Pumpkin Cheesecake

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CREAM CHEESE – Room temperature is non-negotiable here. Cold cream cheese will give you lumps no matter how long you beat it, and overbeating trying to fix lumps incorporates too much air, leading to cracks. Set those three blocks out when you wake up if you’re baking after lunch. The fat content creates that signature dense yet creamy texture, while the slight tang balances all that pumpkin sweetness perfectly. Philadelphia brand works best, though store brands are fine if they’re full-fat.

PUMPKIN – Use pure pumpkin puree, not pumpkin pie filling which already contains spices and sweeteners that will throw off your ratios. Canned puree actually works better than fresh here because it has consistent moisture content. Libby’s is the gold standard, but any brand of 100% pumpkin works. If your can looks watery on top when you open it, just stir it back together. That separation is normal.

SUGARS – The combination of brown and granulated sugar is what makes this special. Brown sugar brings molasses notes that complement the pumpkin and spices, while granulated sugar provides clean sweetness and helps create that smooth texture. The brown sugar in the crust adds another layer of caramel flavor that regular recipes miss. Don’t substitute with all one type or you’ll lose that complexity.

EGGS – These bind everything together and provide structure, but room temperature eggs are crucial for proper emulsification. Cold eggs can cause your beautiful smooth batter to curdle. Three large eggs give you the perfect custard texture without being too eggy. They also help the cheesecake set properly during baking.

SOUR CREAM – This is your insurance policy against a dry, cracked cheesecake. The acid helps prevent overbaking while adding subtle tang, and the fat content keeps everything creamy even after refrigeration. Room temperature blends smoothly without cooling down your batter. Greek yogurt works in a pinch but use the same amount, not a substitution ratio.

PUMPKIN PIE SPICE – One tablespoon might seem like a lot, but pumpkin itself is fairly mild and needs that spice support. The blend typically includes cinnamon, ginger, nutmeg, and allspice, saving you from measuring four different spices. McCormick and Simply Organic both make excellent versions, or make your own if you’re particular about ratios.

GRAHAM CRACKERS – The cinnamon in the crust echoes the spices in the filling, creating layers of warm flavor. Store-bought crumbs save time, but crushing whole crackers gives you better texture control. The butter binds everything, while that brown sugar adds complexity you won’t get from traditional graham crusts.

How To Make a Pumpkin Cheesecake

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Pumpkin Cheesecake covered tightly with plastic wrap touching the surface to prevent it from absorbing fridge odors. The dairy-rich filling acts like a flavor sponge, so proper covering is essential. Stays perfect for 4 days refrigerated.

FREEZE – Wrap individual slices in plastic wrap, then aluminum foil, and place in freezer bags. The double wrapping prevents freezer burn and those ice crystals that ruin texture. Frozen slices thaw beautifully in about 2 hours at room temperature or overnight in the fridge. Keeps for one month frozen.

MAKE AHEAD – This cheesecake actually improves after resting overnight. The flavors meld and the texture becomes even silkier. Make it up to 2 days before serving for stress-free entertaining.

SERVING – Always serve cold straight from the fridge. Room temperature cheesecake loses its structure and becomes too soft. Run your knife under hot water and wipe dry between slices for those magazine-worthy clean cuts.

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Serving Suggestions

THANKSGIVING DESSERT TABLE – Position this between the apple and pecan pies for the perfect trifecta of fall flavors. The creamy texture provides relief from all those traditional pastry crusts.

COFFEE AND DESSERT – Serve with strong coffee or espresso after dinner parties. The bitter coffee plays beautifully against the sweet spiced filling.

BRUNCH SHOWSTOPPER – Yes, cheesecake for brunch is absolutely acceptable when it involves pumpkin. Pair with Pumpkin Spice Latte for the ultimate autumn morning.

POTLUCK WINNER – Transport in the springform pan, then transfer to a serving plate at the venue. Brings enough to share but special enough to get requests for the recipe.

HOLIDAY COOKIE EXCHANGE – Cut into small squares instead of wedges for a unexpected addition to cookie platters. Everyone needs a break from cookies after the tenth dozen.

Recipe Success Tips

PREVENT CRACKS – Room temperature ingredients are your first defense. Cold ingredients cause uneven baking, which leads to cracks. The water bath helps but isn’t mandatory if your ingredients are properly temped. Expert tip: A shallow pan of water on the oven’s bottom rack creates enough humidity even without the full bath.

WATER BATH WISDOM – If using the water bath, that aluminum foil wrap must be watertight. Nothing ruins cheesecake faster than a soggy crust. Expert tip: Use two layers of extra-wide heavy duty foil and bring it high up the sides.

CENTER JIGGLE TEST – When it’s done, the center 2 inches should wiggle like jello when you gently shake the pan. It continues cooking during the cooling process, so what looks underdone becomes perfectly set. Expert tip: Start checking at 55 minutes to avoid over-baking.

SMOOTH FILLING – Beat the cream cheese and sugar thoroughly, but once you add eggs, mix gently. Over-beating after eggs creates air bubbles that rise and crack during baking. Expert tip: Tap the filled pan on the counter a few times to release trapped air before baking.

CRUST PERFECTION – Press firmly with a measuring cup bottom for even thickness. Bring it about 1 inch up the sides to create a shell that holds the filling.

EXPERT TIP – Pre-bake the crust for 8 minutes while preparing the filling for extra crispness that won’t get soggy.

Commonly Asked Questions