Traditional Pumpkin Cheesecake

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Pumpkin pie might be the go-to dessert during fall, but when I want to really impress at the holiday table, I turn to this Traditional Pumpkin Cheesecake. It combines the creamy, luxurious texture of classic cheesecake with the warm, spiced flavor of pumpkin pie. It’s the kind of dessert that makes everyone pause after the first bite, followed by the inevitable request for the recipe.

I love this recipe not only for its taste but also because it strikes that perfect balance between festive and familiar. The rich pumpkin filling is nestled on a spiced graham cracker crust, and a sprinkle of cinnamon on top adds the perfect finishing touch. Whether you’re hosting Thanksgiving dinner or simply craving something cozy, this cheesecake never fails to deliver.

Why You’ll Love This Traditional Pumpkin Cheesecake

This cheesecake hits all the right notes: it’s creamy, slightly tangy, warmly spiced, and just sweet enough. The pumpkin brings a seasonal twist to a classic dessert, while the cinnamon-spiced crust adds a depth of flavor that elevates every bite. It’s also a crowd-pleaser—impressive enough for a holiday spread, but comforting enough for an everyday treat.

What Kind of Pumpkin Should I Use?

Use canned pumpkin purée for this cheesecake—specifically the kind labeled “100% pure pumpkin.” Avoid pumpkin pie filling, which already includes sweeteners and spices. The purée gives you full control over the sweetness and flavor profile of the cheesecake. Homemade pumpkin purée works too, but make sure it’s well-drained to avoid excess moisture.

Options for Substitutions

You can make a few adjustments to tailor this cheesecake to your taste or dietary needs. For a gluten-free version, swap the graham crackers for gluten-free cookies. If you prefer a lighter cheesecake, use low-fat cream cheese, though the texture will be less rich. For the crust, gingersnap cookies add a bolder spice profile if you want a twist on tradition. Vegans can opt for dairy-free cream cheese and plant-based alternatives for eggs and butter—just know the result will vary slightly in texture.

Ingredients for this Traditional Pumpkin Cheesecake

Cream Cheese – The base of any cheesecake. Full-fat cream cheese gives the best texture and flavor. Make sure it’s softened to room temperature before mixing.

Pumpkin Purée – Adds that earthy, slightly sweet pumpkin flavor. Use 100% pure pumpkin purée, not pie filling.

Granulated Sugar – Balances the tanginess of the cream cheese and sweetens the filling.

Brown Sugar – Adds a deeper, molasses-like sweetness that pairs beautifully with pumpkin.

Eggs – Provide structure and help the cheesecake set properly. Room temperature is best.

Sour Cream – Gives a subtle tang and silky texture.

Vanilla Extract – Enhances all the warm spices and pumpkin flavor.

Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves adds cozy warmth.

Ground Cinnamon – Used in the crust and on top for extra flavor.

Graham Crackers – Crushed for the crust. You can use gingersnaps for a spicier alternative.

Butter – Melted, to bind the crust together.

Salt – Just a pinch balances sweetness and enhances all the other flavors.

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a bowl, combine 1 1/2 cups of crushed graham crackers, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and 6 tablespoons of melted butter. Mix until the crumbs are moistened. Press this mixture into the bottom of a 9-inch springform pan and slightly up the sides. Bake for 8–10 minutes. Remove and let it cool.

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Step 2: Make the Filling

In a large bowl, beat 24 oz (3 packages) of softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and beat again until fluffy. Then mix in 1 cup pumpkin purée, 3 large eggs (one at a time), 1/2 cup sour cream, 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Beat until fully combined and smooth. Don’t overmix.

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Step 3: Assemble and Bake

Pour the filling into the pre-baked crust. Tap the pan gently on the counter to release any air bubbles. Bake for 55–65 minutes, or until the center is just slightly jiggly but the edges are set. Turn off the oven, crack the door open, and let the cheesecake sit in the oven for an hour to cool gradually. This helps prevent cracks.

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Step 4: Chill and Serve

Once it’s cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. Before serving, sprinkle the top with a light dusting of cinnamon. Slice with a hot, clean knife for perfect cuts.

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How Long to Prepare the Traditional Pumpkin Cheesecake

Prep Time: Preparing this cheesecake takes about 25 to 30 minutes. This includes time for measuring ingredients, making the crust, mixing the filling, and assembling the cake. Using room temperature cream cheese and eggs helps speed up the process and ensures a smoother batter.

Bake & Chill Time: Baking takes 55–65 minutes, and then the cheesecake rests in the oven with the door slightly open for an additional hour. After that, it must be refrigerated for at least 4 hours (or overnight) to fully set. So while active prep time is minimal, plan for a full day to make and chill.

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Tips for Perfect Traditional Pumpkin Cheesecake

• Always use room temperature cream cheese and eggs for a smooth batter.
• Avoid overmixing after adding eggs—this can lead to cracks.
• Bake the cheesecake in a water bath or place a pan of hot water on the oven rack below to help prevent cracks.
• Let the cheesecake cool gradually in the oven before chilling.
• Use a hot knife (wiped clean between cuts) for smooth, clean slices.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients: This leads to lumpy batter and uneven texture.
• Overbaking: If the center is completely firm, it’s overbaked. The center should jiggle slightly.
• Skipping the chill time: The cheesecake needs time to set—cutting it too early ruins the texture.
• Using pumpkin pie filling: This has added sugars and spices that will throw off the balance.
• Opening the oven door repeatedly: This can cause the cheesecake to sink or crack.

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What to Serve With Traditional Pumpkin Cheesecake?

1. Whipped Cream

A big dollop of lightly sweetened whipped cream brings airy contrast to the rich cheesecake.

2. Candied Pecans

Sweet and crunchy, these add texture and flavor depth.

3. Caramel Sauce

A drizzle of warm caramel sauce is a heavenly match for pumpkin and spice.

4. Fresh Berries

Slightly tart fruits like raspberries or cranberries balance the sweetness beautifully.

5. Spiced Chai or Coffee

A cozy beverage pairs perfectly with a slice of chilled cheesecake.

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Storage Instructions

Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. Use plastic wrap or a cake container to keep it fresh. The flavors deepen over time, making day-two slices even better.

Freezer: You can freeze the cheesecake for up to 2 months. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 430
• Fat: 29g
• Saturated Fat: 17g
• Carbohydrates: 36g
• Sugar: 26g
• Protein: 6g
• Fiber: 1g
• Sodium: 320mg
• Cholesterol: 120mg

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Frequently Asked Questions

How do I prevent my cheesecake from cracking?

Don’t overmix the batter, bake with a water bath, and let the cheesecake cool gradually in the oven before chilling.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureéd very smooth and strained to remove excess moisture.

What’s the best way to cut cheesecake cleanly?

Use a hot, sharp knife and wipe it clean between each slice.

Can I make this cheesecake ahead of time?

Absolutely—it’s even better the next day! Make it up to 2 days in advance and store it chilled.

Is a springform pan necessary?

It’s highly recommended. It allows for easy removal without damaging the cake. If you don’t have one, line a regular pan with parchment paper for lifting.

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Conclusion

Traditional Pumpkin Cheesecake is a showstopper dessert that combines fall flavors with the creamy richness of a classic cheesecake. With a cinnamon-spiced crust, perfectly spiced pumpkin filling, and a smooth, dense texture, it’s everything you want for the holidays—or any time you’re craving something decadent and warming. With the right techniques and a little patience, this cheesecake is almost foolproof and absolutely worth every bite.

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