This luscious, decadent cheesecake is the perfect ending to any feast.
While Cheesecake Factory may claim rights on pumpkin cheesecake, as it’s one of their most popular varieties, did you know that cheesecake itself actually has ancient roots? It’s true! The OG cheesecake, while slightly different than what we know, goes all the way back to ancient Rome. Roman cooks combined pressed cheese with eggs and baked the concoction under hot bricks. The phenomenon eventually spread throughout Europe and eventually to the States. It wasn’t until the early 20th century that pasteurized cream cheese made cheesecake what we know and enjoy today.
Like any popular food, variations on cheesecake arose throughout the latter half of the 20th century: chocolate cheesecake, lemon cheesecake, white chocolate raspberry swirl, funfetti birthday cake, and yes, pumpkin. Pumpkin cheesecake is a wonderful dessert any time of year, but especially for fall gatherings. You get all of the rich cheesecake texture plus the wonderfully cozy pumpkin spice flavors. It’s a lovely combo.
Pumpkin cheesecake may just become a new tradition at your family gatherings for Thanksgiving and other fall meals. It’s easy to make, you can make it ahead, and the taste is so good. The buttery graham cracker crust is the perfect base for the velvety cheesecake, which is bursting with pumpkin spice flavor and color. Even if you’ve never made a cheesecake from scratch before, you can turn out a celebration-worthy dessert that everyone will love.
How to soften cream cheese
When a recipe calls for softened cream cheese, it might be tempting to just stick the chilled block of cream cheese in the microwave, hit a few buttons, and hope for the best. However, you can end up with melted cream cheese, which is definitely too soft! Softened cream cheese should be around 70 degrees when checked with an instant-read thermometer; this is just about room temperature. The safest way to soften cream cheese to room temperature is to remove it from the wrapper, cut it into small cubes, lightly cover it with a clean dish towel, and let it sit for about 35 minutes at room temperature.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 6 days. The graham cracker crust will start to get a bit soggy toward the end of that window, but it will still taste great. The cheesecake can also be wrapped in plastic and stored in the freezer in freezer-safe containers or a Ziploc bag for up to 3 months.
Serving suggestions
Our family loves pumpkin cheesecake topped with dollops of Homemade Whipped Cream and sprinkles of nutmeg or pumpkin pie spice. Once in a while, I mix things up and serve it plain with scoops of cinnamon or butter pecan ice cream, which is also good. If you want to try a different crust than the graham cracker crust, you can make a gingersnap crust by substituting crushed gingersnaps for the crushed graham crackers. It’s a delicious variation!
If you’re serving pumpkin cheesecake with other desserts at a big gathering, it goes well with other fall-flavored treats. For instance, Apple Bundt Cake or Caramel Commotion Bars both complement the pumpkin cheesecake and are both make-ahead to save time.
Pumpkin Cheesecake Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 24 ounces cream cheese softened
- 1 1/4 cups granulated sugar
- 1 cup pumpkin purée
- 5 tablespoons sour cream
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 tablespoons all-purpose flour
- Whipped cream for serving optional
Instructions
- Preheat your oven to 350°F.
- Mix graham cracker crumbs, sugar, and melted butter until combined. The mixture should resemble wet sand.
- Press the mixture firmly into the bottom and slightly along the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes, then allow to cool to room temperature.
- In a large bowl, add the softened cream cheese and beat until smooth. Gradually mix in the sugar.
- Mix in the pumpkin purée and sour cream until well combined.
- Incorporate eggs individually, mixing on low speed after each addition until just combined.
- Stir in vanilla extract, pumpkin pie spice, and flour until just mixed.
- Pour the filling over the crust.
- Cover the base of the pan with aluminum foil and set it inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the side of the springform pan.
- Bake for 45-55 minutes or until the center is almost set.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour.
- Remove from oven and water bath. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Run a knife around the edge to loosen. Remove the pan's sides, slice, and enjoy. Serve with whipped cream if desired.
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