I can’t wait to share my pumpkin cheesecake recipe with you. It’s the perfect marriage of velvety cream cheese and warm pumpkin spices, all nestled in a buttery graham cracker crust. When fall rolls around, this is my go-to dessert for family gatherings, especially Thanksgiving. The secret? A slow cooling process that prevents those dreaded cracks. But there’s more to creating the perfect texture than just proper cooling. Want to discover what makes this cheesecake impossibly creamy?
Why You’ll Love this Pumpkin Cheesecake
Everyone deserves a showstopping dessert that combines two beloved classics into one irresistible treat. This pumpkin cheesecake delivers just that—creamy decadence with warm fall spices that’ll make your guests wonder if you secretly attended culinary school.
I adore how the velvety pumpkin filling sits perfectly atop that buttery graham cracker crust. The contrast is simply magical.
And can we talk about that texture? Silky smooth, never lumpy, thanks to room-temperature ingredients and that clever water bath technique.
Perfect for Thanksgiving, obviously, but why limit yourself? Some desserts are too good to save for special occasions.
What Ingredients are in Pumpkin Cheesecake?
This classic pumpkin cheesecake recipe requires simple ingredients you might already have in your pantry, especially during fall baking season.
For the graham cracker crust:
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- ¼ cup sugar
For the pumpkin cheesecake filling:
- 32 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 (15 oz) can pumpkin puree
- 3 large eggs at room temperature
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
The room temperature ingredients aren’t just a suggestion but rather essential for achieving that perfectly smooth, lump-free texture we’re all dreaming about.
How to Make this Pumpkin Cheesecake
Mix 2 cups graham cracker crumbs, 6 tablespoons melted butter, and ¼ cup sugar until combined. Press this mixture firmly into the bottom and slightly up the sides of a springform pan, then place in the refrigerator to chill while you make the filling.
Step 2: Beat the Cream Cheese and Sugars
In a large bowl, beat 32 ounces of softened cream cheese with 1 cup granulated sugar and ¼ cup brown sugar until the mixture is completely smooth and fluffy. This should take about 3 minutes of mixing—and trust me, those full 3 minutes make all the difference between a lumpy mess and silky perfection. A quality stand mixer baking set makes this process effortless and ensures perfectly incorporated ingredients.
Step 3: Add Eggs One at a Time
Add 3 large room temperature eggs to your cream cheese mixture, one at a time, beating just until each is incorporated. Room temperature eggs blend so much more smoothly than cold ones, which is why grandmothers everywhere insist on this little detail.
Step 4: Mix in Remaining Ingredients
Gently fold in the 15-ounce can of pumpkin puree, ⅓ cup heavy cream, 2 teaspoons vanilla extract, and 1 tablespoon pumpkin pie spice.
Mix until just combined—we’re looking for a smooth, consistent color without overmixing, which can introduce too much air and cause cracks later.
Step 5: Pour Filling into Crust
Pour your pumpkin cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula for that professional bakery look—because who doesn’t want their dessert to be Instagram-worthy?
Step 6: Prepare the Water Bath
Wrap the outside of your springform pan with aluminum foil to prevent water seepage, then place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
This water bath is the secret to preventing cracks and achieving that dreamy, creamy texture.
Step 7: Bake the Cheesecake
Bake at 325°F for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. You’re looking for that perfect wobble in the middle—kind of like how your aunt dances at family weddings, just enough movement to know there’s still life there.
Step 8: Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool slowly for about an hour.
Then remove from the water bath, run a knife around the edges, and refrigerate for at least 6 hours or overnight. Patience is truly a virtue here—rushing this step is like leaving a movie before the best scene.
What to Serve with Pumpkin Cheesecake
This creamy pumpkin cheesecake deserves some thoughtful accompaniments to make it truly shine. A dollop of freshly whipped cream is practically mandatory—just beat some heavy cream with a touch of vanilla and sugar until soft peaks form.
For a little contrast, try a drizzle of salted caramel sauce that puddles beautifully around each slice.
Coffee is the classic pairing, but don’t overlook a small glass of spiced apple cider or a creamy chai tea that echoes those warm pumpkin spices.
For texture contrast, candied pecans scattered on top or served alongside provide a satisfying crunch against that silky filling.
And if you’re serving this at a holiday gathering, a small scoop of vanilla bean ice cream turns this dessert into a show-stopping finale that nobody will forget.
Pumpkin Cheesecake Substitutions and Variations
- Topping Ideas: Sprinkle with cinnamon streusel before baking, or finish with a sour cream layer (1 cup sour cream + 2 tbsp sugar + ½ tsp vanilla) during the last 5 minutes of baking.
- Mini Option: Portion into muffin tins with liners for adorable individual servings (bake ~25 minutes).
Leftovers and Storage for this Pumpkin Cheesecake
This pumpkin cheesecake actually tastes even better after a day in the fridge, as the flavors have time to deepen and meld together.
Store leftovers in an airtight container or simply cover the springform pan with plastic wrap for up to 5 days in the refrigerator.
Want to keep it longer? This cheesecake freezes beautifully for up to 3 months. Wrap individual slices tightly in plastic wrap, then foil, or freeze the whole cheesecake on its base.
Thaw overnight in the refrigerator.
For the best texture, serve cold straight from the fridge. If you prefer it less chilled, let slices sit at room temperature for 15-20 minutes before serving.
The graham cracker crust may soften slightly over time, but the flavor remains deliciously intact!
Final Thoughts
This classic pumpkin cheesecake strikes the perfect balance between velvety cream cheese and warm autumn spices.
The graham cracker crust provides just the right amount of sweetness and texture to complement the silky filling.
What makes this recipe truly special is its accessibility—with straightforward ingredients and techniques like the water bath that guarantee professional results at home.
It’s an ideal dessert for Thanksgiving gatherings or any fall celebration when you want to impress without spending all day in the kitchen.
When the evenings grow cooler and pumpkin season arrives, this cheesecake brings the comfort we all crave to the dessert table.