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easy Pumpkin Cheesecake

Pumpkin Cheesecake

This cozy pumpkin swirl cheesecake blends smooth, tangy cream cheese with warm pumpkin spices and a subtle crunchy graham cracker crust. Inspired by a memorable slice from Quebec City, this recipe features a gentle swirl of spiced pumpkin puree and an optional touch of maple syrup for a rich, comforting dessert that captures the essence of fall in every bite.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons maple syrup optional, adds subtle sweetness
  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • 9-inch Springform Pan
  • 2 Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare the springform pan by lightly greasing the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the mixture is evenly moistened. Press the crust mixture firmly into the bottom of the springform pan in an even layer. Set aside.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  4. Gradually add the granulated sugar and brown sugar, beating until fully incorporated and smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in vanilla extract.
  7. In a separate small bowl, combine pumpkin puree with cinnamon, nutmeg, allspice, and optional maple syrup. Stir to blend the spices evenly.
  8. Pour about two-thirds of the plain cheesecake batter into another bowl. Gently fold the spiced pumpkin mixture into that portion to create the pumpkin cheesecake batter.
  9. Spoon the plain batter evenly into the prepared crust. Dollop spoonfuls of the pumpkin batter on top in different spots. Using a spoon or skewer, swirl the two batters together gently to create a marbled effect. Avoid over-mixing.
  10. Bake in the preheated oven for 55-60 minutes. The center will still have a slight jiggle but the edges should be set.
  11. While the cheesecake bakes, whisk together sour cream, sugar, and vanilla to prepare the topping.
  12. Remove the cheesecake from the oven and gently spread the sour cream mixture over the top. Return to the oven and bake for an additional 10 minutes.
  13. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually (this helps prevent cracks).
  14. Remove from the oven, run a knife around the edge of the pan to loosen the sides, then let cool completely on a wire rack.
  15. Once cooled, refrigerate for at least 4 hours or overnight for best flavor and texture before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Allow eggs to reach room temperature for a smoother batter.
  • Press crust firmly to prevent crumbling when slicing.
  • The optional maple syrup adds a delightful Canadian twist and soft sweetness that complements the pumpkin flavor.
  • For easier slicing, warm a knife under hot water, dry it, then slice each serving cleanly.
  • Leftovers keep well refrigerated for up to 4 days.