Name: Philadelphia Pumpkin Cheesecake Recipe
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 7 h
Yield: 14
Cuisine: American
Ingredients: 2 1/3 cups / 280 g / 10 oz Bischoff cookie crumbs (approx. 46 cookies); 1/4 cup / 50 g / 1.8 oz light brown sugar; 1 tsp pumpkin pie spice; 1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted; 32 oz / 900 g Philadelphia cream cheese, at room temperature; 1 cup / 200 g / 7 oz light brown sugar; 3 tbsp all-purpose flour; 1 cup / 225 g / 8 oz canned pumpkin puree; 1 tbsp vanilla extract; 1 tbsp pumpkin pie spice; 4 large eggs, at room temperature; 1 cup / 240 ml / 8 fl oz heavy whipping cream, cold; 1/4 cup / 25 g / 0.9 oz powered (confectioners'/icing) sugar; 1 tsp vanilla extract; extra pumpkin pie spice for garnishing

Jump to Recipe

This decadent Philadelphia pumpkin cheesecake recipe features a spiced Bischoff cookie crust, smooth pumpkin filling, and fluffy swirls of whipped cream. Rich, creamy, and spiced to perfection, it’s bound to become your favorite pumpkin dessert!

Easy pumpkin cheesecake recipe

A slice of cheesecake always hits the spot when I crave something creamy and sweet. While there are endless flavor possibilities, some cheesecakes are just so delicious to earn a special place in your heart. This beautiful pumpkin version is a prime example!

The velvety filling is made with canned pumpkin, brown sugar, and plenty of cozy spices to give it all the warming goodness you could ask for in a fall treat.

The Bischoff cookie crust is also laced with spices to further enhance that beloved pumpkin spice aroma. And swirls of soft, fluffy whipped cream perfectly round out the different textures.

Pumpkin lovers rejoice! If you want more indulgent pumpkin recipes, you’ve got to try our condensed milk pumpkin pie, or these pumpkin muffins, and Libby’s pumpkin roll. They are all irresistible!

Ingredients

Philadelphia pumpkin cheesecake is the ultimate fall cheesecake! Let’s chat about the ingredients for the crust, the filling, and the topping. Please scroll down to the recipe card below for specific amounts.

Crust

Bischoff cookie crumbs: Make sure your Bischoff cookies are finely ground. For the best results, crush them in a food processor.
Butter: I use salted butter that is melted and slightly cooled.
Light brown sugar: This adds extra sweetness to your crust and helps the ingredients melt together when baked.
Pumpkin pie spice works with the brown sugar to enhance the warmth of the crust.

Crust substitutes

I like to bake pumpkin cheesecake with a Bischoff crust because love that flavor pairing. However, you could also use a graham cracker crust or crust made from gingersnaps.

Filling & topping

Philadelphia cream cheese is the foundation of the cheesecake. You need full-fat, brick-style cream cheese. And make sure it is at room temperature! It will help the batter to mix together more smoothly.
Canned pumpkin is the star of the show! Opt for pure, high-quality pumpkin puree like Libby’s. Canned pumpkin pie filling isn’t suitable for this recipe.
Light brown sugar adds sweetness. You can also use granulated sugar, but I prefer the richer flavor of brown sugar.
All-purpose flour gives the filling a velvety texture.
Eggs are the binding agent and will help everything set in place. Again, bring your eggs to room temperature before adding them in.
Vanilla Extract adds a richer flavor to your pumpkin cheesecake. Use pure vanilla extract for the best taste!
Pumpkin pie spice is a necessity for any fall bake and provides an aromatic, warm flavor.
Heavy whipping cream + powdered sugar are used for topping. The cream should be very cold to whip up nice and fluffy.

How to make Philadelphia pumpkin cheesecake

For a baked pumpkin cheesecake, this melt-in-your-mouth treat is as simple as it gets! Just follow these step-by-step instructions to make the best Philadelphia cream cheese pumpkin cheesecake.

#1: Make the Crust

Make crust.Combine all the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of a springform pan.
Pre-bake. Bake the crust for 10 minutes, then set it aside to cool a little.

#2: Make the Filling

Combine Cream Cheese, sugar & flour.Mix together the softened cream cheese, brown sugar, and flour in a large mixer bowl on low speed until combined. Scrape down the sides of the bowl as needed to make sure everything is well mixed.
Add Pumpkin, vanilla & spice.Add the canned pumpkin, vanilla extract, and pumpkin pie spice, mixing on low speed.
Incorporate eggs. Beat in the eggs, one at a time, scraping the sides of the bowl after each addition.
Pour filling into crust. Pour the pumpkin cheesecake filling into the crust.

