Pumpkin Cheesecake

Pumpkin Cheesecake is a rich and creamy dessert that combines seasonal pumpkin flavor with a smooth cheesecake texture. Made with cream cheese, Greek yogurt, and pumpkin, this lighter version of a classic is perfect for fall and holiday celebrations, and is gluten-free friendly.

Why You’ll Love This Recipe

• Creamy, indulgent pumpkin cheesecake without the extra heaviness

• Gluten-free option available

• Uses Greek yogurt for a lighter, tangy texture

• Perfect balance of pumpkin spice and sweetness

• Beautiful, festive dessert for holidays or gatherings

• Made with simple, wholesome ingredients

• Water bath prevents cracking for a smooth cheesecake top

• Can be made a day ahead

• Easy to slice and serve

• Classic fall flavor that everyone will love

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

• 1 cup graham cracker crumbs (about 9 sheets; see notes for gluten-free options)

• 1 tablespoon granulated sugar

• 4 tablespoons unsalted butter, melted

Filling

• 2 (8-ounce) packages cream cheese

• ½ cup plain Greek yogurt (2% or full-fat recommended)

• 2/3 cup canned pumpkin

• 1 teaspoon vanilla extract

• 2/3 cup cane sugar

• 2 large eggs

• 2 teaspoons pumpkin pie spice

• 2 tablespoons flour (whole wheat white, all-purpose, or 1:1 gluten-free blend)

Directions

1. Preheat oven to 350°F and grease an 8-inch springform pan with butter.

2. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until fully combined. Press evenly into the bottom of the springform pan, using the back of a measuring cup to flatten. Bake for 8 minutes, then remove from oven to cool. Wrap the edges and bottom tightly in foil. Reduce oven temperature to 325°F.

3. Prepare the filling: Using a stand mixer or hand mixer, beat cream cheese until smooth (about 2 minutes). Add sugar, Greek yogurt, pumpkin, and vanilla, beating until smooth.

4. Add eggs one at a time, mixing on low-medium speed. Then fold in flour and pumpkin pie spice. Use a spatula to scrape down the sides as needed. Avoid overmixing.

5. Pour cheesecake filling onto pre-baked crust in the foil-wrapped springform pan. Place the pan in the bottom of a roasting pan with 1 inch of hot water.

6. Bake at 325°F for 45–55 minutes, or until the center is just set. The middle should jiggle slightly but appear firm.

7. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Then cover and refrigerate for at least 8 hours.

8. Keep cheesecake chilled until serving. Slice and enjoy!

Servings and timing

Servings: 8
Prep Time: 5 hours
Cook Time: 55 minutes
Total Time: 5 hours 55 minutes

Variations

• Chocolate Swirl: Add a layer of melted chocolate or chocolate ganache on top.

• Nutty Crust: Mix finely chopped pecans into the crust for extra texture.

• Spiced Up: Add extra cinnamon, nutmeg, or ginger to the filling for stronger fall spices.

• Mini Cheesecakes: Make in muffin tins for single-serving portions.

• Sugar-Free: Substitute sugar with a sugar alternative like erythritol.

• Dairy-Free: Use dairy-free cream cheese and yogurt alternatives.

Storage/Reheating

• Refrigerate: Store in the fridge for up to 5 days in an airtight container.

• Freeze: Freeze cheesecake slices in airtight containers for up to 2 months.

• Serving Tip: Bring slices to room temperature for 10–15 minutes before serving for best texture.

• Do Not Heat: Cheesecake is best served chilled; reheating can alter texture.

FAQs

Can I use a store-bought crust?

Yes, you can use a gluten-free or regular graham cracker crust to save time.

Can I make this cheesecake ahead?

Yes, it’s ideal to make a day ahead and chill overnight for best flavor.

What’s the purpose of the water bath?

The water bath helps prevent cracks and ensures even baking.

Can I use canned pumpkin pie filling?

No, use 100% pumpkin puree without added sugar or spices.

Can I make it dairy-free?

Yes, use dairy-free cream cheese and Greek yogurt alternatives.

Can I increase the pumpkin flavor?

Yes, add an extra ¼ cup of pumpkin puree.

Can I make mini cheesecakes?

Yes, use muffin tins and bake for 25–30 minutes for single-serving cheesecakes.

How do I prevent cracks on top?

Use a water bath and avoid overmixing the filling. Cool in the oven before chilling.

Is this gluten-free?

Yes, if using gluten-free graham crackers and flour.

Can I add toppings?

Yes, whipped cream, caramel sauce, or a sprinkle of cinnamon are all great options.

Conclusion

This Pumpkin Cheesecake is a lighter, creamy, and flavorful fall dessert that’s perfect for holidays or cozy gatherings. With a smooth pumpkin filling, subtle spices, and a buttery crust, it’s a crowd-pleaser that everyone will love.