Easy Pumpkin Cheesecake Recipe

Introduction

This easy pumpkin cheesecake combines the warm flavors of spiced pumpkin with a crunchy Speculoos cookie crust for a dessert that’s rich, creamy, and perfect for fall gatherings. Topped with optional whipped cream, it’s a delightful treat that’s sure to impress.

Ingredients

• 2 cups Speculoos or Biscoff Cookie Crumbs (1, 8.8 oz package, processed into fine crumbs)
• 4 tbsp Unsalted Butter (melted and slightly cooled)
• 32 oz Cream Cheese (softened and at room temperature)
• 3/4 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1/2 cup Full-Fat Sour Cream (room temperature)
• 15 oz Canned Pumpkin Purée
• 2 tsp Vanilla Extract
• 3 tsp Pumpkin Pie Spice
• 2 tsp Ground Cinnamon
• 3 Large Eggs (room temperature)
• 1 cup Heavy Cream
• 1/2 cup Powdered Sugar (sifted)
• 2 tsp Vanilla Extract (for whipped cream topping)

Instructions

1. Step 1: Adjust your oven rack to the center position and preheat the oven to 325ºF. Grease a 9-inch springform pan with a flour-based baking spray and line the bottom and sides with parchment paper.
2. Step 2: Using a food processor, pulse Speculoos cookies until they form fine crumbs. Add melted butter and pulse until the mixture resembles wet sand.
3. Step 3: Press the cookie crust mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes at 325ºF, then remove and cool completely on a rack.
4. Step 4: Wrap the bottom and sides of the pan with 5-6 layers of heavy-duty aluminum foil to prevent leaks. Optionally, wrap in a slow cooker liner for extra protection.
5. Step 5: Beat the cream cheese on medium-high speed until soft and fluffy. Add granulated sugar, brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon, mixing until smooth. Scrape the bowl as needed.
6. Step 6: On low speed, add eggs one at a time, mixing just until combined. Avoid over mixing to prevent cracks.
7. Step 7: Pour the pumpkin batter over the cooled crust in the foil-wrapped pan. Place the springform pan inside a large roasting pan.
8. Step 8: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes at 325ºF.
9. Step 9: When baking is complete, turn off the oven and leave the cheesecake inside with the door closed for 45 minutes to cool slowly in the water bath.
10. Step 10: Remove the cheesecake from the water bath and unwrap the foil and liner. Let it cool to room temperature on a cooling rack for 2-3 hours.
11. Step 11: Cover the cheesecake loosely with a paper towel and an inverted plate. Refrigerate overnight to set, or for at least 4 hours if serving the same day.
12. Step 12 (optional): For the whipped cream topping, chill a mixing bowl for 10-15 minutes. Whip heavy cream, powdered sugar, and vanilla extract on low until blended. Increase to medium-high and beat until stiff peaks form. Pipe or dollop onto the cheesecake before serving.

Tips & Variations

• Make sure all dairy ingredients are at room temperature to ensure a smooth, crack-free cheesecake.
• Use a water bath to help bake the cheesecake evenly and prevent cracks.
• For a gluten-free version, use gluten-free cookie crumbs for the crust.
• Top with candied pecans or a drizzle of caramel sauce for extra flavor.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep the whipped cream topping separate and add fresh before serving. For longer storage, wrap the cheesecake tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Fresh pumpkin can be used if cooked and pureed until smooth, but canned pumpkin purée is recommended for consistency and moisture content.

Why do I need to wrap the pan with foil for the water bath?

Wrapping the pan in foil prevents water from seeping into the cheesecake during baking, ensuring a smooth texture and preventing soggy crust.

Easy Pumpkin Cheesecake Recipe

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★★★★★

4.5 from 99 reviews

• Author: Gabriel
• Total Time: 12 hours 35 minutes
• Yield: 12 servings 1x

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Description

This easy pumpkin cheesecake combines the classic creamy texture of cheesecake with the warm, spiced flavors of pumpkin and autumn spices. A crunchy speculoos cookie crust forms the perfect base, while a luscious whipped cream topping adds a light finish. Baked in a water bath to ensure a smooth, crack-free finish, this dessert is perfect for fall celebrations or any time you crave a rich, comforting treat.

