Can You Make a Creamy Pumpkin Cheesecake with a Spiced Twist in Just 75 Minutes of Active Time?
Craving a rich, fall-inspired dessert that’s perfect for gatherings? What if you could bake a velvety pumpkin cheesecake with a graham cracker crust and sour cream topping in just 75 minutes of hands-on time? Pumpkin Cheesecake, with 27 reviews, is your answer—ideal for Thanksgiving, holiday parties, or cozy family nights. Ready to fill your kitchen with warm, spiced aromas? Let’s get baking!
Overview: Why Pumpkin Cheesecake Shines
What makes Pumpkin Cheesecake so special? This indulgent recipe combines a buttery graham cracker crust with a creamy, pumpkin-spiced filling, finished with a tangy sour cream topping and crunchy pecans. Baked in a 9-inch springform pan, it’s a showstopper for dessert tables or special occasions. The method is straightforward, beginner-friendly with attention to detail, kid-approved for simple tasks, and adaptable for dietary needs, yielding 16 servings.
Time requirement: 75 minutes active (20 minutes prep, 55 minutes cooking), plus chilling overnight. The springform pan method ensures easy slicing.
Difficulty level: Easy to moderate. Mixing the filling and topping requires care to avoid overbeating, but the steps are simple. A 9-inch springform pan, mixing bowls, and a mixer are the main tools, and kids can help mix crumbs or sprinkle pecans.
Health perks: Pumpkin provides fiber, vitamin A, and antioxidants for immunity and eye health. Pecans offer heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (from a 9-inch springform pan). Each ingredient plays a key role, with swaps for flexibility.
Crust
- Graham cracker crumbs (1 cup): Forms a sweet, crunchy base. Sub: Gluten-free graham crumbs, crushed gingersnaps, or almond flour for grain-free.
- Sugar (1 tablespoon): Sweetens crust. Sub: Coconut sugar or omit for less sweet.
- Butter (1/4 cup, melted): Binds crust. Sub: Vegan butter or coconut oil.
Filling
- Cream cheese (2 packages, 8 oz each, softened): Creates creamy texture. Sub: Vegan cream cheese.
- Sugar (3/4 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature, lightly beaten): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Solid-pack pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and fall flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Ground cinnamon (1-1/4 teaspoons): Adds warm spice. Sub: Pumpkin pie spice.
- Ground ginger (1/2 teaspoon): Enhances spiced profile. Sub: Allspice or more cinnamon.
- Ground nutmeg (1/2 teaspoon): Adds depth. Sub: Cloves or mace.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
Topping
- Sour cream (2 cups): Creates tangy, creamy layer. Sub: Plain Greek yogurt or vegan sour cream.
- Sugar (2 tablespoons): Sweetens topping. Sub: Coconut sugar or maple syrup.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Pecan halves (12-16, chopped, ~1/4 cup): Add crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cheesecake!
Ready to start? You’ll need a 9-inch springform pan, mixing bowls, and a mixer. These steps are clear, with tips for success.
- Make crust: In a small bowl, mix 1 cup graham cracker crumbs and 1 tablespoon sugar; stir in 1/4 cup melted butter until combined. Press evenly into the bottom of a 9-inch springform pan. Chill in the fridge for 20-30 minutes. Tip: Use the bottom of a glass to press crumbs firmly; chilling prevents crumbling.
- Preheat oven and prep: Preheat to 350°F (177°C). Place springform pan on a baking sheet to catch drips. Tip: Ensure pan is tightly sealed to avoid leaks.
- Make filling: In a large bowl, beat 2 packages softened cream cheese and 3/4 cup sugar with a mixer until smooth (about 2-3 minutes). Add 2 lightly beaten eggs; beat on low speed just until blended. Stir in 15 oz pumpkin, 1-1/4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until combined. Tip: Don’t overbeat eggs to prevent cracking; ensure pumpkin is pure puree, not pie filling.
- Bake filling: Pour filling into chilled crust; smooth top. Bake on the baking sheet for 50 minutes until center is almost set (slightly jiggly). Tip: Avoid opening oven door to maintain even baking.
- Make topping: In a small bowl, mix 2 cups sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until smooth. Tip: Stir gently to keep topping creamy.
- Add topping and bake: Spread sour cream topping evenly over hot cheesecake. Return to oven for 5 minutes. Tip: Spread quickly to avoid cooling the cheesecake.
- Cool and chill: Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight (at least 8 hours). Tip: Loosening prevents cracking as cheesecake cools.
- Serve: Remove springform ring. Sprinkle with 12-16 chopped pecan halves. Slice into 16 pieces. Tip: Use a sharp knife dipped in hot water for clean slices.
Assembly: Plate It Like a Pro
This cheesecake is creamy and golden, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cheesecake: Slice into 16 wedges and place 1 per plate, showcasing the pecan topping. Tip: Wipe knife between cuts for neat slices.
- Garnish: Sprinkle extra chopped pecans or dust with cinnamon. Tip: A drizzle of caramel sauce adds a gourmet touch.
- Serving suggestion: Pair with coffee, chai tea, or whipped cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a fall vibe, use white or orange plates to highlight the creamy filling and pecans. Serve on a cake stand for gatherings. Tip: Add a cinnamon stick or small pumpkin for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cheesecake tasting great.
- Storage: Store in the fridge, covered with plastic wrap or in an airtight container, for up to 5 days. Tip: Cover tightly to prevent absorbing fridge odors; add pecans just before serving.
- Freezing: Freeze cheesecake (without topping or pecans) for up to 3 months. Wrap tightly in plastic wrap and foil, thaw overnight in the fridge, then add sour cream topping and pecans fresh. Tip: Freeze in the springform pan for protection.
