This pumpkin cheesecake combines a buttery graham cracker crust with a tender filling made from cottage cheese, pumpkin purée, and sour cream. Vanilla and brown sugar complement the pumpkin flavor, making it a delicious dessert for fall gatherings or Thanksgiving.
I topped my pumpkin cheesecake with whipped cream swirls, a light dusting of cinnamon, and small cookies for a festive finish. Prepare it ahead of time, let it chill, and decorate before serving for a beautiful addition to your holiday table.
What makes this pumpkin cheesecake special is its cottage cheese filling, which gives each slice a soft, slightly textured bite. The pumpkin flavor shines through, with cinnamon added as a finishing touch on top. If you enjoy homemade cheesecake desserts, try my Easy No-Bake Mini Cheesecakes for another delicious treat with a buttery graham cracker crust.
This pumpkin cheesecake bakes in a water bath to help it cook evenly from the edges to the center. If you’re new to this method, these cheesecake baking tips from King Arthur Baking offer helpful guidance. A little care during mixing, baking, and chilling makes this a lovely dessert to prepare for your next fall celebration.
Quick Recipe Info
- Prep Time: 20 minutes
- Bake Time: 1 hour 10 minutes, including the crust
- Cooling Time: About 2 hours
- Chill Time: At least 4 hours, preferably overnight
- Total Time: About 7 hours 30 minutes, including cooling and chilling
- Yield: 12 slices
- Pan Size: 9-inch (23 cm) springform pan
- Baking Temperature: 350°F (175°C)
- Method: Baked in a water bath
- Best Served: Chilled
Why You’ll Love This
- Delicious pumpkin flavor: Pumpkin purée, vanilla, and brown sugar give this pumpkin cheesecake a warm fall flavor, finished with a light dusting of cinnamon.
- A tender cottage cheese filling: Cottage cheese and sour cream create a soft filling with a delicate texture and a gentle tang.
- Buttery graham cracker crust: The golden cookie base adds a delicious contrast to the tender pumpkin filling.
- Perfect for making ahead: Prepare your pumpkin cheesecake the day before and let it chill overnight, leaving just the decorating for serving day.
- A beautiful holiday dessert: Whipped cream swirls and small cookies make a simple, festive decoration for Thanksgiving or a cozy autumn gathering.
Ingredients You’ll Need
This pumpkin cheesecake uses simple ingredients for a buttery crust and a tender pumpkin filling. You’ll find the full measurements in the recipe card below.
For the Graham Cracker Crust
- Graham cracker crumbs: Finely crushed crumbs help the crust hold together and create an even base.
- Melted butter: Binds the crumbs and adds rich, buttery flavor.
- Granulated sugar: Lightly sweetens the crust.
For the Pumpkin Cheesecake Filling
- Cottage cheese: Gives this cheesecake its distinctive, slightly textured filling. Use cottage cheese rather than cream cheese to match this recipe.
- Pumpkin purée: Adds pumpkin flavor and a beautiful golden color. Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Granulated and light brown sugar: Sweeten the filling, with brown sugar adding a subtle molasses note.
- Eggs: Help the filling set during baking. Mix them in one at a time without overbeating.
- Sour cream: Adds moisture and a gentle tang.
- Vanilla extract: Complements the pumpkin and brown sugar.
- Cornstarch: Helps thicken and stabilize the filling.
Optional Toppings
Finish with whipped cream, a light dusting of cinnamon, and small cookies, as I did, or decorate to your taste.
How to Make
Follow these steps to make pumpkin cheesecake with a buttery graham cracker crust and a tender cottage cheese filling.
1. Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). Combine the finely crushed graham crackers and sugar in a bowl, then stir in the melted butter until the crumbs are evenly moistened.
Transfer the mixture to a 9-inch (23 cm) springform pan and press gently into an even layer. Use the bottom of a measuring cup to smooth the base without packing it too firmly. Bake for 10 minutes, then set aside while you prepare the filling.
2. Mix the Cottage Cheese and Sugars
In a large bowl, beat the cottage cheese with the granulated sugar. Add the light brown sugar and mix until evenly combined, scraping down the sides of the bowl as needed.
The cottage cheese will retain some small curds when mixed with a hand mixer. This gives the pumpkin cheesecake its characteristic texture.
3. Add the Remaining Filling Ingredients
Add the pumpkin purée and sour cream, then mix until evenly incorporated. Mix in the vanilla extract.
Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Avoid overmixing at this stage. Finally, add the cornstarch and mix briefly until incorporated, scraping the bottom of the bowl to catch any unmixed ingredients.
4. Assemble and Prepare the Water Bath
Pour the pumpkin cheesecake filling over the prebaked crust and gently smooth the top.
Wrap the outside of the springform pan with several layers of heavy-duty aluminum foil, covering the bottom and sides to help keep water out. Place it inside a larger roasting pan. Set the roasting pan in the oven, then carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan.
5. Bake the Cheesecake
Bake at 350°F (175°C) for about 1 hour. The edges should look set, while the center should still have a slight wobble when the pan is gently nudged. If the center looks liquid or ripples loosely, continue baking and check again after a few minutes.
Carefully remove the springform pan from the water bath and take off the foil.
6. Cool, Chill, and Decorate
Place the cheesecake on a wire rack to cool, then refrigerate it within 2 hours of removing it from the oven. Chill for at least 4 hours, preferably overnight, to give the filling time to firm up.
Once chilled, gently loosen the edges and remove the springform ring. Decorate your pumpkin cheesecake with a light dusting of cinnamon, whipped cream swirls, and small cookies. For neat slices, use a sharp knife dipped in warm water and wipe it clean between cuts.
