You Have To Try This Smooth And Rich Pumpkin Cheesecake

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Pumpkin Cheesecake Recipe

This Pumpkin Pie Cheesecake recipe typically makes about 12 servings. You can adjust the serving size based on how large or small you cut the slices, but for a standard-sized cheesecake made in a 9-inch springform pan, you can expect around 12 generous slices.

Prep Time

  • Prep time: 30-40 minutes (ingredient preparation and assembly)
  • Baking time: Approximately 1 hour and 15 minutes
  • Cooling and chilling time: At least 4 hours or overnight


For the crust:

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

For the cheesecake filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger

For the topping:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract


1. Prepare the crust:

  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or a measuring cup to help compact the crumbs.
  • Place the crust in the refrigerator to chill while you prepare the filling.

2. Preheat the oven:

  • Preheat your oven to 325°F (160°C).

3. Make the cheesecake filling:

  • In a large bowl, beat the cream cheese until smooth and creamy.
  • Add the sugar and vanilla extract, and beat until well combined.
  • Add the eggs, one at a time, mixing well after each addition.
  • In a separate bowl, mix the pumpkin puree and spices (cinnamon, nutmeg, cloves, and ginger) until well combined.
  • Add the pumpkin mixture to the cream cheese mixture and mix until smooth.

4. Pour into the crust:

  • Remove the crust from the refrigerator and pour the cheesecake filling over it.

5. Bake:

  • Place the springform pan on a baking sheet to catch any potential drips.
  • Bake in the preheated oven for about 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.

6. Cool and chill:

  • Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about an hour.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.

7. Prepare the whipped cream topping:

  • In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

8. Serve:

  • Remove the cheesecake from the springform pan and transfer it to a serving platter.
  • Pipe or spread the whipped cream on top of the cheesecake.

9. Optional: Garnish:

  • You can optionally garnish the cheesecake with a sprinkle of cinnamon, a drizzle of caramel sauce, or some crushed graham crackers.

10. Enjoy!

  • Slice and serve your delicious Pumpkin Pie Cheesecake.


This recipe combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin pie. It’s perfect for autumn or any time you’re craving a delightful dessert!

The calorie count for this Pumpkin Pie Cheesecake recipe can vary depending on portion sizes and specific brands of ingredients used. However, I can provide you with an estimate based on typical ingredient values:

Keep in mind that these are rough estimates and the actual calorie count may differ:

  • Graham cracker crumbs (1 1/2 cups): ~600 calories
  • Granulated sugar (1/4 cup + 1 cup): ~800 calories
  • Unsalted butter (1/2 cup): ~800 calories
  • Cream cheese (24 oz): ~2,400 calories
  • Eggs (3 large): ~210 calories
  • Canned pumpkin puree (1 cup): ~80 calories
  • Ground cinnamon, nutmeg, cloves, ginger: Negligible
  • Heavy cream (1 cup): ~800 calories
  • Powdered sugar (2 tbsp): ~60 calories
  • Vanilla extract (2 tsp): Negligible

In total, the entire cheesecake could be around 6,950 calories. Again, please remember that these are rough estimates and the actual calorie count can be higher or lower depending on factors like brand variations, serving sizes, and ingredient substitutions. It’s always a good idea to consult specific packaging and nutrition information for accurate values.