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Pumpkin Spice Cheesecake

This Pumpkin Spice Cheesecake is rich, creamy, and filled with all the warm flavors of fall. A buttery graham cracker crust is topped with a silky pumpkin cheesecake filling made with real pumpkin, brown sugar, vanilla, cinnamon, and plenty of pumpkin pie spice, then finished with fluffy whipped cream and a dusting of pumpkin spice.

It’s everything you love about pumpkin pie turned into a thick, decadent cheesecake.

This is a beautiful dessert for Thanksgiving, Friendsgiving, Halloween, fall parties, or any cozy autumn dinner. And because cheesecake is best after several hours in the refrigerator, it’s an ideal make-ahead Thanksgiving dessert.

Why You’ll Love This Pumpkin Spice Cheesecake

This is a classic pumpkin cheesecake—the kind of recipe you’ll want in your fall baking collection year after year.

You’ll love it because it’s:

• Rich and creamy
• Made with real pumpkin puree
• Filled with pumpkin pie spice
• Made with a buttery graham cracker crust
• Perfect for Thanksgiving
• Easy to make ahead
• Beautiful on a fall dessert table
• Delicious topped with whipped cream
• Easy to customize with caramel or pecans

Pumpkin puree, full-fat cream cheese, eggs, and pumpkin pie spice are also the foundation of classic pumpkin cheesecake recipes, with the pumpkin adding both flavor and that gorgeous autumn color.

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Pumpkin Spice Cheesecake Filling

• 3 packages (8 ounces each) full-fat cream cheese, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 cup pure pumpkin puree
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

Whipped Cream Topping

• 1 1/2 cups cold heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnishing

• Pumpkin pie spice
• Ground cinnamon
• Caramel sauce, optional
• Chopped pecans, optional

Use Pure Pumpkin Puree

Make sure you pick up a can of pure pumpkin puree rather than pumpkin pie filling.

They may look similar on the grocery store shelf, but they’re not the same thing.

Pumpkin pie filling has already been sweetened and seasoned. Pure pumpkin contains just pumpkin, allowing you to control the amount of sugar and spices in your cheesecake.

How to Make Pumpkin Spice Cheesecake

Prepare the Graham Cracker Crust

Preheat the oven to 325°F.

Lightly grease a 9-inch springform pan.

Add the graham cracker crumbs, granulated sugar, and cinnamon to a medium bowl.

Pour in the melted butter and stir until all of the crumbs are evenly coated.

The mixture should resemble wet sand.

Transfer the graham cracker mixture to the springform pan.

Use the bottom of a measuring cup or drinking glass to firmly press the crumbs into an even layer.

Bake the crust for 8–10 minutes.

Remove it from the oven and allow it to cool slightly while you prepare the cheesecake.

Make the Pumpkin Cheesecake Filling

Place the softened cream cheese in a large mixing bowl.

Beat until smooth and creamy.

Add the brown sugar and granulated sugar and continue mixing until smooth.

Scrape down the sides and bottom of the bowl.

Add the pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, nutmeg, flour, and salt.

Mix on low speed just until everything is combined.

Add the eggs one at a time, mixing on low speed after each addition.

Once you’ve added the eggs, avoid overmixing the batter. You don’t want to incorporate a lot of extra air into your cheesecake.

How Much Pumpkin Pie Spice Should I Use?

I use 2 teaspoons of pumpkin pie spice in this cheesecake along with additional cinnamon and nutmeg.

I want this to taste distinctly like pumpkin spice cheesecake, not simply plain cheesecake with a little pumpkin added.

If you really love warm fall spices, you can add another 1/2 teaspoon of pumpkin pie spice.

Just remember that spice blends vary by brand, so taste and aroma can differ slightly.

Bake the Cheesecake

Pour the pumpkin cheesecake filling over the prepared graham cracker crust.

Smooth the top with a spatula.

Bake at 325°F for approximately 55–70 minutes.

The edges should appear set while the center still has a slight jiggle.

Don’t wait for the entire cheesecake to become completely firm. A cheesecake continues to set as it cools.

Turn off the oven.

Crack the oven door slightly and allow the cheesecake to remain inside for about 30 minutes.

Remove it from the oven and let it cool completely at room temperature.

Cover and refrigerate for at least 6 hours.

For the best texture, I recommend chilling the cheesecake overnight.

Do I Need a Water Bath?

A water bath can help cheesecake bake gently and evenly, but you can make this recipe without one.

If you’d like to use a traditional water bath, wrap the outside of your springform pan very tightly with several layers of heavy-duty aluminum foil.

Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan.

If you’d rather not place the cheesecake directly in water, another option is placing a separate pan of hot water on the oven rack below the cheesecake.

Some pumpkin cheesecake recipes are specifically designed to bake successfully without a water bath, particularly when baked at a relatively gentle temperature.

Cool the Cheesecake Slowly

Don’t take your cheesecake directly from the hot oven and put it into the refrigerator.

Cheesecake likes gradual temperature changes.

