Easy Spiced Pumpkin Cheesecake Recipe

Slice of pumpkin cheesecake garnished with whipped cream on a white plate.

5 from 1 vote

This easy spiced pumpkin cheesecake recipe delivers the creamy, smooth, pumpkin flavor of your dreams! Pumpkin pie has nothing on this fall-flavored dessert.

Prep Time20

Cook Time1 30

Course: Dessert

Cuisine: American

Keyword: cheesecake, easy, pumpkin

Servings:

Calories: 437kcal

Author: Leigh Harris

Ingredients

Crust

1/3 cup butter melted
1 3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice

Pumpkin Cheesecake

24 oz cream cheese, softened (3 - 8oz blocks)
1 cup granulated sugar
1/4 cup dark brown sugar
3 large eggs, room temperature
15 oz pumpkin puree (1 can of pure pumpkin)
1/3 cup sour cream, room temperature
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice

US Customary - Metric

Instructions

Crust

Preheat oven to 350 degrees F.
In a large bowl mix the melted butter, graham cracker crumbs, granulated sugar, salt, and pumpkin pie spice together evenly. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake, cooling until it reaches room temperature.

Pumpkin Cheesecake

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, granulated sugar, and dark brown sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.
Turn mixer to low and add in the pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl and the beaters often to make sure everything is combined.
With the mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Don’t over-mix, but make sure all the ingredients are mixed in evenly and the mixture is smooth.
Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
Pour the cheesecake filling on top of the cooled crust.
Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure no water enters the cheesecake and the water level doesn’t come up higher than the foil.
Bake for 60 minutes, or until the center is almost set. It will still jiggle a little bit.
Turn the oven off and leave the door shut. Allow the cheesecake to sit in the warm oven for 45 minutes. Remove from the oven, and cool for at least an hour until it reaches room temperature.
Cover the pan and place in the refrigerator for at least 6 hours, or best overnight.

Notes

Be sure the cream cheese, sour cream, and eggs are at room temperature.
Beat the cream cheese and sugars until completely smooth.
Always double-wrap the bottom of the springform pan with heavy-duty aluminum foil, sealing it tightly to prevent water from getting into the pan.
Storing - Let the cheesecake cool completely, lay paper towels across the top of the pan (not touching the cake), and then wrap tightly in plastic wrap and store in the refrigerator for 4-5 days.

Freezing - Once completely cooled, remove the cheesecake to a cardboard cake round, wrap it tightly with plastic wrap, and then aluminum foil. Or freeze in a freezer-safe container for up to 1 month for the best flavor and texture.
Freezing individual pieces – I like to freeze them on a parchment-lined baking sheet for at least one hour or until hard. Then wrap each individual slice in plastic wrap, and then freeze it in a freezer-safe bag.

Nutrition