Pumpkin Cheesecake Recipe (2024)

By Stacy Williams

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Say hello to your new fall favorite! 🍂 This Pumpkin Cheesecake Recipe is everything you’ve been dreaming about and more. Moist, creamy, and bursting with pumpkin spice flavor, this dessert will have everyone asking for seconds! 😋 Don’t wait, dive in and create this scrumptious masterpiece now!

JUMP TO RECIPE PRINT RECIPE

I originally come from a small town in South Central Ohio that is home each year to The Pumpkin Show. This yearly festival bring hundreds of thousands of people into town as it features pumpkin EVERYTHING that you could think of! Not only the typical pumpkin pies, but ice cream, donuts, waffles, chili and burgers too! It’s amazing and if you love pumpkin? You’re in Heaven. Even if you don’t love pumpkin, you’ll still probably get a kick out of 1200 lb pumpkins and the massive (and I do mean massive) Pumpkin Pie that Lindsay’s Bakery makes each year. That’s where this I originally fell in love with an amazing pumpkin cheesecake recipe. No matter where I am, I can always make a pumpkin cheesecake and feel like I’m back among the carnival rides and tasty foods back home.

Because I grew up in pumpkin Heaven, I’m so picky about pumpkin flavored anything. Trust me, when you’ve had good pumpkin flavored food; you really turn your nose up at anything that may taste sub-par. This pumpkin cheesecake recipe is perfect for even the biggest pumpkin snob. It is creamy and decadent and everything you’ve come to expect from a good pumpkin dessert.

How to Make Pumpkin Cheesecake

This is a true cheesecake recipe meaning that it isn’t whip up and refrigerate. While those have their place, your Thanksgiving dinner will be ended on a fantastic note if you make this. It does take a bit of time, but take my word for it. It is truly worth it and not nearly as yard as it may seem.

For the filling:

For the crust:

Sorry I don’t have photos of these steps. This post was originally written in 2015 and updated in 2018. I keep forgetting that it needs photos when I make my own pumpkin cheesecake. Follow along though; they’re not as hard as they may seem.

In small mixing bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. You’ll want it mixed well enough that you can pinch it together and it holds its form. I prefer to use awooden spoon for this because it makes mixing things together much easier.

Press into the bottom of a spring form pan and set aside. If you don’t already have a good spring form pan, I use THIS one and have never had an issue. For those that have never used one, the pan will have a latch on the side. When the latch is released, the sides come off leaving you with a perfectly formed cheesecake on the bottom piece of the pan.

To make the filling, use a hand mixer the softened cream cheese, sugar, sour cream and eggs in alarge mixing bowl and beat until smooth.

Blend in the pumpkin puree, flour and pumpkin pie spice slowly until well mixed.

Pour over the crust into a spring form pan and place the spring form pan inside of a deep casserole or baking dish.

Pour water into the baking dishuntil it reaches 1” around spring form pan. Be careful not to get any on the cheesecake. The water may seem odd, but it is what helps the pumpkin cheesecake recipe stay smooth and not have cracked tops.

Bake at 375 degrees for one hour and let cool completely. Refrigerate for at least 1 hour before serving.

Top with a dollop of whipped cream and enjoy!

Pumpkin Cheesecake Recipe (2)

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Pumpkin Cheesecake

Say hello to your new fall favorite! 🍂 This Pumpkin Cheesecake Recipe is everything you've been dreaming about and more. Moist, creamy, and bursting with pumpkin spice flavor, this dessert will have everyone asking for seconds! 😋 Don't wait, dive in and create this scrumptious masterpiece now!

Course Dessert

Cuisine American

Keyword Cheesecake, Pumpkin, Pumpkin Spice

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chill Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 1″ slices

Calories 764kcal

Author Stacy Williams

Cost $10.00

Ingredients

For the filling:

For the crust:

Instructions

  • Preheat oven to 375°F.

Graham Cracker Crust

  • In small mixing bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. Mix until the crust mixture holds together.

