This Philadelphia pumpkin cheesecake recipe is creamy, delicious, easy to make and loaded with pumpkin puree and cream cheese. The best dessert for the holiday season.
This recipe features a deliciously spiced filling that is so creamy and rich. The crust is buttery and crunchy. I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. It's such an easy dessert for holidays or any special occasions.
For more cheesecake recipes, check Biscoff cheesecake and Eggnog cheesecake.
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Best Pumpkin Cheesecake Recipe Ever
My pumpkin cheesecake recipe doesn't need many ingredients, and it is loaded with fall flavours. Every bite of this pumpkin cheesecake will melt in your mouth, leaving you craving for more.
This recipe is a delicious twist to the traditional cheesecake recipe by using canned pumpkin puree and sour cream.
Why Does This Recipe Work?
- This Philadelphia pumpkin cheesecake is an easy dessert that is perfect for the holiday season.
- This delicious cheesecake is the perfect Thanksgiving dessert.
- The recipe stores well, and it is also freezer friendly.
- Kids and adults love this fantastic pumpkin cheesecake.
Ingredient Notes
Cream cheese: Use room temperature cream cheese, You don't have to use Philadelphia you can use Mascarpone if you want.
Eggs: It is important to use eggs at room temperature to have a smooth batter.
Pumpkin puree: You can use a homemade pumpkin puree or a canned one. ( check out my recipe on how to make pumpkin puree)
Biscuit crumbs: You can use any biscuit you prefer to make the crust such as digestive biscuits or graham crackers.
Butter: Preferably unsalted
Granulated sugar: Use any kind you have, you can also use brown sugar instead.
Sour cream: Use sour cream to achieve a creamy and rich cheesecake; it also adds a delicious tangy flavor.
Ground cinnamon: For a sweet and woody flavor.
Vanilla extract: It enhances the flavors of the other ingredients.
Whipped cream: For decorating.
How To Make Pumpkin Cheesecake With Philadelphia Cream Cheese
Step One - Preparations: Line a 9-inch springform pan with parchment pepper and preheat the oven to 170C/ 338F.
Step Two - Making the crust: Place the biscuits in the food processor then blend until fine crumbs.
In a large bowl, mix the biscuit crumbs with the butter until incorporated.
Spread the mixture in the springform pan evenly and press firmly on it to flatten the surface then put the pan in the fridge until you finish making the filling.
Step Three - Make the pumpkin cheesecake filling: In a bowl, mix the cream cheese and sugar well using the electric mixer.
Then, add the pumpkin puree to the cream cheese mixture, and mix. Followed by the sour cream, mix again.
After that, add the eggs one at a time, mix.
Add the ground cinnamon and vanilla extract, mix. Pour the batter over the crust.
Step Four - Baking: Bake for one hour then switch off the heat and let the cheesecake in the oven for another hour.
Then take it out of the oven and let it cool in room temperature then refrigerate for at least six hours or overnight.
Step Five - Toppings: In a large mixing bowl, whip half a cup of heavy cream using the electric mixer until stiff peaks form then place it in a piping bag and decorate the cheesecake however you like.
Sprinkle some ground cinnamon on top (optional).
Tips for Success
- Don't over mix the batter; only mix until the ingredients are incorporated.
- Use ingredients at room temperature: This will allow the ingredients to combine well and gives the cream cheese a smooth texture.
- Don't Overbake: Overbaking will make your cheesecake dry and will cause some cracks on top of the cheesecake.
- Don't open the oven door while baking: This is important; if you open the door, the temperature will change, which will cause cracks on top or the middle of the cheesecake to sink.
Variations
- Add in a pinch of pumpkin pie spice.
- To make a gingersnap crust, use a gingersnap cookie.
- You can use chopped nuts or salted caramel, chocolate chips in decorating the cheesecake if you like.
- You can add an extra flavour to the crust by mixing half a teaspoon of ground cinnamon or ginger into the biscuit crumbs.
