Pumpkin Cheesecake Recipe

If you love the cozy flavors of autumn wrapped up in a creamy dessert, then you’re going to absolutely adore this Pumpkin Cheesecake Recipe. It’s got that perfect balance of rich, velvety cream cheese with just the right amount of pumpkin spice magic. I remember the first time I took a bite — the swirls of pumpkin and cheesecake made my kitchen smell heavenly and my family couldn’t get enough. Keep reading because I’m about to walk you through every step, share tips that’ll help you avoid common pitfalls, and ensure your pumpkin cheesecake turns out flawless every single time.

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Ingredients You’ll Need

The ingredients here come together beautifully — the graham cracker crust is buttery and slightly sweet, the cheesecake filling is rich and full of that pumpkin spice goodness, and the whipped cream topping adds a light, fluffy finish. I always recommend using room temperature dairy to get that perfect creamy mix.

• Graham cracker crumbs: Using finely crushed crumbs helps the crust stay together nicely without crumbling.
• Brown sugar: Adds a subtle molasses flavor that complements the pumpkin spices.
• Unsalted butter: Melted for easy mixing and richness in the crust.
• Cream cheese: The star of the cheesecake—make sure it’s softened for smooth mixing.
• White granulated sugar: Balances the tanginess of cream cheese and pumpkin.
• Pure vanilla extract: A splash enhances all the other flavors.
• Sour cream: Keeps the cheesecake moist and adds tangy depth.
• Heavy cream: Gives the filling extra richness and a silky texture.
• Large eggs and egg yolk: These provide structure while keeping it tender.
• Pumpkin puree: Use pure pumpkin, not pie filling, so you control the seasoning perfectly.
• Pumpkin pie spice: A warm blend of spices that’s essential for that classic fall flavor.
• Ground cinnamon: Adds sweetness and warmth.
• Nutmeg: Just a pinch to complement the pumpkin spice.
• Powdered sugar (for whipped cream): Adds sweetness without graininess.

Variations

One of the best things about this pumpkin cheesecake recipe is that it’s so versatile. Over the years, I’ve played around with different twists to suit every taste and occasion, and I encourage you to make it your own too.

• Gluten-free version: I swap the graham crackers for gluten-free ones and the crust turns out just as delicious without losing its crunch.
• Spice it up: Sometimes I add a bit more pumpkin pie spice or even a dash of ground ginger for an extra kick—but be careful not to overdo it!
• Chocolate lovers’ twist: Drizzle melted dark chocolate on top after it’s chilled or fold mini chocolate chips into the pumpkin batter.
• Maple whipped cream: Substitute powdered sugar for pure maple syrup in the whipped cream for a different but equally dreamy topping.

How to Make Pumpkin Cheesecake Recipe

Step 1: Create the perfect graham cracker crust

Start by preheating your oven to 325°F and prepping your 9-inch springform pan—spray it well and line the bottom with a parchment circle to prevent sticking. Mix the graham cracker crumbs, brown sugar, and melted butter until all crumbs are moist. I like to use my hands to press the crumb mixture evenly on the bottom and halfway up the sides—it helps give it that nice sturdy edge. Using a measuring cup to compact it firmly is a neat trick I discovered; it really keeps the crust from crumbling apart later. Bake it for about 13 minutes and then set it aside to cool while you prepare the filling.

Step 2: Prepare the cheesecake batter

Since moisture is the enemy for a creamy cheesecake, here’s a trick I learned—press your pumpkin puree with paper towels a few times to soak up some of the excess water. Then, beat your room temperature cream cheese and sugar on high speed until smooth and fluffy, scraping the bowl to get all that creamy goodness. Add in the sour cream, heavy cream, and vanilla and mix until silky. Now, carefully add the eggs and egg yolk one at a time on low speed; you want to combine them just enough without overmixing to prevent air bubbles.

Step 3: Mix pumpkin spiced batter and swirl

Divide your cheesecake batter in half. To one half, add the pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice. Stir gently on low until everything is fully combined. When layering, pour half of the plain batter into your cooled crust, then half of the pumpkin batter on top. Use a butter knife to swirl the two layers together—this gives that gorgeous marbled effect. Repeat the process with the remaining batters for an eye-catching finish.

Step 4: Bake with a water bath for perfection

This step really makes or breaks your cheesecake. To avoid cracks and ensure even cooking, use a water bath: place your springform pan inside a larger cake pan, then set both inside a roasting pan. Pour boiling water halfway up the sides of the cake pan. Also, double-wrap the springform pan with heavy-duty foil to prevent water from leaking in. Bake for 85 to 95 minutes until the edges are set but the middle still has a slight jiggle. If it jiggles too much, pop it back in for 10 more minutes. After baking, leave the oven door slightly open and let it cool gradually for 30 minutes before moving it to a rack. Then, chill it in the fridge for at least six hours or overnight. This slow cooling helps prevent cracks and gives that dense, creamy texture we all crave.

Step 5: Whip up the finishing touch

While the cheesecake chills, freeze your mixing bowl and whisk attachment for about 10 minutes – this helps the heavy cream whip faster and fluffier. Then beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form. When your cheesecake is ready, carefully remove the springform pan sides and parchment. I love piping the whipped cream along the edges for a pretty, professional look, but spreading it on works just as well!

How to Serve Pumpkin Cheesecake Recipe

Garnishes

I love topping this pumpkin cheesecake with a generous swirl of fresh whipped cream and a sprinkle of cinnamon or nutmeg. Sometimes, I add chopped toasted pecans for a little crunch or drizzle on some caramel sauce to take it over the top. These simple touches really elevate the presentation and bring even more flavor.

Side Dishes

Serve slices alongside a cup of hot apple cider or chai tea for the ultimate cozy fall vibe. A small bowl of fresh berries or a light salad with citrus vinaigrette can balance the richness if you want to keep things a bit lighter.

Creative Ways to Present

For parties, I like to make individual cheesecake jars using the same crust and batter, swirled beautifully in glass jars topped with whipped cream and a cinnamon stick. It’s a fun twist that guests adore and makes serving a breeze!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin cheesecake covered tightly with plastic wrap in the fridge. It keeps perfectly for up to 4 days, though in my household, there’s rarely any left that long! Keeping it chilled ensures the texture stays creamy and fresh.

Freezing

I’ve frozen this cheesecake a few times with great results. Slice it first, wrap each piece tightly in plastic wrap, then in foil, and freeze in an airtight container. When you’re ready, thaw overnight in the fridge. It’s a handy way to prep dessert in advance for holidays.

Reheating

This cheesecake is best enjoyed chilled, but if you want to serve it slightly warmer, leave a slice at room temperature for about 20 minutes before serving to soften it up gently without melting the cream cheese texture.

FAQs

Final Thoughts

This pumpkin cheesecake recipe has become one of my all-time favorites for the holidays and chilly nights. It’s the kind of dessert that feels like a warm hug — familiar, comforting, and indulgent all at once. Whether you’re a cheesecake pro or trying it for the first time, this recipe walks you through every step with love and care. I honestly can’t recommend it enough — give it a try, and you’ll have everyone asking for seconds (and the recipe!).

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