Pumpkin Cheesecake Recipe: A Cozy Fall Dessert You’ll Love
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Fall is the perfect time to enjoy a creamy, spiced pumpkin cheesecake. This dessert combines two favorites – classic cheesecake and pumpkin pie – into one irresistible treat. You can make a delicious pumpkin cheesecake at home with just a few simple steps.
To get started, you’ll need a springform pan and ingredients like cream cheese, canned pumpkin, eggs, and warm spices. The crust is made from graham cracker crumbs, while the filling blends pumpkin puree with a traditional cheesecake base. Baking in a water bath helps ensure a smooth, crack-free top.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make a delicious pumpkin cheesecake:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 1 tsp pumpkin pie spice
Substitute: Use gingersnap cookies instead of graham crackers for extra flavor.
Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Substitutes:
- Greek yogurt can replace sour cream
- For a lighter version, use low-fat cream cheese
- Coconut sugar can sub for granulated sugar
Remember to let your ingredients come to room temperature before starting. This helps create a smooth, creamy texture in your cheesecake.
Don’t forget to grab a 9-inch springform pan for baking your masterpiece!
Instructions
Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil.
Mix graham cracker crumbs, melted butter, sugar, and pumpkin pie spice in a bowl. Press this mixture into the bottom of your pan.
Bake the crust for 7-8 minutes. Let it cool while you make the filling.
In a large bowl, beat cream cheese and sugar until smooth. Add heavy cream and sour cream, mixing well.
Whisk pumpkin puree, vanilla extract, and spices in a separate bowl. Add this to your cream cheese mixture.
Beat in the eggs one at a time. Pour the batter over your cooled crust.
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, halfway up the sides of the springform pan.
Bake for about 1 hour. The center should be slightly jiggly.
Turn off the oven and leave the cheesecake inside for another hour.
Remove from the water bath and refrigerate for at least 4 hours before serving.
Tips, Tricks & Storing
Want perfect pumpkin cheesecake? Here are some handy tips:
Bring all ingredients to room temperature before mixing. This helps create a smooth, lump-free batter.
Don’t overmix! Too much mixing can lead to cracks in your cheesecake.
For a crispy crust, pre-bake it before adding the filling. If you prefer a softer crust, skip this step.
Wrap the bottom of your springform pan with foil to prevent water from seeping in during baking.
Cool your cheesecake slowly to prevent cracks. Turn off the oven and leave the door slightly open for an hour.
To store, cover tightly with plastic wrap and keep in the fridge for up to 5 days.
Want to freeze? Wrap individual slices in plastic, then foil. They’ll keep for up to 3 months. Thaw in the fridge overnight before eating.
For easy slicing, dip your knife in hot water and wipe clean between cuts.
Add a dollop of whipped cream and a sprinkle of cinnamon for extra flair when serving.