Posted Sep 30, 2022, Updated Feb 15, 2024 This pumpkin cheesecake recipe has become a staple on our Thanksgiving table, and one of our favorite fall desserts (along with this Pumpkin Pie, of course). The filling contains an entire cup of pumpkin puree, as well as plenty of rich fall spices and brown sugar. Perfectly complimented by the buttery graham cracker crust, it’s pure fall decadence. I suggest serving each slice with a dollop of homemade whipped cream.
Pumpkin Cheesecake: Ingredients & Substitutions
An important note about this recipe is to make sure all the ingredients are at room temperature for the best results.
Graham Cracker Crumbs. You can buy pre-made graham cracker crumbs, however I opt to make my own using this recipe: graham cracker crust. Easily make this recipe gluten-free by using gluten-free graham crackers! Granulated sugar. Organic cane sugar is a great substitute for regular white sugar. Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired. Sour Cream. I recommend full-fat sour cream for the best results, you can use heavy cream as a substitute. Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean are a good substitute for vanilla in this cheesecake recipe. All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour. Pumpkin puree. Make sure to use pure pumpkin puree (store-bought or homemade) and not pumpkin pie filling. Pumpkin pie spice. You can make your own using this homemade pumpkin pie spice recipe. Cinnamon. use high-quality ground cinnamon for the best results.
How to Make Pumpkin Cheesecake
Let’s walk through this pumpkin cheesecake recipe step-by-step, and don’t forget to watch the video.
Prepare the Springform Pan
Begin this recipe by preparing the springform pan and pan for the water bath. Preheat the oven to 350 degrees F and lightly grease a non-stick, 9” springform pan and use heavy duty aluminum foil to line the bottom so there are no cracks. Locate another pan that is larger than the springform pan and in which the springform pan sits flat. The cheesecake will be baked in the larger pan in a water bath. Set aside.
Make the Graham Cracker Crust:
Next, make the graham cracker crust. In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir until combined. Then, pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides. Bake the crust in the preheated oven for 5 minutes, then remove it from the oven and set aside to slightly cool.
Note on springform pan:
If you don’t own a springform pan you can make this recipe, however it is not easy to get a cheesecake out of a cake pan. I have done it with this recipe though, here’s how:
Make the Pumpkin Cheesecake Filling
While the crust is baking make the filling. In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and brown sugar until light and fluffy and there are no lumps. Then, add the vanilla, cinnamon, pumpkin pie spice, sea salt and sour cream and beat until just combined. Next, add the eggs, one at a time and beat after each addition. Then gently stir in the flour.
Prepare a Water Bath
Bring about a quart of water to a boil. Pour the filling over the baked and slightly cooled crust, then put the pumpkin cheesecake into the larger pan. Place the pans in the oven. Very carefully pour the boiling water into the lower pan making sure not to get any water into the cheesecake, until it reaches halfway up the sides of the springform pan.
Bake
Bake the cheesecake in the water bath for 50-55 minutes or until the top and edges are set but not browned and the cake is only very slightly jiggly. You can test it by inserting a knife or cake tester in the center of the cheesecake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack so I don’t really recommend it (but it’s better than a soupy cheesecake if you’re unsure).
Chill Overnight
Remove the pumpkin cheesecake from the water bath and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer it to the refrigerator to chill overnight.
Make the Whipped Cream
Once the cheesecake is sufficiently chilled, make the whipped cream and decorate the top. Save some for serving.
Serve
Serve chilled with homemade whipped cream. This recipe is rich, so a small slices goes a long way. I’d say that this recipe easily feeds 16 people.
Store
Store any leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.
Freeze
This recipe freezes well in one of two ways:
- Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
