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The Ultimate Creamy Baked Pumpkin Cheesecake

A thick, vibrant slice of pumpkin cheesecake with a graham cracker crust served on a white plate.
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Make this rich, creamy baked pumpkin cheesecake with a graham cracker crust. It captures classic fall spice flavors and is perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar until combined.
  4. Beat in the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the spices are incorporated.
  5. Beat in the pumpkin puree until the mixture is smooth.
  6. Add the eggs one at a time, beating just until each egg is mixed in. Do not overmix the batter once the eggs are added.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  12. Once cool, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a velvety smooth cheesecake, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you want a pumpkin swirl cheesecake, reserve 1 cup of the plain cheesecake batter, mix the pumpkin puree into the remaining batter, then gently swirl the reserved batter on top before baking.
  • This is a great make ahead Thanksgiving dessert; it tastes best when chilled overnight.

Nutrition

Find it online: https://fooddexterity.com/pumpkin-cheesecake-recipe/