Why You’ll Love This Recipe

This Pumpkin Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, cozy flavors of fall spices and pumpkin. Perfect for Thanksgiving, special occasions, or anytime you crave a decadent dessert, this cheesecake is sure to impress with its smooth filling, spiced graham cracker crust, and irresistible aroma.

ingredients

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

graham cracker crumbsunsalted buttergranulated sugarsaltcream cheesepumpkin pureebrown sugareggssour creamheavy creamvanilla extractground cinnamonground nutmegnutmegground clovesground ginger

directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese until smooth and creamy.

Add granulated sugar, brown sugar, and pumpkin puree, beating until fully incorporated.

Mix in the eggs one at a time, followed by sour cream, heavy cream, and vanilla extract.

Add cinnamon, nutmeg, cloves, and ginger, mixing just until blended.

Pour the batter over the cooled crust and smooth the top with a spatula.

Bake the cheesecake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Transfer to the fridge and chill for at least 6 hours or overnight.

Run a knife around the edges before releasing the cheesecake from the pan.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 55-65 minutesCooling time: 1 hourChilling time: 6 hours or overnightTotal time: about 8 hours

Variations

Top with whipped cream and a sprinkle of cinnamon for extra flair.

Use a gingersnap crust for a spicier, bolder base.

Swirl in some caramel sauce before baking for a caramel-pumpkin twist.

Add chopped pecans on top for a nutty crunch.

Make mini cheesecakes using a muffin tin for individual servings.

storage/reheating

Store Pumpkin Cheesecake in the fridge, covered, for up to 5 days.For longer storage, freeze the cheesecake whole or in slices for up to 2 months.Thaw frozen cheesecake overnight in the refrigerator before serving.For best texture, avoid microwaving; let slices come to room temperature naturally.

FAQs

Can I make this cheesecake without a water bath?

Yes, but using a water bath helps prevent cracking and ensures even baking.

Why did my cheesecake crack?

Cracking usually happens from overbaking or cooling too quickly; a water bath and gradual cooling help prevent this.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s pureed very smoothly and any excess moisture is removed.

How do I know when the cheesecake is done?

The edges should be set and the center should still have a slight wobble when gently shaken.

Can I make it ahead of time?

Absolutely, cheesecake tastes even better after chilling for a day.

Is it necessary to use full-fat cream cheese?

Yes, for the best creamy texture and rich flavor.

What spices can I adjust?

Feel free to customize with more cinnamon or add a pinch of allspice for extra warmth.

Do I have to refrigerate leftovers?

Yes, always refrigerate cheesecake to keep it fresh and safe.

Can I use a different crust?

Sure, try a vanilla wafer crust or even chocolate cookies for a different spin.

What if I don’t have a springform pan?

You can use a regular pan lined with parchment, but removing the cheesecake might be trickier.

Conclusion

Pumpkin Cheesecake is a luscious, creamy dessert that captures the essence of fall in every bite. Whether for a holiday feast or a cozy evening treat, this recipe brings together the perfect balance of spice, sweetness, and rich cheesecake goodness. Try it once, and it might just become your new favorite seasonal dessert!