Are you looking for a festive holiday dessert? After making this delicious pumpkin cheesecake recipe with creamy slices nestled on a graham cracker crust, get ready for compliments and smiles!
Recipe Science
- Use full-fat brick cream cheese with stabilizers like carob or locust bean gum. These help firm up the filling as it cools.
- Eggs bind and thicken the filling for a soft, creamy texture. The fat and emulsifiers in the yolks ensure a smooth, velvety consistency.
- The crust needs a binder to hold the crumbs together. Sugar adds structure, while butter coats the crumbs and prevents sogginess.
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Why It Works
This easy pumpkin cheesecake recipe is the perfect dessert to embrace fall flavors and impress your guests during Thanksgiving. Its rich, creamy texture combined with the warm spices of pumpkin makes it a standout treat for any gathering. Whether you’re looking to add a twist to your traditional holiday desserts or want to indulge in something seasonal, this pumpkin dessert is a delicious choice that brings the essence of autumn to your table.
Pumpkins have a mild flavor and a hint of sweetness. I use a balance of tangy dairy products paired with bold baking spices to enhance their flavor. In addition, baking in a hot water bath cooks the custard cheesecake filling gently in a steamy environment, preventing the surface from cracking and drying out. Chilling is essential for texture and making slicing easy. In turn, this recipe is ideal for making in advance.
Ingredients You’ll Need
- Cream Cheese: Use full-fat brick cream cheese that contains a thickening agent and stabilizer, typically carob bean gum or locust bean gum. These ingredients will help firm up the texture as the pumpkin cheesecake filling cools. The cheese spreads, and whips sold in plastic tubs have more air and a different ratio of dairy and stabilizers, making for a thinner end product that’s more difficult to slice.
- Pumpkin: For this recipe, I use canned pumpkin puree. Since the puree is high in moisture, I reduce the amount of heavy whipping cream to rebalance the liquid to prevent a runny center.
- Eggs: I use eggs to bind and thicken the filling for a soft and creamy texture. The goal is not to overcook the filling, which can cause curdling and make the result too firm. The additional fat in the yolks and the emulsifiers like lipoproteins and lecithin give a velvety consistency. The only downside is that there is some weeping during prolonged storage without thickening agents like flour or cornstarch. However, the texture will be firmer when those ingredients are added.
- Sweeteners: Pumpkin puree alone tastes bland, while cream cheese is slightly sweet with a tang. To balance these two main ingredients, I add two types of sweeteners: granulated sugar and light brown sugar. I like some molasses notes without overpowering the gourd.
- Seasoning: I use homemade pumpkin pie spice in the filling, typically a mixture of cinnamon, ginger, nutmeg, cloves, and allspice. Using the same warm spices in the crust adds the characteristic holiday taste. Store-bought blends vary in the types and ratios of individual ingredients. A little bit of table salt enhances the flavor of the filling. Vanilla extract rounds out the baked notes in the filling.
- Cream: Heavy whipping cream is added for richness. Sour cream adds a nice acidity and complements the tartness of the cultured cream cheese.
- Graham Cracker Crust: A combination of crushed graham crackers, pumpkin pie spice, melted butter, and granulated sugar.
- Whipped Cream Topping: To decorate each cheesecake slice, combine heavy cream, powdered sugar, and cinnamon.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This baked pumpkin cheesecake recipe is easy to customize! Try these delicious options:
- Pumpkin: You can also easily make pumpkin puree. Note there different types of pumpkin that are suitable for baking, like sugar pie, available at most grocery stores during the fall. Avoid canned pumpkin pie filling products because they have already been sweetened and seasoned. I like to control the levels of my flavoring agents.
- Crust: Instead of graham crackers, try chocolate wafers for a taste of cocoa.
- Spices: Cardamom adds a lovely fragrance and herbal flavor. Crack some black pepper into the filling for an unexpected spicy flavor.
- Toppings: Add chopped pecans, walnuts, or peanuts. Add crunch with pepitas or roasted pumpkin seeds. Drizzle on caramel sauce for a gourmet garnish.
