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Pumpkin Cheesecake

Course Dessert
Cuisine American
Keyword Cheesecake, Pumpkin
Servings 12 people



  • 2 cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 4 (8 ounce) packages cream cheese, at room temperature
  • 1 ¾ cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 15 ounce can pumpkin puree
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves


  • Whipped cream
  • Pecans


  1. Preheat oven to 375°F and set aside a 9-inch springform with the bottom greased. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.

Prepare Crust

  1. In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter and gently press into the bottom of the springform pan. Bake until fragrant and lightly golden, about 8 minutes. Remove from oven and cool.

Prepare Filling

  1. Reduce oven temperature to 225°F and grease the sides of the springform pan.
  2. In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and beat until thoroughly mixed.
  3. Reduce speed to low and add eggs, one at a time, mixing until just incorporated. Add remaining ingredients, and mix at low speed until combined, making sure to not overmix. Pour filling over prepared crust.
  4. Bake the cheesecake until the edges feel firm, but the center is still jiggly and seems undone, about 4 to 4 ½ hours. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
  5. To serve, garnish with whipped cream and pecans.