Pumpkin Cheesecake

If you’re looking for the best Pumpkin Cheesecake recipe to make this fall, this one’s it. It’s rich, creamy, and full of cozy pumpkin spice. Basically pumpkin pie and cheesecake had a baby. It's always a favorite around the holidays—especially Thanksgiving!

I've never really been a huge pumpkin pie fan. It was something my dad always made every year for Thanksgiving and Christmas. For me, the pumpkin pie was really just a way to get whipped cream into my mouth, but this easy pumpkin cheesecake recipe has changed everything for me! It's like the creaminess of the whipped cream and the pumpkin are one! I don't think I’ll ever eat pumpkin pie again!

Ingredients Needed

This pumpkin cheesecake uses classic and easy-to-find ingredients. If you don't have any pumpkin spice on hand, you can easily make your own!

• Graham Crackers: Classic honey graham crackers make a buttery, crisp crust. Swap with gingersnaps, vanilla wafers, or Biscoff cookies for extra spice and flavor.
• Unsalted Butter: Binds the crust and adds rich flavor. If you only have salted butter, reduce the added salt in the filling slightly.
• Cream Cheese: Use full-fat cream cheese at room temperature for the smoothest, creamiest texture. Reduced-fat versions can make the cheesecake less rich.
• White Sugar & Brown Sugar: The mix of both adds sweetness and depth. You can use all white sugar in a pinch, but brown sugar brings a subtle molasses note that enhances the pumpkin.
• Sour Cream: Adds tang and a silky texture to the cheesecake. Plain Greek yogurt works well as a substitute.
• Heavy Cream: Makes the cheesecake extra rich and creamy. You can use half-and-half, but the texture will be slightly lighter.
• Eggs & Egg Yolks: Provide structure and richness. Be sure they’re at room temperature for a smooth, even batter.
• Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. Homemade pumpkin purée works too—just make sure it’s thick and not watery.
• Pumpkin Pie Spice: Brings all the warm fall flavors together. If you’re out, make your own with cinnamon, nutmeg, ginger, and a pinch of allspice or cloves.
• Ground Cloves: A little goes a long way! Feel free to skip it if your pumpkin pie spice is already clove-heavy.
• Vanilla Extract: Rounds out the flavor and adds warmth. Pure vanilla extract gives the best taste, but imitation works in a pinch.

Equipment Needed

9-inch Springform Pan - Essential for baking cheesecakes. The removable sides make it easy to release the cake without damaging the crust.

Food Processor - A food processor quickly crushes graham crackers, but a rolling pin and zip-top bag work just as well.

Stand Mixer - Beating the cream cheese until smooth is key for a creamy texture. A stand mixer with a paddle attachment makes this step easier, but a hand mixer works too.

Tips and Tricks for Success

• Use room-temperature ingredients: Softened cream cheese, eggs, and dairy blend smoothly for a creamy, lump-free filling.
• Don’t overmix the batter: Mix on low speed just until everything is combined. Overmixing can add air bubbles that cause cracks.
• Use a water bath (or insulated pan method): Moist heat helps prevent cracks. If you don’t want to use a traditional water bath, place your cheesecake pan inside a larger cake pan for insulation.
• Don’t open the oven door: Resist the urge to peek! Sudden temperature changes can cause the cheesecake to collapse or crack.
• Check for doneness: The center should still jiggle slightly when you gently shake the pan, and it will finish setting as it cools.
• Chill thoroughly: Refrigerate for at least 6 hours, or overnight, before serving for the creamiest texture and clean slices.
• Warm the pan before releasing: Run a knife around the edge or briefly warm the sides with a kitchen torch to release it cleanly from the springform pan.
• For neat slices: Use a sharp knife dipped in hot water and wiped clean between cuts.
• Add a topping: Try whipped cream, caramel drizzle, or crushed gingersnap cookies for a pretty, fall touch.

How to Make Pumpkin Cheesecake

Making the Graham Cracker Crust

1. Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
2. Blend the graham crackers in a food processor or roll them in a large zip-top bag with a rolling pin until they're finely crushed.
3. Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together. 
4. Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
5. Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
6. Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. 
7. Place the 9” cheesecake pan into a 10” cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect. 

Making the Cheesecake Filling

1. Lower the oven to 325ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
2. Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
3. Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
4. Add in the room temperature sour cream and heavy cream while mixing on low.
5. Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next. 
6. Next, add the salt, pumpkin pie spice, ground cloves, and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
7. Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the Cheesecake

1. Bake the cheesecake at 325ºF for about 80 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.
2. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
3. Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn’t condensate and drip moisture onto the top of the cheesecake.
4. Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.
5. Top with some homemade whipped cream and a light dusting of pumpkin spice!

Frequently Asked Questions

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