Creamy Pumpkin Cheesecake Recipe: Effortless Fall Dessert (Print Version)

Pumpkin Cheesecake Recipe for a smooth, spiced fall treat. Our easy, creamy pumpkin cheesecake is pure comfort, perfect for autumn gatherings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups (about 180g) graham cracker crumbs
02 - ¼ cup (50g) granulated sugar
03 - ½ cup (113g) unsalted butter, melted

→ Cheesecake Filling

04 - 24 oz (680g) full-fat cream cheese, softened to room temperature
05 - 1 cup (200g) granulated sugar
06 - ½ cup (100g) packed light brown sugar
07 - 15 oz (425g) can 100% pure pumpkin puree (not pie filling)
08 - ½ cup (120g) full-fat sour cream, room temperature
09 - 1 ½ tsp pure vanilla extract
10 - 3 large eggs, room temperature

→ Spices & Flavor

11 - 2 tsp pumpkin pie spice
12 - 1 tsp ground cinnamon
13 - ¼ tsp salt

# Instructions:

01 - First, preheat your oven to 350°F (175°C) and grab a 9-inch springform pan. You'll want to line the bottom with parchment paper and grease the sides—this helps prevent sticking, a lesson I learned after a few too many wrestling matches with my cheesecake. In a medium bowl, mix those graham cracker crumbs with the melted butter and granulated sugar until it looks like wet sand. Press that mixture firmly into the bottom of your prepared pan. I usually use the bottom of a drinking glass to get it really compact. Pop it in the oven for about 10 minutes; this sets the crust, giving it a nice sturdy foundation for your Pumpkin Cheesecake Recipe.
02 - While your crust is cooling, reduce the oven temperature to 325°F (160°C). Now, in a large mixing bowl, beat the softened cream cheese with both granulated and brown sugars on medium speed until it’s super smooth and fluffy, no lumps allowed! This is where you want to take your time, honestly. I once rushed this, and the cheesecake had little cream cheese bits, which wasn't the vibe I was going for. Make sure to scrape down the sides of the bowl often, ensuring everything gets incorporated into your creamy Pumpkin Cheesecake Recipe base.
03 - Next up, add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and that all-important pinch of salt to your cream cheese mixture. Beat on low speed until everything is just combined. You don't want to overmix here, to be real. Overmixing incorporates too much air, which can lead to cracks later. Just mix until it's uniform and smells absolutely divine. This is the stage where the kitchen starts smelling like pure fall magic, and I honestly can't resist a little taste of this developing Pumpkin Cheesecake Recipe batter.
04 - Now for the eggs. Add them one at a time, beating on very low speed just until each egg is incorporated. Stop mixing as soon as the yolk disappears. I've made the mistake of beating them in too vigorously, and that's a one-way ticket to a cracked top! This gentle approach is crucial for a smooth, crack-free Pumpkin Cheesecake Recipe. It feels a bit like you’re tiptoeing around it, but trust me, it’s worth it for the final texture.
05 - Pour your glorious Pumpkin Cheesecake Recipe batter over the cooled crust in the springform pan. Now, this next bit is important for a creamy, even bake. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform. This water bath creates a moist baking environment, preventing cracks and giving you that perfectly smooth, custardy texture. I used to skip this, thinking it was too much fuss, and my cheesecakes suffered, honestly.
06 - Carefully transfer the roasting pan with your Pumpkin Cheesecake Recipe to the preheated oven. Bake for about 60-75 minutes, or until the edges are set but the center still has a slight jiggle (like firm jello). Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour. This slow cooling also helps prevent cracks. After that, remove it from the water bath, let it cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or even better, overnight. I know, waiting is the hardest part, but it's essential for a perfectly set Pumpkin Cheesecake Recipe.

# Notes:

01 - Don't overmix the cheesecake batter! You'll incorporate too much air, and it'll crack. I learned that the hard way, honestly.
02 - This pumpkin cheesecake keeps beautifully in the fridge for up to 5 days. It actually tastes better the next day, if you can wait that long!
03 - No sour cream? Greek yogurt works in a pinch, though the texture might be a touch denser. I've done it, it's fine.
04 - A dollop of fresh whipped cream and a sprinkle of cinnamon? Chef's kiss! It just completes the whole Pumpkin Cheesecake Recipe experience.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - large roasting pan

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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