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Pumpkin Cheesecake Recipe

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cheesecake, Dessert
Cuisine: American
Servings: 10
Author: Melissa Griffiths

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

More Tips to Prevent Cracking:
  • 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.
Chill Overnight for Best Results: While tempting to dive in immediately, patience pays off. Overnight chilling allows flavors to develop fully and the texture to reach that perfect, sliceable consistency that makes each bite heavenly!
Serving Ideas: For special occasions, try drizzling with caramel sauce or serving alongside whipped cream for an extra indulgent treat.
Storage Tips: Wrap well and store in the refrigerator up to 5 days. Cheesecake can also be frozen for up to 3 months.

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 31g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 300mg | Potassium: 178mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4686IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

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