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Pumpkin Cheesecake

A pumpkin cheesecake that is perfect for the fall
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 45 mins
Cooling Time 1 hr 30 mins
Total Time 3 hrs 35 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 259 kcal


  • 9" or 10" springform pan
  • Hand or stand mixer with paddle attachment
  • Spatula
  • Food processor
  • 12" pan for bain marie
  • Parchment paper
  • Cheesecloth
  • Heavy duty foil


Graham Cracker Crust

  • 1 tsp cinnamon
  • 1 tbsp sugar
  • 5 tbsp unsalted butter melted
  • cup graham crackers 12 sheets

Pumpkin Cheesecake

  • 3 8 oz cream cheese blocks softened
  • 15 oz pumpkin puree canned
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 3 eggs
  • ¾ tsp salt

Pumpkin pie spice (1 Tbsp for the recipe)

  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger ground
  • ¾ tsp allspice
  • ¾ tsp cloves ground


Making the crust

  • Preheat the oven to 325°F or gas mark 3 and heat a pot of water to boil.
  • In a food processor combine the sugar, graham crackers, and cinnamon and pulse until the crackers turn into a fine crumb. You can also use store bought graham cracker crumbs as well.
  • Transfer the mixture to a bowl if using the food processor and add the melted butter.
  • Line the inside of the spring form pan using parchment paper.
  • Spread the crumb mixture across the bottom and up the sides of the pan and bake for 15 minutes.

Preparing the pumpkin

  • Fold the cheesecloth in half and set inside a bowl.
  • Pour the pumpkin puree in the center of the bowl and pull the sides of the cheesecloth around it to make a sack. Twist the cheesecloth to squeeze out all of the extra water.
  • In a bowl add the pumpkin, 1 tablespoon of the pumpkin pie spice, salt, and the eggs and mix until completely combined.

Making the cheesecake

  • In a stand mixer, on medium high speed, beat the cream cheese and sugar until creamy.
  • Add the pumpkin mixture to the cream cheese and beat until completely mixed.
  • Wrap the pan in three layers of heavy duty foil. Place the springform pan into the larger pan and pour the cheesecake filling into the springform pan.
  • Place the pan in on the oven rack and pour the water into the larger pan to create a water bath. Bake for 1.5 hours or until the cheesecake is almost completely set.
  • Turn off the oven and prop it open using a wooden spoon and let the cheesecake cool in the oven for an hour.
  • Let the cheesecake sit on the counter to come to room temperature before placing it in refrigerator for at least 3 hours.


Serving: 1sliceCalories: 259kcalCarbohydrates: 48gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 245mgPotassium: 142mgFiber: 2gSugar: 39gVitamin A: 5724IUVitamin C: 2mgCalcium: 52mgIron: 1mg
Nutrition Disclaimer*
Keyword Cheesecake, Cinnamon, Cream Cheese, Graham Cracker, Pumpkin, Spice
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