Created on October 17th, 2025 at 04:15 pm
🧁 Introduction
Pumpkin cheesecake is a cozy dessert that brings warmth and joy to every gathering. Imagine walking into your kitchen and being greeted by the sweet aroma of cinnamon and nutmeg that fills the air. This decadent cheesecake has a smooth, creamy texture with a hint of pumpkin flavor that dances on your taste buds. It’s perfect for fall, yet delightful any time of the year. Each bite delivers a comforting sweetness that wraps around you like a warm blanket, making it a favorite for anyone lucky enough to taste it.
💛 Why You’ll Love This Recipe
This pumpkin cheesecake recipe is loved for its simplicity. Using easy-to-find ingredients, you can create a dessert that impresses everyone. It’s an approachable recipe, perfect for those who may feel intimidated by baking. The wonderful blend of cream cheese and pumpkin creates a rich, flavorful dessert that has become a staple for celebrations. With its delightful flavor and smooth consistency, it’s sure to evoke happy memories around the table.
⏰ Recipe Time
Prep Time: 20 minutes
Cook Time: 85 minutes
Total Time: 1 hour 45 minutes
Making this pumpkin cheesecake is a quick and fun activity that can easily become a family tradition. You’ll enjoy the process of combining flavors and watching the cheesecake rise beautifully in the oven.
🥄 Kitchen Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or hand mixer
- Rubber spatula
- Baking sheet
These common kitchen tools help streamline the baking process, making it easy to mix and bake your cheesecake without any fuss.
🍰 How to Make It
Creating this pumpkin cheesecake is straightforward and rewarding. Start by mixing your crust ingredients until well combined. Press the mixture firmly into the springform pan and bake it to get that golden brown color. Meanwhile, whip up the creamy filling that will smell divine as you blend the cream cheese, sugar, and pumpkin. Pour the filling into the baked crust and let the oven work its magic. Your kitchen will be filled with warm, inviting scents that will make everyone eager for dessert.
📝 Ingredients
- 1 3/4 cups graham cracker crumbs (see note below on using gingersnaps)
- 5 tablespoons granulated sugar
- 6 tablespoons butter (melted)
- 32 ounces cream cheese (at room temperature; Philadelphia brand preferred)
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin (Libby’s brand preferred)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs (at room temperature)
- Any desired cheesecake toppings
👩🍳 Directions
- Place oven racks in the center of the oven. Preheat oven to 350 degrees.
- In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated. The mixture should look like damp sand.
- Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325 degrees. In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, and add granulated sugar. Stir until smooth.
- Stir in vanilla, pumpkin, pumpkin pie spice, and cinnamon. Mix again to ensure an even consistency.
- Crack eggs into a liquid measuring cup and beat with a fork until scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once incorporated. Scrape the sides and bottom again for smoothness.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles. Pour filling into the center of the graham cracker crust and gently smooth the top.
- Bake for 40 minutes at 325 degrees. Reduce temperature to 250 degrees and continue baking for 45 minutes.
- Once baked, turn off the oven and keep the cheesecake inside for another 30 minutes, allowing it to cool slowly.
- Crack the oven door to let it cool for one more hour before removing. The cheesecake should be slightly warm at this point.
- Bring the cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Chill completely (6 hours to overnight).
- To serve, open the springform pan and remove the collar. Decorate as desired. For neat slices, dip a sharp knife into hot water, wipe off excess, and slice.
🍽️ How to Serve This Recipe
This pumpkin cheesecake shines at holiday gatherings and family dinners, bringing smiles to everyone around the table. Consider topping it with fresh whipped cream, spiced nuts, or caramel drizzle for an extra special touch. When served, the cheesecake has a beautiful golden hue that adds to its charm. Pair it with a warm cup of coffee or cinnamon tea to create the perfect autumn experience.
❄️ How to Store This Recipe
For short-term storage, keep the cheesecake in the refrigerator, covered tightly with plastic wrap. It will stay fresh for about one week. For longer storage, you can freeze slices in an airtight container for up to three months. Just make sure to let it thaw in the fridge overnight for the best texture before enjoying it again.
💡 Tips for Success
- Make sure your cream cheese is at room temperature for a smooth texture.
- Don’t overmix the batter once the eggs are added to avoid cracking.
- Tap the bowl on the counter gently to remove bubbles; this helps create a smooth surface.
- Use a sharp knife dipped in hot water for clean slices.
- Allow the cheesecake to cool slowly in the oven for the best texture.
🎨 Variation (if any)
This pumpkin cheesecake is already perfect, but you can add a twist by incorporating chocolate chips or a layer of caramel in the filling. Adding a spice-infused whipped cream on top can also bring a unique touch.
🏁 Closing Note
I hope this recipe brings warmth and happiness to your kitchen as it has in mine. Baking is a wonderful way to share love and joy, so don’t hesitate to make this pumpkin cheesecake, share it with friends, or even keep it all to yourself! Happy baking! 🍰
