Pumpkin Cheesecake
The lovechild of pumpkin pie and New York cheesecake — rich, spiced, and finished with whipped topping, caramel, and a dusting of cinnamon.
- Prep Time
- 40 min
- Cook Time
- 1 hr 25 min
- Total Time
- 2 hr 5 min
- Servings
- 12 servings
If pumpkin pie and New York cheesecake got together, this would be their lovechild. I say some version of that line every single time someone asks about this cheesecake, and it earns either a chuckle or a very confused look, depending on the audience.
My family is probably tired of this showing up at Thanksgiving every single year, but I have no plans to retire the tradition anytime soon. The handful of people who don't like cheesecake or pumpkin just mean there's more for me.
This is the perfect answer for anyone who's stuck between wanting pumpkin pie and wanting cheesecake come fall — no need to choose.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs (use GF graham cracker crumbs to make this gluten-free)
- 1/2 tsp. ground cinnamon
- 2 tbsp. light brown sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 3 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 15 oz. pumpkin puree
- 4 eggs
- 1 tsp. ground cinnamon
- 1 tbsp. vanilla extract
- 1/2 cup heavy cream
For the Topping
- frozen whipped topping, thawed
- caramel sauce
- cinnamon
Instructions
- 1Preheat the oven to 350°F. Double-wrap the outside of a 9 inch springform pan with heavy duty foil and set inside a 12 inch cake pan.
- 2Combine the graham cracker crumbs, cinnamon, and 2 tbsp. sugar, then mix in the melted butter by hand. Press evenly into the bottom of the springform pan and bake 7 minutes. Set aside.
- 3Beat 8 oz. cream cheese, cinnamon, cornstarch, and 2/3 cup brown sugar at medium speed until smooth. Add another 8 oz. cream cheese and 1/3 cup sugar, and beat until smooth. Add the remaining cream cheese, pumpkin puree, and granulated sugar, and beat until smooth.
- 4Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the heavy cream, beating just until combined — do not overmix.
- 5Spread the batter over the crust in an even layer.
- 6Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan. Bake for about 1 hour 25 minutes, until lightly browned on top.
- 7Cool on a rack about 4 hours, then remove the foil. Cover with plastic wrap and freeze at least 4 hours, preferably overnight.
- 8Release the springform sides, invert the cheesecake onto a flat surface to remove the pan bottom, then turn back over onto a serving plate.
- 9Slice with a sharp, straight-edged knife, wiping between cuts. Garnish with whipped topping, cinnamon, and caramel sauce.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
