When the crisp air of fall settles in, the cravings for warm, comforting desserts begin. If you’re seeking the perfect dessert to celebrate the season, look no further than the Best Pumpkin Cheesecake. This dessert combines the comforting flavors of pumpkin with the creamy richness of cheesecake and the cozy texture of cobbler, making it the ultimate fall treat. With its spiced pumpkin cake base, velvety cheesecake swirls, and gooey, magical bottom layer, this dessert is sure to be the highlight of any autumn gathering.
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Why You’ll Love This Best Pumpkin Cheesecake
The Best Pumpkin Cheesecake is not just a dessert; it’s a showstopper. The blend of pumpkin pie, cheesecake, and cobbler elements in a single dish creates a multi-textured treat that is both comforting and indulgent. Here are a few reasons why you’ll fall in love with this recipe:
- Easy to Make: With just 15 minutes of prep time, this dessert is a breeze to put together.
- Self-Saucing: The hot water poured over the batter before baking creates a gooey, caramel-like bottom layer that is nothing short of magic.
- Versatile: This dessert brings together three favorite treats—pumpkin spice cake, cheesecake, and cobbler—all in one.
- Perfect for a Crowd: One pan serves 8-10 people, making it an ideal choice for family gatherings, dinner parties, or fall festivities.
- Delicious Warm or Cold: It’s perfect served warm with a scoop of vanilla ice cream or enjoyed chilled for breakfast the next morning.
Ingredients for the Best Pumpkin Cheesecake
To make the Best Pumpkin Cheesecake, you’ll need the following ingredients:
- Cheesecake Filling:
- 6 oz cream cheese (softened)
- ¼ cup granulated sugar
- 2 tablespoons plain Greek yogurt (or sour cream)
- ¼ teaspoon vanilla extract
- Pumpkin Cake Layer:
- 1 ¼ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup granulated sugar
- ¼ cup salted butter (melted)
- ½ cup pumpkin puree
- ⅓ cup milk (room temperature)
- 2 teaspoons vanilla extract
- Pecan Topping:
- ¾ cup chopped pecans
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups hot water (for the gooey bottom layer)
How to Make the Best Pumpkin Cheesecake
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or a 10.5×7-inch pan with butter or nonstick spray. Set aside.
Step 2: Prepare the Cheesecake Filling
In a medium bowl, beat the cream cheese and Greek yogurt (or sour cream) together until smooth. Add the granulated sugar and vanilla extract, and beat until the mixture is fluffy and well combined. Set aside.
Step 3: Make the Pumpkin Cake Batter
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, and granulated sugar. In a separate large bowl, mix the melted butter, pumpkin puree, milk, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
Step 4: Assemble the Pumpkin Cheesecake
Spread the pumpkin batter evenly into the prepared pan. Drop spoonfuls of the cheesecake filling on top and gently spread them out, but don’t worry about making it perfect—rustic is great! In a separate bowl, mix together the chopped pecans and both sugars. Sprinkle this mixture over the top of the batter.
Step 5: Add the Hot Water
This is where the magic happens! Gently pour the hot water over the entire surface of the batter. Do not stir. The hot water creates the gooey bottom layer as it bakes.
Step 6: Bake and Serve
Place the baking dish on a baking sheet (to catch any spills) and bake at 350°F (175°C) for 45-55 minutes. The top should be golden and mostly set, but the bottom should remain gooey. Let the cobbler cool for 10-15 minutes before serving.
Storage & Reheating Tips
- Storage: Cover and store the cobbler in the refrigerator for up to 4 days.
- Reheating: To reheat individual portions, microwave for 30-45 seconds. For larger portions, cover with foil and reheat in a 300°F oven for about 10 minutes.
- Freezing: You can freeze this dessert for up to 2 months. Thaw in the refrigerator overnight and reheat as needed.
Tips for the Perfect Pumpkin Cheesecake
- Room Temperature Ingredients: Ensure your ingredients, especially the cream cheese and eggs, are at room temperature to help the mixture blend smoothly.
