This delicious pumpkin cheesecake recipe is filled with pumpkin purée, cream cheese, pumpkin spice, and vanilla with a middle layer of roasted chestnut graham cracker crust cutting right through the middle. This cheesecake has even garnered affection from someone who claimed they “don’t like pumpkin-anything” (they asked for seconds♡).
How to Make Restaurant Quality Cheesecake at Home
I’ve been making this pumpkin cheesecake since 2013 (this is how old these photos are) and it’s really easy even if it takes a little extra time to make all three components. It’s worth it. The most important thing is to work with room-temperature ingredients and not overmix the cheesecake base — the rest is simple.
Why We Love This Cheesecake
- It has 2 cookie crust layers (one in the middle and one on bottom)
- It has roasted chestnuts in the bottom crust for even more flavor and texture
- It’s simple to make
- It’s full of pumpkin flavor
- It’s perfectly pumpkin spiced
- Makes great pumpkin cheesecake bars or mini cheesecake cups
- It freezes really well so you can make it ahead of time
- Tastes great all by itself (or with pecan-caramel topping)
My Small Pumpkin Patch in Arkansas
How To Customize Pumpkin Cheesecake
Pumpkin, vanilla, chestnuts, warm spices, cream cheese double graham cracker crust — what’s not to love with this cheesecake! Even though this recipe is cheesecake perfection in my book, it doesn’t mean you can’t experiment and switch things up a bit. Here are a few tasty ideas for inspiration.
- Substitute the regular graham cracker crust with Biscoff Cookie Crust for the bottom cheesecake crust.
- Omit the middle Chestnut Graham Cracker layer if you can’t find whole chestnuts to roast or ready-to-eat roasted chestnuts then substitute a graham cracker crust, or omit it.
- Substitute mascarpone cheese for half of the cream cheese for a less tangy and more “milky-cream” flavored cheesecake.
- Add Pecan Crunch to the top just before baking, for an added layer of flavor and texture.
Pumpkin Cheesecake Ingredients
To all you pumpkin and pumpkin-spice lovers, I really do think you’ll enjoy this cheesecake. With its beautiful orange hue, two full pounds of cream cheese, and a layer of chestnut graham cracker crust cutting right through the middle it’s truly a restaurant-quality cheesecake. Plus, you can make it ahead and freeze it.
graham cracker crust
- graham crackers
- sugar
- unsalted butter
chestnut graham cracker crust
- unsalted butter
- graham crackers
- brown sugar
- roasted chestnuts
pumpkin cheesecake base
- cream cheese
- sugar
- eggs
- canned Libby’s brand pumpkin purée or homemade
- homemade vanilla extract (or Neilsen-Massey)
- homemade pumpkin pie spice (or McCormick’s Pumpkin Pie Spice)
- kosher salt
- all-purpose flour
How to Make Chestnut Pumpkin Spice Cheesecake
This is one of my favorite holiday cheesecakes to make because it’s always impressive, but it’s not difficult to make. It’s rich, but not heavy and it’s full of fall and winter flavors. Plus, it requires no water bath, just a little patience.
- Preheat the oven 350°F/176°C and prepare the cake pan. Butter a 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the bottom graham cracker crust. Add the crackers to the bowl of a food processor. Pulse to crush the crackers until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the crackers, place them into the bag, seal, and pound the crackers to crush them. Add the melted butter and sugar and combine well. Press the mixture into a prepared springform pan using the back of your hand or a jar to form a compact crust. Bake for 7-10 minutes until set. Remove from the oven.
- Prepare the middle chestnut graham cracker crust. Add the crackers to the bowl of a food processor. Pulse to crush the crackers until they resemble coarse sand. Add the chestnuts and pulse a few more times to incorporate. If using a plastic freezer bag and a rolling pin to crush the crackers, place them into the bag, seal, and pound the crackers to crush them. Add the melted butter and brown sugar and combine well. Set aside.
- Prepare the cheesecake batter. Using a handheld or stand mixer (fitted with the paddle attachment) beat the sugar and cream cheese on low speed until smooth and fluffy (about 2 minutes). Add the pumpkin purée, pumpkin pie spice, salt, and vanilla, and mix just until smooth. Add the eggs one at a time and blend on low speed just until incorporated (do not overmix). Add the flour and blend on low speed just until no traces of flour remain (do not over-mix).
- Fill the springform cake pan. Place the cheesecake onto a baking tray and pour half of the cheesecake base directly into the prepared cake pan on top of the graham cracker crust. Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles. Sprinkle all of the chestnut graham cracker crust evenly across the top. Add the remaining cheesecake base and give it another gentle tap to remove any air bubbles. You may smooth the top if desired.
