Pumpkin Pie Cheesecake
This pumpkin pie cheesecake recipe brings together two of the most beloved holiday desserts into one stunning, slice-worthy showstopper. Velvety cream cheese filling is swirled with warmly spiced pumpkin puree, all sitting on a buttery graham cracker crust.
Equipment
- 9-inch springform pan - Essential for clean removal without damaging the cheesecake
- Stand mixer or electric hand mixer - For beating the filling until smooth and lump-free
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula - For scraping down the bowl and folding ingredients
- Food processor - For making graham cracker crumbs (or use a zip-lock bag and rolling pin)
- Measuring cups and spoons
- Offset spatula - For smoothing the filling and creating swirls
- Wire cooling rack
- Parchment paper - For lining the pan bottom
- Aluminum foil - For wrapping the pan base to prevent leaks
- Baking sheet - To catch drips and make moving the pan easier
- Thin knife or offset spatula - For loosening the cheesecake from the pan edges
- Toothpick or skewer - For creating swirl patterns in the filling
Ingredients
- 1 1/2 cups graham cracker crumbs - 170g, about 12 full sheets
- 3 tablespoons granulated sugar - 38g
- 1 tablespoon light brown sugar - 13g, packed
- 6 tablespoons unsalted butter - 85g, melted
For the Cheesecake Filling
- 24 oz full-fat block cream cheese - 680g, softened to room temperature
- 1 cup granulated sugar - 200g
- 3 tablespoons all-purpose flour - 24g
- 1 teaspoon vanilla extract
- 3 large eggs - room temperature
- 1/2 cup full-fat sour cream - 120g, room temperature
For the Pumpkin Layer
- 1 cup pure pumpkin puree - 245g, not pumpkin pie filling
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon fine salt
For Topping (Optional)
- whipped cream or whipped topping
- ground cinnamon or pumpkin pie spice - for dusting
- caramel sauce - for drizzling
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease the inside of a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside bottom of the pan tightly with aluminum foil.
- Combine graham cracker crumbs, granulated sugar, and brown sugar in a medium bowl. Pour in the melted butter and stir with a fork until all crumbs are evenly moistened. Firmly press the mixture into the bottom of the prepared pan, then bake for 10 minutes. Set aside to cool.
- Bring cream cheese, eggs, and sour cream to room temperature for 45 to 60 minutes before making the filling so they blend smoothly.
- Beat the softened cream cheese in a stand mixer on medium speed for 2 to 3 minutes until smooth. Scrape down the bowl, then add sugar and flour and beat for 2 more minutes. Add vanilla and sour cream and mix on low until just combined. Add eggs one at a time, mixing on low after each addition just until the egg disappears.
- In a medium bowl, combine the pumpkin puree with cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir until the pumpkin is evenly coated with the spices and the mixture looks smooth.
- Transfer about two-thirds of the cream cheese filling to a separate bowl. Add the entire pumpkin spice mixture to the remaining one-third of the cream cheese filling and mix on low until fully combined.
- Pour the plain cream cheese filling over the pre-baked crust and spread into an even layer. Dollop the pumpkin cheesecake mixture on top, then gently smooth and swirl using an offset spatula or a toothpick in a figure-eight motion.
- Place the filled springform pan on a baking sheet and bake at 325°F (163°C) for 55 to 65 minutes. The cheesecake is done when the edges are set and the center 2 inches still have a gentle jiggle. Do not open the oven door during the first 45 minutes.
- Turn the oven off and leave the cheesecake inside with the door cracked open for 1 hour. Run a thin knife around the edge of the pan, then cool completely on a wire rack for another 1 to 2 hours.
- Cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of 6 hours, but overnight is strongly preferred for the best flavor and texture.
- Run a thin knife around the edge of the cheesecake, unlatch the springform ring, and lift it straight up. Slide the cheesecake onto a serving platter. Top with whipped cream, a dusting of cinnamon, and caramel sauce if desired.
Notes
- Room temperature ingredients are essential: Cold cream cheese will never fully smooth out, no matter how long you mix it. Take cream cheese, eggs, and sour cream out of the refrigerator at least 45-60 minutes before making the filling.
- Don't overmix once eggs are added: Over-beating eggs incorporates too much air, which leads to cracks and a puffed-up cheesecake that collapses. Mix on low speed and stop as soon as the egg disappears.
- Check doneness by jiggle, not a toothpick: A toothpick test doesn't work well for cheesecake. Look for set edges and a gently wobbly center that moves like set Jell-O, not liquid.
- Use pure pumpkin puree, not pumpkin pie filling: Canned pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the recipe entirely. Look for cans labeled "100% pumpkin" or "pure pumpkin."
- Don't skip pre-baking the crust: Those 10 minutes in the oven set the crust so it holds its shape and doesn't become soggy under the filling.
- Cooling is non-negotiable: The gradual oven cool-down and the overnight refrigerator chill are both essential steps, not optional ones. Skipping these can cause cracks and a compromised texture.
- Make ahead: This cheesecake can be baked up to 2 days before serving and stored covered in the refrigerator. The flavor actually improves with an overnight rest.
- Freezing instructions: Wrap the fully cooled cheesecake tightly in two layers of plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Gingersnap crust variation: Swap the graham crackers for gingersnap cookie crumbs for a spicier, more complex crust that complements the pumpkin filling beautifully.
- Bourbon variation: Add 1 tablespoon of bourbon to the pumpkin mixture for a caramel-like warmth that pairs naturally with pumpkin and spice.