How to Make the Perfect Pumpkin Cheesecake
American · Easy · 80 min · 10 servings
This warmly spiced Pumpkin Cheesecake is a kid friendly twist on a holiday favorite combining smooth cream cheese with real pumpkin puree and cozy autumn spices. Children love the soft orange color and the familiar cinnamon sweetness that makes every slice feel like a special treat.
Why this recipe works
This Pumpkin Cheesecake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 680 g cream cheese softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 whole large eggs
- 2 tsp pumpkin pie spice
Step by step instructions
Step 1: Make and Bake the Crust
Preheat oven to 175C or 350F. Combine graham cracker crumbs with melted butter and press into the bottom of a greased 9-inch springform pan. Bake for 8 minutes then let cool while you prepare the filling.
Step 2: Mix the Pumpkin Filling
Beat cream cheese and sugar until completely smooth with no lumps. Add pumpkin puree and pumpkin pie spice and mix until evenly orange and fragrant. Add eggs one at a time on low speed mixing just until incorporated after each.
Step 3: Bake the Cheesecake
Pour filling over the cooled crust. Bake at 160C or 325F for 55 to 60 minutes until edges are set and center has a gentle jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for one hour before removing.
Step 4: Chill and Serve
Refrigerate the cheesecake for at least four hours or overnight. Serve topped with a dollop of whipped cream and a light dusting of cinnamon for an extra festive and kid friendly presentation.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pumpkin pie spice → a blend of 1 tsp cinnamon plus half tsp ginger and a pinch of nutmeg
- graham cracker crumbs → gingersnap cookie crumbs for a spicier crust that complements the pumpkin
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using pumpkin pie filling instead of plain pumpkin puree which adds too much sugar and alters the texture
- Overmixing the batter after adding eggs which incorporates too much air and causes the cheesecake to crack
Nutrition facts
Per serving: 430 calories, 7g protein, 38g carbs, 29g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →