Pumpkin Cheesecake Recipe
If pumpkin pie and cheesecake had a love child, this would be it—the pumpkin cheesecake recipe that’s creamy, spiced, and perfect for fall gatherings. With its buttery graham cracker crust, silky pumpkin filling, and endless topping options, it’s guaranteed to impress.
Ingredients
- For the Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs about 14 sheets, finely crushed
- ¼ cup granulated sugar
- ½ cup 1 stick melted butter
- For the Pumpkin Cheesecake Filling
- 3 8-oz packages cream cheese, softened to room temperature
- 1 cup packed brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- For Topping optional but delicious
- Whipped cream
- Caramel sauce
- Candied pecans
Instructions
- Prepare the Crust (10 minutes)
- Preheat oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until crumbs resemble wet sand.
- Press mixture firmly into the bottom of a 9-inch springform pan, spreading evenly. Use a flat-bottomed glass to pack tightly.
- Bake crust for 10 minutes, then set aside to cool while you prepare filling.
- Make the Filling (15 minutes)
- In a large mixing bowl, beat cream cheese with a hand mixer until smooth and fluffy (about 2–3 minutes).
- Add brown sugar and beat until well blended.
- Mix in pumpkin puree, sour cream, and vanilla extract.
- Add eggs one at a time, beating on low after each addition until just combined. Don’t overmix.
- Sift in flour, pumpkin pie spice, cinnamon, and salt. Stir gently until smooth.
- Assemble the Cheesecake (5 minutes)
- Pour pumpkin filling over cooled crust. Smooth top with a spatula.
- Wrap bottom of the springform pan in aluminum foil to prevent leaks.
- Place pan in a large roasting pan and pour in hot water until halfway up the sides (classic water bath).
- Bake the Cheesecake (60–70 minutes)
- Bake at 325°F until edges are set but the center still jiggles slightly.
- Resist the urge to open the oven—sudden changes cause cracks.
- Turn off the oven and crack the door. Let cheesecake rest in the oven for 1 hour.
- Chill & Serve (4 hours or overnight)
- Remove from oven, cool to room temperature, then cover with plastic wrap.
- Refrigerate at least 4 hours or overnight.
- Before serving, top with whipped cream, caramel sauce, or candied pecans.
Notes
- Always use room temperature ingredients for a smooth filling.
- Don’t overmix once you add eggs; it prevents cracks.
- Wrap your pan tightly in aluminum foil for the water bath.
- Cool cheesecake gradually by leaving it in the oven with the door ajar.
- Best made a day ahead—flavor improves after chilling overnight.