This rich and creamy pumpkin cheesecake recipe features a buttery graham cracker crust and a silky pumpkin filling spiced with cinnamon, nutmeg, and ginger. This easy-to-make, show-stopping dessert will be sure to impress!
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Test Kitchen Review
Simone
This cheesecake came out the best of any cheesecake I’ve ever made! There was no cracking, the filling was moist and creamy and just overall yummy. Thank you for this great recipe – it will definitely be in my rotation of pumpkin desserts.
Why We Love This Pumpkin Cheesecake Recipe
When I think of fall, two things come to mind: pumpkin and comfort food. The first time I made this classic pumpkin cheesecake, it turned out better than I could have imagined! It’s got the perfect balance of creamy cheesecake and pumpkin spice goodness, and I love that it feels both festive and comforting. While it takes a little more effort than my no-bake pumpkin cheesecake, it’s really not bad as long as you plan ahead! Here’s why we know you’re going to love it too:
- Make Ahead Dessert: Best made the day in advance and left to chill in the fridge overnight, this is the perfect dessert for a busy day like Thanksgiving!
- Creamy Spiced Goodness: This pumpkin cheesecake recipe has the perfect balance of creaminess and spice. Each bite melts in your mouth, with just the right amount of pumpkin flavor.
- Simple To Make: The recipe is easy to follow, even if you’re new to baking. It’s a showstopper dessert that doesn’t require complicated steps.
- Crowd Favorite: Whether you’re serving it at a holiday dinner or a casual fall get-together, this pumpkin cheesecake disappears fast!
Love pumpkin and cream cheese desserts? Make sure to try our pumpkin cheesecake cookies, easy layered pumpkin pie cheesecake, or swirled pumpkin cheesecake bars!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this ultra-creamy pumpkin cheesecake recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Cream Cheese: For the creamiest texture, always use full-fat cream cheese. Lower-fat versions may result in a less rich cheesecake.
- Heavy Cream: Heavy cream gives the cheesecake an added richness and depth. I don’t recommend swapping it with any other dairy product.
- Sour Cream: Just a little bit of sour cream adds lightness. Be sure to use plain sour cream, not low-fat.
- Pumpkin: Canned pumpkin puree works just fine, or you can also use homemade pumpkin puree if you have it. Make sure to not use pumpkin pie filling, which has added sugar and spices.
- Spices: For that classic, autumnal pumpkin-spice flavor, you’ll need cinnamon, nutmeg, and ground cloves. It creates the best warm flavor! Measure the cloves with care, they’re pretty strong.
- Cornstarch: A small amount of cornstarch helps to improve the texture of the cheesecake.
How To Make Pumpkin Cheesecake
While cheesecakes are notorious for being time consuming, no worries – the steps are clear cut and simple as can be! Just be sure to plan ahead with plenty of cooling and chilling time. If you are in a rush, try my mini pumpkin cheesecakes instead! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Prepare the graham cracker crust: Combine the dry crust ingredients in a bowl. Pour in the melted butter, and stir until you have an even, damp, crumbly mixture. Scrape it into a prepared springform pan and press it into place to make the crust.
- Bake the crust: Bake for about 10 minutes. Cool on a wire rack while you make the filling.
- Prepare the cheesecake filling: Beat to combine the cream cheese and sugar, until smooth and creamy. Add the heavy cream and sour cream, and beat again.
- Make it pumpkin spice flavored: Next, add the pumpkin puree, and mix well. Add the eggs and beat for 30 more seconds. Then add the lemon juice, vanilla, and salt. Followed by the cornstarch, cinnamon, nutmeg, and cloves. Beating until just well combined. (You do not want to over beat, just until it all come together!)
- Bake the cheesecake: Make a water bath by filling a large baking pan or broiler pan with an inch of water. Gently place the springform pan with the crust inside into the water bath. Pour the cheesecake batter over the crust. Slide the whole thing into the oven, and let it bake at 400°F for 10 minutes. Then reduce the heat to 250°F and bake for 1 hour and 15 minutes.
- Slowly cool: Turn off the oven, but do not open the door for 30 minutes. Then open the door and let the cheesecake to continue cooling for another 30 minutes. Finally, take out the partially-cooled cheesecake, and let it finish cooling on a wire rack until room temperature.
- Chill in fridge: Cover the completely cooled pumpkin cheesecake with plastic wrap or foil, and chill in the fridge for at least 8 hours.
- Serve and enjoy: Slice and serve the pumpkin cheesecake, adding whipped cream and a dusting of cinnamon on top, or a drizzle of salted caramel sauce, if desired.
Chef’s Tips & Variations
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and pumpkin puree are at room temperature before mixing. This helps everything blend smoothly. For the best results, I highly recommend setting the cream cheese on the counter for 1 hour before starting.
