Dreamy Pumpkin Cheesecake Recipe: Fall’s Sweetest Treat

My autumn-loving heart beats faster for this dreamy pumpkin cheesecake that promises pure comfort in every delectable slice.

Creamy textures merge with warm seasonal spices to create a dessert worth celebrating.

Rich cream cheese blends seamlessly with silky pumpkin puree, crafting an irresistible harmony of flavors.

Warm cinnamon and nutmeg whisper sweet memories of cozy kitchen gatherings.

Baking this dessert fills your home with an enchanting fragrance that beckons everyone to the table.

Each forkful promises a velvety, decadent experience that elevates simple ingredients into something magical.

One taste, and you’ll understand why this recipe becomes an instant autumn classic.

Pumpkin Cheesecake – What You’ll Need

• Graham Cracker Crumbs: Classic base for cheesecake, provides sweet and crunchy foundation.
• Sugar: Adds sweetness to the crust.
• Salt: Enhances overall flavor profile.
• Butter: Binds ingredients and creates rich, golden texture.

• Cream Cheese: Creamy base that gives cheesecake its signature texture and rich flavor.
• Sour Cream: Adds tanginess and helps create smooth consistency.
• Eggs, Egg Yolks: Provide structure and help bind ingredients together.
• Pumpkin Puree: Brings classic autumn flavor and signature orange color.
• Granulated Sugar, Brown Sugar: Create sweetness with depth of flavor.
• Spices (Cinnamon, Nutmeg, Ginger): Deliver warm, traditional pumpkin pie seasonings.
• All-Purpose Flour: Helps stabilize and thicken the filling.
• Vanilla Extract: Enhances overall flavor complexity.

• Heavy Cream: Creates light and fluffy whipped cream texture.
• Confectioners' Sugar: Sweetens and helps stabilize whipped cream.
• Vanilla Extract: Adds subtle aromatic flavor to whipped cream.

Pumpkin Cheesecake Instructions from Crust to Topping

Step 1: Craft the Crumbly Foundation

Warm up the oven to 350°F.

Grab a 9-inch springform pan and give it a light spray with non-stick coating.

Wrap the pan’s bottom and sides with aluminum foil for protection.

• Graham cracker crumbs
• Sugar
• Salt
• Melted butter

Press the mixture firmly into the pan, creating a solid base that climbs slightly up the sides.

Bake for 10 minutes.

Pull it out and let it cool while reducing oven temperature to 325°F.

Step 2: Whip Up the Creamy Filling

Grab a large mixing bowl and blend cream cheese and sour cream until silky smooth.

• Eggs
• Egg yolks
• Pumpkin puree
• Sugars
• Spice blend

Beat gently on low speed to combine.

Add flour and vanilla, mixing briefly to avoid overmixing.

Pour the luscious mixture into the prepared crust, smoothing the top carefully.

Step 3: Create the Water Bath Magic

Place the springform pan inside a larger baking dish.

Fill the outer pan with hot water about 3 inches deep.

Slide into the oven and bake for 30 minutes.

Lower the temperature to 300°F and continue baking for 55 minutes.

Step 4: Gentle Cooling Technique

Turn off the oven but leave the cheesecake inside with the door closed for 45 minutes.

The center should still have a slight jiggle.

Carefully run a knife around the edges to prevent cracking.

Transfer to a cooling rack and let it rest completely.

Step 5: Chill and Set

Cover the cheesecake loosely and refrigerate for at least 6 hours to allow it to set perfectly.

Step 6: Craft the Cloud-Like Topping

In a chilled bowl, whip heavy cream using an electric mixer.

• Confectioners' sugar
• Vanilla extract

Beat until medium-stiff peaks form.

Step 7: Serve with Flair

Just before serving, crown each slice with a dreamy swirl of whipped cream.

Slice, plate, and enjoy your magnificent pumpkin creation!

Cheesecake Prep Tips for the Dreamiest Pumpkin Slice

• Mix graham cracker crumbs thoroughly with melted butter to ensure a cohesive, stable base that holds together perfectly when sliced.
• Wrap springform pan with extra-wide aluminum foil to prevent water from seeping into the crust during the water bath baking method.
• Beat ingredients on low speed and don't overmix to maintain a smooth, crack-free surface, which prevents unsightly breaking during cooling.
• Follow the precise temperature reduction and resting steps to achieve a creamy, perfectly textured cheesecake without overbaking.
• Use a chilled bowl and electric mixer to create stable whipped cream peaks, adding sugar gradually for smooth, consistent texture.

Keep Pumpkin Cheesecake Fresh

• Store leftover pumpkin cheesecake in an airtight container or cover the springform pan with plastic wrap. Keep refrigerated for up to 5 days to maintain freshness and prevent bacterial growth.
• Wrap individual slices or the entire cheesecake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating, which can cause the texture to become grainy or separate.
• Allow refrigerated or thawed cheesecake to sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavor.

