(Last Updated On: December 9, 2022)
We tried a new easy pumpkin cheesecake recipe for the first time this Thanksgiving season and it was simply fantastic! If you haven’t tried this recipe, you absolutely must! It is so amazing!
If you want to try something different during the holidays, especially the months of November and December, think about changing out the traditional pumpkin pie everyone serves at Thanksgiving and Christmas dinner, and make this creamy pumpkin cheesecake instead.
Pumpkin cheesecake has all the pumpkin flavor of traditional pumpkin pie plus more! It is the perfect Thanksgiving dessert! But of course, you can make this delicious dessert any time of the year!
🥧 Pumpkin Cheesecake Ingredients
Graham Cracker Pie Crust
- 1 cup of graham cracker crumbs (crushed – about 12 squares – that’s 6 full graham crackers)
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon of ground ginger
- 1/4 cup unsalted butter
Pumpkin Cheesecake Filling
- 2 packages cream cheese (8 ounces each – softened)
- 3/4 cup of granulated sugar
- 2 large eggs (lightly beaten)
- 1 cup of canned pumpkin
- 1/2 teaspoon of ground cinnamon (divided)
Topping for the Pumpkin Cheesecake
👩🍳 How to Make Pumpkin Cheesecake (Step-by-Step Instructions with Detailed Photos)
Step 1. Preheat the Oven
Set the oven to 350 degrees Fahrenheit.
Step 2. Set Out the Packages of Cream Cheese
Also, at this time, take the two packages of cream cheese out of the refrigerator and let them sit at room temperature so they can soften up a bit.
Step 3. Prepare the Graham Cracker Crust
Crush the Graham Crackers
Take six full graham crackers and break them in half, ending up with 12 squares. Then put the 12 graham cracker squares in a baggie or ziplock bag. Crush the graham crackers with your hands or roll a rolling pin over them until they are just about fine crumbs. Put the graham crackers crumbs in a medium bowl, then set them aside for now.
Note: Save some graham cracker crumbs for the whipped topping in the last step.
Melt the Butter
Put 1/4 cup of butter into a microwave-safe bowl and microwave it until melted, about 25 seconds. Everyone’s microwave may be different, so keep an eye on the butter while it is in the microwave.
Add the Melted Butter to the Graham Cracker Crumbs
Put the melted butter in the bowl together with the graham cracker crumbs.
Add the Sugar and Spices
Put 1/4 cup of granulated sugar, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger together with the melted butter and graham cracker crumbs.
Stir the Graham Cracker Mixture
With a spatula, mix the graham cracker crumbs, granulated sugar, ground cinnamon, ground cloves, ginger, and melted butter until mixed well. Make sure to coat all of the graham cracker crumbs in the butter. The butter is the glue, so to speak, that will hold the crust together.
Put the Graham Cracker Mixture into a Springform Pan
With your hands or a spoon, press the graham cracker mixture into a springform pan with a removable bottom. If you don’t have a springform pan, any pie dish would work just fine. After pressing the crumbs into the pan, set it aside for now.
Note: You can place a round piece of parchment paper down in the springform pan before you add the graham cracker crumbs if you prefer to do so. We didn’t put parchment paper down first.
Tip: This springform pan is leakproof and is a great pan to use for cheesecake, quiche, mousse, coffee cake, and more. It snaps open on the side to remove the outer rim of the pan, but the bottom stays put under the finished pumpkin cheesecake. Removing the outer rim of the pan makes it very easy to cut individual slices when you are ready to serve this dessert.
Step 4. Prepare the Filling
Combine the Cream Cheese and Sugar
Now that the bottom graham cracker crust is in the pan, it is time to make the pumpkin cheesecake filling. Put the two packages of cream cheese we set out earlier to soften, and 3/4 cup of granulated sugar in a large bowl.
Beat the Cream Cheese and Sugar
Beat the Eggs
In a small bowl, lightly whisk 2 large eggs with a fork or whisk.
Add the Eggs to the Cream Cheese Mixture
Add the lightly beaten eggs together with the cream cheese mixture.
