Best Pumpkin Cheesecake

5 from 1 reviews

This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good!






  1. Preheat oven to 325F and grease the sides of a 9″ springform pan.
  2. In a small bowl, mix the cookie crumbs with the melted butter until all is moistened. Press the mixture into the bottom of the springform pan. Set aside.
  3. In a large bowl, beat the cream cheese and brown sugar together with an electric mixer until smooth.
  4. Beat in the eggs, one at a time on the lowest speed. Then mix in the flour, pumpkin pie spice and vanilla until blended.
  5. Stir in the pumpkin puree by hand using a rubber spatula until well combined. Pour the batter into the prepared springform pan.
  6. Bake for 50-55 minutes or until the center is almost set. You want 2-3″ of the center to still be jiggy when gently shaken.
  7. Remove from oven and run a thin knife along the sides to loosen the edges from the pan. Let cool completely on a cooling rack. Cover and refridgerate for a minimum of 4 hours or overnight.
  8. When ready to serve; remove the rim and set the cheesecake on a plate or cake stand.
  9. Beat the heavy cream, sugar and vanilla until soft to medium peaks form. Spoon over top of the cheesecake and sprinkle with a bit of cinnamon if desired.


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