Decadent pumpkin cheesecake is easy with these simple step by step photos instructions for the home cook. Cheesecake Factory inspired. Take something very special to those family gathering that will have them all talking.
Editor's note: Originally Published October 22, 2015. Now updated with expanded discussion and improved photos.
It seems like everything is pumpkin spice these days. Coffee, cookies, and almost anything else. So let's take it to the top of the special treat food chain, cheesecake.
We needed a special treat for out of town company, and my wife AKA pumpkin hound had a hard week recovering from a cold, poor sleep and ongoing remodeling issues. So this one was for her.
Inspired by Food.com's Cheesecake Factory Pumpkin Cheesecake which has solid 5 star reviews so just a few minor adjustments for ease and of course complete step by step instructions for you.
My Rating:
A wife rating... way up there.
Tips: Recipe Notes on Pumpkin Cheesecake
Please plan ahead a bit. The cream cheese and eggs should rest at room temperature for a half hour or so before starting.
You can use pumpkin pie spice or the spices I suggested in the recipe card below.
When done cooking, allow the cake to rest at room temperature until cooled then refrigerated before cutting.
Allow cream cheese and eggs to come to room temperature. Preheat oven to 350 degrees.
Crush 9-12 graham crackers but not into dust. You need 1 1/2 cup of crumbs.
Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
Prep an 8 or 9-inch spring-form 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.
In a large bowl combine the three 8 oz packages cream cheese, one cup sugar, and one teaspoon vanilla. Mix with an electric mixer until smooth.
Add one cup pumpkin, three eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice.
Mix until smooth and pour the filling into the pan.
Bake until a little browning. That will be 60 to 70 minutes depending on your oven. It is a good idea to place a baking sheet on a rack under the pan during baking for any leakage.
Allow to cool at room temperature for a few hours then refrigerate until cold.
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Pumpkin Cheesecake
Ingredients
Crust
- 9-12 graham crackers
- 5 tablespoons butter
- 1 tablespoon sugar
Filling
- 1 cup sugar
- 24 oz cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
Instructions
- Allow cream cheese and eggs to come to room temperature. Preheat oven to 350 degrees.
- Crush 9-12 graham crackers but not into dust. You need 1 1/2 cup of crumbs.
- Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
- Prep a 8 or 9-inch spring-form 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.
- In a large bowl combine the three 8 oz packages cream cheese, one cup sugar and one teaspoon vanilla. Mix with an electric mixer until smooth.
- Add 1 cup pumpkin, three eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice.
- Mix until smooth and pour the filling into the pan.
- Bake until a little browning. That will be 60 to 70 minutes depending on your oven. It is a good idea to place a baking sheet on a rack under the pan during baking for any leakage.
- Allow to cool at room temperature for a few hours then refrigerate until cold.
Recipe Notes
Pro Tips:
- Allow cream cheese and eggs to come to room temperature for 30 minutes before starting.
- An 8-9 inch springform pan and an electric mixer are required for this recipe.
- Do not use lower fat cream cheese.
- Take out of the oven when the edge is getting medium to a darker brown.
- Let the cheesecake cool at room temperature for a couple of hours before refrigerating.
- Refrigerate for at least 2 hours before cutting.
Nutrition
Originally Publication Oct 22, 2015
Bob Pulley
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.
Leslie
Thank you for your Thanksgiving menu ideas. Cheesecake was a big hit this Halloween I had no leftovers!
Dana Thomas
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.
DrDan
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
Marilyn
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
DrDan
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
Joan Searcy
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!
Leslie
This looks great, plan to make for Halloween. I know your busy, but will you be posting any make ahead or easy thanksgiving recipes?
DrDan
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
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
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