Today October 21, is National Pumpkin Cheesecake Day, which might be the most delicious excuse the calendar gives us all year. Here in the Ozarks, the hills are turning gold, the mornings finally call for a sweater, and every weekend seems to bring a hayride, a festival or a family dinner that needs a dessert. This pumpkin cheesecake recipe is the one we reach for every single fall.
It has everything you want in a holiday dessert: a buttery cinnamon graham cracker crust, a silky filling that tastes like pumpkin pie and cheesecake had the best possible baby, and a cloud of maple whipped cream on top. Even better, it is made the day before, so you get to actually enjoy your guests instead of hovering over the oven.
Why You Will Love This Pumpkin Cheesecake
- Make ahead friendly. Cheesecake needs a long chill, so it is perfect for baking the night before a gathering.
- Real pumpkin flavor. A full cup of pumpkin puree plus warm spices means every bite tastes like fall.
- Crack resistant. A gentle water bath and a slow cool down keep the top smooth and pretty.
- Crowd sized. One cheesecake serves 12, ideal for Friendsgiving, Thanksgiving and church potlucks.
Ingredients
For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the pumpkin cheesecake filling:
- 3 (8 ounce) blocks full fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream, at room temperature
- 2 tablespoons all purpose flour
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
For the maple whipped cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon pure maple syrup
- Pinch of cinnamon
Optional toppings: caramel sauce, candied pecans or crushed gingersnaps
How to Make Pumpkin Cheesecake
1. Prep the pan. Heat the oven to 350°F. Wrap the outside of a 9 inch springform pan in two layers of heavy duty foil so no water sneaks in during the water bath. Lightly grease the inside.
2. Make the crust. Stir together the graham cracker crumbs, brown sugar, cinnamon and melted butter until it looks like wet sand. Press firmly into the bottom and about one inch up the sides. Bake for 10 minutes, then lower the oven to 325°F.
3. Beat the cream cheese. Beat the cream cheese on medium low speed until completely smooth, about 2 minutes, scraping the bowl often.
4. Add the flavor. Add both sugars, pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice and salt. Mix on low just until smooth.
5. Add the eggs. Add the eggs one at a time on low, mixing only until each one disappears. Overmixing adds air, and air causes cracks.
6. Bake in a water bath. Pour the filling over the crust and smooth the top. Set the pan inside a larger roasting pan and add hot water halfway up the sides. Bake 70 to 80 minutes, until the edges are set and the center still has a gentle wobble.
7. Cool slowly. Turn the oven off, crack the door and let it rest inside for 1 hour. Remove from the water bath, run a thin knife around the edge and cool completely on the counter.
8. Chill. Cover and refrigerate for at least 6 hours, or ideally overnight.
9. Top and serve. Whip the cream, powdered sugar, maple syrup and cinnamon to soft peaks. Pipe or spoon onto the chilled cheesecake and finish with caramel, candied pecans or crushed gingersnaps.
Recipe at a Glance
- Prep time: 30 minutes
- Bake time: 1 hour 20 minutes
- Cooling and chill time: 7 hours (or overnight)
- Servings: 12 slices
- Pan: 9 inch springform
Tips for the Perfect Pumpkin Cheesecake
- Start with room temperature ingredients. Set the cream cheese, sour cream and eggs out about an hour ahead for the smoothest filling.
- Blot the pumpkin. If your puree looks watery, press it between paper towels for a minute.
- Trust the wobble. The center should jiggle like set gelatin when you pull it. It firms up as it chills.
- Clean slices every time. Dip a sharp knife in hot water and wipe it dry between cuts.
How to Store Pumpkin Cheesecake
Keep leftovers covered in the refrigerator for up to 5 days. To freeze, chill fully, wrap tightly in plastic wrap and foil (without the whipped cream), and freeze for up to 2 months. Thaw overnight in the fridge and add fresh whipped cream before serving.
Pumpkin Cheesecake FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling is already sweetened and spiced, which throws off the balance. Look for cans labeled 100% pure pumpkin.
Do I really need a water bath?
It is the best way to get a creamy, crack free cheesecake. To skip it, place a pan of hot water on the rack below the cheesecake instead.
How far ahead can I make this pumpkin cheesecake recipe?
Up to 2 days ahead. Keep it covered in the fridge and add the whipped cream right before serving.
Why did my cheesecake crack?
Usually from overmixing after the eggs, overbaking or cooling too quickly. A small crack hides easily under whipped cream, so no stress.
Celebrate Fall in the Ozarks
Whether you bake this for National Pumpkin Cheesecake Day, a Friendsgiving table or your family’s Thanksgiving spread, this pumpkin cheesecake is the kind of dessert people ask about long after the plates are cleared. Better yet, pair it with a visit to a local pumpkin patch and a weekend of fall in the Ozarks for the coziest season on the books. Luckily for you, we’ve curated a list of our favorite pumpkin patches right here! Plus, we have plenty of fall happenings on our Ozarks Edit Calendar, so be sure to check that out here!
If you make it, we would love to see it. Tag @theozarksedit on Instagram and share your slice.
– Kiley
