Two things I love seeing together are pumpkin and cream cheese. This pumpkin cheesecake recipe is the ultimate combination of two delicious foods that creates the ultimate in tasty desserts. Whether you are preparing it for a fall celebration like Thanksgiving, or just want the rich pumpkin spice flavor another time of year, cheesecake is a great way to combine these flavors in a decadent and creamy dessert.
- Pumpkin Cheesecake Recipe
- Can I Use a Ready-Made Graham Cracker Crust?
- What Other Cookies Can I Use for the Cheesecake Crust?
- What's in Pumpkin Pie Spice?
- What is a Bain Marie?
- Handy Kitchen Tools
- How to Make a Homemade Graham Cracker Crust
- How to Make a Pumpkin Cheesecake
- How Long is Cheesecake Good For?
- Serving Suggestions for Pumpkin Cheesecake
- More Cheesecake Recipes
- Printable Recipe:
- Pumpkin Cheesecake Recipe with Graham Cracker Crust
Pumpkin Cheesecake Recipe
One of the first recipes I ever made in my mom's kitchen was her cheesecake, and a few years later, this pumpkin cheesecake recipe became a new spin on that classic. If you aren't a huge fan of pumpkin spice, this is a great solution. It has the undertones of pumpkin without being overwhelming. The creamy cheesecake helps to make it mellow while also amping up the flavor in a truly unique way.
If you have leftover pumpkin after making this recipe, you might want to try this creamy pumpkin risotto recipe. It's such a wonderfully savory way to use up pumpkin, you'll be surprised at how yummy it tastes!
Can I Use a Ready-Made Graham Cracker Crust?
For this style of cheesecake, a ready-made crust doesn't work so well. The springform pan allows it to cook in the bain-marie method so it doesn't crack on top. If you want to make a cheesecake with a ready-made crust, you might prefer something like this no-bake Oreo cheesecake or this best-ever classic no-bake cheesecake instead.
What Other Cookies Can I Use for the Cheesecake Crust?
I typically use graham crackers for a cheesecake crust because they are crisp and flavorful, but also can be purchased as just crumbs for convenience. For the pumpkin recipe, you can use a number of different flavors that will add to the recipe and pair well with this creamy filling. Below are a few that I enjoy adding to the recipe and you might like to try with yours in place of the graham crackers.
- Pumpkin spice cookies
- Chessman cookies
- Lorna Doone cookies
- Vanilla wafers
What's in Pumpkin Pie Spice?
In this recipe, 1 teaspoon cinnamon and ½ teaspoon nutmeg are added to the cheesecake. You can also use just 1 ½ teaspoons of pumpkin pie spice blend if you prefer. If you've never made pumpkin pie spice, below is a simple recipe that is tasty and very much like the ready-made blends you pick up in the grocery store.
- 3 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
What is a Bain Marie?
When making a cheesecake, one way to help it cook evenly and without cracks on top is to use a bain-marie, otherwise known as a water bath. This process is where you place the springform pan into a larger pan, then surround it with boiling water before putting it into the oven.
You will find this method is often used when making cheesecakes, souffle, or custards. It can also be used as a method to keep foods warm longer before serving.
- Graham crackers
- Unsalted butter
- Cream cheese
- Vanilla extract
- Pumpkin puree
Handy Kitchen Tools
- Food processor
- Mixing bowls
- Measuring cups and spoons
- 9" springform pan
- Hand mixer
- Rubber spatula
- Aluminum foil
- Roasting pan or baking dish that is 10" or wider
How to Make a Homemade Graham Cracker Crust
Wrap a 9" springform pan with aluminum foil so the bottom and 1" up each side are covered well.
In a food processor, pulse graham crackers until fine crumbs remain.
In a small bowl, mix together the cookie crumbs, sugar, and melted butter until completely combined.
Pour the mixture into the springform pan and press into an even layer then set aside.
How to Make a Pumpkin Cheesecake
Preheat the oven to 350°F.
In a large bowl, mix together the softened cream cheese, sugar, and vanilla until combined.
Add in the pumpkin puree, cinnamon, and nutmeg, and mix to combine.
Next, add in the eggs, one at a time, until incorporated.
Pour the batter into the prepared springform pan.
Bring 4 to 6 cups of water to a boil.
Place the springform pan into a large and deep roasting pan or baking dish.
Pour the boiling water into the roasting pan around the springform pan.
Carefully place the pan, with cheesecake, into the oven.
Reduce the heat to 325°F and bake for 1 hour.
Turn off the oven and prop the door open with at least 1 ½"-2" opening. Leave the cheesecake in the oven with the door propped for 45 minutes.
