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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 = best thanksgiving dessert ever!
Fall is in the air! And although this season is just beginning… I’m ready to do all the fall baking!
Like many, one of my favorite ingredients to incorporate into fall baking is PUMPKIN! We stock up all summer. I grab a can every time I’m at the store, and before I know it, my pantry is overflowing with it. #pumpkinhoarder
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!!!
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: 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
- Make the Graham Cracker Crust: Partially baking the crust ensures it’ll be nice and crunchy.
- Make the Pumpkin Cheesecake Batter: You’ll need an electric 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.
- 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.
- Bake the Cheesecake: Place in a water bath then place in the oven and bake. Reduce the oven temperature after 30 minutes to ensure an extra creamy cheesecake filling.
- 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
- Top with swirls of whipped cream! Or top with a billowy pile of whipped cream for a different look.
- Drizzle with salted caramel sauce.
- Top with candied pecans or candied almonds!
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
Pumpkin Cheesecake Recipe
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 = best thanksgiving dessert ever!
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter melted
For the Pumpkin Pie Cheesecake Filling:
- 2 8 ounce pacakages (454g) full-fat brick-style cream cheese very soft
- 1 and 1/2 cups (340g) full-fat sour cream room temperature
- 3 large large eggs room temperature
- 2 large egg yolks room temperature
- 1 15 ounce can pumpkin puree
- 3/4 cup (159g) light brown sugar
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 and 1/2 Tablespoons (35g) all-purpose flour
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
Instructions
Make the crust:
- Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. Several diligent layers ensure no water creeps through when you place the pan in the water bath. Set aside.
- In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.
- Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 325 degrees (F).
Make the filling:
- In a very large bowl using a hand held mixer, beat the cream cheese and sour cream until completely smooth, scraping the bowl as needed.
- Add the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low speed until just combined. Don’t over mix here or the batter will rise and fall in the oven!
- Add flour and vanilla and beat on low for another 30 seconds, or until flour has completely disappeared into the batter. Don't over mix!
- Pour the filling into the crust, and spread evenly, smoothing the top. Place the springform pan into a large baking pan (with high sides) and fill the pan with 3 inches of hot water; this is your water bath.
- Place the cheesecake in the oven and bake for 30 minutes, then reduce the temperature to 300 degrees and continue baking for another 55 minutes.
- Turn the oven off but let the cheesecake sit, undisturbed inside the oven with the door shut, for 45 minutes. The cheesecake should still be slightly wiggly.
- Remove cheesecake from the oven, and run a knife very gently around the edge of the cake. Place the pumpkin cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill in the refrigerator for at least 6 hours.
Make the Whipped Cream:
- In a large chilled bowl, using a handheld electric mixer, beat the heavy cream on medium-high speed, adding in the confectioners’ sugar a tablespoon at a time, until medium stiff peaks form. Add in the vanilla and beat for another minute or so. Swirl or dollops on top of cheesecake slices right before serving.
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I’m only 15 but I’m obsessed with cheesecake and challenged myself to make this recipe. It turned out so good my mom and I are making it again for Thanksgiving.
Make this cheesecake! It’s so creamy and has the best pumpkin flavor. My whole family agreed it’s what we’ll make for thanksgiving dessert.
This cheesecake was soooooo yummy! Better than the other pumpkin cheesecakes I’ve tried. I froze half and will see how that thaws.
Loved this cheesecake! Perfect pumpkin flavor and great texture. Will make again for Thanksgiving this year.
My son is a pumpkin fanatic so I make him pumpkin treats year round! Tried this pumpkin cheesecake for his birthday and he was in love.
This recipe is amazing!!! My family requests that I make it every Thanksgiving.