Pumpkin Cheesecake has the perfect amount of pumpkin flavor in a spiced graham cracker crust. This pumpkin cheesecake filling is rich and delicious while being so easy to make.
Pumpkin fans will love this Pumpkin Cheesecake Recipe and our Pumpkin Cheesecake Cupcakes. From the pie filling to the crust, it does not disappoint. It is the best of both worlds and combines pumpkin pie and classic cheesecake flavors.
Each bite is a sweet indulgence and even better with Homemade Whipped Cream Recipe. You can also try one of these cheesecake toppings.
You might also like 55 Best Instant pot Cheesecake Recipes.
Table of contents
Why This Recipe Works
It combines the wonderful flavors of pumpkin spice into a luscious cheesecake. Each slice is so rich and the best dessert for Thanksgiving.
Ingredients
Crust
- Graham Cracker Crumbs. Make your own by crushing graham cracker sheets.
- Butter. Melted butter.
Cheesecake
- Cream Cheese. Softened at room temperature.
- Brown Sugar. I love to make Homemade Brown Sugar Recipe.
- Pure Pumpkin. Make sure to use pure pumpkin and not pumpkin pie filling.
- Large Eggs. Use large in this recipe.
- Vanilla extract. I recommend pure vanilla extract.
Find the entire ingredient list in the recipe card at the bottom.
How to Make Pumpkin Cheesecake
- Step 1. Preheat the oven to 350 degrees Fahrenheit.
- Step 2. Use a food processor to form the crumbs. Pulse the graham crackers in a food processor until its fine crumbs. Mix together the crust ingredients in a mixing bowl.
- Step 3. Next, press the mixture into the bottom of a 9 inch springform pan. Press the mixture up the sides of the pan approximately ½ inch high up the sides.
- Step 4. Bake the crust. Bake for 8 minutes and then cool the pumpkin pie cheesecake at room temperature.
Step 5. Combine the cream cheese and sugar. Beat with a handheld mixer or stand mixer until light and fluffy.
Step 6. Then mix in the eggs, pumpkin and sour cream until combined. Next, add in the vanilla extract and pumpkin pie spice. Mix until the mixture is smooth.
Step 7. Spread the mixture into the baked crust.
Step 8. Place the pan into a large pan. Make the water bath by pouring boiling water around the cheesecake pan until it goes up approximately halfway up the side. Bake for 60 minutes. The edges should be set, and the center should still appear jiggly.
- Step 9. Next, turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 60 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature.
- Step 10. Allow to chill in the refrigerator for at least 4 hours or overnight.
- Step 11. When ready to serve, remove the cheesecake carefully from the springform pan. Run a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Step 12. Slice and enjoy. Top each serving with whipped cream.
Serving
Top each slice with Homemade Whipped Cream Recipe and homemade caramel sauce.
Frequently Asked Questions
Store the leftovers covered in the refrigerator for up to 5 days.
Don’t let the idea of making a water bath scare you off. It is very simple to do and not at all complicated.
Plus, the water bath will help the cheesecake not to crack. It will look so pretty using this simple step.
Yes, cheesecake freezes extremely well. You will love having this Pumpkin Cheesecake in the freezer to enjoy when the craving strikes.
You can either freeze the cheesecake whole or freeze it in individual slices. Either way, wrap the cheesecake in plastic wrap after it has completely cooled. Then wrap again in foil to ensure it stays fresh.
We also suggest placing the wrapped cheesecake in a freezer bag. You can freeze this up to 1 month.
Thaw at room temperature for a couple of hours when ready to serve. Another option is to thaw overnight in the fridge.
Pro Tips
- Room temperature ingredients. For best results, use room temperature ingredients in this recipe.
- Don’t rush the baking process. Each step is necessary to ensure the cheesecake does not crack.
- Allow to cool before refrigeration. Don’t place a warm cheesecake in the fridge as it needs to cool first.
- Crush the graham crackers using a food processor. This will be so fast and easy and result in the perfect texture of crumbs. However, do not worry if you don’t have a food processor. Simply, place the graham crackers in a ziploc bag and beat with a rolling pin.
- Combine the filling using low speed. This will incorporate less air into the batter than using a high speed. You don’t want to end up with a cracked cheesecake.
- Make sure that you buy Pure Pumpkin. Don’t buy pumpkin pie filling for this cheesecake. This has pumpkin spice and more in it. This recipe calls for plain pumpkin puree.
More Delicious Cheesecake Recipes
- Nutella Cheesecake Recipe
- Cookie Butter Cheesecake Recipe
- Brownie Bottom Cheesecake Recipe
- Oreo Cheesecake Bars
- Mini Oreo Cheesecake
- Turtle Cheesecake
Try These Pumpkin Desserts
- Pumpkin Snickerdoodles
- Easy Pumpkin Cake with Cream Cheese Frosting Recipe
- Eagle Brand Pumpkin Pie
- Pumpkin Whoopie Pies
- Crustless Pumpkin Pie
Get your pumpkin fix and make this today. Please come back and leave a comment once you do.
Pumpkin Cheesecake
Ingredients
For the Crust:
- 2 cups Graham Cracker Crumbs
- 6 Tablespoons Butter melted
- 1/4 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 1/4 cup Brown Sugar packed
- 1 can Pure Pumpkin 15 ounces
- 3 Large Eggs
- 1/4 cup Sour Cream
- 2 teaspoons Vanilla extract
- 1 Tablespoon Pumpkin Pie Spice
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Pulse the graham crackers in a food processor until its fine crumbs. Mix together the crust ingredients in a mixing bowl.
- Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch high up the sides.
- Bake for 8 minutes and then cool at room temperature.
For the Cheesecake:
- Mix together the cream cheese and brown sugar with a hand held mixer or stand up mixer for approximately 3-4 minutes until light and fluffy.
- Then mix in the eggs, pumpkin and sour cream until combined. Then add in the vanilla extract and pumpkin pie spice. Mix until smooth.
- Pour the batter into the pre-baked crust.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 60 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 60 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature.
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Slice the cheesecake, serve topped with whipped cream and enjoy!
