Best Pumpkin Cheesecake Recipe

Why You’ll Love This Recipe

The Best Pumpkin Cheesecake is a luscious, fall-inspired dessert that combines the rich creaminess of classic cheesecake with the warm spices and earthy sweetness of pumpkin pie. Baked on a spiced graham cracker crust and topped with whipped cream or a drizzle of caramel, this cheesecake is a stunning centerpiece for your holiday table or any cozy autumn occasion.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbsgranulated sugarground cinnamonmelted unsalted butter

For the filling:
cream cheesebrown sugargranulated sugarpure pumpkin pureeeggsvanilla extractground cinnamonpumpkin pie spicesaltheavy cream

Optional topping:
whipped creamcaramel saucespiced pecans

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath.

In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then cool slightly.

In a large bowl, beat softened cream cheese until smooth and creamy. Add both sugars and mix until well combined.

Beat in the pumpkin puree, followed by eggs one at a time. Mix in vanilla extract, cinnamon, pumpkin pie spice, salt, and heavy cream until the batter is smooth.

Pour the filling over the cooled crust and smooth the top.

Place the pan in a large roasting pan and pour hot water halfway up the sides to create a water bath.

Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly.

Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.

Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.

Top with whipped cream or caramel sauce before serving.

Servings and timing

This recipe yields 12 slices.Preparation time: 25 minutesBaking time: 60-70 minutesCooling and chilling time: 7-8 hoursTotal time: approximately 9 hours

Variations

Use a gingersnap or shortbread crust for a deeper spiced flavor.

Add a swirl of maple syrup or chocolate before baking.

Top with a cinnamon whipped cream or cream cheese frosting.

Layer with a streusel topping before baking for a crumble twist.

Make mini cheesecakes using a muffin tin for individual servings.

storage/reheating

Store pumpkin cheesecake tightly covered in the refrigerator for up to 5 days.Freeze whole or individual slices for up to 2 months. Thaw in the refrigerator overnight.Serve chilled or allow to sit at room temperature for 15-20 minutes before slicing.

FAQs

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree for best texture and control over sweetness and spice.

What’s the best crust for pumpkin cheesecake?

Graham cracker or gingersnap crusts complement the flavors beautifully.

Do I need a water bath?

Yes, it helps bake the cheesecake evenly and prevents cracking.

Can I skip the heavy cream?

It adds richness and smooth texture, but sour cream or Greek yogurt can be substituted.

Why is my cheesecake cracking?

Overbaking or skipping the water bath can cause cracks—don’t worry, toppings can cover them.

Can I make it ahead?

Yes, this cheesecake is perfect made a day or two in advance.

How do I get clean slices?

Use a hot knife and wipe it clean between each cut.

Can I use store-bought crust?

Yes, though a homemade crust adds the best flavor and texture.

Is it very sweet?

It’s balanced—sweet from the pumpkin and sugars, but not overly rich.

Can I serve it with toppings?

Absolutely—whipped cream, caramel, chopped nuts, or even candied ginger work well.

Conclusion

The Best Pumpkin Cheesecake delivers everything you love about fall desserts in one creamy, spiced, and utterly decadent bite. Whether served at Thanksgiving or a cozy night in, this cheesecake is sure to impress with its flavor, texture, and festive flair. Make it once, and it might just become your seasonal tradition.

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