Pumpkin cheesecake is a baked cheesecake with pumpkin puree and warm spices, usually in a graham-cracker crust. It is a different dessert from pumpkin pie, and it takes more cooling time. If you want something easier, with no oven, see a no-bake pumpkin dessert. See also the Thanksgiving guide and Thanksgiving desserts.
Make the crust and a smooth filling
Press a mixture of graham-cracker crumbs, a little sugar, and melted butter into a 9-inch springform pan, and bake it at 350°F for about 8 to 10 minutes. Beat 24 ounces of softened cream cheese until it is completely smooth, then add ¾ to 1 cup of sugar, 1 cup of pumpkin puree, 3 eggs, a teaspoon of vanilla, and about a teaspoon of pumpkin-pie spice. Scrape the bowl often so no lumps remain. Pour the batter over the crust. A roasting pan of hot water on the oven rack below, or a water bath around the pan, helps the cheesecake bake evenly and reduces cracking.
Bake gently, then chill
Bake at 325°F until the edges are set and the center still wobbles slightly, often 50 to 70 minutes. Turn off the oven, crack the door, and let the cake cool there for 30 to 60 minutes, then cool it on a rack and refrigerate it for at least 4 hours, and preferably overnight. Run a thin knife around the edge before you unmold it. Slice it cold. Related: how to tell when pumpkin pie is done uses a similar jiggle test, but the two desserts are not interchangeable.
How to slice and store it
Dip a thin, sharp knife in hot water and wipe it dry between slices so the cuts stay clean. The cheesecake keeps, covered, in the refrigerator for about 3 to 4 days. You can freeze individual slices, wrapped well, and thaw them in the refrigerator. A water bath is worth the extra dish if you have had trouble with cracks before; wrap the outside of a springform pan in foil if you set the pan itself in water, so water cannot seep into the crust. Bring the cream cheese fully to room temperature before you mix, or the batter will stay lumpy.
Frequently asked questions
Why did my pumpkin cheesecake crack?
It was probably overbaked, cooled too fast, or mixed with too much air. Bake until the center still jiggles, then cool it slowly in the turned-off oven.
Can I make pumpkin cheesecake ahead?
Yes. It is better made a day ahead, because it needs a long chill. Keep it covered in the refrigerator.
Is pumpkin cheesecake the same as pumpkin pie?
No. Pumpkin pie is a custard in a pastry crust. Pumpkin cheesecake is a cream-cheese cake, usually in a graham-cracker crust, and it needs more cooling time.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A roasting pan can hold a water bath, or sit on the rack below the cheesecake with hot water.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk helps you smooth the filling if you do not want to pull out a mixer.
- OXO Good Grips Bent Icing Spatula — Useful for spreading the batter and for loosening the cake from the pan.
- MALACASA Ceramic Pie Pan Set of 2, 9-Inch — If you do not have a springform pan, a deep 9-inch pie dish can hold a slightly shallower cheesecake.
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