When fall arrives, there’s one dessert that always steals the show: Pumpkin Cheesecake. It’s rich, creamy, and perfectly spiced — the ideal balance of smooth cheesecake and cozy autumn flavors.
This recipe brings together two beloved classics: traditional New York-style cheesecake and seasonal pumpkin pie. The result is a dessert that’s both elegant and comforting, with a silky pumpkin-spice filling resting on a buttery graham cracker crust.
Whether you’re preparing for Thanksgiving, a dinner party, or simply craving something decadent on a chilly evening, this Pumpkin Cheesecake will become your go-to fall dessert.
The secret lies in balance — the creamy tang of cream cheese paired with the natural sweetness and spice of pumpkin. When blended properly, the pumpkin puree doesn’t overpower; instead, it enhances the cheesecake with warmth and depth.
Another key factor is baking technique. Using a water bath keeps the temperature gentle, preventing cracks while ensuring a smooth, custard-like texture. Cooling gradually allows the cheesecake to set evenly and maintain its luxurious consistency.
Finally, the crust. A buttery graham cracker base adds the perfect contrast to the creamy filling, giving each bite the ideal mix of crunch and melt-in-your-mouth richness.
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon cinnamon
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened to room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
3 large eggs, room temperature
½ cup sour cream
Whipped cream
Caramel sauce or cinnamon dust for garnish
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon.
Add melted butter and mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then remove and let cool while preparing the filling.
Pro Tip: Press the crust up slightly along the sides for a cleaner slice and better support.
In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy.
Add sugar and continue mixing until well incorporated.
Mix in pumpkin puree, vanilla, and spices until smooth.
Add eggs one at a time, mixing on low speed until just combined.
Finally, fold in sour cream gently to maintain airiness.
Avoid overmixing, as it can cause cracks during baking. The mixture should be creamy and free of lumps.
Pour the pumpkin filling over the cooled crust.
Tap the pan lightly on the counter to release air bubbles.
Wrap the bottom of the pan with foil to prevent leaks.
Place the cheesecake pan in a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60–70 minutes, or until the center is slightly jiggly but set.
Pro Tip: Do not overbake. The cheesecake will continue to firm up as it cools.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven and let cool to room temperature.
Refrigerate for at least 6 hours, preferably overnight, for the best flavor and texture.
Once fully chilled, remove from the springform pan. Slice with a warm knife for clean edges and top with whipped cream or caramel drizzle.
Each bite is smooth, creamy, and packed with warm fall spice — a perfect combination of comfort and indulgence.
Spiced Maple Pumpkin Cheesecake: Replace granulated sugar with maple syrup for a deeper flavor.
Chocolate Pumpkin Cheesecake: Add ½ cup melted dark chocolate to the filling.
Gingersnap Crust: Swap graham crackers for crushed gingersnaps for extra spice.
Pecan Crust: Use crushed pecans mixed with brown sugar instead of crackers.
Mini Pumpkin Cheesecakes: Make individual cheesecakes in muffin tins for party servings.
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Cheesecake is best served cold, but for a slightly softer texture, let it rest at room temperature for 15–20 minutes before serving.
| Mistake | Cause | Solution |
|---|---|---|
| Cracks on top | Sudden temperature change | Cool gradually in oven with door ajar |
| Dense texture | Overmixing batter | Mix on low speed until just combined |
| Soggy crust | Water bath leaked | Wrap pan tightly with foil |
| Dry edges | Overbaking | Remove when center still slightly jiggles |
Balanced blend of creaminess and spice for a rich, seasonal flavor.
Water bath ensures silky texture without cracks.
Buttery crust complements the smooth filling.
Easy-to-follow steps ideal for both beginners and experienced bakers.
Make-ahead friendly — flavor improves after chilling overnight.
⭐ Always use room temperature ingredients to prevent lumps.
⭐ Don’t skip the water bath; it creates gentle, even heat.
⭐ Cool the cheesecake slowly to prevent cracking.
⭐ For a bakery-style look, smooth the top with a spatula before baking.
⭐ Chill overnight for the best flavor and texture.
Top with whipped cream and a sprinkle of cinnamon.
Serve with caramel drizzle and crushed pecans.
Pair with spiced chai or hot coffee for a cozy fall dessert.
Add a dusting of powdered sugar for a festive finish.
Garnish with pumpkin seeds for a rustic touch.
Perfect blend of pumpkin spice and creamy cheesecake
Elegant enough for holidays, simple enough for weeknights
Holds beautifully for make-ahead gatherings
Flawless texture and warm, comforting flavor
Sure to impress guests every time
This Pumpkin Cheesecake captures everything we love about fall — warm spices, creamy texture, and a buttery graham crust that ties it all together. Each slice delivers the perfect balance of flavor and richness, making it an irresistible dessert for any autumn occasion.
It’s the kind of recipe that becomes tradition — the one everyone asks for again and again. So grab your mixer, light a cinnamon candle, and get ready to fill your kitchen with the scent of cozy, spiced perfection.
Once you make this Pumpkin Cheesecake, you’ll never look at pumpkin pie the same way again.