The Creamiest Pumpkin Cheesecake Ever
There’s something magical about fall — crisp air, golden leaves, cozy sweaters, and the irresistible smell of pumpkin spice wafting through the kitchen. And what better way to celebrate the season than with a Creamy Pumpkin Cheesecake that captures all that warmth and comfort in a single, creamy bite?
🎃 Why Pumpkin Cheesecake Deserves a Spot on Your Fall Table
My Mom’s Chiffon Pumpkin Pie is a classic, but pumpkin cheesecake takes things to a whole new level. It’s richer, smoother, and has just the right touch of tang from the cream cheese to balance the sweetness of the pumpkin.
The best part? You don’t need to be a pro-baker to pull it off — just a little patience and a love of fall flavor.
INGREDIENTS YOU’LL NEED…
The Crust:
- crushed gingersnaps or graham crackers
- brown sugar
- melted butter
The Filling:
- cream cheese
- granulated sugar
- pumpkin puree
- large eggs
- vanilla extract
- pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- salt
This cheesecake serves beautifully at room temperature or slightly chilled.
Store leftovers covered in the refrigerator for up to 5 days, or freeze slices individually for up to 2 months — just thaw overnight before serving.
💡 Expert Tips for Perfect Pumpkin Cheesecake
- Use full-fat cream cheese for the creamiest texture.
- Always start with room-temperature ingredients to avoid lumps.
- Don’t skip the water bath — it helps prevent cracks.
- Chill overnight for optimal flavor and structure.
When you cut into this pumpkin cheesecake, the first thing you’ll notice is the silky texture — rich, yet airy. Each bite blends pumpkin spice and cream cheese into pure autumn comfort. Whether it’s Thanksgiving dinner, or a cozy weekend treat, this dessert is sure to be the star of the season.
Serve it chilled, top it beautifully, and watch it disappear slice by slice.
Scroll down for all the instructions…..
Ingredients
CRUST
- 1 1/2 cups gingersnap crumbs (or graham crackers)
- 1/4 cup brown sugar
- 6 tbsps melted unsalted butte
FILLING
- 24oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsps pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (163°C). Mix crumbs, sugar, and butter until evenly moistened. Press firmly into a 9-inch springform pan.Bake for 10 minutes, then set aside to cool.
- Beat cream cheese until smooth. Add sugar and mix well.Then add pumpkin puree, vanilla, pumpkin pie spice, and salt.Add eggs one at a time, mixing just until blended.
- Pour filling over the crust.Place the springform pan inside a larger roasting pan and pour in about 1 inch of hot water.Bake for 60–70 minutes, until edges are set but center still jiggles slightly.
- Turn off oven, crack the door, and let cheesecake rest for 1 hour.Cool completely, then refrigerate for 4 hours or overnight.
- Top with whipped cream, caramel sauce, shaved chocolate or pecans. Slice and enjoy your perfectly creamy pumpkin cheesecake!