Fall in Love with this Dreamy Pumpkin Cheesecake Recipe

Creamy pumpkin cheesecake brings autumn’s warmest comfort right to your dessert plate.

Spices dance through each silky layer, creating magic beyond ordinary treats.

Rich cream cheese blends perfectly with smooth pumpkin puree for an irresistible experience.

Seasonal ingredients weave nostalgic memories into every delectable bite.

Delicate graham cracker crust provides a satisfying crunch against velvety filling.

Warm cinnamon and nutmeg whisper stories of cozy evenings and family gatherings.

Baking this dessert will make you the star of any seasonal celebration.

One slice promises to transport you straight into fall’s delightful embrace.

Expert Tips for Pumpkin Cheesecake

• Crush graham crackers finely to create a perfectly compact, crispy crust that holds together beautifully.
• Room temperature ingredients ensure smooth, lump-free cheesecake batter and even mixing of cream cheese and eggs.
• Prevent cracks by avoiding overmixing and baking in a water bath to maintain consistent oven moisture and gentle heat.
• Refrigerate cheesecake overnight for deeper flavor development and firmer texture that slices cleanly and beautifully.
• Test doneness by gently shaking the pan – center should have a slight wobble, indicating a creamy, perfectly baked cheesecake.

Variations to Try With Pumpkin Cheesecake

• Gluten-Free Pumpkin Cheesecake: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• No-Bake Pumpkin Cheesecake: Skip the baking process by using gelatin or condensed milk to set the cheesecake in the refrigerator, creating a lighter, cooler dessert.
• Vegan Pumpkin Cheesecake: Substitute cream cheese with cashew-based cheese, use coconut cream instead of heavy cream, and replace eggs with silken tofu or a vegan egg replacer.

Serving Ideas for Pumpkin Cheesecake

• Harvest Gathering Delight: Serve this pumpkin cheesecake as the centerpiece of a cozy autumn dinner party, surrounded by seasonal decorations like mini pumpkins and fall leaves.
• Friendsgiving Showstopper: Bring this creamy dessert to a potluck gathering, garnishing with candied pecans and a drizzle of caramel sauce for extra wow factor.
• Afternoon Tea Elegance: Slice into small, delicate portions and pair with spiced chai tea, creating a sophisticated dessert experience that feels like a luxurious treat.
• Weekend Brunch Star: Offer individual mini cheesecakes as part of a brunch spread, topped with a sprinkle of cinnamon and a dollop of fresh whipped cream for a decadent morning indulgence.

How to Store Pumpkin Cheesecake

• Store leftovers in an airtight container inside the refrigerator for up to 5 days.
• Wrap individual slices tightly with plastic wrap or aluminum foil to prevent moisture loss and freezer burn.
• Freeze whole cheesecake or slices for up to 2 months in a freezer-safe container or sealed freezer bag.
• Thaw frozen cheesecake overnight in the refrigerator before serving for best texture and flavor.

FAQs

• How do I prevent cracks in my cheesecake?

Beat cream cheese at room temperature and avoid overmixing. Bake in a water bath and let it cool gradually to prevent sudden temperature changes that cause cracking.

• Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better when made 1-2 days in advance. The flavors meld together, and it allows proper chilling and setting in the refrigerator.

• What if I don't have pumpkin pie spice?

Create your own by mixing 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This blend works perfectly as a substitute.

Why Pumpkin Cheesecake Is a Fall Favorite

• Craft a Crowd-Pleasing Dessert: This pumpkin cheesecake transforms an ordinary gathering into a memorable celebration with its rich, creamy texture and warm seasonal flavors that everyone will adore.
• Minimal Prep, Maximum Flavor: With straightforward ingredients and simple mixing steps, even novice bakers can create a stunning dessert that looks and tastes like it came from a professional bakery.
• Perfect Seasonal Showstopper: Capture the essence of autumn with this decadent cheesecake that blends classic pumpkin pie warmth with the luxurious smoothness of cream cheese, making it ideal for holiday gatherings and family dinners.
• No-Stress Baking Experience: The recipe requires basic kitchen tools and follows an uncomplicated process, allowing home cooks to confidently create a dessert that feels special without complicated techniques.

Ingredients for Pumpkin Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the crust mixture.
• Cinnamon: Brings a warm and aromatic flavor to the crust.
• Butter: Helps bind the crust ingredients and creates a rich, golden texture.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and tangy base.
• Sugar: Provides sweetness to balance the cream cheese.
• Pumpkin Puree: Adds a smooth, rich pumpkin flavor and beautiful orange color.
• Brown Sugar: Contributes a deep, caramel-like sweetness to the filling.
• Vanilla: Enhances the overall flavor profile with its warm and sweet notes.
• Pumpkin Pie Spice: Delivers a classic autumn blend of warm spices.

• Eggs: Act as a binding agent and help create a smooth, custard-like texture.
• Heavy Cream: Adds richness and helps create a silky, creamy consistency.
• Whipped Cream: An optional topping that provides a light and airy finish.

How to Bake Pumpkin Cheesecake

Step 1: Prepare the Oven

Set the oven to 325°F (160°C). Grab a springform pan and coat it with cooking spray or line with parchment paper for easy removal.

Step 2: Create the Crunchy Crust

• Graham cracker crumbs
• Sugar
• Cinnamon
• Melted butter

Press the mixture firmly into the bottom of the pan, creating an even layer that will serve as the cheesecake’s foundation.

Step 3: Bake the Crust

Slide the pan into the preheated oven and bake the crust for 10 minutes.

Remove and let it cool completely while preparing the filling.

Step 4: Whip Up the Creamy Filling

In a large mixing bowl, beat cream cheese and sugar until silky smooth.

• Pumpkin puree
• Brown sugar
• Vanilla extract
• Pumpkin pie spice

Blend until all ingredients are perfectly incorporated.

Step 5: Incorporate the Eggs

Add eggs one at a time, mixing thoroughly after each addition.

Gently stir in heavy cream to create a luxuriously smooth batter.

Step 6: Bake the Cheesecake

Pour the filling over the cooled crust.

Bake for 50-60 minutes until the center is set but still has a gentle wobble when nudged.

Step 7: Cool and Chill

Allow the cheesecake to cool completely at room temperature.

Refrigerate for a minimum of 4 hours or overnight to achieve the perfect texture.

Step 8: Serve and Enjoy

Slice and serve chilled.

Top with a dollop of whipped cream for an extra touch of indulgence if desired.

Classic Pumpkin Cheesecake Recipe

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4.7 from 19 reviews

• Total Time: 2 hours 10 minutes
• Yield: 8 1x

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Description

Creamy pumpkin cheesecake brings autumn’s warmth to dessert tables with rich seasonal spices. Smooth cream cheese and pumpkin puree combine to create a luxurious treat you’ll savor to the last delightful bite.

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Ingredients

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Pumpkin Cheesecake Ingredients:

Main Ingredients:

• 2 cups graham cracker crumbs
• 16 ounces (454 grams) cream cheese, softened
• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup heavy cream

Sweeteners:

• 1 cup granulated sugar
• 1/2 cup brown sugar

Spices and Flavoring:

• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted

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Instructions

1. Preheat oven to 325°F (160°C) and prepare a springform pan by lightly coating with cooking spray or lining with parchment paper.
2. Combine graham cracker crumbs with sugar, cinnamon, and melted butter, then firmly press the mixture into the bottom of the pan to create a uniform crust.
3. Bake the crust for 10 minutes until golden, then remove and allow to cool completely at room temperature.
4. Using an electric mixer, whip cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
5. Incorporate pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice into the cream cheese mixture, blending until fully integrated.
6. Gently add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
7. Fold in heavy cream and mix until the batter is uniform and velvety.
8. Pour the prepared batter over the cooled crust, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until the center is set but retains a slight wobble when gently shaken.
10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking.
11. Remove from oven and let cool completely at room temperature for approximately 2 hours.
12. Refrigerate for a minimum of 4 hours or overnight to allow the cheesecake to set and develop its flavor.
13. Before serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon if desired.

Notes

• Always bring cream cheese to room temperature before mixing to ensure a smooth, lump-free batter that blends perfectly.
• Gently tap the pan on the counter after pouring the batter to release any air bubbles, preventing cracks in the final cheesecake.
• For a gluten-free version, swap graham cracker crumbs with crushed gluten-free cookies or almond flour to maintain the crust’s texture.
• Prevent over-baking by using a water bath method, which creates a moist environment and helps the cheesecake cook evenly without cracking.

• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350 kcal
• Sugar: 28 g
• Sodium: 250 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg