This Homemade Pumpkin Spice Cheesecake is a Must-Make!
Making a cheesecake from scratch isn’t super difficult, and the result is a thousand times better tasting than store-bought. If you’re thinking of baking a pumpkin dessert for Thanksgiving, or sometime this fall, today I’m sharing a must-make pumpkin cheesecake recipe!
Get ready to enjoy a pumpkin spice cheesecake with a cinnamon graham cracker crust and maple whipped cream that is out of this world delish! The hardest part is waiting to eat it until your cheesecake is chilled and set.
Tips for making the BEST pumpkin cheesecake:
- I used a 9-inch cheesecake springform pan for this recipe because the sides are deep and they will come off to reveal a perfect cheesecake after chilled. This helpful article via TasteOfHome.com has some tips to use other sized pans!
- Having trouble finding canned pumpkin puree? You could always roast a small pumpkin, or cook one using your Instant Pot!
- “Do I need to do a water bath while baking a cheesecake?” Well in short, no. It’s recommended in order to create enough humidity so that the cheesecake won’t crack on top. A cracked cheesecake tastes just as good, in my opinion, however!
- I set my cheesecake inside a roasting pan to make a simple water bath. You can cover the bottom and sides of your cheesecake pan with 2 layers of foil, or you can do like I do, and set my cheesecake pan inside a larger cake pan first. Then I set both of those inside a roasting pan filled with a couple of inches of hot water from the sink, and bake.
- Plan ahead for this dessert! I like to chill my cheesecake overnight as it will be worth waiting for nice and cold. Cheesecake can last in the fridge for up to 5 days wrapped in plastic wrap. It can freeze for up to a month if you wrap it in plastic wrap and then in foil.
Pumpkin Spice Cheesecake
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 25 MINUTES
total time: 1 HOUR 45 MINUTES
There's nothing better than a from-scratch classic dense cheesecake, except when it's a fall pumpkin spice version!
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
For the cheesecake filling:
- 24 oz. cream cheese, softened (3 bricks)
- 1 cup granulated sugar
- 15 oz. can of pure pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1 tablespoon all-purpose flour
Maple whipped cream (stabilized whipped cream frosting):
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon real maple syrup
- 1 teaspoon ground cinnamon
Maple cinnamon whipped cream is the way to go!
You can decorate your pumpkin cheesecake with whipped cream from a can, or try whipping up cold whipping cream with a little maple syrup and cinnamon to complete this pumpkin cheesecake experience.
After whipping up this topping using a hand mixer, I used my favorite Wilton cake decorator to then pipe on some whipped cream to my pumpkin cheesecake! I love that this is so easy to make and yields such pretty results. If you wanted to add nuts on top, I think that’d be yummy too.
This pumpkin cheesecake tastes so similar to The Cheesecake Factory’s version!
If you’re craving a thick cold slice of cheesecake, try baking this one, as it’s simple to make and oh so GOOD. I love that you can make this dessert in advance for Thanksgiving and it’s sure to be a big hit!
My family loved it and I hope yours will too — enjoy!
Check out what my teammate Jenna said after baking this pumpkin cheesecake:
“I love this cheesecake… and the cinnamon whipped cream is as amazing as the cheesecake! The crust is awesome, the filling is perfect, and the topping is delicious. I love how this was like a combo between pumpkin pie and cheesecake, my two favorite foods. YUM! I am so making this for Thanksgiving this year.”
Looking for traditional pumpkin pie? Check out this classic recipe!