Pumpkin Cheesecake Recipe
Move over, pumpkin pie, there’s a new star at the Thanksgiving dessert table! This pumpkin cheesecake recipe combines the best of Cheesecake Recipes and Pumpkin Recipes into one creamy, spiced masterpiece. Whether you’re looking for Thanksgiving Desserts, Fall Desserts, or just a delicious Pumpkin Dessert, this pumpkin cheesecake has you covered.
And hey, if you’re feeling fancy, try a mini pumpkin cheesecake version for portion control (or not). Prefer a hybrid? This pumpkin pie cheesecake gives you the best of both worlds. Low-carb friends, we’ve even got a keto pumpkin cheesecake variation at the end, because everyone deserves dessert.
Prep Time
20 minutes (plus chilling)
Cook Time
1 hour
Servings
12 slices
Nutrition Info (per slice)
Calories: 380 | Fat: 25g | Carbs: 35g | Protein: 6g
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the Filling
- 2 (8 oz) packages cream cheese (softened)
- ¾ cup granulated sugar
- 1 cup canned pumpkin puree (not pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
How to Make Pumpkin Cheesecake
Step 1 – Make the Crust
Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
Step 2 – Make the Filling
Beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, and spices. Mix well, but don’t go wild, or your cheesecake might rebel.
Step 3 – Bake
Pour filling into the crust. Bake 50-60 minutes until edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let it cool inside for 1 hour. (This prevents cracks, unlike some life choices.)
Step 4 – Chill
Refrigerate for at least 4 hours (overnight is best). This is the hardest part, resisting the urge to eat it early.
Step 5 – Serve
Slice and enjoy! Top with whipped cream if you’re feeling extra.
Variations
- Mini Pumpkin Cheesecake: Use a muffin tin and reduce baking time to 25-30 minutes.
- Keto Pumpkin Cheesecake: Swap sugar for erythritol and use an almond flour crust.
- Pumpkin Cheesecake Pie: Pour filling into a pre-baked pie crust instead.
Final Tip
If your cheesecake cracks, call it “artisanal” and pile on toppings. No one will question it. Happy Fall Baking!
Looking for more Thanksgiving Recipes? This pumpkin cheesecake recipe easy version is just the start. Enjoy!
Pumpkin Cheesecake
Pure velvet—silky spiced pumpkin filling melting into a buttery, crumbly graham cracker crust. Each forkful is a perfect balance: lush and cool like cheesecake, warmly spiced like pumpkin pie. The crust gives just enough crunch before surrendering to that smooth, decadent center. It’s autumn’s most tempting dessert—rich, comforting, and impossible to resist after just one bite. 🍂🎃🥧
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the Filling
- 2 (8 oz) packages cream cheese
- ¾ cup granulated sugar
- 1 cup canned pumpkin puree (not pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
Instructions
1. Crust
- Heat oven to 325°F.
- Mix crumbs, sugar, and butter. Press into pan.
- Bake 10 mins. Cool.
2. Filling
- Beat cream cheese + sugar smooth.
- Add pumpkin, eggs, vanilla, spices. Mix gently.
3. Bake
- Pour into crust. Bake 50-60 mins (center should wobble slightly).
- Turn off oven, crack door, cool inside 1 hour (prevents cracks!).
4. Chill
- Refrigerate 4+ hours (overnight = perfect texture).
5. Serve
- Slice cold. Add whipped cream if you want cheers.
Notes
Pro tip: The longer it chills, the better it slices! 😉
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 380Total Fat: 25gCarbohydrates: 35gProtein: 6g
