Pumpkin Cheesecake: A Fall Dessert Classic Everyone Will Love

When autumn rolls in and the air gets crisp, there’s one dessert that feels like the ultimate comfort food: Pumpkin Cheesecake. It’s the perfect marriage of two beloved classics—creamy New York–style cheesecake and warmly spiced pumpkin pie. With its velvety texture, rich pumpkin flavor, and buttery graham cracker crust, this dessert is guaranteed to steal the show at your Thanksgiving table or any cozy gathering.

What Is Pumpkin Cheesecake

Pumpkin Cheesecake is a baked cheesecake infused with pure pumpkin purée and warm fall spices like cinnamon, nutmeg, and cloves. The cheesecake batter sits on a spiced graham cracker crust, and after baking, it’s chilled until set. Often, it’s topped with whipped cream and crumbled cookies for extra indulgence.

this Recipe

Why You’ll Fall in Love with This Recipe

• Perfect Balance: Creamy, tangy cheesecake meets sweet, spiced pumpkin pie.
• Holiday Favorite: A show-stopping dessert for Thanksgiving and beyond.
• Make-Ahead Friendly: Can be made 1–2 days in advance, saving you holiday stress.
• Texture Goals: Silky smooth with just the right amount of pumpkin flavor.
• Customizable: Dress it up with caramel drizzle, whipped cream, or spiced cookies.

How Does It Taste?

The first bite is creamy and luscious, with the tang of cream cheese melting into the earthiness of pumpkin. Each forkful delivers the warmth of cinnamon and nutmeg, the richness of the cheesecake base, and the slight crunch from the spiced graham cracker crust. It’s sweet but not cloying, making it dangerously easy to go back for seconds.

Health & Ingredient Benefits

• Pumpkin: High in fiber, vitamin A, and antioxidants.
• Spices (cinnamon, nutmeg, cloves): Known for their anti-inflammatory properties.
• Cream Cheese: Provides calcium and protein (and indulgent creaminess).
• Eggs: Add protein and structure.

Ingredients You’ll Need

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tsp cinnamon

For the Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin purée
• 3 large eggs
• ¼ cup sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 tbsp all-purpose flour

For the Topping:

• Whipped cream
• Crushed gingersnap cookies or graham crackers

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheet (for water bath)

Optional Substitutions & Additions

• Crust: Use crushed gingersnaps or digestive biscuits instead of graham crackers.
• Dairy-Free: Substitute dairy-free cream cheese and sour cream.
• Sweetener: Swap sugar with coconut sugar or a sugar substitute.
• Extra Flavor: Add a splash of maple syrup or bourbon to the batter.

How to Make

1. Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
2. Make the crust: Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and spices. Mix until combined. Stir in flour.
4. Pour filling over cooled crust and smooth the top.
5. Place springform pan in a larger baking dish. Pour hot water into the dish until it comes halfway up the pan (water bath method).
6. Bake for 60–70 minutes, until edges are set but center still jiggles slightly.
7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
8. Remove, cool completely, then chill in the fridge for at least 4 hours (overnight is best).
9. Garnish with whipped cream and crushed cookies before serving.

What to Serve With

• A drizzle of salted caramel or chocolate sauce
• A hot cup of coffee, chai latte, or spiced cider
• A scoop of vanilla ice cream for extra indulgence

Tips for Success

• Use room-temperature cream cheese to avoid lumps.
• Don’t overmix the batter—this prevents cracks.
• Always use a water bath for even baking and creamy texture.
• Chill overnight for best results.

Common Mistakes to Avoid

• Skipping the water bath: Leads to cracks and uneven baking.
• Opening the oven door too soon: Causes sudden temperature drops and cracking.
• Not chilling long enough: Cheesecake needs time to set fully.

How to Store & Reheat

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw in fridge before serving.
• Reheat: Cheesecake is best served chilled, but can be left at room temperature for 20 minutes before serving.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Cheesecake is actually better made the day before.

Can I use canned pumpkin pie filling instead of pumpkin purée?
No, pie filling has added sugar and spices. Use pure pumpkin purée for best results.

Do I have to use a water bath?
It’s highly recommended—it keeps the cheesecake moist and crack-free.

Can I add a caramel topping?
Yes! Caramel, chocolate ganache, or whipped cream all pair beautifully.

Nutritional Info (approximate per slice, 1 of 12)

Calories: 420
Protein: 7g
Carbohydrates: 35g
Fat: 28g
Sugar: 25g
Fiber: 2g

Conclusion

Pumpkin Cheesecake is the ultimate fall dessert—creamy, decadent, and infused with cozy seasonal spices. Whether you’re baking it for Thanksgiving dinner, a holiday potluck, or just a cozy weekend treat, this cheesecake is guaranteed to wow your guests. Make it ahead, dress it up with whipped cream, and enjoy a slice of autumn in every bite.

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September 29, 2025 by Melissa