There’s something about the fall season that feels like home to me. The changing leaves, crisp air, and cozy nights by the fire bring back cherished memories of family gatherings during autumn. One recipe that always made an appearance at our family table was my grandmother’s famous pumpkin cheesecake. This dish is more than just dessert; it’s a piece of my family’s heart, carefully passed down through generations and now a staple in my own kitchen. I remember the first time I tried to make it on my own. It was one of those chilly fall evenings where the house smelled of warm spices, and the sound of laughter echoed from my siblings and cousins huddled around the fireplace. Grandma was standing by my side, guiding me through every step, from the buttery graham cracker crust to the velvety smooth pumpkin filling.
We would always gather in the kitchen, a little impatient as the cheesecake slowly baked in the oven, its fragrant aroma teasing us with promises of the indulgent treat that was to come. Grandma would tell stories of how she perfected the recipe over the years. A dash more of pumpkin pie spice here, a little less sugar there, until it became the creamy, tangy, and rich pumpkin cheesecake that we all loved. For me, this cheesecake doesn’t just represent fall—it represents the love and care passed through the generations. And now, each time I bake it for my own family, I feel a deep connection to those past moments, knowing that I’m continuing the tradition in my own way.
This Pumpkin Cheesecake recipe, with its buttery graham cracker crust and luscious pumpkin-flavored filling, is the perfect way to bring a bit of fall comfort into your home. Whether you’re serving it at a family gathering or treating yourself on a cool evening, each bite will remind you of everything that’s wonderful about this time of year. The combination of smooth cream cheese, warm spices, and a crunchy crust will have you coming back for seconds—just like it always does for my family.
How to Make Pumpkin Cheesecake
Click here to get printable version
Ingredients
- 1 cup graham cracker crumbs
- 2½ tablespoons melted butter
- 1½ tablespoons granulated sugar
- ⅛ teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- 2 packages (8 oz each) softened cream cheese
- 2 large eggs
- 1 egg yolk
- 1 cup canned pumpkin
- ⅔ cup granulated sugar
- 1½ tablespoons all-purpose flour
- ½ tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- whipped cream (for serving)
- caramel sauce (for serving)
Directions
- Preheat your oven to 350°F. Line the bottom of a springform pan with parchment paper and wrap the exterior tightly with aluminum foil to prevent leaks.
- Prepare the crust: In a bowl, mix together graham cracker crumbs, melted butter, sugar, pumpkin pie spice, and salt until combined and crumbly. Press this mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set it aside to cool.
- Prepare the cheesecake filling: Reduce oven heat to 325°F. In a large mixing bowl, beat together the cream cheese, eggs, egg yolk, pumpkin, sugar, flour, pumpkin pie spice, vanilla, and salt until smooth. Scrape the sides of the bowl to ensure everything is well blended, then mix for an additional minute to remove excess air bubbles.
- Create a water bath: Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to pop any air bubbles. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 75 minutes. After baking, turn off the oven, prop open the door slightly, and let the cheesecake cool inside the oven for 1 hour.
- Chill: Once the cheesecake has cooled, remove it from the water bath and discard the foil. Allow it to come to room temperature before refrigerating for at least 4 hours or overnight.
- Serve: Carefully release the cheesecake from the springform pan. For clean slices, use a hot knife, wiping it clean between cuts. Serve each slice topped with whipped cream, caramel sauce, and a sprinkle of pumpkin pie spice. Enjoy!
Storing Suggestion
Store the cheesecake covered in the refrigerator for up to 4 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil, then storing them in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Cooking Tips
Make sure your cream cheese is fully softened before mixing to ensure a smooth filling. For a richer flavor, you can add a tablespoon of maple syrup to the filling. To prevent cracks, avoid over-mixing the batter and use the water bath method as instructed.
Serving Suggestions
This cheesecake pairs perfectly with whipped cream and caramel sauce. For a festive touch, garnish with candied pecans or a dusting of cinnamon. Serve with hot coffee or a pumpkin spice latte for a seasonal treat.
Ingredient Substitutions
If you don’t have graham cracker crumbs, you can substitute with crushed digestive biscuits or gingersnap cookies. Greek yogurt can be used in place of sour cream to add extra creaminess.
Seasonal Variations
For a summer twist, swap the canned pumpkin for mashed sweet potato. In the spring, you can add a swirl of berry compote into the cheesecake filling before baking to add a fruity note.
Allergen Information
This recipe contains dairy (cream cheese) and eggs. If you need to make it dairy-free, consider using a vegan cream cheese alternative. Unfortunately, eggs are essential for the texture of this cheesecake, so it cannot easily be made egg-free.
FAQ:
How long does this pumpkin cheesecake need to chill before serving?
It’s best to chill the cheesecake for at least 4 hours, but overnight is ideal to allow the flavors to develop and the texture to set fully.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. Just be sure to store it in the refrigerator until you are ready to serve it.
What is the purpose of the water bath?
The water bath helps create a gentle and even cooking environment, preventing the cheesecake from cracking during baking.
Can I freeze leftover pumpkin cheesecake?
Absolutely! Wrap individual slices in plastic wrap, followed by aluminum foil, and store them in the freezer for up to 3 months. Thaw in the refrigerator before serving.
What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts.
Why is my cheesecake cracking?
Cracks in cheesecake can occur if the batter is over-mixed or if the cheesecake cools too quickly. To prevent this, mix gently and let it cool gradually in the oven with the door slightly open.
Pumpkin Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 2½ tablespoons melted butter
- 1½ tablespoons granulated sugar
- ⅛ teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- 2 packages 8 oz each softened cream cheese
- 2 large eggs
- 1 egg yolk
- 1 cup canned pumpkin
- ⅔ cup granulated sugar
- 1½ tablespoons all-purpose flour
- ½ tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- whipped cream
- caramel sauce
Instructions
- Preheat the oven to 350°F. Prepare a springform pan by lining its bottom with parchment paper and wrapping it securely with heavy-duty aluminum foil.
- Combine graham cracker crumbs with melted butter, sugar, pumpkin pie spice, and salt until the mixture resembles wet sand. Press this mixture evenly into the bottom and sides of the pan. Bake for 8 to 10 minutes, then set aside to cool.
- Lower the oven temperature to 325°F. Using a stand mixer or handheld mixer, blend the cream cheese, eggs, egg yolk, pumpkin, sugar, flour, pumpkin pie spice, vanilla, and salt on medium-high speed until smooth. Scrape the bowl and mix on low speed for 1 to 2 minutes to remove air bubbles.
- Pour the cheesecake batter into the prepared pan. Tap the pan gently on the counter to eliminate air bubbles. Place the springform pan into a larger roasting pan and add hot water to halfway up the sides.
- Bake in the preheated oven at 325°F for 75 minutes. After baking, turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool gradually for 1 hour, then remove from the oven.
- Take the cheesecake out of the water bath and remove the foil. Let it cool to room temperature, then cover loosely and refrigerate for at least 4 hours or overnight.
- Gently remove the cheesecake from the springform pan. Slice using a thin knife dipped in hot water and wiped dry between cuts. Garnish with whipped cream, caramel sauce, and a sprinkle of pumpkin pie spice. Enjoy!
