This pumpkin cheesecake recipe is the fall bake: pumpkin puree in a cream-cheese filling, graham crust, water bath. It is not pumpkin pie and it is not the plain New York cheesecake. Use that pillar for the unflavored method; use this page when the search is pumpkin cheesecake.
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Pumpkin Cheesecake
- Total Time: 10 hours
- Yield: 12 slices 1x
Description
Baked pumpkin cheesecake with graham cracker crust and pumpkin spice. From Alissa at Yummy Dishes.
Ingredients
Crust
- 1 3/4 cups (175g) graham cracker crumbs
- 3 tablespoons (38g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 24 oz (681g) full-fat cream cheese, room temperature
- 1 cup (200g) packed light brown sugar
- 1 cup (245g) pumpkin puree (not pie filling)
- 1/4 cup (60g) sour cream
- 2 tablespoons (16g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Heat the oven to 350°F (175°C). Wrap a 9-inch springform in two layers of foil. Mix crumbs, sugar, cinnamon, and butter; press into the pan. Bake 10 minutes. Cool. Lower the oven to 325°F (165°C).
- Beat the cream cheese until smooth. Beat in the brown sugar, then the pumpkin, sour cream, flour, spice, and vanilla. Scrape the bowl.
- Add the eggs on low, one at a time, just until combined.
- Pour into the crust. Set in a roasting pan and add hot water halfway up the foil.
- Bake 55 to 65 minutes until the edges are set and the center jiggles in a small circle. Turn the oven off, crack the door, rest 1 hour.
- Cool on a rack, then refrigerate at least 8 hours. Unmold and slice cold.
Notes
Use canned pumpkin puree, not pumpkin pie filling (that is already sweetened and spiced). The cake keeps 5 days refrigerated. A dollop of unsweetened whipped cream is enough — you do not need a second frosting recipe.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Cheesecake, not pie
Pumpkin pie is a custard in a pastry crust. This is a cheesecake. Sweet potato pie on this site is another custard. Do not merge them.
Substitutions
Gingersnap crumbs can replace graham. You can use 2 teaspoons cinnamon plus 1/2 teaspoon ginger if you do not have pumpkin pie spice. Do not swap in pie filling.
Mistakes to avoid
Do not skip draining extra liquid if your puree looks watery. Do not overbake until the center is rigid. Read the crack guide if the top splits.
Storage
Refrigerate covered up to 5 days. Freeze slices 1 month. Thaw in the fridge.
Nutrition (estimated)
About 420 calories per slice if cut into 12. Estimate only, not a lab test.
FAQ
Can I use pumpkin pie filling?
No. It is already sweetened. Use plain pumpkin puree and the sugar in this recipe.
Is this the same as New York cheesecake?
No. New York is plain. This filling has pumpkin and spice.
Do I need a water bath?
Yes for a smooth top. The crack guide explains what happens if you skip it.
Can I make it as bars?
A 9×13 pan makes thinner bars. Start checking at 35 minutes. That is still this recipe, not a new URL.