Pumpkin Cheesecake
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I’ll be the first to admit it: I’m not a pumpkin pie fan. It’s a texture thing for me—I’ve tried, but it’s just never been my favorite. That said, I love almost everything else with pumpkin in it, from muffins to waffles to cakes. So when I came across this Pumpkin Cheesecake recipe from Rachel at My Sisters Cucina, I knew it might be the perfect alternative for me.
This recipe promised all the warm, spiced flavor of fall without the custardy texture of traditional pumpkin pie—and it totally delivered. It’s quick, simple, and best of all: it’s cheesecake. How could you go wrong with that? After one bite, I knew this would be my new go-to for Thanksgiving dessert. I topped it with a little whipped cream for extra flair, and it was absolutely delicious.
I used a store-bought graham cracker crust for convenience, which worked fine, but I felt like it didn’t quite complement the creamy filling as much as I’d hoped. Next time, I’m planning to make it with a gingersnap or Biscoff crust—I think that extra spice and crunch would be the perfect match. The cheesecake itself baked up beautifully: no water bath needed, no cracks, just smooth, creamy perfection. I baked it for exactly 40 minutes, and it came out just right.
Ingredients for Pumpkin Cheesecake
- 9-INCH GRAHAM CRACKER CRUST (OR OTHER COOKIE CRUST)
- CREAM CHEESE
- SUGAR
- PUMPKIN PIE SPICE
- PUMPKIN PUREE
- EGGS
Instructions for Easy Pumpkin Cheesecake Recipe
In a large mixing bowl, beat the cream cheese, sugar, and pumpkin pie spice together on medium speed until smooth and creamy. Add the pumpkin puree and mix until fully incorporated. Crack in the eggs, one at a time, and continue mixing until the batter is silky and well blended.
Pour the filling into your prepared crust—store-bought graham cracker or homemade, whichever you prefer. Bake in a preheated oven at 350°F for 40 minutes, or until the center is set and the edges are lightly golden. Let the cheesecake cool at room temperature, then transfer to the refrigerator and chill for at least 3 hours before serving.
Slice and top with whipped cream or a sprinkle of cinnamon for a festive finish!
Frequently Asked Questions
Can I make this ahead of time?
Yes! This cheesecake is perfect for prepping ahead. Bake it the day before, chill overnight, and it’s ready to serve when guests arrive.
Do I need a water bath?
Nope! This recipe bakes beautifully without one. Just follow the instructions and bake for 40 minutes—no cracks, no fuss.
Can I use a homemade crust instead of store-bought?
Absolutely. A gingersnap crust will add extra fall flavor and pairs wonderfully with the pumpkin filling. You can also use Biscoff cookies or vanilla wafers.
How do I know when it’s done baking?
The edges should be set and the center slightly jiggly. It will firm up as it cools and chills.
How long does it need to chill?
At least 3 hours, but overnight is even better for flavor and texture.
Can I freeze pumpkin cheesecake?
Yes! Wrap it tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
What toppings go well with this?
Whipped cream, cinnamon sugar, crushed pecans, or a drizzle of caramel all make lovely finishing touches.
FOR MORE RECIPES LIKE THIS, TRY:
- No Bake Peppermint Cheesecakes
- Rich No Bake Cheesecakes
- No Bake Cranberry Orange Cheesecakes
- Pumpkin Cheesecake Bars
Pumpkin Cheesecake
Real Mom Kitchen
Ingredients
- 1 graham cracker crust
- 12 oz. cream cheese softened
- ½ cup sugar
- 1 ½ tsp pumpkin pie spice
- 1 cup pumpkin puree
- 2 eggs
Instructions
- Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended.
- Pour into crust. Bake at 350 degrees for 40 minutes. Cool.
- Refrigerate for at least 3 hours.
Nutrition
