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Ultimate Pumpkin Cheesecake

A rich and creamy pumpkin cheesecake with warm spices, buttery crust, and homemade whipped topping. Perfect for holidays and cozy gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 540 kcal

Ingredients
  

For the Crust

  • 2 ½ cups crushed graham crackers (about 23 sheets)
  • ½ cup melted butter
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger

For the Pumpkin Cheesecake Filling

  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 15 oz pumpkin purée
  • 3 large eggs
  • ¼ cups sour cream
  • 1 tbsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp cornstarch
  • ¼ tsp salt

For the Topping

  • 1 cup cold heavy cream
  • 1 tbsp powdered sugar
  • ½ cup chopped pecans, toasted

Instructions
 

1. Prepare the Crust

  • Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  • Wrap the outside of the pan tightly with aluminum foil to protect it from the water bath.
  • In a mixing bowl, combine crushed graham crackers, sugar, cinnamon, ginger, and salt.
  • Pour in the melted butter and mix until the crumbs are evenly moistened
  • Press the mixture firmly into the bottom and partway up the sides of the springform pan.
  • Bake for 10 minutes, then cool. Reduce oven temperature to 325°F (160°C).

2. Make the Filling

  • Using a stand mixer or hand mixer, beat cream cheese and sugar until smooth.
  • Add pumpkin purée, sour cream, vanilla, cornstarch, pumpkin spice, cinnamon, and salt; mix until fully combined.
  • Reduce speed to low and add eggs one at a time, mixing just until incorporated.

3. Bake the Cheesecake

  • Bring a pot of water to a boil.
  • Pour the cheesecake batter into the cooled crust.
  • Place the springform pan in a large roasting pan and pour the boiling water around it until it reaches halfway up the sides.
  • Bake for 75–85 minutes, or until edges are set and the center jiggles slightly.
  • Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour.
  • Remove, cool to room temperature, and refrigerate for at least 8 hours or overnight.

4. Add the Topping

  • Whip the heavy cream and powdered sugar until stiff peaks form.
  • Spread or pipe on top of the chilled cheesecake.
  • Sprinkle with toasted pecans before serving.

Notes

  • Always chill overnight for the smoothest, firmest texture.
  • Use full-fat cream cheese for best results.
  • Toasting the pecans boosts their flavor.
  • The cheesecake may slightly jiggle when done — this is normal.