Pumpkin Cheesecake
The ultimate Pumpkin Cheesecake – creamy, spiced, and perfect for all your fall gatherings! Give your cheesecake a fall twist with this easy, delicious, crowd-pleasing dessert.
There’s something so classic about pumpkin desserts this time of year, and pumpkin cheesecake is no exception. It combines the silky smoothness of cheesecake with the warm, comforting spices of fall. This dessert isn’t just for pumpkin spice lovers—it’s a showstopper for any occasion, whether you’re celebrating Thanksgiving, hosting friends, or just treating yourself.
It’s also really delicious. When we add pumpkin to cheesecake, it changes not only the flavor (though that’s mostly due to the spices), but also the texture. It becomes a little fluffier and more custard-like – and (in my opinion), so much better. I have a lot of cheesecake recipes on my site, but the reality is: I don’t actually like cheesecake. Except this pumpkin cheesecake and my sweet potato cheesecake.
(How’s that for an endorsement? This pumpkin cheesecake is so good, even people who don’t like cheesecake will like it!)
Making cheesecake might seem intimidating, but I’ll walk you through every step, including the science behind a crack-free, perfectly baked cheesecake. And if you’ve had a cheesecake disaster before, don’t worry– I have all tips to make sure your pumpkin cheesecake turns out beautifully.
Why You’ll Love This Recipe
- Perfect texture: Creamy and rich, with just the right balance of pumpkin and spice.
- Classic flavors: The pumpkin puree and spices shine, complemented by a buttery graham cracker crust.
- Make-ahead dessert: Cheesecake is best when made in advance, so it’s perfect for busy holidays. You can even make this pumpkin cheesecake weeks in advance and freeze it – the ultimate Thanksgiving dessert!
Ingredients and Substitutions
- Graham crackers: Crushed into fine crumbs. Gingersnaps make a great substitution (omit the additional spices). Use gluten-free graham crackers to make a gluten-free pumpkin cheesecake.
- Granulated Sugar
- Butter
- Spices: Ground ginger, cinnamon, and nutmeg go into both the crust and the cheesecake.
- Cream Cheese: Use full-fat cream cheese and make sure it’s at room temperature.
- Brown Sugar: Brown sugar adds extra depth and flavor, but you can use all granulated sugar in a pinch.
- Sour Cream: Sour cream adds extra moisture, fat, and flavor, but full-fat Greek yogurt can be used instead.
- Pumpkin Puree: Canned or homework works, but make sure it’s pure pumpkin, not pumpkin pie filling. If it’s homemade pumpkin puree, strain the puree overnight if it’s thinner than standard canned pumpkin puree.
- Vanilla Extract
- Salt
- Eggs: Make sure the eggs are also at room temperature.
- Whipped Cream: Not required, but a dollop of whipped cream on the cheesecake is delicious!
How to Make Pumpkin Cheesecake
- Make the Crust: Crush the graham cracker and combine the crumbs with the sugar, ginger, cinnamon, and nutmeg. Add the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and bake the crust until lightly golden.
- Make the Pumpkin Cheesecake Filling: Beat the room temperature cream cheese and sugar until smooth. Add the sour cream, pumpkin puree, vanilla extract, spices, and salt, continuing to mix until just combined. Add the eggs, one at a time, until the batter is smooth. Pour the filling over the graham cracker crust.
- Bake the Cheesecake: Bake the cheesecake using either a traditional water bath or a pan-in-pan water bath. For a traditional water bath, wrap the springform pan tightly with foil, then place it into a larger roasting pan or deep baking dish filled with hot water. For a pan-in-pan water bath, place the 9-inch springform pan inside a 10-inch cake pan; then place both in the roasting pan filled with hot water. Bake until the edges are set but the center is still jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 30 minutes, then cool at room temperature for an hour.
- Chill and Serve: Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and cool for at least 4 hours, preferably overnight. Remove the sides from the springform pan and top with whipped cream or caramel sauce before serving.
Adding Pumpkin to Cheesecake
Pumpkin puree plays a unique role in cheesecake, contributing both flavor and texture. Unlike plain cheesecake, where cream cheese and eggs dominate the filling, pumpkin adds a significant amount of moisture. This liquid creates a softer, creamier texture.
If adding more moisture results in a creamier texture, why can’t we just do this all the time? After all, it would be easy to add some heavy cream or egg white! But adding extra moisture to a cheesecake can make it more delicate and prone to cracking.
So how do we get such a picture-perfect, more moist cheesecake when we add pumpkin? The answer is all in my favorite subject… kitchen chemistry!
