With its rich, creamy pumpkin filling, buttery spiced crust, and lighter than air whipped cream topping, nothing says “autumn is here” like this easy pumpkin cheesecake. This delicious dessert is an easy recipe you can make this fall. Pumpkin cheesecake is perfect for big family gatherings like Thanksgiving, or any other occasion where you're entertaining a group.
Homemade pumpkin cheesecake is an indulgent dessert that anyone can make. It's ideal if you want to switch things up and serve something other than the traditional pumpkin pie to your guests at Thanksgiving. Of course, this homemade pumpkin cheesecake is so delicious, you may find yourself making it anytime you want a taste of fall!
To make a fantastic pumpkin cheesecake, you'll need a few essential ingredients. One of the reasons why this recipe is so delicious is the spiced graham cracker crust. To make it, you'll need butter, graham cracker crumbs, sugar, and the secret ingredient: pumpkin pie spice.
For that creamy, decadent pumpkin filling, cream cheese and pumpkin puree are a must. A combo of white and brown sugar helps sweet the filling while heavy cream gives it a silky-smooth texture. A dash of pumpkin spice will tie it all together and give you that warming fall flavor.
Ready to get baking? Here's how to make the perfect homemade pumpkin cheesecake. Start by preheating your oven to 350F. Line a springform pan with parchment paper and grease it with cooking spray – this will make it super easy to remove your cheesecake once you've finished baking it.
Next up, make the crust. Stir the graham cracker crumbs, butter, sugar, and pumpkin pie spice in a bowl. Press the spiced crumb mixture into the bottom of the pan, making sure to press it about 1-inch up the sides. Bake the crust for 6 to 8 minutes, then let it cool on a rack. Boil a pot or kettle full of water.
While the water is boiling, beat cream cheese, white sugar, and brown sugar until it's light and fluffy. Beat in the eggs, pumpkin puree, and cream, followed by the vanilla and pumpkin pie spice. Once the mixture is smooth, pour the filling into the pie crust. Put the springform pan into a large roasting tin, then pour the boiling water into the roasting tin, so it is about halfway up the sides of the springform pan.
Bake your cheesecake for 60 minutes, then turn off the heat and open the oven door. Leave the cheesecake to cool for 1 hour. After 1 hour, take the springform pan out of the oven and pop it onto a rack to cool completely. Place in the fridge for at least 6 hours to set. Finally, when you're ready to serve your beautiful homemade pumpkin cheesecake, pipe dollops of whipped cream around the edge of the cake, and add any additions toppings you may want like a drizzle of salted caramel sauce.
After the cheesecake has set, slice it and serve it with generous dollops of whipped cream. You can make your pumpkin cheesecake even more special by adding a drizzle of salted caramel or chocolate over the top of each slice. Candied pecans would be a wonderful addition, as well!
Baking the cheesecake in a water bath will help prevent cracks, however, you can skip that step if you prefer. If your cheesecake cracks, cover it up with whipped cream.
If you'd rather make pumpkin cheesecake bars, use a 9×13-inch casserole dish to bake your cheesecake. Once it has cooled, slice it into 12 or 16 bars (depending on what size you prefer).
For a spicier crust, use ginger biscuits instead of graham crackers to make the pie crust.
To make a no-bake pumpkin cheesecake, simply mix and assemble the different parts of the cheesecake, then pop it in the fridge to firm up overnight.
Cover the cheesecake and store it in the fridge for up to 5 days.
Absolutely! Put your pumpkin cheesecake in an airtight container and freezer it for up to 2 months. When you're ready to enjoy it again, defrost it in the fridge overnight.
Preheat your oven to 350F. Line a springform pan with parchment paper and grease it with cooking spray.
Whisk the graham cracker crumbs, butter, sugar, and pumpkin pie spice in a bowl to combine. Press it into the pan, making sure to press it about 1-inch up the sides of the pan. Bake for 6 to 8 minutes, then place on a rack to cool.
Boil a large pot of water.
Beat cream cheese, white sugar, and brown sugar until fluffy. Beat in the eggs, pumpkin puree, and cream until smooth. Beat in the vanilla and pumpkin pie spice.
Transfer the filling to the pie crust. Put the springform pan into a large roasting tin, then pour the boiling water into the roasting tin so it is about halfway up the sides of the springform pan.
Bake for 60 minutes, then turn off the heat and open the oven door so it is slightly ajar. Leave the cheesecake to cool for 1 hour. After 1 hour, remove the springform pan from the oven and set it on a rack to cool completely. Place in the fridge for at least 6 hours to set.
Before serving, pipe whipped cream around the edge of the cheesecake as a garnish.
Use a 9-inch springform pan to bake your cheesecake.