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This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.
This Heavenly Pumpkin Cheesecake is Perfect for Fall!
A slice of cheesecake always hits the spot when I’m in the mood for something sweet. There are infinite flavor possibilities – and they’re all delicious – but some kinds of cheesecake are divine enough to earn an extra special place in your heart. This rich and creamy pumpkin one is a prime example!
The filling is made with a full can of pureed pumpkin and plenty of cozy spices to give it all the festive goodness you could ask for in a fall treat. Both the crust and the whipped cream cheese topping are laced with cinnamon to further enhance that beloved pumpkin spice flavor. You’ll want to indulge in this comforting cheesecake year-round!
What You’ll Need
Let’s go over the ingredients for the crust, the filling and the topping, respectively. Scroll down to the full recipe in the card below this post for specific amounts.
For the Graham Cracker Crust
- Graham Crackers: Crushed into crumbs.
- Salted Butter: Melted and slightly cooled.
- Packed Brown Sugar: This works with the cinnamon to enhance the warmth of the cheesecake.
- Ground Cinnamon
For the Spiced Pumpkin Cheesecake Filling
- Cream Cheese: Brought to room temperature.
- Light Brown Sugar
- All-Purpose Flour
- Pureed Pumpkin: Make sure you don’t use pumpkin pie filling.
- Sour Cream: For added creaminess.
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Ground Ginger
- Large Eggs: These should also be at room temperature.
For the Whipped Cream Cheese Frosting
- Cream Cheese: Room temperature.
- Heavy Whipping Cream: Keep this nice and cold.
- Powdered Sugar
- Vanilla Extract
- Ground Cinnamon
- Chopped Pecans: To garnish the cheesecake.
How to Make the Best Pumpkin Cheesecake
For a baked cheesecake, this melt-in-your-mouth treat is as easy as it gets! Just follow these step-by-step instructions.
Make the Crust
Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Combine Ingredients: Combine all of the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Pre-Bake: Bake the crust for 10 minutes, then set it aside and allow it to cool.
Prep for Water Bath: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
Make the Filling
Lower Oven Temperature: Reduce the oven temperature to 300°F.
Combine Cream Cheese, Sugar & Flour: Mix together the cream cheese, sugar and flour in a large mixer bowl on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
Add Pumpkin, Sour Cream, Vanilla & Spices: Add the pumpkin puree, sour cream, vanilla extract and spices, mixing on low speed until well combined.
Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Pour Filling Into Crust: Pour the cheesecake filling into the crust and spread it out evenly.
Assemble Water Bath: Place the prepared springform pan inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. Do not let the water go above the top edge of the aluminum foil on the springform pan.
Bake: Bake the cheesecake for 1 hour and 30 minutes. Keep an eye on it, as all ovens are different. You want it to be set around the edges and jiggly in the center couple of inches.
Turn Off Oven: Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
Crack Open Door: Crack the oven door and leave the cheesecake in the oven for about 20 minutes.
Remove Cheesecake & Refrigerate: Remove your cheesecake from the oven and chill it in the fridge until it’s firm, 5-6 hours or overnight.
Make the Topping & Decorate
Take Cheesecake Out of Pan: Once the cheesecake is cool and firm, remove it from the springform pan and set it on a serving plate.
Beat Cream Cheese: Add the cream cheese to a large mixer bowl and beat until smooth.
Add Remaining Ingredients: Add the remaining ingredients and whip on high speed until stiff peaks form.
Decorate Cheesecake: Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies.
Enjoy! Refrigerate the cheesecake until you’re ready to serve it.
Tips for Success
Not too familiar with homemade cheesecakes? The advice below is here to help.
- Crush the Graham Crackers in a Food Processor: Using a food processor to crush up the graham crackers is super convenient. If you don’t have one, seal the graham crackers in a heavy-duty storage bag with all the air removed and crush them with a mallet or rolling pin.
- Stick With Low Speed: Always mix your filling on low speed. Otherwise, you could incorporate too much air into the batter and end up with a cracked cheesecake.
- Don’t Skip the Water Bath: I know the water bath can be a bit annoying, but it’s vital to the success of your cheesecake. It ensures that it doesn’t brown around the edges, sink in the middle or crack.
- Prevent Leakage: Make sure you don’t let the water in the outer pan go above the top edge of the foil surrounding the inner pan. For additional ways to prevent your water bath from leaking, check out my Cheesecake Water Bath Tips and Tricks.
Topping Ideas
Plenty of different toppings go well with this pumpkin cheesecake. I’ve rounded up a few fail-proof options.
- Classic Whipped Cream: Looking to top your cheesecake with regular whipped cream? Skip the store-bought stuff and make my Homemade Whipped Cream instead.
- Salted Caramel: Pumpkin and caramel make a mouthwatering pair. Drizzle this easy Salted Caramel Sauce over your cheesecake for a fancy finishing touch.
- Praline Topping: The gooey praline topping that goes with my Pecan Cheesecake would taste amazing on top of this pumpkin cheesecake too!
- Cinnamon: At the end of the day, this cheesecake speaks for itself. Even something as simple as a sprinkle of cinnamon will round it out nicely.
Storage Instructions
Keep extra cheesecake in an airtight container in the fridge and enjoy it within 4-5 days.
