Pumpkin Cheesecake

This Pumpkin Cheesecake is the ultimate fall dessert—creamy, spiced, and luxuriously smooth, all nestled in a crisp graham cracker crust. It's a beautiful blend of traditional cheesecake richness and warm autumn flavors like cinnamon, nutmeg, and pumpkin purée. One bite and you’ll understand why this dessert is a holiday table favorite year after year.

Whether you’re making it for Thanksgiving, a fall gathering, or simply to treat yourself to something special, this pumpkin cheesecake never fails to impress. With its velvety texture, deep flavor, and elegant presentation, it’s a dessert that delivers both comfort and wow-factor in every slice.

Ingredients (Serves 10–12)

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 10–12 crackers)

  • 2 tbsp granulated sugar

  • ½ tsp cinnamon

  • 6 tbsp unsalted butter, melted

For the Filling:

  • 3 (8 oz) blocks cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup canned pumpkin purée (not pumpkin pie filling)

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ¼ tsp ground ginger

  • 2 tbsp all-purpose flour

  • ½ cup sour cream (adds a perfect tangy finish)

Optional Toppings:

  • Whipped cream

  • Caramel sauce

  • Crushed pecans or walnuts

  • Dash of cinnamon or nutmeg for garnish

Directions

1. Prepare the Crust

  • Preheat oven to 325°F (163°C).

  • In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.

  • Press the mixture firmly into the bottom of a 9-inch springform pan.

  • Bake for 8–10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

  • In a large bowl, beat softened cream cheese until smooth and fluffy (about 2–3 minutes).

  • Add sugar and beat again until combined.

  • Mix in pumpkin purée, vanilla, and spices.

  • Add eggs, one at a time, beating on low after each just until combined (don’t overmix).

  • Add flour and sour cream, mixing gently until fully incorporated and smooth.

3. Assemble and Bake

  • Pour the filling over the cooled crust and smooth the top.

  • Tap the pan gently on the counter to release any air bubbles.

  • Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the center is set but slightly jiggly.

4. Cool and Chill

  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

  • Remove and cool completely at room temperature, then refrigerate for at least 6 hours or overnight for best texture.

5. Serve

  • Run a knife around the edges before removing the springform ring.

  • Slice and serve chilled with your favorite toppings.

Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling Time: 6+ hours (includes chilling)
Total Time: 7–8 hours (mostly hands-off)
Calories: ~430 kcal per slice
Servings: 10–12

The Origin of Pumpkin Cheesecake
Pumpkin pie is a quintessential American dessert with roots in early colonial cooking. Cheesecake, on the other hand, dates back to ancient Greece but became a New York favorite in the early 1900s. This pumpkin cheesecake is a modern fusion of the two—a rich, creamy twist on pumpkin pie that combines the best of both traditions. It’s become especially popular during the fall and holiday seasons for its flavor, elegance, and crowd-pleasing appeal.

Why This Recipe Works

  • Perfect Texture: Soft and creamy, not overly dense.

  • Bold Autumn Flavor: Pumpkin, cinnamon, nutmeg, and cloves in every bite.

  • Balanced Sweetness: Just enough sugar to complement the natural richness.

  • Reliable Bake: No water bath required, yet still smooth and crack-free if cooled properly.

  • Make-Ahead Friendly: Best made the night before for easy entertaining.

Pro Tips for Success

  • Use room-temperature ingredients for a silky batter.

  • Don’t overmix once eggs are added—too much air causes cracks.

  • Cool gradually to prevent sudden temperature change.

  • Chill overnight for the firmest, creamiest texture.

  • Slice with a warm knife for clean cuts.

Variations

  • Mini Cheesecakes: Bake in a muffin tin for individual portions.

  • Crust Swap: Use gingersnap or vanilla wafer crumbs instead of graham crackers.

  • Maple Twist: Add 2 tbsp maple syrup for extra fall flavor.

  • Gluten-Free: Use gluten-free graham crackers and certified GF flour.

Make Ahead & Storage

  • Make Ahead: Best made 1 day before serving.

  • Fridge: Store tightly covered for up to 5 days.

  • Freezer: Freeze slices or the whole cheesecake (without toppings) for up to 1 month. Thaw overnight in fridge.

Serving Ideas
Serve with:

  • Whipped cream or maple whipped topping

  • A drizzle of salted caramel or chocolate sauce

  • Candied pecans or toasted nuts

  • Hot coffee, chai, or a cinnamon-spiced latte

Final Thoughts
This Pumpkin Cheesecake is what autumn dreams are made of. Rich, spiced, and irresistibly smooth, it brings festive flavor and indulgent texture together in perfect harmony. Whether it’s the grand finale to your Thanksgiving feast or a simple weekend treat, it’s a dessert you’ll be proud to serve—and one your guests will never forget.

A single slice says it all: cozy, creamy, and made with love.