Okay, friends, let’s talk holiday desserts! I don’t know about you, but when the leaves start changing, my brain immediately goes to all things pumpkin and spice. And is there *anything* better than a creamy, dreamy cheesecake? That’s right, I’m talking about a **pumpkin cheesecake**! This isn’t just *any* cheesecake, though. This recipe? It’s the ultimate blend of classic cheesecake goodness and that warm, fuzzy pumpkin spice we all crave this time of year. Trust me, this will be the star of your Thanksgiving table.

I’m Chris Tanner Farner, and I’m all about easy recipes that pack a punch. This **pumpkin cheesecake** is no exception! It’s rich, it’s decadent, and it’s surprisingly simple to make. Forget stressing in the kitchen—let’s get baking!

Why You’ll Love This Pumpkin Cheesecake

Seriously easy to make – even if you’re cheesecake-challenged!
That perfect creamy texture? Yep, nailed it.
Bursting with warm pumpkin spice flavor – it’s like a hug in dessert form.
It’ll be the *hit* of your holiday gathering, I promise!
Looks absolutely stunning on your dessert table (hello, Pinterest!).
Make it ahead of time? You bet! Less stress on the big day.

The Perfect Holiday Pumpkin Cheesecake

Okay, so why is this *the* **pumpkin cheesecake** for your holiday spread? Well, besides being crazy delicious, it just screams “Thanksgiving!” That warm spice blend, the rich pumpkin flavor… it’s the perfect ending to a cozy holiday meal. Plus, it’s a total crowd-pleaser – everyone will be begging for seconds!

Ingredients for Your Pumpkin Cheesecake

Alright, let’s gather our goodies! Here’s what you’ll need to make this magical **pumpkin cheesecake**. Don’t worry, it’s a pretty standard list, and you probably have a lot of this stuff already!

1 1/2 cups graham cracker crumbs (about 12 full sheets)
1/4 cup sugar, regular granulated
6 tablespoons melted butter (unsalted is best!)
3 (8 ounce) packages cream cheese, softened – super important!
1 3/4 cups sugar, again, granulated
1 1/2 cups pumpkin puree (NOT pumpkin pie filling, more on that below!)
1/4 cup sour cream (full-fat is my go-to)
3 large eggs
1 teaspoon vanilla extract (the real stuff, please!)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Notes on Key Pumpkin Cheesecake Ingredients

Okay, a few things to keep in mind! For the graham crackers, I usually just grab the regular kind, but honey graham crackers would be yummy too! Just make sure they are finely crushed. And listen, for the love of all that is good, make sure you’re using PUMPKIN PUREE, not pumpkin pie filling! Pie filling has spices and sugar already added, and we want to control that ourselves. Trust me on this one!

How to Make Pumpkin Cheesecake: Step-by-Step Instructions

Alright, here comes the fun part! Don’t be intimidated – this **pumpkin cheesecake** is totally doable. Just follow these steps, and you’ll be enjoying a slice of heaven in no time! I promise, it’s easier than it looks!

Preparing the Graham Cracker Crust for Pumpkin Cheesecake

First, let’s get that crust sorted. Preheat your oven to 350 degrees F (175 degrees C). While it’s heating up, grab a bowl and mix together your graham cracker crumbs, sugar, and melted butter. Press that mixture *firmly* into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it in there nice and even. Bake it for about 8-10 minutes. This just helps it set up and get a little golden. Let it cool completely before adding the filling – super important!

Making the Pumpkin Cheesecake Filling

Okay, now for the good stuff! In a large bowl (I use my stand mixer, but a hand mixer works just fine!), beat your softened cream cheese and sugar until it’s smooth as silk. Seriously, you want it *creamy*. If there are lumps, keep going! Now, blend in your pumpkin puree and sour cream. Add your eggs one at a time, mixing until *just* combined. Don’t overmix! Finally, stir in your vanilla extract, cinnamon, ginger, and cloves. Mmm, that smells like fall, right?

Baking Your Perfect Pumpkin Cheesecake

Pour that glorious filling over your cooled crust. Now, here’s a little secret for preventing cracks: a water bath! Wrap the bottom of your springform pan in foil (really well!), and place it inside a larger baking pan. Fill the outer pan with about an inch of hot water. This creates a humid environment that’ll help your cheesecake bake evenly. Bake for 55-65 minutes, or until the center is *almost* set. It should still have a slight wobble. Turn off the oven and let the cheesecake cool *in* the oven for an hour. This is key! Don’t skip it!

