This Pumpkin Cheesecake is so delicious, everyone will definitely be a fan. It’s rich and creamy, and the pumpkin pie filling that’s swirled into it just sets it apart.
Our light and fluffy pumpkin cheesecake recipe has an easy graham cracker crust, goes together quickly, and bakes beautifully. This goes in the favorites column for us!
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Is this an easy cheesecake recipe?
No, I can’t say this is an easy recipe. There’s a lot of ingredients and a lot of steps but it’s worth it. That’s not like me–I know! I typically keep recipes super simple here at MoneywiseMoms.
Everything is spelled out so you can make this great pumpkin cheesecake and wow your family and friends with a tasty dessert they’ll be begging for again and again.
Fancier than traditional pumpkin pie
If you’re looking to add a delightful twist to your fall dessert lineup, consider baking our decadent cheesecake instead of the traditional pumpkin pie. Don’t get me wrong, I adore a classic pumpkin pie, but there’s something truly magical about the creamy, velvety goodness of pumpkin cheesecake.
The marriage of rich, spiced pumpkin filling and the silky, decadent cream cheese base creates a symphony of flavors and textures that will have your taste buds doing a happy dance. Plus, with a buttery graham cracker crust that provides the perfect crunchy contrast, it’s a dessert that’s hard to resist.
So, if you’re up for a little culinary adventure this season, give this tasty pumpkin cheesecake a try, and let your friends and family be wowed by this mouthwatering twist on a holiday favorite.
Ingredients for pumpkin cheesecake:
- cream cheese
- powdered sugar
- granulated sugar
- ground cinnamon
- half & half
- maple syrup
- canned pumpkin
- graham cracker crumbs
Helpful kitchen tools for this recipe:
- stand mixer
- 9-inch springform pan
- parchment paper
- firm spatula
- mixing bowls
- measuring cups and spoons
- pie server
How many servings does this pumpkin cheesecake recipe make?
This cheesecake will serve between 8 and 10 depending on the size of your slices. I’m calculating the servings and nutrition info on 8 slices just to be on the safe side! It’s a delicious recipe for pumpkin cheesecake so you’ll want the big slice 😉
When to serve pumpkin cheesecake
Pumpkin cheesecake is a versatile dessert that can be served on various occasions throughout the fall and beyond. Here are some perfect times to whip up this delectable treat:
- Thanksgiving Feast: This is a no-brainer. Pumpkin cheesecake is an excellent addition to your Thanksgiving table, providing a delicious alternative to or complementing the traditional pumpkin pie. It’s a great way to surprise and delight your guests.
- Halloween Gathering: If you’re hosting a Halloween party or attending one, a pumpkin cheesecake can be a showstopper. The spooktacular pumpkin flavor sets the mood, and you can even get creative with your decorations to make it a creepy yet scrumptious centerpiece.
- Autumn Dinner Parties: Whether it’s a cozy family gathering or a more formal affair, a pumpkin cheesecake will add a touch of elegance and warmth to your autumn dinner parties. Your guests will be impressed by your culinary skills and the exquisite flavor.
- Weekend Brunch: Who says you can only enjoy cheesecake in the evening? Pumpkin cheesecake makes for an indulgent brunch option, especially when paired with a hot cup of coffee or spiced chai tea. It’s a delightful way to start your weekend.
- Birthday Celebrations: If you or a loved one has a fall birthday, consider making a pumpkin cheesecake instead of the usual birthday cake. It’s a unique and flavorful way to celebrate another trip around the sun.
In a nutshell, fluffy pumpkin cheesecake is a dessert that can be enjoyed whenever you want to infuse a bit of fall charm and flavor into your life. So, why not give it a try?
What other delicious desserts recipes I can try?
Of course! I’d love to share some of my other favorite dessert recipes with you!
