I’m sharing what I believe is the Best Pumpkin Cheesecake Recipe, a thick, rich baked cheesecake made with real pumpkin and just the right amount of pumpkin spice that finally hit the mark after several test bakes.

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I kept meaning to write about The Best Pumpkin Cheesecake I made last week. I cant stop thinking about that dense, creamy slice that somehow tastes like fall without being sickeningly sweet.

Real canned pumpkin puree and cream cheese give it this honest, rich depth that feels indulgent but not fake. Friends kept asking for seconds and I even hid a slice in the fridge cause I wasnt ready to share.

If you like bold desserts that hold their shape and actually slice clean, this might be the Best Pumpkin Cheesecake you try this season.

Why I Like this Recipe

– I love how creamy it is, feels fancy but not fussy
– It gives cozy fall vibes with warm spices that remind me of holidays
– Guests always act impressed, even when i say its homemade, makes me proud
– Leftovers somehow taste better the next day so i make way too much, dont judge

Ingredients

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Graham cracker crumbs: crunchy crust base, mostly carbs, small fiber, brings toasty sweetness.
Cream cheese: rich, creamy, high fat and protein, makes texture silky, slightly tangy.
Pumpkin puree: adds moisture fiber vitamin A, mild earthy sweetness not sugary.
Eggs: binders that add protein structure and richness, help set cheesecake.
Sugars (granulated and brown): sweeten, brown adds caramel notes and moisture.
Sour cream: tangy creaminess balances sweetness, adds moisture and slight acidity.
Heavy cream: enriches filling, adds creaminess, helps whipping for topping if wanted.
Cornstarch: stabilizes, prevents cracking, adds slight firmness without affecting flavor.
Pumpkin pie spice: warms with cinnamon nutmeg clove, adds classic fall flavor.

Ingredient Quantities

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

2 tbsp granulated sugar

6 tbsp unsalted butter, melted

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1/4 cup light brown sugar, packed

1 tbsp cornstarch

3 large eggs, room temp

1 cup canned pumpkin puree (not pumpkin pie filling)

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp kosher salt

1/2 cup sour cream, room temp

1/4 cup heavy cream

Optional: 1 cup heavy cream, 2 tbsp powdered sugar and 1 tsp vanilla for whipped cream topping

How to Make this

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1. Preheat oven to 325°F and line the bottom of a 9 inch springform pan with parchment, grease the sides a little; mix 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar and 6 tbsp melted unsalted butter until wet sand, press evenly into the pan and chill while you make the filling.

2. Make sure the 24 oz cream cheese and 3 eggs are room temp, it makes a smoother cheesecake; beat the cream cheese with 1 cup granulated sugar and 1/4 cup packed light brown sugar on low until creamy and lump free, add 1 tbsp cornstarch and mix briefly.

3. Crack eggs into a small bowl first, then add them one at a time to the mixer, mixing just until combined after each so you don’t whip in air; add 1 cup canned pumpkin puree (not pie filling), 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp kosher salt and blend until uniform.

4. Fold in 1/2 cup sour cream and 1/4 cup heavy cream on low speed until smooth but not frothy, scrape the bowl and stop as soon as it’s homogenous; overmixing adds air and can cause cracks.

5. Pour filling into the chilled crust, smooth the top, tap the pan on the counter a few times to release big bubbles, then cover the bottom and sides of the springform tightly with foil to prevent water leaks in the bath.

6. Set the wrapped springform in a larger roasting pan, pour hot tap water into the outer pan until it reaches about halfway up the sides of the springform for a water bath; bake at 325°F for about 55 to 70 minutes until the edges are set and the center still slightly jiggles.

7. Turn off the oven and crack the door open, leave the cheesecake inside to cool slowly for 1 hour to reduce cracking; remove from oven, take out of the water bath, unwrap foil and cool to room temp on a rack, then chill for at least 4 hours but preferably overnight for the best texture.

8. Before serving run a thin knife around the edge to loosen, then release the springform; for neat slices wipe a hot towel on your knife between cuts, it makes perfect pieces every time.

