Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake.

One of my favorite things about fall is all the pumpkin recipes. Just like these Pumpkin Cheesecake Swirl Oat Bars, this Pumpkin Cheesecake is one of my favorite fall desserts and the perfect sweet ending for Thanksgiving’s dinner.

This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. 

How To Make Pumpkin Cheesecake

MAKE THE PECAN GRAHAM CRACKER CRUST

• Stir together the finely chopped pecans, graham cracker crumbs, sugar, pumpkin pie spice and melted butter.
• Press the mixture onto the bottom of a prepared springform pan. I use the bottom of  a small measuring cup to press the crumbs onto the pan. This helps to make the crust tight and compact.
• Double-wrap the outside of the pan with heavy-duty foil to prevent any leaks. Place the pan inside a roasting pan.

MAKE THE PUMPKIN CHEESECAKE MIX

• Using an electric mixer, cream together the cream cheese, sour cream and sugar until fluffy.
• Add the pumpkin puree and spices and beat until well incorporated.
• Add the eggs, one at a time beating well after each addition.
• Pour the mix into the pecan graham cracker crust. 
• Pour hot water into the roasting pan to reach about 1-inch up the sides of the pan.
• Bake for 1 hour.
• Turn off the oven and let the cheesecake sit in the oven for 90 minutes.
• Remove from the oven and allow to cool.
• Unmold and top with whipped cream.

How To Make A Cheesecake Water Bath

• A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! All you are doing is placing a baking pan inside a larger baking pan with hot water inside. 
• The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking.

How To Prevent Your Pumpkin Cheesecake From Leaking?

• Nothing is worse that watching your creamy mixture and all the time you spent making it oozing from your pan! To prevent this, wrap the bottom of your springform pan with heavy duty aluminum foil.

What is a Springform Pan?

• A springform pan is a baking pan with removable sides. Without them you would not be able to release the cheesecake from the pan.

Can I Freeze Cheesecake?

• Yes, you can freeze cheesecake for up to 3 months.
• Remove the cheesecake from the bottom of the springfoarm pan by running a sharp knife underneath the crust. 
• Carefully place the cheesecake on a sheet pan lined with parchment paper and freeze, uncovered, until firm.
• Remove the cheesecake from the freezer and wrap it in aluminum foil. Place in a resealable freezer bag and freeze it for up to 3 months.

Take A Look At These Other Pumpkin Recipes:

• Pumpkin Pancakes
• Pumpkin French Toast Bake
• Pumpkin Cake
• Pumpkin Cheesecake

This post was first published in 2016 and has been updated to improve reader experience. The recipe remains the same.

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Pumpkin Cheesecake with Pecan Graham Cracker Crust

By: Chef Kathy McDaniel

5 from 5 reviews

Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake.

Servings: 8 servings

Prep: 30 minutes mins

Oven Cooling: 1 hour hr 30 minutes mins

Cook: 1 hour hr

Total: 3 hours hrs

Ingredients 

Crust

• ▢ 2 cups graham cracker crumbs
• ▢ ¼ cup sugar
• ▢ ¼ cup finely chopped pecans
• ▢ ½ teaspoon pumpkin pie spice
• ▢ 7 tablespoons unsalted butter, melted

Cheesecake Mix

• ▢ 1 ½ pound cream cheese at room temperature
• ▢ 2 cups sugar
• ▢ ½ cup sour cream
• ▢ 1 cup pumpkin puree
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves
• ▢ 3 eggs

Whipped Cream

• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons sugar

To Decorate

• ▢ Candied Pecans (optional)

Instructions 

To Make the Crust

• In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Pour in the melted butter and mix to combine.
• Spray a 10-inch springform pan with cooking spray. Press the mixture onto bottom and sides of the prepared pan. Double-wrap the outside of the pan with heavy-duty foil. Place in a large roasting pan.
• Preheat the oven to 300 degrees Fahrenheit.

For the Cheesecake Mix

• Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy. 
• Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. 
• Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.Pour the cheesecake mix into the crust.
• Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Bake for 1 hour. Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer.
• Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool.
• Cover and refrigerate for 4 hours. Unmold releasing pan sides. Place the cheesecake on a platter and serve with whipped cream and caramelized pecans.

To Make the Whipping Cream

• In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Whisk until cream reaches stiff peaks.

Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!

Equipment

• 10-inch springform pan

Recipe Notes

• Make sure your cream cheese is at room temperature. Cold cream cheese is hard to mix to a smooth texture.
• After each egg addition, make sure you do not over beat the cheesy mixture. 
• Avoid opening the oven door when baking the cheesecake.
• Do not over bake!  
• Don’t skip the water bath.
• Let the cheesecake cool completely.
• Nutrition facts are an estimate and will vary depending on the brand of ingredients used.

Nutrition

Nutrition Facts

Pumpkin Cheesecake with Pecan Graham Cracker Crust

Amount Per Serving

Calories 884 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 32g200%

Cholesterol 229mg76%

Sodium 547mg24%

Potassium 295mg8%

Carbohydrates 83g28%

Fiber 1g4%

Sugar 68g76%

Protein 10g20%

Vitamin A 6830IU137%

Vitamin C 1.6mg2%

Calcium 157mg16%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American