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Slice of pumpkin cheesecake next to a fork on a plate
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Pumpkin Cheesecake

This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 30 minutes
Servings 12 servings

Ingredients

For the Crust

For the Cheesecake

US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Tightly wrap (1) 9-inch springform pan in heavy duty foil. This step helps to prevent leaks when using a water bath. However, my favorite way to prevent leaks is to place a 9-inch springform pan into a 10-inch round cake pan. Both pans will go into a large roasting pan when baking the cheesecake. You will get all of the benefits of baking with a water bath without the risk of leaks.
  • Lightly spray the springform pan with nonstick cooking spray. Set aside.
  • In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes while you prepare the filling.
    2 cups graham cracker crumbs, 6 tablespoons unsalted butter, 1/4 cup granulated sugar, 1 teaspoon pumpkin pie spice
  • Begin to boil a large pot or kettle of water for the water bath.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
    32 ounces cream cheese, 1 cup granulated sugar, 1/4 cup packed light brown sugar, 3 large eggs, 1 can pure pumpkin puree, 1/3 cup heavy cream, 2 teaspoons pure vanilla extract, 1 tablespoon pumpkin pie spice
  • Pour batter into prepared crust. Place the 9-inch springform pan into a 10-inch cake pan and place both pans into a large roasting pan. Pour boiling water into the roasting pan until it is halfway up the side of the cake pan.
  • Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, cover and place it into the refrigerator to chill for at least 6 hours before serving.
  • If desired, top with whipped cream and/or drizzle with salted caramel sauce for serving.

Notes

  • If you don't want to mess the water bath or don't have a roasting pan, don't worry. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream!
  • A tightly covered cheesecake can be stored in the refrigerator for up to 3 days. The cheesecake can be stored for approximately 1-2 months in the freezer. To defrost, allow the cheesecake to thaw in the refrigerator overnight.