Remove the pan from the oven and place the springform pan on a wire cooling rack for 1 to 1 ½ hours until cool to the touch.
Cover with plastic wrap and refrigerate for 4 to 6 hours to chill completely.
Top with whipped cream and slice to serve.
How Long is Cheesecake Good For?
Homemade cheesecake is best served within 5 days of baking. Keep it tightly covered with plastic wrap to prevent a film-forming over the top. If you wish to make and freeze it for later, it can be frozen for up to 3-months.
For best results, wrap the entire cheesecake in plastic wrap, then place it inside a large freezer bag. If freezing individual slices, you will want to wrap them tightly with plastic wrap, then place the individual slices into a freezer storage bag before putting them into the freezer. Date and label the items in the freezer then thaw overnight in the refrigerator before serving.
Serving Suggestions for Pumpkin Cheesecake
A simple slice of this cheesecake is perfection all by itself, but sometimes you want a little something extra when serving to guests. If you plan to make this for a holiday meal and want to add something extra, below are some ideas. These work great for turning an ordinary piece of cheesecake into a piece of art on a plate.
- Drizzle the top with caramel, butterscotch, or cinnamon syrup.
- Top with whipped cream whipped topping, or dollops of buttercream piped around the edges.
- Sprinkle the top with shaved white chocolate.
- Add a pumpkin cookie into a dollop of whipped cream before serving.
- Serve alongside a pumpkin spice latte, coffee, or spiced tea.
More Cheesecake Recipes
Cheesecake has long been my favorite dessert. There is just nothing as good as that creamy dessert, whether it is baked or no-bake. If you like cheesecake as much as I do, then you will enjoy these recipes as well. Make sure you pin, print, or bookmark the recipes to add to your menu plan soon!
- The Perfect New York Style Cheesecake Recipe
- Delicious Banana Pudding Cheesecake with Chessman Cookies
- Fluffy No-Bake Strawberry Cheesecake Recipe
- The Best Chocolate Cheesecake with Chocolate Ganache
- No-Bake Orange Vanilla Creamsicle Cheesecake
- Roasted Blueberry Cheesecake with Candied Meyer Lemon
For Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs (12 whole crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
- ½ tsp cinnamon
For Pumpkin Cheesecake
- 24 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 15 oz can pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ½ cup whipped cream
How to Make a Homemade Graham Cracker Crust
- Wrap a 9" springform pan with aluminum foil so the bottom and 1" up each side is covered well.
- In a food processor, pulse graham crackers until fine crumbs remain.
- In a small bowl, mix together the cookie crumbs, sugar, and melted butter until completely combined.
- Pour the mixture into the springform pan and press into an even layer then set aside.
How to Make a Pumpkin Cheesecake
- Preheat the oven to 350°F.
- In a large bowl, mix together the softened cream cheese, sugar, and vanilla until combined.
- Add in the pumpkin puree, cinnamon, and nutmeg, and mix to combine.
- Next, add in the eggs, one at a time, until incorporated.
- Pour the batter into the prepared springform pan.
- Bring 4 to 6 cups of water to a boil.
- Place the springform pan into a large and deep roasting pan or baking dish.
- Pour the boiling water into the roasting pan around the springform pan.
- Carefully place the pan, with cheesecake, into the oven.
- Reduce the heat to 325°F and bake for 1 hour.
- Turn off the oven and prop the door open with at least 1 ½"-2" opening. Leave the cheesecake in the oven with the door propped for 45 minutes.
- Remove the pan from the oven and place the springform pan on a wire cooling rack for 1 to 1 ½ hours until cool to the touch.
- Cover with plastic wrap and refrigerate for 4 to 6 hours to chill completely.
- Top with whipped cream and slice to serve.
Replace graham crackers with gingersnaps for a unique crust flavor.
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Hiware Springform Pan Set of 3 Non-stick Cheesecake Pan, Leakproof Round Cake Pan Set Includes 3 Pieces 6" 8" 10" Springform Pans with 150 Pcs Parchment Paper Liners
Plastic Measuring Cups and Spoons Set 14 Piece. Includes 11 Colorful Measuring Cups and Spoons Set and 3 Plastic Liquid Measuring Cups. Nesting Measuring Set for Space Saving Storage. Dishwasher-Safe
Cook with Color Plastic Mixing Bowls with Lids - 12 Piece Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Microwave Safe Mixing Bowl Set (Blue Ombre)
Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 10 Cups - Bowl Scraper, Stainless Steel
Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
Farberware Bakeware Nonstick Steel Roaster with Flat Rack, 11-Inch x 15-Inch, Gray
Amount Per Serving: Calories: 439Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 121mgSodium: 247mgCarbohydrates: 42gFiber: 2gSugar: 33gProtein: 6g