- Make-ahead: Prepare crust and filling a day ahead; bake and add topping just before chilling overnight. Tip: Don’t add pecans early—they may soften.
Health tip: Storing properly preserves the pumpkin’s vitamin A and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan cream cheese, flax eggs, vegan butter, and vegan sour cream or plant-based yogurt.
- Gluten-free option: Use gluten-free graham cracker crumbs or almond flour for crust.
- Lower sugar: Reduce filling sugar to 1/2 cup and topping sugar to 1 tablespoon; add 1 tablespoon maple syrup to filling.
- Nut-free option: Omit pecans; use crushed gluten-free cookies or seeds for topping.
- Spiced boost: Add 1/4 teaspoon cloves or allspice to filling.
- Add-ins: Swirl 1/4 cup caramel or chocolate sauce into filling before baking.
Conclusion: Savor Your Pumpkin Cheesecake
You’re now ready to master Pumpkin Cheesecake! This wholesome, creamy dessert brings pumpkin, spices, and pecans together for a treat that’s perfect for Thanksgiving, holiday parties, or cozy nights. With just 75 minutes of active time and a springform pan, you can create a flavorful, showstopping cheesecake that’s as delicious as it is festive. Play with vegan or spiced twists to make it your own. Grab that springform pan, mix some filling, and enjoy this pumpkiny delight. Share your results in the comments—I’d love to hear how it turned out!
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Pumpkin Cheesecake
Description
Craving a rich, fall-inspired dessert that’s perfect for gatherings? What if you could bake a velvety pumpkin cheesecake with a graham cracker crust and sour cream topping in just 75 minutes of hands-on time? Pumpkin Cheesecake, with 27 reviews, is your answer—ideal for Thanksgiving, holiday parties, or cozy family nights
Ingredients
Crust
- Graham cracker crumbs (1 cup): Forms a sweet, crunchy base. Sub: Gluten-free graham crumbs, crushed gingersnaps, or almond flour for grain-free.
- Sugar (1 tablespoon): Sweetens crust. Sub: Coconut sugar or omit for less sweet.
- Butter (1/4 cup, melted): Binds crust. Sub: Vegan butter or coconut oil.
Filling
- Cream cheese (2 packages, 8 oz each, softened): Creates creamy texture. Sub: Vegan cream cheese.
- Sugar (3/4 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature, lightly beaten): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Solid-pack pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and fall flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Ground cinnamon (1-1/4 teaspoons): Adds warm spice. Sub: Pumpkin pie spice.
- Ground ginger (1/2 teaspoon): Enhances spiced profile. Sub: Allspice or more cinnamon.
- Ground nutmeg (1/2 teaspoon): Adds depth. Sub: Cloves or mace.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
Topping
- Sour cream (2 cups): Creates tangy, creamy layer. Sub: Plain Greek yogurt or vegan sour cream.
- Sugar (2 tablespoons): Sweetens topping. Sub: Coconut sugar or maple syrup.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Pecan halves (12-16, chopped, ~1/4 cup): Add crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.
Instructions
- Make crust: In a small bowl, mix 1 cup graham cracker crumbs and 1 tablespoon sugar; stir in 1/4 cup melted butter until combined. Press evenly into the bottom of a 9-inch springform pan. Chill in the fridge for 20-30 minutes. Tip: Use the bottom of a glass to press crumbs firmly; chilling prevents crumbling.
- Preheat oven and prep: Preheat to 350°F (177°C). Place springform pan on a baking sheet to catch drips. Tip: Ensure pan is tightly sealed to avoid leaks.
- Make filling: In a large bowl, beat 2 packages softened cream cheese and 3/4 cup sugar with a mixer until smooth (about 2-3 minutes). Add 2 lightly beaten eggs; beat on low speed just until blended. Stir in 15 oz pumpkin, 1-1/4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until combined. Tip: Don’t overbeat eggs to prevent cracking; ensure pumpkin is pure puree, not pie filling.
- Bake filling: Pour filling into chilled crust; smooth top. Bake on the baking sheet for 50 minutes until center is almost set (slightly jiggly). Tip: Avoid opening oven door to maintain even baking.
- Make topping: In a small bowl, mix 2 cups sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until smooth. Tip: Stir gently to keep topping creamy.
- Add topping and bake: Spread sour cream topping evenly over hot cheesecake. Return to oven for 5 minutes. Tip: Spread quickly to avoid cooling the cheesecake.
- Cool and chill: Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight (at least 8 hours). Tip: Loosening prevents cracking as cheesecake cools.
- Serve: Remove springform ring. Sprinkle with 12-16 chopped pecan halves. Slice into 16 pieces. Tip: Use a sharp knife dipped in hot water for clean slices
FAQs: Your Questions Answered
Can I use fresh pumpkin? Yes! Use 1-3/4 cups homemade puree; drain well to avoid watery filling.
What are the health benefits? Pumpkin provides vitamin A and fiber; pecans offer healthy fats.
How do I know the cheesecake is done? Center is almost set (slightly jiggly) after 50 minutes.
Can I prep for a party? Yes! Bake a day ahead; chill overnight and add pecans before serving.
Kid-friendly? Totally! Pumpkin flavor appeals to kids; omit pecans for allergies.
Why did my cheesecake crack? Overbeaten eggs or rapid cooling. Beat eggs minimally and cool gradually.
Gluten-free? Use gluten-free graham crumbs or almond flour for crust.
How to store leftovers? Fridge for 5 days; freeze without topping for 3 months; thaw before topping.