I absolutely love this Pumpkin Cheesecake Recipe because it perfectly combines the rich creaminess of classic cheesecake with the cozy, warm spices of fall pumpkin flavors. It’s such a crowd-pleaser, especially when the weather starts to cool and everyone’s craving something comforting yet impressive. Whether you’re baking for a holiday gathering or just treating yourself on a quiet evening, this cheesecake feels both special and totally doable.
When I first tried this recipe, I was amazed at how the browned butter graham cracker crust added a nutty depth that perfectly balanced the smooth pumpkin filling. Plus, the gentle steam bath baking technique keeps the cheesecake silky and crack-free – no one wants those cracks stealing the show! You’ll find that once you try this pumpkin cheesecake recipe, it quickly becomes a go-to for any occasion needing a little extra love and indulgence.
Why You’ll Love This Recipe
- Decadent yet approachable: This pumpkin cheesecake has a rich texture that’s surprisingly easy to make, even for home bakers.
- Brown butter crust magic: The browned butter adds a salty, nutty flavor that elevates the graham crust to something truly special.
- Perfectly spiced pumpkin filling: A blend of cinnamon, ginger, nutmeg, and allspice gives that classic pumpkin pie flavor without overwhelming sweetness.
- Moisture locking steam bake: Using a water bath in the oven ensures a creamy, crack-free cheesecake every time.
Ingredients You’ll Need
Each ingredient in this pumpkin cheesecake recipe plays a key role in building flavor and perfect texture, from the browned butter crust that adds a caramelized depth to the spiced pumpkin filling and luscious whipped cream topping. Shopping for quality cream cheese and pure pumpkin puree makes a big difference here.
- Graham cracker crumbs: Use either traditional or gluten-free, just make sure they’re finely crushed for a uniform crust.
- Light brown sugar: Adds moisture and a subtle molasses flavor for both crust and filling.
- Ground cinnamon: The star spice in pumpkin desserts, it brings warmth and depth.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Unsalted butter: Browning it creates that amazing nutty aroma that makes this crust unforgettable.
- Full-fat cream cheese: Room temperature is crucial here for a perfectly smooth batter without lumps.
- Granulated sugar: Balances out the brown sugar in the filling for ideal sweetness.
- Vanilla bean paste (or extract): Adds fragrant sweetness and richness.
- Cornstarch: Helps the cheesecake set with a creamy texture.
- Ground ginger, nutmeg, and allspice: Traditional pumpkin spices that make the flavor layered and interesting.
- Full-fat sour cream: Adds tanginess and keeps the filling moist yet firm.
- Eggs: Large and at room temperature for proper binding without curdling.
- Pumpkin puree: The heart of this cheesecake—make sure it’s 100% pumpkin puree, not pumpkin pie filling.
- Heavy whipping cream and powdered sugar: For the soft, airy whipped cream topping that’s the perfect finish.
Variations
I love giving this pumpkin cheesecake recipe little twists depending on the season or who I’m serving it to. You can easily customize spices, crust options, or toppings to make it your own — feel free to experiment and find your family’s favorite spin.
- Spice adjust: Sometimes I amp up the ginger and nutmeg for a more pronounced fall flavor, which my family really enjoys.
- Crust alternative: For a gluten-free option, I swap graham crumbs with gluten-free cookies or even crushed pecans for a nutty crunch.
- Swirl in caramel or chocolate: For an extra indulgent version, adding a caramel swirl before baking takes things next level.
- Dairy-free tweak: I’ve substituted vegan cream cheese and coconut cream for a dairy-free pumpkin cheesecake that’s surprisingly creamy.
How to Make Pumpkin Cheesecake Recipe
Step 1: Brown the Butter and Prepare the Crust
This is such a fun step because that browned butter aroma fills your kitchen! Melt unsalted butter over medium heat, stirring occasionally until it turns golden brown and smells nutty—watch it closely so it doesn’t burn. Let it cool slightly before mixing it with your graham cracker crumbs, brown sugar, cinnamon, and salt. Press this mixture evenly into your 9-inch springform pan, covering the bottom and sides carefully to form a sturdy crust that bakes up crisp and flavorful.
Step 2: Mix the Cream Cheese and Sugars Until Smooth
Start by beating full-fat cream cheese with both light brown and granulated sugar on low speed. I used a stand mixer with the paddle attachment, but a hand mixer works great too. Scrape the sides and bottom well so there aren’t any lumps hiding. Getting this part silky smooth is key to a creamy, luscious cheesecake later.
