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Pumpkin Spice Cheesecake

This pumpkin cheesecake is the ultimate fall dessert: creamy, spiced, and balanced with tangy sour cream and a buttery graham cracker crust. Maple whipped cream adds a soft sweetness, making every bite cozy autumn perfection.

Course Dessert

Cuisine American

Keyword Maple Whipped Cream, pumpkin cheesecake, Pumpkin Spice Cheesecake

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings

Calories 461

Author Erren Hart

Ingredients

Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter

Pumpkin Cheesecake Filling

2 pounds cream cheese 4 blocks , softened
1¼ cups granulated sugar
2 tablespoons cornstarch
2½ teaspoons vanilla extract
¼ teaspoon salt
4 large eggs
1 egg yolk
1 cup canned pumpkin puree not pumpkin pie filling
1 cup sour cream
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice

Maple Whipped Cream

1 cup heavy cream chilled
2 tablespoons pure maple syrup adjust to taste
½ teaspoon vanilla extract
1 tablespoon skimmed milk powder helps stabilize and thicken

US Customary - Metric

Instructions

Make the Crust

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to help prevent leaks, and place it on a rimmed baking sheet.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until it looks like damp sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake for 8–10 minutes, then remove and let the crust cool completely before adding the filling. This keeps it crisp and sturdy.

Prepare the Filling

Increase the oven temperature to 400°F (200°C).
In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2–3 minutes. Add the sugar, cornstarch, vanilla, and salt, mixing until just combined.
Beat in the eggs and yolk one at a time, scraping down the bowl between each. Mix on low speed and avoid overbeating—this keeps excess air out of the batter and helps prevent cracks.
Finally, mix in the pumpkin puree, sour cream, cinnamon, ginger, nutmeg, and cloves (or allspice). Stir until smooth and creamy.

Bake the Cheesecake

Pour the filling onto the cooled crust. Place the pan back on the rimmed sheet and bake for 10 minutes at 400°F (200°C).
Reduce the oven temperature to 225°F (105°C) and bake for an additional 50–60 minutes. The edges should be set, and the center should still have a gentle wobble. For extra accuracy, check with a thermometer—the center should register around 150–155°F for a set-but-creamy texture.
Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1¼ hours. After resting, run a thin knife around the edge to release it from the pan (this helps prevent cracks). Transfer the pan to a rack and let it cool until just warm, about 1 hour. Then cover and refrigerate for at least 4 hours, or overnight for best flavor.

Make the Maple Whipped Cream

In a mixing bowl or food processor, combine the heavy cream, maple syrup, vanilla, and skimmed (or nonfat dry) milk powder. Whip until soft-medium peaks form—watch closely if using a food processor, as it whips very quickly. The cream should hold its shape when you run a spoon through it without collapsing back into the gap.
Just before serving, transfer the whipped cream to a piping bag fitted with a star or round tip. Pipe swirls or rosettes around the edges, or cover the entire top if you’d like.

Garnish & Serve

Optional: Sprinkle the cheesecake with a pinch of cinnamon or add chopped toasted pecans for extra texture and flavor. Slice into 12–14 pieces and serve chilled.

Video

Notes

Erren’s Top Tips

Room Temperature Ingredients: Bring your cream cheese, eggs, and sour cream to room temp before starting. This ensures a smooth, lump-free filling.
Don’t Overmix: Once you add the eggs, mix gently and stop as soon as they’re incorporated. Too much air = cracks.
The Wobble Test: The cheesecake is done when the edges are set but the center has a slight jiggle. If it looks completely firm, it’s overbaked.
Knife Trick: Run a thin knife around the edge of the pan right after baking. This helps prevent cracks as the cheesecake cools and pulls away.
Chill Time: Four hours is the minimum, but overnight gives the best texture and flavor.

Variations & Add-Ins

Gingersnap Crust: Swap the graham crackers for crushed gingersnaps for extra spice.
Chocolate Pumpkin Cheesecake: Stir ½ cup melted dark chocolate into the filling before baking.
Nutty Swirl: Add a layer of toasted pecans or walnuts between the crust and filling for crunch.
Caramel Drizzle: Top slices with warm caramel sauce for a bakery-style finish.

Storage & Freezing Instructions

Storage: Keep covered in the fridge for up to 5 days. Store without the whipped cream topping for best results, and add it fresh before serving.
Freezing: Chill the cheesecake completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and top with whipped cream before serving.

Individual Slices: Freeze slices on a baking sheet first, then wrap individually for grab-and-go dessert portions.

Nutrition