New York Style Pumpkin Cheesecake
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This New York Style Pumpkin Cheesecake is creamy, delicious, and bursting with fall flavors. A buttery graham cracker crust ties it all together, so it’s like two delicious desserts in one. Topped with caramel sauce and whipped cream, pumpkin New York style cheesecake is the perfect holiday dessert!
New York Style Pumpkin Cheesecake
Combine two classic desserts into one with this recipe for pumpkin cheesecake New York style.
The creamy texture and perfect balance of sweet, savory, and tangy flavors are well worth the extra effort!
Now, this recipe does require time and effort to make, so I’ve also got no bake version for you that’s just as scrumptious. But it’s not as thick or nearly as creamy as the baked kind!
Pumpkin New York style cheesecake is the perfect showstopper for your holiday table or to take to an event.
There’s just something about pumpkin desserts that really capture the festive spirit, which is why I’ve got recipes for Swiss roll cake, cookies, rice pudding, and more!
Ingredient Notes and Substitutions
- Graham Cracker Crust – This is so easy to make at home! Crush graham crackers in a food processor, then drizzle in melted butter until you get a wet crumb.
I like to add a little salt and ground cinnamon to enhance the flavor of the dessert. - Cream Cheese – Can’t have homemade cheesecake without it! You’ll need three 8-oz blocks to make this New York pumpkin cheesecake recipe.
- Eggs – Another crucial component to this dessert, these help thicken the filling, bind everything together, add to the creamy texture, and help the whole thing set!
- Heavy Cream – This is what makes this pumpkin cheesecake New York style and is the secret to that ultra-rich and creamy center.
The best substitute would be sour cream, though the dessert will be a bit more tangy. - Pumpkin Purée – Check the label carefully because this is not the same as pumpkin pie filling.
You want plain, puréed pumpkin with nothing else added — or make it yourself! - Pumpkin Pie Spice – This comes as a pre-made blend, but you can make your own by combining 1 teaspoon ground cinnamon with ½ teaspoon ground nutmeg and ¼ teaspoon each of ground ginger and allspice.
Tips and Tricks To Make Pumpkin New York Style Cheesecake
- Plan ahead!
Between the mixing, baking, cooling, and chilling, it’s best to make this dessert the day before and add the topping just before serving.
You won’t feel rushed and it will have plenty of time to set up properly!
- The longer you cream the cream cheese, the better the consistency.
Use a good quality brand and make sure it’s at room temperature before getting started.
Then, cream with an electric mixer for AT LEAST 5 minutes before adding the sugar, flour, and vanilla.
It’s the only way to get the silkiest, smoothest texture in your pumpkin New York cheesecake.
- Don’t overmix the eggs.
Blend just until the yolk disappears into the mixture, then add the next.
Also, be sure to scrape the sides and bottom of the bowl between each ingredient. This helps keep the filling nice and smooth.
- Let it chill overnight.
It will be tempting to eat it right away, but it’s crucial to let your New York pumpkin cheesecake set in the fridge overnight. You won’t be sorry!
Prep Ahead
- Bake graham cracker crust
- Soften cream cheese
Kitchen Tools You Will Need
- Springform Pan – This is basically required for baking cheesecake. The ring sides pop off and make removing the dessert easy and clean.
- Use a Food Processor to make the graham cracker crust
- Stand Mixer or large mixing bowl with Hand Mixer for whipping up the New York style pumpkin cheesecake batter.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Just before serving, pipe swirls of whipped cream around the outer edge of your New York Style pumpkin cheesecake and flood the center with a thin layer of caramel sauce.
I like to dust the swirls with finely chopped pecans too — it just looks so pretty! Crushed gingersnaps would work too.
My maple whipped cream would add extra sweetness, or you can swap the caramel sauce for chocolate instead.
New York Pumpkin Cheesecake FAQ
The difference is in the batter!
Baked cheesecakes are made with a base of cream cheese and eggs to achieve a firm, silky texture, and are typically baked in a water bath to prevent cracks.
New York cheesecake is all of that, but it also includes heavy cream, sour cream, or sometimes extra egg yolks in the batter. This creates a denser, creamier texture — and thicker slices too!
There’s a combo step of cooling in the oven that is the only way I’ve been able to repeatedly get smooth cheesecakes with no cracks.
First, turn off the oven once your cheesecake is baked and let it sit in there with the door closed for 30 minutes.
Then, crack the door and let it sit for another 15 minutes before removing. This second part is optional, but well worth it!
No need! Keep this New York style pumpkin cheesecake in the springform pan right up until serving.
Then, just pop off the sides and add the toppings. You can serve it right on the metal base!
Storing and Freezing Pumpkin New York Cheesecake
Freshly baked cheesecake will last for up to one week in the refrigerator. Keep covered or wrapped loosely with foil or plastic wrap.
You can also freeze New York style pumpkin cheesecake whole or as individual slices, depending on how you’d like to eat it later.
Leave off the toppings and add them just before serving.
First, make sure it’s cooled completely so no condensation forms around the outside. Wrap tightly in a layer of plastic wrap, then in another layer of foil.
If you’re freezing the entire dessert, transfer it to a cardboard round before wrapping.
Then, freeze pumpkin New York cheesecake for up to 1 month for best results and thaw in the refrigerator overnight.
For individual slices, feel free to thaw at room temperature for a few hours instead.
Enjoy!
With love, from our simple kitchen to yours.
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New York Style Pumpkin Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Filling
- 3 packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Toppings
- Caramel sauce
- whipped cream
- Crushed pecans
Instructions
- Preheat your oven to 350 degrees F. and prepare an 8” springform pan with non-stick spray and set aside.
- In a food processor, add 1 package of graham crackers and pulse until you get a fine crumb. Add in melted butter, cinnamon, and salt and pulse until well combined. Pour into the springform pan and use a spoon to pack down the crust bringing it about 1 inch up the sides of the pan.
- Bake for 10 minutes and allow to cool.
- In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth.
- Add in the sugar, flour, and vanilla and mix until combined. Scrape the sides and bottom of the bowl.
- Next, add in the heavy whipping cream and whip for 1-2 minutes. Scrape the sides and bottom of the bowl.
- Last, add in the eggs one at a time and mix until just combined. Be careful not to overmix.
- Pour half of the cheesecake filling into the prepared crust. Add the pumpkin puree and pumpkin spice to the remaining half of the filling and fold until just combined. Add on top of the white layer.
- Gently tap the pan on the counter 10-15 times to remove any air bubbles.
- Bake at 350 for 15 minutes and without opening the door, reduce the heat to 200 degrees and continue baking for 55-60 minutes or until the center slightly jiggles but the sides are set.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes slightly crack the oven door and allow to cool for an additional 15 minutes. (This is an optional step, but this will help avoid your cheesecake cracking)
- Remove from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.
- Once the cheesecake is set, add caramel, whipped cream, and crushed pecans and serve
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020, updated and republished October 2024
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what size cream cheese is used in this recipe? I'm assuming the large size but I would like conformation before I make this. It sounds delicious.
How much cream cheese? It says 3 packs but what size packs did you buy?
You never say when to remove cake from pan. Before putting in fridge or after? Cover cake while in fridge with Saran wrap or foil or nothing?
This thick cheesecake was my first fall bake this year and it was amazing! So creamy and delicious!