Pumpkin Cheesecake combines the creamy richness of traditional cheesecake with the warm, spiced flavors of fall. The smooth pumpkin filling is perfectly complemented by a graham cracker crust, making this dessert a crowd-pleaser for any occasion, especially during the fall and holiday seasons. It’s a delightful twist on classic cheesecake, with the perfect balance of sweetness and spice.

Why You’ll Love This Recipe

Rich and creamy: The velvety texture of the cheesecake filling combined with pumpkin creates a luxurious dessert.
Perfect for fall: The warming spices, including cinnamon, nutmeg, and cloves, bring out the essence of the season.
Easy to make: Simple ingredients and instructions make this a dessert that’s sure to impress without a lot of effort.

Ingredients

For the Crust

Graham crackers: The base for the crust, giving it a sweet, crisp flavor.
Butter: Helps to bind the crust together and adds richness.
Sugar: Sweetens the crust for a balanced flavor.

For the Filling

Cream cheese: The base for the cheesecake filling, providing a rich and creamy texture.
Pumpkin puree: The star ingredient, giving the cheesecake its rich pumpkin flavor.
Sugar: Sweetens the cheesecake filling.
Eggs: Help set the filling, providing structure and richness.
Heavy cream: Adds smoothness and richness to the filling.
Vanilla extract: Enhances the overall flavor of the cheesecake.
Cinnamon: Adds warmth and a signature fall flavor.
Nutmeg: A warm spice that complements the pumpkin.
Cloves: A little goes a long way in adding depth to the flavor.
Salt: Balances the sweetness and enhances the flavors.

Instructions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C).
In a food processor, pulse the graham crackers until they are finely ground.
In a bowl, combine the graham cracker crumbs, butter, and sugar. Stir until everything is well combined.
Press the mixture into the bottom of a springform pan, creating an even layer. Use the back of a spoon to press the crumbs firmly into place.
Bake the crust in the preheated oven for 8-10 minutes or until it is golden brown. Remove from the oven and let it cool.

Step 2: Prepare the Filling

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the pumpkin puree, sugar, and vanilla extract to the cream cheese. Beat until fully combined.
Add the eggs, one at a time, beating well after each addition.
Add the heavy cream, cinnamon, nutmeg, cloves, and salt. Mix until everything is well combined and the filling is smooth.

Step 3: Bake the Cheesecake

Pour the pumpkin cheesecake filling over the cooled crust in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.
Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This helps prevent cracking.
After the hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.

Step 4: Serve

Once the cheesecake is fully chilled, carefully remove it from the springform pan.
Optionally, top the cheesecake with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for added flavor.
Slice and serve chilled.

Nutrition Facts (per serving)

Servings: 10
Calories: 320
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 220mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 23g
Protein: 6g

FAQ

Q1: Can I make this cheesecake ahead of time?
A1: Yes, you can make this pumpkin cheesecake a day or two in advance. In fact, it often tastes better after chilling in the fridge for a day to allow the flavors to meld.

Q2: How do I prevent cracks in my cheesecake?
A2: To prevent cracks, avoid overbaking the cheesecake. It should be slightly jiggly in the center when done. Cooling the cheesecake in the oven with the door slightly open also helps to prevent cracking.

Q3: Can I use a different crust?
A3: Yes, you can substitute the graham cracker crust with an Oreo crust, gingersnap crust, or even a pecan crust for a different flavor.

Q4: Can I make this cheesecake without a springform pan?
A4: A springform pan is ideal for easy removal, but you can also use a regular pie dish or a tart pan. Just make sure to line it with parchment paper if you want easier removal.

Q5: Can I use fresh pumpkin instead of canned puree?
A5: Yes, you can use fresh pumpkin puree, but make sure it is properly cooked and pureed to a smooth consistency before using it in the cheesecake.

Q6: Can I freeze pumpkin cheesecake?
A6: Yes, you can freeze the pumpkin cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge overnight before serving.

Q7: Can I make this cheesecake without heavy cream?
A7: Yes, you can substitute heavy cream with half-and-half or whole milk. The texture may be slightly less rich but still delicious.

Q8: Can I add a topping to this cheesecake?
A8: Absolutely! You can top your pumpkin cheesecake with whipped cream, caramel sauce, chocolate ganache, or a sprinkle of cinnamon for added flavor.

Q9: Can I make this cheesecake dairy-free?
A9: To make the pumpkin cheesecake dairy-free, substitute the cream cheese with a non-dairy alternative and use coconut milk or almond milk instead of heavy cream.

Q10: How should I store leftover pumpkin cheesecake?
A10: Store leftovers in the fridge, tightly covered, for up to 5 days. For longer storage, you can freeze slices of the cheesecake.

Enjoy this pumpkin cheesecake as a festive and indulgent treat for the fall and holiday seasons!