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Ingredients

Scale 1x2x3x

Speculoos Cookie Crust

• 2 cups Speculoos or Biscoff Cookie Crumbs (1, 8.8 oz package, processed into fine crumbs)
• 4 tbsp Unsalted Butter (melted and slightly cooled)

Pumpkin Cheesecake Batter

• 32 oz Cream Cheese (softened and at room temperature)
• 3/4 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1/2 cup Full-Fat Sour Cream (room temperature)
• 15 oz Canned Pumpkin Purée
• 2 tsp Vanilla Extract
• 3 tsp Pumpkin Pie Spice
• 2 tsp Ground Cinnamon
• 3 Large Eggs (room temperature)

Whipped Cream Topping (optional)

• 1 cup Heavy Cream
• 1/2 cup Powdered Sugar (sifted)
• 2 tsp Vanilla Extract

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Instructions

1. Prepare Oven and Pan: Adjust your oven rack to the center position and preheat the oven to 325ºF. Grease a 9-inch springform pan with flour-based baking spray, then line the bottom and sides with parchment paper.
2. Make Speculoos Cookie Crust: Use a food processor to pulverize speculoos cookies into fine crumbs. Add melted butter and pulse until mixture resembles wet sand. Press this crust mixture into the bottom of the prepared pan.
3. Bake Crust: Bake the crust in the preheated oven for 10-12 minutes until set. Remove and cool completely on a cooling rack.
4. Prepare Pan for Water Bath: Once cool, wrap the bottom and sides of the springform pan with 5-6 layers of aluminum foil to prevent water seepage. Optionally, wrap the pan in a slow cooker liner for extra protection.
5. Make Pumpkin Cheesecake Batter: Using a hand or stand mixer with paddle or balloon whisk attachment, beat cream cheese on medium-high until soft and fluffy. Add granulated sugar, brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon, mixing until well blended. Scrape bowl as needed.
6. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until incorporated to avoid overmixing.
7. Assemble and Bake Cheesecake: Pour the batter over the baked crust in the foil-wrapped pan. Place the springform pan inside a roasting pan. Carefully pour boiling or hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325ºF for 55-60 minutes.
8. Cool in Water Bath: Turn off the oven and keep the door closed. Let cheesecake cool in the water bath for 45 minutes.
9. Remove and Cool Further: Carefully remove springform pan from roasting pan and remove foil and liner. Transfer cheesecake to a cooling rack and allow to cool to room temperature, which takes 2-3 hours or more.
10. Chill to Set: Cover the top of the springform pan with a paper towel and an upside-down plate. Refrigerate overnight or at least 4 hours if serving the same day to allow the cheesecake to fully set.
11. Make Whipped Cream Topping (Optional): Chill a mixing bowl in the freezer for 10-15 minutes. Add heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Beat on low speed until mixed, then increase to medium-high and beat 1-2 minutes until stiff peaks form.
12. Serve: Dollop or pipe the whipped cream onto the chilled cheesecake before slicing. For piping, use a large decorative tip such as Wilton 1M or Ateco St. Honore.

Notes

• Room temperature ingredients help create a smooth, lump-free batter.
• Wrapping the springform pan prevents water from leaking into the cheesecake during the water bath baking.
• Do not overmix eggs into batter to avoid cracks in the cheesecake.
• Water bath baking ensures a creamy texture and prevents cracking by providing gentle, even heat.
• Allow the cheesecake to fully cool before refrigerating to avoid condensation affecting texture.
• The whipped cream topping is optional but adds a lovely lightness and sweetness.
• Use full-fat sour cream and cream cheese for the best texture and flavor.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cheesecake, speculoos crust, fall dessert, cheesecake recipe, pumpkin pie spice, creamy cheesecake