Almost-Famous Pumpkin Cheesecake Recipe

This creamy Almost-Famous Pumpkin Cheesecake is made with rich cream cheese, pure pumpkin, warm spices like cinnamon and ginger, and a buttery graham cracker crust. This recipe creates a velvety smooth and decadent dessert, perfect for any fall celebration. It’s a stunning centerpiece for Thanksgiving that serves 12 people and tastes just like the restaurant version.

Almost-Famous Pumpkin Cheesecake Ingredients

For the Graham Cracker Crust:

• 12 tablespoons unsalted butter, melted
• 2 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• Pinch of salt

For the Pumpkin Filling:

• 2 pounds cream cheese, at room temperature
• 2 1/2 cups sugar
• 1/4 cup sour cream
• 1 15-ounce can pure pumpkin
• 6 large eggs, at room temperature, lightly beaten
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon salt

For Garnish:

• 2 cups sweetened whipped cream
• 1/3 cup toasted pecans, roughly chopped

How To Make Almost-Famous Pumpkin Cheesecake

1. Prepare the oven and pan. Position a rack in the center of your oven and preheat it to 325°F (165°C). Use a little of the melted butter to grease a 10-inch springform pan.
2. Make the crust. In a bowl, stir the remaining melted butter with the graham cracker crumbs, 1/4 cup of sugar, and a pinch of salt. Press this mixture firmly into the bottom and up the sides of the prepared pan. Bake for 15 to 20 minutes, until it’s golden brown. Let it cool completely on a wire rack.
3. Set up the water bath. Once the crust is cool, wrap the outside of the springform pan tightly with a few layers of aluminum foil. This prevents water from leaking in. Place the wrapped pan inside a larger roasting pan. Bring a medium pot of water to a boil.
4. Mix the cheesecake filling. In a large bowl, use a mixer to beat the room-temperature cream cheese until it is completely smooth. Add the remaining 2 1/2 cups of sugar and beat until just combined, scraping down the sides of the bowl as needed. Beat in the sour cream. Then, add the pumpkin, lightly beaten eggs, vanilla, salt, cinnamon, ginger, and cloves. Mix on low speed until everything is just combined. Do not overmix.
5. Assemble and bake. Pour the pumpkin filling into the cooled crust. Carefully place the roasting pan in the preheated oven. Pour the boiling water into the roasting pan so that it comes about halfway up the side of the springform pan. This is called a water bath, and it helps the cheesecake cook gently.
6. Bake and cool the cheesecake. Bake for about 1 hour and 45 minutes. The edges of the cheesecake should be set, but the center will still be slightly wobbly. Turn the oven off and open the door for a moment to let some heat escape. Leave the cheesecake in the cooling oven for 1 more hour.
7. Chill completely. Carefully remove the cheesecake from the water bath and let it cool on a rack. Run a thin knife around the edge of the pan to loosen it. Cover the cheesecake and refrigerate for at least 8 hours, or preferably overnight, to allow it to fully set.
8. Garnish and serve. Let the cheesecake sit at room temperature for about 30 minutes before serving. Unlock and remove the springform ring. Serve each slice with a generous dollop of whipped cream and a sprinkle of toasted pecans.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This is the most important tip for a smooth, lump-free filling that mixes together easily.
• Don’t Overmix the Filling: Once you add the eggs, mix on low speed and only until the ingredients are just combined. Overmixing adds too much air, which can cause the cheesecake to puff up and then crack as it cools.
• The Water Bath is Essential: Don’t skip the water bath (also called a bain-marie). The steam creates a humid environment in the oven, which ensures the cheesecake bakes gently and evenly, preventing cracks.
• Cool the Cheesecake Slowly: The gradual cooling process—turning the oven off and leaving the cheesecake inside—prevents sudden temperature changes that can also lead to cracking.
• Chill Thoroughly: Chilling for at least 8 hours is crucial. This allows the cheesecake to firm up completely, ensuring a rich, dense texture and clean, beautiful slices.

What To Serve Pumpkin Cheesecake

This rich and creamy pumpkin cheesecake is a fantastic dessert on its own. For a simple pairing, serve it with a hot cup of black coffee or a spiced chai tea to complement the warm spices. To make it even more decadent, you can add a drizzle of salted caramel sauce over the top before serving. A small scoop of vanilla bean ice cream also makes a wonderful side.

How To Store Pumpkin Cheesecake Leftovers

• Refrigerate: Store leftover cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will stay fresh for up to 5 days. Keeping it covered prevents it from absorbing other food odors.
• Freeze: This cheesecake freezes very well! You can freeze the whole cheesecake or individual slices. Wrap them tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. It’s best to freeze it without the whipped cream topping.

Almost-Famous Pumpkin Cheesecake Nutrition Facts

• Calories: 720 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 220mg
• Sodium: 450mg
• Total Carbohydrate: 65g
• Sugars: 52g
• Protein: 10g

Frequently Asked Questions

• Why did my cheesecake crack? Cheesecakes can crack if they are overmixed (which adds too much air), baked at too high a temperature, or cooled too quickly. Following the tips for using room temperature ingredients, not overmixing, and cooling slowly in the oven will help prevent cracks.
• Do I really need to use a water bath? Yes, a water bath is highly recommended for the best texture. It adds moisture to the oven, allowing the cheesecake to bake gently and evenly. This is the best way to get a creamy consistency and prevent the top from cracking.
• Can I make this cheesecake ahead of time? Absolutely! This is a perfect make-ahead dessert. It needs at least 8 hours to chill and set properly, so it’s ideal to make it the day before you plan to serve it.
• Can I use a 9-inch springform pan instead of a 10-inch? Yes, you can use a 9-inch pan, but the cheesecake will be thicker. You will need to increase the baking time by 10-15 minutes. Keep an eye on it and bake until the edges are set but the center still has a slight jiggle.

Try More Recipes:

• Pumpkin Roll Recipe
• Pumpkin Pie Recipe
• Pumpkin Chocolate Chip Cookies Recipe