors of fall, this Pumpkin Cheesecake Recipe is your new best friend. Creamy, spiced pumpkin filling swirled into a buttery graham cracker crust makes for a decadent treat that feels like a warm hug on a chilly day. It’s rich but balanced with the perfect blend of pumpkin pie spice and sweetness, making it an irresistible centerpiece for holiday gatherings or any time you crave a slice of autumn comfort. Trust me, once you try this Pumpkin Cheesecake Recipe, it will quickly become a treasured classic in your recipe box.
Ingredients You’ll Need
This Pumpkin Cheesecake Recipe calls for simple, everyday ingredients that come together to create something extraordinary. Each contributes to the rich texture, vibrant color, and deep flavor that make the cheesecake unforgettable.
- Graham cracker crumbs (2 cups): The foundation of your crust, offering a lightly sweet, crunchy base that contrasts beautifully with the creamy filling.
- Unsalted butter, melted (6 tablespoons): Binds the crumbs together and adds a silky richness to the crust.
- Granulated sugar (1/4 cup for crust, 1 cup for filling): Sweetens both the crust and the filling just right, balancing the pumpkin’s earthiness.
- Pumpkin pie spice (1 teaspoon for crust, 1 tablespoon for filling): The magic blend that infuses every bite with warm spiced notes of cinnamon, nutmeg, and clove.
- Cream cheese, softened (32 ounces): The creamy heart of this cheesecake, delivering smoothness and tanginess.
- Light brown sugar (1/4 cup): Adds a buttery, caramel-like depth to the custard.
- Large eggs (3): Provide structure and help the cheesecake set perfectly.
- Pure pumpkin puree (1 can, 15 ounces): The star ingredient bringing moisture, natural sweetness, and vibrant color.
- Heavy cream (1/3 cup): Enriches the filling for an irresistibly luscious texture.
- Pure vanilla extract (2 teaspoons): Enhances all the flavors, adding a delicate sweetness and aromatic warmth.
How to Make Pumpkin Cheesecake Recipe
Step 1: Prepare Your Pan and Crust
First things first — preheat your oven to 350 degrees Fahrenheit. Wrap your 9-inch springform pan tightly with heavy duty foil to avoid leaks during the water bath baking. For extra security, place the springform inside a 10-inch cake pan. Lightly spray the pan with nonstick spray to ensure the crust doesn’t stick. Next, combine your graham cracker crumbs, melted butter, granulated sugar, and a teaspoon of pumpkin pie spice in a bowl. Press this mixture firmly onto the bottom and an inch up the sides of your pan. Bake for about 7 to 8 minutes, then cool for 10 minutes. This crust will give you that perfect golden edge and a subtle spice hint underneath your cheesecake filling.
Step 2: Make the Filling
While the crust bakes, bring a large pot or kettle of water to a boil for the water bath. Then, in a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, beat together the softened cream cheese, granulated sugar, and light brown sugar until fluffy and smooth — this usually takes around 3 minutes. Slowly add the eggs one at a time, ensuring each is fully mixed before adding the next. Now stir in the pumpkin puree and heavy cream, mixing just until everything is combined. Finally, blend in the vanilla extract and a full tablespoon of pumpkin pie spice to infuse that signature warm aroma throughout the filling.
Step 3: Bake in a Water Bath
Pour your luscious filling into the prepared crust. Place the springform pan inside the larger cake pan, then set these both into a large roasting pan. Pour the boiling water carefully into the roasting pan until it reaches halfway up the sides of the cake pan. This steamy bath ensures your cheesecake bakes evenly with a creamy, crack-free surface. Bake for 60 minutes at 350 degrees. The edges should look set, while the center will gently jiggle when nudged — that’s perfect for creamy cheesecake. Once the time is up, turn off your oven, crack the door open slightly, and let your cheesecake rest inside for one full hour to finish cooking gently.
Step 4: Chill and Finish
After resting, carefully remove the cheesecake from its water bath and cool it completely on a wire rack. Once cooled, cover the pan and refrigerate the cheesecake for at least 6 hours — or ideally overnight — to let it set fully and develop its delicious flavors. When you’re ready to serve, you can top it off with whipped cream or drizzle some salted caramel sauce for a touch of indulgence. This step is optional but highly recommended for that extra wow factor!
How to Serve Pumpkin Cheesecake Recipe
Garnishes
Simple toppings can elevate this Pumpkin Cheesecake Recipe from great to jaw-droppingly beautiful. Freshly whipped cream adds a light, airy contrast to the dense richness of the cake. You might sprinkle a little extra pumpkin pie spice or cinnamon on top for a rustic touch. For a more decadent presentation, drizzle salted caramel sauce or a sprinkle of toasted pecans to add crunch and sweetness.