How to Make Pumpkin Cheesecake
Step 1: Preheat the Oven
Position the oven rack in the lower-middle spot for even baking, then preheat to 350°F (176°C) to achieve a perfectly crisp graham cracker crust.
Step 2: Crush the Crackers
To make the perfect graham cracker crust, break the graham crackers into smaller pieces and add them to a food processor.
Pulse on and off about ten times until you have fine crumbs. You’ll need 2 cups of these crumbs for your crust.
Experimentation Encouraged: If you don’t have a food processor, place the graham crackers in a large resealable plastic bag and crush them with a rolling pin. This easy and effective alternative gives you control over the texture.
Step 3: Prepare the Crust
I use a similar crust as my key lime pie recipe, but I add a combination of warm spices that pair nicely with pumpkin; cinnamon, nutmeg, ginger, allspice, and cloves.
Melted butter hydrates the crackers, but the fat also provides a lipid barrier that coats them, so the crust does not get overly soggy when the filling is added.
Ingredient Chemistry: Without a firm base, cheesecake would be a big blob. Using graham cracker crumbs creates a flavorful bottom layer, adding a much-needed texture contrast. The crust needs a binder for the porous and pebbly particles to stick together. Granulated sugar and butter do the trick. Not only does the sugar provide sweetness as it heats up, but it also melts and hardens.
Step 4: Prepare the Pan
I use a 9-inch springform pan with 3-inch high sides. This recipe makes for a tall cheesecake, so you want plenty of volume for filling. I recommend greasing the sides and bottom of the pan with nonstick cooking spray or melted butter for extra insurance of a proper release.
Pro Tip: I also like to cut out a 9-inch circle of parchment paper and place it on the bottom, then grease the top. Trust me. Removing the crust with a bit of thin paper underneath is much easier. You can use a 10-inch pan, but the result will not be as tall, and with more surface area, it will bake slightly faster.
Step 5: Form the Crust
Firmly press 1 ½ cups of crushed graham cracker into the greased springform pan. I push the crumbs down using the bottom of a measuring cup. Use the remaining ½ cup for the sides of the pan, going up about 1 inch.
If using a 10-inch pan, avoid going up the sides. The crust will feel delicate, like making a sandcastle, but the sugars will harden and help it stick together once baked. If you like a thicker crust, press with more crumbs into the bottom.
Step 6: Bake the Crust
Bake at a moderate 350ºF (177ºC) for about 12 minutes to dry the surface and create a browned, hardened crust. You will start to smell the lovely aromas from the spices warming up and cooking in the butter. Let the crust cool down and solidify before adding the cheese filling.
Step 7: Wrap the Pan
Once the crust has cooled, tightly wrap the bottom and sides of the pan with heavy-duty foil to prevent water from seeping in during the water bath. Two 18-inch square pieces work well, or you can use four thinner sheets in an overlapping cross pattern for extra protection.
Alternatively, you can wrap the pan with plastic slow cooker liners and cover it with foil for an additional barrier. This ensures your cheesecake bakes evenly without any water getting into the crust.
Step 8: Reduce the Oven Temperature
Lower the oven temperature to 325°F (163°C) to ensure the cheesecake bakes slowly and evenly.
Step 9: Boil the Water
In a large pot, bring 4 quarts of water to a boil. This will be for the water bath, which will help the cheesecake bake evenly and prevent cracking.
Step 10: Whip the Cream Cheese
Avoid using cream cheese straight from the refrigerator. The cold fat in the cheese will make the texture lumpy instead of smooth. I target 65 to 70ºF (18 to 21ºC). Beating the cream cheese until soft and scraping down the bowl prevents any pockets of unblended cream cheese from forming, which could lead to an uneven texture in your final cheesecake.
Expert Tip: Gently mixing is crucial to achieving a smooth cheesecake texture. Don’t use the stand mixer beyond medium speed, or you will incorporate too much air into the filling. You need some air to lighten the texture, but large trapped bubbles can cause cracks in the surface.
