Amazing Pumpkin Cheesecake

Elevate your Thanksgiving meal this holiday season by combining pumpkin pie and the silky texture of cheesecake to get this creamy Pumpkin Cheesecake Recipe.

Say hello to Fall with this Pumpkin Cheesecake Recipe! This dessert easily elevates your Thanksgiving spread by marrying pumpkin pie and cheesecake together. But just because it looks a little fancier doesn’t mean it’s harder to make. Topped with whipped cream and caramel sauce, this Pumpkin Cheesecake is irresistible. So whether you are making it for Thanksgiving or just because you are in the mood for pumpkin, you’re going to love it.

Pumpkin Cheesecake Recipe

• Graham Crackers, Melted Butter and Granulated Sugar – for a simple graham cracker crust, you’ll need these three ingredients. You can also use crisp gingersnap cookies instead of graham crackers for a different flavor combo.
• Cream Cheese – make sure to use room temperature cream cheese for the best results!
• Brown Sugar and Granulated Sugar – these are mixed with the cream cheese to start off the cheesecake.
• Eggs – add these in one at a time, stirring just until incorporated. Too much air in the mixture creates a souffle-like cheesecake that tends to crack. So be careful!
• Pumpkin Puree – this, of course, adds flavor and moisture.
• Flour – this helps with the texture of the cheesecake.
• Vanilla – to help balance and compliment the spices and pumpkin flavor.
• Ground Ginger, Cinnamon, Nutmeg, and Ground Cloves – these are the staple spices that go so well with pumpkin and will make your cheesecake to die for.

If you aren’t a pumpkin person but are totally on the cheesecake express, here are some other cheesecakes that will make you swoon: Amazing No-Bake Cheesecake Recipe, Nutella New York Cheesecake Recipe, No-Bake Gluten-Free Chocolate Cheesecake, and Caramel Pecan Pie Cheesecake.

How to Make Pumpkin Cheesecake

Top it Off

When I made this recipe I topped it with fresh whipped cream and a good quality caramel sauce plus a sprinkling of cinnamon. But if you are feeling adventurous, here are some other ideas to top your Pumpkin Cheesecake.

• Chopped Pecans – this adds a delicious nutty crunch.
• Graham Cracker – save some crumbs from your crust and sprinkle on top to tie the whole dish together.
• Gingersnaps – crush some of these cookies and sprinkle on top for a different type of flavor combo.
• Rum Whipped Cream – just sub out the vanilla extract for rum extract. The result is rum flavor without the alcohol.
• Cinnamon Whipped Cream – add some cinnamon to your whipped cream! This is also super good on apple pies.

How Long Does Pumpkin Cheesecake Last?

This Pumpkin Cheesecake recipe is going to taste best when eaten sooner rather than later. With that being said, it should last in the fridge, covered for 3-4 days.

My Cheesecake Cracked, Now What?

Even if you did follow the directions to a T, there’s still a chance that your cheesecake can crack. This is because there are a ton of variables that go into baking. It really is a science sometimes. Anyways, you should know that a crack will not affect the flavor of your dessert.

The solution to this cosmetic problem is to either make the cheesecake all over and hope it doesn’t crack again or cover it with whipped cream.

If you have the time, energy, and resources to make it again, go for it! Double-check that your oven is set to the right temperature and that it is preheated accurately by placing an oven thermometer inside. This is to prevent overbaking.

To cover your crack with whipped cream you can either pipe dollops all over the top or plop some on and spread it around with a spatula. To make it pretty consider the topping suggestions above!

Can I Make This Pumpkin Cheesecake Recipe Ahead of Time?

You absolutely can! I suggest making this recipe a day or two ahead at most. 

Make the Pumpkin Cheesecake according to the directions then cover and store in the fridge. Do not top the cheesecake until ready to serve, this is to aid in easier refrigeration storage.

Or try freezing it with the instructions below!

How to Freeze Pumpkin Cheesecake

Luckily for you and everyone else looking to make this cheesecake way ahead of time, it freezes super well!

After baking and cooling, place the cake on top of a baking sheet then freeze, unwrapped, until firm. Then remove the cheesecake from the freezer. Double-wrap it with aluminum foil (or plastic freezer wrap) and place it in a heavy-duty freezer bag. Place back into the freezer for up to three months!

To serve, thaw in the fridge overnight and then right before serving, top with desired toppings.

More Pumpkin Recipes to Try!

• Pumpkin Caramel Spice Cheesecake
• Pumpkin Cheesecake Bars
• Pumpkin Chocolate Swirled Cheesecake
• Pumpkin Cheesecake Cake with Cream Cheese Frosting
• Halloween Oreo Pumpkin Cheesecakes

You just have to try this Pumpkin Cheesecake Recipe this holiday season! So print it out, pin it or bookmark this page. Why not have the best of both cheesecake and pumpkin pie?! Enjoy!

5 from 1 vote

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Pumpkin Cheesecake

Elevate your Thanksgiving meal this holiday season by combining pumpkin pie and the silky texture of cheesecake to get this creamy Pumpkin Cheesecake Recipe.

Course Dessert

Cuisine American

Keyword Cheesecake, Pumpkin, Pumpkin Cheesecake, Pumpkin Cheesecake Recipe

Prep Time 20 minutes

Cook Time 1 hour

Cooling time 2 hours

Total Time 3 hours 20 minutes

Servings 14 servings

Calories 357 kcal

Author Lauren

Ingredients

For the Crust

• 1 1/4 cups graham cracker crumbs
• 6 tablespoons butter melted
• 2 tablespoons granulated sugar

For the Pumpkin Cheesecake Filling

• 24 oz. cream cheese at room temperature, 3 packages
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs at room temperature
• 1 cup pumpkin puree
• 3 tablespoons all purpose flour
• 2 teaspoons vanilla
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves

Instructions

1. Preheat oven to 350 degrees.

2. In a medium bowl, stir graham cracker crumbs with melted butter and sugar until moist. Press into the bottom and up the sides of a 7-inch springform pan. Bake 10 minutes.

3. Reduce oven temperature to 325 degrees.

4. In a large bowl, stir cream cheese with sugar and brown sugar until completely smooth and well combined. Scrape the sides of the bowl and stir again to ensure a well mixed batter. Add in eggs, 1 at a time. Stir in pumpkin, flour, vanilla and spices. Scrape the sides and bottom of the bowl and mix again to ensure a uniform, lump-free batter.

5. Pour cheesecake filling into graham cracker crust, smooth the top and bake 70 minutes. Turn oven off, crack oven door and cool cheesecake 1-2 hours before removing, bringing to room temperature, covering and refrigerating.

6. To serve, remove springform pan edges, cut cheesecake into slices and serve with whipped cream and caramel sauce.

Nutrition Facts

Pumpkin Cheesecake

Amount Per Serving

Calories 357 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Cholesterol 127mg42%

Sodium 275mg12%

Potassium 149mg4%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 24g27%

Protein 6g12%

Vitamin A 3614IU72%

Vitamin C 1mg1%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.