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Easy pumpkin cheesecake recipe with creamy filling

Name: Easy pumpkin cheesecake recipe with creamy filling
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 2 (8 oz) packages cream cheese, softened; 3/4 cup granulated sugar; 1 cup canned pumpkin puree; 2 large eggs; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1/4 tsp salt

The first time I tried making this easy pumpkin cheesecake recipe with creamy filling, I was convinced it would be a disaster. I’d never baked a cheesecake before, and my oven had a habit of burning everything. But my sister begged me to make it for Thanksgiving, so I gave it a shot. Halfway through, I realized I’d forgotten the sugar in the filling—yep, just plain cream cheese and pumpkin. I panicked, dumped it back into the mixer, and crossed my fingers. Somehow, it turned out delicious, and now it’s my go-to dessert every fall. Lesson learned: even mistakes can taste amazing.

Recipe Card

Recipe Title	Easy pumpkin cheesecake recipe with creamy filling
Servings	10
Prep Time	20 minutes
Cooking Time	1 hour
Calories	320 per slice

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1 cup canned pumpkin puree
2 large eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp salt

The graham cracker crumbs are non-negotiable—I once tried using Oreo crumbs because I ran out, and it tasted like a weird chocolate-pumpkin hybrid. Not terrible, but not Thanksgiving-worthy. And don’t skip softening the cream cheese! I learned that the hard way when my mixer sent chunks flying across the kitchen. Let it sit on the counter for at least an hour.

Directions

Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan.
Bake the crust for 10 minutes, then let it cool.
Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, pumpkin pie spice, and salt. Mix well.
Pour filling over the crust and smooth the top.
Bake for 50–60 minutes until the center is slightly jiggly but set.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill in the fridge for at least 4 hours before serving.

That last step—cooling the cheesecake slowly in the oven—is crucial. I rushed it once, and the whole thing cracked like a dried-up lakebed. Still tasted great, but my pride took a hit. Now I set a timer and resist the urge to peek.

This cheesecake is my fall comfort food. It’s rich but not too heavy, and the pumpkin makes it feel seasonal without being overpowering. My kids beg for it year-round, but I save it for special occasions—otherwise, I’d eat the whole thing in one sitting. Leftovers (if there are any) keep well for a few days, but good luck making it last that long.

Next time, I might try swirling in some caramel or topping it with whipped cream and pecans. Or maybe not—sometimes simple is best. Either way, it’s forgiving enough that even my worst kitchen disasters turn out edible.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	28g	21g	5g

Yeah, it’s not exactly a health food, but hey, it’s dessert. I’ve tried swapping in low-fat cream cheese, and it works okay, but the texture isn’t as creamy. For gluten-free folks, almond flour crust is a solid alternative—just add a little extra butter so it sticks together.

Ingredient Swaps

Ingredient	Substitution
Graham cracker crumbs	Almond flour or gluten-free cookies
Granulated sugar	Brown sugar or maple syrup
Canned pumpkin	Homemade pumpkin puree

Brown sugar gives a deeper flavor, but it can make the filling a bit denser. Homemade pumpkin puree sounds fancy, but unless you’re roasting your own pumpkins, the canned stuff works just as well—and it’s way less work. Trust me, I’ve tried both.

Tips

Room-temperature ingredients blend smoother. Cold cream cheese = lumpy filling.
Don’t overmix the batter—it introduces too much air and can cause cracks.
Use a water bath if you’re extra paranoid about cracks (I usually skip it because I’m lazy).

That water bath tip? I ignored it for years until my cheesecake came out looking like the Grand Canyon. Now I only bother if I’m serving it to guests. For family, I just cover the cracks with whipped cream and call it “rustic.”

FAQ

Can I freeze this cheesecake? Yep! Wrap it tightly in plastic, then foil. Thaw it in the fridge overnight. The texture might be slightly less creamy, but it’s still delicious.

Why did my cheesecake sink in the middle? Probably underbaked. The center should jiggle slightly but not look wet. If it sinks, just pile on toppings and pretend it’s intentional.

Can I use fresh pumpkin? Sure, but roast it first to remove excess moisture. I did this once and ended up with a soggy mess because I didn’t drain it well. Canned is foolproof.

That’s everything I know about making easy pumpkin cheesecake recipe with creamy filling! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.