basic pumpkin cheesecake recipe

Written ByJenny Smyth Posted on
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The Best basic pumpkin cheesecake recipe

I’ve been making this basic pumpkin cheesecake recipe for years, and it’s a staple in our household. My kids love it, and it’s always a hit at family gatherings. The combination of the creamy cheesecake and the warm spices in the pumpkin filling is just perfect.

I’ve experimented with different types of cheese and spices over the years, but this recipe remains my go-to. The best part is that it’s incredibly easy to make, even for a beginner. I’ve made it for holidays, birthdays, and just because.

It’s a crowd-pleaser, and I’m sure you’ll love it too. The original recipe comes from my grandmother, who made it for our family gatherings when I was growing up. She passed down the recipe to me, and now I’m happy to share it with you.

The key to this recipe is using high-quality ingredients and not overmixing the batter. This ensures that the cheesecake is smooth and creamy, with a nice texture that will make everyone want seconds. I like to serve it with whipped cream or vanilla ice cream – both are delicious!

This recipe is perfect for any occasion: holidays, birthdays, potlucks, or just a Tuesday dinner. It’s easy to make ahead of time and store in the fridge or freezer until you’re ready to serve. And don’t even get me started on the health benefits – pumpkin is packed with vitamins and antioxidants, while cheese provides calcium and protein.

Basic Pumpkin Cheesecake

4.6 from 1995 votes

A creamy and spiced pumpkin cheesecake with a buttery graham cracker crust. This simple recipe combines classic cheesecake richness with autumn pumpkin flavor.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 can (15 oz) pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
3Pour in melted butter and stir until all crumbs are moistened.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Use the bottom of a glass to press evenly.
6Bake the crust for 10 minutes, until lightly golden, then remove from oven and let cool slightly.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
8Add 1 cup sugar and vanilla extract, beating until well combined, about 2 minutes.
9Add eggs one at a time, beating on low speed after each addition just until blended.
10Scrape down the sides of the bowl as needed.
11Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves.
12Mix on low speed until the filling is smooth and uniform in color, about 1 minute.
13Pour the filling over the prepared crust and spread evenly.
14Place the springform pan on a baking sheet to catch any drips.
15Bake at 350°F for 50 to 55 minutes, until the edges are set and the center is slightly jiggly.
16Turn off the oven and crack the oven door open.
17Let the cheesecake cool in the oven for 1 hour.
18Then remove and let cool completely on a wire rack.
19Refrigerate the cheesecake for at least 4 hours or overnight before serving.
20Run a knife around the edge of the pan before releasing the springform ring.
21Slice and serve chilled.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoans
Rubber spatula
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 320mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 8g

📝Notes

For a smoother filling, ensure cream cheese is at room temperature. Do not overmix after adding eggs to avoid cracks. The cheesecake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Basic Pumpkin Cheesecake Works

This basic pumpkin cheesecake recipe has become a staple in our household because of its simplicity, versatility, and deliciousness. It’s perfect for any occasion – whether you’re hosting a holiday dinner or just need a quick dessert solution.

To store leftovers, let them cool completely before refrigerating or freezing them in an airtight container. When reheating, thaw overnight in the fridge before baking at 350°F (175°C) for about 25-30 minutes or until warmed through.

❓ Frequently Asked Questions About Basic Pumpkin Cheesecake

What is the difference between canned pumpkin and fresh pumpkin?

Canned pumpkin is often preferred because of its convenience and consistency. Fresh pumpkin can be used if you prefer a more rustic texture and flavor.

Can I use low-fat or non-dairy cheese in this recipe?

While you can experiment with low-fat or non-dairy cheese alternatives, keep in mind that they may affect the taste and texture of your cheesecake.

How do I ensure my cheesecake doesn’t crack?

Avoid overmixing the batter, use room-temperature eggs, and bake at a moderate temperature for an extended period to minimize cracking.

Can I make this recipe gluten-free?

This recipe is naturally gluten-free since there’s no wheat involved; however, be mindful of cross-contamination if you’re baking in a gluten-free environment.

What are some creative ways to decorate my cheesecake?

You can top your cheesecake with fresh fruit like berries or sliced almonds for added texture and color.

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