Creamy Pumpkin Cheesecake for Fall
There’s something about the first cool snap of fall that makes me crave pumpkin everything. But this pumpkin cheesecake? It’s the kind of dessert that turns a chilly weekend into a cozy celebration. No water bath, no complicated steps—just creamy, spiced perfection that easily rivals pumpkin pie. It’s the dessert you’ll want on your Thanksgiving table and every coffee date in between.
Table of Contents
Ingredients You’ll Need
Here’s what makes this cheesecake rich, creamy, and full of fall flavor:
- Cream cheese – always use full-fat, brick-style for that classic dense texture.
- Pumpkin puree – not pumpkin pie filling (the spice and sugar are already added in that one).
- Eggs, sugar, and sour cream – these create the velvety base.
- Pumpkin pie spice – the heart of fall flavor.
- Graham cracker crust – homemade is best, but let’s talk shortcuts below.
Can I Use Store-Bought Crust?
You can, but I don’t recommend it for a springform pan cheesecake. Store-bought crusts are usually too shallow and meant for pies. If you need to save time, prep the crust with pre-crushed graham crumbs and butter—it’s almost as quick.
How to Make Pumpkin Cheesecake
- Prepare the crust
Press graham cracker crumbs and melted butter firmly into a 9″ or 10″ springform pan. Press some crumbs up the sides too. Chill while you mix the filling. - Mix the filling
Beat softened cream cheese with brown and white sugar until smooth. Add sour cream, then stir in vanilla, pumpkin puree, and pumpkin pie spice. Finally, mix in eggs one at a time—gentle mixing is key here. - Bake at 350°F
Spread filling evenly into the crust. Bake about 40 minutes, sometimes longer depending on your oven. The edges should look set, while the center is slightly jiggly. - Cool and chill
Turn off the oven, crack the door, and let the cheesecake cool gradually. Then refrigerate at least 6 hours (overnight is even better). - Top with cinnamon whipped cream
Beat heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form. Pipe or dollop onto chilled cheesecake.
Tips for Best Texture
- Use room temperature ingredients.
- Don’t over-beat the eggs.
- Let it cool slowly (no quick temperature changes).
- Loosen the edges with a knife if your crust doesn’t go up the sides.
Storage & Make-Ahead Tips
This cheesecake is make-ahead friendly. Refrigerate in an airtight container for up to 5 days. For longer storage, freeze whole or sliced portions for 2–3 months. Wrap slices individually in plastic and foil for best results. Always add whipped cream fresh before serving.
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Pumpkin Cheesecake – Creamy Fall Dessert Without the Fuss
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Total Time: 7 hours (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy pumpkin cheesecake with warm fall spices, rich cream cheese filling, and a graham cracker crust. Perfect for Thanksgiving or any cozy fall night.
Ingredients
Crust (9″ or 10″ springform pan, not pre-baked)
24 oz (680 g) brick-style cream cheese, softened
¾ cup (150 g) brown sugar, packed
½ cup (100 g) sugar
⅓ cup (80 g) sour cream
1 ½ tsp vanilla extract
1 cup (244 g) pumpkin puree (not pumpkin pie filling)
2 ½ tsp pumpkin pie spice
3 large eggs, lightly beaten, room temperature
Cinnamon whipped cream:
¾ cup (175 ml) heavy cream
¼ cup (30 g) powdered sugar
½ tsp vanilla extract
⅛ tsp ground cinnamon
Instructions
1. Preheat oven to 350F (175C).
2. Prepare crust in springform pan, refrigerate while making filling.
3. Beat cream cheese + sugars until smooth.
4. Add sour cream, mix.
5. Add vanilla, pumpkin puree, pumpkin spice, mix.
6. Add eggs one at a time, mix gently.
7. Spread batter into crust, bake ~40 minutes or longer until set (center slightly jiggly, edges set).
8. Cool to room temperature, then refrigerate 6 hours or overnight.
9. Prepare cinnamon whipped cream, beat until stiff peaks form.
10. Pipe or dollop whipped cream on cheesecake before serving.
Notes
Use only pumpkin puree, not pumpkin pie filling.
Correct oven temp is 350F (video incorrectly states 375F).
Bake time varies by oven/pan, internal temp >160F.
Whipped cream piped with Wilton 2D tip.
Tips to avoid cracks: room temp ingredients, don’t over-beat eggs, don’t open oven while baking, cool slowly, loosen edges with knife after baking if crust is low.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 351mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 312mg
FAQs
Can I freeze pumpkin cheesecake?
Yes! Wrap slices tightly in plastic and foil, then freeze. Thaw in the fridge overnight before serving.
Why did my cheesecake crack?
Most cracks come from overmixing eggs, sudden temperature changes, or skipping the slow cooling process. They don’t affect flavor though—whipped cream hides them beautifully.
Is this better than pumpkin pie?
I’d say yes if you love creamy, cheesecake textures. It has the spice balance of pumpkin pie but with a richer, velvety bite that makes it holiday-worthy.
Final Notes & Variations
Always use pumpkin puree, not pie filling. If you want to switch things up, try a gingersnap or Biscoff crust for more spice. A swirl of caramel or sprinkle of pecans makes it holiday-worthy. For more pumpkin favorites, check out my pumpkin chiffon pie or cozy creamy pumpkin pasta. And if you’re roasting pumpkins anyway, save the seeds for my roasted pumpkin seeds recipe.