Can I Freeze Pumpkin Cheesecake?
Absolutely – but you’ll want to hold off on adding the whipped topping. Wrap the fully set cheesecake in plastic wrap or foil and freeze it in a heavy-duty storage bag for up to 3 months. Thaw it out in the fridge before adding the whipped cream cheese frosting and digging in.
Watch How To Make It
PrintPumpkin Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour 40 minutes
- Total Time: 7 hours 40 minutes
- Yield: 14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.
Ingredients
For the Graham Cracker Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (42g) packed light brown sugar
- 1 tsp ground cinnamon
For the Spiced Pumpkin Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all purpose flour
- 15 oz can pureed pumpkin
- 1/4 cup (58g) sour cream
- 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 1/4 tsp ground ginger
- 4 large eggs, room temperature
For the Whipped Cream Cheese Frosting
- 4 oz (113g) cream cheese, room temperature
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (86g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Chopped pecans
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see full method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
Make the Filling
- Reduce oven to 300°F (148°C).
- In a large mixer bowl, mix the cream cheese, brown sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake filling into the crust and spread evenly.
- Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 30 minutes. Keep an eye on it. All ovens are different. You want it to be set around the edges and jiggly in the center couple of inches before moving on.
- Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- Crack oven door and leave the cheesecake in the oven for about 20 minutes.
- Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
Make the Topping & Decorate
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth.
- Add the remaining ingredients and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans.
- Refrigerate the cheesecake until ready to serve.
Notes
- Makes 12-14 slices
- To Store: Cheesecake is best when stored well covered in the fridge and eaten within 4-5 days.
- To Freeze: Wrap fully set cheesecake (without topping) in plastic wrap or foil and freeze in a heavy-duty storage bag for up to 3 months. Thaw in the fridge before adding topping and enjoying.
Nutrition
- Serving Size: 1 Slice
- Calories: 410
- Sugar: 26.9 g
- Sodium: 333.9 mg
- Fat: 26.8 g
- Carbohydrates: 35.9 g
- Protein: 8.2 g
- Cholesterol: 121.4 mg
My goodness, I made this cheesecake for Thanksgiving and it was DELICIOUS!!!!! The cheesecake came out about 2 inches high and was so creamy and the flavor was just beyond good. The whipped cream topping topped off the cake like a crown, so good!
I’m so glad you enjoyed it!
The problem with your recipes, Lindsey, is that they are so dang amazing that each one becomes my new “have to make this every year now.” And then I have an existential crisis while I ponder whether to repeat the pumpkin cheesecake or try the Amaretto cheesecake. Thanks for your wonderful recipes! Now how to choose…
I literally have the exact same problem! LOL! I am changing it up for the first time in a long time this year because I have a couple new favorites. But I may have to make the others for Christmas. It’s so hard! 🙂 I’m so glad you enjoy the recipes!!
If I made this cheesecake in a 11in pan how much cream cheese would I need and would I need to double the recipe?
I’m really not sure. I haven’t made that size cheesecake. Based on the adjustments in my cheesecake size guide, I’d probably do either 1 1/2 recipes worth or 1 2/3 recipes worth.
What brand of pumpkin puree do you use or what brand could I use?
I use Libby’s.
Hi! What can I use instead of sour cream? Thank you 🙂
Heavy cream should be fine.
This was great! Wanted something different than just pumpkin pie and this gut the bill.
So glad you enjoyed it!
Have you tried it without the topping?
You could definitely serve it without the whipped cream.
Can I substitute pumpkin pie spice for the individual spices listed and if so, how much would you suggest? Thank you
Sure! I’m just making a guess as to how much though. I might add 2 teaspoons. You could always add more if it seems like it needs it.
Hi!
Thank you for such wonderful recipes – I’ve used many of them!
I had a question about your cheesecakes. I like the recipes with the 24oz of cream cheese and 1 c of sour cream, but your pumpkin cheesecake calls for only 1/4c sour cream. Is there any way to use more sour cream and still get the right texture? (or is the addition of pumpkin going to do that?)
I was also hoping to try to make a vanilla cheesecake batter and a pumpkin spice batter and swirl them together, but am having trouble figuring that one out. Any ideas?
Thanks!!! I appreciate any advice you can offer.
I’m so glad you enjoy the cheesecakes! You don’t need the additional sour cream in this because of the pumpkin purée.
To do a swirl of the two, you might just need to make two different batters. You could cut this one in half and then make half of my classic vanilla cheesecake and then layer them together.
Thanks!!! 🙂
Could you use pumpkin puree made from a fresh pumpkin instead of canned? It seems fresh pumpkin usually has more water than canned. Would the water content of fresh pumpkin cause a problem?
Depends on how much additional water there is. I haven’t ever made my own pumpkin purée before. You could try using a cheesecloth to strain the liquid.
I love your original cheesecake recipe and can’t wait to try this one! If I wanted to make these into mini (cupcake sized) cheesecakes, how long would I bake it for?
So glad you enjoy the original one! For minis, I would probably bake the cheesecakes for about 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. Then crack the oven door and allow the cheesecakes to cool for 15-20 minutes, then put them in the fridge to finish cooling. I hope that helps.
This was absolutely fantastic! Perfect combination of flavors! I made it for an October birthday and was a hit!!
Awesome! Glad it was a hit!