The Best Pumpkin Cheesecake Recipe

I perfected my Best Pumpkin Cheesecake Recipe, a baked, thick and rich cheesecake made with real pumpkin and just the right pumpkin spice, and I’m pulling back the curtain on the secret that sets it apart.

I never expected a cheesecake could taste so autumnal, dense, and not too sweet. After messing with recipes for years I landed on what I now call the Best Pumpkin Cheesecake Recipe.

It’s a baked cheesecake that’s thick and rich, with real pumpkin puree folded into silky cream cheese, plus just enough pumpkin spice to make you take notice. People always ask for the trick, and I usually deflect.

Taste it and you’ll understand why I keep coming back to this one, every single fall.

Ingredients

• Adds crunchy, sweet base; mainly carbs and some fiber, simple sugars, not very healthy alone.
• Rich in saturated fat, gives moist rich flavor and helps crust hold together, adds richness.
• High in fat and protein, makes cheesecake silky and tangy, not low calorie, very indulgent.
• Packed with fiber and vitamin A, its mildly sweet, adds moisture and autumn flavor.
• Provide structure and protein, help set the filling, add richness and slight eggy taste sometimes.
• Gives caramel like sweetness and moisture, adds depth from molasses, mostly carbs and sugar.
• Tiny amounts pack big flavor, low calories, add warmth and aroma, make it taste like fall.

Ingredient Quantities

• Crust
• 1 1/2 cups (about 150g) graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons (about 85g) unsalted butter, melted
• Filling
• 24 ounces (3 packages) full fat cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 cup (240g) pumpkin puree, not pumpkin pie filling
• 1/2 cup (120g) sour cream
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine salt
• 3 large eggs
• 1 large egg yolk
• Optional topping
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch ground cinnamon or grated nutmeg for dusting, optional

How to Make this

1. Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and wrap the bottom in foil so water can’t leak in. Mix 1 1/2 cups graham cracker crumbs with 2 tbsp granulated sugar and 6 tbsp melted unsalted butter, press firmly into the bottom (and a little up the sides if you like) and bake 8 to 10 minutes, then let cool while you make the filling.

2. Make sure 24 oz cream cheese is very soft at room temp. Beat it on medium until smooth, then add 1 cup granulated sugar and 1/2 cup packed light brown sugar and beat until combined and silky, scraping the bowl as you go. Don’t overbeat or you’ll whip too much air into the batter.

3. Add 1 cup pumpkin puree (not pumpkin pie filling) and 1/2 cup sour cream, then 2 tbsp all purpose flour, 1 tsp vanilla, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves and 1/4 tsp fine salt. Mix on low until fully incorporated, scraping sides; everything should be smooth.

4. With the mixer on low add 3 large eggs one at a time, mixing just until each is incorporated, then add 1 large egg yolk and mix briefly. Keep speed low so you don’t add air which causes cracks when baking.

5. Pour the filling over the prebaked crust and gently tap the pan on the counter a few times to release big air bubbles. Smooth the top with a spatula.

6. Place the springform into a larger roasting pan and carefully pour hot water into the outer pan so it comes about halfway up the sides of the springform (this water bath helps prevent cracks). Bake at 325°F for about 55 to 70 minutes until the edges are set and the center still has a slight jiggle.

7. If the top is browning too fast tent loosely with foil. When done, turn the oven off, crack the door and let the cheesecake cool inside the oven for 1 hour. This gradual cooling really helps avoid cracks.

8. Remove the cheesecake from the water bath, unwrap the foil and cool completely on a rack, then refrigerate at least 4 hours but preferably overnight for best texture and flavor.

9. Optional topping: whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla to soft peaks, spread or pipe over the chilled cheesecake and dust with a pinch of cinnamon or grated nutmeg. It’s light and balances the rich pumpkin flavor.

10. To serve run a thin warm knife around the pan edge for clean slices. Store covered in the fridge up to 4 days or freeze slices wrapped well for up to a month. Enjoy, and don’t forget to let it come to room temp a little before serving for the best taste.

Equipment Needed

1. 9-inch springform pan (wrap the bottom in foil so water cant leak in)
2. Large roasting pan for the water bath
3. Stand mixer or hand mixer with paddle or whisk attachment
4. Mixing bowls — at least one large and one medium
5. Measuring cups and spoons, and a kitchen scale if you got one
6. Food processor for graham crumbs or a zip-top bag + rolling pin
7. Rubber spatula and an offset spatula for scraping and smoothing
8. Wire cooling rack
9. Kettle or saucepan to heat/pour the hot water, plus aluminum foil to tent or wrap the pan

FAQ

The Best Pumpkin Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: use digestive biscuits in the same amount (about 1 1/2 cups or 150g) for a bit more biscuit flavor; or swap for gingersnap cookies 1 to 1 to add warm spice; for a chocolate crust use chocolate sandwich cookies (Oreos) 1 1/2 cups but skip extra sugar in the crust. They all press the same, just expect a slightly different taste.
• Unsalted butter (crust): replace melted butter with melted coconut oil 1 to 1 for a dairy free option, or use melted margarine 1 to 1 if you need a cheaper swap. Coconut oil will firm up as it cools so press crust quickly.
• Full fat cream cheese: swap with Neufchatel 1 to 1 for a lower fat but nearly identical result; use mascarpone 1 to 1 for a richer, silkier texture; for vegan try blended firm silken tofu plus 2 to 3 tablespoons sugar and 1 teaspoon lemon juice for each 8 ounces cream cheese equivalent, texture will be different.
• Pumpkin puree: use butternut squash puree or canned sweet potato puree 1 to 1 if you cant find pumpkin. Both taste a little sweeter so you might reduce brown sugar by a tablespoon or two depending on your taste.

Pro Tips

– Chill everything before you slice, not just a little, like at least 4 hours but better overnight, it firms up the texture and the slices cut clean. When you slice run the knife under hot water, wipe it dry, cut, wipe, repeat. Saves you from messy plates.

– Wrap the springform really well in two layers of heavy foil, press it tight where the seam is. Put the springform on a rimmed baking sheet so if any water leaks you dont ruin the oven. Also pour hot water into the bath slowly so you dont shock the cheesecake.

– Doneness is about feel not time. Edges should be set and the center should still jiggle like loose gelatin, about 150 to 155°F on an instant read if you want a number. If it looks almost done but still wobbly, give it 5 to 10 more minutes instead of blasting temp higher.

– Keep mixing slow and stop as soon as eggs are incorporated, but if you still see air bubbles, run a spatula around the bowl once or twice and a quick swirl with a spoon on top of the batter to pop big ones. More air equals more chance of cracks while baking.

– If you want the whipped cream topping to hold up longer, add a teaspoon of powdered sugar extra or 1/2 teaspoon of instant vanilla pudding mix when whipping, it stabilizes the cream without changing flavor much. Or just pipe it right before serving if you want it super fresh.