Pumpkin Cheesecake Recipe

As the leaves change color and the air turns crisp, there’s nothing more enticing than the aroma of a freshly baked pumpkin cheesecake. This delightful dessert captures the essence of fall, combining the warm flavors of pumpkin and cinnamon with the creamy, tangy goodness of cheesecake. It’s the perfect addition to your holiday gatherings and a delightful treat for any occasion.

In this article, we will share a delicious and easy-to-follow pumpkin cheesecake recipe that is sure to impress your guests. From the buttery graham cracker crust to the velvety pumpkin filling and the delicate whipped cream topping, every layer of this dessert promises to enchant your taste buds. We’ll guide you through each step of the process, ensuring a perfect pumpkin cheesecake every time.

Are you ready to embark on this gastronomic adventure? Let’s dive into the mouthwatering world of pumpkin cheesecake and create a dessert masterpiece that will have friends and family requesting it year after year.

Spiderweb Cheesecake


The following ingredients are needed for a delicious pumpkin cheesecake:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup light brown sugar
  • 1 (15-ounce) can pumpkin puree
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 cup sour cream
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

The pumpkin cheesecake can be garnished with whipped cream and a sprinkle of ground cinnamon, if desired.


To prepare a delicious pumpkin cheesecake, you will need the following equipment:

  • Measuring cups and spoons
  • Mixing bowls
  • Electric mixer
  • 9-inch springform pan
  • Offset spatula
  • Rubber spatula
  • Large roasting pan
  • Aluminum foil
  • Kitchen towel
  • Cooling rack

Measuring cups and spoons help ensure accuracy when adding ingredients, making it important to have a set on hand. Mixing bowls are necessary for combining the ingredients, while an electric mixer helps blend everything into a smooth texture. A 9-inch springform pan creates the perfect-sized cheesecake, and the offset spatula aids in spreading the filling evenly over the crust.

The rubber spatula ensures you don’t leave behind any valuable batter, while the large roasting pan and aluminum foil facilitate the water bath method, which helps the cheesecake cook evenly with minimal cracking. A kitchen towel protects your hands and surfaces from heat when removing the cheesecake from the oven, and a cooling rack allows for proper air circulation as the dessert cools down.


Begin by preheating your oven to 350°F (175°C) and gathering all necessary ingredients for the pumpkin cheesecake recipe. Lightly grease a 9-inch springform pan to prepare it for the crust.

First, create the crust by combining the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the texture is consistent and press the mixture evenly onto the bottom of the greased pan. Bake the crust for about 10 minutes or until slightly golden, then remove it from the oven and allow it to cool while preparing the filling.

For the cheesecake filling, start by using an electric mixer to beat the softened cream cheese in a large mixing bowl until smooth. Gradually add the granulated sugar and continue to mix until fully incorporated. Next, add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, sour cream, and vanilla extract, followed by the pumpkin pie spice and cinnamon, mixing well after each addition.

Once the filling is thoroughly mixed, pour it over the prepared crust in the springform pan. To prevent cracking during baking, create a water bath by placing the springform pan into a larger baking pan and filling the larger pan with hot water about 1-inch deep. Carefully transfer the water bath and cheesecake to the preheated oven, and bake for 60 to 70 minutes or until the center is almost set but still has some slight jiggle.

After baking, remove the cheesecake from the oven and water bath. Allow the cheesecake to cool for approximately 10 minutes before carefully running a knife around the perimeter to loosen it from the pan. Further cool the cheesecake at room temperature for at least 1 hour, then refrigerate for a minimum of 4 hours or overnight before removing the springform pan and serving.

Tips & Variations

When making the pumpkin cheesecake, remember the following tips for a better result:

  • Use fresh or canned pumpkin puree, but ensure it’s not pumpkin pie filling.
  • Allow the cream cheese to reach room temperature before mixing to avoid lumps.
  • Use a water bath while baking to help the cheesecake cook evenly and prevent cracks.

Feel free to get creative with some variations on this classic recipe:

  • Add a layer of caramel or chocolate sauce at the base of the crust for extra decadence.
  • Include chopped pecans or walnuts in the crust for an added crunch.
  • Experiment with different spices like nutmeg, allspice, or cardamom for a unique flavor profile.

Top your pumpkin cheesecake with a variety of options for a finishing touch:

Whipped creamWhip heavy cream with a few tablespoons of sugar and a splash of vanilla extract until stiff peaks form, then dollop on each slice before serving.
Caramel drizzleWarm caramel sauce in a saucepan or microwave, and drizzle over the top of the cheesecake or individual slices.
Toasted pecansToast pecans in a dry pan over medium heat until fragrant, then sprinkle over the top of the cheesecake.

Serving Suggestions

When it comes to serving your pumpkin cheesecake, there are several options worth considering to enhance its delicious flavors and presentation.

Consider the following garnishes and pairings:

  • Whipped cream: Adding a dollop of whipped cream to each slice provides a light, airy contrast to the rich cheesecake.
  • Caramel drizzle: A simple drizzle of caramel across the top of the cheesecake can add a layer of sweetness and visual appeal.
  • Chopped nuts: Sprinkle toasted pecans or walnuts on top of the cheesecake for added crunch and flavor.
  • Ground cinnamon or nutmeg: Lightly dust the top of the cheesecake with ground spices for a subtle enhancement of the pumpkin flavor.

When it comes to serving your cheesecake, temperature matters. To achieve the best texture, allow the cheesecake to rest at room temperature for around 30 minutes before cutting and serving. This will help avoid an overly chilled or firm texture.

Pairing your pumpkin cheesecake with the perfect beverage can also enhance the flavor experience. Some popular options include:

Hot TeaA warm, soothing beverage that complements the spices in the cheesecake.
Apple CiderThe sweet-tart flavor of cider pairs well with the richness of the dessert.
CoffeeA classic pairing, the bitterness of coffee helps to balance the sweetness of the cheesecake.
Dessert WineSweet, fruity dessert wines can help bring out the flavors found in both pumpkin and cheesecake.

Storage & Shelf Life

The pumpkin cheesecake can be stored properly to maintain its freshness and flavor. Following these storage guidelines will ensure your cheesecake remains delicious for as long as possible.

Refrigeration: After the pumpkin cheesecake has cooled, cover it with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing any odors. It can be stored in the refrigerator for up to 5 days.

Freezing: If you want to store the cheesecake for a longer period, consider freezing it. To do this, wrap the cheesecake tightly in plastic wrap or aluminum foil and then place it in a freezer-safe container or resealable plastic freezer bag. Label it with the date and contents. Frozen pumpkin cheesecake can be stored for up to 3 months. To thaw, transfer the cheesecake to the refrigerator and allow it to sit for several hours or overnight.

Keep in mind that storing the cheesecake at room temperature is not recommended, as it contains perishable ingredients such as cream cheese and eggs which can spoil if left out for too long. Always store it in the refrigerator or freezer for safety reasons.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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