Perfect Pumpkin Cheesecake Recipe
So what makes this dessert so special? It tastes like a classic cheesecake meets a warmly spiced pumpkin pie both blended into one irresistible and ultra decadent dessert. In other words move over pumpkin pie, there’s a new competitor at the holiday table that’s sure to get rave reviews! And after many years of making this dessert I’ve perfected it! Plus it’s actually easier to make than you’d think. Just follow this simple guide and the step-by-step photos while keeping to the tips, such as drying the pumpkin, using a water bath and softening the cream cheese well for a lump-free cheesecake. Then the hardest part is waiting for it to set in the fridge, patience pays off once you’re savoring every last bite. Serve well chilled and top it to your hearts content.
Pumpkin Cheesecake Ingredients and Substitutes
Graham cracker crumbs: I’ve listed two methods to achieve fine crumbs below. Another option here would be to make a gingersnap crust using crushed gingersnap cookies (in this case you’d need 12 oz, reduce sugar to 1 1/2 Tbsp in crust). Granulated sugar: Half brown sugar can be substituted in the filling. Just crumble up any lumps before adding. If you want cheesecake sweeter, use 1 1/2 cups sugar. Butter: You can use unsalted or salted butter depending on the flavor profile you are looking for. Cream cheese: Use best quality cream cheese when making cheesecake, it really does make a difference. Salt: This ingredient just highlights the flavors, just a little will help keep it from tasting a little flat. Cinnamon, ginger, nutmeg and cloves: In a pinch you could substitute pumpkin pie spice for those listed here. You can also adjust amount of spices to taste. Eggs: These help bind the ingredients and add structure to the cheesecake, don’t omit them. Canned pumpkin puree: You can use homemade pumpkin puree here (don’t skip the drying step though). Just avoid canned pumpkin pie mix as it has added sugar and spices and would throw the recipe off. Vanilla extract: This really compliments the flavors of the pumpkin, don’t skip it. Sour cream: The little bit of this just adds another light tang and helps improve overall texture.
Scroll down for ingredient amounts and directions in a recipe box below.
How to Make Pumpkin Cheesecake Crust
How to Make Pumpkin Cheesecake Filling and Bake
Topping Recommendations
I recommend serving this pumpkin cheesecake with:
Caramel sauce Whipped cream Marshmallow topping Candied pecans Crushed gingersnap cookies
How to Make as Cupcakes
Looking to make it as individual servings? Try my Mini Pumpkin Cheesecakes.
How to Store
Wait to add toppings. Store in an airtight container or cover cheesecake pan tightly with plastic wrap. Store in fridge up to 4 days. Freeze up to 3 months (wrap in foil and store in an airtight container).
Helpful Tips
Don’t skip drying pumpkin puree or there will be too much moisture in the cheesecake and it will throw the texture off. Soften cream cheese well to avoid lumps. I just use microwave softening. Use a water bath for more even baking, it also reduces the risk of cracks. Let cheesecake cool in warm oven so it doesn’t crack and finishes baking through. Allow plenty of time for the cheesecake to chill through and fully set, otherwise the texture will be off and it will be runny, plus warm cheesecake just wouldn’t taste right.
More Pumpkin Recipes You’ll Love
Pumpkin Cake Pumpkin Chocolate Chip Cookies Pumpkin Roll
More Cheesecake Favorites to Try
Classic Cheesecake Carrot Cake Cheesecake Oreo Cheesecake Key Lime Cheesecake Vanilla Bean Mousse Cheesecake