9. Optional whipped cream topping: whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla to soft peaks, dollop or pipe onto chilled cheesecake just before serving.

10. Storage and tips: keep refrigerated up to 4 days, this cheesecake actually tastes better the next day; if you see small cracks you can hide them with the whipped cream, and always avoid high oven temps or overbeating which cause cracks.

Equipment Needed

1. 9-inch springform pan (line bottom with parchment and grease the sides a little)
2. Parchment paper (and scissors to cut it)
3. Electric mixer, either stand or hand (for smooth, lump free filling)
4. Mixing bowls, at least one large and one medium
5. Measuring cups and spoons (for sugars, spices, cornstarch, creams)
6. Rubber spatula (for scraping and folding)
7. Whisk and a small bowl (crack the eggs into the bowl first)
8. Large roasting pan (to hold the springform for the water bath)
9. Aluminum foil, cooling rack, a sharp knife and a clean hot towel for neat slices

FAQ

Q: Why did my cheesecake crack? A: Most cracks come from too much air or sudden temperature changes. Don’t overbeat the cream cheese, scrape the bowl well, and bake low and slow. Let the cake cool in the oven with the door cracked for about an hour before moving it to the counter, and chill completely in the fridge. Cornstarch in the batter helps stabilize it too.

Q: My crust got soggy, how do I fix that? A: Blind-bake the graham crust for 8-10 minutes before adding the filling so it sets, or press it tightly and bake until golden. You can also brush the cooled crust lightly with a beaten egg white, bake 1 minute, then add the filling. That seals it and keeps it from getting wet.

Q: Do I have to use a water bath? A: It’s not absolutely required but it really helps prevent cracks and keeps the cake creamy. Wrap the springform pan in foil to stop leaks, set it in a larger pan, and pour hot water to come halfway up the sides. If you skip it, watch baking temps closely and cool slowly.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, don’t use pie filling. It has sugar and spices already, which will mess with the recipe balance. Use plain pumpkin puree or homemade mashed roasted pumpkin.

Q: How long do I have to chill it before serving? A: At least 6 hours, but overnight is best. Chilling lets the filling fully set and the flavors merge. If you try to slice it too soon it’ll be gooey and fall apart.

Q: Can I freeze this cheesecake? A: Yes, you can. Chill fully, then wrap tight in plastic wrap and foil, or slice and freeze portions. It keeps well up to 2 months. Thaw in the fridge overnight before serving. If you want fresh whipped cream, make it after thawing.

The Best Pumpkin Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: use crushed digestive biscuits or vanilla wafers, equal weight (about 150 g). If the cookies are sweeter, cut the crust sugar a bit, it’ll still press together fine.
Cream cheese: swap with Neufchatel 1:1 for lower fat, or mascarpone 1:1 for a richer, silkier filling. Mascarpone makes it a bit more custardy so watch baking time.
Sour cream: use full-fat Greek yogurt 1:1. It’s tangier and a little thicker, give it a quick whisk first so no lumps show up in the batter.
Pumpkin puree: replace with cooked, mashed sweet potato or roasted butternut squash puree 1:1. If homemade, drain excess moisture and taste for sweetness, you might want a pinch more spice.

Pro Tips

– Let everything come fully to room temp first. Cut the cream cheese into chunks so it softens faster and mixes smoother, and if you gotta speed it up warm it in 5 to 7 second bursts in the microwave, checking between each one.
– Don’t whip air into the batter. Add eggs one at a time, mix on low and stop as soon as they’re combined, overbeating = cracks later. The cornstarch helps, but technique matters more.
– Seal the springform tight with heavy duty foil and use a water bath with hot tap water, not boiling. If you see any drips on the outside, rewrap; even a small leak will waterlog the crust.
– Cool it very slowly. Turn the oven off and leave the door cracked for an hour before taking it out, then chill overnight for the best texture and cleaner slices.
– For perfect slices, chill well, run a sharp knife under hot water and wipe it between cuts, and if minor cracks show up, hide them with whipped cream or a dusting of cinnamon.