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Fluffy Pumpkin Cheesecake Recipe

Indulge in this unbelievably light and fluffy pumpkin cheesecake, a delightful twist on the classic New York style! This recipe uses an entire 28-oz can of pumpkin for intensely autumnal flavor, eliminating leftover pumpkin worries. Our easier method creates a creamy, dreamy texture that's perfect for year-round enjoyment, but especially shines as a show-stopping fall or winter party dessert. A rich and delicious alternative to traditional pumpkin pie, this cheesecake is sure to impress!

Prep Time 30 mins
Cook Time 115 mins
Calories 682.8 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Fluffy Pumpkin Cheesecake 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fluffy Pumpkin Cheesecake

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How to Make Fluffy Pumpkin Cheesecake

  1. Preheat oven to 325°F (160°C).
  2. Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon. Add ¼ cup 2% milk (or vanilla/pumpkin pie soymilk), mixing until just combined. Add more milk, 1 tablespoon at a time, if needed to achieve a moist, crumbly consistency. Press mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat three 8-oz packages (24 oz total) of cream cheese until smooth and creamy. Gradually add 1 ¾ cups granulated sugar, beating until well combined.
  4. Beat in two large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. In a separate bowl, whisk together 1 (28-ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
  6. Gently fold the pumpkin mixture into the cream cheese mixture until just combined.
  7. Pour the batter into the prepared crust.
  8. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
  9. Bake for 115 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
  10. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
  11. Remove from oven and let cool completely on a wire rack.
  12. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

187g

Fat

120g

Carbs

23g

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Time To Make Course Preparation Occasion Desserts Holiday Event Cheesecake Dietary Thanksgiving Low Sodium Halloween Low In Something 4 Hours Or Less