- Scrape The Sides: Make sure to stop the mixer and scrape down the sides of the bowl with a rubber spatula while mixing the cheesecake batter. This will ensure a smooth, lump-free cheesecake.
- Cool Gradually: Let the cheesecake cool in the oven with the door cracked open for about an hour before transferring it to the fridge. This prevents the top from cracking.
- Chill Overnight: Cheesecake tastes best after it’s had time to chill for at least 8 hours. Overnight is ideal for the best flavor and texture.
- Crust Options: You can use any cheesecake crust that you like in this recipe. Biscoff cookies or other crisp spice cookies, like in my pumpkin cheesecake with a gingersnap crust, would also be great choices.
- Add Some Crunch: Top your cheesecake with candied walnuts or pecans, or a sprinkle of graham cracker crumbs for a crunchy contrast.
Storing and Freezing
- Store: Pumpkin cheesecake stores beautifully in the fridge. Wrap it tightly with plastic wrap or foil, and it will last for up about a week!
- Freeze: Wrap the cheesecake, or slices of cheesecake, tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw in the fridge overnight, before serving.
Yield: 12 Slices
Best Pumpkin Cheesecake
⭐️Test Kitchen Approved!⭐️This creamy Pumpkin Cheesecake recipe features a buttery graham cracker crust and a silky pumpkin filling spiced with cinnamon, nutmeg, and ginger. An easy Thanksgiving dessert to impress your guests!
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs, about 12 – 14 sheets
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt, omit if using salted butter
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake
- 24 oz cream cheese, softened
- ⅔ cup granulated sugar
- ⅔ cup heavy cream
- ¼ cup sour cream
- 1 cup pumpkin puree
- 3 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon cornstarch
Optional garnishes
- Whipped Cream
- Ground Cinnamon
- Salted Caramel Sauce
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Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, and lightly spray with baking spray. Double wrap the outside of the pan with aluminum foil to prevent water from seeping in. Set aside.
- In a medium-sized mixing bowl, combine the crushed graham crackers, sugar, cinnamon, and salt. Add the melted butter, and mix until the texture is a wet crumb.
- Transfer the crust mixture into the prepared springform pan, and press down evenly. Bake in the preheated oven on the center rack for 10 minutes. Once baked, remove from the oven, and place on a wire cooling rack to cool.
Cheesecake
- Turn the oven up to 400°F.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar. Beat on medium-high speed until smooth.
- Add the heavy cream and sour cream, and mix to combine. Add the pumpkin puree, and mix to combine. Add the eggs, and mix for 30 seconds.
- Add the lemon juice, vanilla, and salt. Mix to incorporate. Add the cornstarch, and mix to combine. Then add the cinnamon, nutmeg, and cloves. Mix until just incorporated.
- Fill a large baking dish or broiler pan with an inch of water. Place the springform pan inside. Pour the cheesecake batter on top of the pre-baked crust.
- Place both pans into the preheated oven on the center rack, and bake for 10 minutes. Reduce the temperature to 250°F and continue baking for 1 hour and 15 minutes.
- Once the baking time is up, turn the oven off, and leave the cheesecake inside to rest for 30 minutes. Once the resting time is up, open the oven door and let the cheesecake cool in the oven for another 30 minutes.
- Remove the cheesecake from the oven, and place it on a wire cooling rack to cool completely. Once it is completely cooled, cover with plastic wrap and place in the fridge to cool for at least 8 hours before serving.
- Optional: Before serving, top with whipped cream and a dusting of cinnamon, or a drizzle of caramel sauce. Serve immediately.
Video
Notes
Storage: Tightly covered with plastic wrap, this pumpkin cheesecake will keep for about one week in the fridge.
Freezer: To keep it as fresh as possible, make sure you wrap it well in a double-layer of plastic wrap followed by aluminum foil. Mark it with the date, and freeze it for up to three months. Let it thaw in the fridge, overnight, before serving.
Nutrition
Serving: 1 slice, Calories: 477kcal, Carbohydrates: 34g, Protein: 7g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 143mg, Sodium: 514mg, Potassium: 184mg, Fiber: 1g, Sugar: 23g, Vitamin A: 4479IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 1mg
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What size pan did you use? Can I split the recipe and use 6″ springform pans to make multiple cakes?
Hi! This recipe uses a 9-inch spring form pan. You can use two 6″ spring form pans, but you will probably need to make a little extra graham cracker crust. Also, your cheesecakes will not be as thick as this one. Also keep in mind they will need a shorter baking time. Hope you enjoy!
What size of the pumpkin pure can?
You will need 1 cup of pumpkin puree! Sadly they only make cans in 15 oz sizes, so you will have some leftover.