#3: Bake & refrigerate cheesecake

Bake. Bake the pumpkin cheesecake in a water bath for 1 hour and 20 minutes.
Turn off oven.Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes. Then crack the oven door a bit and leave the cheesecake in the oven for another 30 minutes.
Chill. Remove your cheesecake from the oven and chill it in the fridge until it’s firm.

#4: Garnish pumpkin cheesecake

Remove cheesecake from pan. Once the cheesecake is firm, remove it from the springform pan and transfer it to a serving plate.
Whip cream. Pour the heavy cream into a chilled large mixing bowl. Add the powdered sugar and vanilla extract, and beat until stiff peaks form.
Decorate cheesecake. Pipe the whipped cream around the edge of the cheesecake. Enjoy!

Baker’s tips

New to baking homemade pumpkin cheesecake? Read through the tips and advice below to help you out. You will be a cheesecake pro with a delicious fall treat in front of you in no time!

Crush the Biscoff cookies in a food processor: Using a food processor to crush up the cookies is super convenient and ensures an even texture. If you don’t have one, seal the cookies in a heavy-duty storage bag, press the air out, and crush them with a rolling pin or mallet.
Room temperature ingredients: It is important to make sure cold ingredients (like eggs and cream cheese) are at room temperature before adding them to the batter. When ingredients are at room temperature, they will incorporate easier and make for a much smoother finish.
Mix on low speed: Always stick with low speed when mixing your filling. Otherwise, you might incorporate too much air into the batter, which results in a cracked cheesecake.
Bake in a water bath: I know this step is a bit annoying, but a water bath is important to the success of your simple pumpkin cheesecake. It ensures it doesn’t burn around the edges, crack, or sink in the middle.
Prevent water leakage: Place your springform pan into a silicone pan and make sure the water in the outer pan only goes halfway up the silicone pan.
Keep the oven shut: It is best to leave the oven door closed during baking. Opening the oven door lets heat out, which can cause uneven baking. Use the oven light instead!
Let it cool completely: I know it’s hard to wait for such a delicious dessert! But your Philadelphia pumpkin cheesecake needs to cool completely before eating – otherwise, it will be a mushy mess! This will take a few hours. In fact, I like to refrigerate mine overnight for the best results!

Philadelphia cream cheese pumpkin cheesecake

Topping ideas

Lots of different toppings go well with this pumpkin cream cheesecake recipe. I’ve rounded up a few mouthwatering options.

Cream cheese topping: Want to top your cheesecake with fluffy cream cheese frosting? Skip the store-bought stuff and make my homemade cream cheese icing instead.
Caramel sauce: Pumpkin and caramel make a tasty duo. Drizzle this easy condensed milk caramel sauce over your cheesecake for a delicious finishing touch.
Nuts: A handful of chopped walnuts, pecans, or hazelnuts provide a nice contrast to the creamy-smooth cheesecake filling.
Praline Topping: A sweet-crunchy praline topping would taste amazing on top of this cheesecake as well!
Sprinkle of spices: At the end of the day, Philly pumpkin cheesecake speaks for itself. Even something as simple as a sprinkle of ground cinnamon or pumpkin pie spice will round it out nicely.

Storage & make-ahead

Make Philadelphia Pumpkin Cheesecake ahead

Homemade pumpkin cheesecake stores very well. In fact, it tastes best if you prepare it the day before and refrigerate it overnight. You can easily make it ahead of time, preparing for a holiday or just having one on hand.

I suggest decorating the cheesecake shortly before serving so the whipped cream looks fresh and fluffy.

How to store Philadelphia pumpkin cheesecake

Not only is this cheesecake delicious, but it stores well! You can enjoy a slice of rich and creamy goodness whenever. It will keep for days (even months, if frozen) and tastes just as good as the day you made it.

Place leftover cheesecake in an airtight container in the refrigerator and consume within 4 to 5 days.

Can you freeze pumpkin cheesecake?

Yes! But you’ll want to hold off on adding the whipped cream topping. Wrap the fully cooled cheesecake in plastic wrap or tin foil and freeze it in a heavy-duty freezer bag for up to 3 months.

When ready to eat, thaw the cheesecake out in the refrigerator overnight. Then add the whipped cream frosting and dig in.

