Fall is the season for warm spices, cozy gatherings, and of course, pumpkin-flavored everything! This Pumpkin Cheesecake Recipe is the perfect treat to enjoy with friends and family this year! I hope you enjoy it as much as I do!

A pumpkin cheesecake with a graham cracker crust is topped with swirls of whipped cream. The cheesecake is partially sliced, and several small pumpkins and cinnamon sticks are in the background, creating an autumnal scene.

How To Make Pumpkin Cheesecake

For the Graham Cracker Crust
Preheat the oven to 350°F and lightly grease a 9″ springform pan. Wrap the outside of the pan with tin foil to prevent water from seeping in during the water bath later on.
Mix the graham cracker crumbs with both sugars. Add the melted butter and mix until combined.
Press the mixture firmly into the bottom and about 3/4 up the sides of the prepared pan, ensuring an even distribution.
For the Pumpkin Cheesecake
In a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the softened cream cheese on low speed until smooth and free of lumps. You can make this by hand but electric mixers are super helpful is achieving a smooth cheesecake batter!
Add the pumpkin puree (do not use canned pumpkin pie mix), both sugars and sour cream to the cream cheese mixture. Continue mixing on low speed until well combined.
Add the eggs one at a time, mixing between each addition and scraping down the sides of the bowl to ensure even mixing. Add in the vanilla extract.
Finally, add the flour, cinnamon, pumpkin pie spice, and a pinch of salt. Mix until the batter is smooth and lump-free.
Pour the pumpkin cheesecake mixture into the prepared pan with the graham cracker crust.
Place the cheesecake pan into a larger dish filled with 1-2 inches of water to create a water bath.
Bake for 1 hour and 15 minutes. Turn off the oven, open the door halfway, and leave the cheesecake inside for 5-8 minutes to cool gradually.
Remove the cheesecake from the oven and water bath, then transfer it to the fridge to chill for at least 4 hours or overnight.
For the Whipped Cream
In a large bowl, beat the heavy cream, sugar, and vanilla extract on medium speed with an electric mixer. Increase the speed as the mixture thickens, until it reaches a cool whip consistency.
Pipe swirls of whipped cream along the edges of the chilled cheesecake, slice, and serve!

A pumpkin cheesecake topped with swirls of whipped cream is presented on a table. One slice is removed, revealing the creamy interior. The table is adorned with small pumpkins, autumn leaves, and a white plate, suggesting a fall or Thanksgiving theme.

What Spices Makeup Pumpkin Pie Spice?

Pumpkin pie spice is a blend of warm spices that give pumpkin desserts their signature flavor.

Cinnamon: Sweet and earthy with a slight spicy kick.
Nutmeg: Warm and nutty with a hint of sweetness (my personal favorite spice).
Ginger: Sharp and spicy with a hint of sweetness.
Cloves: Strong, sweet, and slightly bitter.
Allspice: Tastes like a combination of cinnamon, nutmeg, and cloves – and SUPER strong. A little goes a long way!

A pumpkin cheesecake topped with eight swirls of whipped cream sits on a white surface surrounded by small pumpkins, cinnamon sticks, and autumn leaves. A slice has been cut out and is placed on a white plate in the foreground.

How to Store Homemade Pumpkin Cheesecake

1. Cover the cheesecake with plastic wrap or transfer it to an airtight container to be stored in the refrigerator for up to 5 days.
2. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving. Good as new and still so delicious!

How to Make Graham Cracker Crust

Mix graham cracker crumbs with light brown sugar and granulated sugar.
Add melted butter and stir until well combined.
Press the mixture into your springform pan, covering the bottom and 3/4 up the sides. VOILA!

A slice of pumpkin cheesecake topped with a swirl of whipped cream is being served from a whole cheesecake in the background. The dessert sits on a light-colored plate, with crumbs scattered around, emphasizing the creamy texture of the cheesecake.

Tips for Making Cheesecake

Use room temperature ingredients: This ensures smooth and even mixing.
Mix on low speed: Over-mixing can incorporate too much air, leading to cracks.
Scrape the bowl: Regularly scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
Avoid overbaking: The center should still be slightly jiggly when you turn off the oven.

How to Prevent My Cheesecake from Cracking

Water bath: Baking the cheesecake in a water bath adds moisture to the oven, preventing the cheesecake from drying out and cracking.
Gradual cooling: Let the cheesecake cool gradually in the oven with the door open halfway to prevent sudden temperature changes.
Don’t over-mix: Mixing at low speed and avoiding over-beating helps to reduce the risk of cracks.

