Best Pumpkin Cheesecake Recipe | Rich and Creamy
Easy pumpkin cheesecake recipe – creamy, rich, and full of pumpkin spice. The best fall dessert for holidays and celebrations
Servings: 14
Calories: 457kcal
Ingredients
For the crust:
- 7 oz Biscoff cookies or any other crackers/biscuits (read notes)
- 5 tablespoons Butter melted
- ½ teaspoon Pumpkin spice
For the cheesecake filling:
- 3½ cups Cream cheese
- ½ cup White Sugar
- ½ cup Brown Sugar
- 1¼ cups Pumpkin puree
- 1-2 teaspoons Pumpkin pie spice (adjust to your taste)
- 4 Eggs large
- 1 teaspoon Vanilla bean paste or extract
- ½ cup Sour cream
- ¼ cup Heavy cream
- 1½ tablespoons Cornstarch
Fir the topping:
- ¾ cup Heavy cream cold
- 4 tablespoons Powdered sugar
- ½ teaspoon Ground cinnamon/ pumpkin pie spice optional
- More cinnamon/pumpkin pie spice for dusting (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the cookies or biscuits into fine crumbs. Add melted butter, milk, and pumpkin spice, then process until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch (23cm) springform pan, using the back of a spoon or the base of a measuring cup for an even layer.
- Bake for 8–10 minutes, then set aside to cool slightly. Reduce oven temperature to 300°F (150°C).
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2–3 minutes. Add the white and brown sugars, and continue mixing until fully incorporated. Blend in the pumpkin puree and pumpkin spice until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla bean paste, sour cream, and heavy cream until well combined. Sift in the cornstarch and mix on low speed just until incorporated, avoiding overmixing to prevent air bubbles.
- Assemble: Pour the filling over the cooled crust and smooth the top with a spatula. If using a water bath, wrap the springform pan in two layers of heavy-duty aluminum foil to prevent leaks, place in a roasting pan, and add hot water to the roasting pan, halfway up the sides of the springform.
- Bake: Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
- Chill: Remove from the oven and from the water bath (if using). Run a thin knife around the edge of the cheesecake to loosen it, then let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Make the topping: Just before serving, whip the chilled heavy cream and powdered sugar in a cold mixing bowl until medium-stiff peaks form. Add a pinch of cinnamon and whip briefly to combine. Spread or pipe over the chilled cheesecake.
- Serve: Slice with a sharp knife dipped in hot water and wiped clean between cuts for perfect slices. Enjoy as is, or garnish with extra pumpkin spice, crushed cookies, or caramel drizzle.
Video
Notes
- Cookies/Biscuits: You can use any biscuits or crackers you like. 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.
- Water Bath: Optional but recommended for an ultra-creamy texture and to prevent cracks. Wrap your springform pan in foil and place it in a roasting pan filled with hot water.
- Cornstarch: Helps stabilize the cheesecake and gives it a smooth, sliceable texture.
- Whipped Cream: Chill both the cream and mixing bowl before whipping for best results.
- Storage: Store covered in the fridge for up to 4–5 days. Can be frozen (without whipped topping) for up to 2 months—thaw overnight in the refrigerator.
- Pumpkin Spice: Use homemade or store-bought. Adjust to taste depending on how strong you like your spices.
- Pumpkin Purée: Ensure it’s 100% pure pumpkin, not pumpkin pie filling (which contains sugar and spices).
- Egg Tip: Always crack eggs into a separate bowl first. This way, if any shell falls in, you can remove it easily before adding the eggs to your cheesecake batter.
- Baking time: Ovens vary, so start checking the cheesecake at 45 minutes. The edges should be set while the center remains slightly jiggly. Baking can take anywhere from 50 to 70 minutes, depending on your oven and pan.
Nutrition
Calories: 457kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 639mg | Potassium: 201mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4661IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg