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a partially eaten slice of pumpkin cheesecake on a plate with caramel sauce, whipped cream, and a fork.
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4 from 2 votes

Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is the perfect combination of two classic desserts-- cheesecake and pumpkin pie!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: cheesecake, Dessert
Cuisine: American
Servings: 8 slices
Author: Krista Teigen

Equipment

  • Kitchen Scale (optional)
  • 9-inch Springform Pan
  • Hand Mixer
  • Baking Sheet

Ingredients

  • 1¾ cups graham cracker crumbs 249 grams (from about 10 cracker sheets)
  • ½ cup unsalted butter 113 grams, melted (1 stick)
  • 15 ounces pumpkin puree 425 grams (1 can) – not pumpkin pie filling!
  • 24 ounces cream cheese 680 grams, room temperature (3 bricks)
  • 1 cup granulated sugar 200 grams
  • ½ cup brown sugar 107 grams
  • 3 large eggs 150 grams, room temperature
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 tablespoon pumpkin pie spice 9 grams
  • ½ teaspoon kosher salt

Instructions

  • Preheat the oven to 350°F. Combine the graham cracker crumbs and the melted butter in a bowl.
    1¾ cups graham cracker crumbs, ½ cup unsalted butter
    crushed graham crackers mixed with butter in a glass bowl with a rubber spatula.
  • Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan.
    graham cracker crust in a springform pan.
  • Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
  • Add the pumpkin, cream cheese, and sugars to a large bowl, and beat with a hand mixer until smooth.
    15 ounces pumpkin puree, 24 ounces cream cheese, 1 cup granulated sugar, ½ cup brown sugar
    cream cheese, pumpkin, and sugar in a glass bowl.
  • Add in the eggs, vanilla extract, pumpkin pie spice, and salt. Beat until just combined and smooth.
    3 large eggs, 2 teaspoons pure vanilla extract, 1 tablespoon pumpkin pie spice, ½ teaspoon kosher salt
    adding eggs, vanilla, and pie spice to pumpkin cheesecake batter in a glass bowl.
  • Pour the filling into the pan, and place the pan on a baking sheet.
    pumpkin cheesecake batter in a springform pan.
  • Bake for 55 minutes. Once the cook time is up, turn off the oven, and crack open the oven door, and let it sit in the oven for another 45 minutes.
    baked pumpkin cheesecake in a springform pan.
  • Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
    overhead view of pumpkin cheesecake topped with whipped cream.

Video

Notes

Storage: Store pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 676kcal | Carbohydrates: 62g | Protein: 10g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 186mg | Sodium: 569mg | Potassium: 309mg | Fiber: 2g | Sugar: 48g | Vitamin A: 9873IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg