Pumpkin Pie Cheesecake Recipe
A pumpkin pie cheesecake makes the perfect fall dessert from scratch. A buttery graham cracker crust holds a rich pumpkin cheesecake filling. This cheesecake packs all of that delicious fall flavor, and it’s so simple to make.
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.