This creamy pumpkin cheesecake recipe is filled with cozy spices, real pumpkin, and a buttery graham cracker crust that makes it irresistible. It’s the perfect blend of rich cheesecake and pumpkin pie flavors, delivering smooth, spiced goodness in every bite. It’s my favorite pumpkin cheesecake recipe ever.
I am a huge cheesecake fan, and this pumpkin cheesecake is my ultimate fall dessert – creamy, packed with cozy spices, and topped with a dreamy sour cream layer that takes it to the next level. My family couldn’t stop raving about it, and I sent it to my neighbors to test, who said, “It’s so darn deliciously decadent!”
It’s the kind of dessert that makes you want to throw on a sweater, light a candle, and embrace all the autumn vibes!
If you love cheesecake as much as I do, try my Ricotta Cheesecake and Goat Cheese Cheesecake.
Pumpkin Cheesecake Ingredients
Graham Cracker Crust
- Graham Cracker Crumbs: This creates a classic buttery base for the cheesecake.
- Light Brown Sugar: Adds a touch of caramelized sweetness to the crust.
- Ground Cinnamon: Enhances its flavor and balances the crust’s sweetness.
- Butter: It holds the crust together, adding a rich, savory contrast to the sweetness. It can be salted or unsalted.
Pumpkin Cheesecake Filling
- Cream Cheese: SUPER-soft cream cheese is essential for the cheesecake’s ultra-smooth and creamy texture. Microwave for 15 seconds to ensure softness.
- Pureed Pumpkin: Adds moisture and seasonal flavor, making this cheesecake fall-inspired.
- Eggs: Bind the ingredients together and give the cheesecake its structure.
- Sour Cream: Adds a slight tang, balancing the sweetness and making the filling creamy. I also use it in the topping.
- Sugar: Sweetens the cheesecake perfectly without overpowering the pumpkin flavor.
- Salt: Enhances the overall flavor by bringing out the sweetness and spices.
- Ground Cinnamon: Infuse the cheesecake with warm fall notes.
- Fresh Ground Nutmeg: Adds a subtle, earthy spice that pairs well with pumpkin.
- Ground Cloves: A little goes a long way; this spice gives the cheesecake an extra depth of flavor.
- All-Purpose Flour: Helps to thicken and set the filling.
- Vanilla Bean Paste or Extract: Round out the flavors and add a hint of sweetness.
Recipe Tips for Success
- Super Soft Cream Cheese: Make sure your cream cheese is at room temperature and very soft before mixing for the smoothest filling.
- Water Bath: Remember the water bath! This step is critical to preventing cracks on the surface of your cheesecake and ensuring even baking. It’s also straightforward.
- Cool Slowly: After baking, letting the cheesecake rest in the oven with the door propped open helps prevent sudden temperature changes, which can cause cracking.
- Refrigerate Overnight: For the best flavor and texture, refrigerate your cheesecake at least 6 hours. Overnight chilling will make the cheesecake firm and easy to slice. Which is also great for entertaining; any make-ahead dessert is a plus in my book!
How to Store Pumpkin Cheesecake
Storing your pumpkin cheesecake properly will ensure it stays fresh and delicious for days.
- Refrigerator: After cooling your cheesecake completely, wrap it tightly with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.
- Freezer: If you want to keep it longer, cheesecake freezes well! Wrap individual slices or cheesecake tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. You can freeze the cheesecake for up to 3 months. To enjoy, thaw in the refrigerator overnight.
Sour Cream Topping
Try adding a simple sour cream topping for an extra layer of creaminess. Made with just 1 cup of sour Cream and 1/4 cup powdered sugar, it adds a light and tangy sweetness that perfectly complements the rich pumpkin flavor.
Simply mix the ingredients and spread it over the cooled cheesecake before serving. Trust me, it enhances the texture and makes the cheesecake even more irresistible!
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! In fact, it tastes even better the next day. Just make sure to refrigerate it for at least 4 hours or overnight to let the flavors develop.
Do I really need to use a water bath?
Yes! A water bath helps the cheesecake bake evenly and prevents those pesky cracks. Don’t worry—it’s easier than it sounds and totally worth it for a perfect, smooth cheesecake!
Can I freeze this cheesecake?
Definitely! You can freeze it whole or slice it up and wrap each piece in plastic wrap, followed by foil. It stays fresh in the freezer for up to 3 months. Just thaw it in the fridge overnight before serving.
How can I make this recipe gluten-free?
Swap the graham cracker crumbs for gluten-free graham crackers, and you’re good to go! It’s an easy tweak that won’t change the flavor at all.
More Pumpkin Recipes You’ll Love
If you’re a pumpkin fan like me, you’ll definitely want to try these cozy and delicious recipes:
- Gooey Pumpkin Butter Cake: This moist and gooey cake is packed with rich pumpkin flavor and topped with a buttery crust that will melt in your mouth.
- Pumpkin Cheesecake Truffles: These bite-sized treats are perfect for any occasion, featuring a creamy cheesecake filling with smooth chocolate.
- Pumpkin Pie: A classic fall favorite, this pumpkin pie is creamy, spiced just right, and perfect for holiday gatherings.
- Pumpkin Chocolate Chip Cookies: Soft, chewy, and filled with pumpkin and melty chocolate chips – these cookies are the perfect fall treat.
- Pumpkin Margarita: Shake up your fall cocktail game with this fun and festive pumpkin margarita, served in mini-carved pumpkins for a cute presentation.
This pumpkin cheesecake is the perfect dessert to embrace all the cozy autumn vibes, and it’s guaranteed to be a hit at any gathering.
It’s the ultimate fall treat with its creamy texture, warm spices, and dreamy sour cream topping. Whether serving it at Thanksgiving or in the mood for something sweet, this recipe will quickly become a seasonal favorite.
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Pumpkin Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- 3 tbsp Light Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 cup Salted Butter, 1 Stick
Pumpkin Cheesecake Filling
- 24 oz Cream Cheese , Three 8-Ounce Packages. SUPER soft
- 15 oz Pureed Pumpkin
- 4 large Eggs
- 1/4 cup Sour Cream
- 1 1/3 cup Granulated Sugar
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 2 tbsp All-Purpose Flour
- 1 tbsp Vanilla Bean Paste , Or Extract
Sour Cream Topping (optional)
- 1 cup Sour Cream
- 1/4 cup Powdered Sugar
Instructions
Crust
- Preheat your oven to 325°F.
- In a medium bowl, mix the graham cracker crumbs, brown sugar, and cinnamon.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
- Cover the bottom and sides of the springform pan with tinfoil to prepare for the water bath. Set the crust aside.
Filling
- Ensure the cream cheese is very soft. The best way to do this is to microwave it for about 15 seconds.
- In a large mixing bowl, beat the softened cream cheese until smooth. This step is crucial for achieving the perfect creamy texture.
- Add the pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, cloves, flour, and vanilla. Mix until fully combined and smooth.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Place the pan (and baking sheet it's sitting on) into the oven.
- Once it's in the oven, pour boiling water into the baking sheet until it reaches to the top of the baking sheet (not spilling over) This water bath will help the cheesecake bake evenly and prevent cracks.
- Bake the cheesecake for 1 hour.
- After baking, turn off the oven, prop the door open slightly, and allow the cheesecake to rest in the oven for another hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, for best results.
Sour Cream Topping
- Simply whisk the ingredients together and spread it over the cooled cheesecake before serving. I like to use the electric whisk to thicken the cream a little.
- Spread over a cooled cheesecake before serving.
