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Pumpkin Cheesecake with Butterscotch Sauce Recipe

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3.9 from 13 reviews

This Pumpkin Cheesecake recipe features a creamy, spiced pumpkin filling atop a buttery graham cracker crust. Baked to perfection with a steam bath to prevent cracks, it offers a smooth, rich dessert with classic fall flavors, topped with butterscotch sauce or whipped cream for an indulgent finish.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (from about 13 whole graham crackers)
  • 6 Tbsp unsalted butter (melted)
  • 1 Tbsp granulated sugar
  • 1/2 tsp cinnamon

Filling

  • 24 oz cream cheese, room temperature
  • 1 1/2 cups packed light brown sugar
  • 15 oz pumpkin puree (Libby's brand, or well-drained homemade puree)
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 Tbsp all-purpose flour
  • 2 1/2 tsp pumpkin pie spice (plus more to dust)
  • 1/4 tsp salt
  • 1 Tbsp real vanilla extract

Toppings (optional)

  • Butterscotch Sauce (or Caramel)
  • Whipped Cream

Instructions

  1. Make the Crust: Start by preheating your oven to 350˚F. Pulse the graham crackers in a food processor until fine crumbs form. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well combined. Press the mixture into the bottom and about 1/2" up the sides of a 9-inch springform pan with 3" tall walls. Place the pan on a foil-lined sheet pan to catch any drips and bake for 8 minutes. Remove and let cool to room temperature.
  2. Prepare the Pumpkin Cheesecake Filling: Preheat your oven to 325˚F. Using a mixer with a paddle attachment, beat the softened cream cheese and packed light brown sugar on medium speed for about 5 minutes until the mixture is light, fluffy, and smooth, scrapping the sides once to avoid lumps. In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, all-purpose flour, pumpkin pie spice, salt, and vanilla extract until fully combined. Add this pumpkin mixture to the cream cheese mixture and blend on low speed just until incorporated, scrapping down the bowl as needed.
  3. Bake the Cheesecake: Pour the filling into the pre-baked and cooled crust, then gently tap the pan on the counter 15 times to release any air bubbles. Set a loaf pan half-filled with hot water on the oven’s center rack to create steam and place your cheesecake on the rack above or beside it. Bake at 325˚F for 50-60 minutes, or until the edges are set and the center has a slight wobble about 3 inches across when the pan is gently jostled. After baking, turn off the oven and prop the door open with a wooden spoon to cool slowly for 30 minutes (keep the door closed if using a gas oven).
  4. Cool and Chill: Run a knife around the edges of the pan to release the cheesecake tension, then cool on a wire rack until it reaches room temperature, about 2 hours. Wrap the cheesecake tightly in plastic wrap and refrigerate for at least 4 hours, ideally overnight, to firm up and develop flavors.
  5. Serve: Remove the chilled cheesecake carefully from the springform pan. Slice into 12 servings and add desired toppings such as butterscotch sauce or whipped cream. Dust lightly with extra pumpkin pie spice if desired. Enjoy your creamy, spiced pumpkin cheesecake!

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Creating a water bath during baking helps prevent cracks by adding moisture and regulating temperature.
  • Allow the cheesecake to cool gradually to avoid cracking; do not open the oven too soon.
  • If using homemade pumpkin puree, make sure it is well drained to avoid excess moisture in the filling.
  • Letting the cheesecake chill overnight improves texture and flavor.
  • To avoid overbaking, check for a slight wobble in the center before removing from the oven.

Find it online: https://cookedbygrace.com/pumpkin-cheesecake-with-butterscotch-sauce-recipe/