Cooling and Refrigerating Your Pumpkin Cheesecake

After that hour in the oven, take it out and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for *at least* 4 hours, but overnight is even better. This gives it time to fully set up and chill out. Trust me, patience is a virtue when it comes to cheesecake!

Tips for the Best Pumpkin Cheesecake

Want to take your **pumpkin cheesecake** from “good” to “OMG AMAZING!”? I’ve got you covered. First off, make sure your cream cheese is *really* soft. Like, leave it out for a couple of hours soft. It makes a HUGE difference in the texture. And whatever you do, don’t overbake it! A little wobble in the center is a good thing. It’ll set up perfectly in the fridge. Oh, and that water bath? Don’t skip it! It’s the secret to a crack-free, perfectly smooth cheesecake. Trust me on this one, friends!

Pumpkin Cheesecake Variations

Okay, so you’ve mastered the classic **pumpkin cheesecake** (heck yeah!). Now, let’s get a little wild, shall we? My favorite part is how easy it is to put your own spin on this recipe! How about adding some chocolate chips to the filling? Or swirling in some caramel sauce before baking? Ooh, and a gingersnap crust instead of graham crackers? Game changer! You could even try using different spices – a pinch of cardamom or nutmeg would be delish! Have fun with it!

Storing Your Delicious Pumpkin Cheesecake

Got leftovers? Lucky you! This **pumpkin cheesecake** keeps like a dream. Just pop it in the fridge, covered tightly, and it’ll be good for up to 5 days. Wanna freeze it? Slice it up first, wrap each slice individually in plastic wrap, then toss ’em in a freezer bag. They’ll keep for up to 2 months. Just let ’em thaw in the fridge before digging in!

Frequently Asked Questions About Pumpkin Cheesecake

Can I make pumpkin cheesecake ahead of time?

Absolutely! In fact, I *highly* recommend it! Making your **pumpkin cheesecake** a day or two in advance actually gives the flavors time to meld together and the texture to fully set. Just wrap it tightly and keep it in the fridge. It’s a total lifesaver when you’re juggling a million things during the holidays!

How do I prevent my pumpkin cheesecake from cracking?

Ah, the dreaded crack! Don’t worry, I’ve got you! The biggest culprit is usually baking it too fast or letting it cool too quickly. That water bath I mentioned earlier? It’s your best friend! It creates a gentle, humid environment that helps the **pumpkin cheesecake** bake evenly. Also, resist the urge to open the oven door while it’s baking, and let it cool gradually *in* the oven. Trust me, these simple steps make all the difference!

Can I freeze pumpkin cheesecake?

You betcha! Freezing is a great way to enjoy your **pumpkin cheesecake** later. Just slice it up, wrap each slice really well in plastic wrap (I sometimes add a layer of foil for extra protection), and then pop them into a freezer bag. It’ll keep for a couple of months. When you’re ready to eat it, just thaw it in the fridge overnight. It might not be *quite* as perfect as fresh, but it’s still pretty darn delicious!

Estimated Nutritional Information for Pumpkin Cheesecake

Okay, so let’s talk numbers! I know, I know, it’s dessert, but some of us like to know what we’re getting into, right? So, here’s a *very* rough estimate of the nutritional info for one slice of this **pumpkin cheesecake**. Keep in mind, this can vary a lot depending on the exact ingredients you use.

We’re looking at around 450 calories, 30g of fat, 6g of protein, and 40g of carbs. There’s also about 35g of sugar. Again, these are just estimates! But hey, it’s a holiday treat, so enjoy every delicious bite!

Enjoy Your Homemade Pumpkin Cheesecake!

Alright, friends, that’s it! You’ve officially conquered the **pumpkin cheesecake**! I really hope you love this recipe as much as my family does. If you give it a try, be sure to leave a comment and let me know what you think! And hey, snap a pic and share it on social media – tag me, @ChrisTannerFarner, so I can see your beautiful creations! Thanks for baking with me – and be sure to check out my other recipes for more easy, delicious treats!