Pumpkin Cheesecake

There’s something undeniably cozy about fall baking, and this pumpkin cheesecake is the epitome of autumn in dessert form. I still remember the first time I made a pumpkin cheesecake—it was a chilly October evening, and my kids, Emma and Lucas, were eagerly waiting to lick the spatula. The creamy texture and warm spices made it an instant hit at our family gatherings. After 12 years as a professional baker and countless recipe tests in my Portland kitchen, I’ve fine-tuned this recipe to make it approachable yet impressive. Whether you’re hosting a fall dinner party or just craving a seasonal treat, this pumpkin cheesecake will steal the show.

Table of Contents

Why Pumpkin Cheesecake is Special

Pumpkin cheesecake is the perfect marriage of creamy indulgence and fall’s best flavors. The pumpkin puree brings a velvety texture and earthy sweetness, while warm spices like cinnamon, nutmeg, and ginger evoke cozy sweater weather. It’s a crowd-pleaser because it’s versatile—fancy enough for Thanksgiving but simple enough for a weekend baking project. Plus, it’s forgiving. I’ve had my share of cheesecake mishaps (like the time I forgot to wrap my springform pan and ended up with a soggy crust—lesson learned!), and this recipe is designed to help you avoid those pitfalls. The graham cracker crust adds a buttery crunch, and the spiced pumpkin filling feels like a warm hug.

Curious about other fall-inspired treats? Try our Bite-Sized Pumpkin Spice Cupcakes with Cream Cheese Frosting for another seasonal favorite.

Recipe Information

| Prep Time | 20 minutes |
| Cook/Bake Time | 60-70 minutes |
| Total Time | 5 hours (including chilling) |
| Recipe Type | Dessert/Cheesecake |
| Difficulty Level | Intermediate |
| Servings | 12 servings |
| Calories per Serving | Approximately 430 calories |

Essential Ingredients for Perfect Pumpkin Cheesecake

Let’s talk ingredients—because quality makes all the difference. After years of testing, I’ve learned that a great pumpkin cheesecake relies on fresh, thoughtful components. Here’s what you’ll need and why each matters:

• Graham Crackers (1 ½ cups crumbs, about 12 full sheets): The crust’s foundation. I prefer classic honey graham crackers for their subtle sweetness, but cinnamon ones add a nice twist if you’re feeling adventurous. Pulse them in a food processor for even crumbs, or crush them in a zip-top bag with a rolling pin—my kids love helping with this step!
• Unsalted Butter (5 tbsp, melted): Binds the crust and adds richness. I stick with unsalted to control the flavor, especially since cheesecake can be sensitive to salt levels.
• Cream Cheese (24 oz, three 8-oz packages): The heart of any cheesecake. Use full-fat, room-temperature cream cheese for that silky texture. I’ve tried low-fat versions, and they just don’t deliver the same creamy decadence.
• Pumpkin Puree (1 cup, canned or homemade): Make sure it’s pure pumpkin, not pie filling with added sugar and spices. I’ve used homemade puree, but Libby’s canned is my go-to for consistency. Too much liquid in the homemade puree can make the cheesecake soggy, so strain it if needed.
• Granulated Sugar (1 cup): Sweetens without overwhelming. Brown sugar can work for a deeper molasses flavor, but I prefer granulated sugar for a clean taste.
• Eggs (3 large): These give structure and richness. Room temperature is key to avoiding lumps—trust me, I’ve learned this the hard way after a lumpy batter disaster!
• Heavy Cream (½ cup): Adds creaminess and smooths out the batter. Sour cream works as a tangy substitute, but I prefer heavy cream for a richer mouthfeel.
• Spices (1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice): These bring that classic pumpkin pie flavor.
• Vanilla Extract (2 tsp): Rounds out the flavors and adds a warm depth. Use pure vanilla, not imitation, for the best results.

Pro tip: Set out your cream cheese and eggs about 30 minutes before starting to ensure they blend smoothly.

Want another pumpkin dessert with a twist? Check out our Pumpkin Chocolate Chip Oatmeal Bars for a quick and cozy treat.

Step-by-Step Pumpkin Cheesecake Recipe

Now, let’s get to the fun part—making this pumpkin cheesecake! I’ve broken it down into clear steps, and I’ll share a few tips from my years of baking to guide you. Don’t worry if it feels like a lot at first; I’ve messed up plenty of cheesecakes, and this method is designed to be foolproof.

For the Crust

1. Preheat your oven to 325°F (165°C). This lower temperature helps prevent cracks in the cheesecake. I learned this after my Great Soufflé Disaster of 2019 taught me the importance of gentle heat!
2. Prepare the springform pan. Grease an 8-inch or 9-inch springform pan lightly with butter or non-stick spray. Wrap the outside tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
3. Make the graham cracker crumbs. Pulse the graham crackers in a food processor until fine, or crush them in a zip-top bag. You’re looking for 1 ½ cups of crumbs. Mix the crumbs with 5 tbsp melted butter and 2 tbsp sugar in a medium bowl until they resemble wet sand.
4. Press the crust. Pour the crumb mixture into the prepared pan and press it firmly into an even layer using the bottom of a measuring cup. I like to create a slight lip up the sides for a polished look. Bake for 8-10 minutes until golden, then set aside to cool.

