If you like pumpkin pie and classic cheesecake, you’ll love this perfect pumpkin cheesecake recipe! A whole can of pumpkin puree plus a homemade pumpkin pie spice blend adds so much delicious pumpkin flavor! Graham cracker crust + pumpkin cheesecake + whipped cream + caramel sauce = the best Thanksgiving dessert ever!

Life Changing Pumpkin Cheesecake

Like many, I fell in love with pumpkin cheesecake at ‘The Cheesecake Factory’. I worked there in my early 20’s and probably ate over 200 slices of pumpkin cheesecake during that time! It’s just so flipping good… and the perfect fall dessert recipe!

After I moved on from that job, I was determined to create my own pumpkin cheesecake recipe that was just as delicious! It took about a dozen cans of pumpkin and blocks of cream cheese, but I finally did it. This pumpkin cheesecake is rich, creamy, and packed with pumpkin flavor!

After discovering we had 10 cans in our possession, I knew it was time to kick off a mini pumpkin palooza! We baked muffin pumpkin muffins, pumpkin cake, and the king of pumpkin desserts: pumpkin cheesecake!!! If you love pumpkin desserts, you must try this recipe asap!

The Most Delicious Pumpkin Cheesecake

If you’ve been searching for the BEST pumpkin cheesecake recipe, you’re in luck! This pumpkin cheesecake recipe is:

• Like a classic cheesecake texture wise! Rich, creamy, and just a little bit dense.
• Loaded with delicious pumpkin flavor thanks to an entire 15 oz can of pumpkin puree and pumpkin pie spices.
• A classic graham cracker crust adds just the right amount of crunch.
• This pumpkin cheesecake is make-ahead friendly. Or wrap it in plastic wrap and freeze for 2 months!
• Heavenly with freshly whipped cream and salted caramel sauce on top.
• The perfect fall dessert – always a crowd pleaser for Thanksgiving and Christmas! As soon as you open the oven, your whole house will smell like a delicious pumpkin patch.

Pumpkin Cheesecake Recipe: Ingredients

• Graham Cracker Crumbs: For ease, I use store-bought. Make your own by crushing graham crackers into fine crumbs.
• Sugar: This cheesecake recipe uses both brown sugar and granulated sugar.
• Salt: A tiny dash adds flavor to the graham cracker crust.
• Butter: Melted butter serves as the binder for the graham cracker crust. If you use salted butter, omit the salt called for.
• Cream Cheese: Full-fat brick-style cream cheese works best. The best cream cheese for pumpkin cheesecake is Philadelphia brand. Not sponsored, just my honest opinion.
• Sour Cream: If you can’t find this, full-fat plain Greek yogurt works best.
• Eggs: You’ll use whole eggs and egg yolks. No need to add eggs one at a time. Just be sure not to over mix after you add them.
• Pumpkin Puree: Which is different from pumpkin pie mix. I don’t suggest using homemade pumpkin puree. It can contain a lot more moisture than canned pumpkin puree.
• Pumpkin Pie Spice: Cinnamon, cloves, nutmeg, and ground ginger make our homemade spice mix. You can use store-bought pumpkin pie spice instead.
• All-Purpose Flour: For that classic cheesecake texture, add a small amount of flour. This helps the cheesecake recipe get dense while baking.
• Vanilla Extract: Adds rich flavor while enhancing the pumpkin flavor in this cheesecake recipe.

Room temperature ingredients are crucial! Bring your cream cheese, eggs, and sour cream to room temperature before use.

How to make Pumpkin Cheesecake Recipe

1. Make the Graham Cracker Crust: In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Partially bake the crust to ensure it’ll be nice and crunchy.
2. Make the Pumpkin Cheesecake Batter: You’ll need an electric stand mixer or large food processor for this part. Make sure the cream cheese is at room temperature. And once you add the eggs (no need to add eggs one at a time) don’t over mix.
3. Combine Crust and Batter: Pour the pumpkin cheesecake batter on top of the partially baked graham cracker crust. Use a spatula to smooth the top.
4. Bake the Cheesecake: Place in a water bath (you’ll need a large roast pan for this) then place in the oven. Bake cheesecake in a water bath the entire time.
5. Cool the Cheesecake: Cool in the oven first, with the oven off but without opening the oven door. Then cool at room temperature. Then chill in the fridge for at least 6 hours.

How to Decorate Pumpkin Cheesecake

1. Top with swirls of whipped cream! Or top with a billowy pile of whipped cream for a different look. If you don’t want to make homemade whipped cream, you can use store-bought whipped cream or even ice cream.
2. Drizzle with salted caramel sauce. I love using homemade but store-bought salted caramel sauce or even butterscotch sauce will work.
3. Top with candied pecans or candied almonds! This is optional and obviously not recommended if you or any of your guests have nut allergies.

These are all optional! This pumpkin cheesecake recipe is delish without any of these garnishes.

Canned Pumpkin Puree vs Homemade Pumpkin Puree

• For the most consistent results, I suggest using canned pumpkin puree. Such as Libby’s.
• Homemade pumpkin puree and even organic pumpkin purees often contain excess moisture. Which can lead to a watery cheesecake recipe.
• If you experiment with homemade pumpkin puree, remove some of the moisture before use. Do this by patting the pumpkin puree with paper towels.

Pumpkin Cheesecake Recipes

• Mini Pumpkin Cheesecakes
• Pumpkin Pie Cheesecake Bars
• Creamy Greek Yogurt Pumpkin Pie Cheesecake
• Pumpkin Ricotta Cheesecake