Pumpkin Cheesecake
Equipment
- electric mixer
- Large mixing bowl
- medium bowl
- oven
- Springform pan
- Wire rack
Ingredients
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1 cup plus 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs
- 3 8-ounce packages cream cheese, softened
- 3 large eggs
- 5 tablespoons butter melted
- Whipped cream for serving
Instructions
- Preheat the oven to 175°C (350°F).
- Combine the graham cracker crumbs, melted butter, and 1 tablespoon sugar in a medium bowl.
- Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and two-thirds up the sides of a springform pan.
- Bake the crust for 5 minutes.
- Remove the crust from the oven and let it cool slightly.
- Beat the cream cheese, remaining sugar, and vanilla until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice.
- Mix until the filling is smooth and creamy.
- Pour the filling into the prepared crust.
- Bake for 60 to 70 minutes until the center is almost set.
- Cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight.
- Remove the springform ring.
- Slice and serve with whipped cream.
Notes & Wine Advice
Recipe Notes
Allow the cheesecake to cool completely before refrigerating to help prevent cracks. For the cleanest slices, dip a sharp knife in warm water and wipe it dry between each cut. Chilling the cheesecake overnight produces the creamiest texture and richest flavor. Finish each slice with whipped cream and a light dusting of ground cinnamon before serving.Wine Advice
A chilled Moscato complements the creamy filling and warm spices beautifully. A glass of Late Harvest Riesling also pairs wonderfully with this rich autumn dessert.Nutrition values
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About This Recipe
Pumpkin Cheesecake is a rich, creamy dessert that perfectly captures the warm flavors of autumn. A buttery graham cracker crust supports a silky filling made with cream cheese, real pumpkin purée, vanilla, cinnamon, nutmeg, and allspice. Every slice offers a smooth texture with just the right amount of spice, making this baked cheesecake a favorite for holiday gatherings, family celebrations, and festive dessert tables.
Why You’ll Love Pumpkin Cheesecake
This autumn cheesecake combines classic cheesecake richness with the comforting flavors of pumpkin pie. The creamy filling bakes into a beautifully smooth dessert, while the buttery crust provides a delicious contrast in texture. If you enjoy seasonal desserts, browse our Cake Recipes, Dessert Recipes, Christmas Recipes, Thanksgiving Recipes, and American Recipes.
Making Autumn Cheesecake
Prepare the graham cracker crust before mixing the cream cheese, pumpkin, eggs, sugar, vanilla, and spices into a smooth filling. Pour the mixture into the baked crust and bake until the center is almost set. Allow Pumpkin Cheesecake to cool completely before chilling it in the refrigerator. This resting time creates the creamy texture that makes every slice so satisfying.
Serving Pumpkin Cheesecake
Pumpkin Cheesecake tastes wonderful topped with freshly whipped cream and a light dusting of ground cinnamon. It also pairs beautifully with caramel sauce, toasted pecans, or a drizzle of maple syrup. Serve chilled after Thanksgiving dinner, Christmas lunch, or any autumn gathering where you want an impressive homemade dessert.
Storage Tips
Store autumn cheesecake covered in the refrigerator for up to five days. For longer storage, wrap individual slices tightly and freeze them for up to two months. Thaw overnight in the refrigerator before serving. For additional food storage recommendations, visit the FDA Food Safety website.
This homemade cheesecake combines the comforting flavors of pumpkin and warm spices into a timeless dessert that never goes out of style. Its creamy filling, crisp crust, and festive appearance make it an excellent choice for holiday baking and special family occasions.