This Pumpkin Cheesecake is a dreamy blend of creamy richness and warm autumn spices, perfect for any occasion. The velvety filling, infused with pumpkin puree and cinnamon, sits atop a buttery graham cracker crust for a delightful contrast in textures. With just 20 minutes of prep and 40 minutes of baking, it’s surprisingly simple to create this show-stopping dessert. Let it chill for 6 hours to achieve that perfect, sliceable consistency.
Each bite offers a harmonious balance of sweet and spiced flavors, making it a crowd-pleaser for holiday gatherings or cozy nights in. Packed with 520 calories per slice, it’s indulgent yet satisfying, with a smooth, melt-in-your-mouth finish. Whether you’re a cheesecake enthusiast or a pumpkin lover, this recipe is sure to become a seasonal favorite.
Ingredients for Pumpkin Cheesecake
- 1 graham cracker crust (prepared in a 9″ or 10″ springform pan, not pre-baked)
- 24 oz (680 g) cream cheese (softened to room temperature, brick-style, not spreadable)
- ¾ cup (150 g) brown sugar (packed)
- ½ cup (100 g) sugar
- ⅓ cup (80 g) sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup (244 g) pumpkin puree (unsweetened)
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs (lightly beaten, room temperature preferred)
For Cinnamon Whipped Cream:
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Prepare the graham cracker crust in a 9″ springform pan (do not bake). Place it in the refrigerator to chill while you make the filling.
- In a stand mixer or large bowl with a hand mixer, beat cream cheese and sugars until smooth. Scrape down the sides occasionally to ensure no lumps remain.
- Add sour cream and mix well, scraping the sides and bottom of the bowl once.
- Mix in vanilla extract, pumpkin puree, and pumpkin pie spice until fully combined.
- Add eggs one at a time, beating just until mixed after each addition. Scrape the sides of the bowl after each egg.
- Pour the cheesecake batter evenly over the chilled crust. Place the pan on a foil-lined baking sheet.
- Bake on the center rack for 40 minutes or until the center is almost set (it may jiggle slightly, but the edges should be set and slightly puffed).
- Let the cheesecake cool to room temperature, then refrigerate for 6 hours or overnight.
- Before serving, make the cinnamon whipped cream: In a clean bowl, combine heavy cream, powdered sugar, vanilla extract, and cinnamon. Beat on low speed, gradually increasing to high, until stiff peaks form.
- Pipe or dollop the whipped cream over the chilled cheesecake. Slice, serve, and enjoy!
Perfect Pairings: Topping and Serving Ideas
While the cinnamon whipped cream is a classic topping, consider drizzling caramel sauce or melted chocolate for a decadent twist. For a festive touch, sprinkle crushed graham crackers or toasted pecans on top. Serve with a side of vanilla ice cream or a warm cup of spiced chai for a cozy dessert experience.
Make It Ahead: Storage and Reheating Tips
This pumpkin cheesecake can be stored in the refrigerator, covered tightly with plastic wrap, for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating to preserve the creamy texture.
Time-Saving Hacks for Busy Bakers
Use a store-bought graham cracker crust to save 10 minutes of prep time. Soften cream cheese quickly by microwaving it in 10-second intervals. For the pumpkin puree, opt for canned instead of homemade to streamline the process. These small adjustments can make this recipe even more approachable!
Equipment Essentials for Cheesecake Success
A 9-inch springform pan is a must for easy removal. Use a stand mixer or hand mixer for smooth, lump-free batter. A silicone spatula ensures you scrape every bit of batter from the bowl. For even baking, place the pan on a foil-lined baking sheet to catch any drips.
Common Questions Answered
Can I use low-fat cream cheese?
No, brick-style full-fat cream cheese is essential for the right texture.
Can I skip the chilling time?
Not recommended—chilling ensures the cheesecake sets properly.
Can I double the recipe?
Yes, but bake in two separate pans for even cooking. These tips will help you avoid common pitfalls!
Pumpkin Cheesecake
Ingredients
- 1 graham cracker crust (prepared according to recipe in 9″ or 10″ springform pan, not pre-baked)
- 24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 1/3 cup sour cream
- 1 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs lightly beaten, room temperature preferred
Cinnamon Whipped Cream
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C)² (see note).
- Prepare graham cracker crust in a 9″ springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well and lump-free.
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Spread cheesecake batter evenly over prepared crust. Transfer pan to a foil lined baking sheet and place in center rack of 350F (175C) oven. Bake for 40 minutes or longer (see note!), until center of cheesecake is almost set (center may jiggle very slightly, edges should be set and may be slightly puffed or very slightly cracked).
- Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
- Before serving, prepare your cinnamon whipped cream.
- For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form. Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!