Here’s a step-by-step recipe for a delicious pumpkin cheesecake! This creamy dessert blends the rich flavors of pumpkin and warm spices with the smoothness of classic cheesecake.

Pumpkin Cheesecake Recipe

Prep time: 20 mins
Cook time: 1 hour
Chill time: 6+ hours (preferably overnight)
Servings: 8-10

Ingredients

Crust:

  • 1 ¾ cups graham cracker crumbs (or gingersnap cookies for extra flavor)
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • ½ cup (1 stick) unsalted butter, melted

Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves (or allspice)
  • 2 tbsp all-purpose flour
  • ¼ cup sour cream

Topping (optional):

  • Whipped cream
  • Caramel sauce
  • Chopped pecans

Instructions

1. Preheat & Prep the Pan:

  • Preheat the oven to 350°F (175°C).
  • Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter or nonstick spray.

2. Make the Crust:

  1. Combine the graham cracker crumbs (or gingersnaps), sugar, cinnamon, and melted butter in a bowl.
  2. Press the mixture into the bottom of the springform pan, spreading evenly across the base and slightly up the sides.
  3. Bake for 8-10 minutes. Set aside to cool.

3. Prepare the Filling:

  1. In a large mixing bowl, beat the cream cheese until smooth and fluffy.
  2. Add the sugar and beat again until well combined.
  3. Mix in the pumpkin puree, followed by the eggs (one at a time).
  4. Stir in vanilla, cinnamon, nutmeg, cloves, and flour until everything is well incorporated.
  5. Add the sour cream and mix just until smooth (avoid overmixing to prevent cracks).

4. Assemble the Cheesecake:

  • Pour the pumpkin cheesecake filling over the cooled crust.
  • Smooth out the top with a spatula.

5. Bake the Cheesecake:

  1. Place the cheesecake on the middle rack of the oven.
  2. Bake for 55-65 minutes, or until the edges are set, but the center jiggles slightly when gently shaken.

6. Cool & Chill:

  1. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  2. Remove from the oven, run a knife around the edges to loosen it from the pan, and cool completely at room temperature.
  3. Cover and refrigerate for at least 6 hours (or overnight) to set.

7. Serve:

  • Remove the cheesecake from the springform pan and slice.
  • Top with whipped cream, caramel sauce, and chopped pecans, if desired.

Enjoy your creamy pumpkin cheesecake—perfect for fall celebrations and Thanksgiving! 🎃🍰

Image from Natasha’s Kitchen