Introduction

This traditional pumpkin cheesecake is a creamy, spiced dessert perfect for fall gatherings or any time you crave a rich, festive treat. With a buttery graham cracker crust and smooth pumpkin-flavored filling, it’s sure to impress family and friends.

A cheesecake with two visible layers is shown on a white marbled surface. The bottom layer is a thick, rough-textured brown crust made of crushed nuts or biscuits. The top layer is a creamy, smooth pale yellow cheese filling that appears dense and rich. The top surface is covered evenly with a reddish-brown powder, likely cinnamon or cocoa, giving it a slightly rough texture. One slice is cut out, revealing the thickness and texture of both layers clearly. The overall shape is round with clean sides and a slightly domed top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin purée
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups crushed graham crackers
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons melted butter

Instructions

Step 1: Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool completely.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and continue beating until the mixture is light and fluffy.
Step 3: Mix in the pumpkin purée. Add eggs one at a time, beating on low speed after each addition. Then stir in sour cream, vanilla extract, pumpkin pie spice, and salt, mixing until just combined.
Step 4: Pour the pumpkin filling over the cooled crust, tapping the pan gently to release any air bubbles.
Step 5: Bake for 55–65 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
Step 6: Turn off the oven and crack the door open. Let the cheesecake sit inside the oven for 1 hour to cool gradually.
Step 7: Remove the cheesecake and refrigerate for at least 4 hours or preferably overnight to fully set.
Step 8: Before serving, dust the top with a little ground cinnamon for extra flavor and garnish.

Tips & Variations

For a smoother crust, pulse graham crackers in a food processor until finely ground.
Use fresh pumpkin purée if available for a brighter flavor compared to canned.
Add a swirl of caramel sauce or chocolate for an indulgent twist.
If you prefer a spicier cheesecake, increase the pumpkin pie spice by half a teaspoon.
To prevent cracking, avoid overbaking and allow gradual cooling in the oven as described.

Storage

Store the pumpkin cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and serve chilled or at room temperature.

How to Serve

A round cheesecake with two layers sits on a white marbled surface; the bottom layer is a thin, crumbly brown crust with a rough texture, and the top layer is a thick, creamy pale yellow filling with a smooth, slightly firm texture, topped with a light golden brown, slightly speckled surface. A slice is cut out, showing the filling's soft but dense interior and a clean edge between layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie pan instead of a springform pan?

A springform pan is recommended because it makes removing the cheesecake easier without damaging the delicate edges. If you only have a regular pie pan, you can use it, but be cautious when serving as the cheesecake may be harder to remove cleanly.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, bake the cheesecake gently at a low temperature and avoid overbaking. Letting the cheesecake cool gradually inside the oven with the door cracked open helps prevent sudden temperature changes that cause cracking.