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This foolproof Pumpkin Cheesecake Recipe features a buttery graham cracker crust and cream cheese filling that’s incredibly creamy without being too dense. With just the right amount of pumpkin flavor, fall spice flavors, and a gorgeous marbled effect, this cozy autumn-inspired dessert will become a fan favorite!
🍂 This cheesecake actually improves overnight in the refrigerator. The flavors blend together and the texture becomes even more luxurious. Perfect for holiday entertaining when you need dessert made ahead of time!
My 2 Best Tips For Making This Pumpkin Cheesecake Recipe
Bring Ingredients to Room Temperature: This is crucial for smooth, lump-free batter. Set cream cheese out 2-3 hours before baking, or cut into cubes and microwave for 10-15 seconds to speed the process.
Don’t Over-mix the Batter: Once you add the eggs, mix just until combined. Overbeating incorporates too much air, which can cause cracks and an uneven texture. Use medium speed on your electric mixer.
🩷 Melissa
No hunting for exotic ingredients here. Graham crackers, cream cheese, pumpkin puree, and basic spices create something extraordinary.
Unlike temperamental cheesecakes that crack or sink, this recipe uses a moderate oven temperature and gentle mixing technique that virtually guarantees success.
Even first-time bakers consistently get beautiful results!
Pumpkin Cheesecake Recipe
Ingredients
- 1 ½ cups graham crackers crumbs, 1 package
- ½ cup chopped pecans
- ⅓ cup melted butter
- 16 ounces cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup pumpkin puree
- ¾ teaspoon cinnamon
- ¼ ground nutmeg
Instructions
- Combine crumbs, pecans, and butter in a food processor. Pulse to combine
- Press into bottom and 1 inch up the sides of 9-inch springform pan
- Bake at 350° for 10 minutes. Remove from oven and let cool.
- Combine cream cheese, ½ cup sugar, and vanilla and mix at medium speed with an electric mixer until well blended and smooth.
- Add eggs one at a time, mixing well after each addition.
- Reserve 1 cup of batter.
- Add the remaining sugar, pumpkin, cinnamon and nutmeg to the remaining batter; mix well.
- Layer pumpkin mixture and reserved batter alternately in the cooled graham cracker shell.
- Run a knife through the batter to create a marbled effect.
- Bake at 350° for about 50 minutes. The center should still have a slight jiggle when you gently shake the springform pan, but the edges should be set. It will continue cooking from residual heat as it cools.
- Cool completely before removing from pan. Chill overnight in the refrigerator to fully blend the flavors and to create the perfect slicing consistency.
Notes
- Use a water bath – Place your springform pan inside a larger roasting pan and pour hot water halfway up the sides. This gentle, humid heat prevents cracking and ensures even baking throughout.
- Cool gradually – After baking, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour, then move to room temperature before refrigerating. Sudden temperature changes can cause cracks.
Nutrition
How To Make Pumpkin Pie Cheesecake
Step 1: Combine graham cracker crumbs, pecans, and butter in a food processor, pulsing to combine. Press into bottom and 1 inch up the sides of 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven and let cool.
Step 2: Combine cream cheese, ½ cup sugar, and vanilla and mix at medium speed with an electric mixer until well blended and smooth. Add eggs one at a time, mixing well after each addition. Reserve 1 cup of batter.
Step 3: Add the remaining sugar, pumpkin, cinnamon and nutmeg to the remaining batter; mix well. Layer pumpkin mixture and reserved batter alternately in the cooled graham cracker shell. Run a knife through the batter to create a marbled effect.
Step 4: Bake at 350° for about 50 minutes, until the center is still slightly moving but the edges are set and browned. Cool completely before removing from pan and chill overnight in the refrigerator.
Recipe FAQs
Yes, switch it up! Gingersnap cookies make an incredible spiced crust, while vanilla wafers create a more subtle base. Crush about 1½ cups of cookies with the pecans and butter using the same method.
The center should still have a slight jiggle when you gently shake the springform pan, but the edges should be set. It will continue cooking from residual heat as it cools.
Yes! Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The texture remains beautifully creamy.
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