Best Pumpkin Cheesecake Recipe | Rich and Creamy

Don’t get me wrong. I love a good pie, and my classic pecan pie will always have a spot on my holiday menu. With dozens of cheesecake recipes under my belt, you could say I’m biased. But who here would choose a slice of pumpkin pie over a slice of pumpkin cheesecake that tastes like pumpkin pie and classic cheesecake had a baby? As Vizzini would say, that’s inconceivable!

How to Make Pumpkin Cheesecake

Watch the full video recipe to learn how to make a glorious Pumpkin Pie Cheesecake mash-up the whole family will love! This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Ingredients & Substitutions

• Cookies/Biscuits – You can use any biscuits, cookies, or graham crackers to make the pumpkin spice cheesecake crust. I chose Biscoff because they add warm caramel-spice notes and pair well with pumpkin desserts. You can also use digestive biscuits, gingersnaps, petit beurre, or shortbread depending on your preferences.
• Butter – I use salted butter in my press-in cookie crusts to keep things streamlined. Only have unsalted? Add ¼-½ teaspoon of salt to taste.
• Block-Style Cream Cheese – Make sure it’s not the whipped variety that comes in a tub, and make sure it is full-fat for the best results.
• White Sugar & Brown Sugar – Brown sugar adds a caramelly molasses undertone while granulated sugar adds neutral sweetness. I like using both! Feel free to use light or dark brown sugar depending on your preferences.
• Pumpkin Purée – Ensure it’s 100% pure pumpkin, not pumpkin pie filling (which contains sugar, stabilizers and artificial flavors). We’ll add our own real flavor, thank you!
• Pumpkin Pie Spice – I personally prefer making homemade pumpkin pie spice for the most vibrant flavor, but you’re welcome to use store-bought.
• Large Eggs – In recipes with multiple eggs, size matters. Each large egg is approximately 2 ounces or a scant ¼ cup. Make sure they’re room temperature so they mix into the batter easily.
• Vanilla Bean Paste – The paste adds pretty black flecks throughout the pumpkin cream cheesecake filling, but you’re welcome to use an equal amount of vanilla extract instead.
• Sour Cream – For additional tang and richness. In a pinch, full-fat plain Greek yogurt can be used instead.
• Heavy Cream – For the richest, smoothest mouthfeel possible, plus a pretty garnish on top. Slightly lighter whipping cream will also do the trick.
• Cornstarch – A bit of starch helps to stabilize the pumpkin cheesecake filling and gives it a more sliceable texture. Can’t do corn? Potato starch is a perfect 1:1 swap.
• Powdered Sugar – Also known as “icing sugar,” this helps to both sweeten and stabilize our whipped cream for piping. Don’t have any on hand? Make your own by blitzing granulated sugar and cornstarch/potato starch in a food processor using a 1 cup to 1 tablespoon ratio.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

A Note on Pumpkin Purée

Pumpkin purée is the smooth, cooked, and mashed flesh of pumpkin or other winter squash. In fact, “Pumpkin” on canned labels in the U.S. doesn’t always mean big orange varieties used for carving jack-o-lanterns. It often includes sweeter, denser varieties of squash like butternut, Hubbard, or kabocha, which have a creamier texture and richer pumpkin flavor.

Homemade pumpkin purée is usually slightly more watery and variable in texture depending on the variety of squash you use, while canned purée is consistent, thick, and convenient. If you plan on using homemade, it may need to be drained or cooked after puréeing before adding to your recipes to prevent soggy results.

If you don’t have pumpkin purée on hand, good substitutes include mashed butternut squash, sweet potato, or even acorn squash, all of which deliver a similar creamy sweetness and earthy flavor. Just make sure that whatever purée you use isn’t doctored with any extras like cream or butter, which can negatively impact the consistency of your spiced pumpkin cheesecake.

Optional Variations & Dietary Adaptations

• Gluten-Free – Simply use the gluten-free cookies or biscuits of your choosing to make the crust, and make sure your other ingredients are free from cross-contamination.
• Dairy-Free – Use your favorite dairy-free or vegan alternatives for block cream cheese, butter, sour cream, and heavy whipping cream. 
• Spice Adjustments – Feel free to add a little extra pumpkin pie spice to the filling or crust, or use extra to dust across the tops of the whipped cream rosettes for an extra pop of spicy flavor. Or, go the opposite direction and use a little less!

Expert Tips & Tricks 

• Cheesecake water bath magic. A water bath (or “bain-marie”) isn’t strictly required, but it’s highly recommended if you want that ultra-creamy, crack-free cheesecake. 
• Whip it real good. For the fluffiest whipped cream topping, chill both your mixing bowl and heavy cream before whipping. Why? Cold makes fat more solid, so the cream whips faster and holds its peaks better.
• Crack your eggs separately. Always crack eggs into a small bowl first, then add them to the batter one at a time. Fishing out rogue shell pieces is way easier in a small bowl!
• Watch the time. Ovens can be finicky, so start checking around 45 minutes. The edges should look set, but the center should still have a gentle jiggle. Depending on your oven and pan, total bake time can range from 50–70 minutes.
• Cool it slowly. After baking, let the cheesecake cool in the oven with the door slightly cracked for about an hour. This gentle cooling process helps prevent sudden temperature changes that cause cracks.
• Plan ahead. Most cheesecake recipes taste even better after resting. For the best flavor and texture, bake your pumpkin cheesecake the day before and chill overnight to let the pumpkin spice goodness really shine.
• Slice clean. For picture-perfect slices, use a long, sharp knife dipped in hot water and wiped clean between each cut.

How to Serve Pumpkin Pie Cheesecake

Pumpkin cheesecake is a showstopper all on its own, but a few thoughtful pairings can make it even more memorable. A drizzle of salted caramel sauce or a spoonful of maple syrup adds extra sweetness, while a sprinkle of toasted pecans or candied walnuts adds crunch.

For a special holiday treat, try serving it with a pumpkin spice latte or chai latte. If you want to dress it up for a holiday table, garnish with a dusting of cinnamon, pumpkin pie spice, or freshly grated nutmeg, white chocolate curls, or even a few sugared cranberries for a pop of color. However you serve it, this cheesecake is guaranteed to be the star of any dessert table!

How to Store Pumpkin Cheesecake

• Refrigeration: Store your pumpkin cheesecake tightly covered in the refrigerator for up to 4–5 days. For the cleanest slices, chill it for at least 6 hours (overnight is even better) before serving.
• Freezing: Pumpkin spice cheesecake freezes beautifully, so long as you don’t garnish it with fresh whipped cream. Wrap slices or the whole cake in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• A note on whipped cream: Freshly whipped cream is best enjoyed the day it’s made, but you can help it last longer by stabilizing it. Beat in and extra 1–2 tablespoons of powdered sugar, or add 1 teaspoon of cornstarch, dry milk powder, or instant pudding mix per cup of cream. Stabilized whipped cream will hold its shape for up to 2 days in the fridge without weeping.

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