This creamy, spiced Pumpkin Cheesecake brings everything I love about fall into one rich, smooth dessert. The graham cracker crust gets buttery and golden, and that filling tastes like the best pumpkin pie you’ve ever had, but somehow even better. I made this last October after trying one of those Delicious Sugar Cookie Bars, and I knew I wanted something just as cozy but with pumpkin spice. No water bath, no springform pan drama, just a simple pie pan and your hand mixer. It’s become my go-to when I want something that feels fancy but comes together easily.
If you’re looking for more fall treats, you’ll love my Healthy Biscoff Cupcakes Recipe and Best Lime Blueberry Pound Cake Recipe too.
The filling bakes up silky and wobbles just a little in the center when you pull it from the oven, and after a few hours in the fridge, it sets into the most perfect slice.
Why You’ll Love This Pumpkin Cheesecake
Simple ingredients. You probably have most of what you need already, and there’s nothing fancy or hard to find.
No water bath required. That means less mess, less worry, and one less thing to stress about.
Make-ahead friendly. This cheesecake actually needs to chill for hours, so you can bake it the day before and have one less thing to do on the big day.
Rich but balanced. The Greek yogurt lightens it up just a bit, so it doesn’t feel too heavy even though it’s still wonderfully creamy.
Perfect for fall gatherings. It’s festive without being over the top, and everyone always asks for the Pumpkin Cheesecake.
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Ingredients For Pumpkin Cheesecake
Here’s what goes into this easy, creamy pumpkin cheesecake.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- Graham crackers : These form the base and add a sweet, slightly nutty flavor that pairs beautifully with pumpkin.
- Butter : Binds the crumbs together and adds richness. Make sure it’s fully melted so it coats evenly.
- Brown sugar : Gives the crust a hint of caramel sweetness.
- Salt : Balances the sweetness and brings out the other flavors.
- Nonstick cooking spray: Keeps the crust from sticking to the pan.
For the Pumpkin Cheesecake Filling:
- Cream cheese : The base of the filling. Let it sit at room temperature for about 30 minutes so it mixes smoothly without lumps.
- Greek yogurt : Adds tang and keeps the texture creamy without making it too dense.
- Granulated sugar : Sweetens the filling just enough to balance the spices.
- Vanilla extract : Adds warmth and depth.
- Pure pumpkin puree : Make sure you use pure pumpkin, not pumpkin pie filling. It gives that classic fall flavor and a gorgeous orange color.
- Pumpkin pie spice : A blend of cinnamon, nutmeg, ginger, and cloves that makes this taste like the holidays.
- Large eggs : Help the filling set and add richness. Add them last and mix gently to avoid incorporating too much air.
How to Make Pumpkin Cheesecake
Making this cheesecake is easier than you think. Just follow these simple steps.
Preheat oven: Preheat your oven to 350°F (177°C). Lightly coat a 9-inch pie pan with nonstick cooking spray so the crust releases easily later.
Make the crust: Add the graham crackers, brown sugar, melted butter, and salt to a food processor. Pulse until the mixture looks like coarse sand, with some small crumbs still visible. Press it firmly into the bottom and up the sides of your prepared pie pan. Bake for 10 minutes until it starts to smell toasty and looks slightly golden. Remove from the oven and let it cool for a few minutes. Turn the oven down to 325°F.
Beat the cream cheese: In a large bowl, use a hand mixer on medium speed to beat the softened cream cheese until it’s smooth and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl so everything gets mixed evenly.
Add yogurt and sugar: Add the Greek yogurt, granulated sugar, and vanilla extract. Beat until the mixture is completely smooth and creamy. Stop and scrape the bowl again if needed.
Mix in pumpkin: Add the pumpkin puree and pumpkin pie spice. Beat until everything is well combined and the color is even throughout.
Gently fold in eggs: Beat in the eggs one at a time on low speed, mixing just until they disappear into the batter. Don’t overbeat here, or you’ll end up with cracks on top. The batter should look silky and smooth.
Pour and bake: Pour the pumpkin filling over your cooled crust and use a spatula to spread it out evenly. Bake for 35 to 45 minutes. The edges should look set, but the center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.
Cool completely: Let the cheesecake cool on the counter until it reaches room temperature, about 1 hour. Then cover it loosely with plastic wrap and refrigerate for at least 2 to 3 hours, or overnight if you have time. This step is crucial for getting clean slices.
Smart Swaps and Substitutions
No Greek yogurt? Use sour cream instead. It’ll make the filling a little richer and tangier.
Fresh out of pumpkin pie spice? Mix ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and a tiny pinch of cloves.
Want a gluten-free crust? Swap the graham crackers for gluten-free graham crackers or crushed gluten-free cookies.
Prefer a lighter version? You can use reduced-fat cream cheese, but the texture might be a bit less creamy.
No food processor? Put the graham crackers in a zip-top bag and crush them with a rolling pin. Then stir in the melted butter, sugar, and salt in a bowl.
Having the right equipment makes this recipe come together smoothly.
