Pumpkin Cheesecake Recipe

This Pumpkin Cheesecake Recipe is a creamy and rich recipe, which is made with real pumpkin puree and a spiced pecan-graham cracker crust. It’s the perfect Thanksgiving dessert, ready in about 1 hour and 15 minutes, plus chilling time.

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Pumpkin Cheesecake Recipe Ingredients

FOR THE CRUST:

• Nonstick cooking spray
• 1/2 cup pecan halves
• 14 full sheets graham crackers
• 3 Tbsp. granulated sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter, melted

FOR THE CHEESECAKE FILLING:

• 4 (8-oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 (15-oz.) can pumpkin puree
• 1/3 cup sour cream
• 1 Tbsp. vanilla extract
• 1 1/2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cardamom

FOR SERVING:

• Chopped pecans, caramel sauce, and whipped cream

How To Make Pumpkin Cheesecake

1. Prepare the pan and crust: Preheat the oven to 350°F. Tightly wrap the outside bottom and sides of a 9-inch springform pan with two layers of aluminum foil. Lightly coat the inside of the pan with cooking spray. In a food processor, pulse the pecans and graham crackers into fine crumbs. Add the sugar and salt, then drizzle in the melted butter and process until the mixture resembles wet sand.
2. Bake the crust: Press the crumb mixture evenly into the bottom and partially up the sides of the prepared pan. Bake for 8 to 10 minutes. Place the pan on a wire rack to cool.
3. Mix the filling: In a large bowl with an electric mixer, beat the softened cream cheese and both sugars on medium-high speed until fluffy, about 2-3 minutes. Lower the speed and beat in the eggs one at a time, just until incorporated.
4. Finish the filling: Beat in the pumpkin puree, sour cream, and vanilla. Finally, on low speed, mix in the cornstarch, salt, and all the spices until just combined.
5. Prepare the water bath: Bring a pot of water to a boil. Pour the cheesecake filling into the cooled crust. Place the springform pan in the center of a large roasting pan.
6. Bake the cheesecake: Carefully pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 65 to 75 minutes, until the edges are firm but the center has a slight jiggle.
7. Cool the cheesecake: Turn the oven off and crack the door open slightly (a wooden spoon works well to prop it open). Let the cheesecake cool in the oven for 1 hour.
8. Chill completely: Carefully remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 12 hours, or overnight.
9. Serve: When ready to serve, run a knife around the edge and remove the sides of the springform pan. Top with chopped pecans, a drizzle of caramel sauce, and whipped cream.

Recipe Tips

• How to prevent cracks in a cheesecake? The two most important steps are using a water bath and cooling the cheesecake slowly. The water bath provides moist, even heat, and letting it cool in the turned-off oven prevents a sudden temperature change, which is the main cause of cracks.
• What is a water bath and why is it important? A water bath (or bain-marie) is simply a pan of hot water that surrounds the cheesecake pan during baking. It creates a steamy environment in the oven, which is essential for baking creamy, smooth custards like cheesecake and preventing them from cracking or becoming rubbery.
• How do I know when the cheesecake is done? The cheesecake is perfectly baked when the outer edges (about 2-3 inches) look set and matte, but the very center still has a slight wobble, like gelatin, when you gently nudge the pan. It will continue to set as it cools.
• Can I make this ahead of time? Yes, this is the ideal dessert to make ahead. It requires at least 12 hours to chill and set properly, so making it the day before you plan to serve it is perfect.

What To Serve With Pumpkin Cheesecake

This is a rich and decadent dessert that is a showstopper on its own. The suggested toppings are perfect, but it’s also wonderful with:

• A hot cup of black coffee or a spiced latte
• A dusting of cinnamon on the whipped cream
• A small glass of dessert wine or a cordial

How To Store Pumpkin Cheesecake

Refrigerate: The cheesecake must be stored in the refrigerator. Cover it with plastic wrap or place it in a cake carrier. It will keep well for up to 5 days. Freeze: Cheesecake freezes beautifully. You can freeze the whole cheesecake or individual slices. Wrap them well in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Pumpkin Cheesecake Nutrition Facts

• Calories: 480kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 30g
• Saturated Fat: 16g
• Sodium: 450mg
• Fiber: 2g
• Sugar: 35g

Nutrition information is estimated per serving and may vary based on specific ingredients and portion sizes.

FAQs

Try More Recipes:

• Pumpkin Muffins with Oats and Chocolate Streusel Recipe
• Pumpkin Sheet Cake With Cream Cheese Frosting Recipe
• Pumpkin Leche Flan Recipe