Step 3: Add Spices, Sour Cream, and Eggs Slowly
Once the base is smooth, add your vanilla bean paste, spices (cinnamon, ginger, nutmeg, allspice), cornstarch, salt, and sour cream. Mix on low speed so everything blends evenly. Add the eggs one at a time, mixing after each addition—this gentle approach prevents curdling and keeps the texture perfect. Don’t forget to scrape your bowl frequently during this process to ensure uniform mixing.
Step 4: Incorporate the Pumpkin and Pour the Batter
Next, pour in the entire can of pure pumpkin and mix it in just until combined. I always finish mixing by hand to make sure the batter is perfectly homogeneous without overmixing – this helps avoid cracks. Pour the batter over the cooled browned butter crust and smooth out the top for an even bake.
Step 5: Set Up the Water Bath and Bake
Prepare a large roasting pan with boiling water on the bottom rack of your oven while placing the cheesecake on the middle rack above. This steam bath is a game changer — it keeps the moisture in the cheesecake, preventing those dreaded cracks. Bake at 350°F for about 1 hour and 10 minutes until the cheesecake looks puffed with a slight jiggle in the middle.
Step 6: Cool Slowly and Chill Overnight
After baking, turn off the oven and crack the door open, leaving the cheesecake inside for an hour to cool gradually. This slow cooldown keeps the top from cracking and helps it set evenly. Then bring it to room temperature for 30 minutes before refrigerating overnight uncovered. Patience here pays off — it improves texture and flavors tremendously.
Step 7: Whip the Cream and Serve
Right before serving, whip heavy cream with powdered sugar until soft peaks form and dollop generously on top. This makes the cheesecake feel light and festive while balancing the spiced pumpkin richness. Slice, serve, and watch your guests go crazy for this seasonal favorite.
Pro Tips for Making Pumpkin Cheesecake Recipe
- Brown the butter carefully: Watch the butter closely as it browns; remove it from heat as soon as you smell the nutty aroma to avoid bitterness.
- Room temperature ingredients: Make sure your cream cheese, sour cream, and eggs are room temp to prevent lumps and ensure smooth batter.
- Use a water bath: This moist baking environment reduces cracks and helps achieve that creamy, silky finish.
- Don’t skip slow cooling: Cooling the cheesecake gradually inside the oven prevents sudden temperature changes that cause cracking.
How to Serve Pumpkin Cheesecake Recipe
Garnishes
I like to keep the garnishes simple so the cheesecake can shine on its own. A generous dollop of lightly sweetened whipped cream is my go-to. For a little extra flair, I sometimes sprinkle toasted chopped pecans or a dusting of cinnamon right on top—adds texture and hints of warmth without overpowering the rich filling.
Side Dishes
Pair this pumpkin cheesecake with a light side of fresh fruit like sliced pears or pomegranate arils. For gatherings, I’ve also served it alongside spiced chai or rich coffee drinks, which beautifully complement the pumpkin spices and creamy texture.
Creative Ways to Present
For special occasions, I’ve served individual mini pumpkin cheesecakes in ramekins with a graham cracker crumble on top and a swirl of caramel sauce. Another fun idea is to pipe whipped cream rosettes around the edges of the sliced cheesecake for a fancy finish that looks professional but is super easy to do.
Make Ahead and Storage
Storing Leftovers
Once your pumpkin cheesecake has chilled overnight, you can cover it lightly with plastic wrap or foil to keep it fresh for up to two days before serving. For longer storage, an airtight container in the fridge will keep it good for about a week. If you’ve added whipped cream, I recommend refrigerating it separately to maintain its fluffy texture.
Freezing
I’ve frozen this cheesecake successfully by wrapping it tightly in plastic wrap and then foil to protect from freezer burn. When you’re ready, thaw it overnight in the fridge, and it tastes nearly as fresh as the day you made it—just add fresh whipped cream before serving!
Reheating
Cheesecake is best served chilled, so heating leftovers isn’t usually necessary. If you prefer it slightly warmer, let slices sit at room temperature for about 15-20 minutes before serving to bring out the creamy texture without losing firmness.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I recommend using plain canned pumpkin puree, not pumpkin pie filling. The pie filling already contains added sugars and spices, which can throw off the balance of flavor and texture in the cheesecake.
