Delicious Pumpkin Cheesecake Recipe for Fall Season

Indulging in a warm and creamy slice of pumpkin cheesecake is one of the many delights of the autumn season. Whether you’re a fan of traditional pumpkin pie or simply looking to try something new, this Joy of Baking Pumpkin Cheesecake Recipe is guaranteed to satisfy your sweet tooth.

The combination of fluffy cream cheese, aromatic spices, and rich pumpkin puree creates a delectable harmony that will leave your taste buds dancing. This recipe has been tested time and time again by professional bakers and home cooks alike, making it a trusted go-to for any special occasion.

But why settle for store-bought when you can create your own? By following this easy-to-follow recipe, you’ll become a star in your kitchen, impressing friends and family with your baking skills.

So gear up your oven, dust off your mixing bowls, and let’s get ready to bake some joy!

Why You’ll Love This Recipe

Joy of Baking Pumpkin Cheesecake
Joy of Baking Pumpkin Cheesecake

Looking for a fall-flavored dessert to impress your guests? Look no further, as I introduce you to the Joy of Baking Pumpkin Cheesecake recipe. This mouthwatering delight is sure to get taste buds tingling and leave a lasting impression on any guest, young or old.

What makes this recipe so special, you may ask? Well, firstly, it’s the perfect balance of creamy cheese and delicious pumpkin pie flavor that makes every bite irresistible. With just the right amount of spice from nutmeg, cloves, ginger, and cinnamon mixed with the classic graham cracker crust, every bite is like a piece of heaven.

But wait, there’s more! This recipe is incredibly versatile and can be tailored to your preferences. Want to add a crunch? Toss in some nuts or a dash of caramel. Want to make it lower carb or sugar-free? Use low-fat cream cheese or sugar alternatives. It’s an easy recipe that allows experimentation while keeping the delicious flavors intact.

Moreover, this recipe boasts an impressive shelf life. Not only can it be made ahead of time and stored conveniently in the fridge for easy serving but also frozen for longer storage. So why settle for pumpkin muffins or pie when you can have a slice of Joy of Baking Pumpkin Cheesecake any day?

In conclusion, take advantage of this opportunity and try this recipe out soon. Treat your taste buds to an exciting mélange of flavors and enjoy the experience with your friends and family today!

Ingredient List

 This creamy pumpkin cheesecake is a crowd-pleaser at any fall gathering.
This creamy pumpkin cheesecake is a crowd-pleaser at any fall gathering.

Before we start preparing the Pumpkin Cheesecake, we need to gather all the necessary ingredients. Assemble your ingredients according to the list below and ensure they are at room temperature, as this will ensure a smoother consistency when mixing.


  • Graham cracker crumbs: 1 1/2 cups
  • Granulated sugar: 1/3 cup
  • Unsalted butter melted: 1/3 cup
  • Cream cheese room temperature: three packages (8 oz each)
  • Light brown sugar: 3/4 cup
  • Pumpkin Puree: 1 cup
  • Sour cream: 1/4 cup
  • Heavy cream: 1/4 cup
  • Pure vanilla extract: 2 teaspoons
  • Salt: 1/4 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground ginger: 1/2 teaspoon
  • Ground nutmeg: 1/2 teaspoon
  • Ground cloves: 1/4 teaspoon

The graham cracker crumbs can be purchased pre-made, or you can make them by crushing graham crackers in a food processor or using a rolling pin. The cream cheese should be left outside for some time to soften before use.

Next, let’s proceed to step four, where we will learn how to prepare this delicious dessert.

The Recipe How-To

 The graham cracker crust provides the perfect crunchy, buttery base for the smooth cheesecake filling.
The graham cracker crust provides the perfect crunchy, buttery base for the smooth cheesecake filling.

Now that we have covered the basics of this pumpkin cheesecake recipe, let’s dive into how you can recreate this treat in your own kitchen.

Step 1: Preparing the Crust

First things first, let’s prepare the crust for our pumpkin cheesecake. We will need to combine 1 and 1/2 cups of graham cracker crumbs, 1/3 cup of melted butter, and 2 tablespoons of granulated sugar. You can pulse the graham crackers in a food processor or put them into a plastic zip-lock bag and crush them with a rolling pin until they turn into fine crumbs. Once done, mix them with the melted butter and sugar until all ingredients are well combined.

Then, pour the mixture into a 9-inch springform pan and then use a measuring cup or anything flat to press it firmly onto the bottom of the pan and an inch or so up the sides.

Note: Another option is to incorporate some ground pecans, walnuts or almonds into your crust mix for added crunchiness.

Step 2: Preparing the Filling

Now it’s time to prepare the filling for the pumpkin cheesecake. First off, preheat your oven to 325°F or around 163°C.

