Pumpkin Cheesecake is the ultimate cozy dessert—a rich, creamy filling infused with warm spices, all nestled on a buttery biscuit crust. Baked to perfection, this autumn-inspired treat is perfect for holiday gatherings, dinner parties, or just a night in with a hot drink. If you love classic cheesecake and the comforting flavor of pumpkin pie, this dessert delivers the best of both worlds.
Why Everyone Will Love This Recipe
- Smooth, creamy, and full of warm spice—every bite melts in your mouth.
- A perfect blend of cheesecake and pumpkin pie in one.
- Great make-ahead dessert for Thanksgiving or fall events.
- Baked, not no-bake—for that classic, velvety cheesecake texture.
- Cinnamon, ginger, and nutmeg give it a comforting seasonal touch.
What Is Pumpkin Cheesecake?
Pumpkin cheesecake is a seasonal twist on the classic baked cheesecake. It blends sweet, spiced pumpkin purée with rich cream cheese, eggs, and sugar, then bakes it low and slow on a crisp cookie crust. While it’s especially popular in the fall, its flavor and texture make it a hit any time of year. Think of it as pumpkin pie’s creamier, more decadent cousin.
Cooking Tips
- Use steamed pumpkin, not boiled, to avoid excess moisture in the purée.
- Press the crust firmly and evenly into the pan so it holds its shape.
- Let the pumpkin cool fully before blending to prevent curdling the filling.
- Don’t overmix the batter once the eggs are in—this prevents cracks.
- Cool slowly in the oven with the door ajar to reduce surface cracks.
Frequently Asked Questions
Can I use canned pumpkin?
Yes! Just make sure it’s pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
How do I know when the cheesecake is done?
The center should still jiggle slightly when you shake the pan. It will set as it cools.
Can I make this ahead of time?
Absolutely. Pumpkin cheesecake actually tastes better the next day. Refrigerate for up to 3 days before serving.
Can I use a graham cracker crust instead?
Yes! Graham crackers work well as a base—just substitute them for the dry biscuits in equal weight.
Can I add a topping?
Definitely. Try whipped cream, caramel sauce, or a sprinkle of cinnamon sugar just before serving.
How to Store Pumpkin Cheesecake
Let the cheesecake cool completely, then cover and refrigerate for up to 5 days. Store in the pan or transfer to an airtight container. For best texture, serve cold or let sit at room temp for 15 minutes before slicing.
How to Freeze Pumpkin Cheesecake
Wrap the cooled, whole cheesecake (or individual slices) tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and serve chilled. Avoid microwaving to keep the texture intact.
Ingredients
How to Make Baked Pumpkin Cheesecake
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Steam the pumpkin until very soft. Let cool completely, then blend to a smooth purée.
Steam the pumpkin until very soft. Let cool completely, then blend to a smooth purée.
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Crush the biscuits finely in a food processor. Melt the butter and mix with the crumbs until combined.
Crush the biscuits finely in a food processor. Melt the butter and mix with the crumbs until combined.
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Spread the crust mixture into the bottom of a springform pan, pressing it down with the back of a spoon. Refrigerate while you prepare the filling.
Spread the crust mixture into the bottom of a springform pan, pressing it down with the back of a spoon. Refrigerate while you prepare the filling.
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In a large bowl, beat cream cheese, sugar, and eggs until smooth and creamy.
In a large bowl, beat cream cheese, sugar, and eggs until smooth and creamy.
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Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Mix until fully combined and lump-free.
Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Mix until fully combined and lump-free.
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Pour the filling over the chilled crust and smooth the top with a spatula.
Pour the filling over the chilled crust and smooth the top with a spatula.
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Bake in a preheated oven at 338°F (170°C) for about 50 minutes. If the top darkens too quickly, reduce the temperature to 302°F (150°C) and continue baking.
Bake in a preheated oven at 338°F (170°C) for about 50 minutes. If the top darkens too quickly, reduce the temperature to 302°F (150°C) and continue baking.
Cool and serve: Let the cheesecake cool completely in the oven with the door ajar, then refrigerate for at least 4 hours before serving.
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