This baked pumpkin cheesecake pairs a spiced pumpkin and cream cheese filling with a buttery graham cracker crust.
It is rich, smooth, and lightly sweet, with warm pumpkin pie spice in every slice. The dessert rests slowly in the oven and chills overnight, so it is the ideal make ahead treat for fall gatherings.
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Why This Baked Pumpkin Cheesecake Recipe Works
Pumpkin puree adds moisture and flavor, while brown sugar contributes a soft molasses note that deepens the spices. The cream cheese keeps the filling dense and creamy, so each slice feels rich without being heavy.
A baking sheet under the pan makes it easier to move in and out of the oven and protects the crust from direct heat. Resting the dessert in the turned off oven prevents cracks and gives a smooth top.
Ingredients for Baked Pumpkin Cheesecake
- 1 3/4 cups graham cracker crumbs, from about 10 cracker sheets
- 1/2 cup unsalted butter, melted
- 15 ounces pumpkin puree, 1 can, not pumpkin pie filling
- 24 ounces cream cheese, room temperature, 3 bricks
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Graham cracker crust. Mix the crumbs with melted butter until they hold together when pressed, and pack them firmly up the sides for a sturdy crust.
Pumpkin puree. Use plain canned pumpkin rather than pie filling, which already contains sugar and spices.
Cream cheese. Soften the blocks at room temperature so the batter beats smooth without lumps.
Sugars. Granulated sugar sweetens the filling, and brown sugar adds a deeper, slightly caramel flavor.
Spice and vanilla. Pumpkin pie spice and vanilla give the filling its warm, fragrant flavor.
How to Make Baked Pumpkin Cheesecake
1. Heat the oven Preheat the oven to 350 degrees F and set out a 9 inch springform pan.
2. Make the crust Stir the crumbs and melted butter together, press them into the bottom and about a quarter of the way up the sides, and bake for 10 minutes.
3. Cool the crust Let the crust cool slightly while you make the filling.
4. Beat the base Beat the pumpkin, cream cheese, and both sugars with a hand mixer until completely smooth.
5. Add the rest Mix in the eggs, vanilla, pumpkin pie spice, and salt just until combined.
6. Bake the filling Pour the filling into the crust, set the pan on a baking sheet, and bake for 55 minutes.
7. Rest in the oven Turn off the oven, crack open the door, and let the pan sit for 45 minutes.
8. Chill Cool for at least 4 hours, or overnight in the refrigerator once it reaches room temperature.
How to Serve Baked Pumpkin Cheesecake
Slice with a knife dipped in hot water for clean cuts and top with whipped cream, a dusting of cinnamon, or a drizzle of caramel. It pairs well with a bowl of creamy pumpkin soup at the start of the meal, and a plate of pumpkin doughnut muffins makes a nice morning treat. For a fall dessert table, add mini pumpkin bundt cakes and a pot of baked cinnamon rice pudding.
How to Store and Reheat Baked Pumpkin Cheesecake
Cover and refrigerate for up to 4 days. Wrap the slices individually or keep the dessert in its pan with a loose cover. To freeze, chill completely, freeze slices on a tray, then wrap them tightly and keep them for up to 1 month. Thaw overnight in the refrigerator. Serve chilled, and discard any slices left at room temperature for more than two hours.
Tips and Variations for Baked Pumpkin Cheesecake
Use pumpkin puree. Check the can label. Pumpkin pie filling adds sugar and will throw off the balance.
Pat the pumpkin dry. Blot the puree with a paper towel if it looks watery for a firmer set.
Cool slowly. The slow oven rest keeps the surface from cracking.
Mix gently. Beat on low speed after the eggs go in so you do not add extra air.
Press the crust well. Use the bottom of a measuring cup to pack the crumbs tightly.
Add a pecan layer. Sprinkle 1/2 cup chopped pecans over the crust before pouring in the filling.
Top with whipped cream. A spoonful of whipped cream and a pinch of cinnamon finishes each slice.
Store it safely. Keep leftovers refrigerated. For general guidance on storing leftovers, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Baked Pumpkin Cheesecake
How do I know when a baked pumpkin cheesecake is done?
The edges should look set, and the center should jiggle slightly. It will firm up completely as it cools and chills.
Can I make a baked pumpkin cheesecake ahead of time?
Yes. It needs at least 4 hours to chill, and it tastes even better after sitting overnight in the refrigerator.
How long does a baked pumpkin cheesecake keep?
It keeps for up to 4 days in the refrigerator when covered, and slices freeze for about 1 month.
Can I use fresh pumpkin?
Yes, if the puree is thick and well drained. Roast and puree the pumpkin, then blot with paper towels to remove extra moisture.
What can I use instead of pumpkin pie spice?
Mix 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves to replace it.
Baked Pumpkin Cheesecake with Brown Sugar and Pumpkin Spice
Equipment
- 9-inch springform pan
- Hand mixer
- Baking sheet
- Mixing bowls
Ingredients
Main Ingredients
- 1 ¾ cup graham cracker crumbs from about 10 cracker sheets
- ½ cup unsalted butter melted
- 15 oz pumpkin puree 1 can, not pie filling
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- ½ tsp kosher salt
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F, mix the crumbs and butter, press into a 9 inch springform pan and part way up the sides, and bake 10 minutes.
- Mix the filling. Beat the pumpkin, cream cheese, and both sugars smooth, then mix in the eggs, vanilla, spice, and salt just until combined.
- Bake. Pour into the crust, set the pan on a baking sheet, and bake 55 minutes.
- Rest. Turn off the oven, crack the door, and leave the pan inside for 45 minutes.
- Chill. Cool completely, then refrigerate at least 4 hours or overnight.