In a mixing bowl, blend together three 8 oz cream cheeses, at room temperature, until they become creamy or smooth. Add in 1 cup of light brown sugar (avoid using dark brown sugar), and blend until they are smoothly mixed with cheese.

Continue by adding 1 teaspoon of pure vanilla extract, which will add scent and flavor to our cake batter. Then, add 3 large eggs, one by one, whisking slowly after each egg is dropped in. Stir in 1/2 teaspoon of salt.

After blending smooth, add in one cup (8 oz can) of plain pumpkin puree (canned pumpkin works as well) and mix thoroughly together with around 3 tablespoons of sour cream to add tanginess to your mixture. Now spice things up by adding three-quarter teaspoon tablespoon ground cinnamon, half teaspoon ground ginger, quarer tsp each of ground nutmeg and cloves. Mix everything thoroughly until you achieve an even consistency.

Lastly, add a few drops Wilton Orange Gel Food Colouring for brightening up colors of Pumpkin Cheesecake Mixture uniformly.

Step 3: Baking

Now that we have prepared our crust and filling for our pumpkin cheesecake recipe, it’s time for baking!

Firstly wrap springform pan twice with aluminum foil from outside to keep water from seeping in during baking through the seams which sometimes appears when making Pumpkin Cheesecake Recipe similar. Next place your bundt pan inside another pan larger than itself allowing plenty of room around edges.

Pour your filling evenly on top of your crust within the prepared pan.

Next step is putting it into hot water bath gently ensuring no splash enters within foil wrapping outside which

Substitutions and Variations

 Swirls of spiced pumpkin puree throughout the cheesecake add a beautiful pop of autumn color.
Swirls of spiced pumpkin puree throughout the cheesecake add a beautiful pop of autumn color.

The beauty of this pumpkin cheesecake recipe lies in its versatility. You can substitute and modify ingredients according to your taste preferences and dietary restrictions. Here are some options to explore:

– Low carb Pumpkin Cheesecake: If you’re watching your carb intake, swap the graham cracker crust for a nut or almond flour crust sweetened with a low-carb sweetener such as Stevia. Use full-fat cream cheese, heavy cream, and pumpkin puree for richness.

– Gluten-free Pumpkin Cheesecake: For a gluten-free version, replace the graham cracker crumbs with gluten-free cookie crumbs or crushed nuts.

– Vegan Pumpkin Cheesecake: For a vegan twist, substitute cream cheese with vegan cream cheese and sour cream with vegan sour cream. You may also use silken tofu or cashew cream in place of the cheese.

– Mini Pumpkin Cheesecakes: Turn this recipe into bite-sized treats by making mini pumpkin cheesecakes in muffin cups instead of a large pan.

– Pumpkin Cheesecake Bars: If you prefer a more portable option, make pumpkin cheesecake bars instead of the traditional pie-shaped cheesecake. Cut them into squares and store them in the refrigerator for a quick snack or dessert.

– Pie Recipe Variation: You can also transform this recipe into a classic pumpkin pie by pouring the filling into a pre-made pie crust instead of a graham cracker crust.

Experimenting with these variations will help you create new flavors while staying true to the essence of this delicious pumpkin cheesecake recipe.

Serving and Pairing

 No need to choose between pumpkin pie and cheesecake when you can have the best of both worlds in this dessert.
No need to choose between pumpkin pie and cheesecake when you can have the best of both worlds in this dessert.

Now that you’ve baked your pumpkin cheesecake to perfection, it’s time to decide on the best way to serve and pair it for maximum enjoyment. The creamy texture and rich flavors of this dessert are best complemented by other fall flavors like warm spices and nuts.

A dollop of whipped cream or vanilla ice cream on top of a slice of pumpkin cheesecake is an indulgent treat that will elevate the experience. You can also sprinkle some chopped toasted pecans or walnuts over the top for a delightful crunch and nuttiness.

If you’re looking for a drink to pair with your pumpkin cheesecake, a cup of coffee or tea will do just fine. For something a little more festive, try serving it with a spiced apple cider or hot cocoa with whipped cream on top.

For those who want to take it one step further, you can turn your pumpkin cheesecake into a showstopper dessert table centerpiece by pairing it with other fall-themed sweets. Serve it alongside mini pumpkin muffins, pumpkin pie bars or even a classic pumpkin pie!

The choices are endless when it comes to serving and pairing this delicious dessert. So go ahead and get creative, experiment with different combinations and find what works best for you!

Make-Ahead, Storing and Reheating

 The aroma of cinnamon, nutmeg, and ginger baking in the oven will fill your kitchen with the essence of fall.
The aroma of cinnamon, nutmeg, and ginger baking in the oven will fill your kitchen with the essence of fall.

