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Autumn Pumpkin Cheesecake

This pumpkin cheesecake combines a buttery, crumbly crust with a rich, creamy filling infused with roasted pumpkin and warm spices. The dessert features a smooth, velvety texture, with a lightly browned top and a visually appealing presentation. It showcases a harmonious balance of sweetness, spice, and earthy pumpkin flavor, topped with a delicate finish.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups graham cracker crumbs or digestive biscuits
  • ½ cup unsalted butter melted
  • 3 packages cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs at room temperature
  • 1 ½ cups roasted pumpkin puree see notes
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt

Equipment

  • Mixing bowl
  • Springform pan

Method
 

  1. Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs with melted butter until evenly coated, then press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes to set the crust, then let it cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until silky smooth and creamy, about 3-4 minutes, and the mixture is lightened in color.
  3. Add the vanilla extract and eggs one at a time, mixing on low speed after each addition until fully incorporated. The batter should be smooth and slightly fluffy.
  4. Stir in the roasted pumpkin puree, along with cinnamon, nutmeg, cloves, and salt, until all ingredients are thoroughly combined and the batter is uniformly orange with specks of spice.
  5. Pour the pumpkin filling over the cooled crust, smoothing the top with a spatula to ensure an even surface. Place the springform pan on a baking sheet to catch any drips.
  6. Bake the cheesecake in the preheated oven for about 60-70 minutes, or until the edges are set and the center slightly jiggles when gently shaken. The top should be lightly golden and the batter firm around the edges.
  7. Turn off the oven and crack open the door. Let the cheesecake cool gradually inside for about an hour to prevent cracking, then transfer to the refrigerator for at least 4 hours or overnight for best flavor and texture.
  8. Gently remove the cheesecake from the springform pan, running a knife around the edge if necessary to loosen. Slice with a sharp knife and serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon.

Notes

Use fresh roasted pumpkin for a richer flavor. To prevent cracks, avoid overbaking and ensure gradual cooling. A water bath can help achieve a smooth, crack-free surface.