Best Pumpkin Cheesecake Recipe

This Best Pumpkin Cheesecake is the ultimate fall dessert—creamy, rich, and loaded with warm spices and cozy pumpkin flavor. It brings together everything you love about a classic cheesecake with the comforting taste of pumpkin pie, all wrapped in a buttery graham cracker crust. It’s surprisingly easy to make and perfect for holidays, dinner parties, or any night when you want something indulgent without a lot of fuss.

Why You’ll Love This Recipe

• Incredible Flavor: Think pumpkin pie and cheesecake had a baby—it’s rich, spiced, and slightly tangy with the perfect amount of sweetness.
• Foolproof: This recipe is designed to be as stress-free as possible. No water bath, no cracks, just creamy perfection.
• Perfect Make-Ahead Dessert: Pumpkin cheesecake tastes even better after it’s had time to chill. Ideal for prepping in advance of a gathering.
• Great Texture: Silky smooth cheesecake filling meets a slightly crunchy graham crust for a match made in dessert heaven.

Ingredients You’ll Need

• Cream Cheese: Full-fat and softened for that rich, creamy texture.
• Pumpkin Puree: Go for pure pumpkin, not the pie filling—this lets you control the sweetness and spice.
• Sugar: White sugar for sweetness, plus a bit of brown sugar for depth and warmth.
• Eggs: Essential for that classic cheesecake structure—room temperature eggs blend more smoothly.
• Sour Cream: Adds extra creaminess and a slight tang that balances the sweetness beautifully.
• Vanilla Extract: A little vanilla enhances the pumpkin and spice flavors.
• Pumpkin Pie Spice: This blend brings the whole cheesecake to life—cinnamon, nutmeg, ginger, and cloves all in one.
• Graham Crackers: Crushed for the base; they offer a slightly sweet, nutty crunch.
• Butter: Melted and mixed into the crust to hold it all together.

Variations

• Maple Pumpkin Cheesecake: Replace part of the sugar with maple syrup for a deeper, more complex sweetness.
• Gingersnap Crust: Swap graham crackers for gingersnaps for extra spice and a bolder flavor.
• Mini Pumpkin Cheesecakes: Use a muffin tin with cupcake liners for individual portions—perfect for parties!
• Chocolate Swirl: Swirl in some melted chocolate or Nutella before baking for a fun twist.

How to Make Best Pumpkin Cheesecake

Step 1: Make the Crust

Mix the crushed graham crackers and melted butter until the texture is like wet sand. Press it firmly into the bottom of a springform pan. Bake at 350°F for 8–10 minutes until set. Let cool.

Step 2: Prepare the Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add in the sugars and continue beating until creamy. Then mix in the pumpkin puree, vanilla extract, and pumpkin pie spice.

Step 3: Add the Eggs and Sour Cream

Beat in the eggs one at a time—don’t rush this step, you want everything to be fully combined. Finally, add in the sour cream and mix until smooth and silky.

Step 4: Assemble and Bake

Pour the filling over the cooled crust and smooth the top. Bake at 325°F for about 60–70 minutes until the center is just slightly jiggly. Turn off the oven, crack the door, and let it sit inside for 1 hour.

Step 5: Chill

Once it’s cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. This helps it firm up and develop its flavor.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Don’t skip this! Soft cream cheese and room-temp eggs mix much more smoothly, giving you that perfect texture.
• Don’t Overmix: Once you add the eggs, mix just until combined to avoid a dense or cracked cheesecake.
• Use a Springform Pan: This makes it super easy to release the cheesecake without damaging the edges.
• Let It Cool Slowly: That hour in the oven with the door cracked helps prevent sinking or cracking.

How to Serve

This cheesecake is stunning on its own, but you can absolutely dress it up:

Toppings:

• Whipped cream, lightly sweetened with a hint of vanilla.
• A drizzle of caramel sauce or maple glaze.
• Chopped pecans or candied walnuts for a little crunch.

Pairing Ideas:

• A hot cup of coffee or chai latte balances the richness beautifully.
• Serve with a scoop of vanilla or cinnamon ice cream for an extra indulgent twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. The flavor actually deepens over time, so it might taste even better on day two!

Freezing

Yes, you can freeze it! Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

Cheesecake is best served chilled or at room temperature. If you prefer a warmer bite, pop a slice in the microwave for just 10–15 seconds.

FAQs

Can I make this cheesecake without a springform pan?
Yes, but it’s trickier to remove. You can line a deep cake pan with parchment and lift it out once chilled, though a springform pan gives the best results.

What if my cheesecake cracks?
Don’t worry! It still tastes amazing. You can cover cracks with whipped cream or a topping like caramel or ganache.

Can I use fresh pumpkin instead of canned?
Absolutely. Just roast and puree it well, then strain out excess liquid so your filling stays creamy, not watery.

How do I know when the cheesecake is done?
The edges should be set and the center should have a slight jiggle. It’ll continue to firm up as it cools and chills.

Final Thoughts

This Best Pumpkin Cheesecake is everything you want in a fall dessert: comforting, creamy, full of warm spices, and shockingly simple to make. Whether you’re serving it for Thanksgiving or just craving something sweet on a crisp evening, this cheesecake is bound to steal the show. Give it a try, and you’ll find yourself coming back to this recipe year after year.

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