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How do I prevent cracks in my pumpkin cheesecake?
Cracks usually happen from overbaking or rapid cooling. Using a water bath while baking and letting the cheesecake cool gradually in the oven helps it set smoothly without cracking.
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Can I make this pumpkin cheesecake gluten-free?
Yes! Simply swap the graham cracker crumbs for gluten-free graham crackers or finely crushed gluten-free cookies for the crust, and the rest of the recipe remains the same.
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Is it okay to use low-fat cream cheese and sour cream?
For best creamy texture and richness, I recommend full-fat cream cheese and sour cream. Low-fat versions might make the cheesecake less smooth and more prone to cracking.
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How long should I chill the cheesecake before serving?
Chilling it uncovered in the refrigerator for at least 4 hours is essential, but I find overnight chilling gives the best flavor and sliceability.
Final Thoughts
This pumpkin cheesecake recipe has become a beloved staple in my kitchen, especially during the cooler months when everyone’s craving something cozy and indulgent. I hope you give it a try and enjoy the process as much as the delicious result. Trust me, once you master this, it’s a dessert everyone will ask for again and again—it’s that good.
Print
Pumpkin Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes plus overnight chill
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and creamy Pumpkin Cheesecake features a brown butter graham cracker crust and a perfectly spiced pumpkin filling, baked in a steam bath to ensure a smooth, crack-free texture. Topped with light whipped cream, it’s the ultimate autumn dessert that balances sweetness and spice with a luscious velvety texture.
Ingredients
Brown Butter Graham Cracker Crust
- 2 cups (280g) graham cracker crumbs (regular or gluten free)
- 1/3 cup (70g) light brown sugar, packed
- 1 tsp ground cinnamon
- Pinch of salt
- 1/2 cup unsalted butter, browned
Pumpkin Cheesecake Filling
- 4 (8oz) bricks full fat Philadelphia cream cheese, room temperature
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp vanilla bean paste (or vanilla extract)
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 cup (60g) full fat sour cream
- 4 large eggs, room temperature
- 1 (15oz) can pumpkin puree (not pumpkin pie filling)
Whipped Cream
- 2 cups (480ml) heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Prepare the Brown Butter Graham Cracker Crust: Arrange two oven racks with one at the bottom and one in the middle. Preheat the oven to 350°F and coat a 9″ springform pan with nonstick spray. Line the bottom and sides of the pan with parchment paper. Melt and brown 1/2 cup unsalted butter in a saucepan over medium heat; cool slightly. In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the warm browned butter and stir to coat. Press this mixture firmly into the bottom and sides of the pan using the bottom of a measuring cup. Bake for 10 minutes on the middle rack, then cool while preparing the filling.
- Make the Pumpkin Cheesecake Batter: Using a hand or stand mixer with a paddle attachment, beat cream cheese and both sugars on low speed until smooth and well combined, scraping down the bowl as needed. Meanwhile, bring about 4 cups of water to a boil in a medium pot and place a large roasting pan on the oven’s bottom rack. Return to the mixer, add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice; mix on low to combine. Scrape down bowl and mix in sour cream on low speed. Add eggs one at a time on low speed, scraping down the bowl after two and again after the last two eggs. Finally, mix in the pumpkin puree on low speed and finish mixing by hand to ensure full incorporation.
- Assemble and Bake the Cheesecake: Pour the batter over the cooled crust, smoothing the surface. Carefully pour the boiling water into the roasting pan on the bottom rack to create steam, then place the cheesecake on the middle rack above it and close the oven door quickly. Bake for 1 hour and 10 minutes until puffed with a jiggly center. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
- Cool and Chill the Cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set.
- Prepare the Whipped Cream: When ready to serve, whip the heavy cream with powdered sugar on high speed until soft peaks form. Remove the cheesecake from the pan, peel off parchment paper, and spread the whipped cream over the top. Slice and serve immediately.
Notes
- Store the cheesecake covered in the fridge if kept longer than overnight (up to 2 days). For longer storage (about a week), use an airtight container.
- Add whipped cream only on the day of serving to prevent wilting; do not store the cheesecake with whipped cream already applied.
- The steaming method during baking prevents cracks and dryness by maintaining humidity.
- Use room temperature cream cheese and eggs for best mixing consistency.
- Pumpkin puree (not pumpkin pie filling) ensures control over spices and sweetness.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