For the Filling

5. Beat the cream cheese. In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides often—I can’t tell you how many times I’ve found sneaky cream cheese lumps!
6. Add the pumpkin and spices. Mix in the pumpkin puree, cinnamon, nutmeg, ginger, allspice, and vanilla extract until fully combined. The batter should look smooth and slightly orange. Here’s where most people go wrong: don’t rush this step, or you’ll end up with a grainy texture.
7. Incorporate the eggs. Add the eggs one at a time, mixing on low speed until just combined. Overmixing here can add too much air, leading to cracks later. Add the heavy cream, mixing until everything is silky smooth.
8. Pour and smooth. Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Baking and Cooling

9. Set up a water bath. Place the foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This gentle steam helps the cheesecake bake evenly and prevents cracks.
10. Bake. Bake at 325°F for 60-70 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. If it looks too wobbly, give it another 5 minutes, but don’t overbake—mine usually takes about 65 minutes.
11. Cool gradually. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This slow cooling is key to avoiding cracks. Then, remove it from the water bath, unwrap the foil, and let it cool completely on a wire rack (about 2 hours).
12. Chill. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. I know it’s hard to wait, but this step sets the texture perfectly.

Serving

13. Release and slice. Run a knife around the edge of the pan before removing the springform ring. Slice with a sharp knife, wiping it clean between cuts for neat pieces. Serve with whipped cream or a drizzle of caramel for extra decadence.

Love creamy desserts like this? Try our No-Bake Oreo Tiramisu for another indulgent treat.

Pro Tips for Pumpkin Cheesecake Success

• Room temperature ingredients are non-negotiable. Cold cream cheese or eggs can lead to a lumpy batter, and no one wants that. I learned this after a particularly stubborn batch refused to smooth out.
• Don’t skip the water bath. It might seem fussy, but it’s the secret to that creamy, crack-free texture. Just make sure your foil is wrapped tightly—I’ve had a few soggy crusts in my early days!
• Adjust spices to taste. If you love a bolder flavor, add an extra pinch of ginger or allspice. My daughter Emma loves it when I go heavy on the cinnamon!
• Test for doneness with the jiggle test. The center should wobble like Jell-O, not like liquid. If you’re unsure, give it a few extra minutes but err on the side of underbaking.
• Let it chill fully. Cutting into a warm cheesecake is a recipe for a mess. Trust me, I’ve tried to rush it and ended up with a gooey disaster!

Want more fall baking tips? Check out our Mini Pear & Cranberry Galettes for rustic pastry perfection.

Variations and Customizations for Pumpkin Cheesecake

This pumpkin cheesecake is a canvas for creativity! Here are some variations I’ve tried over the years:

• Gingersnap Crust: Swap graham crackers for gingersnap cookies for a spicier kick. I love this for holiday gatherings—it adds such a cozy vibe.
• Maple Twist: Replace ¼ cup of sugar with maple syrup for a cozy, autumnal flavor. My daughter Emma loves this version drizzled with extra maple syrup.
• Chocolate Swirl: Melt 4 oz of dark chocolate and swirl it into the batter before baking for a decadent twist. This is similar to the technique we use in our Triple Chocolate Cheesecake.
• Nutty Topping: Sprinkle chopped pecans or walnuts over the top before chilling for added crunch. Toast them first for extra flavor.
• Extra Spice: Add a pinch of cardamom or cloves for a bolder spice profile. I like to tell my customers this version feels like a pumpkin pie and chai latte in one!

Feel free to experiment—baking is about making memories, not just following rules.

Looking for more cheesecake inspiration? Try our Strawberry Crunch Cheesecake for a fruity twist.

Storing and Serving Your Pumpkin Cheesecake

This cheesecake stores beautifully, making it perfect for make-ahead entertaining. Wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 5 days. I’ve found it actually tastes better on day two as the flavors meld together.

To freeze, wrap individual slices in plastic wrap and then foil, or freeze the whole cheesecake (without toppings) for up to 2 months. Thaw in the fridge overnight before serving. I often freeze half to save for a cozy night in—David and I love pairing it with his freshly roasted coffee.

Serve chilled or let it sit at room temperature for 15-20 minutes for a softer texture. A dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce makes it extra special. The smell alone will have your neighbors knocking!

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Conclusion

This pumpkin cheesecake is more than just a dessert—it’s a celebration of fall’s warmth and comfort. From the buttery graham cracker crust to the creamy, spiced filling, every bite feels like a hug from Nonna Rosa’s kitchen. I’ve poured years of trial and error into this recipe to make it foolproof for you, so don’t be afraid to dive in, even if it’s your first cheesecake. Baking is about creating memories, and I hope this recipe becomes a part of your fall traditions. Let me know how it turns out—I’d love to hear your stories! For more cozy fall desserts, explore our 7 Best High-Protein Energy Bar Ideas for quick, seasonal treats.