Homemade Pumpkin Cheesecake
This homemade pumpkin cheesecake is made with a rich and creamy pumpkin filling full of warm spices atop a graham cracker crust. It’s perfect for fall and garnished with soft maple whipped cream.
Other perfect cheesecake recipes for fall include maple caramel apple cheesecake and caramel apple cheesecake tarts!
This homemade pumpkin cheesecake is the best if you love both classic cheesecake and pumpkin pie as it combines the best of each, and may just even be better. It’s perfect for any fall day or to serve as a Thanksgiving dessert!
I love pumpkin season and a few other favorites include maple glazed pumpkin cake and pumpkin muffins, this recipe for pumpkin spiced fall cheesecake, though, is a showstopper! The silky classic cheesecake filling has plenty of pumpkin and warm flavors throughout it that make it the perfect holiday dessert.
Why You’ll Love This Recipe
- Easy pumpkin cheesecake recipe: No water bath is needed for this recipe! It turns out perfect and crack free every time.
- Impressive: This is the best creamy pumpkin cheesecake recipe that turns out beautiful and bursting with fall flavors. Topped with fresh maple whipped cream it’s sure to impress any guest!
Homemade Pumpkin Cheesecake Ingredients
Crust
- Graham cracker crumbs or digestive cookie crumbs processed into fine crumbs
- Melted butter
- Pecans: The chopped pecans are optional but add delicious flavor.
Pumpkin cheesecake filling
- Softened cream cheese: Full fat cream cheese from a block.
- Sugars: Both granulated sugar and brown sugar.
- Greek yogurt: Sour cream can be substituted.
- Vanilla extract
- Eggs: 2 large eggs plus one large egg yolk.
- Pumpkin purée: Not pumpkin pie filling. I use my homemade pumpkin puree.
- Pumpkin spice: A store bought blend works or make your own pumpkin pie spice.
Maple Whipped Cream
- Cream: Whole, heavy cream or whipping cream with at least 30% fat.
- Pure maple syrup
How to Make Pumpkin Cheesecake
Make the crust by combining the graham cracker or cookie crumbs with melted butter and pressing firmly into the prepared pan. Chill while making filling.
In a mixing bowl, beat eggs until combined. In a different large bowl, beat cream cheese until smooth and creamy.
Add the sugars, Greek yogurt, vanilla, pumpkin and pumpkin pie spice. Add the beaten eggs in 3 additions, beating after each addition and being careful not to over mix.
Pour the cheesecake batter into the crust then place the pan on a cookie sheet and bake pumpkin cheesecake. After baking leave the cheesecake in the oven with the oven off.
Remove from the oven, run a knife around the sides of the pan and cool completely to room temperature. After the cheesecake is cooled, cover well and refrigerate. Slice and serve with maple whipped cream if desired.
Cheesecake Tips
- For a light, creamy filling: Use room temperature ingredients! Set out cream cheese, Greek yogurt and eggs ahead of time so they are not cold.
- Don’t open the oven door: This invites cool air into the oven and can lead to your cheesecake falling and cracking.
- Cool slowly: If you cool your pumpkin cheesecake too rapidly this can cause a huge crack down the center. After baking, turn off the oven and leave cheesecake in the oven for 1 hour.
- Run a knife around the edge of the pan: As it cools tension can occur as the cheesecake cools and shrinks from the side of the pan which can lead to cracks. Loosening it from the sides can help prevent this from happening.
- If cracks do occur: Just cover them with a dollop of maple whipped cream, a drizzle of caramel sauce or even some chocolate ganache.
How to serve it?
I love the maple whipped cream included in the recipe but my stabilized whipped cream works great for making ahead of time. Either way a piped whipped cream looks so elegant! A store bought whipped cream could also be used.
This pumpkin cheesecake also tastes amazing with a caramel drizzle, of course I prefer my maple caramel sauce as it compliments the pumpkin flavor! If you are feeling really festive, serve a slice of this cheesecake with a glass of pumpkin spice liqueur.
Can I use a different crust?
As long as you make a homemade crust you can! A store-bought pie crust is too small for this pumpkin cheesecake pie but you can substitute the graham cracker crust for an Oreo crust or gingersnap crust if you would like.
More Pumpkin Desserts To Try
- Maple Glazed Pumpkin Donuts
- Pumpkin Pastry Cream Crostata
- Easy Homemade Pumpkin Ice Cream
- Pumpkin Baci Di Dama
- Pumpkin Cupcakes
If you are a lover of cheesecake and pumpkin flavored desserts like we are you are going to love this Pumpkin Cheesecake! Enjoy.
Homemade Pumpkin Cheesecake
Ingredients
FOR THE BASE
- 1½ cups graham cracker crumbs/digestive cookie crumbs
- ⅓ cup butter (melted)
- ¼ cup pecans (finely chopped) optional
FOR THE PUMPKIN FILLING
- 21 ounces cream cheese (whole fat)
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ⅓ cup greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup pumpkin puree (nothing added)
- 1½-2 teaspoons pumpkin spice
MAPLE WHIPPED CREAM
- 1 cup cream (whole, heavy or whipping cream, at least 30% fat content)
- 1½-2 tablespoons pure maple syrup
Instructions
- Pre-heat oven to 375F/190C. Lightly spray an 8 inch / 20 cm round springform cake pan or line a regular pan with parchment paper.
- Mix the graham cracker or cookie crumbs and the melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
- In a small bowl add the eggs and beat just to combine.
- In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugars and combine, then add the yogurt combine, add the vanilla, salt, pumpkin and spice combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
- Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 50-55 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the maple whipped cream. Enjoy!
MAPLE WHIPPED CREAM
- In a medium bowl, whip the cream until soft peaks form, then slowly add the maple syrup and continue to beat until stiff.
Hi Rosemary.
I was wondering if you cover the cheesecake after baking, and before it goes into the fridge, do you put anything on top to prevent it from collecting moisture? It says that you do that after you have eaten some, but what about just after baking, and after it cools completely? I know you said to cover it well before refrigeratorating, and what do use to cover it with? I’m making this next week, and just want to make sure. Thank you for the recipe, I’m sure it will be a big hit for the holidays.
Hi Leila, I don’t cover it while it is cooling after baking, and I just covered it with plastic wrap when I refrigerated it. I never notice any moisture on top. Thanks so much and I hope you enjoy it. Take care!