Pumpkin Cheesecake Recipe
This homemade pumpkin cheesecake combines a buttery graham cracker crust with a thick, creamy pumpkin cheesecake filling flavored with brown sugar, cinnamon, vanilla, and pumpkin pie spice. Slowly baked and chilled overnight, it makes an easy make-ahead Thanksgiving or fall dessert with a smooth texture and plenty of pumpkin flavor.
Ingredients
Graham Cracker Crust (I double the crust for a crust that is high around the edges)
- 2 cups finely crushed graham cracker crumbs
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ tsp pumpkin spice optional but recommended
- 6 tablespoons unsalted butter melted
For The Cheesecake Filling
- 32 ounces full-fat block cream cheese room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup pure pumpkin puree
- 3/4 cup full-fat sour cream room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 large eggs room temperature
Optional Toppings
- Whipped cream
- Ground cinnamon
- Caramel sauce
- Toasted pecans
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan. Wrap heavy duty foil around the bottom and edges. Set on a baking sheet or inside a large baking pan.
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
- Bake for 10 minutes.
- Remove the crust.
- Beat the softened cream cheese on low to medium-low speed until smooth.
- Add brown sugar and granulated sugar. Mix just until combined.
- Add pumpkin puree, sour cream, vanilla, cinnamon, pumpkin pie spice, and salt. Mix on low until smooth.
- Add eggs one at a time, mixing on low just until incorporated.
- Pour the filling over the prepared crust and smooth the surface.
- Place the springform pan inside a large roasting pan.
- Carefully pour hot water into the roasting pan until it reaches approximately 1/4 to 1/3 up the sides of the springform pan.
- Bake at 350°F for 65 to minutes, until the edges are set but the center/top still gently wobbles. 70 minutes max.
- Turn off the oven, crack the oven door, and leave the cheesecake inside for 60 minutes. Don't rush this process.
- Remove from the oven and water bath.
- Cool for 25-30 minutes.
- Cover and refrigerate for at least 12-14 hours or overnight.
- Heat a knife or offset spatula under hot water for 1 minutes. Carefully scrape around the sides of the baked cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.
- Top with whipped cream, cinnamon, caramel, or pecans before serving.
Place a piece of foil loosely over the top to cover the cheesecake for about 40 minutes. This prevents the top from over-browning. This is my best-kept secret.
This cheesecake is the best 48 hours after baking.
Notes
Notes:
Cream cheese: Use full-fat block cream cheese rather than whipped or tub-style cream cheese.
Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
Mixing: Keep your mixer on low, especially once the eggs are added.
Doneness: The center should still have a slight wobble when the cheesecake leaves the oven.
Chilling: Overnight chilling produces the best slicing texture.
Water bath: If you're worried about leaks, place a pan of hot water on the oven rack underneath the cheesecake instead.
Pumpkin Cheesecake Nutrition
Approximate nutrition per slice based on 12 servings and without optional toppings:- Calories: 510
- Protein: 8g
- Carbohydrates: 45g
- Fat: 34g
- Saturated Fat: 19g
- Sugar: 34g
- Fiber: 1g
- Sodium: 350mg
- Cholesterol: 155mg