I’ve always loved the cozy, nostalgic flavors of fall, and nothing captures that feeling better than a silky, spiced Pumpkin Cheesecake. It’s that one dessert I turn to when I want something elegant enough for a holiday table, but comforting enough to enjoy with a cup of coffee on a chilly afternoon. The richness of cream cheese meets the earthy sweetness of pumpkin, all nestled on a buttery, spiced graham cracker crust.

I first made this Pumpkin Cheesecake for a Thanksgiving dinner, and it quickly stole the spotlight from the traditional pies. What makes it special is how it balances indulgence with the warm spice notes of cinnamon, nutmeg, and cloves. The smooth, dense texture is deeply satisfying, and the contrast between the creamy filling and the slightly crisp crust is pure bliss. Whether you’re baking for a holiday or just craving a taste of fall, this cheesecake absolutely delivers.

Why You’ll Love This Pumpkin Cheesecake

This dessert is a seasonal showstopper that’s surprisingly simple to make. The texture is incredibly smooth and creamy, and the pumpkin flavor is front and center without being overpowering. It’s perfectly spiced and just sweet enough. Even better? It holds its shape beautifully when sliced and is just as good chilled the next day. Whether you’re new to cheesecake or a seasoned baker, this one will earn you rave reviews.

What Kind of Crust Works Best for Pumpkin Cheesecake?

While a classic graham cracker crust is the most common base for pumpkin cheesecake, I’ve experimented with a few variations and found that gingersnap cookies take the flavor to another level. Their bold spice complements the pumpkin filling beautifully. If you want a nutty undertone, try adding some finely chopped pecans or walnuts to your crust mixture. Whatever you use, make sure the crust is firmly packed and pre-baked—it’s essential for that slightly crunchy texture that contrasts the creamy filling.

Options for Substitutions

Pumpkin cheesecake is wonderfully versatile. If you’re dairy-free, swap out the cream cheese for a plant-based version—just make sure it’s one with a firm texture for best results. You can use coconut cream in place of heavy cream for a subtle tropical note. For the crust, gluten-free cookies or almond flour mixed with butter can create a delicious alternative. Even the spices can be adjusted—add a dash of cardamom or allspice if you want to personalize the flavor blend.

Ingredients for This Pumpkin Cheesecake

Pumpkin Purée
This is the heart of the recipe—it gives the cheesecake its signature color, flavor, and moisture. Make sure to use pure pumpkin, not pumpkin pie filling.

Cream Cheese
You’ll need full-fat cream cheese for that rich, velvety texture. It’s the foundation of any great cheesecake.

Granulated Sugar
Adds sweetness and balances the tang of the cream cheese and the earthiness of the pumpkin.

Brown Sugar
Enhances the depth of flavor with a subtle molasses warmth that pairs beautifully with the pumpkin and spices.

Eggs
Essential for binding everything together and giving the cheesecake structure. Use room-temperature eggs for a smoother batter.

Sour Cream
Gives the cheesecake a slight tang and contributes to its creamy texture.

Vanilla Extract
Adds warmth and enhances all the other flavors.

Pumpkin Pie Spice
A fragrant blend of cinnamon, nutmeg, ginger, and cloves. You can use store-bought or make your own.

Graham Cracker or Gingersnap Crumbs
These form the crust. Gingersnaps add extra spice, while graham crackers are a more traditional choice.

Melted Butter
Binds the crumbs together to form a solid base for the cheesecake.

Salt
Just a pinch balances the sweetness and makes the flavors pop.

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a bowl, combine graham cracker or gingersnap crumbs with melted butter and a pinch of salt. Press the mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then set it aside to cool slightly.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar and brown sugar, and continue beating until well combined. Then mix in the pumpkin purée, sour cream, vanilla extract, and pumpkin pie spice.

Step 3: Add the Eggs

Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix—this helps prevent cracking later.

Step 4: Fill the Pan

Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to remove any air bubbles and smooth the top with a spatula.

Step 5: Bake the Cheesecake

Place the springform pan in a larger roasting pan and fill it with hot water halfway up the sides (this water bath method helps with even baking and prevents cracks). Bake for about 60–70 minutes, or until the edges are set and the center is slightly jiggly.

Step 6: Cool Gradually

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove it and let it come to room temperature before refrigerating for at least 4 hours, or preferably overnight.

Step 7: Garnish and Serve

Once chilled and set, top with whipped cream or a sprinkle of cinnamon, if desired. Slice with a warm knife for clean, beautiful pieces.

How Long to Cook the Pumpkin Cheesecake

Pumpkin cheesecake typically bakes for 60 to 70 minutes at 325°F (160°C). You’ll know it’s done when the edges are set but the center still has a slight wobble—it will continue to firm up as it cools. The full cooling process is just as important: let it rest in the oven for an hour with the door cracked, then cool completely at room temperature, and refrigerate for at least 4 hours before slicing. Patience is key here for that perfect, creamy texture.

Tips for Perfect Pumpkin Cheesecake

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temp to prevent lumps and over-mixing.
Don’t Overmix: Overbeating introduces air into the batter, which can cause cracks. Mix just until everything is combined.
Use a Water Bath: This helps regulate the temperature and prevents the cheesecake from cracking or drying out.
Line the Pan: Wrapping the outside of the springform pan in foil prevents water from seeping into your crust during the water bath.
Chill Overnight: The cheesecake needs time to fully set and develop its flavor—an overnight chill is best.
Slice Cleanly: For sharp slices, use a sharp knife dipped in hot water and wipe clean between each cut.
Don’t Rush the Cooling: Sudden temperature changes can cause the cheesecake to crack. Let it cool slowly in stages.

Watch Out for These Mistakes While Cooking

Using Cold Cream Cheese: Cold cream cheese won’t mix smoothly and will leave lumps. Always let it soften before beating.
Skipping the Water Bath: It may seem like an extra step, but it makes a huge difference in texture and prevents cracking.
Overbaking: Don’t wait until the center is completely firm—it should still jiggle slightly.
Opening the Oven Too Often: This lets heat escape and can cause uneven baking or a sunken center.
Not Allowing Enough Chill Time: Cutting into the cheesecake too soon will result in a messy slice and runny texture.
Using Pumpkin Pie Filling by Mistake: That has added sugar and spices—use 100% pure pumpkin purée instead.
Forgetting to Wrap the Pan in Foil: If using a water bath, this protects the crust from getting soggy.

What to Serve With Pumpkin Cheesecake?

Whipped Cream

A classic topping—light, airy, and perfect for balancing the rich, dense cheesecake.

Candied Pecans

Add a sweet and crunchy element that pairs beautifully with the creamy filling.

Caramel Sauce

Drizzle some warm caramel on top for a luxurious finish and extra fall flavor.

Cinnamon-Spiced Apple Slices

Serve on the side for a fresh, fruity contrast with just the right amount of spice.

Espresso or Coffee

The bitterness of coffee complements the sweetness of the cheesecake wonderfully.

Maple Syrup Glaze

A light brush of maple glaze can add a glossy finish and deeper autumn notes.

Dark Chocolate Shavings

A hint of bitterness and elegance—sprinkle just a few curls over each slice.

Spiced Chai Tea

Warm, fragrant chai tea is a cozy drink pairing that echoes the spices in the cheesecake.

Storage Instructions

Pumpkin cheesecake stores beautifully, making it a great make-ahead dessert. After it has fully cooled and chilled in the fridge, cover the cheesecake with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 5 days.

For longer storage, pumpkin cheesecake can be frozen. Wrap the entire cheesecake or individual slices tightly in plastic wrap and then foil, and store in a freezer-safe container. It will stay fresh for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid thawing at room temperature to maintain texture and prevent condensation.

Estimated Nutrition

Note: Values are approximate and based on one slice (1/12 of the cheesecake).

Calories: 420
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 125mg
Sodium: 290mg
Carbohydrates: 34g
Sugar: 23g
Fiber: 1g
Protein: 6g

This dessert is rich and indulgent, so enjoy it mindfully—but every bite is worth it.

Frequently Asked Questions

What’s the best pan to use for pumpkin cheesecake?

A 9-inch springform pan is ideal. It makes removing the cheesecake easy and helps create clean edges.

Can I make pumpkin cheesecake without a water bath?

Yes, but it increases the risk of cracks. If you skip it, place a pan of water on the lower oven rack to create a moist environment.

How do I know when the cheesecake is done?

Check that the edges are set and the center jiggles slightly. It will firm up fully as it cools.

Can I use fresh pumpkin instead of canned?

Absolutely—just make sure it’s puréed and well-drained. Fresh pumpkin can contain more water than canned.

How far ahead can I make this cheesecake?

You can make it up to 3 days in advance and store it in the fridge. It actually tastes better after resting.

What toppings go well with pumpkin cheesecake?

Whipped cream, caramel sauce, chopped pecans, or a dusting of cinnamon all enhance its flavor beautifully.

Can I make this gluten-free?

Yes, just use gluten-free cookies or crackers for the crust and ensure all other ingredients are certified gluten-free.

How do I prevent cracks in my cheesecake?

Avoid overmixing, use a water bath, let it cool slowly, and don’t open the oven door while baking.

Conclusion

Pumpkin cheesecake is a perfect way to bring the cozy flavors of fall to your table. It’s rich, creamy, spiced just right, and endlessly adaptable. Whether you top it with whipped cream, drizzle it with caramel, or enjoy it plain and chilled, this dessert never fails to impress. It’s become a staple in my fall baking rotation—and once you try it, I think it’ll become one in yours too.