Homemade Pumpkin Cheesecake Delight: A Creamy Fall Favorite

Nothing says autumn like the rich, creamy texture of pumpkin cheesecake with its perfect blend of warm spices. This homemade pumpkin cheesecake is surprisingly easy to make and delivers bakery-quality results right from your own kitchen. The secret is in the smooth pumpkin filling that sits on a buttery graham cracker crust, creating the ultimate dessert that will have everyone asking for seconds. Whether you’re hosting Thanksgiving dinner or just craving something special, this recipe is foolproof and completely worth the effort.

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling & Chilling Time: 5 hours (1 hour cooling, 4 hours chilling)
Total Time: About 6.5 hours

Ingredients You’ll Need

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted
• 1/4 teaspoon cinnamon

For the Filling:

• 24 oz (3 packages) cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3 large eggs, room temperature
• 1 can (15 oz) pumpkin puree
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt

Optional Toppings:

• Whipped cream
• Caramel sauce
• Toasted pecans
• Cinnamon sugar dusting

Step-by-Step Instructions

Prepare your pan:

• Preheat oven to 325°F.
• Grease a 9-inch springform pan with butter.
• Wrap the outside bottom and sides with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
• Place the wrapped pan inside a larger roasting pan for later.

Make the crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
• Pour in melted butter and mix until crumbs are evenly moistened.
• Press mixture firmly into the bottom of your prepared springform pan.
• Use the bottom of a measuring cup to pack it down evenly.
• Bake for 10 minutes, then remove and set aside.

Prepare the filling:

• In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
• Gradually add granulated sugar and brown sugar, beating until well combined.
• Add eggs one at a time, beating well after each addition.
• Mix in pumpkin puree, heavy cream, flour, and vanilla extract.

Add the spices:

• Sprinkle in cinnamon, nutmeg, ginger, cloves, and salt.
• Beat on medium speed until mixture is completely smooth with no lumps.
• Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Assemble and bake:

• Pour the pumpkin filling over the baked crust, spreading it evenly.
• Gently tap the pan on the counter to release any air bubbles.
• Place the roasting pan with the cheesecake on the oven rack.
• Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake the cheesecake:

• Bake for 55–65 minutes until the center is almost set but still slightly jiggly.
• The edges should be firm and lightly golden.
• Turn off the oven and crack the door open slightly.
• Let the cheesecake cool in the oven for 1 hour.

Cool completely:

• Remove from water bath and place on a wire rack.
• Run a knife around the edges to loosen the cheesecake from the pan.
• Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Serve with style:

• Remove the springform pan sides carefully.
• Slice with a sharp knife, cleaning the blade between cuts.
• Top with whipped cream, caramel drizzle, or toasted pecans as desired.

@recipesaroma

Cheesecake Recipe Modifications

Lighter version: Use reduced-fat cream cheese and substitute Greek yogurt for some of the heavy cream.

Extra spicy: Add a pinch of cardamom or increase the ginger and cloves for more warmth.

Chocolate twist: Swirl in melted chocolate or add mini chocolate chips to the filling.

Maple flavor: Replace some sugar with pure maple syrup and add maple extract.

Different crust: Try gingersnap cookies, vanilla wafers, or even a pecan crust instead of graham crackers.

Individual portions: Make mini cheesecakes in a muffin tin, reducing baking time to 18–22 minutes.

How to Store Your Cheesecake

Cooling: Always let cheesecake cool completely before covering to prevent condensation.

Refrigeration:

• Cover tightly with plastic wrap or store in an airtight container.
• Keep refrigerated for up to 5 days.

Freezing:

• Wrap individual slices in plastic wrap, then aluminum foil.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Serving:

• Let cheesecake sit at room temperature for 15–20 minutes before slicing for easier cutting.

Mistakes to Avoid

Using cold ingredients: Room temperature cream cheese and eggs blend much more smoothly and prevent lumps.

Overmixing: Beat just until smooth to avoid incorporating too much air, which can cause cracks.

Skipping the water bath: This creates gentle, even heat that prevents the cheesecake from cracking or overcooking.

Opening the oven door: Sudden temperature changes can cause the cheesecake to crack or sink.

Not cooling gradually: Rapid temperature changes are the main cause of cracked cheesecakes.

Rushing the chilling time: Proper chilling is essential for the right texture and clean slicing.

Extra Tips

• Cheesecake actually tastes better after sitting overnight as the flavors develop and meld together.
• Use a sharp, thin knife dipped in warm water for the cleanest slices.
• If small cracks appear, cover them with whipped cream or caramel sauce.
• Save time by making the crust a day ahead and storing it covered at room temperature.
• For perfectly smooth filling, strain the pumpkin puree through a fine-mesh sieve before adding.
• Leftover cheesecake makes an excellent breakfast treat with coffee or can be crumbled over ice cream for an indulgent dessert.

FAQs

Can I make pumpkin cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare and bake it the day before, then refrigerate overnight for the best flavor and texture.

Can I skip the water bath?

You technically can, but it’s not recommended. The water bath creates gentle heat that keeps the cheesecake creamy and prevents cracks.

Can I use canned pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugar and spices, which will throw off the flavor and consistency. Stick to pure pumpkin puree.

How do I know when the cheesecake is done?

The edges should be firm and the center should jiggle slightly when gently shaken. It will firm up as it cools.

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

You can, but it’s much harder to remove the cheesecake cleanly. If using a regular pan, line it with parchment paper and plan to serve it directly from the pan.

Can I freeze cheesecake with toppings?

It’s better to freeze it without toppings. Add whipped cream, caramel, or nuts after thawing for the freshest look and taste.

Why did my cheesecake crack?

Cracks are usually caused by overmixing, overbaking, or skipping the water bath. Cover with whipped cream or sauce if needed.