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    🏠Home » Recipes » Dessert Recipes

    Philadelphia Pumpkin Cheesecake

    Sep 24, 2020 · Modified: Feb 1, 2023 by Dan Mikesell AKA DrDan · 11 Comments

    Recipe Table of Contents    
    4.45 from 9 votes

    Delicious Philadelphia-style pumpkin cheesecake is much easier to make than you think. Inspired by Cheesecake Factory™ with a pumpkin spiced flavored filling and a buttery graham cracker crust. Think of it as pumpkin pie meets a cheesecake—great holiday comfort food.

    pumpkin cheesecake on an orange plate
    Jump To:
    • 👍Why you should try this cheesecake
    • 🥧Ingredients
    • 👨‍🍳How to Make Philidelphia Pumpkin Cheesecake
    • ⏰How long does it take to cook
    • How to prevent cracking of cheesecakes
    • ❓FAQs
    • 📖Cheesecake Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    👍Why you should try this cheesecake

    • An easy-to-make Philidelphia Pumpkin Cheesecake that is a copycat of the Cheesecake Factory™ Pumpkin Cheesecake.
    • This is not a small "for two cheesecake." It is a full-size cooked cheesecake.
    • Perfect for a party, a gift, or a family gathering. This is the perfect make-ahead dessert to get everybody talking.

    Inspired by Cheesecake Factory™ Pumpkin Cheesecake at Epicurious. This recipe has been around the internet for over 20 years.

    🥧Ingredients

    • The Pumpkin: This recipe calls for pumpkin puree. You can make your own or buy it. Be sure not to get pumpkin pie filling—it is not the same.
    • Cream Cheese: Use a quality full-fat cream cheese that is allowed to rest at room temperature to soften. You can do a brief microwave. Softening is important to prevent lumps and cracking.
    • Eggs: They should also be at room temperature.
    • Spicing: cinnamon, nutmeg, and allspice are recommended, or use Pumpkin Pie Spice, which will also have ginger and cloves.
    • Graham cracker crumbs—gingersnaps can be used—use the same volume.
    • Pantry Ingredients—Sugar, butter, vanilla extract

    👨‍🍳How to Make Philidelphia Pumpkin Cheesecake

    1. Prepare graham cracker crust with graham cracker crumbs, butter, and sugar. Bake in a springform pan.
    2. Mix cream cheese, sugar, and vanilla extract.
    3. Mix in pumpkin, eggs, and spices. Pour into the pan.
    4. Bake until brown around the edges—about 60 minutes.
    5. Turn off the oven and prop open the door slightly for 60 minutes.
    6. Cool at room temperature for a few hours more, then refrigerate until cold.

    ⏰How long does it take to cook

    Total baking time can vary, but a reasonable estimate is one hour, but do a quick check for done at 50 minutes.

    You are looking for the edges to be slightly browned and slightly puffy. The center will look like it is just starting to set up and still have some jiggle.

    How to prevent cracking of cheesecakes

    There are several things to do to prevent cheesecake cracking.

    • Get your eggs and cream cheese to room temperature. This will let the ingredients come together easier with less air trapping.
    • Overmixing can trap air in the batter and affect the texture. Get it thoroughly mixed, and then quit mixing.
    • The cooked cheesecake can stick to the sides of the pan and crack during cooling. When done cooking, before cooling, run a sharp knife around the edge of the cheesecake down to the crust.
    • Sudden changes in temperature cause cracks, so don’t open the oven door if possible. And slowly cool after cooking, following the recipe directions.
    • Overbaking will cause a firm top leading to cracking while cooling.
    • A water bath will also help. It is covered below in the FAQs.

    ❓FAQs

    What is the difference between Philidelphia-style and New York-style cheesecakes?

    Philadelphia-style cheesecake mainly uses cream cheese with additives. New York-style cheesecake usually has sour cream or heavy cream mixed in the batter.

    Interestingly, the original recipe (probably similar to this one) had a thin sour cream layer on top.

    Do I need a springform pan?

    If you don't have a springform pan, you will have trouble getting the cheesecake out of the pan. You probably will destroy it trying, so it is not recommended.

    This uses an 8 to 9-inch springform pan. A 10-inch springform pan is too big. A 9-inch will cook a bit faster since it is thinner than an 8-inch.

    Do I need to use a water bath during baking?

    Many recipes recommend a “water bath” for baking cheesecakes. Briefly, you warp the bottom and sides of the springform pan in foil to keep water out. Set it in about 1 inch of hot (boiling or close) water in the oven.

    The added moisture will help decrease cracking and slow the cooking to help the texture. I have done this number of times on cheesecakes, and except for me making a mess, I don't see much difference for me.

    So the choice is yours, but please review my "How to prevent cheesecake cracking" section above.

