pumpkin cheesecake recipe

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.

Best-Ever Pumpkin Cheesecake

graham crackers, crushed

c. gingersnaps, crushed

unsalted butter, melted

sugar

kosher salt

(8-oz.) bars cream cheese,

c. packed light brown sugar

c. pumpkin puree

sour cream,

pure vanilla extract

eggs,

tbsp. all-purpose flour

pumpkin spice,

caramel,

cream,

Chopped, toasted pecans,

This is the best pumpkin cheesecake I have  ever had . I was a nervous wreck making it , but I followed the steps ( except I added a whole can of pumpkin ) it turned out delicious. 5 stars

This is the first cheesecake I've ever made.  The recipe is easy and the end result is as delicious as it is beautiful!  I've made it several times now and I'm making it yet again for Yom Kippur.

First of all the correct temperature is 325 for those asking. If you don't have the pumpkin pie spice you can mix together 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp of ground cloves. This will make enough for both the batter and the top. 
Just made it this way and it came out wonderful.

First of all 325 is the correct temperature.  If you don't have pumpkin pie spice. Mix 1 tsp. Of cinnamon, 1/2 tsp. Ginger, 1/4 tsp.of ground cloves. This will make enough for the recipe and for the sprinkle on top.

WOW!  Made this today for Thanksgiving Dinner.  Very easy to make.  I followed the recipe exactly and was rewarded with an exceptional dessert.  (I really enjoyed fresh cranberry relish on it.  Yummy!)

This was a hit. I omitted the gingersnaps for more Graham crackers. I'll make it again next year

Last time I used a pre-made crust. I want to do it from scratch. What size of pan such I buy? For what size if the mix for?

https://streaming.hearstdigitalstudios.com/7d05fd72-41d4-4463-b070-d8a503f43a27/video_rover_16x9_1080p_hd_1537560262_19480.mp4

This creamy cheesecake will be your new pumpkin obsession.

Pumpkin Spice Cheesecake Is The Best Fall Dessert Ever

A light and creamy pumpkin cheesecake with all your favorite fall spices and a crunchy graham cracker crust. Getting the perfect no crack bake is easier than you think!

Pumpkin Cheesecake

Graham Crackers (200 grams)

unsalted butter (56 grams, melted)

sugar (24 grams)

cinnamon (1 grams)

cream cheese (1.13kg, room temperature, 4 packages)

tsp salt

sugar (200 grams)

brown sugar (150 grams)

tsp vanilla extract (10 milliliters)

eggs (large, room temperature)

tbsp all-purpose flour

pumpkin purée (225 grams)

sour cream

tsp ground cinnamon (2 grams)

tsp nutmeg (freshly grated if possible)

ginger

tsp allspice (optional)

tsp cardamom (optional)

Preheat oven to 350F.

Add Graham crackers to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and press into a flat layer using a measuring cup or glass. bake for about 10-15 minutes, or until fragrant and a darker golden color. Remove from oven, set aside and reduce oven temperature to 300F.

Once cooled, wrap the bottom and sides of the springform pan in two layers of foil. The best foil to use is the extra wide type so water can&#x27;t seep into your cake while baking.

For the Crust:

Add Room Temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add both sugars and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix a few seconds more until smooth.

Once your eggs are incorporated sprinkle in the four, add the pumpkin puree, sour cream, spices, and vanilla. Mix until incorporated and scrape the bowl down one last time. I sometimes will take a whisk to the batter just to make sure there are no unmixed bits hiding in the bowl.

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rice much at all during this low and slow bake so you can fill it up past 2/3rds. If you&#x27;re using an 8&quot; pan then you will have some extra batter for individual/mini cheesecakes.

Place springform pan into a large roasting pan. Fill with very hot or boiling water a little over an inch deep and transfer to oven.

Bake for about 60 minutes or until cake is set but center is wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

Run a knife around edge of cake before releasing from pan.  You can garnish the cake with dollops of whipped cream or enjoy plain.