Desserts That Go with Pumpkin Cheesecake

• Savor Seasonal Spice Companions: Pair this pumpkin cheesecake with a warm mulled apple cider that echoes its autumnal spices, creating a cozy flavor harmony.
• Complement Creamy Richness: Select a late harvest Riesling wine with subtle sweetness that balances the cheesecake's dense, creamy texture without overwhelming its delicate pumpkin notes.
• Enhance Dessert Depth: Serve alongside a shot of espresso or dark roast coffee, which cuts through the richness and highlights the cake's warm cinnamon and nutmeg undertones.
• Textural Contrast Boost: Add a small scoop of vanilla bean ice cream on the side to provide a cool, smooth counterpoint to the dense, spiced cheesecake profile.

Pumpkin Cheesecake Layering or Topping Ideas

• Gluten-Free Pumpkin Cheesecake: Replace graham cracker crust with almond flour or gluten-free cookie crumbs to create a celiac-friendly version.
• Vegan Pumpkin Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and replace butter with coconut oil for a plant-based alternative.
• Low-Carb Pumpkin Cheesecake: Swap graham crackers with crushed pecans or almond flour for the crust, use erythritol or stevia instead of sugar, and reduce overall carbohydrate content.
• Dairy-Free Pumpkin Cheesecake: Use coconut cream cheese, replace heavy cream with coconut whipped cream, and select dairy-free margarine for the crust to accommodate lactose-intolerant individuals.

FAQs

• Why is it important to wrap the springform pan with aluminum foil?

The foil prevents water from seeping into the crust during the water bath baking method, which helps create a smooth and evenly baked cheesecake without cracks.

• Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, full-fat cream cheese provides better texture, richness, and a more creamy consistency for the cheesecake.

• How do I know when the cheesecake is properly baked?

The cheesecake is done when the edges are set but the center is still slightly jiggly. After baking and resting, it will firm up as it cools in the refrigerator.

• What's the purpose of the water bath method in baking this cheesecake?

The water bath creates a moist, gentle heat environment that helps prevent the cheesecake from cracking and ensures even, smooth baking by maintaining a consistent temperature.

Why Pumpkin Cheesecake Is a Seasonal Favorite

• Celebration of Seasonal Flavor: Capture the essence of autumn with this delightful pumpkin cheesecake that blends creamy texture and warm spices in every single bite.
• Quick Weekend Baking Project: Tackle this recipe in a few hours, making it perfect for leisurely weekend baking with minimal complex techniques and straightforward preparation steps.
• Crowd-Pleasing Dessert Masterpiece: Impressive enough for holiday gatherings yet simple enough for family dinners, this cheesecake delivers rich flavor and stunning presentation that will wow everyone at the table.
• Stress-Free Make-Ahead Option: Prepare the entire dessert in advance, allowing it to chill for at least 6 hours, which means less last-minute kitchen stress and more time enjoying your delicious creation.

Pumpkin Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

• Total Time: 2 hours 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Creamy pumpkin cheesecake blends autumn’s warmth with classic dessert comfort. Rich spices and smooth cream cheese create a luxurious slice that invites you to savor seasonal indulgence.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

Pumpkin and Cream Cheese Base:

• 1 (15-ounce) can pumpkin puree
• 2 (8-ounce) packages (454g) full-fat brick-style cream cheese, very soft
• 1 1/2 cups (340g) full-fat sour cream, room temperature
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature

Sugars and Sweeteners:

• 3/4 cup (159g) light brown sugar
• 3/4 cup (149g) granulated sugar
• 1/4 cup confectioners sugar

Crust and Binding Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted
• 2 1/2 tablespoons (35g) all-purpose flour
• 1/3 cup granulated sugar

Spices and Flavoring:

• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 1/2 teaspoon vanilla

Additional Ingredients:

• 1/4 teaspoon salt
• 1 cup heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the foundation by mixing graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into a springform pan. Bake the crust at 350°F for 10 minutes, then reduce oven temperature to 325°F.
2. Create the silky filling by blending cream cheese and sour cream until completely smooth. Gently incorporate eggs, pumpkin puree, sugars, and warm spices, mixing on low speed to prevent excessive aeration.
3. Fold in flour and vanilla extract, ensuring ingredients are thoroughly integrated without overmixing. Transfer the velvety mixture into the pre-baked crust, smoothing the surface with a spatula.
4. Establish a water bath by positioning the cheesecake pan inside a larger baking dish filled with hot water. Bake initially at 325°F for 30 minutes, then lower temperature to 300°F and continue baking for an additional 55 minutes.
5. Allow the cheesecake to rest inside the closed oven for 45 minutes after turning off heat, maintaining a subtle jiggle in the center. Carefully run a knife around the edges to prevent cracking.
6. Refrigerate the cooled cheesecake for minimum 6 hours, allowing flavors to meld and texture to set completely.
7. Prepare a luxurious whipped cream topping by whisking heavy cream with confectioners’ sugar and vanilla until medium-stiff peaks form.
8. Serve chilled, adorning each slice with elegant swirls of freshly whipped cream just before presenting.

Notes

• Control moisture by patting pumpkin puree dry with paper towels to prevent excess liquid in the cheesecake.
• Prevent cracks by using room temperature ingredients and avoiding overmixing the batter.
• Create a water bath carefully to prevent water from seeping into the foil-wrapped pan, which can make the crust soggy.
• Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookies for a celiac-friendly version.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 370
• Sugar: 26g
• Sodium: 280mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg