Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe blends the velvety smoothness of classic cheesecake with the warm, cozy flavors of pumpkin pie. Featuring a buttery graham cracker crust, spiced pumpkin filling, and a decadent whipped topping, it’s the ultimate fall dessert for holidays, special occasions, or simply treating yourself.
Ingredients
- Graham cracker crumbs – for a crunchy buttery crust.
- Melted butter – binds the crust and adds richness.
- Cream cheese – smooth creamy base for the filling.
- Granulated sugar – sweetens the cheesecake.
- Pumpkin puree – delivers the signature pumpkin flavor.
- Pumpkin pie spice – enhances the warm spiced notes.
- Eggs – provide structure and creaminess.
- Whipped cream optional – for topping.
- Caramel sauce optional – for drizzling.
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs and melted butter; press firmly into the bottom of a springform pan. Chill while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar, pumpkin puree, pumpkin pie spice, and eggs one at a time, mixing just until combined.
- Pour the filling over the prepared crust, smoothing the top.
- Place the pan in a water bath and bake for 60–70 minutes, until edges are set but the center still jiggles slightly.
- Turn off the oven and crack the door open; let cheesecake cool for 1 hour inside before transferring to the refrigerator.
- Chill for at least 4 hours or overnight.
- Garnish with whipped cream, caramel drizzle, and crushed cookies before serving.
Notes
Use room-temperature cream cheese to ensure a smooth filling.
Avoid overmixing to prevent air bubbles and cracks.
Cheesecake can be made a day ahead for deeper flavor.