I get the silky richness of cheesecake and the spiced sweetness of pumpkin pie in one irresistible dessert. Every slice looks bakery-worthy and disappears fast.
I’m obsessed with this pumpkin cheesecake because it gives me the tangy, creamy bite I want from cheesecake and the spiced pumpkin pie flavor I start craving the second fall desserts show up. I love how the cream cheese keeps it rich without feeling heavy, while the pumpkin puree brings that smooth, earthy sweetness that makes every slice taste like the best part of Thanksgiving dessert.
But honestly, I’d eat this any time of year. The crust, the filling, the spices, that clean slice.
Ridiculous. And when I want one dessert that shuts down the whole table, this is my pick.
Ingredients
- Graham cracker crumbs bring that sweet, sandy crunch every good cheesecake needs.
- Granulated sugar helps the crust brown and keeps the filling nicely sweet.
- Melted butter holds the crust together, so it doesn’t crumble everywhere.
- Cream cheese is the rich, tangy base.
Basically, the whole point.
- Brown sugar adds cozy molasses flavor that plays so well with pumpkin.
- Pumpkin puree makes it creamy, earthy, and honestly a little festive.
- Eggs give the cheesecake structure, so it slices clean instead of slumping.
- Vanilla smooths everything out and makes the spices feel warmer.
- Sour cream adds tang and keeps the filling from tasting too heavy.
- Flour helps firm things up without making it taste cakey.
- Cinnamon brings the classic pumpkin-spice vibe you’re probably craving.
- Ginger adds a little zing, so the cheesecake doesn’t taste flat.
- Nutmeg and cloves are strong, but they make it taste like fall.
- Fine salt balances the sweetness.
Plus, it makes every bite pop.
- Optional sour cream topping adds a cool, tangy finish you’ll love.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened (three 8 ounce packages)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream for the filling
- 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- Optional topping: 1 cup sour cream, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract
How to Make this
1. Preheat oven to 325°F. Grease a 9 inch springform pan and set aside.
2. Make crust: combine graham cracker crumbs, 1/4 cup granulated sugar and melted butter until evenly moistened; press into the bottom and slightly up the sides of the pan.
3. Chill crust in the refrigerator while you prepare the filling.
4. In a large bowl, beat the softened cream cheese until smooth, then add 1 cup granulated sugar and 1/2 cup packed light brown sugar and beat until light and creamy.
5. Mix in the pumpkin puree, 1/2 cup sour cream, vanilla extract, and eggs one at a time, beating on low speed until each is incorporated.
6. Add the flour, cinnamon, ginger, nutmeg, cloves and salt; mix until just combined and smooth, taking care not to overmix.
7. Pour the filling over the chilled crust, smooth the top, then wrap the outside of the springform pan tightly in foil and place the pan in a large roasting pan. Pour hot water into the roasting pan to come about halfway up the side of the springform pan for a water bath.
8. Bake for 55 to 70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour.
9. Remove from the water bath and foil, run a thin knife around the edge to loosen, then cool to room temperature. If using the optional topping, mix 1 cup sour cream with 2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract, spread over the cooled cheesecake.
10. Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight before removing the springform ring and serving.
Equipment Needed
1. Oven
2. 9 inch springform pan
3. Large roasting pan for the water bath
4. Electric mixer or stand mixer
5. 2 large mixing bowls
6. Measuring cups and measuring spoons
7. Rubber spatula and a flat spatula for smoothing
8. Whisk
9. Aluminum foil to wrap the pan
10. Thin knife for loosening the cake and a spoon for tasting
FAQ
Pumpkin Cheesecake Recipe Substitutions and Variations
- Graham cracker crumbs: substitute crushed digestive biscuits or crushed vanilla wafers in equal volume.
- Unsalted butter (crust): substitute melted coconut oil or melted light margarine in a 1:1 ratio.
- Cream cheese: substitute Neufchâtel for lower fat (use same volume) or mascarpone for a richer, creamier texture.
- Pumpkin puree: substitute cooked and mashed sweet potato or roasted, mashed butternut squash in equal amounts.
Pro Tips
– Soften the cream cheese at room temperature for about an hour. It should be cool but easily pliable so you can beat out any lumps quickly without overworking the batter.
– Use a food processor or firmly press the graham crumbs into the pan with the bottom of a measuring cup for an even, compact crust that will hold up when you slice.
– Wrap the springform pan in at least two layers of heavy-duty foil and set it in a hot water bath in the oven to prevent cracks and ensure a smooth, creamy texture. Check the foil for gaps before pouring the water.
– When mixing, fold in the flour and spices just until incorporated. Overmixing adds air and can cause the cheesecake to rise and then crack as it cools.
– Cool slowly: after baking, let the cake sit in the turned-off oven with the door cracked for an hour, then bring it to room temperature before chilling overnight. This gradual cooling reduces cracking and gives the filling time to set perfectly.
Pumpkin Cheesecake Recipe
I get the silky richness of cheesecake and the spiced sweetness of pumpkin pie in one irresistible dessert. Every slice looks bakery-worthy and disappears fast.
12
servings
518
kcal
Equipment: 1. Oven
2. 9 inch springform pan
3. Large roasting pan for the water bath
4. Electric mixer or stand mixer
5. 2 large mixing bowls
6. Measuring cups and measuring spoons
7. Rubber spatula and a flat spatula for smoothing
8. Whisk
9. Aluminum foil to wrap the pan
10. Thin knife for loosening the cake and a spoon for tasting
Ingredients
-
1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets)
-
1/4 cup granulated sugar
-
6 tablespoons unsalted butter, melted
-
24 ounces cream cheese, softened (three 8 ounce packages)
-
1 cup granulated sugar
-
1/2 cup packed light brown sugar
-
1 cup pumpkin puree (not pumpkin pie filling)
-
3 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup sour cream for the filling
-
2 tablespoons all purpose flour
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground ginger
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1/2 teaspoon fine salt
-
Optional topping: 1 cup sour cream, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 325°F. Grease a 9 inch springform pan and set aside.
- Make crust: combine graham cracker crumbs, 1/4 cup granulated sugar and melted butter until evenly moistened; press into the bottom and slightly up the sides of the pan.
- Chill crust in the refrigerator while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth, then add 1 cup granulated sugar and 1/2 cup packed light brown sugar and beat until light and creamy.
- Mix in the pumpkin puree, 1/2 cup sour cream, vanilla extract, and eggs one at a time, beating on low speed until each is incorporated.
- Add the flour, cinnamon, ginger, nutmeg, cloves and salt; mix until just combined and smooth, taking care not to overmix.
- Pour the filling over the chilled crust, smooth the top, then wrap the outside of the springform pan tightly in foil and place the pan in a large roasting pan. Pour hot water into the roasting pan to come about halfway up the side of the springform pan for a water bath.
- Bake for 55 to 70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and foil, run a thin knife around the edge to loosen, then cool to room temperature. If using the optional topping, mix 1 cup sour cream with 2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract, spread over the cooled cheesecake.
- Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight before removing the springform ring and serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 172g
- Total number of serves: 12
- Calories: 518kcal
- Fat: 34.8g
- Saturated Fat: 20.9g
- Trans Fat: 0.1g
- Polyunsaturated: 4.2g
- Monounsaturated: 9.8g
- Cholesterol: 93mg
- Sodium: 383mg
- Potassium: 214mg
- Carbohydrates: 44.6g
- Fiber: 1.3g
- Sugar: 34.6g
- Protein: 6.5g
- Vitamin A: 1354IU
- Vitamin C: 1.8mg
- Calcium: 103mg
- Iron: 0.6mg
