Best Ever Pumpkin Cheesecake Recipe You’ll Want on Repeat

There’s something magical about the rich, creamy texture of pumpkin cheesecake that makes it a must-have dessert every fall. If you’re craving a dessert that combines the best of creamy cheesecake with the cozy flavors of pumpkin spice, this pumpkin cheesecake recipe is exactly what you need. You’ll want to make it again and again.

this Recipe

This pumpkin cheesecake is smooth, perfectly spiced, and baked to perfection. It’s ideal for holiday dinners, family gatherings, or simply treating yourself on a crisp autumn evening. Let me walk you through why this recipe should be your go-to pumpkin cheesecake this season.

Why You’ll Love This Recipe

• Rich, creamy texture that melts in your mouth.
• Balanced pumpkin spice flavor without overpowering sweetness.
• Simple ingredients you probably already have on hand.
• Easy to make with straightforward baking steps.
• Impresses guests and keeps well for days.

Ingredients

Gather these ingredients for a perfectly spiced, creamy pumpkin cheesecake that bakes up beautifully every time.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened (about 3 packages)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes (plus cooling)
• Servings: 12 slices
• Calories: Approximately 370 per serving

How to Make Best EVER Pumpkin Cheesecake Recipe – You’ll Want on Repeat

1. Preheat your oven to 350°F. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture evenly into the bottom of a 9-inch springform pan to form the crust.
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and brown sugar, beating until fully incorporated.
3. Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese mixture, mixing on low speed until smooth. Stir in cinnamon, ginger, nutmeg, cloves, and salt until evenly blended.
4. Beat in the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to keep the texture light.
5. Pour the filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
6. Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracking.
7. Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
8. Run a thin knife around the edges before releasing the springform pan. Slice and serve chilled, optionally topped with whipped cream and a sprinkle of cinnamon.

Tips for the Best Results

• Use room-temperature cream cheese and eggs for a smooth batter without lumps.
• Wrap the bottom of the springform pan in foil if using a water bath to prevent leaks and cracking.
• Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
• Allow the cheesecake to cool slowly and completely in the oven after baking to reduce cracking.
• Chill the cheesecake thoroughly before slicing for clean, neat pieces.

Storage and Reheating

Store your pumpkin cheesecake covered tightly in the refrigerator for up to 5 days. Keep it chilled to maintain that creamy texture and fresh flavor you love.

If you want to freeze the cheesecake, wrap it securely in plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw overnight in the refrigerator. Reheat slices gently in the microwave for 10-15 seconds if you prefer it a bit warm.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe because canned pumpkin pie filling contains added spices and sweeteners that can throw off the flavor balance.

How do I prevent my cheesecake from cracking?

To avoid cracking, bake the cheesecake slowly, avoid overmixing, and let it cool gradually inside the oven after baking. Using a water bath can also help keep the temperature even.

Can I make this cheesecake ahead of time?

Absolutely! This pumpkin cheesecake actually tastes better after sitting overnight in the fridge, allowing the flavors to meld and the texture to set perfectly.

What can I use instead of a springform pan?

A springform pan is ideal, but if you don’t have one, you can use a regular cake pan lined with parchment paper for easier removal, although slicing might be a bit trickier.