Step 11: Add the Sweeteners and Spices
Mix in the granulated sugar, light brown sugar, and warm spices until well combined. Scrape down the bowl halfway through to ensure everything blends evenly.
Step 12: Add the Pumpkin
Add the pumpkin puree and vanilla, and mix until smooth, about 45 seconds, scraping down the bowl as needed.
Step 13: Mix in the Eggs
It is much easier to incorporate the thick egg whites and yolk when they are not cold. Make sure they are at room temperature before use. Add the eggs one at a time, beating on low until each is thoroughly combined, about 10 seconds per egg.
Step 14: Add the Creams
Add the room-temperature sour cream and heavy whipping cream, and beat on low until just combined, about 10 seconds.
Step 15: Add the Filling to the Pan
Pour the filling into the springform pan. Gently tap the bottom of the pan on the countertop a few times to release any air bubbles. If you see bubbles on the surface, use a toothpick or fork tines to pop them for a smooth, even top.
Step 16: Prepare the Water Bath
You can easily make a water bath with a roasting pan big enough to fit the springform pan. Add just enough boiling water to go halfway up the sides. I find that 4 quarts are typically sufficient for my setup.
A water bath creates a steamy environment in the oven that gently bakes the custard, preventing cracks on the surface. It also prevents the edges from cooking too quickly, so the custard stays creamy and does not overcook.
Step 17: Bake the Cheesecake
Once you add the roasting pan to the oven, it drops the temperature to about 300ºF (149ºC), perfect for a gentle bake. The hot water keeps the environment steamy and moist, preventing the surface of the cheesecake from browning or cracking due to drying out. It takes at least 90 minutes of bake time. The gradual cooking will ensure smooth and creamy bites.
Tips for Perfect Execution: The edges will be firm and start pulling away, but the center will still wiggle when you shake the pan. You can use an instant-read thermometer to check. The center should be 150ºF (66ºC), while the sides should be about 165 to 170ºF (74 to 77ºC), about 1 inch from the edges.
Step 18: Cool in the Oven
If you take the cheesecake out of the oven, the room temperature will not be warm enough to finish cooking the center. To remedy this, turn off the oven and open the door about 5 inches. This process will keep the environment warm and steamy with the pan still in the water bath. Carryover cooking will gently finish the center without drying the edges or top. The cheesecake will be set after 1 hour.
Step 19: Cool the Cheesecake
After taking the pan out of the oven, use a thin paring knife or a small offset spatula to run it along the sides. If the filling clings to the side of the pan when cold, it could cause cracking on the edges. To prevent this, let the filling finish cooling in the pan placed on a wire rack for 3 hours. If you put it in the refrigerator right out of the oven, the egg proteins will contract and shrink, causing cracking.
Step 20: Refrigerate
It’s essential to cover the cheesecake with plastic wrap and let it chill for at least 4 hours before serving. Overnight is ideal for maintaining proper slicing consistency. You can store it for up to 3 days, but the crust will gradually pick up moisture from the humidity in the refrigerator.
Step 21: Make the Whipped Cream Topping
Combine the heavy cream, powdered sugar, and cinnamon in a stand mixer with a whisk attachment. Start whipping on medium-low until it becomes frothy, about 1 minute. Then, increase to medium-high and whip until soft peaks form, around 45-60 seconds.
Keep an eye on it, and continue whipping in short bursts until stiff peaks form. Once ready, transfer the whipped cream to a piping bag with a star tip for easy decorating. Try my other methods for how to make whipped cream if you don’t have a mixer.
Step 22: To Serve
Carefully remove the outer ring of the pan. Leave it on the bottom pan to slice and serve, or run a spatula underneath to release the crust and transfer it to a serving platter. Use a thin-bladed knife to cut slices, wiping the blade between cuts.
I like to dip the knife in hot water, dry it, and slice it cleanly for clean cuts. In culinary school, my professor used dental floss for thin cuts, but I still prefer a knife. To finish, add a dollop of whipped cream or homemade Nutella.
