Fall is here, and you know what that means—it’s time to cozy up with the warmest, most comforting desserts, and nothing screams fall more than a delicious Pumpkin Cheesecake! Today, I’m sharing my secret recipe for the creamiest, fluffiest Pumpkin Cheesecake you’ve ever tasted. Perfect for Thanksgiving or any cozy fall gathering, this dessert is sure to become a family favorite. So, grab your apron, and let’s dive into the ultimate fall dessert recipe!
Why You’ll Love This Recipe
- A perfect blend of pumpkin spice and creamy cheesecake
- Easy to make and always a crowd-pleaser
- Can be prepared ahead of time for stress-free entertaining
- Customizable with your favorite toppings
- Moist and flavorful, with a silky smooth texture
Ingredients
Here’s what you’ll need to make this incredible Pumpkin Cheesecake:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this masterpiece:
- Preheat your oven to 350°F. This is the perfect temperature to ensure your cheesecake bakes evenly without cracking.
- Prepare the crust. Mix the graham cracker crumbs, brown sugar, and melted butter, then press into a springform pan. Bake for 10 minutes and let cool.
- Beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Then, mix in the pumpkin puree, eggs, sour cream, cinnamon, nutmeg, cloves, flour, and vanilla extract.
- Pour the batter into the cooled crust. Smooth the top with a spatula for an even finish.
- Bake for 50-60 minutes. The edges should be set, but the center should still be slightly jiggly. Avoid overbaking to maintain that silky texture.
- Let it cool completely in the oven. This step is crucial to prevent cracking. After cooling, refrigerate for at least 4 hours before serving.
Pro Tips for Making the Recipe
Here are some tips to ensure your Pumpkin Cheesecake turns out perfectly every time:
- Use room temperature ingredients. This ensures a smooth batter and even baking.
- Don’t overmix the batter. Mix just until the ingredients are combined to avoid a dense cheesecake.
- Water bath is optional but recommended. It helps maintain moisture and even heat.
- Let it cool naturally. Sudden temperature changes can cause cracking.
If you’re a cheesecake lover like me, you’ll also want to check out my recipes for Classic Cheesecake and New York Cheesecake. And for a fruity twist, don’t miss my Blueberry Crumble Cheesecake recipe!
How to Serve
The beauty of this Pumpkin Cheesecake is that it’s versatile. Here are a few ideas for serving:
- Whipped cream and caramel sauce. A classic combination that’s both elegant and delicious.
- Fresh fruit. A light and refreshing contrast to the rich cheesecake.
- Caramelized pecans. Adds a nice crunch and fall flavor.
- Chocolate shavings. For all you chocolate lovers out there.
Make Ahead and Storage
This Pumpkin Cheesecake is perfect for making ahead. Bake and cool it, then refrigerate for up to 3 days or freeze for up to 2 months. Let it thaw in the fridge overnight before serving. This makes it a great option for Thanksgiving prep!
There you have it—my go-to Pumpkin Cheesecake recipe that’s sure to impress your family and friends. Whether you’re hosting a cozy fall dinner or bringing a dessert to your Thanksgiving gathering, this cheesecake is the perfect choice. Let me know in the comments how it turns out for you!
Pumpkin Cheesecake
Ingredients
Crust
- 1 ¾ cups cups graham cracker crumbs
- 3 tablespoons tablespoons light brown sugar
- 4 tablespoons tablespoons unsalted butter (melted)
- ½ teaspoon teaspoon ground cinnamon
Filling
- 24 ounces ounces cream cheese (3 packages)
- 15 ounces ounces pumpkin puree (1 can)
- 3 large eggs eggs (room temperature)
- ¼ cup cup sour cream
- 1 ½ cups cups granulated sugar
- 1 teaspoon teaspoon ground cinnamon
- ¼ teaspoon teaspoon fresh ground nutmeg
- ⅛ teaspoon teaspoon cloves pinch
- 2 tablespoons tablespoons all purpose flour
- 1 teaspoon teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Prepare the crust by mixing graham cracker crumbs, brown sugar, and melted butter, then press into a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese until smooth, then mix in pumpkin puree, eggs, sour cream, sugar, spices, flour, and vanilla extract.
- Pour the filling over the cooled crust and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door ajar, then refrigerate for at least 4 hours before serving.