Making and storing desserts in advance is one of the most convenient ways to save time, especially during the holiday season. When it comes to this pumpkin cheesecake recipe, we have good news: it can be made a day or two ahead! Here are some tips to ensure you store and reheat your cheesecake properly and get the best out of your delicious pumpkin cheesecake.

After baking your pumpkin cheesecake, allow it to cool completely before storing. This process will prevent condensation from forming on top of the cheesecake, making sure that it stays smooth and creamy. Once cooled, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it until you’re ready to use it.

If your plans change, and you need to freeze your cheesecake for later use, you can wrap the cooled cheesecake in plastic wrap followed by aluminum foil and freeze it for up to a month. When defrosting the frozen cheesecake, remember to remove it from the freezer the night before and let it thaw in the refrigerator overnight.

Reheating a cold pumpkin cheesecake is crucial for getting optimal flavor. Preheat your oven to 375°F (190°C). Remove the cheesecake from its container and place it on a baking sheet covered with parchment paper. Wrap foil around the edges of the cheesecake so they don’t brown too much. Bake for 10-12 minutes until warm but not hot.

Remember that serving your pumpkin cheesecake at room temperature allows all its flavors to develop fully!

Tips for Perfect Results

 Don't skip the sour cream topping - it adds a tangy balance to the
Don’t skip the sour cream topping – it adds a tangy balance to the

To ensure the perfect pumpkin cheesecake every time, there are a few tips and tricks that I’ve learned along the way. Here are my top suggestions for achieving flawless results:

Firstly, it’s important to let all of the ingredients come to room temperature before you begin baking. This step is crucial because cold ingredients can result in clumpy batter and an uneven mixture. Take the cream cheese out of the fridge at least 2 hours before you start baking so that it has time to soften.

Next, make sure not to overmix the batter – this can cause the cheesecake to crack while baking. Mix on low speed until everything is just combined, and be careful not to overbeat it.

When preparing your pumpkin mixture, be sure to use canned pumpkin puree rather than pie filling. Pie filling already has added sugar and spices, which will throw off the balance of flavors in your cheesecake.

Another tip is to use a water bath while baking the cheesecake. This involves wrapping the base of your springform pan with aluminum foil and placing it in a roasting pan filled with hot water. Doing so helps control the oven temperature and results in a creamy texture without cracks or imperfections.

Lastly, resist any urge to open the oven door during baking! Cheesecakes need a stable environment for successful cooking, and opening the door can cause abrupt temperature changes that may lead to cracking.

By following these tips, you’ll be well on your way to creating an irresistible pumpkin cheesecake that’s sure to impress!

Bottom Line

In conclusion, the Joy of Baking Pumpkin Cheesecake Recipe is a delectable dessert that is perfect for any occasion. The rich and creamy texture, combined with the warm autumn spices, will leave your palate satisfied and your heart content. Whether you are baking for your family, friends or baking enthusiasts, this recipe is guaranteed to please.

With easy-to-follow instructions, a few simple ingredients and some creative twists, you can easily make this dessert your own. You have learned about the substitutions and variations so you can personalize it to tantalize your taste buds or suit dietary needs. Furthermore, you have tips on serving and pairing, make-ahead, storing and reheating to even cater for feeding a crowd.

So what are you waiting for? Head over to where you can find delicious pumpkin cheesecake recipes like this one as well as other scrumptious delights. Don’t be scared to experiment in the kitchen — the possibilities are endless when it comes to pumpkin cheesecakes!

One last thing: if you are looking for a dessert that can bring joy and happiness to your life in just an hour of baking time, then give the Joy of Baking Pumpkin Cheesecake recipe a try. Trust me; it will become a family favorite in no time!

Joy of Baking Pumpkin Cheesecake

Joy of Baking Pumpkin Cheesecake Recipe

This is a great pumpkin cheesecake with a sour cream vanilla topping and a ginger-graham cracker crust.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert
Prep Time: 45 minutes
Cook Time: 1 hour
Calories: 536.9kcal


  • 1 cup graham cracker crumbs
  • 1/2 cup ginger snaps (finely ground)
  • 1 tablespoon sugar
  • 5 tablespoons butter (melted)
  • 2/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 lb cream cheese, room temperature
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated white sugar


  • Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch spring form pan.
  • For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
  • For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
  • In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
  • Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.
  • Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.

Your Own Notes


Serving: 173g | Calories: 536.9kcal | Carbohydrates: 42.5g | Protein: 9.3g | Fat: 37.4g | Saturated Fat: 21.9g | Cholesterol: 173.4mg | Sodium: 496.9mg | Fiber: 0.8g | Sugar: 26g