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This creamy, easy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert. It’s perfect for your Thanksgiving celebration.
Why You’ll Love this Recipe!
Perfect pumpkin flavor. This cheesecake has just the right amount of pumpkin flavor and is the perfect alternative to pumpkin pie or pumpkin pie cake. Even non pumpkin eaters will enjoy this cheesecake thanks to the subtle pumpkin flavor.
Creamy and delicious! The texture of this cheesecake is perfection. I love the lightness the cream cheese gives this dessert over a traditional pumpkin pie.
Ingredients Needed
Cheesecake Filling:
- Cream cheese, full fat cream cheese , softened
- Granulated sugar
- Vanilla Extract
- Pumpkin Puree, 100% pumpkin
- Eggs, large eggs
- Ground Cinnamon
- Ground Nutmeg
- Allspice
- Whipped Cream, for garnish
- Pecans, for garnish
Graham Cracker Crust:
- Graham cracker crumbs
- Butter, melted
- Granulated sugar
How to Make Pumpkin Cheesecake
- Preheat the oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
- Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
- In a large bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat on a low speed until a smooth and creamy batter.
- Pour the pumpkin cheesecake filling into the pan.
- Wrap the bottom and sides of the springform pan with a few layers of aluminum foil and then place it in a 9 x 13 baking pan or roasting pan.
- Fill the pan with hot boiling water until the water reached about 1/3 – 1/2 way up the springform pan.
- Bake for 60 to 70 minutes.
- Remove from the oven and allow the cheesecake to cool on a wire rack. When the cheesecake has come to room temperature, put it into the fridge. Chill for 4-6 hours.
- Serve with a generous portion of whipped cream on top and a sprinkle of pecans
Tips and Tricks
- Graham Cracker Crust – As many cheesecakes, this one starts with a graham cracker crust. I always make my own and you can find the detailed directions here. You want the graham cracker crust to come about 2/3 of the way up the sides of the springform pan.
- Gingersnap Crust – I have also used a gingersnap cookie to make the crust and that works well too. The ginger adds a lot of flavor though and it can overpower the pumpkin a bit. Follow the same directions as the graham cracker crust just substitute gingersnap crumbs.
- Use canned pumpkin, not pumpkin pie filling. They are two different things and usually found next to each other in the baking aisle. Pumpkin Pie filling is preseasoned and sweetened and is intended to use for an easy pumpkin pie.
- Chill before serving. A cheesecake needs to set up. Let it cool to room temperature and then refrigerate for at least four hours uncovered.
Frequently Asked Questions
Do I have to use a springform pan?
No, although cheesecake is traditionally made in a springform pan it does not have to be. Cheesecake can be made in a 9 x 13 pan. To make it easier to remove the cake from a 9 x 13, line the bottom of the pan with parchment paper. Don’t fill your 9 x 13 pan more than 1/4″ from the top of the pan. Your baking time will change if using a 9 x 13″ pan. Bake it at 325 degrees F for 40-45 minutes.
Can I use pumpkin pie spice instead?
Yes, you can substitute 1 tsp of pumpkin pie spice for the cinnamon, nutmeg and allspice.
Why did my cheesecake crack?
There are many reasons a cheesecake can crack. Here are the best tips to avoid it:
Use Room Temperature Ingredients -Make sure your cream cheese, pumpkin and eggs are at room temperature. This will help prevent lumps in your cheesecake and also help reduce the risk of cracks in your cheesecake.
Keep your Oven Closed – Opening your oven during the baking process will slow down the baking process and it will also increase your risk of cracks in the cheesecake.
Use a Water Bath – The hot water bath helps insulate the outer ring of the pan and keep the oven moist which gives the center of the cheesecake time to cook. When the outer edges cook faster than the center, cracking and sinking occurs.
What to Put on Pumpkin Cheesecake
- Sweetened Whipped Cream
- Chopped pecans. Make it extra fancy with some candied pecans
- Drizzle with caramel sauce
Check out more cheesecake recipes you may enjoy:
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Pumpkin Cheesecake
Ingredients
Crust:
- 1 3/4 cups graham cracker crumbs
- 6 Tbsp. butter melted
- 1 Tbsp. sugar
Filling:
- 3 8 oz. cream cheese softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped Cream
- pecans chopped for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
- You don’t want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
- Pour the filling into the pan.
- I wrapped the bottom and sides of the springform pan with foil and then placed it in a glass 9 x 13 baking pan or roasting pan.
- Fill the pan with hot boiling water until the water reached about 1/3 – 1/2 way up the springform pan.
- Placing your cheesecake in a water bath helps prevent the outside of the cheesecake from cooking faster than the inside which can cause it to crack.
- Bake for 60 to 70 minutes.
- Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Chill for 4-6 hours.
- Serve with a generous portion of whipped cream on top and a sprinkle of pecans
Tips & Notes:
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Nutrition Facts:
Kara says
I am going to have to try this. No one at my house is a huge pumpkin pie fan either, and this looks like a wonderful alternative!
Leigh Anne says
Cindy »
Yikes – I love vanilla but a whole cup would be a bit much!! It is really suppose to be 1 teaspoon. I ‘ve gone in and edited the recipe. Thanks for the head up
Cindy says
I am thinking the 1 cup of vanilla is a typo?? Is it 1 teaspoon or 1 Tablespoon? Looks like a yummy recipe. I just made a delicious pumpkin cheesecake tart. These little bites are supurb!! I found the recipe on http://www.ourbestbites.com
Renna says
I love pumpkin pie, and I love cheesecake, so the combination of the two sounds like the ultimate dessert to me! I’m adding it to my Thanksgiving menu. Thanks!
Vicki says
I’m kind of the opposite – I will eat or drink ANYTHING that is related to pumpkin, I love it! This looks especially delicious because it has another one my favorites – cream cheese. 🙂 Thanks for sharing!!