Rich, creamy, and perfectly spiced, this Pumpkin Cheesecake is everything a fall dessert should be. Set on a buttery graham cracker crust and topped with airy whipped cream, it delivers warm autumn flavors in each bite. With hints of cinnamon, nutmeg, and clove, it’s a show-stopping dessert ideal for holidays, gatherings, or cozy nights in.
Why You’ll Love This Recipe
- Ultra-creamy texture: The blend of pumpkin and cream cheese results in a silky, smooth filling.
- Perfectly spiced: A balanced mix of cinnamon, nutmeg, ginger, and cloves adds warmth without overpowering the pumpkin.
- Sturdy yet tender crust: The graham cracker base holds together well and complements the soft filling.
- Make-ahead friendly: Best served chilled, it can be prepared a day in advance.
- Classic seasonal flavor: A must-have dessert for Thanksgiving, autumn dinners, or any fall celebration.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crust
- graham cracker crumbs
- granulated sugar
- unsalted butter
Cheesecake Filling
- cream cheese
- granulated sugar
- canned pumpkin puree
- large eggs
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- all-purpose flour
Whipped Cream Topping
- heavy cream
- powdered sugar
- vanilla extract
- dash of cinnamon (for garnish)
directions
- Make Crust: Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth. Add sugar and pumpkin puree, mixing until fully combined. Beat in the eggs one at a time. Add vanilla extract and flour, mixing until just incorporated. Stir in the cinnamon, nutmeg, ginger, and cloves until the batter is smooth and well blended.
- Bake Cheesecake: Pour the filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake for 55 to 65 minutes, or until the edges are set but the center remains slightly jiggly.
- Cool Gradually: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours or overnight until fully set.
- Make Whipped Cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Serve: Pipe or spoon whipped cream onto the chilled cheesecake. Lightly dust with cinnamon before slicing and serving.
Servings and timing
Servings: 10–12
Prep time: 25 minutes
Cook time: 60 minutes
Cooling + chilling time: 5 hours minimum
Total time: Approximately 6½ hours (including chilling)
Variations
- Add a nutty crunch: Mix crushed pecans or walnuts into the crust.
- Extra creamy topping: Add a dollop of cream cheese to the whipped topping for extra richness.
- Mini cheesecakes: Use a muffin tin with liners to make individual portions.
- No crust version: Bake the filling alone in ramekins for a crustless option.
- Caramel swirl: Drizzle caramel sauce over the filling before baking and swirl with a knife for a marbled effect.
storage/reheating
Storage: Keep the cheesecake covered in the refrigerator for up to 3–4 days.
Freezing: Freeze without whipped topping. Wrap the cheesecake (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheating: This dessert is meant to be served chilled. Avoid reheating.
FAQs
Can I use homemade pumpkin puree?
Yes, but make sure it is well-drained and smooth. Homemade purée often contains more moisture, which can affect the cheesecake’s texture.
How do I prevent cracks on the surface?
Cool the cheesecake gradually by letting it sit in the oven with the door ajar after baking. Avoid overmixing the batter, and do not open the oven door during baking.
What is the best cream cheese to use?
Use full-fat cream cheese for the creamiest texture. Avoid whipped or spreadable versions.
Can I make this cheesecake without a springform pan?
A springform pan is best for easy removal, but a deep pie dish or cake pan can work. Line the bottom with parchment for easier serving.
Is this cheesecake overly sweet?
No, the sweetness is well balanced by the tanginess of cream cheese and the warmth of the spices.
Can I add other spices?
Yes, feel free to adjust the spice mix to your liking—cardamom, allspice, or pumpkin pie spice can all be used.
How long should I chill the cheesecake?
At least 4 hours, but overnight is ideal to allow the filling to set completely.
Can I make this dessert ahead of time?
Yes, this cheesecake is perfect for making a day or two in advance. Add the whipped cream just before serving.
Can I use a different crust?
Yes, gingersnap, vanilla wafer, or even chocolate cookie crumbs make excellent crust alternatives.
Is this cheesecake freezer-friendly?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Conclusion
The Best Pumpkin Cheesecake is a rich, velvety dessert infused with classic fall spices and finished with a luscious whipped cream topping. Its golden hue, creamy texture, and warm flavors make it the perfect centerpiece for your autumn table—whether it’s a festive holiday or a cozy weekend treat. Prepare it ahead, serve it chilled, and watch it become a seasonal favorite.
PrintThe Best Pumpkin Cheesecake
This luscious pumpkin cheesecake features a buttery graham cracker crust, a velvety spiced pumpkin filling, and fluffy whipped cream on top. With notes of cinnamon, nutmeg, and cloves, it’s the perfect autumn dessert for holidays or cozy evenings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 tbsp all-purpose flour
- Whipped Cream Topping:
- 1 cup heavy cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Dash of cinnamon (for garnish)
Instructions
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and pumpkin puree, mixing until well combined.
- Add eggs one at a time, mixing after each. Stir in vanilla extract and flour, then mix in cinnamon, nutmeg, ginger, and cloves until smooth and creamy.
- Pour filling over the prepared crust. Bake for 55–65 minutes, until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from oven, cover, and refrigerate for at least 4 hours, preferably overnight.
- To make the whipped cream, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Pipe or spoon over the chilled cheesecake.
- Garnish with a dash of cinnamon. Slice and serve with coffee or cider.
Notes
- Cheesecake can be stored in the refrigerator for 2–3 days.
- For extra indulgence, drizzle with caramel sauce or top with candied pecans.
- Allow cheesecake to chill overnight for best texture and flavor.
- Use room temperature ingredients for a smoother batter.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg