Creamy Pumpkin Cheesecake Recipe for the Ultimate Fall Dessert

Pumpkin pie may be the queen of Thanksgiving, but pumpkin cheesecake? That’s the empress who rolls in, takes a bite of tradition, and makes it ten times better. Creamy, rich, and loaded with warm spices, this dessert is what happens when classic cheesecake and fall flavors hook up and make something glorious.

This pumpkin cheesecake is all about that lush, velvety texture. We’re talking silky-smooth filling sitting on top of a buttery graham cracker crust with just the right amount of crunch. The pumpkin blends seamlessly with cream cheese, while cinnamon, nutmeg, and clove bring the cozy punch of autumn. It’s indulgent, yes. But it’s also balanced and not overly sweet, which means you can actually go back for seconds (and you will).

You don’t need a water bath or any pastry-school tricks here. Just a little patience, a good whisk, and the discipline to chill it overnight (the hardest part). Whether you’re feeding a crowd or hoarding it for yourself, this pumpkin cheesecake is pure gold.

So, preheat your oven, clear some fridge space, and prepare for the best damn fall dessert you’ve ever made.

Why You’ll Love This Recipe

• Rich and creamy: Perfect cheesecake texture.
• Warm fall spices: Feels like a hug from autumn.
• Impressive but easy: No water bath needed.
• Make-ahead friendly: Best after chilling overnight.
• Balanced sweetness: Not too sugary.
• Crowd-pleaser: Always a holiday hit.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon (optional)

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream (for extra creaminess)

Instructions/Method

1. Prep oven and pan: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Make crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
3. Make filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat again. Mix in pumpkin, eggs (one at a time), vanilla, spices, salt, and flour. Stir in sour cream last.
4. Assemble: Pour filling over the cooled crust and smooth the top.
5. Bake: Bake for 55–65 minutes until center is set but slightly jiggly. Turn off oven, crack door, and let sit for 1 hour.
6. Cool and chill: Cool to room temp, then refrigerate at least 6 hours or overnight.

Tips & Variations

• No cracks: Let it cool slowly in the oven to prevent cracking.
• Use a water bath (optional): Wrap the pan in foil and set in a larger pan with hot water.
• Add a topping: Whipped cream, caramel sauce, or candied pecans.
• Crust switch-up: Use gingersnaps or crushed Biscoff cookies for extra spice.
• Make mini cheesecakes: Use a muffin tin with liners and reduce bake time.

Note

Don’t skip the chill time. Cheesecake needs to fully set and develop flavor overnight.

Serving Suggestions

• Top with whipped cream and a sprinkle of cinnamon.
• Serve with warm apple cider or coffee.
• Add a drizzle of maple syrup or salted caramel.
• Plate with a dollop of cranberry sauce for a tart contrast.

Nutrition Information

Per slice (based on 12 slices):

• Calories: ~380
• Carbohydrates: 30g
• Protein: 6g
• Fat: 26g
• Sugar: 22g
• Fiber: 1g
• Sodium: 240mg

User Reviews/Comments

Lana P.: “So creamy and flavorful. Skipped the water bath and still came out perfect.”

Devon R.: “Made it for Thanksgiving. No leftovers. That says it all.”

Ella B.: “Used gingersnap crust and it added amazing flavor.”

Mitch S.: “Chilling overnight makes a huge difference. Best cheesecake I’ve had.”

FAQs

Can I make this ahead of time?
Yes! It’s actually best made a day in advance so it can chill and set properly.

Do I need a springform pan?
It helps, but you can use a deep 9-inch pie dish. Line with parchment for easier removal.

What if my cheesecake cracks?
No big deal. Cover it with whipped cream or a topping. Still tastes amazing.

Can I freeze pumpkin cheesecake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Can I use fresh pumpkin?
Sure, just puree and strain to remove excess moisture.

How do I know when it’s done?
The edges will be set and the center should jiggle slightly. Don’t overbake.

Can I use low-fat cream cheese?
You can, but the texture won’t be as rich. Full-fat is best for a classic cheesecake feel.

How long will leftovers last?
Up to 5 days in the fridge, covered tightly.

Conclusion

Pumpkin cheesecake is what happens when tradition gets an upgrade. It’s everything you love about fall desserts—spiced, rich, satisfying—but with a creamy, luxurious twist. And unlike some finicky cheesecakes, this one’s foolproof. No water bath required, no cracking nightmares—just a silky center and a perfect crust every time.

Whether it’s for a holiday spread or a random Tuesday indulgence, this pumpkin cheesecake doesn’t just deliver—it dominates. And when you bring it to the table, don’t be surprised if your guests stop mid-bite just to say, “Damn.”

If you’re curious about the pumpkin that makes this magic happen, check out its full culinary history on Wikipedia. It’s a humble ingredient with a rich story—and a perfect fit for your next great bake.

Slice it up, serve it cold, and taste why pumpkin cheesecake deserves a spot on your fall dessert list.

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