Easy Pumpkin Cheesecake Recipe

Pumpkin cheesecake is a creamy dessert made with pumpkin puree, cream cheese, and warm spices. It combines the smooth texture of cheesecake with the rich flavors of autumn pumpkin, making it a favorite during the fall season.

This dessert has a soft graham cracker crust, a spiced pumpkin filling, and sometimes a whipped cream topping. It is perfect for family gatherings, holiday dinners, or anytime you want a sweet, seasonal treat.

Why You’ll Love This Pumpkin Cheesecake Recipe

• The creamy texture melts in your mouth with every bite.

• Pumpkin spices give it a warm, comforting flavor.

• Easy to make, even for beginner bakers.

• Perfect dessert for holidays and special occasions.

Pre-preparation of Pumpkin Cheesecake Recipe

• Preheat your oven to 325°F (163°C).

• Soften cream cheese to room temperature for easy mixing.

• Grease a 9-inch springform pan and line the bottom with parchment paper.

• Gather all ingredients to ensure smooth preparation.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Filling:

• 16 oz (450 g) cream cheese, softened

• 1 cup pumpkin puree

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger

• ¼ tsp salt

• ½ cup heavy cream

Instructions

1. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake 10 minutes.

2. Mix the filling: Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, and spices. Mix well.

3. Assemble cheesecake: Pour filling over crust. Smooth the top with a spatula.

4. Bake: Bake at 325°F (163°C) for 50–60 minutes until edges set but center slightly wobbly.

5. Cool and chill: Let it cool completely, then refrigerate at least 4 hours before serving.

FAQs About Pumpkin Cheesecake Recipe

Can I use canned pumpkin for this cheesecake?
Yes, canned pumpkin puree works perfectly. Make sure it is plain, not pumpkin pie filling.

How long can I store pumpkin cheesecake?
Store in the refrigerator up to 5 days. Cover tightly to keep it fresh.

Can I freeze pumpkin cheesecake?
Yes, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months.

How do I prevent cracks on top?
Avoid overbaking and cool cheesecake slowly. You can also run a knife around edges before removing from pan.