Can I use pumpkin pie filling instead of pumpkin puree?

Nope, stick with pure pumpkin puree . Pie filling has extra sugar and spices that can mess with the recipe’s balance.

How do I prevent my cheesecake from cracking?

Use a water bath and cool it slowly in the oven. This keeps the texture smooth and crack-free.

Can I make pumpkin cheesecake gluten-free?

Absolutely! Swap in gluten-free crust options like gluten-free graham crackers or almond flour.

How long does pumpkin cheesecake last?

It stays fresh in the fridge for 4-5 days or in the freezer for 2 months if wrapped well.

Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 7 h
Cuisine: American
Ingredients: 1 graham cracker crust (9″ or 10″ springform pan, prepared but not pre-baked); 24 oz (680g) cream cheese, softened to room temperature (brick-style, not spreadable); ¾ cup (150g) packed brown sugar; ½ cup (100g) granulated sugar; ⅓ cup (80g) sour cream; 1½ teaspoons pure vanilla extract; 1 cup (244g) pumpkin puree; 2½ teaspoons pumpkin pie spice; 3 large eggs, lightly beaten (room temperature preferred); ¾ cup (175ml) heavy cream; ¼ cup (30g) powdered sugar; ½ teaspoon pure vanilla extract; ⅛ teaspoon ground cinnamon

Pumpkin Cheesecake

Print Recipe

No water bath needed, just a simple, rich cheesecake finished with a cozy homemade cinnamon whipped cream.

Author: Claire Ellis
Prep Time: 20minutes
Cook Time: 40 minutes
Total Time: 7 hours
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Cheesecake:

1 graham cracker crust (9″ or 10″ springform pan, prepared but not pre-baked)

24 oz (680g) cream cheese, softened to room temperature (brick-style, not spreadable)

¾ cup (150g) packed brown sugar

½ cup (100g) granulated sugar

⅓ cup (80g) sour cream

1½ teaspoons pure vanilla extract

1 cup (244g) pumpkin puree

2½ teaspoons pumpkin pie spice

3 large eggs, lightly beaten (room temperature preferred)

Cinnamon Whipped Cream:

¾ cup (175ml) heavy cream

¼ cup (30g) powdered sugar

½ teaspoon pure vanilla extract

⅛ teaspoon ground cinnamon

Instructions

1. Preheat and Prep: Preheat oven to 350°F (175°C). Prepare a graham cracker crust in a 9″ springform pan (do not bake). Chill crust in the fridge.

2. Make Cheesecake Filling: In a stand mixer or large bowl, beat softened cream cheese and both sugars until smooth. Scrape down the bowl as needed.

Add sour cream and mix well. Stir in vanilla, pumpkin puree, and pumpkin pie spice until combined.

Add eggs one at a time, mixing gently after each addition.

3. Bake: Spread batter evenly over the chilled crust. Place the pan on a foil-lined baking sheet and bake for about 40 minutes, or until the center is nearly set with a slight jiggle.

Let cheesecake cool to room temperature, then refrigerate for at least 6 hours or overnight.

4. Make Cinnamon Whipped Cream: Beat heavy cream, powdered sugar, vanilla, and cinnamon together until stiff peaks form. Pipe or dollop over the chilled cheesecake.

5. Serve: Slice, serve, and enjoy!

Notes

Pumpkin: Use only pure pumpkin puree, not pumpkin pie filling.

Oven Temp: Bake at 350°F as written; ignore any video references to 375°F.

Bake Time: Check at 40 minutes; baking time may vary. The internal temperature should exceed 160°F (70°C) if checking with a thermometer.

Whipped Cream: A Wilton 2D tip was used for piping.

Storage: Keep refrigerated for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 520kcal
Sugar: 30g
Sodium: 351mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 12g
Cholesterol: 312mg

Keywords: Pumpkin Cheesecake, easy recipes, cheesecakes,

Find it online: https://lunchlime.com/pumpkin-cheesecake-recipe/