Pumpkin Cheesecake

This creamy Pumpkin Cheesecake is the dessert i bake when the air turns cool. You could call it comfort on a plate, because its mellow spices hug every bite. We make these layers quick, and you taste how it has some gentle tang from cream cheese. We keep it simple, but you get a show-stopper slice once it chills, and it disappears fast.

Why you should try Pumpkin Cheesecake

• Rich taste: brown sugar, pumpkin purée, and warm spice give each bite depth.
• Easy method: no tricky water-bath, just a sturdy pan on a baking sheet.
• Make-ahead hero: it chills overnight, freeing you up on serving day.
• Crowd appeal: smooth texture and a crunchy crust win over pumpkin fans and skeptics alike.

Pumpkin cheesecake ingredients

Graham-cracker crust (9- or 10-inch springform) – prepared and chilled

Filling

• 24 oz (680 g) brick-style cream cheese, room temp
• ¾ cup (150 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• ⅓ cup (80 g) sour cream
• 1 ½ tsp vanilla extract
• 1 cup (244 g) pumpkin purée (plain, not pie filling)
• 2 ½ tsp pumpkin-pie spice
• 3 large eggs, lightly beaten, room temp if possible

Cinnamon whipped cream

• ¾ cup (175 ml) heavy cream
• ¼ cup (30 g) powdered sugar
• ½ tsp vanilla extract
• ⅛ tsp ground cinnamon

How to Make Pumpkin Cheesecake

1. Heat oven to 350 °F (175 °C). Slide a rimmed baking sheet on the centre rack; it will catch any drips.
2. Have your chilled crust ready in the springform pan. Keep it in the fridge while you mix the filling.
3. Beat cream cheese with both sugars until smooth and lump-free, pausing to scrape the bowl.
4. Blend in sour cream. Add vanilla, pumpkin purée, and pumpkin-pie spice; mix until the colour is even.
5. On low speed add eggs one at a time, mixing only until each disappears—over-beating adds air pockets.
6. Pour batter over the cold crust and smooth the top.
7. Set the pan on the pre-heated baking sheet. Bake 40 minutes, then peek: edges should look set and maybe puffed, centre should still give a small wobble. If it still looks very wet, give it another 5–10 minutes.
8. Cool on a rack until room temperature, then cover and chill at least 6 hours or overnight.
9. Whipped cream: beat heavy cream, powdered sugar, vanilla, and cinnamon to stiff peaks. Pipe or spoon on the chilled cheesecake just before serving.

Tips for Pumpkin Cheesecake

• Use room-temp dairy; cold cream cheese stays lumpy.
• Avoid vigorous mixing once the eggs go in—gentle keeps cracks away.
• A baking sheet under the pan evens heat and keeps leaks off your oven floor.
• Chill fully; flavours deepen and the texture firms, giving you neat slices.

Can pumpkin cheesecake be frozen?

Yes. Chill the baked cake overnight, then wrap the whole pan (or individual slices) in plastic wrap and a layer of foil. Freeze up to 2 months. Thaw in the fridge 24 hours before serving; add whipped cream after thawing.

Frequently Asked Questions

My top cracked—what happened?
Most cracks come from over-baking or sudden temperature change. Pull the cake while the centre still jiggles slightly and let it cool gradually. A swirl of whipped cream hides minor cracks in a pinch.

Can I swap the graham crust for something else?
Gingersnap or chocolate cookie crumbs both pair well with pumpkin. Keep the butter-to-crumb ratio the same.

Do I need a water bath?
This recipe was tested without one. The lower baking time and cooling method keep the texture smooth. If you prefer, you can wrap the pan in foil and bake in 1 inch of hot water; the bake time may run closer to 50–55 minutes.

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