Frequently Asked Questions
To make the cheesecake pan extra leakproof, use two materials. Tightly wrap and tie a slow cooker liner around the pan, trimming to fit as needed. Then, wrap with heavy-duty foil to cover the bottom and sides. You can use a few large 18-inch wide foil pieces or four layers of foil for smaller pieces.
If the cheesecake recipe contains starches like flour or cornstarch, the water bath can be skipped. However, the dry heat will cook the edges faster than the center and may brown slightly on top. If you start to see a color change, you can loosely tent the top. I recommend checking for doneness after 60 minutes and then every 5 to 10 minutes after to prevent overcooking.
You can use chocolate graham crackers for a flavored cocoa crust. Gingersnap cookies are another option, although the additional sugar already in the formula makes the crumb consistency more sticky.
If you don’t have a springform pan, use a 9-inch cake pan that is 3 inches tall. Line the bottom of the pan with a piece of circular parchment paper to make it easier to remove. Grease the sides and bottom. After chilling, run a warm knife along the sides and carefully turn it over to release. You can also line the inside of the pan with foil, leaving edges to grab and lift out the cheesecake. This option might not be as pretty, but it will be easier to remove.
More Pumpkin Desserts
If you tried this Pumpkin Cheesecake Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs, about 16 full crackers
- ¼ cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice, (see notes)
- 6 tablespoons unsalted butter, melted
Pumpkin Cheesecake Filling
- 4 quarts water, for water bath
- 2 pounds cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons pumpkin pie spice, (see notes)
- ½ teaspoon table salt
- 1 ½ cups pumpkin puree
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- ⅓ cup sour cream, room temperature
- 2 tablespoons heavy whipping cream, room temperature
Cinnamon Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
Instructions
- Heat the Oven – Place the oven rack in the lower-middle position. Heat to 350°F (176°C).
- Crush the Crackers – Break the graham crackers into pieces and add them to a food processor. Pulse on and off until finely ground, about 10 times. Measure out 2 cups into a medium bowl. Alternatively, crush graham crackers in a large resealable plastic bag.
- Prepare the Crust – Add the granulated sugar and pumpkin pie spice to the crumbs and stir to combine. Add the melted butter and stir. The mixture should look like wet sand and hold its shape when pressed together.
- Prepare the Pan – Lightly grease the sides and bottom of a 9-inch springform pan with cooking spray or melted butter. If desired, cut out a 9-inch circle of parchment paper and place it in the pan, then grease that to make it easier to remove the cheesecake.
- Make the Crust – Using the bottom of a measuring cup and firmly press 1 ½ cups of crumb mixture evenly into the pan. Use the remaining ½ cup of crumbs and press with fingertips about 1-inch up the sides. For a thicker base layer, do not press up the sides.
- Bake the Crust – Bake the crust until the edges turn golden brown and the surface hardens, about 10 to 12 minutes. Cool on a wire rack for at least 10 minutes.
- Wrap the Pan – Once cooled, tightly wrap the bottom and sides of the pan with heavy-duty foil. Using two 18-inch square pieces works well or four thin sheets in an overlapping cross pattern. Alternatively, tightly wrap plastic slow cooker liners around the pan first, then wrap in foil.
- Reduce the Oven Temperature – Reduce the oven temperature to 325ºF (163ºC).
- Boil the Water – In a large pot, bring the water to a boil. This will be used to make a water bath.
- Whip the Cream Cheese – In a stand mixer fitted with a paddle attachment or handheld mixer, add the softened cream cheese. Mix on medium speed (setting 5) until smooth and no lumps remain, about 30 seconds. Scrape down the bowl.
- Add the Sweeteners and Spices – Add the granulated sugar, brown sugar, pumpkin pie spice, and salt. Mix at medium-low speed (setting 4) until combined, about 2 minutes, scraping down the bowl halfway through.