Mix the Eggs with the Cream Cheese Mixture
With the mixer still at medium speed, mix the lightly beaten eggs with the cream cheese mixture. Mix until all is thoroughly blended.
Add the Pumpkin and Cinnamon to the Cream Cheese Mixture
Add 1 cup of canned pumpkin, and 1/4 of a teaspoon of ground cinnamon (half of the ground cinnamon we divided in the ingredients list) to the cream cheese mixture.
Mix the Cream Cheese, Pumpkin, and Cinnamon
On medium speed, mix the cream cheese, cinnamon, and pumpkin mixture until all is blended well into a pumpkin cheesecake batter.
Dump the Batter into the Crust
Pour the pumpkin cheesecake batter on top of the graham cracker crust.
Sprinkle a Little Cinnamon on Top
With the rest of the ground cinnamon that we divided earlier, sprinkle 1/4 teaspoon of it over the top of the pumpkin cheesecake batter before putting it into the oven.
Step 5. Bake at 350 Degrees Fahrenheit
Set the pan of graham cracker crust and cream cheese pumpkin batter on a baking sheet, then put it into the oven. Bake it at 350 degrees for 35 to 40 minutes. Try not to open the oven door while it is baking.
After 35 or 40 minutes, take the pumpkin cheesecake out of the oven and put it on a wire rack for a few minutes to cool down. Then place it into the refrigerator to cool and firm up for about 1 and a half to two hours before we put the whipped topping on it.
Tip: If you are using a springform pan, slide a knife around the sides of the pan to loosen the pumpkin cheesecake from the rim. Then loosen the buckle on the side of the pan, but do not completely remove the rim at this time. After the pumpkin cheesecake is completely cooled, then you can release the side buckle and remove the outer rim of the pan.
Step 6. Prepare the Topping
The pumpkin cheesecake topping consists of 1 cup of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. This is a creamy whipped topping that is just heavenly spread on top of the pumpkin cheesecake!
Beat the Heavy Whipping Cream, Powdered Sugar, and Vanilla Extract
The first step to make the pumpkin cheesecake topping is to put 1 cup of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract in a large bowl.
Then get your handheld electric mixer or stand mixer out, start at low speed, then increase the speed to medium speed, and eventually to high speed while beating the heavy cream until it thickens and forms peaks, which takes about 5 to 10 minutes or so. Scrape the sides of the bowl as you beat the cream.
Step 7. Spread the Topping on Top of the Pumpkin Cheesecake
Take the pumpkin cheesecake out of the refrigerator, then spread the whipped topping all over the top.
Sprinkle Some Graham Cracker Crumbs on Top
After you have spread the whipped cream topping on the pumpkin cheesecake, sprinkle a few crumbs of graham crackers on top. That’s it. Your amazing pumpkin cheesecake is made. Store it in the refrigerator until you are ready to serve it to your family, friends, and guests.
🍴 Recipe Variations
- Add 3/4 of a cup of finely chopped walnuts with the graham cracker crumbs, sugar, ground cinnamon, ground cloves, ground ginger, and melted butter. Then sprinkle two tablespoons of finely chopped walnuts on top of the pumpkin cheesecake filling before baking it in the oven. Or you can sprinkle some walnuts on top of the whipped topping instead.
- You can spread store bought Cool Whip on top of the pumpkin cheesecake for the topping instead of whipping up the heavy cream.
- The whipped cream topping can be omitted if you prefer not to do this step of the recipe, but it compliments the pumpkin cheesecake beyond words… it is so delicious.
This pumpkin cheesecake should be good in the refrigerator for at least a couple of days. I doubt you will have any left after that. But just in case you do have a few slices left, you can put them in a freezer-safe airtight container and freeze them in the freezer for at least a couple of months.
Yes, pumpkin cheesecake needs to cool in the refrigerator for at least a couple of hours so that the pumpkin filling can be set. The filling is on the soft side when it first comes out of the oven. The refrigerator firms it up. Also, it has to be cooled before the whipped topping can be spread on the top, otherwise, the heat from the pumpkin cheesecake will melt the whipped topping, hence a sloppy mess.
