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Cozy Pumpkin Cheesecake

Category: Snacks

This treat starts with a buttery graham cracker base. The filling is creamy with softened cream cheese, sugar, and eggs all mixed together. Pumpkin puree is stirred in with cinnamon and nutmeg for a cozy fall taste. It's baked until just firm but still a little wobbly in the center for a creamy feel. Let it cool and chill overnight to blend the flavors well. Top with whipped cream and sprinkle cinnamon before serving to enjoy a perfect fall bite.

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Dana
Recipe Created By Dana
Last updated on Fri, 26 Sep 2025 19:20:44 GMT
Slice of pumpkin cheesecake topped with whipped cream Save
Slice of pumpkin cheesecake topped with whipped cream | chefsnaps.com

Imagine two favorite fall sweets all rolled into one creamy, spiced pumpkin cheesecake. It’s got that buttery graham crust underneath and tastes like a cozy hug with every bite.

I whipped this cheesecake up for Thanksgiving once and it quickly became the star. Now it’s my easy go-to when I want to impress without overdoing it.

Needed Ingredients

  • 16 ounces cream cheese: soften it so it mixes super smooth
  • 1 cup canned pumpkin puree: use plain pumpkin, not pie filling with extra spices
  • 1 1/2 cups graham cracker crumbs: fresh crumbs packed evenly make the best base
  • 3 large eggs: add these one by one to build structure and silkiness
  • 1/2 cup unsalted butter: melted butter holds the crust together and adds a rich flavor
  • 3/4 cup granulated sugar: just enough to sweeten without stealing the pumpkin spotlight
  • 1 teaspoon ground cinnamon: the cozy spice that warms things up
  • 1/2 teaspoon ground nutmeg: a little extra spice magic that pairs well with cinnamon

Step-by-Step Baking

A slice of pumpkin pie cheesecake with whipped cream on top.
A slice of pumpkin pie cheesecake with whipped cream on top. | chefsnaps.com

I swear by fresh-ground cinnamon for this. It fills my kitchen with that warm, comfy smell of fall. Every bake reminds me of hanging with loved ones, savoring stories and dessert.

How to Store

Ingredient Swaps

Best Things to Pair It With

A slice of pumpkin pie cheesecake with whipped cream on top.
A slice of pumpkin pie cheesecake with whipped cream on top. | chefsnaps.com

This pumpkin cheesecake is a cozy, creamy treat that’s great anytime you want to wow your guests without spending hours in the kitchen.

Frequently Asked Cooking Questions

→ What keeps the cheesecake from cracking?

Put a pan with water on the bottom oven rack while baking. The steam keeps it moist and stops cracks.

→ Why soften the cream cheese first?

Soft cream cheese blends smoother, so the filling stays lump-free and creamy.

→ Can I swap canned pumpkin for fresh?

If you cook and puree fresh pumpkin well, it works. But canned pumpkin gives a more even texture and moisture.

→ Which spices go best with pumpkin?

Cinnamon and nutmeg bring out warm flavors that pair nicely with pumpkin’s natural sweetness.

→ How long should it chill before eating?

Cool it in the fridge for four hours or overnight so the flavors settle and texture firms up.

Pumpkin Cheesecake

Cream cheese and pumpkin come together with warm spices on a crunchy graham base.

Preparation Duration
20 minutes
Time to Cook
55 minutes
Overall Time
75 minutes
Recipe Created By: Dana

Type of Recipe: Snacks

Cooking Skill Level: For Moderate Skills

Cuisine Style: American

Serving Amount: 12 Number of Servings

Dietary Options: Great for Vegetarians

Ingredients You'll Need

→ Crust

01 115 grams melted unsalted butter
02 180 grams crushed graham crackers

→ Filling

03 3 large eggs
04 450 grams softened cream cheese
05 1/2 teaspoon ground nutmeg
06 150 grams regular sugar
07 240 grams canned pumpkin puree
08 1 teaspoon cinnamon powder

Detailed Preparation Steps

Step 01

Heat your oven to 175°C (350°F).

Step 02

Mix the melted butter with graham cracker crumbs in a bowl. Press this mix down evenly into the bottom of a 23 cm springform pan.

Step 03

Use a mixer or a whisk to beat the cream cheese in a big bowl until it's nice and smooth. Add the sugar slowly and keep mixing well.

Step 04

One by one, stir the eggs into the cream cheese blend. Make sure each egg is mixed well before adding the next.

Step 05

Fold the pumpkin puree, cinnamon, and nutmeg into your creamy mix till everything looks even.

Step 06

Pour your filling on top of the crust and bake for 50 to 60 minutes. You'll know it's done when the edges are firm but the middle still wobbles a bit.

Step 07

Let the dish cool to room temperature, then pop it in the fridge for at least four hours or overnight so it sets up.

Step 08

Cut your chilled treat into slices. Add some whipped cream and a sprinkle of cinnamon if you want.

Helpful Tips

  1. Make sure cream cheese is soft to avoid clumps and get a smooth mix.
  2. Put a pan with water on the bottom rack while baking to keep things moist and stop cracks.
  3. Chilling overnight helps flavors get better and the texture firmer.

Essential Kitchen Tools

  • Mixing bowls
  • Electric hand mixer or whisk
  • 23 cm springform pan

Allergy Information

Always check labels for allergens and reach out to a healthcare expert if unsure.
  • Has dairy and eggs
  • Contains gluten from graham crackers

Nutrition Information (Per Portion)

Nutrition facts are provided for reference and don’t replace professional medical advice.
  • Calories: 350
  • Fat Content: 24 grams
  • Carbohydrate Amount: 30 grams
  • Protein Content: 7 grams