- Add the Pumpkin – Add the pumpkin puree and vanilla. Mix at medium-low speed (setting 4) until combined, about 45 seconds, scraping down the bowl halfway through.
- Mix in the Eggs – Add 1 egg at a time and beat on low speed (setting 2) until combined, about 10 seconds per egg. Scrape down the bowl.
- Add the Creams – Add the sour cream and heavy whipping cream, beating on low speed (setting 2) until combined, about 10 seconds.
- Add the Filling to the Pan – Pour the filling into the springform pan. Gently tap the bottom of the pan on the countertop several times to bring any air bubbles to the surface. Use a toothpick or the tines of a fork to pop any bubbles.
- Prepare the Water Bath – Place the foil-wrapped pan in a roasting pan. Pour enough hot water into the roasting pan to come up about halfway up the sides of the cheesecake pan.
- Bake the Cheesecake – Carefully transfer the roasting pan to the oven set on the lower-middle rack. Bake until the cake edges set and start pulling away from the pan's sides, about 90 to 105 minutes. The center should slightly jiggle when you shake the pan. Using an instant-read thermometer, the center should be about 150ºF (66ºC), and the edges will be about 165 to 170ºF (74 to 77ºC).
- Cool in the Oven – Turn the oven off and leave the door open about 5 inches. Keep the cheesecake in the water bath to cool for 60 minutes. This process will gently set the filling and prevent cracking.
- Cool the Cheesecake – Remove the cheesecake from the water bath and discard the foil. Carefully run a small knife along the edges of the pan to loosen from the sides. It helps to warm the blade in hot water and wipe dry before using. Cool completely in the pan on a wire rack for about 3 hours.
- Refrigerate – Keep the cheesecake in the pan. Tightly cover with plastic wrap making sure not to touch the surface, and cover the top with foil. Refrigerate for at least 4 hours and up to 3 days before serving.
- Make the Whipped Cream Topping – In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and cinnamon to the bowl. Alternatively, use a hand mixer with the whisk or beater attachment, or whip by hand.Whip the mixture at medium-low speed (setting 4) until the cream is frothy with bubbles on the surface, about 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy smooth consistency, about 45 to 60 seconds for soft peaks. Continue to beat in 5-second intervals until stiff peaks form. Be careful, as the texture will change quickly. Transfer to a piping bag fitted with a star tip.
- To Serve – Carefully remove the outer rim of the springform pan, making sure that the sides are not sticking. Use a spatula to release the bottom of the crust from the pan and transfer to a serving platter, or serve directly from the pan. Top the cheesecake with the whipped cream using a pastry bag and star tip.
Notes
- Homemade Pumpkin Pie Spice: Combine 1 ½ teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice. Use 1 ½ teaspoons for the crust and 2 teaspoons for the filling.
- Storing: Whole cheesecakes can be wrapped in the refrigerator for up to 3 days and slices in an airtight container for up to 5 days.
- Freeze: Once chilled for 4 hours, store on the bottom of the springform pan or transfer to a cardboard circle or plate. Wrap in plastic wrap and cover with foil. Freeze for 2 months, and defrost in the refrigerator before serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Perry says
Can I make these in a muffin tin using cupcake liners for individual service?
Jessica Gavin says
Yes, you can make mini cheesecakes. I would double-line. Bake at 350 until the centers set, about 20 to 30 minutes. Let me know how they turn out!
Judy says
Will you be doing a video on this Jessica? We were just checking and didn’t find one. We were looking under you on YouTube.
Jessica Gavin says
Hopefully in the future, Judy! There is a short video on Instagram and tiktok on how to make the cheesecake. We will also add a short video to YouTube soon!
Judy says
Oh Jessica, you just keep tempting us with all these pumpkin recipes. We ran out of the Pumpkin Chocolate Chip bread about 4 days ago and we were both saying gosh I miss having a slice of that with coffee in the evening. Thanks for all your seasonal, holiday and every day recipes that are all so delicious.
Jessica Gavin says
You’re so welcome, Judy!