Kitchen Chemistry
Pumpkin puree contains natural pectin and fiber, which helps bind the filling together. Pectin, a natural carbohydrate found in fruits and vegetables, forms a gel-like matrix as it heats. In a cheesecake, this subtle gelling effect adds stability without the need for additional thickeners but maintains an extra light, creamy texture.
Recommended Tools
- Food Processor: The best way to get evenly crushed, fine graham cracker crumbs for the crust is to use a food processor.
- Stand Mixer: An electric mixer will help get a silky-smooth cheesecake texture – just don’t overmix!
- Beater Blade: Using a beater blade means you don’t have to repeatedly scrape down the sides of the bowl.
- 9″ Springform Pan: This recipe is written for a 9″ springform pan and this one is my favorite.
- 10″ Cake Pan: For the easiest water bath, place the springform pan inside a 10″ cake pan.
- Roasting Pan: Use a roasting pan, or other large pan, to hold the 10″ cake pan and add hot water.
Tips and Tricks for the Best Pumpkin Cheesecake
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to create smooth, lump-free filling.
- Don’t Overmix: Overmixing adds air into the batter, which can cause the cheesecake to puff up and then crack as it cools.
- Line with Parchment Paper: Lining the bottom of your springform pan with parchment paper makes it easier to remove the cheesecake from the pan without damaging the crust.
- Dry Watery Pumpkin Puree: If your pumpkin puree seems overly wet, blot it with paper towels or drain using cheesecloth to remove the extra moisture.
- Cool Gradually: Letting the cheesecake cool in the oven with the door cracked and then further sitting at room temperature helps prevent cracks. Then refrigerate overnight for the perfect creamy texture!
- Storage: The pumpkin cheesecake can be stored in the refrigerator for up to 4 days or frozen, either as a whole cheesecake or individual slices, for 3 months.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Bundt Cake
- Nutella Swirled Pumpkin Pie
- Salted Caramel Pumpkin Bread
- Pumpkin Swirl Brownies
- Nutella Pumpkin Bread
- All Pumpkin Recipes ≫
Pumpkin Cheesecake
The ultimate Pumpkin Cheesecake – creamy, spiced, and perfect for all your fall gatherings! Give your cheesecake a fall twist with this easy, delicious, crowd-pleasing dessert.
Ingredients
For the Crust:
- 1 1/2 cups (213 grams) graham cracker crumbs (approximately 14 full sized sheets, finely crushed)
- 1/3 cup (66 grams) sugar
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cheesecake:
- 24 ounces (681 grams) cream cheese, room temperature
- 1/2 cup (99 grams) granulated sugar
- 1/2 cup (106 grams) brown sugar
- 2/3 cup (151 grams) sour cream
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- whipped cream or caramel sauce, for decorating
Instructions
- Make the graham cracker crust. Combine the finely crushed graham cracker crumbs, sugar, ginger, cinnamon, and nutmeg until thoroughly mixed. Press this mixture into a 9-inch springform pan across the bottom and extend 1 to 2 inches up the sides. Bake at 350 °F for 12 minutes, then set aside to cool. Reduce the oven temperature to 325 °F.
- Make the cheesecake. Using an electric mixer with the paddle attachment, beat the cream cheese and sugars until creamy and well combined, 2 to 3 minutes. Mix in the sour cream, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt until well combined. Add the eggs, one at a time, scraping down the sides and bottom of the bowl. Do not over-mix the cheesecake - this makes it more likely to crack.
- Prepare the springform pan. Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath by placing the 9-inch springform pan inside a 10-inch cake pan (both pans will be placed inside the water bath). Pour the cheesecake batter into the graham cracker crust.
- Bake the cheesecake. Place the springform pan or larger 10-inch cake pan inside a larger roasting pan and add hot water until the water level comes approximately halfway up the sides of the springform pan (or the outer cake pan). Bake at 325 °F for 75 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles. Turn off the oven and open the door slightly; cool in the warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing it in the refrigerator to chill for at least 4 hours, preferably overnight before unmolding from the springform pan.
- Decorate with whipped cream or drizzles of caramel sauce.
Notes
- Bring the cream cheese, eggs, and sour cream up to room temperature before making the batter.
- For even easier removal from the springform pan, one the bottom of the pan with parchment paper.
- If using homemade pumpkin puree, blot with paper towels or drain with a cheesecloth to remove the excess water.
- The pumpkin cheesecake can be stored in the refrigerator for up to 4 days or frozen for 3 months, either as a whole cheesecake or as individual slices.
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