Home » Recipes » Desserts » Pumpkin Cheesecake

Pumpkin Cheesecake

posted December 9, 2023
by Cassandra Morris
Indulge in the perfect fusion of cheesecake and pumpkin pie with this simple and creamy Pumpkin Cheesecake recipe. No messy water bath needed and made completely from scratch!
Pumpkin Cheesecake | cookingwithcassandra.com

Pumpkin Cheesecake Recipe

Indulge in the perfect fusion of cheesecake and pumpkin pie with this simple and creamy Pumpkin Cheesecake recipe. No messy water bath needed and made completely from scratch!

Ingredients

Cookie Crust

  • 22 full sheets graham crackers
  • ½ cup pecan halves
  • ½ cup unsalted butter melted
  • 2 tablespoons white sugar
  • 1 tablespoon light brown sugar
  • ½ teaspoon cinnamon
  • pinch salt

Pumpkin Cheesecake

  • 24 oz (3 - 8 oz) bricks of cream cheese softened to room temperature. Be sure to use brick-style and not spreadable cream cheese
  • 1 cup light brown sugar
  • ¼ cup white sugar
  • 1 cup pure pumpkin puree
  • cup sour cream room temperature
  • 2 teaspoons of pure vanilla extract
  • ½ teaspoon freshly squeezed lemon juice
  • 4 large eggs room temperature
  • 1 tablespoon all-purpose flour
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Pinch of salt

Cinnamon Whipped Cream (optional)

  • 1 cup whipping cream cold
  • 1/4 cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

Cookie Crust Instructions

  • Preheat the oven to 350˚F. Place the pecan halves and the graham crackers in the bowl of a large food processor and pulse until fine crumbs form.
  • Transfer fine crumb mixture to a bowl. Add melted butter, white sugar, brown sugar, salt and use a fork to combine ingredients well until crumbs are all moistened.
  • Pour into a 9-inch spring-form pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. Use the bottom of a measuring cup or your fingers to pack it into the bottom and up the sides.
  • Bake the crust for 8-10 minutes then transfer to a wire rack to cool to room temperature.
  • Turn off the oven.

Pumpkin Cheesecake

  • Beat the cream cheese and sugars in a stand mixer or in a large bowl with a hand-mixer at medium-high speed, for 5 minutes. Mix until combined and fluffy. Scrape down the sides and bottom of the bowl as needed with a rubber spatula to ensure ingredients are mixed well. 
  • Add in pumpkin puree, sour cream, vanilla extract and freshly squeezed lemon juiced until combined.
  • Lower the mixer speed and beat in the eggs, one at a time, until just incorporated (approx 5 seconds per egg).
  • With the mixer on low, beat in the flour, salt, cinnamon, ginger and nutmeg.
  • Fill a large rectangular glass pyrex baking dish, ¾ of the way up with room temperature water and place on one rack directly below the middle rack in the oven.
  • Preheat the oven to 350˚F. Place water filled rectangular glass baking dish in the oven as the oven preheats.
  • Spread cheesecake batter evenly over the prepared crust.
  • Once the oven is preheated, transfer to the oven on the middle baking rack (one rack above the glass filled glass dish).
  • Bake cheesecake for 55-60 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for another 1 hour and 30 minutes as it cools down.
    Pro Tip: Don’t open the oven while cooking! Opening the oven door drastically reduces the temperature, which can slow the baking process and can cause your cheesecake to crack and sink. To prevent cracks do not open the oven during baking to check on the cheesecake. Only open at the end when opening slightly with a wooden spoon at the 55-60 minute mark.
  • Remove cheesecake from the oven and place on a wire cooling rack. Let cool completely to room temperature and then transfer to refrigerator for at least 6 hours or overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
  • Before serving, prepare your cinnamon whipped cream. Use a Wilton 1M icing tip to pipe the whipped cream around the perimeter of the cheesecake.
  • Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  • Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Cinnamon Whipped Cream Instructions (Optional)

  • Making the Cinnamon Whipped Cream is totally optional! Feel free to use Cool Whip right out of the can for a great quick option to top this delicious Pumpkin Cheesecake recipe!
  • Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
  • Add whipping cream, powdered sugar, vanilla extract and cinnamon to the chilled bowl of a stand mixer or chilled mixing bowl.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment whip on medium-high speed until medium to stiff peaks form, about 3–4 minutes. Stopping halfway through to scrape down the sides of the bowl.
  • Transfer mixture to a piping bag with a Wilton 1M icing tip to pipe whipped cream around the perimeter of the chilled cheesecake.
  • Slice, serve, and enjoy!

