Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: For the crust:; 1 ½ cups graham cracker crumbs; 2 tbsp granulated sugar; 6 tbsp melted butter; Optional: ½ tsp ground cinnamon; For the filling:; 3 (8 oz) packages cream cheese, softened; 1 (15 oz) can pumpkin purée; ¾ cup brown sugar; 3 large eggs; ½ cup sour cream or heavy cream; 1 tsp vanilla extract; 1 ½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves or allspice; ¼ tsp salt

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Pumpkin Cheesecake is my go-to dessert when I want something rich, creamy, and full of cozy fall flavor. It’s the perfect blend of classic cheesecake and spiced pumpkin pie—smooth, tangy, and warmly spiced, all on top of a buttery graham cracker crust. Whether I’m serving it for a holiday dinner or making it ahead for a special weekend treat, it never lasts long.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy about fall desserts—pumpkin, cinnamon, nutmeg, and creamy texture—in one perfect slice. The cheesecake bakes up dense and luscious without being too heavy, and the pumpkin adds just the right touch of sweetness and spice. Plus, it looks beautiful with very little effort, especially topped with whipped cream or a drizzle of caramel. Pumpkin Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter
Optional: a pinch of cinnamon for added flavor

For the filling:

Cream cheese, softened
Canned pumpkin purée
Brown sugar
Eggs
Sour cream or heavy cream
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves or allspice
Salt

Directions

I preheat the oven to 325°F and grease a 9-inch springform pan.
I mix the graham cracker crumbs, sugar, melted butter, and cinnamon, then press the mixture firmly into the bottom of the pan to form the crust.
I bake the crust for about 10 minutes, then let it cool while I prepare the filling.
In a large bowl, I beat the cream cheese until smooth, then add brown sugar and mix until creamy.
I blend in the pumpkin, eggs, sour cream, vanilla, and spices, mixing until everything is smooth and well combined.
I pour the filling over the cooled crust and smooth the top.
I bake for 60–70 minutes, until the edges are set and the center is slightly jiggly.
I turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Once cooled, I refrigerate it for at least 4 hours (or overnight) before slicing and serving.

Servings and timing

This recipe serves 10–12 and takes about 6 hours total, including baking and chilling—about 30 minutes of prep, 1 hour of baking, and at least 4 hours to chill.

Variations

Sometimes I swirl caramel or maple syrup into the filling before baking for an extra touch of sweetness. I’ve also made it with a gingersnap crust instead of graham crackers, which gives it a spicy kick. For a lighter texture, I’ve folded in whipped cream before baking. If I want to go full holiday mode, I top it with candied pecans or whipped cream just before serving.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. I serve it chilled or let it sit at room temperature for 15–20 minutes before slicing. It also freezes well—sliced or whole. I wrap it tightly and freeze for up to 2 months, then thaw in the fridge overnight. Pumpkin Cheesecake

FAQs

Can I use homemade pumpkin purée?

Yes. I’ve used homemade purée, but I make sure it’s thick and not watery. I strain it if needed so the filling stays creamy and firm.

Do I need a water bath?

I’ve baked it both ways. A water bath helps prevent cracks, but if I let it cool slowly in the oven and don’t overmix the batter, it bakes beautifully without one.

What if my cheesecake cracks?

No worries—I top it with whipped cream or caramel and no one notices. Cracks don’t affect the flavor at all.

Can I make this ahead?

Absolutely. I usually make it a day in advance so it chills and sets perfectly. The texture improves overnight.

Can I use a different crust?

Yes. Gingersnap, shortbread, or even chocolate cookie crusts all work. I just adjust the sugar depending on how sweet the cookies are.

Conclusion

Pumpkin Cheesecake is everything I want in a fall dessert—creamy, spiced, and a little indulgent. I love how easy it is to prep ahead, how impressive it looks on the table, and how the flavor only gets better with time. Whether I’m hosting a big holiday dinner or just treating myself, this dessert always earns a spot on my table.