- Don’t Overmix: When combining the wet and dry ingredients for the cake, mix just until combined to keep the cake light and tender.
- Use Hot Water: The hot water poured over the cobbler helps create the self-saucing effect, so make sure it’s steaming hot before adding it to the pan.
- Make Ahead: If you want to make this ahead of time, you can assemble the cobbler up to 4 hours before baking. Just add an extra 5-10 minutes to the baking time if starting from cold.
FAQs
Yes, you can prepare the entire cobbler up to 4 hours in advance and refrigerate it until you’re ready to bake. If baking from cold, add 5-10 extra minutes to the baking time.
You can substitute the pecans with walnuts, almonds, or omit them entirely for a nut-free version. For added crunch, try toasted coconut flakes or a bit more brown sugar.
The hot water creates the gooey, self-saucing layer at the bottom of the cobbler while the top bakes into a cake. It may seem strange, but it works!
The top should be golden brown, and when you gently shake the pan, the edges should be set. The center will remain slightly gooey, which is exactly what you want for that perfect texture.
Delicious Variations of the Best Pumpkin Cheesecake
This Best Pumpkin Cheesecake can be easily adapted to suit your preferences:
- Vegan Pumpkin Cheesecake: Swap the cream cheese for a dairy-free alternative and use a non-dairy milk (like almond or coconut) for the cake batter.
- Add Chocolate: Stir in chocolate chips into the pumpkin cake batter for a rich, chocolatey twist.
- Swap the Topping: Instead of pecans, try using crushed graham crackers or a sprinkle of cinnamon sugar for added flavor.
Related recipes
For more delicious pumpkin-inspired desserts, try our Pumpkin Cream Cheese Muffins or Pumpkin Magic Custard Cake.
Print
Best Pumpkin Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
The Best Pumpkin Cheesecake combines the comforting flavors of pumpkin with the creamy richness of cheesecake and the cozy texture of cobbler. With its spiced pumpkin cake base, velvety cheesecake swirls, and gooey, magical bottom layer, this dessert is the ultimate fall treat.
Ingredients
- 6 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 2 tablespoons plain Greek yogurt (or sour cream)
- 1/4 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup salted butter (melted)
- 1/2 cup pumpkin puree
- 1/3 cup milk (room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups hot water (for the gooey bottom layer)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or a 10.5×7-inch pan with butter or nonstick spray. Set aside.
- In a medium bowl, beat the cream cheese and Greek yogurt (or sour cream) together until smooth. Add the granulated sugar and vanilla extract, and beat until the mixture is fluffy and well combined. Set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, and granulated sugar. In a separate large bowl, mix the melted butter, pumpkin puree, milk, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
- Spread the pumpkin batter evenly into the prepared pan. Drop spoonfuls of the cheesecake filling on top and gently spread them out, but don’t worry about making it perfect—rustic is great! In a separate bowl, mix together the chopped pecans and both sugars. Sprinkle this mixture over the top of the batter.
- Gently pour the hot water over the entire surface of the batter. Do not stir. The hot water creates the gooey bottom layer as it bakes.
- Place the baking dish on a baking sheet (to catch any spills) and bake at 350°F (175°C) for 45-55 minutes. The top should be golden and mostly set, but the bottom should remain gooey. Let the cobbler cool for 10-15 minutes before serving.
Notes
This pumpkin cheesecake can be enjoyed warm or cold and is a great dessert to make ahead. The gooey bottom layer is a delicious bonus.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Final thoughts
There’s no better way to embrace fall than with the Best Pumpkin Cheesecake. Whether you’re hosting a gathering, celebrating Thanksgiving, or simply craving a comforting dessert, this recipe will quickly become a favorite. With its warm, spiced pumpkin flavor, creamy cheesecake layers, and gooey bottom, this treat is everything you love about fall desserts—wrapped into one perfect cobbler. Serve it warm with a scoop of vanilla ice cream, and enjoy the sweet magic of autumn.
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