New recipes

Pumpkin Cheesecake

Pumpkin Cheesecake

Position the oven racks in the center and lower third of your oven. Fill a roasting pan about half full with water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees. Coat a 9-inch springform pan with nonstick cooking spray.

Put the graham crackers and 1 tbsp of the granulated sugar in the bowl of a food processor and grind until fine. Add the butter and 2 tbsp water and pulse until moistened. Press into the bottom of the prepared pan.

Bake until set and golden brown, 10 to 12 minutes. Cool completely.

Combine the cream cheese, brown sugar, the remaining 1/3 cup granulated sugar and salt in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy. Add the yogurt, eggs and egg whites, reduce the mixer speed to low and continue to beat until blended. Add the pumpkin, flour, pumpkin pie spice and vanilla.

Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.

Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven.

Bake until just set and the center wiggles slightly, 50 to 60 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes, and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and the pan to release the sides. Cool completely, and then chill until cold, at least 4 hours or overnight.

Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Allow the cheesecake to come to room temperature, 30 to 60 minutes. If the top of the cake appears wet, blot with a paper towel to dry. Dust with the confectioners' sugar.

Best Pumpkin Cheesecake

This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good. It’s an excellent make-ahead dessert that takes very little effort to prepare, yet it’s stunning to serve. Now that it is officially autumn and the leaves are starting to show their beautiful vibrant colors underneath, I thought I would celebrate the start of a new season with this showstopping dessert: my best pumpkin cheesecake recipe!

Best 5 Pumpkin Cheesecake Recipes

With a silky-smooth center and buttery, crumbly crust, pumpkin cheesecake is a go-to autumnal dessert that celebrates the warm, aromatic spices of the season. Filled with classic fall flavors and mouth-watering decadence, our top five pumpkin cheesecake recipes below are simple to prepare and sure to please every sweet tooth.

5. Emeril's Pumpkin Cheesecake — For added crunch, Emeril adds crushed pecans to his traditional graham cracker crust and sprinkles sugared pumpkin seeds atop the cake before serving.

4. Pumpkin Cheesecake Tarts with Gingersnap Crust — Present each guest with his or her own easy-to-make tart for quick, no-stress serving.

3. Gina Neely's Pumpkin Cheesecake — Gina's cheesecake recipe features a spicy gingersnap crust and sweet cinnamon-laced whipped cream.

2. Food Network Magazine's Almost-Famous Pumpkin Cheesecake — This indulgent restaurant remake uses pure pumpkin and velvety cream cheese to achieve that coveted creamy filling.

1. Paula Deen's Pumpkin Cheesecake — Made with tangy sour cream and ground nutmeg and clove, this Southern favorite (pictured above) is a top Paula pick.

22 Easy Pumpkin Cheesecake Recipes to Make This Fall

You might as well call your kitchen "The Cheesecake Factory" from here on out.

Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. We've got pumpkin-flavored cheesecake bars, trifles, dips, and more.

Sure, this seems like a basic cheesecake . until you realize it's garnished with homemade pumpkin spice cookies. Yep, you heard that right.

If you happen to love fall and Oreo cookies more than anything in the world, then you need to take a bite of this chocolatey cheesecake.

Recipe Summary

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • ½ cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

I’m indescribably thankful to have read (and re-read) my favorite book that’s perfect for November: One Thousand Gifts. There’s a reason there are that many reviews for it. It’s written by NY Times Bestseller by Ann Voskamp, who also authors the inspirational blog, A Holy Experience. I’m now reading her second book, The Broken Way.

And no, this is not an advertisement or anything sponsored. I just can’t possibly stroll through Thanksgiving season without sharing what I’m reading and loving this month with you.

Um…and eating too. 😋 Let’s dive into the best pumpkin cheesecake recipe you’ll ever need or want. It’s adapted from an old Bon Apetit recipe I saved in my files years ago. Once you taste this, you’ll discover that Cheesecake Factory’s pumpkin cheesecake recipe isn’t nearly as delicious as the one you made yourself.

This is truly a New York style pumpkin cheesecake recipe that’s worth every single bite.

Eat it after 24 hours

Kiersten Hickman/Eat This, Not That!

