Pumpkin cheesecake is the ultimate dessert for autumn—a rich, velvety treat that combines the cozy warmth of pumpkin spice with the creamy decadence of classic cheesecake. Every bite delivers a smooth texture, a hint of cinnamon and nutmeg, and that signature tang from cream cheese. I remember making this for Thanksgiving one year, and it became an instant family favorite. What I love most is how easy it is to prepare: the buttery graham cracker crust, the luscious pumpkin filling, and a gentle bake that yields a silky finish every time. I’ve even tried making it with oat milk instead of cream, and it turned out wonderfully light. Whether you’re hosting a festive dinner or simply craving a slice of fall comfort, this pumpkin cheesecake is a dessert that captures the season beautifully.
Why You’ll Love This Recipe
This pumpkin cheesecake delivers all the comforting flavors of fall in a single slice. The smooth, creamy filling perfectly balances pumpkin and spice, while the buttery graham cracker crust adds just the right crunch. It’s elegant enough for holidays yet easy enough for a weekend treat. Plus, it can be made ahead, making it ideal for stress-free entertaining. Once chilled, each bite is pure, spiced perfection.
Pumpkin Cheesecake – Creamy, Spiced, and Perfect for Fall
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This creamy and spiced pumpkin cheesecake combines the best of pumpkin pie and classic cheesecake, baked on a buttery graham cracker crust for the perfect fall dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup sour cream
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, cinnamon, and melted butter. Mix until evenly moistened, then press firmly into the bottom of the pan.
- Bake the crust for 8–10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until creamy.
- Add eggs one at a time, beating just until incorporated after each addition.
- Mix in pumpkin puree, cinnamon, nutmeg, ginger, cloves, and sour cream until smooth and well combined.
- Pour the filling over the crust and smooth the top.
- Place the pan in a larger roasting pan and pour in hot water halfway up the sides to create a water bath.
- Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from oven and refrigerate for at least 4 hours or overnight.
- Top with whipped cream before serving, if desired.
Notes
- Use room temperature ingredients for a smooth batter with no lumps.
- A water bath helps prevent cracks and ensures even baking.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs – These create the base of the cheesecake. They’re slightly sweet, crumbly, and hold up beautifully under the creamy filling.
Butter – Melted butter binds the crust together and adds richness to every bite.
Cream cheese – The heart of any cheesecake. Use full-fat cream cheese for the smoothest texture and best flavor.
Pumpkin puree – Provides that signature flavor and color. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Granulated sugar – Sweetens the filling while balancing the tang of the cream cheese.
Brown sugar – Adds warmth and depth, enhancing the pumpkin flavor.
Eggs – Essential for structure and creaminess. They help the cheesecake set while keeping it silky.
Sour cream – Adds a subtle tang and makes the texture luxuriously soft.
Pumpkin pie spice – A perfect blend of cinnamon, nutmeg, and cloves that defines the flavor of this dessert.
Vanilla extract – Enhances the overall aroma and adds a smooth finish to the filling.
Directions
Preheat your oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 8–10 minutes, then let it cool while preparing the filling.
In a large bowl, beat the cream cheese until smooth. Add granulated sugar, brown sugar, and pumpkin puree, mixing until fully combined. Beat in the eggs one at a time, followed by sour cream, vanilla, and pumpkin pie spice. Make sure the mixture is smooth and free of lumps.
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for about 60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool slowly to prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight. Serve with whipped cream and a sprinkle of cinnamon for the perfect finish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 20 minutes
Baking time: 60 minutes
Cooling and chilling time: 5 hours
Total time: Approximately 6 hours
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months, wrapped tightly. Thaw in the refrigerator overnight before serving. Avoid reheating, as cheesecakes are best served chilled.
Variations and Customizations
Gingersnap Crust – Swap graham crackers for crushed gingersnaps for extra spice and crunch.
Chocolate Swirl – Add melted dark chocolate and swirl it into the batter before baking.
Mini Cheesecakes – Divide the mixture into muffin tins for perfectly portioned desserts.
Maple Touch – Replace part of the sugar with pure maple syrup for a deep, caramel-like sweetness.
Nutty Crust – Mix finely chopped pecans or walnuts into the crust for texture.
No-Bake Version – Use gelatin to set the filling instead of baking for a quicker option.
Caramel Drizzle – Top with salted caramel sauce for an indulgent finish.
FAQs
Can I make pumpkin cheesecake without a springform pan?
Yes, you can use a deep pie dish or square baking pan, though slicing may be less neat.
How do I prevent cracks on my cheesecake?
Let it cool gradually in the oven and avoid overbaking.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already has sugar and spices, which will alter the recipe.
How do I know when it’s done baking?
The center should still jiggle slightly when you move the pan—it will set as it cools.
Can I make it ahead of time?
Yes, it tastes even better the next day after chilling overnight.
What can I substitute for sour cream?
Greek yogurt works well for a slightly tangier flavor.
How can I make it gluten-free?
Use gluten-free graham crackers or almond flour for the crust.
Can I freeze the cheesecake?
Absolutely. Wrap tightly and freeze for up to 2 months.
Why did my cheesecake crack?
Rapid cooling or overbaking often causes cracks. Cool it slowly for best results.
What toppings go best with pumpkin cheesecake?
Whipped cream, caramel drizzle, or crushed pecans make excellent toppings.
Conclusion
Pumpkin cheesecake is a show-stopping dessert that brings the cozy essence of fall to your table. With its creamy texture, spiced flavor, and buttery crust, it’s the perfect balance of indulgence and comfort. Whether you’re baking it for Thanksgiving, a family dinner, or a weekend treat, this cheesecake will impress every guest. Simple to make yet elegant to serve, it’s the kind of dessert that makes any occasion feel special. Once you take that first bite, you’ll understand why pumpkin cheesecake is a true seasonal classic.