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Pumpkin Cheesecake

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desserts•american•vegetarian, contains dairy, contains eggs, contains gluten
7 hours 45 minutes•12 servings•

Ingredients

  • 12 sheets graham crackers – crushed into fine crumbs
  • 2 tbsp granulated sugar (25g)
  • 5 tbsp unsalted butter – melted
  • 24 ounces cream cheese – softened
  • 3/4 cup granulated sugar (150g)
  • 1 tbsp cornstarch (8g)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp fine salt
  • 15 ounces canned pumpkin puree
  • 1/2 cup sour cream – at room temperature
  • 3 large egg
  • 2 tsp vanilla extract
  • 8 cups hot water – for water bath
  • whipped cream – for serving
Pumpkin Cheesecake

Instructions

  1. 1.

    Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with 2–3 layers of heavy-duty foil. Line the bottom with parchment and set a kettle of water to boil for the water bath.

  2. 2.

    Make the crust: Crush the graham crackers into fine crumbs, then mix the crumbs with 2 tbsp granulated sugar and the melted butter until the texture resembles wet sand.

  3. 3.

    Press the mixture firmly and evenly into the bottom of the springform pan. Bake until lightly fragrant and set, 8–10 minutes. Cool on a rack for 10 minutes, then reduce the oven temperature to 325°F.

  4. 4.

    Set the foil-wrapped pan inside a deep roasting pan to prepare for the water bath.

  5. 5.

    Make the filling: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, 2–3 minutes, scraping the bowl.

  6. 6.

    Add 0.75 cup granulated sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium-low just until evenly combined, about 1 minute.

  7. 7.

    Add the canned pumpkin puree and sour cream and mix on low until smooth. Scrape the bowl and paddle.

  8. 8.

    Add the eggs one at a time on low speed, mixing just until each is incorporated. Add the vanilla extract and mix briefly to combine. Tap the bowl on the counter a few times to release large air bubbles.

  9. 9.

    Pour the filling into the crust and smooth the top. Slide the roasting pan onto the middle oven rack and carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan.

  10. 10.

    Bake until the edges are set and the center wobbles like gelatin when gently shaken, 60–75 minutes. If the top browns too quickly, tent loosely with foil.

  11. 11.

    Turn off the oven, crack the door, and let the cheesecake rest in the water bath for 60 minutes. Remove the springform from the water, discard foil, run a thin knife around the edge, and cool on a rack for 60 minutes.

  12. 12.

    Refrigerate uncovered until no longer warm, then cover and chill until fully set, at least 4 hours or overnight.

  13. 13.

    Release the springform ring. Slice with a warm, dry knife, wiping between cuts. Serve with whipped cream if desired.

Pumpkin cheesecake blends the velvety richness of classic cheesecake with the cozy flavors of pumpkin and warm baking spices. The texture is dense yet creamy, balancing tangy dairy with subtle sweetness and aromatic cinnamon, ginger, nutmeg, and cloves. A crisp graham-cracker crust adds buttery crunch that contrasts the custardy filling, creating a dessert that feels both indulgent and comfortingly familiar.

Born from American baking traditions, pumpkin cheesecake rose to prominence as a festive alternative to pumpkin pie, especially around autumn holidays. As canned pumpkin purée became widely available in the 20th century, home bakers began folding it into tried-and-true cheesecake formulas. Today it’s a seasonal staple in the United States, bridging New York–style cheesecake technique with beloved pumpkin pie flavors for celebrations from Thanksgiving to winter gatherings.