Best Pumpkin Cheesecake Recipe
The season of pumpkins is upon us, and what better way to celebrate than with a slice of Pumpkin Cheesecake? If you’re looking for a festive treat that’s both delicious and full of the flavors of fall, our pumpkin cheesecake recipe is exactly what you need. Perfect for holidays or any special occasion, this cheesecake is easy to make and will surely impress your guests with its fantastic pumpkin flavor and creamy texture.
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Why You Will Love Making Pumpkin Cheesecake
- We’re all familiar with the enticing aroma of pumpkin spice during the fall season. Making creamy pumpkin cheesecake allows you to encapsulate this quintessential scent and flavor in a dessert. The combination of pumpkin puree and pumpkin pie spice ensures that every bite is filled with the essence of autumn. From the spiced biscoff crust to the delicious cheesecake filling, this treat is a celebration of all things pumpkin!
- Whether it’s Thanksgiving, a Christmas dessert party, or just a weekend gathering, this fantastic pumpkin cheesecake fits the bill. Its elegant appearance and sophisticated taste make it suitable for formal events, while its comforting flavors make it perfect for cozy family dinners. Plus, with our easy-to-follow instructions, you’ll find it a breeze to whip up!
- The beauty of this pumpkin pie cheesecake is that it serves as a fantastic base for various toppings and additions. Do you have a thing for caramel sauce? Drizzle it on top! Prefer a crunch? Sprinkle some crushed Biscoff cookies or graham cracker crumbs. The possibilities are as vast as your imagination.
- Honestly, who doesn’t love cheesecake? And when you infuse it with the beloved flavors of pumpkin pie? It’s a match made in dessert heaven. Even if you have guests who aren’t the biggest fans of pumpkin pie, they might find themselves swayed by this delectable fusion of creamy cheesecake and pumpkin flavor.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Cheesecake with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preparing Your Springform Pan
Before diving into the actual baking, it’s essential to prep your 9-inch springform pan. We recommend lining the outside with a large sheet of aluminum foil.
This foil should wrap around and extend up to the top edge of the pan. This little trick helps prevent water from seeping into the cheesecake while it’s baking, ensuring a perfect texture every time.
Pumpkin Cheesecake Crust
We’ve used Biscoff cookies to make a delicious crust that compliments the pumpkin, but if you would rather use Graham crackers, then they would work as well.
Start by crushing your Biscoff cookies (or any other spiced cookies you prefer) in a food processor until they resemble fine crumbs.
Once crushed, mix in the melted butter and press the pie crust firmly into the prepared pan. A quick 10-minute bake at 390°F (200°C) will set it perfectly.
Crafting the Creamy Filling
For our pumpkin cheesecake filling, beat softened cream cheese, pumpkin puree, and brown sugar in a large bowl using either a stand mixer or electric mixer until smooth.
This process ensures a lump-free and velvety texture. As you mix, gradually add the eggs, one at a time, followed by the flour.
Remember to scrape the sides of your bowl occasionally to incorporate all ingredients.
Baking to Perfection
After preparing the cheesecake batter, it’s time to pour it over your prepared crust. Place your springform pan in a larger baking tray and pour boiling water around it.
This water bath (or bain-marie) helps the cheesecake bake evenly, reducing the risk of cracks. With your oven set to a gentle 230°F (110°C), bake cheesecake for a leisurely 90 minutes.
Once done, turn off the oven, prop open the oven door with a wooden spoon, and let the cheesecake sit. This slow cooling process is another measure against cracking.
Chilling and Setting
Let your cheesecake cool to room temperature, and transfer it to the refrigerator. Ideally, it should chill overnight, but if you’re in a hurry, a minimum of 4 hours will do.
The wait might be the hardest part of this recipe, but we promise it’s worth it!
The Final Touch
When you’re ready to serve, go all out with the decoration!
Drizzle caramel sauce, sprinkle crushed Biscoff cookies, or add dollops of homemade whipped cream.
And for an extra touch of indulgence, don’t forget the white chocolate chips.
Recipe Notes and Expert Tips
- Choosing the Right Cream Cheese: For this pumpkin cheesecake, we recommend using full-fat cream cheese. It gives a richer taste and ensures that your cheesecake has the right consistency. Low-fat variants might be tempting for those watching their waistline, but they can sometimes lead to a less-than-optimal texture.
- Fresh vs. Canned Pumpkin Puree: When it comes to the pumpkin purée (aka pumpkin pie filling), you might be torn between using fresh or canned pumpkin. Both can work wonders, but for ease and consistency, we often lean towards canned pure pumpkin puree. It offers a reliable, smooth texture and ensures your cheesecake has that deep pumpkin flavor. However, if you’re set on using fresh pumpkin, roast it first and make sure it’s well-pureed to avoid a gritty texture.