- Delicious Gluten Free Oatmeal Cookies
- The Most Amazing Chewy and Spicy Oatmeal Raisin Cookies
- Cupcakes SO Good You’d Never Know They Are Dairy & Egg Free
- You Need to Make this Pumpkin Chocolate Chip Cheesecake
Printable Pumpkin Cheesecake Recipe:
- 4 (four) 8-ounce packages cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 eggs, beaten
- 1/4 cup Half & Half
- 15 ounces canned pumpkin
- 3/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon maple syrup
- 2 eggs, beaten until light & fluffy
- 1 1/2 cups Half & Half
- 1 package graham cracker crumbs (13-16 ounces)
- 4 Tablespoons butter, melted
- 2 Tablespoons granulated sugar
- In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well-mixed and the crumbs stick together.
- Cut parchment paper to fit the bottom of the springform pan. Place the crumb mixture in the spring form pan, and press evenly with fingers. Smooth the crust mixture with the back of a large spoon making sure it's even.
- Wrap a piece of aluminum foil around the bottom of the springform pan and a little up the side, and place the pan in the freezer.
- In mixing bowl of a stand mixer, add cream cheese. With the whisk attachment, blend cream cheese on low speed to start, then on medium until it's fluffy (can also be done with a hand mixer).
- Turn off mixer and scrape down the sides of the mixing bowl with a rubber spatula. Blend cream cheese again.
- Turn off mixer and scrape the sides and the bottom of the mixing bowl and mix again on high speed for about a minute, making sure the cream cheese is fluffy.
- To this mixing bowl, add powdered sugar, granulated sugar, vanilla and salt. Mix until well-blended, starting with the mixer on low. Turn it off, scrape the sides, mix again, scraping sides, and then mix on high until well-blended.
- In a separate bowl, beat the 3 eggs with a whisk until they're light lemon yellow color.
- Add eggs to mixing bowl, and mix just until blended.
- Add the half & half, and mix until wel-blended.
- Place the mixing bowl in the refrigerator.
- In a large bowl, combine canned pumpkin, granulated sugar, cinnamon, salt, and maple syrup, Stir all together until well-blended.
- In a separate bowl, beat the 2 eggs until they're light and fluffy. Add to pumpkin mixture.
- Stir in the half & half, and mix until all ingredients are completely incorporated.
- Remove the crust from the freezer and the cheesecake mixture from the refrigerator.
- Starting with the cheesecake mixture, pour about 1/3 of it into the crust, and smooth it out with a rubber spatula.
- Place 5 Tablespoons of the pumpkin filling on top of that cheesecake layer, and swirl with a knife.
- Add another layer of cheesecake, and then 5 or 6 heaping tablespoons of pumpkin filling into the cheesecake layer, and swirl.
- Repeat until all the cheesecake and pumpkin filling have been used. The pan will be full. Carefully place the cheesecake in the oven, on the middle rack, and turn the oven to 475 degrees, and bake the cheesecake for 20 minutes. Then turn the oven down to 300 degrees.
- Place a small shallow dish with about 1/8 inch of water on the bottom rack of the oven, but not directly under the cheesecake. This helps prevent cracks in the surface.
- Bake the cheesecake for an hour at the lower temperature of 300 degrees.
- While the cheesecake is baking, DO NOT OPEN THE OVEN DOOR.
- When the hour is up, turn off the oven, and leave the cheesecake in the oven for 45 minutes, and again, do not open the oven door!
- When the 45 minutes are up, open the door about 1/4 of the way, and leave the cheesecake in the oven for an additional 30 minutes, then remove the cheesecake to a wire rack to cool.
- When the cheesecake is cooled, cover it with waxed paper, and then aluminum foil, and place it in the refrigerator for 24 hours to completely cool, and set.
- When ready to serve, top the cheesecake with whipped cream, and serve immediately.
Make the crust:
Whip the cream cheese:
Make the cheesecake mixture:
Make the pumpkin mixture:
Put it all together:
Amount Per Serving: Calories: 960Total Fat: 73gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 322mgSodium: 810mgCarbohydrates: 63gFiber: 2gSugar: 54gProtein: 17g