Go Back
–+ servings
Pumpkin Cheesecake

Indulgent Pumpkin Cheesecake for Cozy Fall Gatherings

This Pumpkin Cheesecake combines rich pumpkin and cream cheese flavors, creating a creamy dessert atop a crunchy crust—perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Base for the crust providing a delightful crunch; substitute with Oreo crumbs for a chocolatey twist.
  • ⅓ cup Granulated Sugar Adds the right amount of sweetness to the crust; no substitutions recommended for this role.
  • ½ cup Unsalted Butter Must be melted before mixing for proper consistency.
For the Filling
  • 2 cups Cream Cheese Ensure it is at room temperature to blend smoothly.
  • 1 cup Granulated Sugar Can replace with brown sugar for a deeper flavor profile.
  • 1 cup Canned Pumpkin Puree Use pure pumpkin, not pie filling, for the best results.
  • 3 units Large Eggs Introduce eggs one at a time for better mixing.
  • 1 teaspoon Vanilla Extract No substitutions advised for this essential ingredient.
  • 1 teaspoon Ground Cinnamon Can swap with pumpkin pie spice if desired.
  • ½ teaspoon Ground Nutmeg Adds depth to the delightful spicing.
  • ½ teaspoon Ground Ginger Contributes to the comforting pumpkin spice profile.
  • 1 pinch Salt Balances sweetness and enhances flavors.

Equipment

  • Springform Pan
  • Mixing Bowl
  • Electric mixer
  • baking dish

Method
 

Preparation of Pumpkin Cheesecake
  1. In a medium bowl, combine graham cracker crumbs, ⅓ cup of granulated sugar, and ½ cup of melted unsalted butter. Stir until the mixture resembles wet sand. Press this blend firmly into the bottom of a 9-inch springform pan, creating an even layer.
  2. Preheat your oven to 350°F (175°C). Place the springform pan in the oven and bake the crust for about 10 minutes until it turns lightly golden and fragrant.
  3. In a large mixing bowl, beat 2 cups of softened cream cheese with 1 cup of granulated sugar using an electric mixer until smooth, about 3 minutes. Scrape down the bowl to ensure everything is well mixed.
  4. Mix in 1 cup of canned pumpkin puree until fully combined. Add large eggs one at a time, mixing well after each addition. Incorporate vanilla extract, cinnamon, nutmeg, ginger, and salt.
  5. Pour the pumpkin filling over the pre-baked crust, spreading it evenly with a spatula. Place the springform pan in a water bath and bake at 325°F (165°C) for about 60 minutes.
  6. Once baked, let the cheesecake cool at room temperature for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 700IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

To keep your cheesecake smooth, ensure all ingredients are at room temperature before mixing. Use a water bath to prevent cracking during baking, and let the cheesecake chill for optimal flavor and texture.

Tried this recipe?

Let us know how it was!