- Can I use a different type of crust for this pumpkin cheesecake? Absolutely! While the recipe uses a Biscoff cookie crust, you can easily substitute it with a classic graham cracker crust, gingersnap crust, or even an Oreo cookie crust for a chocolatey twist. Just ensure you use the same amount as mentioned in the recipe. If you want to make your own graham cracker crust, be sure to check out our graham crust recipe, although a premade graham cracker crust would work too.
- How do I know when my cheesecake is perfectly baked? The perfect cheesecake will still have a slight jiggle in the center when you gently shake the pan. It continues to cook as it cools, so it’s crucial not to overbake. If the edges are set and the center jiggles just a bit, it’s done.
How to Store Leftover Pumpkin Cheesecake
You’ll not often have leftover pumpkin cheesecake, but if you do, here’s how to store it.
Refrigeration is Essential
Place the cheesecake in an airtight container to ensure it retains its moisture and flavor.
If you don’t have an appropriate container, you can also cover the cheesecake with plastic wrap, making sure it’s touching the surface to prevent any air from drying it out.
Typically, your cheesecake will keep well for up to a week when refrigerated.
Freezing for Longer Storage
To freeze, place the individual slices on a baking tray and freeze until solid.
Once they’re frozen, wrap each slice in plastic wrap and then in aluminum foil. This method prevents freezer burn and preserves the cheesecake’s texture and taste.
When you’re ready to enjoy a slice, just thaw it in the refrigerator overnight. Properly stored, frozen cheesecake can last for up to 2 months.
Re-serving Tips
When you’re ready to serve your stored cheesecake, it’s always a good idea to let it sit at room temperature for about 15-20 minutes. This brings out its full flavor and ensures the best texture.
And, of course, don’t hesitate to add a fresh dollop of whipped cream or a drizzle of caramel sauce to elevate it to its initial glory!
What to Serve with this Pumpkin Cheesecake Recipe
Want even more from your cheesecake?
Toppings Galore
While our pumpkin cheesecake is fantastic on its own, who can resist a bit of extra indulgence?
Whipped cream topping is a classic choice, adding a light and airy contrast to the dense cheesecake.
For a touch of autumnal elegance, a sprinkle of toasted pecans or a drizzle of maple syrup can elevate your dessert game.
And let’s not forget about that caramel sauce – it’s not just for decoration. The sweet and slightly salty flavor pairs brilliantly with the creamy pumpkin filling.
Side Sweets and Treats
If you’re planning a dessert spread, there are numerous treats that pair wonderfully with pumpkin cheesecake.
Our Pumpkin Roll Recipe or Pumpkin Spice Muffins are great for those who love pumpkin desserts.
If you’re all about the pies, our Cinnamon Pie and Sweet Potato Pie sit perfectly next to this cheesecake on a dessert table.
Complementary Drinks
Nothing complements a slice of pumpkin cheesecake quite like the perfect sip. For a warm option, try a spiced chai latte or a cup of cinnamon-infused coffee.
Their aromatic spices beautifully mirror the pumpkin pie spice in the cheesecake. If you’re in the mood for something cold, a glass of milk or a chilled pumpkin spice latte can be delightful.
More Cheesecake Recipes For You To Try
- Pecan Pie Cheesecake
- Air Fryer Cheesecake
- Cherry Cheesecake Recipe
- Sopapilla Cheesecake
- Salted Caramel Cheesecake Recipe
Best Pumpkin Cheesecake Recipe
Ingredients
For the Cheesecake Crust
- ⅓ cup Butter melted
- 3 cups Biscoff cookie or other spiced cookies
For the Cheesecake
- 3½ cups Cream cheese softened
- 1¾ cups Pumpkin puree
- 1 cup Brown sugar
- 5 Large eggs
- ⅓ cup All-purpose flour
For the Decoration
- ¼ cup Caramel sauce
- ¼ cup Biscoff cookies crushed
- Whipping cream optional
- White chocolate chips optional
Instructions
- Preheat the oven to 390/200ºC. Line the outside of a 9-inch springform pan with a big sheet of aluminum foil and close it up, bring the foil to the upper side of the pan to prevent the water from entering.
- Crush the biscoff cookies in a food processor until sandy, then add the melted butter and mix until thoroughly combined. Transfer the crumb mixture to the pan and press down firmly to make the crust. Bake for 10 minutes.
- Lower the oven temperature to 230F 110ºC and bring a pot of water to boil. In a big bowl, using an electric mixer, mix the cream cheese, pumpkin puree, and brown sugar until fully combined. Add the eggs one at a time and continue to mix, then add the flour and mix until just combined.
