Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin Cheesecake 3.5 (1,387) 87 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 13, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 8 hrs Servings: 12 Who says pumpkin is just for pie? Our pumpkin cheesecake recipe creates a rich and creamy dessert that's a delicious ending for any meal but is especially memorable for a holiday dinner. There's a graham cracker crumb crust under the dreamy pumpkin-cream cheese filling, and yes this recipe calls for pumpkin pie spice! Ingredients For the Crust 1 ¼ cups graham-cracker crumbs (from 10 whole crackers) ¼ cup sugar 4 tablespoons unsalted butter, melted For the Filling 4 packages (8 ounces each) bar cream cheese, very soft 1 ¼ cups sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin puree 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract ½ teaspoon salt 4 large eggs, room temperature Directions Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving. Mikkel Vang Cook's Notes To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs. Rate it Print