Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin Cheesecake 4.0 (1,008) Pumpkin pie spice takes creamy cheesecake to the next level. Prep Time: 30 mins Total Time: 8 hrs Servings: 12 Jump to recipe A pumpkin dessert is a must for the holidays, but it doesn't have to be pumpkin pie. We like to surprise our guests with something a little different but equally delicious. Our pumpkin cheesecake recipe produces a silky smooth and light-as-air dessert that's packed with autumnal flavors. There's an easy-to-make graham-cracker crust and a creamy, pumpkin cream cheese filling spiced with the perfect amount of pumpkin pie spice. Top each slice with a dollop of whipped cream if you like—and savor every bite. This is a dessert you'll make year after year—everyone will love it so much it's sure to become one of your most requested recipes. Credit: Jason Donnelly 22 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Key Ingredients for Pumpkin Cheesecake Here's a rundown of what you need for our pumpkin cheesecake recipe—and why: Graham crackers: They're a classic for a cookie crumb crust. We use them for our classic cheesecake, and their buttery flavor is a great base for the pure pumpkin flavor of this cheesecake. Cream cheese: Full-fat cream cheese is the only way to go. It's the most important ingredient for cheesecake. Don't use low-fat cream cheese as it makes a difference to the filling. Pumpkin puree: Look for cans labeled "pure pumpkin" instead of "pumpkin pie filling." This way, no other flavors are added beyond those in the recipe. Sugar: Not only does sugar add a touch of sweetness, it also keeps the filling light and soft. Eggs: The cheesecake's creamy custard-like texture is all thanks to eggs. Pumpkin pie spice: This fall-favorite spice mix pairs wonderfully with pumpkin to give the cheesecake its signature autumnal flavor. To make your own pumpkin puree, remove the stem from a 4-pound pumpkin, slice it in half, and remove the seeds. Roast at 400 degrees Fahrenheit until tender, about 1 hour. 4 Tips for Perfect Cheesecake Use room temperature ingredients: Softened cream cheese and room temperature eggs will incorporate beautifully into the batter, making it super smooth. Don't over-mix: Mixing the cream cheese filling just until all of the ingredients are incorporated will keep the batter light and fluffy. Don't over-bake: Over-baking the cheesecake will make the texture grainy and it can also cause the top to crack as it cools. Pull the cheesecake from the oven as soon as the edges are set but the center is still a bit wobbly. Avoid a soggy crust: Cheesecake crusts can become soggy when moisture from a water bath seeps into the springform pan. Luckily, this recipe bakes at a low enough temperature that a water bath isn't totally necessary. By skipping this step, you won't run the risk of ruining the cheesecake with a soggy crust that falls apart. Why Use a Springform Pan? The nonstick surface and removable bottom and sides of a springform pan are perfect for a lot of desserts, but especially for cheesecake. As it cools, the cheesecake will shrink away from the sides ever so slightly, and it will be easy to unlatch the springform band. You'll be able to serve this delicate dessert with ease. Should I Use a Water Bath? Many recipes will instruct you to partially submerge the cheesecake in a hot water bath to keep it moist and creamy. This recipe contains a healthy amount of cream cheese and bakes at a relatively low temperature—it comes out creamy every time without a water bath. Directions Credit: Jason Donnelly Preheat oven, prepare pan, and make crust: Preheat oven to 350°F, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; Credit: Jason Donnelly To make crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham cracker crumbs. Press crust into pan: Press crumbs firmly into bottom of pan to form crust. Credit: Jason Donnelly Bake crust: Bake until golden around edges, 10 to 12 minutes. Credit: Jason Donnelly Mix cream cheese filling: Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth. Credit: Jason Donnelly Add flour: Mix in flour (do not overmix). Credit: Jason Donnelly Add pumpkin and spices: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Credit: Jason Donnelly Add eggs: Add eggs one at a time, mixing until each is incorporated before adding the next. Credit: Jason Donnelly Assemble cheesecake: Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Credit: Jason Donnelly Bake cheesecake: Transfer to oven; reduce oven heat to 300°F. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening). Credit: Jason Donnelly Cool, refrigerate, and serve: Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving. Credit: Jason Donnelly Credit: Jason Donnelly Avoid unnecessary cracks by cooling the cheesecake slowly. Let it cool to room temperature before transferring to the refrigerator. How to Serve Pumpkin Cheesecake Top with a simple dollop of whipped cream sweetened lightly with confectioners' sugar or pure maple syrup.Serve à la mode with a scoop of your favorite vanilla ice cream.Drizzle to your heart's content with sticky caramel sauce. Frequently Asked Questions What is the best cream cheese for cheesecake? The best cream cheese for cheesecake is plain full-fat cheesecake. The brand doesn't matter as much, but we always suggest using blocks of plain full-fat cream cheese. Avoid anything labeled "whipped" or "Neufchâtel." Why do you put eggs in cheesecake? Eggs are put in cheesecake because they transform the dessert. They are responsible for a lot of the creaminess and rich texture of cheesecake. This recipe has the perfect number of eggs, resulting in a dessert with a light, extra-smooth texture but enough structure to avoid collapsing in the center. Does pumpkin cheesecake taste more like pumpkin pie or classic cheesecake? Pumpkin cheesecake tastes like a combination of pumpkin pie and cheesecake. While the flavor is like a creamier, sweeter version of pumpkin pie overall the texture of the dessert is much more similar to cheesecake. If we had to choose, we'd say pumpkin cheesecake is closer to a classic cheesecake. More Cheesecake Recipes to Try Triple Chocolate Cheesecake Pumpkin-Chocolate Cheesecake Pumpkin Cheesecake Pie with Gingersnap Crust Sernik (Country Cheesecake Raspberry Swirl Cheesecake No-Bake Cheesecake Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to decorvow.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.