- Food processor: Crushes the graham crackers quickly and evenly.
- Hand mixer: Beats the cream cheese until it’s fluffy and lump-free.
- 9-inch pie pan: The perfect size for this recipe. A deep-dish pie pan works great too.
- Nonstick cooking spray: Prevents sticking.
- Measuring cups and spoons: For accuracy, especially with the pumpkin and spices.
- Rubber spatula: Helps you scrape down the bowl and spread the filling evenly.
How to Store Your Pumpkin Cheesecake
In the refrigerator: Cover the cheesecake loosely with plastic wrap or aluminum foil and keep it in the fridge for up to 5 days. The flavor actually gets better after a day or two.
In the freezer: You can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe container. They’ll keep for up to 2 months. Thaw slices in the fridge overnight before serving.
Serving tip: Let the cheesecake sit at room temperature for about 10 to 15 minutes before slicing. It’ll cut cleaner and taste even creamier.
What to Serve With This Pumpkin Cheesecake
This Pumpkin Cheesecake is rich enough to stand on its own, but a few simple additions make it even better.
Whipped cream: A dollop of lightly sweetened whipped cream on top adds a cloud-like contrast to the dense filling.
Caramel sauce: Drizzle some warm caramel over each slice for an extra layer of sweetness and a gorgeous presentation.
Candied pecans: Sprinkle a few chopped candied pecans on top for crunch and a little extra fall flavor.
Hot coffee or spiced tea: Serve it with a warm mug of coffee or chai tea. The spices in the cheesecake and the drink complement each other beautifully.
Expert Tips
Soften your cream cheese completely. If it’s too cold, you’ll end up with lumps no matter how long you beat it. Leave it on the counter for 30 to 45 minutes before you start.
Don’t skip the chill time. I know it’s tempting, but the cheesecake needs those hours in the fridge to set properly. Cutting into it too early will give you a messy slice.
Use pure pumpkin puree. Check the label to make sure it’s 100% pumpkin. Pumpkin pie filling has added sugar and spices, and it’ll throw off the balance of this recipe.
Watch for the wobble. When you check the cheesecake, the center should jiggle just a little, like Jell-O. If it’s completely firm in the middle, it’s overbaked.
Run a knife under hot water before slicing. Wipe it clean between each cut for the cleanest slices. This little trick makes a huge difference in presentation.
FAQ
Is the Costco pumpkin cheesecake good?
Costco’s pumpkin cheesecake is tasty and convenient, especially if you’re feeding a crowd. But homemade always wins when it comes to freshness and flavor. Plus, you can control the sweetness and spice levels to match your family’s tastes.
What do I need for pumpkin cheesecake?
You’ll need cream cheese, pumpkin puree, sugar, eggs, Greek yogurt, pumpkin pie spice, vanilla, and a simple graham cracker crust. Most of these are pantry staples, and the pumpkin puree is easy to find in any grocery store during fall.
What can you do with canned pumpkin?
Canned Pumpkin Cheesecake is incredibly versatile. Use it in pies, muffins, pancakes, breads, smoothies, soups, or even pasta sauces. I love adding a spoonful to my morning oatmeal with a sprinkle of cinnamon. It adds moisture and nutrition to so many recipes.
Can I eat cheesecake while losing weight?
You can enjoy Pumpkin Cheesecake in moderation while managing your weight. Consider smaller portions, or try making a lighter version with reduced-fat cream cheese and less sugar. Pairing it with fresh fruit also adds volume and nutrients. The key is balance and not denying yourself the foods you love.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pumpkin Cheesecake
Pumpkin Cheesecake
This creamy, spiced Pumpkin Cheesecake is an easy fall favorite, perfect for holidays or cozy gatherings.
Ingredients
Method
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Preheat the oven to 350°F (177°C) and grease a 9-inch pie pan with nonstick cooking spray.
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In a food processor, pulse graham crackers, brown sugar, melted butter, and salt until the mixture is evenly combined but slightly coarse.
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Press the crust mixture evenly into the pie pan along the bottom and up the sides. Bake for 10 minutes. Remove from the oven and allow it to cool slightly. Lower the oven temperature to 325°F.
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In a large bowl, beat softened cream cheese with a hand mixer on medium speed until smooth.
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Add Greek yogurt, granulated sugar, and vanilla extract. Beat until smooth, scraping the bowl as needed.
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Mix in pumpkin puree and pumpkin pie spice until smooth.
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Quickly beat in eggs, one at a time, until just combined. Avoid overmixing to keep the cheesecake smooth and prevent cracking.
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Pour the pumpkin filling over the cooled crust and spread evenly. Bake for 35-45 minutes, or until the center is mostly set but still slightly wobbly.
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Let the cheesecake cool to room temperature, then refrigerate for at least 2-3 hours (or overnight) before slicing.
Nutrition
Notes
This cheesecake has the perfect balance of pumpkin spice and creaminess, making it a cozy fall favorite. You can easily make it ahead for holidays like Thanksgiving!
