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Pumpkin Cheesecake Recipe

Classic Pumpkin Cheesecake

Steven
A rich, creamy fall dessert that combines the best of pumpkin pie and New York-style cheesecake in one showstopping slice.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 395 kcal

Equipment

  • 9-inch springform pan - heavy-duty, leak-proof recommended
  • Stand mixer or electric hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Food processor or zip-top bag and rolling pin - for crushing graham crackers
  • Rubber spatula
  • Roasting pan - large enough to fit springform pan for water bath
  • Aluminum foil - heavy-duty, for wrapping pan
  • Instant-read thermometer - optional but recommended for precision
  • Wire cooling rack
  • Parchment paper

Ingredients
  

  • 1 1/2 cups graham cracker crumbs - 150g, about 10-12 full sheets
  • 3 tablespoons granulated sugar - 37g
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter - 85g, melted

For the Pumpkin Cheesecake Filling

  • 3 blocks full-fat cream cheese - 24 oz / 680g total, softened to room temperature
  • 1 cup granulated sugar - 200g
  • 1/4 cup light brown sugar - 50g, packed
  • 1 can 100% pure pumpkin puree - 15 oz / 425g, not pumpkin pie filling
  • 3 large eggs - at room temperature
  • 1/2 cup full-fat sour cream - 120g, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour - 15g

For Serving (Optional)

  • Freshly whipped cream - for topping
  • Caramel sauce - for drizzling, salted caramel recommended

Instructions
 

  • Bring cream cheese, eggs, and sour cream to room temperature for 1-2 hours before starting.
  • Preheat oven to 350°F (175°C). Line springform pan bottom with parchment paper, grease sides, and wrap exterior with 2 layers of heavy-duty foil.
  • Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until mixture resembles wet sand. Press firmly into pan bottom.
  • Bake crust at 350°F (175°C) for 8-10 minutes until golden and toasted. Cool completely on a wire rack. Reduce oven temperature to 325°F (165°C).
  • Beat softened cream cheese on medium speed for 3-4 minutes until completely smooth and fluffy. Scrape down the bowl frequently.
  • Add both sugars and mix for 2 minutes until incorporated and frosting-like in texture.
  • Whisk together pumpkin puree, spices, flour, and vanilla in a separate bowl. Add to cream cheese mixture and mix on low until just combined.
  • Add eggs one at a time, mixing on low after each addition until yolk disappears. Add sour cream and mix on low until just incorporated.
  • Pour filling over cooled crust and smooth the top. Tap pan on counter to release air bubbles. Place in roasting pan and add 1 inch of hot water.
  • Bake at 325°F (165°C) for 60-75 minutes until edges are set and center jiggles like Jell-O. Internal temperature should reach 145-150°F (63-66°C).
  • Turn off oven and leave cheesecake inside with door cracked 1 inch for 1 hour to cool gradually.
  • Remove from water bath and place on wire rack. Run a thin knife around pan edge to loosen. Cool completely at room temperature for about 1 hour.
  • Cover and refrigerate for at least 6 hours, preferably overnight. Release pan sides and serve chilled with whipped cream and caramel sauce.

Notes

  • Room temperature is essential: Cold cream cheese is the number one cause of lumpy cheesecake batter. Give everything at least 1-2 hours out of the fridge before starting.
  • Don't skip the water bath: It takes less than 5 minutes to set up and makes a dramatic difference in texture and prevents cracking.
  • Mix low and slow after adding eggs: Overbeating incorporates too much air, which causes puffing and cracking during cooling.
  • Check doneness with a thermometer: For best results, aim for an internal temperature of 145-150°F (63-66°C) at the center.
  • Let it cool gradually: Never move a freshly baked cheesecake directly from oven to fridge. The sudden temperature shock causes cracks.
  • Use pure pumpkin puree, not pie filling: Pie filling has added sugars and spices that will throw off the recipe ratios.
  • Chill overnight for best texture: The filling becomes noticeably creamier and more sliceable after 8-12 hours in the fridge.
  • Storage tips: Refrigerate leftovers tightly covered for up to 5 days. Freeze individual slices for up to 3 months.
  • Clean slices: Wipe your knife clean between each cut for presentable, professional-looking slices.
  • Make it your own: Try a gingersnap crust, add a streusel topping, or swirl in chocolate for delicious variations.
Keyword cream cheese dessert, fall dessert, holiday dessert, pumpkin cheesecake, thanksgiving dessert