Why You’ll Love Pumpkin Cheesecake Recipe

This cheesecake hits all the right notes: a buttery, crisp graham‑cracker crust, a velvety pumpkin‑spice filling, and just the right balance of sweetness and warmth. Plus, it’s made in a 9‑inch springform pan and chilled ahead of time, so it’s ideal for entertaining. Because the filling is baked gently and chilled overnight, you’ll get smooth slices and minimal cracking.

Ingredients

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

For the crust:

graham cracker crumbs (about 1½ cups, from ~13 crackers)
melted unsalted butter
granulated sugar
ground cinnamon

For the pumpkin cheesecake:

cream cheese, room temperature
packed light brown sugar
pumpkin puree (100% pumpkin)
large eggs
sour cream
all‑purpose flour
pumpkin pie spice (plus extra to dust)
salt
pure vanilla extract

Optional toppings:

caramel sauce
whipped cream

Directions

Preheat the oven to 350°F (175°C). In a food processor or using a rolling pin and zip‑top bag, crush the graham crackers into fine crumbs. Mix with melted butter, sugar, and cinnamon. Press the mixture into the bottom and ½ inch up the sides of a 9‑inch springform pan. Place the pan on a foil‑lined baking sheet and bake for 8 minutes. Let cool, then reduce oven temperature to 325°F (160°C).
In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar on medium speed until light and fluffy (about 5 minutes), scraping down the sides as needed.
In a separate bowl, whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until smooth. Add to the cream cheese mixture and mix on low speed just until combined.
Pour the batter into the cooled crust. Tap the pan on the counter several times to release air bubbles. Place a loaf pan half-filled with hot water on the rack beside the cheesecake in the oven to create steam.
Bake at 325°F for 50–60 minutes, or until the edges are set and the center (about 3 inches) jiggles slightly.
Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 30 minutes.
Run a knife around the edges of the cheesecake to prevent cracking. Cool to room temperature on a wire rack (about 2 hours), then cover and refrigerate for at least 4 hours or overnight.
Before serving, remove the springform pan ring and top with caramel sauce and whipped cream if desired.

Servings and timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 4–6 hours (overnight preferred)
Total Time: 7 hours 30 minutes

Variations

Use gingersnap or Biscoff cookie crumbs instead of graham crackers for a spiced crust.
Substitute homemade pumpkin puree (well-drained) for canned pumpkin.
Swirl caramel or cinnamon sauce into the batter before baking for a marbled effect.
Leave off caramel for a lighter dessert and top only with whipped cream.
Garnish with toasted pecans, crushed cookies, or a sprinkle of extra pumpkin spice.

Storage/Reheating

Refrigerator: Cover and refrigerate for up to 5 days. For best texture, store without toppings.
Freezer: Wrap the whole cheesecake or slices in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Cheesecake is best served cold. If you prefer it slightly warmer, let it sit at room temperature for 15 minutes before serving. Do not microwave.

FAQs

What type of pumpkin puree should I use?

Use 100% pure pumpkin puree with no added sugar or spices. Avoid pumpkin pie filling, which can affect both texture and flavor.

Can I use a different size pan?

A 9‑inch springform pan is best. Using a different size will affect thickness and baking time, so adjust accordingly and monitor doneness carefully.

Why is there a water bath or steam pan in the oven?

The pan of water creates steam, which helps prevent cracks by keeping the baking environment moist and reducing temperature swings.

Why did my cheesecake crack?

Cracks can result from overmixing, sudden temperature changes, overbaking, or not loosening the sides after baking. Gentle mixing and gradual cooling help prevent this.

Can I make this ahead of time?

Yes, it’s perfect for making ahead. Chill for at least 4 hours or up to 5 days before serving.

Can I freeze it?

Yes, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and add toppings just before serving.

How should I slice it cleanly?

Use a sharp knife dipped in hot water and wiped dry before each slice for clean edges.

Can I omit the toppings?

Absolutely. The cheesecake stands well on its own, and toppings are purely optional.

Can I adjust the sweetness or spice level?

Yes. You can reduce the brown sugar slightly for less sweetness, or adjust the pumpkin pie spice to your preference.

Can I use low-fat ingredients?

Full-fat cream cheese and sour cream provide the best texture, but you can experiment with reduced-fat versions. Just note that the consistency may vary.

Conclusion

This Pumpkin Cheesecake blends creamy texture with warm fall flavors, offering an elegant and comforting dessert for any occasion. Whether you’re making it for Thanksgiving, a special dinner, or just because, its rich pumpkin spice flavor, smooth texture, and show-stopping look will impress every time. Make it ahead, store it with ease, and enjoy a perfect slice of seasonal indulgence.