This pumpkin cheesecake combines both regular cheesecake and pumpkin cheesecake. It has a graham cracker crust, layer of regular cheesecake, and pumpkin cheesecake swirled on top. It also has whipped cream on top.

One slice of pumpkin cheesecake on a plate.

This pumpkin cheesecake is one of the best cheesecakes of all. It has been the classic cheesecake after Thanksgiving dinner at my house for many years. The regular cheesecake and pumpkin cheesecake work to really show off the pumpkin flavor without making it too strong. We love it so much we can’t go back to traditional pumpkin pie! I have tips and tricks and process photos to easily help you make this recipe! If you love pumpkin desserts, you have to try my caramel pumpkin cheesecake bars!

Top view of decorated cheesecake.

Tips for making keyword

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the dairy ingredients are room temperature. This helps with having a smoother cheesecake batter.
  • Tip 2: The pumpkin puree needs to be blotted before using. Spread it on a dinner plate and press 8 paper towel sheets (2 at a time) until a lot the moisture is soaked up. This gives it a stronger pumpkin flavor without sacrificing texture.
  • Tip 3: Make sure to use a water bath for this cheesecake. My favorite way that I have tested for 7 years is by getting a large pan with a 10 inch cake pan. Place the springform pan inside the cake pan and pour hot boiling water into the large pan.
Graham cracker crust in the pan.
Make sure to compact the sides and bottom of the crust.
Cheesecake batter in a bowl.
Make the regular cheesecake batter first, then pour half of it into a separate bowl.
Pumpkin batter in a bowl.
Add the pumpkin puree and spices. Make sure to not add any extra air into the batter.
Cheesecake batter on top of the crust.
Pour half of the regular batter and half of the pumpkin batter and swirl it with a butter knife.
Pumpkin batter swirled in.
Add the other half of regular batter and the last of pumpkin batter and swirl it.
Baked cheesecake on a platter.
It your cheesecake cracks, like mine, it no worries. Whipped cream goes on top anyways.
Side view of pumpkin cheesecake.

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For more fall cheesecake recipes, try my apple pie cheesecake and pecan pie cheesecake.

One slice of cheesecake on a plate missing a bite.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

One slice of pumpkin cheesecake on a plate.
5 from 9 reviews

Pumpkin Cheesecake

This pumpkin cheesecake combines both regular cheesecake and pumpkin cheesecake. It has a graham cracker crust, layer of regular cheesecake, and pumpkin cheesecake swirled on top. It also has whipped cream on top.
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Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 5 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, fine crumb. 2 sleeves of graham crackers.
  • 1/4 cup Brown sugar, light or dark packed
  • 10 TBSP Unsalted butter, melted

Cheesecake

  • 32 oz Cream cheese, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3/4 cup Sour cream, room temperature
  • 3/4 cup Heavy cream, room temperature
  • 4 Large eggs, room temperature
  • 1 Egg yolk, room temperature
  • 15 oz Pumpkin puree, not pumpkin pie filling
  • 2 tsp Pumpkin pie spice
  • 2 1/2 tsp Ground cinnamon
  • 1/4 tsp Nutmeg

Whipped Cream

  • 1 cup Heavy cream, cold
  • 2 TBSP Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

Graham Cracker Crust

  • Preheat oven to 325°F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom and spray again.
  • In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter together with a fork. All of it should be wet.
    2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
  • Pour the crumbs into the spring form pan. Use your hands to push it down evenly on the bottom and halfway up the sides of the pan. Use a measuring cup to compact the crust down.
  • Bake for 13 minutes. Then, allow to cool before starting the cheesecake.

Cheesecake

  • Pour the pumpkin puree on a large plate. Use two paper towels to press the pumpkin puree. Do this three times with fresh paper towels to soak up some of the moisture.
    15 oz Pumpkin puree
  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl with a rubber spatula.
    32 oz Cream cheese, 1 cup White granulated sugar
  • Add in the sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs and egg yolk. Mix on low speed until just combined. Pour half of the cheesecake batter into a separate bowl.
    1 tsp Pure vanilla extract, 3/4 cup Sour cream, 3/4 cup Heavy cream, 4 Large eggs, 1 Egg yolk
  • Add in the pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice into the half of the cheesecake batter. Mix on low until just combined. Scrape the bowl to make sure it is all mixed in.
    2 tsp Pumpkin pie spice, 2 1/2 tsp Ground cinnamon, 1/4 tsp Nutmeg
  • Pour half of the regular cheesecake batter on top of crust. Pour half of the pumpkin batter on top. Use a butter knife to swirl it together. Repeat with the rest of the batter and swirl it on top.
  • Water bath- You need a water bath for this cheesecake. You will need a large roasting pan and boiling water.
    1. Use a large roasting pan and a 10 inch cake pan. Place the spring form pan into the cake pan and place both in the roasting pan. Fill up the roasting pan half way with hot water.
    2. Use a roasting pan and cover the spring form pan twice with aluminum foil and place directly in roasting pan with the hot water. Make sure to start the hot water when you start the cheesecake batter.
  • Bake the cheesecake for 85-95 minutes. The cheesecake should have set edges and a slight jiggle in the middle. If it jiggles a lot, then bake for another 10 minutes and check again.
  • When cheesecake is done baking, turn off the oven and prop the door open slightly. Allow the cheesecake to slightly cool for 30 minutes. Then, transfer to a cooling rack. Cheesecake should cool completely before covering and chilling in the fridge. Chill for at least 6 hours or overnight.

Whipped Cream

  • Freeze the metal bowl and whisk attachment for 10 minutes. Then, combine heavy cream, powdered sugar, and vanilla and beat on high until stiff peaks form.
    1 cup Heavy cream, 2 TBSP Powdered sugar, 1 tsp Pure vanilla extract
  • Take off the spring form pan and remove the parchment circle. Pipe the whipped cream on the sides of the cheesecake.

Notes

Room temperature ingredients- Make sure all dairy ingredients for cheesecake are room temperature. Take them out for 2 hours before baking.
Can use gluten free graham crackers to make this gluten free. 
Calories: 300kcal
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