While the pumpkin cheesecake is still enjoyable to eat after letting it refrigerate for 4-6 hours, I find it is best after a full day. So if you plan on making this pumpkin cheesecake for your Thanksgiving table, prep it a day before your Thanksgiving festivities. When ready to serve, top each slice with some whipped cream, and serve with berries.


Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice beat until smooth. Pour into crust.

Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Related Video

Utterly amazing. The crunch of the caramelized nutty crust is fantastic, I usually double the crust ingredients to ensure it's not too thin. Adding the bourbon is a must to give it a little extra complexity in the flavor. We make this almost every Thanksgiving.

So I would, being the good sport I am, give this recipie a top rating! Even though Everything that could go wrong did! The recipie is very good and is easy to follow and indeed turns out! A very good thing! The bad thing is I made this for Christmas, the night before! Enjoying the good Christmas cheer and while roasting a lovely duck, I endevoured to mix throughly and smoothly all the ingredients. Carefully pouring it into the prepared shell. baking it to just the right doneness. Only to have a large tub of sour cream jump out of the refrigerador to explode my cheesecake and sour cream all over the said refrigerador and floor and the mountainous tray of freshly washed dishes. Truly shocked I tasted what was on my hands and decided that this was indeed a great recipie!

One of my favorite recipes. It comes out perfect every time. The only change I make is that I double the crust because I prefer it a little thicker. The main reason I do enjoy is that it is not to sweet. I bake it maybe 10 minutes more and it comes out beautifully.

I love this recipe. However, I prefer a little thicker crust so I double it. I don’t use quite all of it. The filling is creamy

I have been making this recipe (without the bourbon) for years. ever since it was first published in Gourmet Magazine. I don’t know why that is not credited here. This is one of our very favorite deserts. My son loves it so much he had me give the recipe to our caterer so it could be served at his rehearsal dinner 10 years ago. It comes out perfect every time. Bake it beyond the “just set” point. It should not be real soft and jiggly in the center. Never use anything but the Libby commercial packed pumpkin. Anything else is a juicy mess.

The filling was good but no one cared for the sour cream topping. It needs to be sweeter. Will probably not make again. Also baking for 65 minutes firmed up the filling.

Fabulous recipe- crust is most delicious. Only change I made was wrapping my springform pan in layers of foil and setting cheese cake in a preheated water bath to bake as I do with with any cheesecake I make.

I've made this for 4 years in a row, its amazing! I don't add the bourbon ((just because I usually don't have any onhand). Its creamy, relatively light and everyone loves it. It's my "go to" when I have to bring a wonderful dessert.

This was a hit at Thanksgiving. I used ginger snaps for the crust which was suggested by a young chef in her review. Excellent! This will be the start of a new tradition in our home.

This is delicious. Creamy, smooth, wonderful fall flavors. For the people who are wondering why the recipe calls for 2 cups (20 ounces) of sour cream. There is a difference between volume and weight. 2 cups of sour cream measured with a standard 1-cup measure weigh about 20 ounces. 2 cups of flour measured with a standard 1-cup measure weigh about 8.5 ounces. 2 cups of sugar would weigh something else. Weight and volume are different.

Having made many cheesecakes this sounded like a nice diversion from Pumpkin Pie. NOT SO! Like others have noted, this never firmed up even with additional baking time. Not sure why but keep searching.

So amazing! Make sure that you double the graham cracker mixture, this is the best part, especially when it caramelizes a bit and gets crunchy--a touch of heaven. Find a way to eat the whole thing within a few days so the crust doesn't soften up.

BEST CHEESECAKE EVER. I don't review recipes, in general. This gets a review. It is absolutely DELICIOUS. Make this. And DO double the spices and place a cookie sheet under your springform pan (on a separate rack).

Love this recipe. One issue, the crust came out a little wet, possibly because of the brown sugar. The pecans in the crust were an excellent addition. Next time I will omit part of the brown sugar.

Been making this recipe for years

always a HUGE hit. I garnish with Peppered Glazed Pecans and precut with dental floss into 32 tiny slices for entire gang to have a taste on Thanksgiving and other special holidays!