    2 ½ C. Graham Cracker Crumbs, 1 Tbsp. Sugar, 1 tsp. Ground Cinnamon, 4 Tbsp. Butter

  • Press crust mixture into the bottom of a spring form pan and set aside.

Pumpkin Cheesecake Filling

  • Beat softened cream cheese, sugar, sour cream and eggs in a large mixing bowl and beat until smooth.

    32 oz. Cream cheese, 1 ¼ C. Sugar, ½ C. Sour Cream, 4 eggs

  • Blend in the pumpkin puree, vanilla extract, flour and pumpkin pie spice slowly until well mixed.

    16 oz Pumpkin puree, ¼ Tbsp. All-Purpose Flour, 2 tsp. Pumpkin Pie Spice, 2 tsp. Vanilla Extract

Assemble the Cheesecake

  • Pour over the crust into a spring form pan and place the spring form pan inside of a deep casserole or baking dish.

  • Pour water into the baking dish until it reaches 1” around spring form pan. Be careful not to get any on the cheesecake.

  • Bake at 375 degrees for one hour and let cool completely. Refrigerate for at least 1 hour before serving.

Notes

  • Nutrition info is auto-calculated and may not be correct. Please use discretion.

Nutrition

Serving: 10pieces | Calories: 764kcal | Carbohydrates: 87g | Protein: 13g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 713mg | Potassium: 376mg | Fiber: 4g | Sugar: 50g | Vitamin A: 8460IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 4mg

Pumpkin Cheesecake Recipe (2024)

FAQs

What does adding an extra egg to cheesecake do? ›

I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

How long does pumpkin cheesecake last in the fridge after? ›

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

Why is my cheesecake not fluffy? ›

You want to work rather gently (or you'll deflate the whipped cream) but still make sure the cream cheese and whipped cream are completely incorporated and hom*ogenous. Otherwise, you'll have bites of cheesecake that are not fluffy.

Can I use 3 eggs instead of 4 in a cake? ›

The generally rule is 1 egg per 1 & 1/4 cup of flour for muffins and 2 eggs per 1 & 1/4 cups of flour for cakes. Generally speaking, when you go from 4 to 3 eggs, you are not making that much of a difference, and most recipes are built around large eggs, and most people buy extra large eggs.

What happens if I put two eggs instead of one? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Is it better to overcook or undercook cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm.

What does an undercooked cheesecake look like? ›

An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. Because cheesecakes are part of the baked custard family, you can use this technique not just for them, but for classic creme brulee and old-fashioned baked custards.

What texture should undercooked cheesecake have? ›

A cheesecake that is not cooked properly is too liquid, will sink and will simply not maintain its shape. To achieve the soft, smooth, and melting-in-your-mouth taste that cheesecakes are renowned for, it's necessary to learn a few techniques and discover what's the best cheese for your cheesecake.

Can you eat 2 week old cheesecake? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Is it safe to eat cheesecake that was left out overnight? ›

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

Can I eat 7 day old pumpkin pie? ›

You can keep your homemade pumpkin pie in the refrigerator for 3 to 4 days. After that, toss it or keep it up to 2 months in the freezer.

What not to do when making cheesecake? ›

Let's go through some common mistakes you should avoid to ensure your cheesecake sets properly, has the right texture, and doesn't sink or crack.
  1. Get Your Crust Right. ...
  2. Don't Go Low-fat. ...
  3. Don't Use Cold Ingredients. ...
  4. Do I Really Have to Do a Water Bath? ...
  5. Don't Overbake. ...
  6. Don't Rush the Cooling Process. ...
  7. Don't Leave It Out.
Apr 7, 2021

What happens if you over mix cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Why is my cheesecake still jiggly in the middle? ›

When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.

Does adding an extra egg make cake more moist? ›

Add More Eggs

To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).

Does adding more eggs make a cake dense? ›

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

Is it good to add an extra egg to a cake mix? ›

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.

What happens if you add extra egg to dough? ›

It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

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