I love to make pumpkin cheesecake for Thanksgiving as a yummy alternative to classic pumpkin pie. It’s filled with warmly spiced fall flavors, real pumpkin puree, and plenty of tangy cream cheese. The texture is so fluffy and creamy, and it practically melts in your mouth. There’s no better Thanksgiving dessert than this one!
Nothing says the holidays quite like a rich and creamy cheesecake! Seated atop a warmly spiced graham cracker crust, this pumpkin cheesecake is so delicious. I managed to make it with just 10 ingredients, and it still packs such a flavorful punch. I can’t wait to make this delicious cheesecake for Thanksgiving!
What’s in This Pumpkin Cheesecake Recipe?
- Graham Cracker Crumbs: Create a sweet and warm base for the cheesecake. Other great options include Biscoff cookies or gingersnaps.
- Butter: Unsalted butter binds the crust.
- Sugar: Granulated sugar sweetens the crust, while a combination of granulated and brown sugars sweeten the cheesecake filling.
- Pumpkin Pie Spice: Adds warmth and depth to the crust and the filling.
- Cream Cheese: Forms the rich, creamy, and tangy base of the cheesecake.
- Pumpkin Puree: Adds earthy pumpkin flavor and color to the cheesecake.
- Heavy Cream: Helps thin the cheesecake to the correct consistency without making it any less rich and creamy.
- Vanilla Extract: Enhances the warm and sweet flavors of the cheesecake.
- Eggs: Help bind the cheesecake to give it structure.
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How to Store
Store leftover pumpkin cheesecake tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Use room temperature ingredients for best results.
- Easily crush the graham cracker crumbs by adding them to a food processor.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
Pumpkin Cheesecake Recipe
Ingredients
For the Crust
- 2 cups graham cracker crumbs (from about 18 cracker sheets)
- 6 tablespoons unsalted butter (¾ stick)
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
For the Cheesecake
- 32 ounces cream cheese room temperature (4 bricks)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 15 ounces pumpkin puree (1 can)
- ½ cup heavy cream room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 3 large eggs room temperature
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Instructions
- Preheat the oven to 350° F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the 9-inch springform pan. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
- Place the graham cracker crumbs in a bowl; pour in the melted butter, sugar, and pumpkin pie spice; and blend until combined.2 cups graham cracker crumbs, 6 tablespoons unsalted butter, ¼ cup granulated sugar, 1 teaspoon pumpkin pie spice
- Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Be careful to get an even layer of crust. It’s best to use a glass or measuring cup to get an even, hard-packed crust, and keep buildup out of the corner.
- Bake crust for 10 minutes. Allow crust to cool completely.
- Using a hand mixer, beat the cream cheese on low speed until soft. Add the rest of the ingredients, except for the eggs. Mix on low speed just until the ingredients are mixed.32 ounces cream cheese, 1 cup granulated sugar, ¼ cup brown sugar, 15 ounces pumpkin puree, ½ cup heavy cream, 1 tablespoon pure vanilla extract, 1 tablespoon pumpkin pie spice
- Add the eggs, one at a time, to the cream cheese mixture, and blend on low speed, scraping the sides of the bowl with a rubber spatula.3 large eggs
- Pour cheesecake batter into the baked cookie crust. Spread evenly.
- Place the cheesecake in the water bath in the oven, being careful not to touch the very hot water. Bake for approx. 80-90 minutes (don’t open the oven door to check on it during baking). The cheesecake will be done when the center is still a little jiggly when you gently shake the pan, but the outer edges seem firm. When it’s baked, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the door by placing a wooden spoon in it.
- Take the cheesecake out of the oven and let it cool completely, then put it in the fridge for at least 5 hours.
- Carefully remove the springform pan, first running a small knife blade around the outer edge. Cut into slices, and serve with whipped cream, drizzled caramel sauce, or ice cream.
Notes
How to Make Pumpkin Cheesecake Step-by-Step
Mix the Crust: Preheat your oven to 350° F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the 9-inch springform pan. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath. Place 2 cups of graham cracker crumbs in a bowl; pour in 6 tablespoons of melted unsalted butter, ¼ cup of granulated sugar, and 1 teaspoon of pumpkin pie spice; and blend until combined.
Bake the Crust: Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Be careful to get an even layer of crust. It’s best to use a glass or measuring cup to get an even, hard-packed crust, and keep buildup out of the corner. Bake crust for 10 minutes. Allow crust to cool completely.
Beat the Filling: Using a hand mixer, beat 32 ounces (4 bricks) of cream cheese on low speed until soft. Add 1 cup of granulated sugar, ¼ cup of brown sugar, 15 ounces (1 can) of pumpkin puree, ½ cup of heavy cream, 1 tablespoon of pure vanilla extract, and 1 tablespoon of pumpkin pie spice. Mix on low speed just until the ingredients are mixed.
Add the Eggs: Add 3 large eggs, one at a time, to the cream cheese mixture, and blend on low speed, scraping the sides of the bowl with a rubber spatula.
Bake the Cheesecake: Pour cheesecake batter into the baked cookie crust. Spread evenly. Place the cheesecake in the water bath in the oven, being careful not to touch the very hot water. Bake for approx. 80-90 minutes (don’t open the oven door to check on it during baking). The cheesecake will be done when the center is still a little jiggly when you gently shake the pan, but the outer edges seem firm. When it’s baked, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the door by placing a wooden spoon in it.
Chill and Serve: Take the cheesecake out of the oven and let it cool completely, then put it in the fridge for at least 5 hours. Carefully remove the springform pan, first running a small knife blade around the outer edge. Cut into slices, and serve with whipped cream, drizzled caramel sauce, or ice cream.
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