Pumpkin Cheesecake
This Pumpkin Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of fall. With a velvety smooth filling made from cream cheese, pumpkin purée, maple syrup, and cozy spices like cinnamon, cloves, and ginger, it’s the ultimate dessert for Thanksgiving, Christmas, or any autumn gathering. Baked low and slow in a buttery graham cracker crust, this cheesecake has a luscious texture and a flavor that feels like a hug in every bite. Whether you’re serving it at a holiday dinner or bringing it to a potluck, this pumpkin cheesecake will always steal the show.
$18–$22 (depending on cream cheese and pumpkin brand)
Equipment
- 9-inch Springform Pan – For baking the cheesecake
- Mixing Bowls – For combining wet and dry ingredients
- Electric Mixer – To beat the cream cheese until fluffy
- spatula – For scraping and smoothing
- Measuring Cups & Spoons – For accuracy
- Baking sheet – To place under the springform pan in case of leaks
Ingredients
- 2½ lbs cream cheese room temperature
- ½ cup sugar white
- ½ cup sugar brown
- ¼ cup maple syrup
- 1 cup half-and-half
- ½ tsp cloves ground
- ½ tsp ginger ground
- 1 tsp cinnamon
- 4 eggs scrambled
- 1 tbsp vanilla extract
- 15 oz canned pumpkin
Instructions
- Preheat the oven to 325 degrees.
- Generously spray 1-inch springform pan with Pam.
- Prepare a graham cracker crust (if you don’t have one, call me for a recipe, 303-973-8587) and press into the bottom of the pan.
- Whip cream cheese until light and fluffy.
- Blend in the sugars and maple syrup.
- Add the pumpkin.
- Blend in the half-and-half.
- Add the spices.
- Scrape down the sides of the mixing bowl and continue blending the ingredients.
- Blend in the eggs.
- Blend the batter until smooth.
- Pour into the prepared pan and bake for 1 hour.
- Turn off the oven and leave the pan in the oven for another 30 minutes.
Notes
Tips for Success
- Always use room temperature cream cheese for a silky filling.
- Avoid over-mixing once you add the eggs—this prevents cracks.
- Place the springform pan on a baking sheet to catch any drips.
- For extra insurance, you can use a water bath for even baking.
Flavor Variations
- Add a pecan praline topping for extra crunch.
- Drizzle with caramel sauce before serving.
- Swap the graham crust for a gingersnap crust for added spice.
Nutrition
Calories: 476kcalCarbohydrates: 30gProtein: 9gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 157mgSodium: 333mgPotassium: 263mgFiber: 1gSugar: 26gVitamin A: 6935IUVitamin C: 2mgCalcium: 140mgIron: 1mg
Tried this recipe?Let us know how it was!
