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Pumpkin Cheesecake

creamy pumpkin cheesecake

A rich and creamy pumpkin cheesecake with warm spices, a buttery graham cracker crust, and a smooth, velvety filling topped with lightly sweetened whipped cream and a dusting of pumpkin spice.

  • Total Time: 85 minutes plus chilling
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1 cup granulated sugar, divided (1/4 cup for crust, 3/4 cup for filling)
  • 1/2 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pumpkin spice

Instructions

  1. Preheat oven to 325°F and lightly grease a 9 inch springform pan.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until evenly combined.
  3. Press the crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool.
  4. In a large bowl, beat cream cheese until smooth. Add remaining 3/4 cup sugar and mix well.
  5. Add pumpkin puree, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully incorporated.
  6. Add eggs one at a time, mixing gently after each addition just until combined.
  7. Pour filling over the cooled crust and smooth the top.
  8. Bake for 55 minutes, until the center is slightly set but still jiggles gently.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  10. Refrigerate for at least 4 hours or overnight until fully set.
  11. Whip heavy cream with powdered sugar until soft peaks form. Pipe onto chilled cheesecake and dust with pumpkin spice before serving.

Notes

  • Use room temperature ingredients for a smooth filling.
  • A water bath can help prevent cracks and ensure even baking.
  • Chill overnight for best texture and flavor development.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 28g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 135mg

Keywords: pumpkin cheesecake, fall dessert, holiday cheesecake, creamy cheesecake, pumpkin dessert