Creamy Pumpkin Cheesecake: A Fall Favorite (Print Version)

Discover a truly creamy Pumpkin Cheesecake recipe! Rich, spiced, and velvety smooth, it's a fall dessert that brings pure joy to any table.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 3 (8 oz) packages full-fat cream cheese, softened
05 - 1 cup granulated sugar
06 - ½ cup packed light brown sugar
07 - 1 (15 oz) can 100% pumpkin puree
08 - 2 tsp pumpkin pie spice
09 - 1 tsp vanilla extract
10 - 3 large eggs, room temperature
11 - ¼ cup heavy cream
12 - 1 tbsp cornstarch

→ Flavor Boosters (Optional)

13 - ½ tsp lemon zest
14 - 1 tbsp bourbon or spiced rum

→ Garnish & Toppings

15 - Freshly whipped cream
16 - Extra cinnamon or nutmeg
17 - Caramel sauce or candied pecans

# Instructions:

01 - First up, let's get that crust going. In a medium bowl, combine your graham cracker crumbs, a couple tablespoons of sugar, and that glorious melted butter. Mix it all up until it looks like wet sand – you know the drill! Press this mixture firmly into the bottom of your 9-inch springform pan. I use the bottom of a glass to really pack it down tight. This is where I always get crumbs everywhere, honestly. Pop it in the fridge while you get the filling ready. You want it nice and firm, trust me.
02 - Now for the good stuff! In a large bowl, or your stand mixer, beat the softened cream cheese until it's super smooth and fluffy, no lumps allowed! Add the granulated sugar and brown sugar, beating until just combined. Don't overmix, that’s a rookie mistake I’ve made countless times that can lead to cracking. Scrape down the sides of the bowl, because we want every bit of that creamy goodness for our Pumpkin Cheesecake. This is when the kitchen starts to smell absolutely divine, hon.
03 - Next, fold in the pumpkin puree, pumpkin pie spice, vanilla extract, and that optional lemon zest. Mix until everything is beautifully combined and that gorgeous orange color starts to shine through. Then, one at a time, beat in the eggs, mixing just until each is incorporated. Seriously, *just* until incorporated! Overmixing eggs introduces too much air, and that’s a recipe for a cracked Pumpkin Cheesecake top. I didn't expect that to be such a big deal, but it is!
04 - Gently stir in the heavy cream and cornstarch. This combo is what gives our Pumpkin Cheesecake that dreamy, velvety texture. Pour the finished batter into your prepared crust. Now, for the water bath – this is crucial for an even bake and to prevent cracks. Wrap the bottom of your springform pan tightly with heavy-duty foil (I usually do a double layer because I've had leaks before, oops!) and place it into a larger roasting pan.
05 - Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Transfer the whole setup to a preheated oven at 325°F (160°C). Bake for about 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Honestly, this is the hardest part, waiting and watching! I always peek too much. Turn off the oven, crack the door, and let the Pumpkin Cheesecake cool in the water bath for an hour. This gradual cooling helps prevent cracks.
06 - Once cooled, remove the Pumpkin Cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack at room temperature. Then, the hardest part: cover it loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or even better, overnight! This chilling time is non-negotiable for the perfect texture and flavor. Don't rush it, trust me; I've tried, and it just wasn't the same. It’ll be worth the wait for this amazing Pumpkin Cheesecake!

# Notes:

01 - Don't overmix the cheesecake batter after adding eggs; it can cause cracks.
02 - Chill the Pumpkin Cheesecake *completely* for at least 6 hours, or overnight, for the best texture.
03 - No pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and a pinch of cloves.
04 - Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon for that extra 'wow'.

# Equipment Needed:

01 - 9-inch springform pan
02 - stand mixer or hand mixer
03 - large mixing bowls
04 - baking sheet (for water bath)
05 - large roasting pan

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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