Serving Suggestions
Serve this creamy pumpkin cheesecake with a scoop of vanilla ice cream. You can also serve it with a classic cup of tea or coffee.
You can also serve it with thyme tea, strawberry milk tea or white chocolate latte.
Storage and Freezing
To Store: Store leftovers in an airtight container in the fridge; they will last for 2-3 days.
To Freeze: Cut the entire cheesecake into individual slices and wrap each slice in aluminum foil or plastic wrap, then freeze for 1-2 months. However, I don't recommend freezing the cheesecake with any topping; keep the topping for serving only.
Thaw: Defrost overnight in the fridge.
Recipe FAQS
No, you don't. All you need to do to have a lovely textured cheesecake without any cracks is to bake it as the instructions above then to leave the cake in the oven after baking it for an hour which will firm the cake.
You can use homemade or canned pumpkin puree, and you will get the same result.
I prefer using Philadelphia or Mascarpone.
Yes, you have to refrigerate it for at least six hours or overnight before you serve.
Just use a sharp knife to cut the cheesecake into slices.
Delicious Pumpkin Recipes
- Pumpkin Cupcakes
- Pumpkin Sheet Cake With Cream Cheese Frosting
- How to make pumpkin puree from scratch
- Pumpkin Bundt Cake Recipe
- Pumpkin Muffins
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Recipe
Philadelphia Pumpkin Cheesecake Recipe
Ingredients
Crust
- 2 ½ cups biscuit crumbs
- ½ cup melted butter
Filling
- 680 g cream cheese room temperature
- 1 ¼ cup granulated sugar
- 3 eggs room temperature
- 2 cups pumpkin puree
- ½ cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Toppings
- ½ cup whipped cream
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 170C/338F and line a 9-inch springform with parchment pepper.
- Making the crust
- Place the biscuits in the food processor then blend to make fine biscuit crumbs.2 ½ cups biscuit crumbs
- In a bowl, mix the biscuit crumbs with the butter until incorporated.½ cup melted butter, 2 ½ cups biscuit crumbs
- Spread the biscuit crumbs in a springform evenly then press firmly on it to flatten the surface then put the springform in the refrigerator until you finish making the filling.
Making the filling
- In a bowl, mix the cream cheese and sugar well using the electric hand mixer.680 g cream cheese, 1 ¼ cup granulated sugar
- Then, add the pumpkin puree, and mix. Followed by the sour cream, mix again.2 cups pumpkin puree, ½ cup sour cream
- After that, add the eggs one at a time, mix.3 eggs, 1 teaspoon vanilla extract
- Add the ground cinnamon and vanilla extract, mix.1 teaspoon ground cinnamon
- Pour the batter over the crust.
- Bake for one hour then switch off the heat and let the cheesecake in the oven for another hour.
- Then take it out of the oven and let it cool in room temperature then refrigerate for at least six hours or overnight.
Toppings
- Whip half a cup of heavy whipping cream using the electric hand mixer until it becomes stiff then place it in a piping bag and decorate the cheesecake however you like.½ cup whipped cream
- Sprinkle some ground cinnamon on top of the cream (optional).1 teaspoon ground cinnamon
Notes
- Don't over mix the batter; only mix until the ingredients are incorporated.
- Use ingredients at room temperature: This will allow the ingredients to combine well and gives the cream cheese a smooth texture.
- Don't Overbake: Overbaking will make your cheesecake dry and will cause some cracks on top of the cheesecake.
- Don't open the oven door while baking: This is important; if you open the door, the temperature will change, which will cause cracks on top or the middle of the cheesecake to sink.
Carrie
What does 680 8 cream cheese mean?
Radwa
It's g (gram) not 8.
Joey
It’s yummy and a very easy and simple recipe. I added some pumpkin pie spice blend instead of cinnamon.
Lorie
Wonderful recipe! I made the crust with graham crackers. Tastes delicious!