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Single slice of dense, smooth pale orange baked pumpkin spice cheesecake on a white ceramic plate in natural light. (Pumpkin Cheesecake)
FL Recipes

Pumpkin Cheesecake: The Ultimate Dense and Smooth Fall Dessert

Master this visually stunning Pumpkin Cheesecake featuring a thick golden-brown graham cracker crust, a dense pale orange spiced filling, and a bright white whipped cream swirl dusted with fine cinnamon powder.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Thick Graham Cracker Crust
  • 2 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 1/4 cup granulated sugar
Pale Orange Spiced Filling
  • 32 oz full-fat cream cheese strictly room temperature
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/2 cups pure pumpkin puree not pie filling
  • 4 large eggs room temperature
  • 1/4 cup sour cream full fat
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
Whipped Cream Swirl & Dusting
  • 1 cup heavy whipping cream very cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine brown cinnamon powder for dusting

Equipment

  • 1 9-inch Springform Pan Essential for clean removal of the dense filling.
  • 1 Large Roasting Pan Required for the water bath to prevent cracking.
  • 1 Heavy-Duty Aluminum Foil Protects the crust from water seepage.

Method
 

Prepping the Crust
  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23cm) springform pan. Bake for 10 minutes until a baked golden-brown crust forms. Let cool completely.
Making the Filling
  1. Lower oven to 325°F (160°C). In a large bowl, beat the room temperature cream cheese for 3 minutes until perfectly smooth. Add granulated and brown sugar, blending until light and fluffy.
  2. Mix in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract until no white streaks remain in the pale orange filling.
  3. Add the eggs one at a time on the lowest mixer speed. Stop mixing immediately once the last egg is combined to avoid trapping air bubbles.
Baking and Chilling
  1. Wrap the outside of the springform pan tightly with three layers of heavy-duty foil. Pour the filling over the crust. Place the pan inside a large roasting pan.
  2. Pour boiling water into the roasting pan until halfway up the springform pan. Bake for 65-70 minutes until edges are set but the center has a slight jiggle.
  3. Turn the oven off, crack the door open one inch, and leave the cheesecake inside for 1 hour. Remove, let cool to room temperature, then chill in the fridge for at least 6 hours.
Finishing Touches
  1. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Pipe a bright white whipped cream swirl on top of each slice. Lightly dust with fine brown cinnamon powder. Serve on a round white ceramic dessert plate.

Nutrition

Calories: 520kcalProtein: 8gFat: 38gFiber: 2g

Notes

Tip 1: Room temperature cream cheese is non-negotiable for a smooth, lump-free filling.
Tip 2: Do not skip the water bath or the slow cooling process; these steps prevent surface cracks.
Keyword fall dessert,pumpkin cheesecake,thanksgiving dessert

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