Pumpkin Cheesecake

5 from 2 votes

Published on August 16, 2023

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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 Cheesecake

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 whipped cream. You can also try one of these cheesecake toppings.

Make this today for a guaranteed hit! It is perfect for Thanksgiving or anytime you want a pumpkin dessert.

Ingredients:

Crust:

Graham Cracker Crumbs
Butter, melted butter
Granulated Sugar
Ground Cinnamon

Cheesecake:

Cream Cheese (softened)
Brown Sugar (packed)
Pure Pumpkin (15 ounces)
Large Eggs
Sour Cream
Vanilla extract
Pumpkin Pie Spice

How to make Pumpkin Cheesecake:

Crust:

Step 1. Preheat the oven. 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. Press the mixture into a pie plate. Press this 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.

Cheesecake:

Step 1. Combine the cream cheese and sugar. Mix together the cream cheese and brown sugar with a hand held mixer or stand mixer. Mix for approximately 3-4 minutes until light and fluffy.
Step 2. Add the eggs and pumpkin puree. Then mix in the eggs, pumpkin and sour cream until combined. Then add in the vanilla extract and pumpkin pie spice. Mix until the mixture is smooth.
Step 3. Spread the mixture into the crust. Pour the batter into the pre-baked crust.

Step 4. Make the water bath for cheesecake. Place the pan into a large pan. Pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
Step 5. Bake the cheesecake. Bake for 60 minutes. The edges should be set and the center should still appear jiggly.
Step 6. 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.
Step 7. Allow to chill. Chill in the refrigerator for at least 4 hours or overnight.
Step 8. Remove from the pan. 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.

Step 9. Slice and serve. Slice the cheesecake, serve topped with whipped cream and enjoy!

Jump to recipe below for complete instructions.

Storage:

Store the leftovers covered in the refrigerator for up to 5 days.

Serving:

Top each slice with whipped cream. You can use store bought. However, it is very simple to make homemade whipped cream using heavy cream.

You might also like caramel sauce drizzled on top of each slice. We have a fabulous recipe for homemade caramel sauce.

Do I have to use a water bath for this recipe?

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.

Can you freeze Pumpkin Cheesecake?

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.

Tips for the Best Cheesecake:

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.