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–+ servings
Pumpkin Cheesecake 1

Pumpkin Cheesecake

This creamy pumpkin cheesecake perfectly balances rich cream cheese with warm pumpkin spice flavors, creating a dessert that's both impressive and achievable for home bakers. It's the perfect fall dessert!
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling and Chilling Time 5 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Roasting Pan (for water bath)
  • Aluminum Foil

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full-sheet graham crackers
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon cinnamon optional for extra warmth

Pumpkin Cheesecake Filling

  • 24 ounces cream cheese softened at room temperature
  • 1 cup granulated sugar
  • 15 ounces pure pumpkin puree not pumpkin pie filling
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/3 cup heavy cream

Optional Whipped Topping

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • cinnamon for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon if using. Mix until evenly moistened.
  • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to create an even, compact layer.
  • Bake the crust for 10 minutes until lightly golden. Remove from oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
  • In a large bowl, beat the softened cream cheese and sugar until completely smooth – about 4 minutes on medium speed. Scrape down the sides and bottom of the bowl frequently.
  • Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat on medium-low speed until just combined and uniform in color.
  • Add eggs one at a time, beating briefly after each addition just until incorporated. Then, stir in the heavy cream manually with a spatula.
  • Wrap the outside of your springform pan with a double layer of aluminum foil to prevent water from seeping in. Place the pan on a larger baking sheet for easier handling.
  • Pour the filling into the prepared crust, smoothing the top with a spatula.
  • Place the foil-wrapped springform pan inside a larger roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the springform pan.
  • Bake for 55-65 minutes until the edges are set but the center still has a slight jiggle (about a 2-3 inch wobbly center is perfect).
  • Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
  • Remove from the water bath, peel off the foil, and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
  • Optional: Before serving, prepare whipped topping by beating heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread onto the chilled cheesecake and dust with cinnamon.

Notes

For best results, ensure all ingredients are at room temperature before beginning.
The cheesecake can be stored covered in the refrigerator for up to 5 days or frozen for up to 2 months.
For a lighter version, substitute half the cream cheese with Greek yogurt and use a monk fruit sweetener instead of sugar.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 7gFat: 30gSaturated Fat: 17gCholesterol: 135mgSodium: 290mgFiber: 1gSugar: 26g
Keyword Pumpkin Cheesecake, Fall Dessert, Thanksgiving, Cream Cheese, Pumpkin Spice
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