spiced pumpkin cheesecake with caramel and whipped cream

Easy Pumpkin Cheesecake (video)

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Pumpkin, pumpkin everything! That’s the mood I’m in as soon as the leaves start turning colors. And this velvety smooth pumpkin cheesecake is so good, you’ll want it all season long! It’s made with loads of aromatic spices, real pumpkin puree and topped with cinnamon whipped cream and caramel sauce. Whew, so much goodness in one cake! I guarantee you, you’ll love every bite and be craving for more once it’s gone.

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Making Pumpkin Cheesecake

Pumpkin cheesecake has always been one of my favorite fall desserts, right up there with apple pie. There’s just something so special and warming about a pumpkin spiced dessert baking in the oven; nothing beats it! This easy recipe is sure to satisfy all your cravings! Start this cheesecake with a cinnamon graham cracker crust. Don’t have cinnamon crackers? Just add a sprinkle of cinnamon to regular honey crackers! Press the crust into the bottom of a springform pan.

For the pumpkin filling, I’m using a classic cheesecake recipe and adding more flavors! I add real pumpkin puree into the cheesecake batter, along with aromatic spices like ground cinnamon, nutmeg, ginger and allspice. Feel free to adjust these spices or remove some if you prefer. I also like to add a bit of brown sugar for even more flavor! Bake the cheesecake slowly, then let it cool overnight before slicing and enjoying!

Easy Pumpkin Cheesecake recipe

Garnishing the Top!

To garnish this simple and delicious pumpkin cheesecake, I topped it off with spiced whipped cream and loads of caramel sauce! You can use bottled sauce, or make a batch of my ‘Homemade Caramel Sauce’. This easy recipe is so delicious!

Using a Water Bath

I get lots of questions about using a water bath for this recipe. When I shot this video recipe, I didn’t appreciate the water bath method as much as I do now! It’s simply lifesaving and always yields a perfectly level-topped cheesecake. All you need to do is wrap the bottom of the pan in a few layers of foil and place the pan into a baking pan that’s deep enough to hold about an inch of water. Bake the cheesecake as you normally would and let the water do its magic. The extra moisture in the oven will keep the top of the cheesecake level and your cheesecake will come out looking like you picked it up at the bakery!

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Easy Pumpkin Cheesecake video recipe

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this tall spring form pan for cakes and cheesecakes.
These handy off-set spatulas are great for spreading cake batter and frosting.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.

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  • 6 ratings

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