Pumpkin Cheesecake

How to Make Pumpkin Cheesecake

Prepare the Pan

First wrap a 9-inch springform pan with foil to prevent leaking. Then coat the pan with cooking spray. Preheat your oven to 325°, and you’re ready to start the pumpkin cheesecake.

Bake the Crust

To form your crust, combine cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the pan and bake for about 8 to 10 minutes until set. Remove from the oven and let it cool at room temperature for 5 minutes, then refrigerate for 5 minutes to cool completely before moving to the next step.

Mix the Pie Filling

While the crust is baking, it’s time to make the filling for the pumpkin cheesecake. Whisk together flour, pumpkin pie spice, brandy, and pumpkin puree until smooth. In a separate bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually beat in brown sugar and granulated sugar. On low speed, beat in 1 egg at a time, then gradually add the pumpkin mixture until smooth.

Bake and Serve

Now it’s time to put it all together! Pour the filling into the crust and bake for about 1 hour and 15 minutes, until set.

Pumpkin Cheesecake Toppings

How do you put the perfect finishing touch on pumpkin cheesecake? The classic topping is a dollop of whipped cream, but you can add extra flavor with a dusting of pumpkin pie spice on top. The sweetness of the whipped cream plus the warmth of the spice makes an unbeatable flavor combination.

For a savory experience, you can skip the whipped cream and top your pie with pumpkin pie spice.

Storing Pumpkin Cheesecake

First, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight, to prevent the pie from drying out. An airtight container with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.

Wrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy.

Betty’s Best Cheesecake Recipes

Take a look at some of our other mouth-watering cheesecake recipes.

Best Cheesecake Recipe

As the name implies, this is the best recipe around for classic cheesecake. Not only is it easy to make, it’s also infinitely customizable! It’s a simple dessert, or the perfect base for any of your favorite toppings or garnishes.

New York Cheesecake

For a different style of cheesecake, the New York Cheesecake mixes it up with a slightly denser texture, and a light, citrus twist!

Lemon Cheesecake

An even simpler recipe with an even bigger burst of citrus sweetness—this Lemon Cheesecake uses lemon pudding to cut out a few steps, and adds in so much flavor.

Salted Caramel Cheesecake

A creamy cheesecake smothered in gooey, delicious salted caramel – when you’re craving something sweet, it doesn’t get much better than Salted Caramel Cheesecake.

Red Velvet Cheesecake

A cheesy twist on a decadent devil’s food cake. You’ll love the way the rich, chocolatey cheesecake plays off of the sweet, fluffy whipped cream on top of this Red Velvet Cheesecake.