A pumpkin pie topped with eight swirls of whipped cream is shown on a white surface. One slice has been cut from the pie. The pie has a light brown crust and smooth orange filling. Nearby, there are cinnamon sticks and a small orange pumpkin.

What Does a Water Bath Do for Cheesecake?

Provides even heat: The water bath helps distribute heat evenly around the cheesecake, ensuring it cooks uniformly.
Adds moisture: The steam from the water bath keeps the cheesecake moist, reducing the risk of cracks.
Prevents over-baking: The water bath helps control the baking temperature, preventing the cheesecake from becoming dry or overcooked.

Pumpkin Cheesecake Recipe Variations

Caramel Topping: Drizzle caramel sauce over each slice for an extra layer of sweetness. You can use store-bought caramel or make your own.
Brûléed Sugar: For a crème brûlée effect, sprinkle a thin layer of granulated sugar on top of the cheesecake after it has chilled. Use a kitchen torch to melt and caramelize the sugar, creating a crispy, caramelized topping.
Chocolate Ganache: Add a layer of rich chocolate ganache on top of the cheesecake before chilling. Simply melt semi-sweet chocolate with heavy cream and pour it over the cheesecake.
Pecan Praline: Top the cheesecake with a pecan praline sauce made from butter, brown sugar, and chopped pecans for a nutty and sweet variation.
Spiced Whipped Cream: Instead of plain whipped cream, add a pinch of cinnamon or nutmeg to the whipped cream for an extra touch of fall flavor.

Pumpkin Cheesecake Recipe

Recipe by Maddison Koutrouba – thesqueakymixer.com

0.0 from 0 votes

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Servings

8-10

servings

Prep time

minutes

Cooking time

hour

Cook Mode

Keep the screen of your device on.

Ingredients | Graham Cracker Crust

2 cups graham cracker crumbs
2 Tbsp. light brown sugar, tightly packed
1 Tbsp. granulated sugar
8 Tbsp. unsalted butter, melted
Pumpkin Cheesecake
38 oz. blocks cream cheese, softened
1 can pumpkin puree
1/2 cup tightly packed light brown sugar
3/4 cups granulated sugar
1/4 cup sour cream
4 eggs, room temperature
3 tsp. vanilla extract
2 1/2 Tbsp. all-purpose flour
1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
pinch salt
Whipped Cream
2 cups heavy whipping cream
1/4 cup granulated sugar
2 tsp. vanilla extract

Directions

Preheat the oven to 350 degrees F and lightly grease a 9″ spring form pan. Wrap the entire outside of the pan from the bottom up to the sides in tin foil. This will prevent water from seeping into the pan when the cheesecake bakes in a water bath later on. Set aside.
To make the graham cracker crust, mix the graham cracker crumbs and both sugars. Add the melted butter and mix to combine.
Pour this mixture into the prepared pan and firmly press into the bottom and about 3/4 of the way up the sides of the pan. Try to press and distribute the crust as evenly as possible throughout the pan.
Pumpkin Cheesecake
In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, mix the cream cheese on low speed until it is nice and smooth and there are no lumps. If your cream cheese is too cold, it will make your batter lumpy, pop the cream cheese in the microwave for a few seconds if needed to get it nice and smooth and creamy.
Add the pumpkin puree, both sugars, and the sour cream to the cream cheese mixture and continue to mix on low speed to combine .
Add the eggs one at a time mixing between each addition. Be sure to scrape down the sidees of your bowl as you mix to ensure that everything is combining evenly. Add in the vanilla.
Lastly, add the dry ingredients (flour, cinnamon, pumpkin pie spice, and salt). Mix just until the mixture is nice and smooth and there are no lumps.
Pour the pumpkin cheesecake mixture into your prepared pan with the graham cracker crust.
Place the cheesecake pan into a large pan or dish, so that it’s snug inside, filled with 1-2 inches of water to create a water bath.
Place the cheesecake sitting in the water bath in the oven and bake for 1 hour and 15 minutes. As soon as the timer goes off, keep the cheesecake in the oven but turn the oven off and open the oven door about halfway and leave for about 5-8 minutes. This won’t create a drastic temperature change for the cheesecake and reduce the chances ofit cracking.
After a few minutes, remove the cheesecake from the oven and out of the water bath then transfer to the fridge to chill for at least 4 hours or overnight.
Whipped Cream
Add the heavy cream, sugar, and vanilla to a large bowl and use an electric mixer to beat on medium speed. As the mixture starts to thicken you can increase the speed until it reaches a cool whip consistency.
Pipe swirls of whipped cream along the edges of the cheesecake then slice into even pieces and enjoy!

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