This creamy pumpkin cheesecake is the perfect balance of fall flavor and indulgence, yet it offers more than just taste.
Pumpkin is naturally rich in fiber, vitamin A, and antioxidants, while cream cheese provides protein and calcium.
With its smooth texture, lightly spiced filling, and buttery graham cracker crust, this dessert is both satisfying and comforting.
It’s simple enough for everyday baking yet impressive enough for holiday celebrations.
Rich and Creamy Pumpkin Cheesecake
Equipment
- 1 (9-inch) Springform pan
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 electric mixer (hand or stand)
- 1 spatula
- 1 sheet of parchment paper
- 1 sheet of aluminum foil
Ingredients
Crust:
- 2 ½ cups 375 g graham cracker crumbs
- ⅓ cup 75 g unsalted butter, melted
Filling:
- 24 oz 750 g cream cheese, room temperature
- 1 ¾ cups 350 g granulated sugar
- 1 ¾ cups 370 g pure pumpkin purée
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
For Serving:
- Sweetened whipped cream as desired
Instructions
- Prepare the Pan: Line a 9-inch springform pan with parchment paper. To do this, place a circle of parchment on the bottom, then secure the ring over it so it stays in place. This helps prevent sticking and makes it easier to remove the cheesecake later. For extra protection, wrap a large piece of aluminum foil tightly around the outside and slightly up the sides of the pan. This barrier helps catch any melted butter from the crust and protects your oven from drips.
- Preheat the Oven: Set your oven to 325°F (160°C) to begin preheating. Starting at a slightly higher temperature ensures the crust bakes properly before lowering the heat for the cheesecake filling.
- Make the Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Stir with a fork until all crumbs are evenly moistened. The mixture should have a texture similar to damp sand, where it clumps lightly when pressed together.
- Press and Bake the Crust: Transfer the crumb mixture into the prepared springform pan. Using the bottom of a flat measuring cup or glass, press the crumbs firmly into an even layer across the bottom and about 1 inch up the sides of the pan. This ensures a sturdy base for the filling. Place the crust in the preheated oven and bake for 12–14 minutes, or until it looks set and no longer feels damp. Once baked, reduce the oven temperature to 275°F (135°C) and leave it preheating for the filling.
- Beat the Cream Cheese: In a large mixing bowl, add the cream cheese. Using an electric mixer on medium speed, beat until the cream cheese becomes completely smooth and free of lumps. Scrape down the sides of the bowl as needed. Properly softened and well-beaten cream cheese is the key to a silky cheesecake texture.
- Add Sugar for Sweetness: Gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture looks creamy and well combined. The sugar not only sweetens but also softens the cream cheese further, making it easier to blend in the other ingredients.
- Mix in Pumpkin and Flavorings: Lower the mixer speed to prevent overmixing. Add in the pumpkin purée, vanilla extract, and pumpkin pie spice. Beat until just incorporated. At this stage, scrape down the sides of the bowl again to ensure there are no streaks of pumpkin or cream cheese.
- Incorporate the Eggs Gently: Crack the eggs into a small bowl first to check for shells, then add them to the cheesecake mixture one at a time. Beat on low speed after each addition, mixing only until just blended. Avoid overbeating—too much air can cause cracks during baking.
- Pour and Smooth the Filling: Carefully pour the cheesecake filling into the baked crust. Use a spatula to spread it evenly and smooth out the surface. Give the pan a few gentle taps on the counter to release any trapped air bubbles.
- Bake the Cheesecake Slowly: Place the pan in the oven at 275°F (135°C). Bake for 1 hour 30 minutes to 2 hours, depending on your oven. The cheesecake is done when the edges look set and dry, but the center still jiggles slightly when the pan is gently shaken.
- Let It Rest in the Oven: Turn the oven off but do not remove the cheesecake. Instead, leave it inside for 1 hour with the door closed. This gradual cooling helps prevent sudden temperature changes that often lead to cracks.
- Loosen the Edges and Cool: After the resting period, remove the pan from the oven. Run a thin knife carefully around the edge of the cheesecake to loosen it from the sides of the pan. Let the cheesecake cool completely on the counter before refrigerating.
- Chill Overnight: Transfer the cooled cheesecake to the refrigerator, uncovered, for at least 6–8 hours or overnight. This chilling time allows the cheesecake to firm up and develop its full flavor.
- Remove and Serve: When ready to serve, unclasp the springform pan and gently lift off the ring. Slide the cheesecake onto a serving plate, slice with a sharp knife (wiping between cuts for clean edges), and top with sweetened whipped cream. Serve chilled and enjoy the creamy pumpkin perfection!
Notes
- Pumpkin puree should be pure pumpkin, not pumpkin pie filling.
- Room-temperature cream cheese blends more smoothly and prevents lumps.
- Bake low and slow at 275°F for the creamiest texture.
- Do not skip the resting and chilling process—it sets the cheesecake.
- A sharp knife dipped in hot water gives clean slices.
Chef’s Secrets for Perfect Cheesecake
The key to flawless pumpkin cheesecake lies in balance and patience.
Always start with softened cream cheese, as cold cheese won’t blend smoothly and may leave lumps in your batter.
Beating the mixture gently on low speed is equally important—too much air will create bubbles that expand in the oven, often leading to cracks.
Another secret is the low baking temperature by baking at 275°F, the cheesecake cooks slowly and evenly, preserving its creamy, custard-like texture.
Lastly, the hour-long rest inside the turned-off oven prevents sudden temperature changes, which can otherwise cause splitting.
Serving Suggestions to Elevate Flavor
This cheesecake is already a showstopper, but thoughtful presentation makes it even more memorable.
For a simple finish, pipe or spoon whipped cream rosettes around the edges and dust lightly with cinnamon or nutmeg.
If you’d like more texture, add a sprinkle of crushed gingersnap cookies or candied pecans on top before serving.
Pumpkin cheesecake pairs beautifully with freshly brewed coffee, spiced chai, or a warm apple cider.
For special occasions like Thanksgiving, you can even drizzle caramel sauce or chocolate ganache over each slice for a decadent upgrade.
Storage Tips for Lasting Freshness
Cheesecake is best when chilled properly, so allow it to rest in the refrigerator at least overnight before serving.
Once cooled, cover the cheesecake tightly with plastic wrap or transfer slices into an airtight container.
It will stay fresh in the fridge for up to 5 days.
For longer storage, freeze individual slices on a baking sheet until firm, then wrap them in plastic wrap and foil before placing in a freezer bag.
Frozen cheesecake keeps its flavor and texture for up to 2 months—just thaw overnight in the fridge before enjoying.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned puree?
Yes! Fresh pumpkin puree works well, but make sure it’s thick and not watery. Roast and mash the pumpkin, then strain any excess liquid before using. This prevents a runny filling.
2. What can I substitute for graham crackers in the crust?
Gingersnap cookies, digestive biscuits, or even chocolate wafer crumbs make delicious alternatives. Each brings a unique twist to the flavor and texture.
3. Why did my cheesecake crack on top?
Cracks usually come from overmixing or sudden changes in temperature. To avoid this, mix ingredients gently on low speed and let the cheesecake cool gradually in the oven before removing.
4. Can I make this cheesecake ahead of time?
Absolutely! In fact, this recipe is perfect for preparing in advance. Make it the day before, refrigerate overnight, and it will be firm, flavorful, and ready to serve without stress.
5. How do I get clean slices when cutting?
Use a sharp knife dipped in hot water, then wipe it clean between each cut. This prevents the creamy filling from sticking to the blade and keeps each slice picture-perfect.