I made a few mistakes with this recipe. #1 I didn't have a flat-bottomed springiform pan, so I buttered a pan with a dimpled base and used parchment paper -- the cake stuck to the parchment and left scraps of paper that my guests had to pick off the crust. #2 I only own air-insulated cookie sheets, so when I placed the cake pan a cookie sheet to bake, it delayed baking time to almost 2 hours. Overall the cake was forgiving in that it still tasted good despite the caramelized crust from being baked longer than intended and the bits of parchment paper. The color is a brighter orange than the photo and the flavor is quite pumpkiny. Cracks in the cake top are forgiven by the sour cream topping. I will make this again, with a new cookie sheet & springiform.

This is a fabulous recipe. A new Thanksgiving staple for me. My family and friends loved it!! I did omit the topping and it was divine and not hard to make.

This is a great recipe. It's a great combination of flavors and not overly sweet. AND.. for people like me who are not great bakers. it didn't take much fussing to get a very beautiful looking desert. I doubled the bourbon in the topping and might even add more the next time around.

I didn't even have time to make the topping, just the cheesecake itself, but it is divine. Everyone loved it.

This is a fabulous recipe. I make it every year for the holidays. I omit bourbon and add 1 1/2 tsp. vanilla. Enjoy!

I made this for Thanksgiving and it turned out beautifully! I used canned pumpkin and dried it a bit on paper towels prior to using so that it turned out creamier. I plan on making it every year!

This has been a family favorite since 1990. This year, smaller group, so only one desert and this will be it, by popular request.

I've been making this every chance I get for 4 years now. It's fantastic. Best of the pumpkin pie and cheesecake worlds combined. Personally, I love the original graham cracker and pecan crust because it's lightly toasty and not too sweet, which is a nice change from the usual over-sweetened crusts. I even go light on the sugar when making it to keep from overpowering the toasty pecan flavor. I also double the spices and add a dash of cloves (because I love cloves and think everything is better with them) to warm up the flavor. The pumpkin still shines through wonderfully. I DO have to cook it a little over an hour in my oven, otherwise the center is soupy. I'm not sure if it's my elevation or my oven, but about 65 minutes has consistently been the *perfect* time. And I add about 4 times the amount of bourbon in the topping. it's delicious!

This was delicious, although I did make some changes. I omitted the cinnamon entirely as I dont like that spice. (I know, I know Im one of the 7 people in the world who hates cinnamon.) I doubled the other spices, and doubled&. er, maybe tripled the bourbon. I also used gingersnaps for the crust, per previous reviewer suggestions. The cheesecake ended up light and delicious. I made it for an office potluck and it was a hit. One problem I had was the crust ended up really stuck on the bottom of my pan. Any thoughts as to why?

Ultimate Pumpkin Cheesecake

This post may contain affiliate links. Read my disclosure policy.

Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust.

Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. This year, surprise your family and friends with the flavor of pumpkin pie PLUS the creamy richness of a New York Cheesecake with this easy Pumpkin Cheesecake recipe.


The holidays are fast approaching and it’s been all things pumpkin here. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.

Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level.

To make holiday baking easier I like to use ingredients that are similar in multiple recipes, like pumpkin puree and cream cheese. Starting with basics from a pumpkin pie recipe, you can make so many delicious holiday desserts all at once.

My love for cheesecake comes from the denser, firmer, slightly less sweet New York Cheesecake with added sour cream and a bit of flour added to the cream cheese for texture. Cheesecake with pumpkin pie mix? Now that sounds like perfection.

My Pumpkin Cheesecake has a pie crust made from gingersnaps but below are some options like a more traditional crust from graham crackers. You will need to pre-bake some in your springform pan before adding the filling to ensure you don’t get a soggy bottom.

If you are new to baking, but want to skip store-bought desserts, you may be tempted to turn to the no bake Pumpkin Cheesecakes instead of the baked version. Don’t worry, I’ve got some tips to ensure that you get a perfect pumpkin pie cheesecake that will impress everyone.

The basic tools of making a perfect cheesecake are a springform pan, a delicious pie crust, and some softened cream cheese. With step-by-step instructions, making this decadent holiday dessert has never been easier.