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Pumpkin CheesecakeThis dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake.
It’s creamy. It’s pumpkin-y and it should be what you make this fall. It uses real pumpkin purée. It’s super creamy. And of course, we have all of your favorite fall spices. Use a food processor to pulse the crackers to a fine consistency. Combine sugar, dash of salt, melted butter and pulse again to combine. Add the crumb mixture to the springform pan and use the bottom of a measuring cup to press it in an even layer. Bake until the crust is set. As the crust cools, make the filling. Make sure that your ingredients are at room temperature so that your filling can come together easily, and you won’t have to mix at any high speeds, which can incorporate too much air into your cheesecake. Bake on the middle rack at 300 degrees for one hour. The cake is finished in the oven with the heat turned off. By doing that, we’re reducing the heat in a very gentle way, a little at a time, so that you don’t need a water bath and you won’t end up with any unsightly cracks on your cheesecake or a grainy texture.
This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake.
By Nyt Cooking
November 19, 2025
Dining and Cooking