Dessert

Pumpkin Cheesecake Recipe

ByMariam Harutyunyan January 12, 2026January 12, 2026

Introduction

This pumpkin cheesecake is a perfect blend of creamy, spiced pumpkin filling and a rich browned butter graham cracker crust. It’s a cozy dessert that’s ideal for fall gatherings or any time you want a seasonal treat with a twist. The whipped cream topping adds a light, fluffy finish that complements every bite.

A close-up view of a pumpkin pie with two main layers: a dark brown crumbly crust on the bottom and a smooth thick orange pumpkin filling above it. On top, there is a thick layer of white whipped cream with soft swirl textures, sprinkled lightly with brown cinnamon powder. The pie sits on a round wooden stand, and the background shows blurred light-colored dried plants and white pumpkins, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (280g) graham cracker crumbs (regular or gluten free)
1/3 cup (70g) light brown sugar, packed

1 tsp ground cinnamon
Pinch of salt

1/2 cup unsalted butter, browned
4 (8oz) bricks full fat Philadelphia cream cheese, room temperature

1 cup (200g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tbsp vanilla bean paste (or vanilla extract)

2 tbsp cornstarch
1/4 tsp salt
1 1/2 tsp ground cinnamon

1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice

1/4 cup (60g) full fat sour cream
4 large eggs, room temperature
1 (15oz) can pumpkin puree (not pumpkin pie filling)

2 cups (480ml) heavy whipping cream
2 tbsp powdered sugar

Instructions

Step 1: Arrange two oven racks—one at the very bottom and one in the middle. Preheat oven to 350°F (175°C). Coat a 9″ springform pan with nonstick spray and line the bottom and sides with parchment paper; set aside.

Step 2: In a saucepan over medium heat, melt the unsalted butter and cook until browned. Remove from heat and let cool slightly.
Step 3: In a bowl, combine graham cracker crumbs, 1/3 cup brown sugar, cinnamon, and salt. Pour in the browned butter while warm (not hot) and stir to coat the crumbs evenly.
Step 4: Press the crumb mixture firmly into the bottom and sides of the prepared pan using the bottom of a measuring cup. Bake on the middle rack for 10 minutes. Remove and allow to cool while preparing the filling.

Step 5: In a large bowl, beat the cream cheese with both sugars on low speed until smooth and combined. Scrape down the bowl and mix again to ensure even texture.
Step 6: In a medium pot, bring about 4 cups of water to a boil; set aside. Place a large roasting pan on the bottom oven rack.
Step 7: Add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice to the cream cheese mixture; mix on low until combined. Scrape down the bowl, then mix in sour cream on low speed.

Step 8: Add eggs one at a time, mixing on low speed. Scrape the bowl after two eggs and again after all four eggs are incorporated.
Step 9: Mix in the pumpkin puree on low speed until mostly combined. Remove the bowl and fold the batter by hand, scraping the sides and bottom to ensure a smooth mixture.
Step 10: Pour the batter into the cooled crust and smooth the top, covering the crust completely.

Step 11: Carefully open the oven door and pull out the bottom rack just enough to pour the boiling water into the roasting pan. Quickly return the rack and place the cheesecake on the middle rack above the pan. Close the door to trap steam for a humid baking environment.
Step 12: Bake for 1 hour and 10 minutes. The cheesecake should be puffed with a jiggly center when done.
Step 13: Turn off the oven and crack the door open. Let the cheesecake stay inside for 1 hour to cool gradually.

Step 14: Remove from the oven, let cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours or overnight.
Step 15: When ready to serve, remove the cheesecake from the pan and peel off parchment paper.
Step 16: For the whipped cream, combine heavy whipping cream and powdered sugar in a large bowl. Whisk on high speed until soft peaks form.

Step 17: Spoon whipped cream over the chilled cheesecake, slice, and serve.

Tips & Variations

Use gluten free graham crackers to make this cheesecake gluten free without sacrificing flavor.
Brown the butter carefully to bring a nutty depth to the crust that enhances the pumpkin spices.

For a smoother texture, make sure cream cheese and eggs are at room temperature before mixing.
Try adding a sprinkle of toasted pecans or candied ginger on top for extra crunch and flavor.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep the whipped cream separate until ready to serve for best texture. To reheat, allow cheesecake slices to come to room temperature or warm briefly in a low-temperature oven, but it is generally best enjoyed chilled.

How to Serve

A tall pumpkin pie slice is displayed on a round wooden stand with a thick brown crust at the bottom and sides, topped with a thick, fluffy layer of white whipped cream dusted with light brown cinnamon powder, showing a smooth orange pumpkin filling inside. The background shows blurred white pumpkins and dried plants, and the pie is set on a white marbled surface with some cinnamon sticks and a white bowl nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, not pumpkin pie filling, because the filling contains added sugars and spices that can alter the flavor and texture of the cheesecake.

Why do I bake the cheesecake with a water bath and steam?

The water bath and steam create a humid environment in the oven that prevents cracking and drying out, resulting in a creamy, smooth cheesecake texture.