Pumpkin Cheesecake Recipe

Pumpkin cheesecake is a warm, rich and creamy dessert. It blends sweet pumpkin flavor with smooth cheesecake texture. This treat feels perfect for cozy days, family dinners or any holiday table.

In this Pumpkin Cheesecake Recipe, you will learn how simple it is to make this dessert at home. You only need easy ingredients and basic kitchen tools. The steps are simple and beginner friendly. If you love pumpkin or cheesecake, this recipe will make you very happy.

The flavor is soft, sweet and comforting. You will also learn how to make Pumpkin Cheesecake, helpful tips, serving ideas and storage advice. After trying it once, you will make this Pumpkin Cheesecake Recipe many more times.

My Experience With This Pumpkin Cheesecake

I made this cheesecake during fall season. The smell of pumpkin spice filled my home. It baked beautifully with a smooth top and creamy center.

My family tasted it and loved every bite. They said it felt warm and very soft. I felt proud because it was so easy to bake. This recipe never fails and always brings smiles.

Recipe Card info

• Recipe Name: Pumpkin Cheesecake
• Servings: 8
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 75 mins
• Course: Dessert
• Cuisine: American
• Calories: 360 kcal per serving

Equipment List

• Mixing bowls
• Hand mixer or whisk
• Springform pan
• Spatula
• Measuring cups
• Measuring spoons
• Oven
• Cooling rack

Ingredients You Need for Pumpkin Cheesecake

For the Crust:

• Graham cracker crumbs — 1 ½ cups
• Melted butter — 6 tablespoons
• Sugar — 2 tablespoons (optional but adds sweetness)

For the Cheesecake Filling:

• Cream cheese (softened) — 24 oz (3 packages, 8 oz each)
• Sugar — 1 cup
• Pumpkin puree — 1 cup
• Eggs — 3 large
• Vanilla extract — 1 teaspoon
• Cinnamon — 1 teaspoon
• Nutmeg — ½ teaspoon
• Ginger — ½ teaspoon
• Salt — ¼ teaspoon (optional)

Instructions

1. Prepare the Crust

Mix graham cracker crumbs with melted butter. Press the crust firmly into your springform pan bottom.

2. Beat the Cream Cheese

Place cream cheese in a bowl. Beat it until very smooth and creamy with no lumps.

3. Add Sugar and Pumpkin

Add sugar and pumpkin puree to the bowl. Mix until everything becomes soft, smooth and fully combined.

4. Mix in Eggs and Spices

Add eggs, cinnamon, nutmeg, ginger and vanilla. Stir gently until the batter looks rich and even.

5. Pour Batter Over Crust

Carefully pour the cheesecake batter on the crust. Spread the top lightly with a spatula.

6. Bake Until Set

Preheat your oven to 350°F (175°C). Bake the cheesecake until the center is slightly jiggly but edges are firm.

7. Cool Before Serving

Let the cheesecake cool on a rack. Chill in the fridge for hours until firm and perfect.

Recipe Tips

• Use room temperature cream cheese for a smooth mix.
• Do not overmix the batter to avoid cracks.
• Wrap the pan bottom with foil if you use a water bath.
• Chill the cheesecake overnight for best texture.
• Add whipped cream on top for a soft and sweet finish.

Nutrition Information

Item	Amount
Calories	360 kcal
Carbs	32g
Protein	6g
Fat	22g
Sugar	27g

Serving Suggestions

Serve the cheesecake cold with a soft whipped cream swirl. You can add caramel drizzle for extra sweetness. Fresh berries also pair nicely with the rich pumpkin flavor.

A sprinkle of cinnamon on top adds a warm touch. You can even add chopped nuts for crunch. This dessert works well for holidays, family nights or simple sweet cravings.

Best Sides To Serve With

• Hot coffee
• Chai latte
• Vanilla ice cream
• Warm apple cider
• Ginger cookies

These sides add warm flavors that match the cheesecake beautifully.

Storage and Reheating Tips

Store leftovers in the fridge for up to four days. Keep the cheesecake covered so it stays fresh and moist.

Do not freeze the cheesecake if you want the best texture. If you prefer it slightly warm, heat a slice for a few seconds in the microwave. Always chill again if serving later.

FAQs about Pumpkin Cheesecake

1. Why did my Pumpkin Cheesecake crack on top?
Cracks happen when the batter is mixed too much or baked too long. Mixing gently and using a water bath can keep the cheesecake smooth and soft.

2. Can I make Pumpkin Cheesecake without a springform pan?
Yes, you can use a deep baking dish. The shape will change but the taste stays the same. Just watch the baking time carefully.

3. Can I use fresh pumpkin instead of canned puree?
Yes, but make sure the fresh pumpkin is fully cooked and blended smooth. Extra moisture can change the texture of the cheesecake.

4. How long should I chill Pumpkin Cheesecake?
Chill for at least six hours. This helps the cheesecake become firm, creamy, and easy to slice without breaking apart.

5. Can I freeze Pumpkin Cheesecake for later?
You can freeze it, but the creamy texture may change. It is better to chill and eat within a few days for the best taste.

Conclusion

This Pumpkin Cheesecake Recipe is simple, creamy and full of warm fall flavor. You now know how to make Pumpkin Cheesecake with easy steps and simple tools.

The ingredients are easy to find and the process is very beginner friendly. With the right tips, your cheesecake will always be smooth, rich and delicious. Try this recipe and enjoy a cozy dessert that everyone will love.