Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin Cheesecake 3.5 (1,392) 92 Reviews Pumpkin pie spice takes creamy cheesecake to the next level. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 16, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 8 hrs Servings: 12 Pumpkin dessert in some form is a must-have for the holidays. After all, dessert is what everyone remembers anyway. Some gravitate toward traditional pumpkin pie, but we like to surprise our guests with something equally as delicious—pumpkin cheesecake. Our pumpkin cheesecake recipe is silky smooth and light as air, with autumnal flavors abound. A layer of buttery toasted graham cracker crumbs is baked with a creamy pumpkin cream cheese filling that’s spiced with the perfect amount of pumpkin pie spice. Each slice is begging for a dollop of whipped cream. Whichever pumpkin desserts you bake this season, make sure you give this cheesecake a try. Jason Donnelly 27 Cheesecake Recipes for Every Skill Level Pumpkin Cheesecake Ingredients Graham crackers: They're a classic for a reason. Not only do they pair perfectly with classic cheesecake, their buttery flavor is a great base for the pure pumpkin flavor of this cheesecake. Cream cheese: Full-fat cream cheese is the only way to go. It's the most important ingredient for any cheesecake, so treat yourself to the good stuff. Pumpkin puree: Look for cans labeled "pure pumpkin" instead of "pumpkin pie filling." This way, no other flavors are added beyond those in the recipe. Sugar: Not only does sugar add a touch of sweetness, but it also keeps the filling light and soft. Eggs: Eggs are responsible for the cheesecake's creamy custard-like texture. Pumpkin pie spice: Store-bought spice mix pairs with pumpkin to give this cheesecake its signature autumnal flavor. To make your own pumpkin puree, remove the stem from a 4-pound pumpkin, slice it in half, and remove the seeds. Roast at 400 degrees Fahrenheit until tender, about 1 hour. Tips for Perfect Cheesecake Avoid soggy crusts: Cheesecake crusts can become soggy when moisture from a water bath seeps into the springform pan. Luckily, this recipe bakes at a low enough temperature that a water bath isn't totally necessary. By skipping this step, you won't run the risk of ruining the cheesecake with a soggy crust that falls apart. Don't over-mix or over-bake: Mixing the cream cheese filling just until all of the ingredients are incorporated will keep the batter light and fluffy. Over-baking the cheesecake will not only make the texture grainy, but it can also cause the top to crack as it cools. Pull the cheesecake from the oven as soon as the edges are set but the center is still a bit wobbly. Use room temperature ingredients: Softened cream cheese and room temperature eggs will incorporate beautifully into the batter, making it super smooth. No Cracks or Soggy Crusts: These 4 Tips Will Help You Make a Perfect Cheesecake Every Time Why Use a Springform Pan? The nonstick surface and removable bottom and sides are perfect for a lot of desserts, but especially for cheesecake. As it cools, the cheesecake will shrink away from the sides ever so slightly, and it will be easy to unlatch the springform band. You'll be able to serve this delicate dessert with ease. Should I Use a Water Bath? Many recipes will instruct you to partially submerge the cheesecake in a hot water bath to keep it moist and creamy. This recipe contains a healthy amount of cream cheese and bakes at a relatively low temperature—it comes out creamy every time without a water bath. 28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Ingredients For the Crust 1 ¼ cups graham-cracker crumbs (from 10 whole crackers) ¼ cup sugar 4 tablespoons unsalted butter, melted For the Filling 4 packages (8 ounces each) bar cream cheese, very soft 1 ¼ cups sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin puree 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract ½ teaspoon salt 4 large eggs, room temperature Directions Jason Donnelly Preheat oven, prepare pan, and make crust: Preheat oven to 350°F, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; Jason Donnelly To make crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham cracker crumbs. Press crust into pan: Press crumbs firmly into bottom of pan to form crust. Jason Donnelly Bake crust: Bake until golden around edges, 10 to 12 minutes. Jason Donnelly Mix cream cheese filling: Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth. Jason Donnelly Add flour: Mix in flour (do not overmix). Jason Donnelly Add pumpkin and spices: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Jason Donnelly Add eggs: Add eggs one at a time, mixing until each is incorporated before adding the next. Jason Donnelly Assemble cheesecake: Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Jason Donnelly Bake cheesecake: Transfer to oven; reduce oven heat to 300°F. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening). Jason Donnelly Cool, refrigerate, and serve: Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving. Jason Donnelly Jason Donnelly Avoid unnecessary cracks by cooling the cheesecake slowly. Let it cool to room temperature before transferring to the refrigerator. How to Serve Pumpkin Cheesecake: Jason Donnelly Top with a simple dollop of whipped cream sweetened lightly with confectioners' sugar or pure maple syrup. Serve à la mode with a generous scoop of your favorite vanilla ice cream. Drizzle to your heart's content with sticky caramel sauce. Frequently Asked Questions What is the best cream cheese for cheesecake? The dairy aisle in the supermarket can be overwhelming when it comes to cream cheese options. The brand doesn't matter so much, but we always suggest using blocks of plain full-fat cream cheese for cheesecake. Avoid anything labeled "whipped" or "Neufchâtel." Why do you put eggs in cheesecake? Eggs are responsible for a lot of the creaminess and rich texture of cheesecake. This recipe has the perfect number of eggs, making the texture light and extra smooth without collapsing in the center. More Cheesecake Recipes to Try Chocolate Cheesecake Chocolate-Pumpkin Cheesecake Bars Pumpkin Cheesecake Pie with Gingersnap Crust Country Cheesecake Ricotta Cheesecake Cheesecake with Blueberry Topping Originally appeared: Everyday Food, November 2004 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.