How to Store and Freeze
In the refrigerator: Keep your pumpkin cheesecake covered or in an airtight container in the refrigerator for 3–4 days. Add the whipped cream and cookies shortly before serving to keep the decoration fresh and the cookies crisp.
In the freezer: Once completely chilled, freeze the cheesecake whole or in individual slices, without the toppings. Wrap tightly in plastic wrap, then place in a freezer-safe container or wrap with aluminum foil. Freeze for up to 2 months for the best quality.
To serve: Thaw your pumpkin cheesecake overnight in the refrigerator. The cottage cheese filling may change slightly in texture after freezing. Decorate once thawed and serve chilled.
Frequently Asked Questions (FAQ)
Can I use cream cheese instead of cottage cheese?
This pumpkin cheesecake was made with cottage cheese. Cream cheese has a different fat and moisture content, so replacing it may change the texture and baking time. For the result shown here, use cottage cheese.
Can I use homemade pumpkin purée?
Yes! Use thick, cooled pumpkin purée. If it looks watery, drain it through a fine-mesh sieve lined with cheesecloth before measuring. Excess moisture can make the filling softer and affect how it sets.
Should I blend the cottage cheese first?
For the slightly textured filling shown here, mix the cottage cheese with a mixer as directed. If you prefer a smoother pumpkin cheesecake, you can blend the cottage cheese in a food processor before adding the other ingredients.
Do I need a water bath?
A water bath helps the cheesecake bake gently and evenly. It also reduces the risk of dry edges and cracking. Wrap the springform pan carefully to help prevent water from reaching the crust.
How do I know when my pumpkin cheesecake is done?
The edges should be set, but the center should still wobble slightly when you gently nudge the pan. It should not look liquid. The filling will continue to firm up as it cools and chills.
Can I make it the day before?
Yes! Pumpkin cheesecake is a great make-ahead dessert because an overnight chill gives the filling time to set. Keep it covered in the refrigerator and add the whipped cream and cookies before serving.
Nutrition per Serving
Per slice, based on 12 servings:
- Calories: Approximately 345 kcal
- Carbohydrates: 54 g
- Protein: 12 g
- Fat: 13 g
- Saturated Fat: 7 g
- Fiber: 2 g
- Sugar: 42 g
Nutrition is an estimate based on full-fat (4%) cottage cheese and excludes whipped cream and cookie toppings. Values may vary depending on the ingredients used.
Conclusion
This pumpkin cheesecake brings together a buttery graham cracker crust, a tender cottage cheese filling, and a festive whipped cream topping. With pumpkin, vanilla, and a light dusting of cinnamon, it’s a delicious addition to your fall baking plans or Thanksgiving table.
Make it a day ahead, let it chill overnight, and add your decorations before serving. Whether you share it at a holiday gathering or enjoy a slice with coffee, this pumpkin cheesecake is a lovely way to celebrate the season. If you try it, leave a comment and a recipe rating below-I’d love to hear how it turned out!
Pumpkin Cheesecake – Easy and Delicious
Ingredients
Equipment
Method
- Preheat the oven. Preheat to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan.
- Make the crust. Combine the graham cracker crumbs and granulated sugar in a bowl. Stir in the melted butter until the crumbs are evenly moistened. Press gently into the bottom and partway up the sides of the pan.
- Prebake the crust. Bake for 10 minutes. Set aside while preparing the filling. Keep the oven at 350°F (175°C).
- Mix the cheese and sugars. Beat the cottage cheese with the granulated sugar. Add the light brown sugar and mix until evenly combined, scraping down the bowl as needed. Small cottage cheese curds may remain.
- Add the pumpkin and sour cream. Mix in the pumpkin purée and sour cream until incorporated, then add the vanilla extract.
- Add the eggs and cornstarch. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Add the cornstarch and mix briefly until combined. Avoid overmixing.
- Fill the pan. Pour the filling over the prebaked crust and gently smooth the top.
- Prepare the water bath. Wrap the outside of the springform pan with several layers of heavy-duty foil, covering the bottom and sides. Place it inside a large roasting pan. Set the roasting pan in the oven and carefully add hot water to reach about halfway up the sides of the springform pan.
- Bake. Bake for about 1 hour, until the edges are set and the center still has a slight wobble. If the center looks liquid, continue baking, checking every few minutes.
- Cool. Carefully remove the cheesecake from the water bath, take off the foil, and place the pan on a wire rack. Allow to cool, then refrigerate within 2 hours of removing it from the oven.
- Chill. Refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and firm.
- Decorate and serve. Gently loosen the edges and remove the springform ring. Dust lightly with cinnamon and decorate with whipped cream and small cookies, if desired. Slice and serve chilled.
Notes
- Cottage cheese: This recipe uses cottage cheese, not cream cheese. Mixing with an electric mixer leaves a slightly textured filling, as shown in the photos.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. Homemade purée should be thick; drain excess liquid before measuring.
- Water bath: Check the foil carefully for tears. A snug oven-safe outer pan around the springform pan can provide an additional barrier against leaks.
- Chilling: The listed total time includes a 4-hour chill. Overnight chilling gives the filling more time to firm up for slicing.
- Clean slices: Dip a sharp knife in warm water and wipe it clean between cuts.
- Storage: Cover and refrigerate for 3-4 days. Add cookies shortly before serving so they stay crisp.
- Freezing: Freeze without toppings, tightly wrapped, for up to 2 months for best quality. Thaw overnight in the refrigerator. The filling’s texture may change slightly.
- Nutrition: Estimates use full-fat (4%) cottage cheese and exclude optional toppings.