Valentina Ablaev
A pumpkin pie cheesecake is the fall dessert you’ve been dreaming of. It features a buttery graham cracker crust topped with a luxurious, creamy cheesecake. This pumpkin pie cheesecake will steal the show at your Thanksgiving dinner.
Pumpkin desserts make the perfect fall sweet treat! We love everything from a classic pumpkin banana bread to a frosting-topped pumpkin cake. This year, though, we are bringing something new to the table: pumpkin pie cheesecake!
Why This Pumpkin Cheesecake Is a Must-Try
- The perfect holiday dessert. This pumpkin pie cheesecake is show-stopping, perfect for your holiday dinner.
- Fall desserts. It’s pumpkin season, and this pumpkin pie cheesecake is a must-try this fall.
- Simple and impressive. Pumpkin cheesecake looks luxurious and complex, but it’s shockingly easy to make.
Pumpkin Pie Cheesecake Ingredients
- Graham cracker crust – A Graham cracker crust made with Graham cracker crumbs, brown sugar, and melted butter.
- Cream cheese – Room-temperature cream cheese is the base for a classic cheesecake filling.
- Cornstarch – Cornstarch helps stabilize the filling and sets the cheesecake.
- Sugar – A mix of white and brown sugar makes the filling perfectly sweet and deeply flavorful.
- Sour cream – Sour cream balances the rich and sweet filling and makes it absolutely perfect.
- Pumpkin purée – Unsweetened pumpkin purée is the key to this cheesecake. You cannot substitute for pumpkin pie filling.
- Pumpkin spice – We pack this dessert with pumpkin pie spice, with all those warm spices.
- Eggs – Room-temperature eggs make the cheesecake so bouncy and delicious.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop Valentina’s favorite kitchen essentials, gadgets, and must-haves!
- A 9-inch springform pan is the perfect size for this pumpkin cheesecake.
- An electric hand mixer is perfect for the cheesecake layer.
- You’ll need a large, deep baking pan to create the water bath.
Expert Tips for a Foolproof Cheesecake
- Use room temperature ingredients. When making cheesecake, make sure your cream cheese, sour cream, and eggs are at room temperature. This helps the ingredients incorporate well and keeps the batter smooth.
- Don’t overmix the batter. When making the cheesecake filling, beat until just smooth so the cheesecake stays light and fluffy.
- Don’t skip the water bath. The water bath is an essential step for making cheesecake. It helps make the cheesecake smooth and prevents cracks.
- Allow the cheesecake to cool completely. Cool the cheesecake in the oven, then refrigerate it; this is a vital step in making this cheesecake perfect.
Making Pumpkin Pie Cheesecake from Scratch
The perfect cheesecake recipe from scratch:
- Make the crust. Crush the graham crackers into fine crumbs using a rolling pin. Mix the crumbs with the brown sugar and melted butter. Press the mixture into the bottom of the pan and about ½ inch up the sides.
2. Make the cheesecake filling. Beat the cream cheese, cornstarch, and sugars until smooth. Add the sour cream, vanilla, pumpkin puree, and pumpkin pie spice, and mix well. Add the eggs one at a time, mixing until just combined.
3. Pour the filling over the crust. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Place the pan in a large, deep baking dish and add about 1 inch of hot water.
4. Bake. Bake for 55–60 minutes, until the edges are set, but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
How to Tell When Cheesecake Is Done
Baking cheesecake can be tricky, and it can be hard to tell when it’s done. After 55 minutes, gently jiggle the pan to see if the batter is set around the edges. You want it to jiggle slightly but not be runny. If the batter still looks runny, close and bake for an additional 5 minutes.
Pro tip: don’t wait until the entire cheesecake is set, or you’ll overbake it. The edges should be set while the center is still wobbly.
Pumpkin Cheesecake Storage and Freezing
Though I doubt you’ll have leftovers (it’s that good!), if you do, here’s how to keep your pumpkin pie cheesecake fresh and delicious.
- Storage. Store leftover pumpkin pie cheesecake in an airtight container in the refrigerator for up to 3 days.
- Freeze. The best way to store cheesecake long-term is in the freezer. Freeze the cheesecake slices for up to 3 months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Favorite Fall Pumpkin Recipes
If you enjoyed this pumpkin pie cheesecake recipe, be sure to try our other favorite pumpkin recipes; here are some of our favorites:
Pancakes- Sweet Breakfast
- Roulades & Cake Rolls
- Cupcakes & Muffins
- Cookies & Bars
- Sweet Bread & Loaves
If you tried this pumpkin pie cheesecake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Pumpkin Pie Cheesecake Recipe
Ingredients
Graham cracker crust –
- 2 cups graham cracker crumbs 12-14 crackers
- 1/4 cup brown sugar lightly packed
- 6 Tbsp unsalted butter melted
Pumpkin cheesecake –
- 24 oz cream cheese room temperature (3 packages)
- 1 Tbsp cornstarch
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup sour cream
- 1 can 15 oz pumpkin puree
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 large eggs room temperature
Instructions
- Preheat the oven to 325℉. Line the bottom of a 9-inch springform pan with parchment paper.
- Spray the pan sides with cooking spray and set aside.
Prepare graham cracker crust –
- Add the graham crackers to a ziploc bag and crush into fine crumbs with a rolling pin. Mix the graham cracker crumbs, brown sugar, and butter in a bowl, then press into the pan. Press down on the bottom and about ½-inch up the sides of the springform pan.
Cheesecake layer –
- In a large bowl, beat the cream cheese, cornstarch, and sugars. Add the sour cream, pumpkin puree, vanilla, pumpkin pie spice, and beat again. Add the eggs one at a time; beat until the mixture is smooth. Pour the cheesecake mixture over the crust.
Bake –
- Wrap the pan in aluminum foil to prevent water from leaking in. (Lay out a piece of foil, set the pan in the center, and wrap the foil up the sides.)
- Place the cheesecake pan into a large, deep pan. Fill the pan with 1 inch of hot water. This water bath will help keep your cheesecake crack-free.
- Carefully place the pan in the oven and bake for 55-65 minutes; the center should still jiggle slightly. Turn off the oven and open the door; allow it to cool for another hour in the oven. Carefully remove the cheesecake from the oven and remove it from the water. Let it cool completely, then refrigerate for at least 4 hours or overnight before serving.
- Serve and enjoy, friends!
Notes
- Use room-temperature ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps everything blend smoothly and creates a creamy cheesecake filling.
- Don’t overmix the batter: Beat the cheesecake filling just until smooth and combined. Overmixing can incorporate too much air and affect the cheesecake’s texture.
- Don’t skip the water bath: A water bath helps the cheesecake bake evenly, keeps the filling smooth, and reduces the chance of cracks.
- Let the cheesecake cool completely: Let the cheesecake cool in the oven before transferring it to the refrigerator to chill and set. This gradual cooling helps prevent cracks and gives the cheesecake the best texture.
- Storage: Store leftover pumpkin pie cheesecake in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the cheesecake for up to 3 months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
