When autumn arrives and pumpkin spice fills the air, there’s no dessert quite as satisfying as a rich, creamy pumpkin cheesecake. This showstopping dessert combines the smooth, velvety texture of traditional cheesecake with the warm, comforting flavors of pumpkin and fall spices. Perfect for Thanksgiving dinner, Halloween parties, or any time you want to bring the cozy essence of autumn to your table, this pumpkin cheesecake serves 12 generous slices and will have your guests asking for the recipe.
Unlike complicated desserts that require professional techniques, this pumpkin cheesecake is surprisingly straightforward to make. The secret lies in using real pumpkin puree and the perfect blend of cinnamon, nutmeg, and ginger that creates that signature fall flavor everyone craves. With a buttery graham cracker crust as the foundation and a silky pumpkin filling that’s neither too sweet nor too spiced, this cheesecake strikes the perfect balance.
Serving Size: 12 slices
What You’ll Need
For the crust, you’ll need graham crackers, butter, and a touch of sugar. The filling requires cream cheese, pumpkin puree, eggs, sugar, and warming spices. Here’s your complete shopping list:
Crust Ingredients:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
Filling Ingredients:
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Getting Your Kitchen Ready
Before you start mixing, take a few minutes to set yourself up for success. Remove your cream cheese from the refrigerator about an hour before you plan to bake so it softens completely. Cold cream cheese will create lumps in your filling, and nobody wants a bumpy cheesecake.
Preheat your oven to 350 degrees Fahrenheit. Take out a 9-inch springform pan and wrap the bottom and sides tightly with aluminum foil. This prevents water from leaking into your pan during the water bath step, which keeps your cheesecake from cracking.
Making the Perfect Crust
Start by crushing your graham crackers into fine crumbs. You can do this by placing whole crackers in a food processor, or put them in a sealed plastic bag and crush them with a rolling pin. Mix the crumbs with sugar and melted butter until the mixture feels like wet sand and holds together when you squeeze it.
Press this mixture firmly into the bottom of your prepared springform pan. Use the bottom of a measuring cup to press it down evenly. The crust should come up the sides about half an inch. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
Creating the Silky Pumpkin Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl frequently to make sure everything mixes evenly.
Gradually add the sugar and beat until well combined. Mix in the pumpkin puree, sour cream, and vanilla extract. In a separate small bowl, whisk together all your spices and salt, then add this mixture to your cream cheese blend.
Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Don’t overbeat at this stage, as too much air can cause cracks during baking.
The Baking Process
Pour the filling over your cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan or baking dish. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan. This water bath, called a bain-marie, helps the cheesecake bake evenly and prevents cracks.
Bake for 55 to 65 minutes, until the center is almost set but still slightly jiggly when you gently shake the pan. The edges should look set and lightly golden. Turn off the oven and crack the door open slightly, letting the cheesecake cool gradually for about an hour.
The Cooling and Chilling Stage
Remove the cheesecake from the water bath and carefully remove the foil. Run a thin knife around the edges to loosen it from the pan, which prevents cracks as it cools. Let it cool completely at room temperature for about 2 hours.
Once cooled, refrigerate the cheesecake for at least 4 hours, though overnight is even better. This chilling time allows the flavors to meld together and the texture to become perfectly firm and sliceable.
Serving Your Masterpiece
When you’re ready to serve, remove the sides of the springform pan by running a knife around the edges one more time, then carefully releasing the spring mechanism. Use a sharp knife dipped in warm water and wiped clean between cuts to slice neat, beautiful pieces.
This pumpkin cheesecake is delicious on its own, but you can dress it up with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce. Some people love adding a handful of toasted pecans or a gingersnap cookie on the side.
Storage Tips
Your pumpkin cheesecake will stay fresh in the refrigerator for up to 5 days when covered with plastic wrap or stored in an airtight container. For longer storage, you can freeze individual slices wrapped in plastic wrap for up to 2 months. Just thaw them in the refrigerator overnight before serving.
Troubleshooting Common Issues
If your cheesecake develops cracks, don’t worry – it will still taste amazing. Cracks usually happen when the temperature changes too quickly or when the mixture is overbeaten. The water bath and gradual cooling help prevent this, but even experienced bakers sometimes get cracks.
If your filling seems too thin, make sure you used pumpkin puree and not pumpkin pie filling, which has added moisture. Also, ensure your cream cheese was properly softened before mixing.
This pumpkin cheesecake captures everything wonderful about fall in one perfect dessert. Rich enough to satisfy any sweet tooth but balanced with just the right amount of spice, it’s destined to become a seasonal tradition in your home.
