Pumpkin Cheesecake

This is truly the BEST pumpkin cheesecake recipe! Using my favorite classic cheesecake as the starting point, this recipe uses a FULL can of pumpkin puree in the filling so you don't have to worry about any leftovers. It's creamy, dense, and spiced to perfection.

what makes this the best pumpkin cheesecake?

There are a lot of amazing pumpkin cheesecake recipes out there, but this is truly the best one I've ever ate. There are a few details in this recipe that truly make it the absolute best:

1. FULL can of pumpkin puree - So you don't need to worry about what to do with any leftover puree! This cheesecake uses a full 15oz can of puree to pack the most flavor and pretty orange color.
2. Extra sour cream - This recipe uses slightly more sour cream than my classic NY style cheesecake. It adds richness, creaminess, and pairs beautifully with the earthy flavor of the pumpkin.
3. Spiced crust and filling - For the most amount of warm and cozy spice flavor, we're adding some spice to both the crust and the filling. You can choose if you want to use pumpkin pie spice, plain cinnamon, or your own mix of spices.
4. Texture, texture, texture - This cheesecake in unbelievably dense, creamy, and dreamy! The graham cracker crust is perfectly crisp and the whole thing is finished with a light and fluffy whipped cream topping.
5. Simplicity - Above all else, this cheesecake is made with simple ingredients and a simple method. You don't need to be an expert baker to make this but you'll definitely look like one!

how to make pumpkin cheesecake

Making cheesecake from scratch can sound intimidating, but it's truly so easy to make. The only downside is there is quite a bit of waiting involved, but most of the time spent on cheesecake is just waiting for it to chill in the fridge.

I wanted this recipe to be as simple as possible and use as little ingredients as possible, which is why I used my classic cheesecake recipe as the starting point. It's a reader favorite, so easy to make, and comes out perfectly creamy and dense every time. Although the process of making this cheesecake is very straightforward, there are a few things to keep in mind when making the cheesecake to make sure it comes out just right:

1. Full fat block cream cheese - Not all cream cheeses will work for cheesecake. For the best texture and a perfectly set filling, make sure you're using the cream cheese that's sold in 8oz blocks and make sure it's full fat! Cream cheese spread / low fat cheese contains more moisture and can prevent the filling from properly setting.
2. Pure pumpkin puree - Be careful not to use pumpkin pie filling! The can should only list pumpkin as an ingredient. Pumpkin pie filling typically contains added sugar and spices which can throw off the flavor and sweetness of your cake. Also avoid organic or homemade pumpkin puree as these typically have too much moisture.
3. Room temperature - Before starting, make sure you let all of the ingredients come up to room temperature. This will ensure they mix together properly and will leave you with a filling that has a velvety smooth texture. It's also important for achieving a crack free top (which I go into more detail about below).
4. Mixing - When making the filling, make sure you're only mixing until the ingredients are combined. No more, no less. Overmixing will create an uneven texture and cracks in the cheesecake. If you're making the cheesecake with an electric mixer, always work on LOW speed and stop as soon as the ingredients are combined.
5. Baking - We're using a simplified version of a traditional water bath that makes the whole process a WHOLE LOT easier. Regular water baths involve placing the cheesecake in a pan filled with water and baking it. This easier version simply involves placing a water filled pan on the rack below the cheesecake to create a moist environment for the cheesecake. With this method, it's a lot easier to get the cheesecake in and out of the oven and you don't have to worry about water leaking into the cheesecake!

crack free pumpkin cheesecake top

You hear a lot of people talking about "how to get a crack free cheesecake top" and cracks on the surface of a cheesecake usually (but not always!) mean something went wrong. A cracked cheesecake will still taste incredible - and it's very easy to cover up the mistake with some whipped cream. So in my humble opinion, it's really not something major to worry about.

But that being said, there are a few steps you can take to ensure your cheesecake bakes up beautifully smooth on the surface. I've made A LOT of cheesecakes, so here are my top tips for baking a perfect top:

Room temperature ingredients - Like I mentioned above, this tip is quite important for the overall texture of the cheesecake but it can also impact how the surface of the cheesecake bakes up. Cheesecakes don't respond well to sudden shifts in temperature (it can cause them to expand, shrink, and crack unpredictably). So using room temperature ingredients ensures the cheesecake is at a mild temperature before going into the oven.

Avoid overmixing - Overmixing incorporates air into the cheesecake batter and those air bubbles will rise to the surface and pop as the cheesecake bakes. As a result, they'll create cracks and an uneven texture. Cheesecake is supposed to be dense, so mix as little as possible to avoid overwhipping the mixture. This is particularly important after you add in the eggs.

Bake low and slow - This goes back to the idea of how cheesecake doesn't like sudden shifts in temperature. The filling is essentially a custard, so it needs to bake low and slow for it to come out creamy. This is achieved by a) using a slightly lower oven temperature of 325F, and b) baking the cheesecake in a steamy environment with a water bath. The water bath also ensures the surface doesn't dry out, which can also cause cracking.

Cool in 3 stages- Almost every cheesecake will have a 3 step cooling process once the cheesecake is baked. This is (again) to gradually shift the cheesecake's temperature and prevent cracking, but it also helps the filling set and creates a silky smooth filling. The cheesecake is cooled for 1 hour in the oven, then on the counter until it reaches room temperature, and finally in the fridge until firm. The cheesecake will seem soft when it's warm but it will firm up significantly after it's fully chilled in the fridge.

Run a knife around the edges - After about 30 minutes of cooling in the oven, run a knife around the edges of the cheesecake to make sure it's not stuck to the pan. As cheesecake cools, it will shrink and pull away from the edges of the pan. If there's any cheesecake stuck to the sides when this happens, it will rip and tear. So running a knife around the warm cheesecake ensures that doesn't happen.

FAQs

Can I substitute the graham crack crumbs?
Yes! Any similarly textured cookie will work. Just make sure it's dry and crisp. Some other great options include Biscoff cookies or Nilla wafers.

Can I use another type of sugar?
Light brown or granulated sugar will also work in this recipe. I personally chose to use dark brown for a warmer molasses flavor that I feel really compliments the pumpkin. So if you can, I highly recommend sticking to dark brown sugar.

Can I use homemade pumpkin puree?
I'd say no just because homemade puree tends to be a bit on the watery side. Using a higher moisture puree can cause issues with the set / consistency of the filling and can lead to more cracks in your cheesecake. For that reason, I'd also advise against using organic store bought puree because you'll notice the same issues. I personally love using regular Libby's brand puree and it's never given me trouble.

How do you store and serve pumpkin cheesecake?
Cheesecake needs some time in the fridge before it's ready to serve, so it makes a GREAT make ahead dessert option for Thanksgiving! As with any cheesecake, this is best served nice and cold. Keep the cheesecake covered and in the fridge until right before you're ready to serve it. Cheesecake will keep for about 4 days.

check out these other pumpkin recipes!

• Perfect Pumpkin Cake
• Pumpkin Snickerdoodle Cake
• Pumpkin Pie Cheesecake Bars
• Chewy Pumpkin Cookies
• Super Moist Pumpkin Bread
• Marble Pumpkin Muffins

see more cheesecake recipes!

• Oreo Cheesecake
• Caramel Cheesecake
• Cinnamon Roll Cheesecake
• Nutella Cheesecake Bars
• No Bake Biscoff Cheesecake
• Mini No Bake Cinnamon Roll Cheesecakes

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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