This is our best pumpkin cheesecake recipe yet. A scrumptious blend of sweet brown sugar, savory spice, and the perfect seasonal flavors of pumpkin – pumpkin cheesecake is the perfect autumn dessert. Much sweeter and creamier than pumpkin pie, it’s an indulgent finisher to your fall meals.
This easy pumpkin pie cheesecake recipe only takes about 20 minutes of prep, so it’s so easy to throw together and bake in the oven. And the results are incredible. A sweet, crunchy cracker crust topped with creamy pumpkin cheesecake, topped just the way you like it is just the thing to take any meal to the next level.
First wrap a 9-inch springform pan with foil to prevent leaking. Then coat the pan with cooking spray. Heat your oven to 325°, and you’re ready to start the pumpkin cheesecake.
To form your crust, combine cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the pan and bake for about 8 to 10 minutes until set. Remove from the oven and let it cool at room temperature for 5 minutes, then refrigerate for 5 minutes to cool completely before moving to the next step.
While the crust is baking, it’s time to make the filling for the pumpkin cheesecake. Whisk together flour, pumpkin pie spice, brandy, and pumpkin puree until smooth. In a separate bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually beat in brown sugar and granulated sugar. On low speed, beat in 1 egg at a time, then gradually add the pumpkin mixture until smooth.
Now it’s time to put it all together! Pour the filling into the crust and bake for about 1 hour and 15 minutes, until set.
How do you put the perfect finishing touch on pumpkin cheesecake? The classic topping is a dollop of whipped cream, but you can add extra flavor with a dusting of pumpkin pie spice on top. The sweetness of the whipped cream plus the warmth of the spice makes an unbeatable flavor combination.
For a savory experience, you can skip the whipped cream and top your pie with pumpkin pie spice.
First, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight, to prevent the pie from drying out. An airtight container with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.
Wrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy.
Take a look at some of our other mouth-watering cheesecake recipes.
As the name implies, this is the best recipe around for classic cheesecake. Not only is it easy to make, it’s also infinitely customizable! It’s a simple dessert, or the perfect base for any of your favorite toppings or garnishes.
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A creamy cheesecake smothered in gooey, delicious salted caramel – when you’re craving something sweet, it doesn’t get much better than Salted Caramel Cheesecake.
A cheesy twist on a decadent devil’s food cake. You’ll love the way the rich, chocolatey cheesecake plays off of the sweet, fluffy whipped cream on top of this Red Velvet Cheesecake.
Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 29g | 44% |
| Saturated Fat | 16g | 82% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 9g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 310g | % Value Not Available |
| Cholesterol | 145mg | 49% |
| Sodium | 290mg | 12% |
| Total Carbohydrate | 36g | 12% |
| Dietary Fiber | 1g | 4% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 29g | % Value Not Available |
| Protein | 7g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 10% |
| Potassium | 210mg | 6% |
| Vitamin A | Value Not Available | 110% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 8% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
