Introduction

This pumpkin cheesecake combines the creamy richness of classic cheesecake with the warm, spicy flavors of fall. It’s perfect for holiday gatherings or anytime you want a comforting, seasonal dessert that impresses.

A slice of light brown cheesecake sits on a white plate with a smooth texture, showing a darker brown crust at the bottom as the first layer. The middle layer is thick and creamy, with a slightly grainy texture in light brown color. The top layer is a glossy caramel sauce that drips slightly down the sides of the slice. On top, there is a swirl of white whipped cream with a dusting of cinnamon and extra caramel sauce drizzled over it. In the background, the whole cheesecake with more whipped cream swirls is slightly blurred, resting on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups graham cracker crumbs (see note below on using gingersnaps)
5 tablespoons granulated sugar
6 tablespoons butter (melted)
32 ounces cream cheese (at room temperature; Philadelphia brand preferred)
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 cup pure pumpkin (Libby’s brand preferred)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
4 large eggs (at room temperature)
Any desired cheesecake toppings

Instructions

Step 1: Place oven racks in the center of the oven and preheat to 350 degrees.
Step 2: In a medium bowl, combine graham cracker crumbs, 5 tablespoons sugar, and melted butter until the mixture resembles damp sand. Press into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove and set aside.
Step 3: Reduce oven temperature to 325 degrees. In a large bowl or stand mixer, beat cream cheese for 30 seconds until smooth. Scrape the bowl sides and add 1 1/4 cups sugar, stirring until smooth.
Step 4: Stir in vanilla extract, pumpkin, pumpkin pie spice, and cinnamon. Scrape the bowl again to ensure even mixing.
Step 5: Crack eggs into a liquid measuring cup and beat with a fork until well scrambled. With the mixer on low, gradually pour eggs into the cream cheese mixture. Stop mixing once eggs are incorporated. Scrape the bowl again and gently fold in any small lumps with a rubber scraper.
Step 6: Tap the bowl firmly on the counter for 30-45 seconds to release air bubbles. Pour the filling into the crust and smooth the top; it will be very full.
Step 7: Bake at 325 degrees for 40 minutes. Then reduce oven temperature to 250 degrees and bake for an additional 45 minutes. Turn off the oven and keep the cheesecake inside for 30 minutes without opening the door.
Step 8: Crack the oven door and let the cheesecake cool slowly for one hour. Remove and bring to room temperature on the counter (3-4 hours). Cover with plastic wrap and refrigerate until fully chilled (6 hours to overnight).
Step 9: To serve, remove the springform pan collar and decorate as desired. For clean slicing, dip a sharp knife in hot water, wipe dry, and slice, repeating between each piece.

Tips & Variations

Substitute gingersnap cookie crumbs for the graham cracker crumbs in the crust for a spicier twist.
Make sure cream cheese and eggs are at room temperature to avoid lumps and ensure a smooth batter.
Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
Top with whipped cream, caramel sauce, or toasted pecans for added flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze after chilling completely, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave if desired, but cheesecake is best enjoyed chilled.

How to Serve

The image shows a thick slice of light brown cheesecake with a crumbly darker brown crust at the bottom, placed on a white plate with a slightly ridged edge. The cheesecake has a smooth top layer and is decorated with swirls of white whipped cream, one large swirl on the slice and several smaller swirls around the edge of the whole cake, dusted lightly with cinnamon or nutmeg. The setting has a softfocus white marbled background with natural light shining through a window, making the cake look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin, as pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cheesecake.

How do I prevent cracks on the cheesecake surface?

Beating the batter just until combined, avoiding overmixing, and allowing the cake to cool slowly in the oven after baking help prevent cracks. Also, tapping out air bubbles before baking is essential.