- Remove the crust from the oven and allow to cool for a few minutes. Once cool, add the cream cheese mixture to the crust. Place the pan in a large baking tray and add the boiling water so it's sitting in water. Bake for 90 minutes; turn the oven off, open the oven door slightly, and prise it open with a wooden spoon. Let the cheesecake cool completely there. Transfer to the refrigerator for at least 4 hours but preferably overnight.
- When ready to serve, decorate the cake with caramel sauce, crushed Biscoff cookies, icing or cream, and white chocolate chips. Serve and enjoy!
Notes
- Cream Cheese: We recommend using full-fat cream cheese. It gives a richer taste and ensures that your cheesecake has the right consistency. Low-fat variants might be tempting for those watching their waistline, but they can sometimes lead to a less-than-optimal texture.
- Pumpkin Puree: For ease and consistency, we use canned pure pumpkin puree. It offers a reliable, smooth texture and ensures your cheesecake has that deep pumpkin flavor. However, if you’re set on using fresh pumpkin, roast it first and make sure it’s well-pureed to avoid a gritty texture.
- Crust: While the recipe uses a Biscoff cookie crust, you can easily substitute it with a classic graham cracker crust, gingersnap crust, or even an Oreo cookie crust for a chocolatey twist. Just ensure you use the same amount as mentioned in the recipe. If you want to make your own graham cracker crust, be sure to check out our graham crust recipe, although a premade graham cracker crust would work too.
- I don’t have pumpkin pie spice. What can I use instead? If you don’t have pumpkin pie spice on hand, you can make your own blend using ground cinnamon, nutmeg, ginger, and cloves. Typically, a mix of 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of nutmeg, and a pinch of cloves will give you the desired flavor.
- How do I know when my cheesecake is perfectly baked? The perfect cheesecake will still have a slight jiggle in the center when you gently shake the pan. It continues to cook as it cools, so it’s crucial not to overbake. If the edges are set and the center jiggles just a bit, it’s done.
- Storage: Place the cheesecake in an airtight container to ensure it retains its moisture and flavor. If you don’t have an appropriate container, you can also cover the cheesecake with plastic wrap, making sure it’s touching the surface to prevent any air from drying it out. Typically, your cheesecake will keep well for up to a week when refrigerated.
- Freeze: To freeze, place the individual slices on a baking tray and freeze until solid. Once they’re frozen, wrap each slice in plastic wrap and then in aluminum foil. This method prevents freezer burn and preserves the cheesecake’s texture and taste. When you’re ready to enjoy a slice, just thaw it in the refrigerator overnight. Properly stored, frozen cheesecake can last for up to 2 months.
- Serving after chilling: When you’re ready to serve your stored cheesecake, it’s always a good idea to let it sit at room temperature for about 15-20 minutes. This brings out its full flavor and ensures the best texture. And, of course, don’t hesitate to add a fresh dollop of whipped cream or a drizzle of caramel sauce to elevate it to its initial glory!
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Hi. I see “I don’t have pumpkin pie spice”
But I don’t even see pumpkin pie spice called for in the recipe. Am I missing something?
You are totally correct, not sure how that sneaked in to this post, but I’ve removed it now and thanks so much for letting me know.
This was delicious! I’m usually too scared even to try baking cheesecakes, but this one seemed easy enough. And it was! I love that it wasn’t too sweet, and the white chocolate chips on top really add a special touch. Thanks! Will make it again for Thanksgiving.
Glad you found it easy to make and it will be perfect for your Thanksgiving meal.
This is the best pumpkin cheesecake! I tried it first time last weekend and it turned out delicious. Can’t wait to make it for Thanksgiving!
Glad you enjoyed it!
I could have eaten the entire cheesecake with that thick, rich filling! This dessert was the perfect way to get my pumpkin fix on.
Yep, I have to hide it away from myself or I’ll end up eating WAY too much of it!
This treat it’s just perfect how it is. I made this for the weekend, and everybody loved it. They were asking the recipe, and I was so happy to send your link to them. This cheesecake is definitely a hit.
Creamy, sweet, and so decadent! The biscoff cookie crust supports this heavenly pumpkin cheesecake.
We love the Biscoff crust too…
My wife made this for me and it was SO tasty!
Glad you liked it Chad!
My 20-something daughters love all things pumpkin and are in town visiting us for a few days so I made this cheesecake for them. I knew they’d love it but it was the biscoff cookie crust that sold the recipe for me. The girls loved it of course but my husband and I, who aren’t super pumpkin fans, loved it just as much. It’s rich and creamy, and honestly the perfect dessert for fall. Thanks for a great recipe!
You are more than welcome, it’s great when you find a dessert that the whole family can enjoy together.