Creamy Pumpkin Cheesecake Recipe: A Fall Favorite (Print Version)

Creamy Pumpkin Cheesecake Recipe for autumn. Learn my secrets for a smooth, spiced dessert, perfect for gatherings. Personal tips included!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Crew

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Creamy Filling Stars

04 - 3 (8-ounce) packages cream cheese, softened to room temperature
05 - 1 (15-ounce) can pumpkin puree (not pie filling)
06 - 1 cup granulated sugar
07 - ½ cup packed light brown sugar
08 - 2 large eggs, room temperature
09 - ¼ cup heavy cream
10 - 1 teaspoon vanilla extract

→ Spice Symphony

11 - 2 teaspoons pumpkin pie spice
12 - ½ teaspoon ground cinnamon (optional, for extra warmth)

→ Topping Touches (Optional)

13 - Whipped cream
14 - Caramel sauce
15 - Toasted pecans or walnuts

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), and grab a 9-inch springform pan. I always wrap the bottom in foil, just in case of leaks – trust me on this, I've had a soggy oven bottom more times than I care to admit! In a bowl, mix your graham cracker crumbs with the melted butter and a tablespoon of sugar. Press it firmly into the bottom of your pan. Honestly, really press it down! I use the bottom of a glass to get it super compact. Pop it in the oven for about 8-10 minutes, just until it smells toasty. Let it cool while you work on the filling.
02 - Now for the star of our Pumpkin Cheesecake Recipe: the filling! In a large mixing bowl, beat the softened cream cheese until it's super smooth and fluffy. This is where patience pays off; no lumps, please! Gradually add both the granulated and brown sugars, beating until combined. Next, mix in the pumpkin puree, heavy cream, and vanilla extract. You want everything well-blended, but don't overmix. I always stop the mixer and scrape down the sides a few times to ensure no hidden pockets of unmixed goodness.
03 - Sprinkle in that glorious pumpkin pie spice. I sometimes add a tiny pinch of extra cinnamon here, just because I adore the warmth it brings. Mix it in until it's just incorporated. Don't go wild with the mixer once the spices are in; we're aiming for smooth and creamy, not airy. The aroma filling your kitchen right now? That's the good stuff, the promise of a truly delicious Pumpkin Cheesecake Recipe coming to life!
04 - This is a delicate step. Add the eggs one at a time, mixing on low speed only until each egg is just combined. Seriously, just until. Overmixing the eggs can incorporate too much air, which can lead to cracks in your cheesecake – and we don't want that! I learned this the hard way after pulling out a beautifully risen, then tragically cracked, cheesecake. Gentle is the name of the game here. The batter should be smooth and pourable, ready for its big moment.
05 - Pour your luscious filling over the cooled crust in the springform pan. Now, for the water bath – this is key to preventing cracks and ensuring an even bake. Place your foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan. I always use a kettle for this, carefully pouring directly into the roasting pan once it's in the oven. It's a bit of a balancing act, but it makes all the difference for a smooth Pumpkin Cheesecake Recipe.
06 - Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble. This is important! The wobble means it’s still cooking. Turn off the oven, crack the door open, and let the cheesecake cool slowly in the water bath for an hour. This gradual cooling prevents cracking. Then, remove it from the water bath, take off the foil, and let it cool completely on a wire rack before chilling in the fridge for at least 4 hours, or even better, overnight. Trust me, the wait is worth it for this Pumpkin Cheesecake Recipe.

# Notes:

01 - Always use room temperature ingredients for a smooth, lump-free filling – I learned that lesson with chunky cream cheese once.
02 - Don't overmix the eggs; it's the fastest way to get a cracked cheesecake, and it's so frustrating to see after all that effort.
03 - The water bath isn't optional for this Pumpkin Cheesecake Recipe; it creates steam that keeps the cheesecake moist and prevents cracking.
04 - For a cleaner slice, run your knife under hot water and wipe it clean between each cut.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - large roasting pan
05 - aluminum foil

# Nutrition (Per Serving):

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

Back