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Pumpkin Cheesecake

This pumpkin cheesecake features a creamy, velvety filling infused with warm spices and rich pumpkin puree, baked on a buttery graham cracker crust. The bake yields a slightly cracked top with a smooth, dense texture that melts in your mouth, perfect for fall gatherings or cozy weekends. Each slice offers a harmonious balance of sweetness, spice, and autumnal comfort.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • Springform pan
  • Mixing bowls
  • Spatula
  • Electric mixer or whisk
  • Aluminum foil
  • Baking sheet

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs preferably toasted for extra flavor
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened to room temperature
  • 1/2 cup brown sugar light or dark
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup canned pumpkin preferably pure pumpkin puree
  • 3 large eggs at room temperature
  • 1/2 cup sour cream or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 160°C (320°F). Wrap the outside of your springform pan with two layers of aluminum foil to prevent water seepage during baking.
  • Mix the graham cracker crumbs, sugar, and melted butter together in a bowl until it resembles damp sand. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or whisk. Add the brown sugar, cinnamon, ginger, and nutmeg, then mix until well combined and fragrant.
  • Add the pumpkin puree to the mixture and blend until smooth. Then, one at a time, beat in the eggs on low speed, just until combined, being careful not to overmix.
  • Pour in the sour cream or heavy cream and vanilla extract, gently folding to incorporate everything into a smooth batter. Tap the bowl lightly on the counter to release any air bubbles.
  • Pour the batter over the crust in the springform pan, smoothing the top with a spatula. Place the pan on a baking sheet and carefully pour hot water into the sheet until it reaches halfway up the sides of the springform—this creates a water bath for even baking.
  • Bake for 60-70 minutes, or until the edges are puffed and slightly golden, with a few cracks forming on the surface. The center should jiggle gently when nudged.
  • Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about an hour. This helps prevent cracks and allows gradual temperature adjustment.
  • Remove the cheesecake from the water bath, then refrigerate uncovered for at least 4 hours or overnight to let it set fully and develop flavor.
  • Before serving, run a thin knife around the edges of the springform to loosen, then carefully remove the sides. Decorate with whipped cream or a sprinkle of cinnamon for a finishing touch.
  • Slice and enjoy your rich, creamy pumpkin cheesecake—perfect for cozy fall moments and celebrations.