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Pumpkin Cheesecake Recipe

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4 from 5 reviews

This rich and creamy Pumpkin Cheesecake combines the warm spices of pumpkin pie with the smooth texture of classic cheesecake. Featuring a buttery graham cracker crust and a spiced pumpkin filling, it’s a perfect festive dessert to enjoy during the fall and winter seasons. Topped with sweetened whipped cream, this cheesecake is sure to impress at any holiday gathering.

Ingredients

Crust

  • 2½ cups graham cracker crumbs (about 375 grams)
  • ⅓ cup melted butter

Filling

  • 3 packages cream cheese, room temperature (750 grams or 24 oz)
  • 1¾ cups granulated sugar (350 grams)
  • 1¾ cups pure pumpkin puree (370 grams)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice

Serving

  • Sweetened whipped cream for serving

Instructions

  1. Prepare the Crust: Preheat your oven to 325℉ (163℃) and line a 9-inch springform pan with parchment paper, pinching it between the top and bottom. Wrap a large piece of tin foil around the bottom and partially up the sides to prevent leaks.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 12-14 minutes until the crust is firm and no longer moist.
  3. Reduce Oven Temperature: After the crust has baked, lower the oven temperature to 275℉ (135℃) to prepare for baking the filling.
  4. Prepare the Filling: In a large mixing bowl, beat the cream cheese using an electric mixer until smooth. Gradually add the granulated sugar and continue beating until fully combined.
  5. Add Pumpkin and Spices: To the cream cheese mixture, add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Beat on low speed just until the ingredients are combined, scraping down the sides of the bowl as needed. Avoid incorporating too much air to prevent cracking.
  6. Assemble and Bake: Pour the filling evenly over the baked crust and smooth the top with a spatula. Bake at 275℉ for 1 hour 30 minutes to 2 hours, until the top looks dry but the center still jiggles slightly when the pan is gently moved.
  7. Cool in Oven: Turn off the oven and leave the cheesecake inside, allowing it to sit for 1 hour. This gradual cooling helps prevent cracks.
  8. Chill: Remove the cheesecake from the oven and carefully run a knife around the edge of the pan to loosen it. Let it cool to room temperature on a wire rack, then refrigerate fully for several hours or overnight for best results.
  9. Serve: Remove the cheesecake from the pan. Slice and serve chilled, topped with sweetened whipped cream as desired.

Notes

  • Room temperature cream cheese is essential for a smooth filling.
  • Wrapping the springform pan with foil prevents water leakage if you decide to bake the cheesecake in a water bath.
  • Baking at a low temperature and letting the cheesecake cool slowly helps avoid cracks.
  • Overnight chilling enhances flavor and texture.
  • Use pure pumpkin puree, not pumpkin pie filling, for best results.

Find it online: https://marthatasty.com/pumpkin-cheesecake-recipe/