If there’s one dessert that defines fall indulgence, it’s Pumpkin Cheesecake — a creamy, rich fusion of classic New York–style cheesecake and cozy pumpkin pie. With its velvety texture, buttery graham cracker crust, and warm autumn spices, this cheesecake delivers everything you love about pumpkin desserts in one elegant, irresistible slice.
Perfect for Thanksgiving, festive gatherings, or anytime you crave something decadent, this cheesecake is the kind of dessert that impresses effortlessly — smooth, flavorful, and full of that unmistakable pumpkin spice charm.
Why You’ll Love This Pumpkin Cheesecake
- Creamy and Luxurious: Silky texture with a melt-in-your-mouth finish.
- Perfectly Spiced: Balanced notes of cinnamon, nutmeg, and cloves.
- Stable and Easy to Slice: Holds shape beautifully while staying moist.
- Make-Ahead Dessert: Even better after chilling overnight.
- Show-Stopping Presentation: The perfect centerpiece for any fall table.
Ingredients You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs (or gluten-free alternative)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup light brown sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour (optional, for stability)
For the Topping (Optional but Recommended)
- 1 cup sour cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to compact it. Bake for 8–10 minutes, then set aside to cool while you make the filling.
Step 2: Make the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy — about 2 minutes. Add the brown sugar and beat again until fully combined and fluffy.
Add the pumpkin purée, eggs, vanilla, and spices, mixing just until blended. If using, mix in the flour for a slightly firmer texture. Avoid overmixing to prevent cracks.
Step 3: Pour and Bake
Pour the filling over the crust, smoothing the top with a spatula. Place the springform pan inside a large roasting pan and pour hot water into the outer pan until it reaches halfway up the sides — this water bath helps prevent cracking and keeps the cheesecake moist.
Bake for 55–65 minutes, or until the center is mostly set but still slightly wobbly when shaken. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually.
Step 4: Add the Sour Cream Topping (Optional)
Whisk together the sour cream, sugar, and vanilla. Spread gently over the warm cheesecake. Return to the oven (turned off) for 10 minutes to set the topping.
Step 5: Chill and Set
Let the cheesecake cool completely at room temperature. Then cover and refrigerate for at least 6 hours — ideally overnight — before slicing. This chilling time allows the flavors to develop and the texture to firm up.
Step 6: Serve and Enjoy
Run a knife around the edges of the pan before releasing the springform. Slice with a clean, sharp knife, wiping between cuts for perfect slices. Serve chilled with whipped cream, caramel drizzle, or toasted pecans.
Flavor and Texture Profile
This Pumpkin Cheesecake has everything you could want in a dessert:
- The crust is buttery, slightly crunchy, and warmly spiced.
- The filling is smooth and creamy with subtle pumpkin sweetness.
- The spices create a comforting, aromatic warmth that feels like fall in every bite.
- The topping adds a light tang that balances the richness.
The result is a dessert that’s sweet, spiced, and silky — a perfect harmony of flavor and texture.
Tips for a Perfect Cheesecake
- Use room temperature ingredients: This ensures smooth blending and prevents lumps.
- Don’t overmix: Overbeating adds air, which can cause cracks.
- Use a water bath: Keeps the cheesecake moist and prevents the top from splitting.
- Cool gradually: Sudden temperature changes lead to cracks.
- Slice cleanly: Dip your knife in hot water before each cut for neat, restaurant-style slices.
Variations and Add-Ons
- Maple Pumpkin Cheesecake: Add 2 tablespoons of pure maple syrup to the batter for a deeper sweetness.
- Pecan Praline Topping: Top with caramelized pecans or praline sauce for crunch and richness.
- Gingersnap Crust: Replace graham crackers with crushed gingersnap cookies for extra spice.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
- No-Bake Version: Combine the same ingredients with whipped cream and gelatin for an easy no-bake option.
Serving Suggestions
Pumpkin Cheesecake is a showstopper on its own but pairs beautifully with:
- Whipped cream dusted with cinnamon.
- Salted caramel drizzle or maple glaze.
- Candied pecans or chopped walnuts.
- Espresso or hot cider to complement its spiced sweetness.
It’s the perfect dessert for Thanksgiving, Friendsgiving, or any cozy fall celebration.
Make-Ahead and Storage Tips
- Make Ahead: Cheesecake tastes even better after resting overnight, making it ideal for prep-ahead desserts.
- Refrigerate: Store covered for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and foil. Freeze whole or in slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutritional Snapshot
Each slice (based on 12 servings) contains approximately:
- Calories: 420
- Protein: 7g
- Fat: 30g
- Carbohydrates: 32g
- Sugar: 25g
Rich, satisfying, and made with real pumpkin, this cheesecake offers comfort and decadence in every bite.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling already contains sugar and spices, which will throw off the balance of this recipe. Use pure pumpkin purée.
What if I don’t have a springform pan?
You can use a deep 9-inch pie dish, but the presentation won’t be as tall. Line with parchment for easy removal.
Can I skip the water bath?
Yes, but your cheesecake might develop cracks. To minimize them, place a pan of hot water on the oven’s lower rack for gentle moisture.
Can I make it crustless?
Absolutely. Grease the pan well and pour the filling directly in. The result will be a creamy, pudding-like baked custard.
Why is my cheesecake grainy?
It was likely overbaked or mixed too long. Bake until just set, and always start with room temperature ingredients.
Pumpkin Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- roasting pan (for water bath)
- Whisk
- Knife
Ingredients
- 1 ½ cups graham cracker crumbs (or gluten-free alternative)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup light brown sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour (optional)
- 1 cup sour cream (optional topping)
- 2 tablespoons sugar (for topping)
- ½ teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.Press into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Add brown sugar and beat until fluffy.Mix in pumpkin purée, eggs, vanilla, cinnamon, nutmeg, cloves, salt, and flour (if using). Avoid overmixing.
- Pour filling into crust. Place springform pan in a large roasting pan and add hot water halfway up sides for a water bath.Bake 55–65 minutes until center is mostly set. Turn off oven, crack the door, and let rest inside 1 hour.
- Whisk sour cream, sugar, and vanilla. Gently spread over warm cheesecake. Return to oven (off) for 10 minutes to set topping.
- Cool cheesecake completely at room temp. Then cover and refrigerate at least 6 hours or overnight.
- Run knife around pan edge and release springform. Slice with a sharp knife, cleaning between cuts. Serve chilled with whipped cream or caramel.
Notes
Nutrition
Final Thoughts
The Pumpkin Cheesecake is the epitome of fall dessert perfection — smooth, spiced, and utterly decadent. It combines the creamy indulgence of cheesecake with the warm, nostalgic flavors of pumpkin pie, resulting in a dessert that’s comforting yet elegant.
Whether you serve it plain or dressed up with caramel and whipped cream, this cheesecake will impress every guest and quickly become a seasonal favorite. It’s the kind of dessert that reminds you why fall baking is so special — a single slice is all you need to fall in love.
