What You’ll Love About This Recipe
You’ll love this homemade pumpkin cheesecake for its creamy texture and warm fall flavors. It’s the perfect dessert to impress family and friends without being too complicated.
- Rich and creamy—the smooth filling blends pumpkin spice with tangy cream cheese for a balanced taste.
- Easy to make—no fancy techniques needed, just simple steps for a stunning result.
- Crowd-pleaser—whether it’s Thanksgiving or a cozy night in, everyone will ask for seconds.
Recipe
This homemade pumpkin cheesecake is a perfect blend of creamy pumpkin and rich cheesecake, making it an ideal dessert for fall or any special occasion. Its smooth texture and warm spices will delight your taste buds.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add pumpkin puree, eggs, cinnamon, nutmeg, and cloves; mix well.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until the center is set.
- Let the cheesecake cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edge to loosen it and remove the pan rim. Cool completely before refrigerating for at least 4 hours or overnight.
Notes:
Ensure all ingredients are at room temperature for a smoother batter. Do not overmix the filling to prevent cracks.
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Time:
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
Cuisine:
American
Serving:
12 servings
Nutrition
This homemade pumpkin cheesecake is a delightful dessert with a rich, creamy texture and a hint of warm spices. It’s perfect for fall gatherings or holiday feasts.
| Nutrition | Per Serving |
|---|---|
| Calories | 420 |
| Total Fat | 28g |
| Saturated Fat | 15g |
| Cholesterol | 120mg |
| Sodium | 320mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 7g |
What To Serve With It
I love topping my pumpkin cheesecake with a dollop of whipped cream—it adds a light, creamy touch that balances the rich flavors. A caramel drizzle is another must-try, giving each bite a sweet, gooey finish that’s hard to resist. You can even combine both for an extra-decadent treat!
Whipped Cream Topping
A dollop of freshly whipped cream adds the perfect finishing touch to homemade pumpkin cheesecake, balancing its rich flavor with a light, creamy sweetness. I love making mine with a hint of vanilla or a sprinkle of cinnamon for extra warmth. If you’re out of heavy cream, try whipped cream alternatives like coconut cream or Greek yogurt—they’re just as delicious. For fun whipped cream variations, fold in a bit of maple syrup or orange zest. It’s amazing how a simple topping can elevate each bite. Trust me, once you try it, you’ll never serve cheesecake without it!
Caramel Drizzle Accompaniment
Drizzling warm caramel over pumpkin cheesecake isn’t just a garnish—it’s a game-changer, turning each slice into a decadent masterpiece. I love using a rich, homemade caramel sauce with a pinch of sea salt to balance the sweetness. The salted caramel adds depth, making every bite irresistible. If I’m short on time, a store-bought caramel sauce works too—just warm it slightly for that perfect drizzle. Pair it with a dollop of whipped cream, and you’ve got a dessert that’ll wow anyone. Trust me, once you try this combo, you’ll never serve pumpkin cheesecake without it!
