Pumpkin Cheesecake: A Fall Dessert Classic Everyone Will Love
Short, Catchy Intro
So you want pumpkin cheesecake but you do not want to do drama in the kitchen. Same. This recipe gives you creamy, spiced pumpkin filling on a buttery graham cracker crust that looks fancy but behaves like a very helpful friend. If you can press crumbs into a pan and whisk things until smooth, you win.
Want a twist on this vibe? Check out this similar fall bake for inspiration here. Trust me, creativity pairs well with whipped cream.
Why This Recipe is Awesome
Why is this pumpkin cheesecake the MVP of autumn desserts? First, it manages to be impressive without requiring a culinary degree. It sets reliably. No gooey mess, unless you like that sort of thing.
Second, the spice mix is spot on. Not too shouty, just warm and cozy. Third, it travels well. Need to bring dessert to a potluck? This cheesecake will show up looking like it got its life together even if you did not. Finally, it is idiot proof. Seriously, even I did not mess it up the first time.
Ingredients You’ll Need
- 2 cups graham cracker crumbs, because crumbs are the base of happiness.
- ½ cup unsalted butter, melted, do not skip the unsalted unless you are into salty drama.
- 2 tbsp granulated sugar, for the crust, tiny sweetness boost.
- 1 tsp cinnamon, crust edition.
- 24 oz cream cheese, softened, the creamy heart of everything.
- 1 cup granulated sugar, for the filling, balanced sweetness.
- 1 cup pumpkin purée, pure pumpkin, not pie filling.
- 3 large eggs, room temperature if you care about silky texture.
- ¼ cup sour cream, tangy and smooth.
- 1 tsp vanilla extract, flavor anchor.
- 1 tsp ground cinnamon, filling edition.
- ½ tsp ground nutmeg, warming and homey.
- ¼ tsp ground cloves, a little goes a long way.
- 2 tbsp all-purpose flour, for structure.
- Whipped cream, because why not.
- Crushed gingersnap cookies or graham crackers, for topping crunch.
Step-by-Step Instructions
Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan. Wrap the bottom in foil if you plan to water bath it like a pro.
Mix graham cracker crumbs, butter, sugar, and cinnamon. Press into pan and bake 10 minutes. Press firmly so the crust holds when you slice it later.
Beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and spices. Mix in flour. Scrape the bowl so nothing hides in the corners.
Pour filling over crust. Place pan in water bath. Use hot water that comes about halfway up the sides of the pan. This makes the bake gentle and crack resistant.
Bake 60 70 minutes until edges are set but center is slightly jiggly. Do not panic if the center wiggles a little. That is proof it will be creamy, not faux-burnt rubber.
Let cool in oven with door cracked for 1 hour. Chill at least 4 hours or overnight. Patience rewards you with neat slices.
Top with whipped cream and crushed cookies before serving. Add a sprinkle of extra cinnamon if you want to look like you care about garnish.
Common Mistakes to Avoid
- Not preheating the oven. Rookie move. The oven needs to be ready and not surprised.
- Using cold cream cheese. Cold cream cheese gives you lumps and regret. Soften it ahead of time.
- Overbeating eggs. Mix until combined. Overmixing brings air and cracks.
- Skipping the water bath. You can skip it in a rush but expect more cracks. I say water bath or bust.
- Slicing too soon. Chill it properly. Warm cheesecake is messy cheesecake.
- Using pumpkin pie filling instead of purée. Pie filling already has sugar and spices. That will throw your flavor balance way off.
Alternatives & Substitutions
- No graham crackers? Use crushed gingersnaps for a spicier crust or digestive biscuits if you are feeling international.
- Butter allergy? Substitute coconut oil in equal amounts. The crust will want to be friends with you.
- No sour cream? Use Greek yogurt, same tang, slightly different personality.
- Want it gluten free? Use gluten free graham crumbs and swap the flour in the filling for a gluten free blend or cornstarch.
- No fresh pumpkin? Use canned pumpkin purée. Just make sure it is pure pumpkin and not pumpkin pie filling.
- Want lower sugar? Cut the filling sugar by a quarter, but do not go zero unless you enjoy bland things.
- Short on time? Bake the crust and use a no bake cheesecake filling spiked with pumpkin purée for a faster finish. I am not judging.
My opinion? Gingersnaps in the crust are a low effort, high reward glow up. Try it.
FAQ (Frequently Asked Questions)
Q. Can I use margarine instead of butter?
A. Well technically yes, but why hurt your soul like that? Butter gives flavor and structure. Use margarine only if you must.
Q. Can I freeze the cheesecake?
A. Want to freeze it? Yes. Wrap well and freeze slices or whole. Thaw in the fridge overnight. Texture stays decent, but fresh is best.
Q. Do I have to use a water bath?
A. No, you do not have to, but it helps. The water bath creates gentle heat and prevents cracks. If you skip it, reduce panic level by watching the bake closely.
Q. My cheesecake cracked. Help?
A. Cracks happen. Chill it and top with whipped cream and crushed cookies to hide the crime scene. For prevention try the water bath and do not overbake.
Q. How do I know when it is done?
A. The edges should be set and the center slightly jiggly. It will continue to firm up as it cools.
Q. Can I add chocolate?
A. Sure. Swirl in some melted chocolate or press chocolate chips into the crust. Chocolate plays nice with pumpkin.
Q. Can I use a different pan size?
A. You can but baking time changes. A larger pan makes it thinner and faster. A smaller pan makes it taller and longer to bake.
Final Thoughts
You made it this far. High five. This pumpkin cheesecake is that cozy dessert that gets all the props with minimal drama. It works for weeknight dessert, weekend brunch, or that one holiday where you pretend to be Martha but secretly just followed a recipe. Chill it well, slice cleanly, and serve with confidence. Now go impress someone or yourself with this fall classic. You deserve the whipped cream.
Conclusion
If you want more pumpkin dessert ideas to ride the season, check out this curated list of 35 Best Pumpkin Dessert Recipes to Bake All Fall Long. Looking for a rolling cake twist? Try this fun Pumpkin Cake Roll for a showstopper that is still cozy.
Print
Creamy Pumpkin Cheesecake
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An impressively simple pumpkin cheesecake with a spiced filling on a buttery graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp all-purpose flour
- Whipped cream, for serving
- Crushed gingersnap cookies or graham crackers, for topping
Instructions
- Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan, wrapping the bottom in foil if you plan to use a water bath.
- Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the pan and bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and spices. Mix in flour. Scrape the bowl to ensure even blending.
- Pour filling over crust. Place the pan in a water bath to gently bake.
- Bake for 60-70 minutes until the edges are set but the center is slightly jiggly.
- Allow to cool in the oven with the door cracked for 1 hour, then chill for at least 4 hours or overnight.
- Top with whipped cream and crushed cookies before serving, optionally garnishing with extra cinnamon.
Notes
Ensure all ingredients are at room temperature for best results. Use a water bath to minimize cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, fall dessert, easy cheesecake, holiday dessert
