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Decadent Pumpkin Cheesecake Recipes

Decadent Pumpkin Cheesecake Recipes

Ultra-creamy pumpkin cheesecake baked in a gentle water bath with a cinnamon-graham crust. Cozy spices and silky texture in every bite.
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Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.75 cup graham cracker crumbs
  • 2 tbsp granulated sugar for crust
  • 0.5 tsp ground cinnamon for crust
  • 7 tbsp unsalted butter melted
  • 30 oz cream cheese softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar for filling
  • 1.25 cup pumpkin puree not pie filling
  • 0.5 cup sour cream room temperature
  • 0.25 cup heavy cream room temperature
  • 5.5 oz eggs lightly beaten, room temperature (about 3 large)
  • 2 tsp vanilla extract
  • 2.25 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon for filling
  • 0.25 tsp fine salt
  • 2 tbsp all-purpose flour for thickening
  • 1 cup whipped cream for serving (optional)
  • 8 cup hot water for the water bath

Instructions

Preparation Steps

  • Heat oven to 325°F. Wrap a 9-inch springform pan with heavy foil and lightly grease the inside.
  • Stir graham crumbs, 2 tbsp sugar, and 1/2 tsp cinnamon. Mix in melted butter until evenly moistened.
  • Press crust into the pan bottom and slightly up the sides. Bake 8 minutes, then cool while you make filling.
  • Beat cream cheese on medium until smooth and fluffy, about 2 minutes. Scrape the bowl.
  • Add brown sugar and 1/4 cup granulated sugar. Beat until creamy and no lumps remain; scrape again.
  • Mix in pumpkin puree, sour cream, and heavy cream on low until blended.
  • Whisk eggs in a small bowl. With mixer on low, slowly stream in eggs just until combined.
  • Blend in vanilla, pumpkin pie spice, extra cinnamon, salt, and flour. Tap bowl to release air bubbles.
  • Pour batter over the crust. Set the pan in a roasting pan and pour hot water around it, about 1 inch deep.
  • Bake 55–65 minutes until edges are set and the center wobbles slightly. Turn off oven; crack door and rest 1 hour.
  • Remove from water bath. Run a thin knife around the edge; cool to room temperature.
  • Chill covered at least 6 hours or overnight. Slice with a warm, dry knife and top with whipped cream.

Notes

For a maple twist, replace 2 tbsp brown sugar with pure maple syrup and reduce heavy cream by 1 tbsp. To store, refrigerate tightly covered for up to 4 days; freeze slices wrapped well for 1 month.
This recipe is an original creation inspired by classic Decadent Pumpkin Cheesecake Recipes flavors. All ingredient ratios and instructions are independently developed.