    How to store cheesecake?

    Good refrigerated for 3-4 days. Good in the freeze for 2-3 months.

    📖Cheesecake Recipes

    Easy Chocolate Chip Cheesecake

    New York Cheesecake Bars

    Easy Cheesecake Cupcakes

    Blueberry Cream Cheese Coffee Cake

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Dessert Recipes, Holiday Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    cream cheese and pumpkin for cheese cake

    Allow cream cheese and eggs to come to room temperature. Preheat the oven to 350° with the rack in the center.

    crushing Graham crackers in bag

    Crush 9-12 graham crackers but not into dust. You need 1 ½ cups of crumbs.

    pouring melted butter into crushed crackers in glass bowl

    Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.

    baked crust in spring-form pan

    Prep an 8 or 9-inch springform pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes, then remove to cool while making the filling.

    adding vanilla to bowl with sugar and cream cheese

    In a large bowl, combine the three 8 oz packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Mix with an electric mixer until smooth.

    adding spices to filling in white bowl with mixer

    Add 1 cup of pumpkin,  three eggs, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice. Mix until thoroughly combined but do not over-mix.

    pour batter into springform pan with crust

    Mix until smooth, and pour the filling into the pan.

    cooked pumplkin cheese cake in pan

    Bake until brown around the edges and slightly puffing. That will be about 60 minutes, depending on your oven. But take a fast peek at 50 minutes to be sure it is not cooking too fast. Turn off the oven and prop open the door open only an inch or two for 60 minutes. Then cool at room temperature for a few hours, then refrigerate until cold (4-6 hours or overnight.)

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    📝Recipe

    pumpkin cheesecake on an orange plate

    Philadelphia Pumpkin Cheesecake

    From Dan Mikesell AKA DrDan
    Delicious Philadelphia-style pumpkin cheesecake is much easier to make than you think. Inspired by Cheesecake Factory™ with a pumpkin spiced flavored filling and a buttery graham cracker crust. Think of it as pumpkin pie meets a cheesecake—great holiday comfort food.
    Tap to leave a Rating
    4.45 from 9 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric

    Crust

    • 9-12 graham crackers - crushed 1 ½ cups
    • 5 tablespoons butter
    • 1 tablespoon sugar

    Filling

    • 1 cup sugar
    • 24 oz cream cheese - full fat at room temperature
    • 1 teaspoon vanilla
    • 1 cup canned pumpkin
    • 3 eggs - room temperature

    Spices or use 1 teaspoon of pumpkin pie spice

    • ½ teaspoon cinnamon
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg
    Prevent your screen from going dark

    Instructions

    • Allow cream cheese and eggs to come to room temperature. Preheat the oven to 350° with the rack in the center.
      cream cheese and pumpkin for cheese cake
    • Crush 9-12 graham crackers but not into dust. You need 1 ½ cups of crumbs.
      crushing Graham crackers in bag
    • Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
      pouring melted butter into crushed crackers in glass bowl
    • Prep an 8 or 9-inch springform pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes, then remove to cool while making the filling.
      baked crust in spring-form pan
    • In a large bowl, combine the three 8 oz packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Mix with an electric mixer until smooth.
      adding vanilla to bowl with sugar and cream cheese
    • Add 1 cup of pumpkin,  three eggs, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice. Mix until thoroughly combined but do not over-mix.
      adding spices to filling in white bowl with mixer
    • Mix until smooth, and pour the filling into the pan.
      pour batter into springform pan with crust
    • Bake until brown around the edges and slightly puffing. That will be about 60 minutes, depending on your oven. But take a fast peek at 50 minutes to be sure it is not cooking too fast. Turn off the oven and prop open the door open only an inch or two for 60 minutes.
      cooked pumplkin cheese cake in pan
    • Cool at room temperature for a few hours more then refrigerate until cold (4-6 hours or overnight) before serving.
      pumpkin cheesecake on an orange plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. This is not a recipe to adjust the size. You are asking for failure.
    2. Commercial pumpkin puree is recommended. It seems to have more flavor than homemade. Do not use pie filling.
    3. The cream cheese and eggs need to be at room temperature to mix smoothly.
    4. Use an 8 to 9-inch springform pan and give it a good coat of butter. Do not try to use a different pan.
    5. Spicing as suggested or 1 teaspoon of pumpkin pie spice. Not both.
    6. Do not over-mix. It will add air and cause cracking.
    7. Done is when the edges are browning and puffing some. The center is starting to set. It will still jiggle some.
    8. See the post for a discussion of cracking and water baths.
    9. Cool in the oven with the door slightly open (about ½ inch) for about an hour, then another few hours at room temperature. Then refrigerate until cold before cutting.
    10. I like to run a knife or spatula around the edge of the pan to where the crust starts when done cooking.
    11. Good refrigerated for 3-4 days and frozen for 2-3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Philadelphia Pumpkin Cheesecake
    Amount Per Serving
    Calories 559 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 22g110%
    Cholesterol 174mg58%
    Sodium 465mg19%
    Potassium 231mg7%
    Carbohydrates 45g15%
    Fiber 1g4%
    Sugar 34g38%
    Protein 9g18%
    Vitamin A 6216IU124%
    Vitamin C 1mg1%
    Calcium 115mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally Published October 22, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Bob Pulley

      December 04, 2015 at 9:48 pm

      5 stars
      This cheesecake's a winner. The recipe's ez peezy to do. Mentioned it to a friend who suggested ginger snaps for the crust. I think I'll try it on my next go around and also use cinnamon only for the seasoning. I found by using less pie type spices in pumpkin based desserts that the pumpkin is a lovey flavor needing little enhancement.
      Thanx for sharing Dr Dan.

      Reply
    2. Leslie

      November 03, 2015 at 11:36 am

      Thank you for your Thanksgiving menu ideas. Cheesecake was a big hit this Halloween I had no leftovers!

      Reply
    3. Dana Thomas

      November 01, 2015 at 8:06 pm

      5 stars
      I have just recently changed from pc to mac don't forget you get a free year of tech support from apple, by the way great blog.... And great recipes.... 1-800-275-2273 Apple support.

      Reply
      • DrDan

        November 01, 2015 at 8:25 pm

        Thanks for the note. Mostly I have it in hand. I'm very disappointed in Adobe refusing to migrate my Creative Suite to the Mac. Also I'm so use to outlook for email (more than 20 years ) it is a little hard to adjust. I did buy Applecare for 3 years.
        Dan

    4. Marilyn

      October 29, 2015 at 9:17 am

      I am excited to try the cheesecake recipe. I cannot get enough pumpkin recipes. I will use the origional pie spices that are on the canned pumpkin. It's the best combo for me
      Thank you for this recipe. Just wished it was printable

      Reply
      • DrDan

        October 29, 2015 at 9:38 am

        Thanks for the note. There is a print button in the "recipe card" area near the bottom of the post just under the thumbnail picture.

        DrDan

    5. Joan Searcy

      October 28, 2015 at 3:09 pm

      This looks positively delightful and I want to make it soon. Probably not for Thanksgiving though; my family would complain if I made anything other than traditional pumpkin pie. It certainly looks easy, and I like easy!

      Reply
    6. Leslie

      October 27, 2015 at 9:53 pm

      This looks great, plan to make for Halloween. I know your busy, but will you be posting any make ahead or easy thanksgiving recipes?

      Reply
      • DrDan

        October 27, 2015 at 10:16 pm

        Hi Leslie,
        Thanks for the note. I'm just keeping my head above water right now. I'm doing popcorn balls tomorrow for Halloween but November is tied up with work and a medical convention so I may not have much but I need to... We are hosting Thanksgivings for the first time in several years. I'm thinking a breakfast thing or dessert since dinner is always the same. I love those recipes and have already published them... Maybe I'll add a green bean casserole for grandpa since he loves it. It is just every recipe uses cream soup (I refuse) and those disgusting canned onion things... The mind is starting to work...

        Dan

      • Leslie

        October 29, 2015 at 9:44 pm

        Could you please post your Thanskgiving menu like you did last year, so I can copy it (I'm old, but a new cook & your recipes have changed my family's stomachs)! My family really enjoyed last years spread, they especially liked your dressing/stuffing recipe

      • DrDan

        October 29, 2015 at 10:42 pm

        Ok just my guess based on many years but I haven't asked the boss yet.

        Main course always turkey.

        Sausage dressing. https://www.101cookingfortwo.com/moms-sausage-bread-turkey-stuffing/

        Clark family sweat potato casserole. https://www.101cookingfortwo.com/putnam-family-sweet-potato-casserole/

        Broccoli slaw. https://www.101cookingfortwo.com/broccoli-slaw/

        Mashed potatoes and gravy.

        Peas… just plain old frozen peas. In our house turkey and frozen peas travel together.

        Raw carrots, celery, etc.

        There is usually another hot veggie. This has been various experimental dishes over the years and where I’m aiming the green bean casserole experiment but I have to test drive it first. Last years experiment took me 2 hours of work. It was good but really 2 hours of real work on the holiday... not happening.

        Dessert is pumpkin pie… the recipe on the can. And other pies from our local pie store. Breads from one of two stores.

        Cheap sweat champagne. It just goes well with turkey.

        I still work full time and the breads and deserts are just always purchased, you can’t do everything. Maybe next year when I'm not working the day job.

        This is a lot of food with lots of work and leftovers. Usually 5-10 people.

        Dan

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