For the Filling

This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day! 

RECIPE: https://preppykitchen.com/pumpkin-swirl-cheesecake/

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The BEST Pumpkin Cheesecake

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Easy Pumpkin Pie Cheesecake Recipe

(8 oz) packages cream cheese, room temperature

vanilla extract

eggs

pumpkin puree

pumpkin spice

graham cracker crust (store bought or homemade)

Preheat oven to 325°F.

In a large bowl, combine cream cheese, granulated...

In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.

Remove 1 1/3 cups of the cheesecake batter...

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.

Add the pumpkin puree and pumpkin spice to...

Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Bake in preheated oven for 35 to 40...

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.

Serve with whipped cream, if desired!

https://mediavine-res.cloudinary.com/video/upload/hebgizlcjh7qz7mxnrpk.mp4

Pumpkin Pie Cheesecake

A light and creamy cheesecake in a crunchy graham cracker pecan crust that&#x27;s beyond delicious. Getting the perfect no crack bake is easier than you think!

Cheesecake Recipe

Graham Crackers (more if you'd like a thicker crust)

pecans (70 grams, toasted)

cream cheese (1.13kg, room temperature, 4.5 packages)

sugar (350 grams)

tbsp All purpose flour

Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.  Press into a flat layer using a tall glass and really try to compact the side to it keeps it&#x27;s shape after cutting. Bake for about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside.

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top. If you&#x27;re using an 8&quot; pan then you will have some extra batter for individual/mini cheesecakes, which you can bake in cupcake papers.

Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it&#x27;s easier to remover from the oven.

Bake at 350F for 20 minutes then reduce temperature to 300F and bake another 40 minutes or until cake&#x27;s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

You can garnish the cake with dollops of whipped cream, berries, or enjoy plain.

For the Filling:

My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!

Full Recipe: https://preppykitchen.com/cheesecake-recipe/

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Light and Creamy Cheesecake Recipe

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!

Swirled Pumpkin Cheesecake Bars Recipe

graham cracker crumbs

butter

pumpkin

heavy cream

pumpkin pie spice

oz cream cheese, softened

Preheat oven to 350°F. Line a 9x13 baking...

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.

Graham Cracker Crust: In a medium sized bowl,...

Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.

Pumpkin Layer: In a medium bowl, whisk together...

Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.

Cheesecake Swirl: In a medium bowl, beat all...

Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.  

Spoon tablespoonfuls of cheesecake filling on top of...

Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.

Bake for 37 to 42 minutes or until...

Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.

Slice into squares and serve.

Pumpkin, spice, and everything nice is combined into this Pumpkin Cheesecake.  The smooth, rich, and creamy filling loaded onto a gingersnap crust will have you coming back for more.  This easy pumpkin cheesecake recipe will be a hit every time.

box gingersnap cookies

packages cream cheese, softened

brown sugar

all-purpose flour

cinnamon

nutmeg

cloves

container Cool Whip

Preheat oven to 325 degrees F. Place a...

Preheat oven to 325 degrees F. Place a large sheet pan on the very bottom rack in the oven and fill at least halfway full with hot water.

Line the bottom of a 12 cup 9-inch...

Line the bottom of a 12 cup 9-inch springform pan (with 3 inch sides) with parchment paper.

Crush 35-40 cookies to make 2 cups of...

Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan.

Beat the cream cheese and sugars until creamy....

Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.

Whisk the eggs in a separate bowl. Add...

Whisk the eggs in a separate bowl. Add them to the batter until just combined.  (Do NOT over beat the batter. If you do, the cheesecake will puff up as it bakes, then crack as it deflates and cools.)

Pour the cheesecake batter onto the prepared crust....

Pour the cheesecake batter onto the prepared crust. The pan will be very full. Place the pan on the oven rack directly OVER the pan of water. Bake for 90 minutes.

Turn the oven off and open the door...

Turn the oven off and open the door slightly to bring the temperature down slowly. After 5-7 minutes remove the cheesecake from the oven and place on a wire rack. Run a knife around the outside of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.

