Pumpkin Cheesecake Recipe

Cheesecake holds a special place in my heart, but the pumpkin version is a fall-time favorite that takes the spotlight every year.

I remember serving this pumpkin cheesecake at my first autumn dinner party it was an instant hit, with guests marveling at the creamy, spiced flavor profile.

Why This Recipe Stands Out

What makes this pumpkin cheesecake special? It’s the perfect balance of sweet and savory, creamy and spiced.

Featuring real pumpkin purée, warm spices, and a buttery graham cracker crust, this cheesecake is everything you love about pumpkin pie and cheesecake rolled into one elegant dessert.

Cheesecake Around the World

While American cheesecakes are often creamy and rich, in Japan, they are airy and light. Italians use ricotta for a more textured feel.

The addition of pumpkin to a cheesecake base is a uniquely American twist, celebrating the flavors of the harvest season.

A Slice of History

Cheesecake dates back to ancient Greece, where it was offered to athletes during the first Olympic games.

Over the centuries, cheesecake evolved, crossing cultures and continents to become the decadent dessert we know today.

This pumpkin version carries forward that legacy with a festive, modern twist.

Ingredients You’ll Need

For the Crust:

1 ½ cups graham cracker crumbs or ginger snap crumbs
3 tbsp melted unsalted butter
2 tbsp granulated sugar

For the Filling:

24 oz (680 g) cream cheese, softened
1 cup granulated sugar
1 cup pumpkin purée (not pumpkin pie filling)
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup sour cream

Optional Topping:

Whipped cream
Candied pecans
Caramel drizzle

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How to Make Pumpkin Cheesecake

Step 1: Preheat Your Oven

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Prepare the Crust

In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.

Step 3: Make the Filling

In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and fluffy.

Gradually add sugar and mix until fully incorporated.

Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Add pumpkin purée, vanilla extract, cinnamon, nutmeg, and cloves. Mix until smooth and evenly combined. Fold in the sour cream to enhance the creamy texture.

Step 4: Assemble and Bake

Pour the pumpkin filling over the cooled crust and smooth the top with a spatula. To prevent cracking, use a water bath. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set, but the center jiggles slightly when gently shaken.

Step 5: Cool and Chill

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent rapid temperature changes. Remove from the oven and cool to room temperature before refrigerating for at least 4 hours or overnight.

Step 6: Add the Topping and Serve

Before serving, top the cheesecake with whipped cream, candied pecans, or a drizzle of caramel for extra flavor and a touch of elegance.

DOWNLOAD FREE RECIPE CARD

Can I use homemade pumpkin purée?

Absolutely! Homemade pumpkin purée works wonderfully, but make sure it’s well-drained to remove excess moisture.

How do I prevent my cheesecake from cracking?

Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven.

Can I freeze pumpkin cheesecake?

Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.

What can I substitute for sour cream?

You can use plain Greek yogurt as a substitute, but the texture and flavor may be slightly different.

Tips for Best Cheesecake

Room Temperature Ingredients: Allow cream cheese, eggs, and sour cream to come to room temperature before mixing for a smoother batter.
Don’t Overmix: Overmixing incorporates air, which can cause the cheesecake to rise and fall, leading to cracks.
Water Bath is Key: It creates steam that keeps the cheesecake moist and prevents cracking.
Use Fresh Spices: Freshly ground cinnamon, nutmeg, and cloves will enhance the flavor of the cheesecake.
Chill Overnight: Patience pays off! Chilling overnight ensures the cheesecake is fully set and flavors have melded together.

Storage Options

Short-Term Storage:

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Long-Term Storage:

Freeze individual slices wrapped in plastic wrap and aluminum foil. Store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.

Happy baking!

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