A perfectly baked pumpkin cheesecake is the ultimate holiday showstopper. With its luxuriously creamy texture, warm pumpkin spice notes, and buttery graham cracker crust, this dessert is the very definition of indulgence. This recipe has been carefully tested to achieve a crack-free, silky-smooth filling that melts in your mouth while capturing the cozy essence of autumn. Whether you’re hosting Thanksgiving, a holiday dinner, or simply want to treat yourself, this pumpkin cheesecake is a recipe that will earn a permanent place in your seasonal tradition.
Ingredients List
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
Step 2: Beat the Cream Cheese
In a large mixing bowl, beat softened cream cheese with a hand mixer or stand mixer until smooth and creamy, scraping down the sides as needed.
Step 3: Add Sugar and Pumpkin
Add granulated sugar and pumpkin purée, mixing until fully incorporated.
Step 4: Add Remaining Ingredients
Mix in eggs one at a time, then add sour cream, flour, vanilla, cinnamon, nutmeg, cloves, ginger, and salt. Blend until just smooth,avoid overmixing to prevent cracks.
Step 5: Assemble and Bake
Pour the filling over the cooled crust. Place the springform pan in a large roasting pan, then add hot water until it reaches halfway up the sides of the springform pan (water bath). Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
Step 6: Cool Gradually
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from oven and refrigerate at least 4 hours, preferably overnight, before serving.
Step 7: Garnish and Serve
Top with whipped cream, a sprinkle of cinnamon, or candied pecans for a beautiful finish.
Cook Time
- Prep time: 20 minutes
- Baking time: 60 minutes
- Cooling + chilling time: 5 hours
Servings
12 slices
Nutritional Information (approx. per serving)
- Calories: 410
- Carbohydrates: 36g
- Protein: 7g
- Fat: 26g
- Fiber: 1g
- Sugar: 27g
Storage Instructions
- Store covered in the refrigerator for up to 5 days.
- Freeze whole or sliced, wrapped tightly in plastic and foil, for up to 2 months. Thaw overnight in the fridge before serving.
Suggestions
- Add a swirl of caramel or chocolate for a decadent twist.
- Serve with spiced whipped cream for an extra festive touch.
- Make mini cheesecakes in muffin tins for individual servings.
Seasonal Relevance
Pumpkin cheesecake is a quintessential fall dessert, perfect for Thanksgiving tables, Friendsgiving gatherings, or holiday parties. It combines the creaminess of classic cheesecake with the nostalgic spices of pumpkin pie, making it the ultimate fusion dessert of the season.
Conclusion
This pumpkin cheesecake is more than just dessert,it’s a centerpiece, a conversation starter, and a holiday tradition in the making. With its perfectly spiced filling, creamy texture, and buttery crust, it strikes the ideal balance between elegance and comfort. One bite and you’ll understand why this recipe truly deserves the title of the best pumpkin cheesecake ever.
Best Pumpkin Cheesecake Recipe
12
servings25
minutes1
hour10
minutes420
kcalThis pumpkin cheesecake is the ultimate fall dessert,smooth, creamy, and infused with warm spices. Baked on a buttery graham cracker crust, it delivers the perfect balance of pumpkin flavor and tangy cream cheese richness. Ideal for Thanksgiving or any holiday table, it’s a showstopper that’s worth every bite.
Ingredients
1 ¾ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 cup canned pumpkin puree
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp all-purpose flour
½ cup sour cream (for topping, optional)
Directions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside.
- Beat cream cheese and 1 cup sugar until smooth. Add pumpkin puree, eggs (one at a time), vanilla, and spices. Mix until fully combined.
- Stir in flour and blend until smooth. Pour filling over the cooled crust.
- Bake for 60–70 minutes or until the center is just set but slightly jiggly. Turn off oven and let cheesecake rest inside with the door ajar for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight before serving.
- (Optional) Spread sour cream topping over chilled cheesecake for extra creaminess.
Recipe Video
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Don’t overmix the batter to avoid cracks.
- A water bath helps keep the cheesecake moist and prevents splitting.
FAQs
Can I make this pumpkin cheesecake without a water bath?
Yes, but a water bath helps prevent cracks and ensures even baking. Without it, the cheesecake may bake faster and have a different texture.
How do I know when the cheesecake is done?
The edges should be set, and the center should still have a slight wobble. It will continue to set as it cools.
Can I use a pre-made graham cracker crust instead?
For best results, use a springform pan with a homemade crust. A store-bought crust is smaller and may overflow with this recipe’s filling.