Let the cheesecake cool for an hour on...

Let the cheesecake cool for an hour on the counter, then place in the refrigerator for at least 6 hours or until chilled through.

Remove the springform pan from the cheesecake, pull...

Remove the springform pan from the cheesecake, pull off the parchment paper on the bottom, and place it on a plate or cake stand.

Use a piping bag and icing tip 1M...

Use a piping bag and icing tip 1M to decorate the top edge of the cheesecake with Cool Whip. Add extra gingersnap cookies between the swirls. Dust with pumpkin pie spice.

This Cheesecake is the perfect dessert that combines the best elements of three classics: pecan pie, pumpkin pie, and cheesecake. It features a rich, buttery pecan crust, a creamy pumpkin-infused cheesecake filling, and a touch of holiday spice. Ideal for Thanksgiving or any special occasion, this cake will impress your guests with its flavor and texture. 

Pumpkin Pecan Cheesecake Recipe

Graham Cracker Crumbs

Pecans, chopped Pecans

Brown Sugar

Unsalted Butter, melted

Cream Cheese, softened

Canned Pumpkin

Sour Cream

Dark Brown Sugar

Sweetened Condensed Milk

Eggs

Pumpkin Pie Spice

Salt

Amaretto (optional)

Heavy Whipping Cream, whipped

Candied Pecans (optional)

Prepare a 9 inch springform pan by lining the bottom and sides with parchment paper, using nonstick spray to secure the paper. 

For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter. Mix until the texture resembles wet sand. Press firmly into the prepared pan using a flat tool, then freeze for 1 hour.

Prepare the Crust:

Beat the softened cream cheese until smooth. Gradually mix in the pumpkin, sour cream, brown sugars, condensed milk, melted butter, and spices. Add eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto if desired.

Pour the filling into the cold mold with the prepared crust. 

Place the pan in a roasting tray and create a water bath by adding hot water halfway up the sides of the pan.

Bake for 1 hour and 45 minutes. Remove from the oven and allow to cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.

Carefully remove the cheesecake from the mold and transfer it to a serving plate. Decorate with whipped cream and candied pecans.

Slice with a hot, clean knife for neat servings.

Prepare the Filling:

I made this recipe for my family this Christmas, and it was a big hit! Thank you Chef for another great video and bringing joy to many in the holiday season!

Chef, my 13 year old son is a great fan of yours. He absolutely wowed us with this amazing recipe for our Thanksgiving feast. He even made the graham crackers from scratch. He also toasted the pecans before adding them to the crust. Truly the best cheesecake crust ever. The whole cake is delicious. Definitely one we will look forward to making every year. 

My children all enjoy watching you and as a family we enjoy your recipes on a regular basis.

We also all enjoy butter for emotional support!

This recipe is phenomenal! The BEST cheesecake I have ever made, the crust, the filling, absolutely delectable and following the directions carefully, it turned out perfect, no cracking, just a perfect carmalized 'crust' on the top.  Thank you Jean Pierre!

Ok,  we were watching the new video of the cheesecake. My husband said,  "I'm going to the store what do you need for this?"  I needed pumpkin and off he went to the store. This is the 3rd type of cheesecake I have made of yours and each was a success!!!  This one is beautiful and I can not wait to cut into it tomorrow!  Do I really have to wait! 🤣🤣🤣 my honey missed that part and was so sad I told him not until tomorrow. Having tasted the batter I assured him it would be worth the wait. Thank you for all you do! ❤️

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Top 7 pumpkin cheesecake recipe recipes from across the web

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Top Tags

Best-Ever Pumpkin Cheesecake

Pumpkin Cheesecake

Easy Pumpkin Pie Cheesecake Recipe

Cheesecake Recipe

Swirled Pumpkin Cheesecake Bars Rec...

Pumpkin Cheesecake

Pumpkin Pecan Cheesecake Recipe

The most viewed pumpkin cheesecake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine