When the holidays roll around, I can never decide between pumpkin pie and cheesecake. With this pumpkin cheesecake recipe, I never have to choose again! It combines all my favorite parts of both dishes into one decadent and delicious dessert. Made with real pumpkin puree, tangy cream cheese, and pumpkin pie spice, this cheesecake truly tastes like fall.
This pumpkin cheesecake recipe is my absolute favorite Thanksgiving dessert. It’s rich, creamy, tangy, and pumpkiny. It satisfies my cheesecake lovers and my pumpkin pie lovers, and it saves me the trouble of having to make two different desserts. The best part is, there’s no complicated water bath. This cheesecake is so simple to make!
What’s in This Pumpkin Cheesecake Recipe?
- Graham Cracker Crumbs: Form the base of the crust. I crushed whole graham cracker sheets, but you can also buy the crumbs if they’re available. For a more holiday flavor, swap this out for some gingerbread cookies!
- Butter: Unsalted butter binds the graham cracker crumbs to create a cohesive crust. You can also use salted butter if you prefer.
- Pumpkin Puree: Adds that classic pumpkin pie flavor. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling!
- Cream Cheese: Forms the base of the cheesecake, making it rich, creamy, and tangy.
- Sugar: A combination of granulated and brown sugars makes the filling sweet and rich.
- Eggs: Help bind the cheesecake, making it thick and moist.
- Vanilla Extract: Enhances the sweetness of the cheesecake.
- Pumpkin Pie Spice: Adds classic warming holiday flavor.
- Salt: A touch of kosher salt enhances the overall flavor of the cheesecake.
Tips for Success
- Make sure all ingredients are at room temperature for the smoothest batter.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor and texture slightly.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- Don’t overmix the eggs, as this can make the cheesecake dry.
- Resist the urge to open the oven before the bake time is up, as this can cause cracking.
- Take care not to overbake the cheesecake. The center should still be slightly wobbly!
- Let the cheesecake cool slowly to prevent cracks and help it set properly.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
How to Store
Store leftover pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold.
Serving Suggestions
I like to serve slices of this pumpkin cheesecake with a drizzle of caramel sauce and a dollop of whipped cream. If I’m feeling really fancy, I’ll whip up this pumpkin spice whipped cream.
Pumpkin Cheesecake Recipe
Equipment
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Kitchen Scale (optional)
Ingredients
- 1¾ cups graham cracker crumbs 249 grams (from about 10 cracker sheets)
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 15 ounces pumpkin puree 425 grams (1 can) – not pumpkin pie filling!
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- 1 cup granulated sugar 200 grams
- ½ cup brown sugar 107 grams
- 3 large eggs 150 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1 tablespoon pumpkin pie spice 9 grams
- ½ teaspoon kosher salt
Instructions
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Preheat the oven to 350°F. Combine the graham cracker crumbs and the melted butter in a bowl.1¾ cups graham cracker crumbs, ½ cup unsalted butter
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Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan.
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Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
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Add the pumpkin, cream cheese, and sugars to a large bowl, and beat with a hand mixer until smooth.15 ounces pumpkin puree, 24 ounces cream cheese, 1 cup granulated sugar, ½ cup brown sugar
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Add in the eggs, vanilla extract, pumpkin pie spice, and salt. Beat until just combined and smooth.3 large eggs, 2 teaspoons pure vanilla extract, 1 tablespoon pumpkin pie spice, ½ teaspoon kosher salt
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Pour the filling into the pan, and place the pan on a baking sheet.
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Bake for 55 minutes. Once the cook time is up, turn off the oven, and crack open the oven door, and let it sit in the oven for another 45 minutes.
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Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
Notes
Nutrition
How to Make Pumpkin Cheesecake Step by Step
Mix the Crust: Preheat your oven to 350°F. Combine 1¾ cups of graham cracker crumbs and ½ cup of melted unsalted butter in a bowl.
Bake the Crust: Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan. Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
Beat the Cream Cheese: Add 15 ounces (1 can) of pumpkin puree, 24 ounces (3 bricks) of cream cheese, 1 cup of granulated sugar, and ½ cup of brown sugar to a large bowl, and beat with a hand mixer until smooth.
Add the Eggs: Add in 3 large eggs, 2 teaspoons of vanilla extract, 1 tablespoon of pumpkin pie spice, and ½ teaspoon of kosher salt. Beat until just combined and smooth.
Spread the Filling: Pour the filling into the pan, and place the pan on a baking sheet.
Bake the Cheesecake: Bake for 55 minutes. Once the cook time is up, turn off the oven, and crack open the oven door, and let it sit in the oven for another 45 minutes.
Chill and Serve: Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
More Pumpkin Recipes to Try!
All Pumpkin
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