You can serve pumpkin cheesecake any time of the year or for any special occasion when you want to impress your guests. Pumpkin cheesecake is terrific tasting and so easy to make. It also looks pretty. Your family and guests will be pleased!
💡 Final Thoughts
Keep any leftover pumpkin cheesecake in the refrigerator. Use aluminum foil to cover the top of the cheesecake. Do not use plastic wrap since it can cling to the whipped topping.
Traditional cheesecake is good, no doubt about it, but when the traditional classic cheesecake is mixed with a pumpkin puree mixture of delicious warm spices such as cinnamon, cloves, and ginger, the best flavor pops out which is unbelievable!
The holiday season is always a fun time of year, and it’s always fun to make something different for the holiday dessert. This cheesecake definitely tastes good after eating some Thanksgiving turkey and dressing.
❤️ Some Pie Recipes You Will Love
- Lemon Meringue Pie with Condensed Milk – A simple lemon meringue pie recipe with only 6 ingredients, four lemons, vanilla extract, sweetened condensed milk, eggs, granulated sugar, and a 10-inch prepared pan with a graham cracker crust.
- Sugar Cream Pie Recipe (Classic) – A creamy vanilla custard filling (without eggs) and a melted butter and cinnamon sugar topping. It is super easy to make and the taste is heavenly.
- Peach Pie with Canned Peaches Recipe – An easy peach pie recipe with canned peaches, sugar, cinnamon, brown sugar, vanilla extract, lemon juice, and butter. So delicious!
📄 Recipe Card
Easy Pumpkin Cheesecake
Graham Cracker Pie Crust
Pumpkin Cheesecake Filling
- Preheat the oven to 350 degrees Fahrenheit.
- Set the packages of cream cheese on the counter to soften.
Graham Cracker Pie Crust
- Crush the graham crackers into crumbs. Save a few crumbs to sprinkle over the whipped topping in the last step.
- Melt the butter for about 25 seconds in the microwave.
- Add the melted butter, granulated sugar, ground cinnamon, ground cloves, and ground ginger to the graham cracker crumbs. Mix well making sure the butter coats all of the graham cracker crumbs.
- Press the graham cracker mixture into a springform pan or pie pan. Set aside for now.
Pumpkin Cheesecake Filling
- Combine the packages of cream cheese we set out earlier to soften, and the granulated sugar in a large bowl.
- Using an electric hand mixer or stand mixer on medium speed, beat the cream cheese and sugar until well blended and fluffy.
- In a separate bowl, lightly whisk the large eggs with a fork or whisk then add them to the cream cheese mixture. Mix well.
- Add the pumpkin and ground cinnamon to the cream cheese mixture. Mix the cream cheese filling well.
- Pour the cream cheese filling into the graham cracker crust. Sprinkle the ground cinnamon (the remaining half we divided earlier) over the top of the cream cheese filling.
- Set it on a baking sheet and bake at 350 degrees Fahrenheit for 35 to 40 minutes. While it is baking, do not open the oven door.
- Cool on a wire rack for a few minutes, then put it in the refrigerator for 1 and a half to 2 hours to completely cool.
Topping for Pumpkin Cheesecake
- Add the heavy whipping cream, powdered sugar, and vanilla extract into a large mixing bowl.
- Beat it for about 5 to 10 minutes with an electric hand mixer or stand mixer on low speed, then increase the speed to medium, then high. Beat until it thickens and forms peaks.
- After the pumpkin cheesecake is completely cooled, spread the whipped cream topping all over the top.
- Sprinkle some graham cracker crumbs on top of the whipped cream topping.
- Store any leftover pumpkin cheesecake in the refrigerator for about 2 or 3 days.
- If you still have leftover pumpkin cheesecake after that, you can freeze the rest in an airtight container for up to 3 months or so. It can be kept in the freezer a little bit longer than that, but it will lose its texture, taste, and quality.
- You can mix in 3/4 of a cup of finely chopped walnuts to the graham cracker crust, then sprinkle some on top of the filling before baking it.
- You can substitute Cool whip instead of whipping up the heavy cream for the topping, or omit it if you prefer.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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