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Pumpkin Cheesecake

This creamy pumpkin cheesecake blends velvety cream cheese with warm fall spices for a dessert that feels like autumn on a plate. Perfect for Thanksgiving or any cozy gathering, it’s make-ahead friendly and guaranteed to impress.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup pumpkin purée
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves

Equipment

  • Springform pan for baking cheesecake
  • mixing bowls for crust and filling
  • hand or stand mixer to beat cream cheese

Method
 

  1. Mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of a springform pan.
  2. Beat cream cheese until smooth. Add pumpkin, sugar, eggs, cream, and spices. Mix until combined.
  3. Pour filling into crust. Place pan in water bath and bake at 325°F for 60 minutes.
  4. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill at least 6 hours before serving.

Notes

For best results, chill at least 6 hours before serving. Cracks can be hidden with whipped cream or caramel drizzle. Freezes beautifully for up to 2 months.