Hi, I’m Cassandra!

I’m a proud wife, dog mom, food lovin’ Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

You Might Also Like

Best Spaghetti Squash Lasagna Recipe

Spaghetti Squash Lasagna low carb lasagna | cookingwithcassandra.com

Do you like lasagna? I’ve had all types of lasagna, from those inexpensive Italian restaurants to the frozen type that they sell in supermarkets and convenience stores. Each one of those experiences has given me the joy of eating comfort food which is just so flavorful and rich. However, later on, I end up feeling bloated – like I ate way too much. Is that just me or have any of you felt the same way?  Anyway, that had been my fate with lasagna, until I came across the idea of using spaghetti squash to make lasagna. “What is spaghetti squash?” you ask.  Great question! I love...

Healthy Chocolate Peanut Butter Oatmeal Bars

No Bake Bars | cookingwithcassandra.com

Do you know how some days you just crave a Snickers bar for no absolute reason? I don’t know about you, but I love me a good Snickers bar every once in a while. But every time I eat one I feel so sick and bloated after. Plus the high sugar content makes it impractical to make it a regular snack choice. So, I went out on a quest to create a healthier chocolate peanut butter tasting yummy treat! I’ve been CRAZY obsessed with these no-bake chocolate peanut butter oatmeal bars! As a healthier replacement for the high-calorie and sugar-loaded Snickers, these are so addictive and for good...

Baked Balsamic Chicken with Mozzarella Cheese

Mozzarella Cheese Balsamic Chicken Breast | cookingwithcassandra.com

If you have been around the blog for a while, you’ll know that I can never say no to Italian food. As an ode to one of my favorite cuisines, I am always looking for ways to cook and share Italian dishes with my family and friends. (With some wine, of course!) This balsamic chicken with mozzarella cheese is one of those delectable dishes that is inspired by Italian flavors. The chicken breasts are roasted so tenderly that people can’t tell it’s breast meat. So juicy! Marinating the meat in a sweet balsamic glaze, which is accompanied by juicy cherry tomatoes and plenty of melted mozzarella...

Old Fashioned Beef Stew Recipe

Beef Stew Recipe | cookingwithcassandra.com

I LOVE a good stew. They are the ultimate comfort food (followed by a cheesy hash brown casserole). They fill up your belly with food and your heart with warmth. There are so many variations of stew that are downright delicious: Japanese curry, goulash, and old-fashioned beef stew, which is today’s recipe.  In January, when it’s freezing cold in Winnipeg, cooking up a batch of stew is an instant cure to get rid of the winter blues. Alright, maybe not an instant cure per se… there’s a wait time of 3 hours before you can dig in. But you know what I mean: it’s a lifesaver in our cold...

Did you make this recipe?

Tag @cookingwithcassandra on Instagram and hashtag it #cookingwithcassandra

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




Hi, I'm Cassandra!

I'm a proud wife, dog mom, food lovin' Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

Jujeh kabab - Eating | cookingwithcassandra.com

Get the Inside

Scoop

Be the first to receive free e-books, recipes, inspiration, and exclusive extras you won’t want to miss!

FREE E-COOKBOOK10 Quick & Easy Dinners Recipes

Cooking dinner doesn’t have to take all night. Get our newest recipes, exclusive content PLUS our 10 Quick and Easy Dinner Recipes to get you started!

FREE E-COOKBOOK10 Quick & Easy Dinners Recipes

Cooking dinner doesn’t have to take all night. Get our newest recipes, exclusive content PLUS our 10 Quick and Easy Dinner Recipes to get you started!