Pumpkin Cheesecake

Creamy Pumpkin Cheesecake (Easy Homemade Recipe)

Introduction

Pumpkin Cheesecake is one of those desserts that feels fancy but behaves friendly. Rich, creamy, gently spiced, and perfectly cozy for holidays—or any night you crave fall vibes. Every slice tastes like a hug with a fork.

After ten years of cooking, testing, and tinkering in my own kitchen, I’ve learned that great desserts don’t need drama—just smart steps. I’ve baked more cheesecakes than I can count, cracked a few (literally), and figured out a few little shortcuts that keep things smooth without sacrificing flavor.

This version gives you bakery-level results at home. No stress. No mystery. Just reliable, luscious cheesecake you’ll be proud to serve.

Why You’ll Love This Recipe

The texture is ultra-creamy, with just enough spice to feel cozy without being overwhelming. The Graham crust is simple, buttery, and sturdy. The method is beginner-friendly, but the results look professional. It feeds a crowd beautifully and stores like a dream. Once you make it, you’ll want it on repeat every season.

Ingredients You’ll Need For Pumpkin Cheesecake

Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ⅓ cup melted butter
• 2 tbsp granulated sugar
• Pinch of salt

Pumpkin Cheesecake Filling

• 16 oz cream cheese, softened (two 8-oz blocks)
• 1 cup pure pumpkin purée (not pumpkin pie filling)
• ¾ cup granulated sugar
• 2 large eggs + 1 egg yolk
• ½ cup sour cream (or Greek yogurt)
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

Optional topping

• Whipped cream

Equipment Needed

• 9-inch springform pan
• Large mixing bowl
• Electric mixer (hand or stand)
• Rubber spatula
• Baking sheet
• Aluminum foil
• Roasting pan (for water bath)

How Do You Make Pumpkin Cheesecake? (Step-by-Step)

1. Heat the oven.
   Preheat to 325°F (165°C).
2. Make the crust.
   Mix crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the springform pan. Bake 8 minutes. Let cool slightly.
3. Wrap the pan.
   Wrap the pan tightly in foil to prevent water from seeping in.
4. Beat the cream cheese.
   In a large bowl, beat softened cream cheese until smooth and creamy. No lumps.
5. Add pumpkin and sugar.
   Beat in pumpkin purée and sugar until thoroughly combined.
6. Mix in eggs.
   Add eggs and yolk one at a time, mixing just until smooth. Don’t overbeat.
7. Add flavor.
   Stir in sour cream, vanilla, cinnamon, ginger, nutmeg, and salt.
8. Pour and level.
   Pour filling over the crust. Tap the pan gently to release air bubbles.
9. Create a water bath.
   Place the springform pan in a roasting pan. Add hot water halfway up the sides.
10. Bake gently.
    Bake 55–65 minutes. The center should jiggle slightly like set Jell-O.
11. Cool slowly.
    Turn off the oven. Crack the door and let the cheesecake sit 30 minutes.
12. Chill.
    Refrigerate at least 4 hours, preferably overnight, before slicing.

Common Mistakes to Avoid

1. Cold cream cheese.
   It creates lumps. Let it soften fully at room temperature.
2. Skipping the water bath.
   That’s how cracks happen. The steam is your friend.
3. Overmixing eggs.
   Too much air = cracks and puffy edges.
4. Bake until rock-solid.
   A slight wobble in the center is perfect.
5. Cutting too soon.
   Warm cheesecake slices are messy. Chill completely.
6. Using pumpkin pie filling.
   It’s sweetened and spiced already—wrong texture, wrong flavor.

Serving Suggestions

Serve chilled with a dollop of whipped cream and a light dusting of cinnamon. It pairs beautifully with hot coffee, chai, or spiced tea. For a special touch, add a drizzle of caramel or a few toasted pecans on top.

Storage & Reheating Instructions

Keep leftovers refrigerated and covered for up to 5 days. You can freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge—never microwave cheesecake.

Nutrition Information For Pumpkin Cheesecake

Final Thoughts

This Pumpkin Cheesecake is creamy, cozy, and completely doable. It looks impressive but feels simple to make. Once you try it, it may become your new fall tradition.

Frequently Asked Questions