Easy Pumpkin Cheesecake Recipe

Pumpkin cheesecake
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  • 100 mins
  • Prep: 40 mins,
  • Cook: 60 mins
  • Yield: 1 cheesecake (8 pieces)
Ratings (7)

This dessert is super-easy and makes a really impressive presentation. Plus, the whipped cream topping will hide any "cracks" in the cake's surface. There's no way you can mess it up, so give it a try today!

Note: This is a great recipe for making the day before a big event, such as Thanksgiving. Just be sure to allow yourself plenty of time to make the cheesecake and allow it to chill for several hours or overnight.

What You'll Need

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons melted butter
  • 1/4 cup sugar
  • 1 1/2 lbs. cream cheese (softened)
  • 1 (14 ounces) can sweetened condensed milk
  • 1 (14 ounces) can pumpkin puree
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups whipping cream
  • 1/4 cup confectioner's ("powdered") sugar

How to Make It

  1. Preheat the oven to 350 F.
  2. Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
  3. Add the graham cracker crumbs and sugar. Stir.
  4. Press the mixture into the bottom of the pan and 1/2 way up the sides.
  5. Bake at 350 F for 10 minutes.
  6. Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
  1. Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
  2. Beat at medium speed until smooth.
  3. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
  4. Pour the mixture into the prepared springform pan.
  5. Bake at 350 F for 60 minutes.
  6. Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
  7. Leave the cheesecake on the wire rack until it is completely cooled.
  8. Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
  9. Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
  10. Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
  11. Chill again until you're ready to serve.