- Bake the cheesecake. Reduce the oven temperature to 300°F/148°C and bake the cheesecake for 45 minutes. Turn the oven off and allow cheesecake to remain in the oven for 2 hours without opening the door. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!
The Best Pumpkin Spice Cheesecake Recipe step-by-step photos
Looking for More Cheesecake Recipes for the Holidays or Any Day?
If you needed proof of how much we love cheesecakes and cookie crusts, look no further than below. Here are a few of our favorite and most requested recipes.
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- The Best Key Lime Pie with Biscoff Cookie Crust
- Reese’s Devil’s Food Cheesecake w/Oreo Cookie Crust
- Easy + Delicious Double Biscoff Cheesecake
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Oven Needed)
- NYC Black and White “Cookie” Cheesecake (1/2 & 1/2 Cheesecake)
- Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini’s)
- White Chocolate Salted Caramel Cheesecake w/Oreo CookieCrust
- Spooky White Chocolate Caramel Cheesecake w/Ghostbuster Meringues
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
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- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
Let’s get started!
Print
Pumpkin Cheesecake w/Chestnut Graham Cracker Crust
- Total Time: 3 hours 5 minutes
- Yield: 8 to 12 people depending on hunger level 1x
- Diet: Vegetarian
Description
This is not your average pumpkin cheesecake recipe. Cream cheese, pumpkin, vanilla, warm spices with a middle layer of roasted chestnut graham cracker crust cutting right through the middle of this cheesecake makes for an amazing dessert experience and restaurant-quality cheesecake.
Ingredients
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs (from 10 whole crackers) (140g)
- 1/4 cup sugar (50g)
- 4 tablespoons unsalted butter, melted (60g)
Chestnut Graham Cracker Layer
- 4 tablespoons unsalted butter, melted (60g)
- 1 1/4 cups graham cracker crumbs (from 10 whole crackers) (140g)
- 2 tablespoons light or dark brown sugar, packed (25g)
- 1/3 cup roasted chestnuts, finely chopped (45g)
Pumpkin Cheesecake Base (Batter)
- 32 ounces cream cheese, room temperature (906g)
- 1 1/4 cups granulated white sugar (250g)
- 4 large eggs, room temperature (200g)
- 1 cup homemade pumpkin puréd (sub Libby’s canned pumpkin) (225-250g)
- 1 tablespoon pure homemade vanilla extract (sub favorite brand) (14g)
- 2 tablespoons homemade pumpkin pie spice (sub McCormick’s Pumpkin Pie Spice) (16g)
- 1/2 teaspoon kosher salt (1.5g)
- 3 tablespoons all-purpose flour (45g)
Instructions
- Preheat the oven 350°F/176°C and prepare the cake pan. Butter a 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the bottom graham cracker crust. Add the crackers to the bowl of a food processor. Pulse to crush the crackers until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the crackers, place them into the bag, seal, and pound the crackers to crush them. Add the melted butter and sugar and combine well. Press the mixture into a prepared springform pan using the back of your hand or a jar to form a compact crust. Bake for 7-10 minutes until set. Remove from the oven.
- Prepare the middle chestnut graham cracker crust. Add the crackers to the bowl of a food processor. Pulse to crush the crackers until they resemble coarse sand. Add the chestnuts and pulse a few more times to incorporate. If using a plastic freezer bag and a rolling pin to crush the crackers, place them into the bag, seal, and pound the crackers to crush them. Add the melted butter and brown sugar and combine well. Set aside.
- Prepare the cheesecake batter. Using a handheld or stand mixer (fitted with the paddle attachment) beat the sugar and cream cheese on low speed until smooth and fluffy (about 2 minutes). Add the pumpkin purée, pumpkin pie spice, salt, and vanilla, and mix just until smooth. Add the eggs one at a time and blend on low speed just until incorporated (do not overmix). Add the flour and blend on low speed just until no traces of flour remain (do not over-mix).
- Fill the springform cake pan. Place the cheesecake onto a baking tray and pour half of the cheesecake base directly into the prepared cake pan on top of the graham cracker crust. Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles. Sprinkle all of the chestnut graham cracker crust evenly across the top. Add the remaining cheesecake base and give it another gentle tap to remove any air bubbles. You may smooth the top if desired.
- Bake the cheesecake. Reduce the oven temperature to 300°F/148°C and bake the cheesecake for 45 minutes. Turn the oven off and allow cheesecake to remain in the oven for 2 hours without opening the door. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!
Notes
- Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
-
- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
- Prep Time: 20 minutes
- Oven Rest Time: 2 hours
- Cook Time: 45 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