Philadelphia Pumpkin Cheesecake Recipe

Yield: 14 slices

Prep Time: 40 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 5 hours

Total Time: 7 hours

Ingredients

Crust

2 1/3 cups / 280 g / 10 oz Bischoff cookie crumbs (approx. 46 cookies)
1/4 cup / 50 g / 1.8 oz light brown sugar
1 tsp pumpkin pie spice
1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted

Cheesecake Filling

32 oz / 900 g Philadelphia cream cheese, at room temperature
1 cup / 200 g / 7 oz light brown sugar
3 tbsp all-purpose flour
1 cup / 225 g / 8 oz canned pumpkin puree
1 tbsp vanilla extract
1 tbsp pumpkin pie spice
4 large eggs, at room temperature

Topping

1 cup / 240 ml / 8 fl oz heavy whipping cream, cold
1/4 cup / 25 g / 0.9 oz powered (confectioners'/icing) sugar
1 tsp vanilla extract
extra pumpkin pie spice for garnishing

Instructions

Make the crust

Prepare for baking. Preheat the oven to 325°F / 165°C / gas mark 3. Line a9-inch / 23 cm springform pan with a parchment paper circle in the bottom and grease the sides.
Make crust. Combine the Bischoff crumbs, brown sugar, pumpkin pie spice, and melted butter in as mall bowl. Press the mixture into the bottom and up the sides of the springform pan.
Pre-bake. Bake the crust for 10 minutes, then set it aside and allow it to cool.
Lower oven temperature. Reduce the oven temperature to 300°F / 150°C / gas mark 2.

Make the filling

Combine cream cheese, sugar & flour. Mix together the softened cream cheese, brown sugar, and flour in a large mixer bowl on low speed until combined. Scrape down the sides of the bowl as needed to make sure everything is well mixed.
Add pumpkin, vanilla & spice. Add the canned pumpkin, vanilla extract, and pumpkin pie spice, mixing on low speed until well combined.
Incorporate eggs. Beat in the eggs, one at a time, mixing slowly and scraping the sides of the bowl after each addition.
Pour filling into crust. Pour the pumpkin cheesecake filling into the crust and spread it out evenly.

Bake & refrigerate cheesecake

Setup a water bath. Place the springform pan into a larger silicone cake pan. Then put the silicone pan into an even larger baking pan. Fill the gap between the pans with warmwater to reach about halfway up the sides of the silicone pan. Make sure the water doesn't go above the edge of the silicone pan.
Bake. Bake the pumpkin cheesecake for 1hour and 20 minutes. Keep an eye on it, as all ovens bake differently. It should be set around the edges and jiggly in the center.
Turn off oven. Turnoff the heat and leave the cheesecake in the oven with the door closed for 30minutes.
Crack open door. Crack the oven door a bit and leave the cheesecake in the oven for another 30 minutes.
Chill. Remove your cheesecake from the oven and chill it in the fridge until it's firm, 5 to 6 hours, or overnight.

Garnish pumpkin cheesecake

Remove cheesecake from pan. Once the cheesecake is cool and firm, remove it from the springform pan and transfer it toa serving plate.
Whip cream. Pour the heavy cream into a chilled large mixing bowl. Add the powdered sugar and vanilla extract, and beat until stiff peaks form, about 3 to 4 minutes.
Decorate cheesecake. Using a pastry bag fitted with a star tip, pipe the whipped cream around the edge of the cheesecake. Then finish it off with a sprinkle of pumpkin pie spice.
Serve. Refrigerate your pumpkin cheesecake until you're ready to serve it. Enjoy!

Notes

Pumpkin Pie Spice

I always use my homemade pumpkin pie spice in my fall baking recipes. If you don't have pumpkin spice, you can easily make your own. The following makes enough for 1 pumpkin pie. Here's what you'll need:

2 1/4 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Mix everything together and add it to the evaporated milk pumpkin pie filling. Easy!

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 135mgSodium: 343mgCarbohydrates: 37gFiber: 1gSugar: 27gProtein: 7g

Reasons to love Philadelphia pumpkin cheesecake

Full of fall flavor: This delicious Kraft pumpkin cheesecake is flavored with pumpkin, brown sugar, and cozy spices for the best autumn taste!
Super creamy texture: The pumpkin cheesecake filling is incredibly light and has the best creamy texture. Each bite just melts in your mouth.
Bischoff cookie crust: The crunchy, sweet crust pairs perfectly with all the pumpkin goodness.

More pumpkin recipes

Now that you’ve got this easy pumpkin cheesecake recipe under your belt, it is time to try out some more pumpkin recipes! They all have delicious fall flavor packed into each bite. Bring one of these treats to your next party or potluck and it is sure to be a hit!

Other cheesecakes to love

Having a homemade cheesecake for dessert is a sure way to impress your family and guests. It doesn’t matter if you’re feeling strawberry, lemon, or chocolate… we have easy cheesecake recipes for every craving!