Creamy Pumpkin Cheesecake Recipe for Autumn Evenings (Print Version)

Rich Pumpkin Cheesecake Recipe, a spiced, creamy dessert perfect for fall. Learn my simple steps for a homemade treat that tastes like pure comfort.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup unsalted butter, melted
03 - 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
04 - 15 oz can 100% pumpkin puree
05 - 1 cup granulated sugar
06 - ½ cup packed light brown sugar
07 - 3 large eggs, room temperature

→ Flavor Boosters

08 - ½ cup sour cream, room temperature
09 - 1 teaspoon pure vanilla extract

→ Spices & Seasonings

10 - 2 teaspoons pumpkin pie spice
11 - ½ teaspoon ground cinnamon

→ Optional Garnishes

12 - Whipped cream
13 - Candied pecans
14 - Caramel sauce drizzle

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grab a 9-inch springform pan. You'll want to butter the sides and bottom. Now for the crust: in a medium bowl, combine your graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of your prepared springform pan. I always use the bottom of a glass to get it super compact, it really helps prevent crumbling. Pop that crust into the oven for about 8-10 minutes, just until it's lightly golden and smells toasty. Let it cool a bit while you make the filling.
02 - While your crust is chilling, in a large mixing bowl, beat the softened cream cheese with the granulated sugar until it’s smooth and fluffy. This step is crucial for a lump-free cheesecake, so don't rush it! Scrape down the sides of the bowl often to make sure everything gets incorporated. I once thought I could skip this and just throw everything in, and my cheesecake had these weird little pockets of unmixed cream cheese. Learn from my mistakes, friend!
03 - Now, add your pumpkin puree, brown sugar, sour cream, vanilla extract, and all those lovely spices – pumpkin pie spice and extra cinnamon – to the cream cheese mixture. Beat on low speed until everything is just combined. You don't want to overmix here; overmixing can introduce too much air, which can lead to cracks later. Just mix until it's uniform in color and smells absolutely divine, like autumn in a bowl!
04 - This is where things get a little delicate. Crack your eggs into a separate small bowl first, then add them to the pumpkin mixture one at a time, beating on the lowest speed possible after each addition, just until combined. Seriously, *just* combined. I used to beat them in like I was making a cake, and my cheesecakes would always crack. The key is minimal air incorporation. You’re aiming for a silky, smooth batter.
05 - Pour your beautiful pumpkin cheesecake batter over the cooled graham cracker crust in the springform pan. Now, for the water bath! Wrap the bottom of your springform pan tightly with heavy-duty aluminum foil to prevent any water from seeping in. Place the pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. This water bath is a game-changer for preventing cracks, honestly.
06 - Once baked, turn off the oven and leave the cheesecake inside with the door propped open for about an hour. This gradual cooling helps prevent cracking. After that, remove it from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover it loosely and transfer it to the refrigerator to chill for at least 4 hours, but honestly, overnight is even better for the flavors to meld and for it to set properly. Slice with a warm, sharp knife for clean cuts. Enjoy your glorious cheesecake!

# Notes:

01 - Personal cooking tip I've learned through experience.
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - roasting pan (for water bath)
05 - aluminum foil
06 - wire rack

# Nutrition (Per Serving):

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

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