Creamy Delicious Pumpkin Cheesecake Recipe for Fall (Print Version)

Make a rich, Delicious Pumpkin Cheesecake Recipe with a spiced crust. Get my personal tips for a silky smooth texture and heartwarming autumn flavor. Perfect for gatherings!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 95 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Ingredients

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Creamy Filling

04 - 3 (8-ounce) packages cream cheese, full-fat, softened to room temperature
05 - 1 cup granulated sugar
06 - 1 (15-ounce) can 100% pumpkin puree
07 - ½ cup heavy cream
08 - 2 large eggs, room temperature
09 - 1 tablespoon vanilla extract

→ Flavor Boosters

10 - 2 teaspoons pumpkin pie spice
11 - 1 teaspoon ground cinnamon
12 - ¼ teaspoon salt

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Now, grab a 9-inch springform pan. In a medium bowl, mix those graham cracker crumbs with the melted butter and a tablespoon of granulated sugar. Press that mixture firmly into the bottom of your springform pan. I always use the bottom of a measuring cup to really compact it; it helps prevent a crumbly crust later. Bake it for about 8-10 minutes until it smells lightly toasted, then pull it out and let it cool completely on a wire rack. This initial bake step is important for a firm crust, I’ve skipped it once and regretted it, big time.
02 - Reduce your oven temperature to 325°F (160°C). In a large mixing bowl, beat the room temperature cream cheese with the remaining granulated sugar until it’s super smooth and fluffy. This step is key for a lump-free Delicious Pumpkin Cheesecake Recipe, so don't rush it! I always scrape down the sides of the bowl a few times to make sure everything is incorporated. Sometimes I get impatient and don't let the cream cheese get soft enough, and then I'm battling little lumps for ages. Just let it sit out, hon, it's worth it.
03 - Now, fold in the pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, ground cinnamon, and that tiny pinch of salt. Mix it all gently until it's just combined. You don't want to overmix at this stage, or you risk incorporating too much air, which can lead to cracks in your cheesecake. I usually just use my rubber spatula for this part; it helps keep things smooth and prevents overworking the mixture. The smell at this point? Oh my goodness, it's just pure autumn bliss, honestly!
04 - Gently, one at a time, beat in the room temperature eggs. Mix until each egg is just incorporated before adding the next. Again, the goal here is minimal mixing. Overmixing eggs can introduce too much air, which again, can lead to cracks during baking and cooling. I made this mistake so many times when I first started baking cheesecakes, and I'd end up with a Grand Canyon-sized crack down the middle! Just be gentle, like you're tucking them into bed, you know?
05 - Carefully pour the pumpkin cheesecake batter over your cooled graham cracker crust. Now, this is where I usually grab a piece of foil to wrap around the bottom of my springform pan, just in case. Place the springform pan into a larger roasting pan. Pour about an inch of hot water into the roasting pan, creating a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble when you gently shake the pan. Don't worry, a little wobble is a good thing; it means it's still creamy inside!
06 - Once baked, turn off the oven and leave the cheesecake in the water bath with the oven door ajar for about an hour. This slow cooling helps prevent cracks. After an hour, carefully remove it from the water bath and the roasting pan, then let it cool completely on a wire rack at room temperature. Once it's completely cool, cover it loosely with plastic wrap and chill it in the refrigerator for at least 4 hours, or even better, overnight. I've tried to rush this part, and the slices just weren't clean. Patience is a virtue with this Delicious Pumpkin Cheesecake Recipe, trust me!

# Notes:

01 - Use room temperature ingredients for a smooth filling.
02 - Always use a water bath to prevent cracks, it's worth the effort.
03 - Crushed gingersnaps make a fantastic, spicy crust substitute.
04 - A dollop of fresh whipped cream and a sprinkle of cinnamon elevates every slice.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - rubber spatula
05 - roasting pan
06 - wire rack

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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