I’m sharing my Best Pumpkin Cheesecake Recipe made with real pumpkin and a single surprising trick that keeps the filling thick and crack free, so you’ll want to read on to learn it.

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I don’t call desserts legendary without reason, but this baked, ultra rich pumpkin cheesecake might make me a liar if I stopped. It uses real pumpkin puree and velvety cream cheese that somehow become thick, slightly tangy and totally decadent, with a quiet kiss of cinnamon tucked inside.

I always mess up timing, yet this version forgives you, cracks and all, and still tastes like the Best Pumpkin Cheesecake Recipe. If you think you know pumpkin cheesecake, you probably dont, not until you taste how the texture settles and the spice hangs around just long enough.

Ingredients

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Graham cracker crumbs: Crunchy base mostly carbs and some fiber adds sweet toasty flavor.
Cream cheese: Rich source of fat and protein it makes texture silky slightly tangy.
Pumpkin puree: Low calorie full of fiber and vitamin A it’s earthy sweet pumpkin taste.
Eggs: Provide protein and structure help set cheesecake add richness.
Sugars: Granulated and brown give sweetness brown adds molasses depth and moisture.
Sour cream: Adds tang fats smooth the batter and prevent dryness small calcium boost.
Spices: Cinnamon, ginger, cloves and nutmeg bring warm aroma and spice complexity.
Heavy cream: Whipped for topping adds lightness and extra fat makes slice decadent.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

1/4 cup granulated sugar

6 tbsp unsalted butter melted

32 ounces cream cheese (4 packages) room temp

1 cup granulated sugar

1/4 cup packed light brown sugar

2 tbsp all purpose flour

1/4 tsp kosher salt

3 large eggs plus 1 large egg yolk room temp

1 cup canned pumpkin puree (not pumpkin pie filling, trust me)

1/2 cup sour cream room temp

2 tsp pure vanilla extract

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 cup heavy cream cold (optional for whipped cream)

2 tbsp powdered sugar (optional)

1 tsp vanilla extract (optional)

How to Make this

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1. Preheat oven to 325°F. Wrap the outside bottom and sides of a 9-inch springform pan tightly in two layers of heavy foil so water cant leak in. Mix graham crumbs, 1/4 cup granulated sugar and melted butter, press firmly into the bottom (and a little up the sides if you like), then bake the crust 8 to 10 minutes and set aside to cool while you make the filling.

2. Beat the 32 ounces room temp cream cheese with 1 cup granulated sugar and 1/4 cup packed light brown sugar until very smooth and lump free, scraping the bowl often so nothing sticks. Add the 2 tablespoons flour and 1/4 teaspoon kosher salt and mix just to combine.

3. In low speed, beat in the 3 whole eggs plus 1 egg yolk one at a time, mixing briefly after each addition and scraping the bowl. Dont overbeat or you will trap air and risk cracks.

4. Add 1 cup pumpkin puree, 1/2 cup sour cream, 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg. Mix until smooth and homogenous but stop as soon as it’s combined.

5. Pour the filling into the cooled crust, smooth the top with an offset spatula, and place the wrapped springform into a large roasting pan. Carefully pour hot tap water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.

6. Bake at 325°F for 60 to 75 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan. Oven times vary so start checking at 60 minutes. If the top starts to brown too much tent loosely with foil.

7. Turn the oven off and crack the door open, then let the cheesecake cool in the oven for 1 hour to prevent cracking. After that remove from the water bath, unwrap the foil and run a knife around the edge to loosen, then cool completely on a rack.

8. Chill the cheesecake in the fridge at least 4 hours but overnight is best for clean slices and full flavor. Its totally worth the wait.

9. Optional whipped cream: whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form; dollop or pipe on slices just before serving. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9-inch springform pan (wrap the outside bottom and sides tightly in foil)
2. Heavy-duty aluminum foil (two layers to keep water out)
3. Large mixing bowls (one for crust, one for filling)
4. Electric mixer (stand or hand)
5. Measuring cups and spoons
6. Food processor or rolling pin plus a zip-top bag (for crushing graham crackers)
7. Offset spatula and rubber spatula (for smoothing and scraping)
8. Large roasting pan for the water bath and a kettle or heatproof pitcher to pour hot water
9. Wire cooling rack and a thin knife to loosen the cheesecake edge before chilling

FAQ

Can I use pumpkin pie filling instead of pumpkin puree? Answer: No. Pumpkin pie filling has sugar and spices already, it changes the taste and texture. Use plain canned pumpkin puree only.

Why did my cheesecake crack? Answer: Most cracks come from overmixing, overbaking, or sudden temp changes. Mix low and slow, bake until the center just jiggles, cool it slowly in the oven with the door cracked, and use a water bath if you can.

Do I need a water bath? Answer: Its not mandatory but highly recommended. A water bath gives even heat and keeps the top from cracking. Wrap the springform pan well in foil, set it in a larger pan, and pour hot water about halfway up the sides.

How do I know when its done? Answer: The edges should be set and lightly puffed, the center should still have a slight jiggle, not liquid. If you use a thermometer aim for about 150 F in the center, it will firm as it cools.

Can I make it ahead or freeze it? Answer: Yes. Make it 1 to 3 days ahead and keep chilled. To freeze, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.

Any quick serving or substitution tips? Answer: Use full fat cream cheese for best texture, let all dairy come to room temp before mixing, dont overbeat the eggs. For serving whip cold heavy cream with powdered sugar and a splash of vanilla, or just a dollop of sour cream if youre short on time.

The Best Pumpkin Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or gingersnaps, use the same volume or weight 1 1/2 cups about 150 g. If the cookies are already sweet cut the crust sugar in half, it still holds great.
Cream cheese: you can use Neufchâtel 1:1 for a lighter version or mascarpone 1:1 for an ultra creamy texture. Mascarpone is richer and less tangy so you might want a tiny splash more lemon or vanilla to balance.
Sour cream: plain full fat Greek yogurt works 1:1, or crème fraîche if you can get it. Greek yogurt can be a touch tangier, but it firms up the filling nicely.
Heavy cream for whipped cream: use chilled coconut cream 1:1 for a dairy free topping, or use store bought whipped topping if you must. Add 1 tsp vanilla and 2 tbsp powdered sugar to sweeten, whip till soft peaks form.

Pro Tips

– Get everything truly room temp. Cube the cream cheese and let it sit for an hour or two, and bring the eggs and sour cream up to room temp too. Cold dairy makes lumps and you end up overworking the batter, so take the time or youll regret it when you have to scrape and re-whip.

– Prevent cracks and water leaks. Wrap the springform very tightly in two layers of foil and test the seal before the oven by pouring a little water into the outer pan to see if any seeps in. Bake in a water bath and underbake slightly so the center still jiggles, then cool SLOWLY in the oven; that combo is the single best way to avoid a broken top.

– Use an instant-read thermometer and know your finish temp. Aim for about 150 to 155°F in the center and take it out even if it seems a little underdone, it will finish as it rests. Overbaking = dry, crumbly cheesecake, so trust the temp not just the clock.

– For perfect slices and presentation: chill the cake at least overnight, then dip a thin knife in hot water, wipe it clean and slice, repeat between cuts. Its fine if theres a tiny crack or browning on top, cover with whipped cream or caramel and no ones the wiser.