Side Dishes
Pairing this cheesecake with the right sides can enhance the overall experience. Fresh berries, such as raspberries or cranberries, bring brightness and tartness that cuts through the sweetness. A hot cup of spiced chai or freshly brewed coffee complements the pumpkin flavors perfectly, creating a cozy, comforting dessert moment to savor slowly.
Creative Ways to Present
If you want to impress guests, serve your pumpkin cheesecake in mini jars or cupcake liners for individual portions. You can also layer a slice with spiced whipped cream and crushed ginger snaps to create a decadent parfait. Using edible gold leaf or a dusting of powdered sugar shaped with a leaf stencil can add a festive, elegant flair for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cheesecake Recipe slices keep beautifully in the refrigerator for up to five days. To maintain freshness, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. This not only preserves the creamy texture but also allows the flavors to mature, making each bite even more delicious the next day.
Freezing
You can freeze this cheesecake for up to two months without losing any flavor or texture. Wrap the entire cheesecake or individual slices with plastic wrap, then cover with aluminum foil to prevent freezer burn. When you’re ready to enjoy it again, thaw in the refrigerator overnight for best results.
Reheating
Reheating cheesecake isn’t usually necessary, but if you prefer it slightly warmed, take it out of the refrigerator and let it sit at room temperature for about 30 minutes. For a gentle warm-up, microwave an individual slice in 10-second increments until it reaches your desired temperature. Avoid overheating as it can alter the creamy texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can throw off the balance of your Pumpkin Cheesecake Recipe.
How do I prevent cracks on the cheesecake surface?
Baking your cheesecake in a water bath helps regulate the heat and moisture, reducing cracks. Also, avoid overmixing and don’t overbake; the center should jiggle slightly when done.
Can I make this cheesecake gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies without any other changes.
Is it necessary to chill the cheesecake for 6 hours?
Chilling allows the cheesecake to firm up and flavors to meld, so while you could eat it sooner, the texture and taste are best after at least 6 hours or overnight.
Can I add other spices or flavors?
Yes! Feel free to experiment by adding a pinch of ginger, cloves, or even a splash of bourbon to add a new depth of flavor to this Pumpkin Cheesecake Recipe.
Final Thoughts
This Pumpkin Cheesecake Recipe is more than just a seasonal treat — it’s a celebration of cozy flavors that bring warmth to every bite. Whether it’s a family gathering or a quiet night in, this cheesecake promises to be a showstopper that everyone will love. Don’t hesitate to dive in and make it your own; once you do, your dessert game will never be the same.
Print
Pumpkin Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 8 minutes
- Total Time: 7 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy Pumpkin Cheesecake featuring a spiced graham cracker crust and a smooth pumpkin-infused cream cheese filling, baked gently in a water bath to achieve the perfect texture. This festive dessert is ideal for fall gatherings and holiday celebrations.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Filling
- 32 ounces cream cheese, softened (4 [8-ounce] packages)
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 can pure pumpkin puree (15 ounces)
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
Optional Toppings
- Whipped cream
- Salted caramel sauce
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Pan: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during the water bath. Alternatively, place the springform pan into a 10-inch round cake pan for extra leak protection, then lightly spray the springform pan with nonstick cooking spray.
- Make Crust: In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and 1 teaspoon pumpkin pie spice. Press the mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 7 to 8 minutes, then cool on a wire rack for approximately 10 minutes.
- Boil Water: Begin boiling water in a large pot or kettle to prepare for the water bath when baking the cheesecake.
- Prepare Filling: In a stand mixer fitted with a paddle attachment or using an electric mixer, beat softened cream cheese with granulated sugar and brown sugar until fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition. Incorporate pumpkin puree and heavy cream, mixing until fully combined, scraping down bowl sides as needed. Finally, add vanilla extract and 1 tablespoon pumpkin pie spice, mixing until well blended.
- Assemble Cheesecake: Pour the filling over the baked crust in the springform pan. Place the springform pan into the 10-inch cake pan and set both inside a large roasting pan. Pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
- Bake: Bake for 60 minutes. The edges should appear set, but the center will still have a slight jiggle. After baking, crack the oven door open, turn the oven off, and allow the cheesecake to rest in the oven for 1 hour.
- Cool and Chill: Carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Once cooled, cover and refrigerate for at least 6 hours or overnight before serving.
- Serve: Optionally, top with whipped cream and/or drizzle with salted caramel sauce for an extra indulgent touch.
Notes
- Wrapping the springform pan in foil or nesting it inside a larger pan prevents water from leaking into the cheesecake during the water bath.
- The water bath ensures gentle, even baking which prevents cracking and creates a smooth texture.
- Do not overbake; a slight jiggle in the center indicates perfect doneness.
- Chilling the cheesecake for at least 6 hours improves flavor and texture.
- Optional toppings like whipped cream or salted caramel enhance presentation and flavor.
