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Pumpkin Cheesecake

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Updated Sep 13, 2024
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This is our best pumpkin cheesecake recipe yet. A scrumptious blend of sweet brown sugar, savory spice, and the perfect seasonal flavors of pumpkin – pumpkin cheesecake is the perfect autumn dessert. Much sweeter and creamier than pumpkin pie, it’s an indulgent finisher to your fall meals.

This easy pumpkin pie cheesecake recipe only takes about 20 minutes of prep, so it’s so easy to throw together and bake in the oven. And the results are incredible. A sweet, crunchy cracker crust topped with creamy pumpkin cheesecake, topped just the way you like it is just the thing to take any meal to the next level.

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. Heat 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.

Frequently Asked Questions

Can This Pumpkin Cheesecake Recipe Be Made Gluten Free?

You can absolutely make this pumpkin cheesecake recipe gluten free with just a couple of easy substitutions. Simply swap the all-purpose flour for a gluten-free flour, such as almond flour. Then switch out the graham crackers for a gluten free cracker and follow the recipe as written.

How Do I Know When My Pumpkin Cheesecake Is Done?

When the center of the pumpkin cheesecake is set, but still jiggles slightly, it’s done baking. If you want to make absolutely sure, you can use an instant-read thermometer to test the temperature. The pumpkin cheesecake is done when the internal temperature is 150° F.

Pumpkin Cheesecake

  • Prep Time 20 min
  • Total 8 hr 45 min
  • Servings 16
  • Ingredients 11
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Ingredients

Crust

  • 1 3/4 cups graham cracker crumbs (about 24 squares)
  • 2 tablespoons granulated sugar
  • 1/2 cup butter or margarine, melted

Filling

  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons brandy, if desired
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  • Step 
    2
    Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  • Step 
    3
    Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  • Step 
    4
    Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • Step 
    5
    To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Nutrition

430 Calories
29g Total Fat
7g Protein
36g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
145mg
49%
Sodium
290mg
12%
Potassium
210mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
4%
Sugars
29g
Protein
7g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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