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Take your classic cheesecake to the next level and make Pumpkin Cheesecake. This is the perfect dessert to start your fall baking with.
We love making pumpkin desserts for the holidays and this Pumpkin Cheesecake is always requested. It is full of pumpkin flavor and is easy to make thanks to simple ingredients.
Made from scratch graham cracker crust is filled with a creamy pumpkin cheesecake filling and baked to perfection. The rich and decadent flavors makes this the perfect Thanksgiving dessert.
If you love pumpkin desserts as much as we do, make Pumpkin Coffee Cake Recipe, Libby’s Pumpkin Bread Recipe and Pumpkin Roll. If you like making cheesecakes, try this German Chocolate Cake Cheesecake Bars Recipe, Strawberry Swirl Cheesecake, Reese’s Cheesecake, Strawberry Cheesecake Tacos or Chocolate Chip Cookie Cheesecake. You may even Turtle Cheesecake.
Table of Contents
Why We Love This Recipe
Pumpkin desserts are a must for the holidays. This Pumpkin Cheesecake may look complicated, but you will be surprised how easy it is to make.
The ingredients are simple and adding your favorite toppings make is a crowd favorite.
We love a classic cheesecake but adding in a can of pumpkin makes it even better. If you love pumpkin desserts as much as my family, make this impressive cheesecake recipe.
Ingredients
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variation Ideas
- Crust – We made graham cracker crust from scratch, but you can easily by store bought crust. We have even made it with other types of cookies such as a gingersnap crust. You can even make an Oreo Crust.
- Warm Spices – Feel free to change or add in more warm spices to this recipe. Our suggestions our nutmeg, ginger, or cloves.
- Serving – Make sure the pumpkin cheese cake is completely cooled before serving. We recommend serving with cool whip or caramel sauce. You can even serve with a scoop of vanilla ice cream.
How to Make Pumpkin Cheesecake Crust
- Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit.
- Step 2 – Crush Graham Crackers – Pulse the graham crackers in a food processor until its fine crumbs. Mix together the crust ingredients in a mixing bowl.
- Step 3 – Press crust into pan – Press this mixture into the bottom of a 9 inch springform pan. Press the mixture up the sides of the pan approximately ½ inch high up the sides.
- Step 4 – Bake Crust – Bake for 8 minutes and then cool at room temperature.
Make Pumpkin Cheesecake Filling
Step 1 – Mix together the cream cheese and brown sugar. Combine with a hand held mixer or stand up mixer for approximately 3-4 minutes until light and fluffy. Then mix in the eggs, pumpkin and sour cream until combined. Then add in the vanilla extract and pumpkin pie spice.
Step 2 – Pour the batter into the pre-baked crust.
Step 3 – Place the pan into a large pan and pour boiling water around the cheesecake pan. Fill until it goes up approximately halfway up the side of the cheesecake pan. Bake for 60 minutes.
Step 4 – Chill in the refrigerator for at least 4 hours or overnight. Slice the cheesecake, serve topped with whipped cream and enjoy.
Expert Tips
- Softened Cream Cheese – For best results when combining the ingredients, make sure the Full-Fat Cream Cheese is softened. This allows you to mix the ingredients with ease.
- Refrigerator Overnight – We like preparing this cheesecake ahead of time. This allows you to refrigerate the cheesecake overnight for best results.
- Graham Cracker Crust – After combining the ingredients in a bowl and press completely on the bottom and sides of pan.
- Baking Cheesecake – After baking cheesecake make sure to allow it to rest in the oven for 60 minutes. This helps to prevent the cheesecake from cracking.
- Cool Completely – Before serving make sure to allow the cheesecake to cool completely.
- Make sure that you buy Pure Pumpkin – Don’t buy pumpkin pie filling for this cheesecake. This has pumpkin spice and more in it. This recipe calls for plain pumpkin puree.
Pumpkin Cheesecake Topping Ideas
Pumpkin cheesecake can easily be served just as it is. But adding some of these toppings makes it even better. Indulge in this pumpkin cheesecake this holiday for a rich and creamy treat.
- Whipped Cream
- Caramel Sauce
- Chocolate Sauce
- Chopped Pecans
- More Cheesecake Toppings
Can I Freeze Pumpkin Cheesecake?
Yes, we love freezing cheesecake to prepared ahead of time. It also freezes extremely well and with these easy steps you can have cheesecake all year long.
- You can either freeze the cheesecake whole or freeze it in individual slices.
- Wrap the cheesecake in plastic wrap after it has completely cooled. Then wrap again in aluminum foil to ensure it stays fresh.
- We also suggest placing the wrapped cheesecake in a freezer bag.
- You can freeze this up to 1 month.
- Thaw at room temperature for a couple of hours when ready to serve. Another option is to thaw overnight in the fridge.
Frequently Asked Questions
When making this Pumpkin Cheesecake, we do recommend baking in a water bath. It really does help prevent the cheesecake from cracking.
We like to place the springform pan in a roasting pan to easily set the cheesecake in. But if you have had good luck with no water bath, it is all up to what you prefer.
Baking time will vary depending on your oven. But you will know the cheesecake is done cooking when the edges should be set and the center should still appear jiggly. Make sure to allow the cheesecake to set for additional 60 minutes in the oven after you have turned it off.
Store the leftovers covered with plastic wrap in the refrigerator for up to 5 days.
More Pumpkin Dessert Recipes
We love to hear from you. If you make pumpkin cheesecake recipe, please leave us a comment or a star review.
Pumpkin Cheesecake
Ingredients
For the Crust:
- 2 cups Graham Cracker Crumbs
- 6 Tablespoons Butter melted
- 1/4 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 1/4 cup Brown Sugar packed
- 1 can Pure Pumpkin 15 ounces
- 3 Large Eggs
- 1/4 cup Sour Cream
- 2 teaspoons Vanilla extract
- 1 Tablespoon Pumpkin Pie Spice
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Pulse the graham crackers in a food processor until its fine crumbs. Mix together the crust ingredients in a mixing bowl.
- Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch high up the sides.
- Bake for 8 minutes and then cool at room temperature.
For the Cheesecake:
- Mix together the cream cheese and brown sugar with a hand held mixer or stand up mixer for approximately 3-4 minutes until light and fluffy.
- Then mix in the eggs, pumpkin and sour cream until combined. Then add in the vanilla extract and pumpkin pie spice. Mix until smooth.
- Pour the batter into the pre-baked crust.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 60 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 60 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature.
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Slice the cheesecake, serve topped with whipped cream and enjoy!