Allowing it to begin cooling in the turned-off oven and then finish cooling at room temperature can help prevent dramatic sinking and cracking.

Once it reaches room temperature, transfer it to the refrigerator.

Make the Whipped Cream

Once the cheesecake is completely chilled, make the whipped cream.

Add the cold heavy whipping cream to a chilled mixing bowl.

Beat until it begins to thicken.

Add the powdered sugar and vanilla.

Continue beating until stiff peaks form.

You can spread the whipped cream over the entire cheesecake or pipe large decorative swirls around the outside edge.

Decorate Your Pumpkin Spice Cheesecake

For a simple classic look, pipe whipped cream around the outer edge of the cheesecake.

Dust the top lightly with pumpkin pie spice or cinnamon.

You can also add:

• Caramel drizzle
• Salted caramel
• Chopped toasted pecans
• Candied pecans
• Graham cracker crumbs
• Gingersnap crumbs
• Cinnamon sugar
• Toffee pieces
• White chocolate curls

For Thanksgiving, I especially love whipped cream, a little pumpkin pie spice, and caramel sauce.

How to Keep Pumpkin Cheesecake Creamy

Start with completely softened cream cheese.

Cold cream cheese doesn’t blend as easily and can leave little lumps in the filling.

Room-temperature eggs and sour cream also incorporate more easily.

Another important step is avoiding overbaking.

The center shouldn’t look liquid when you remove the cheesecake from the oven, but it should still have a slight wobble.

Once refrigerated, it will become thick and creamy.

How to Prevent Cheesecake From Cracking

Cheesecake can crack for several reasons, including overmixing, overbaking, and cooling too quickly.

For the best results:

• Start with room-temperature ingredients.
• Beat the cream cheese until smooth before adding the other ingredients.
• Mix the eggs in on low speed.
• Don’t overbake.
• Allow the cheesecake to cool gradually.
• Chill completely before slicing.

And if your cheesecake cracks anyway, cover the top with whipped cream.

Problem solved.

Can I Use a Gingersnap Crust?

Absolutely.

Pumpkin and gingersnaps are delicious together.

Replace the graham cracker crumbs with approximately 2 cups of finely crushed gingersnap cookies.

Because gingersnaps are already sweet and strongly flavored, you can reduce or omit the additional cinnamon in the crust if you’d like.

Biscoff Pumpkin Spice Cheesecake

Biscoff cookies are another delicious crust option.

Replace the graham cracker crumbs with finely crushed Biscoff cookies.

The caramelized, warmly spiced cookie flavor works beautifully with pumpkin cheesecake.

You can even drizzle warmed Biscoff cookie butter over the finished cheesecake.

Caramel Pumpkin Spice Cheesecake

If you love caramel and pumpkin together, drizzle caramel sauce generously over each slice just before serving.

For even more flavor, add chopped toasted pecans.

Pumpkin, cinnamon, cheesecake, caramel, and pecans make an incredible Thanksgiving dessert.

Can I Make Pumpkin Cheesecake Ahead of Time?

Yes. In fact, you should.

Cheesecake needs several hours to chill and fully set, making it one of the easiest desserts to prepare ahead for Thanksgiving.

I recommend baking it the day before.

Let it cool completely and refrigerate overnight.

The next day, remove it from the springform pan and decorate with whipped cream and pumpkin pie spice.

Then return it to the refrigerator until dessert.

How to Cut Clean Cheesecake Slices

Use a large, sharp knife.

Dip the knife into hot water and wipe it dry.

Make one cut.

Clean the blade, dip it in hot water again, dry it, and make the next cut.

Repeat between every slice.

It takes a little longer, but you’ll get much cleaner, prettier slices.

How to Store Pumpkin Spice Cheesecake

Keep the cheesecake covered in the refrigerator.

For the best quality, enjoy it within about 4 days.

If you’ve already topped the cheesecake with whipped cream, make sure it’s stored in a container tall enough that the cover doesn’t smash the decoration.

Can You Freeze Pumpkin Cheesecake?

Yes.

For best results, freeze it before adding the whipped cream.

Chill the baked cheesecake completely.

Wrap it tightly in plastic wrap and then in aluminum foil.

Freeze for up to about 1–2 months for the best quality.

Thaw the cheesecake overnight in the refrigerator.

Once thawed, decorate it with freshly whipped cream and pumpkin pie spice.

Recipe Notes

Use pure pumpkin puree, not pumpkin pie filling.

Full-fat block cream cheese gives the cheesecake the richest texture.

Make sure the cream cheese is thoroughly softened before mixing.

Don’t overmix the filling once you’ve added the eggs.

The center of the cheesecake should still have a slight jiggle when you turn off the oven.

For the best texture and easiest slicing, chill overnight.

If you’re serving this for Thanksgiving, bake the cheesecake the day before and add the whipped cream topping on Thanksgiving Day.

The Perfect Pumpkin Cheesecake for Fall

There are plenty of ways to make pumpkin cheesecake fancy, but sometimes you just want a really good classic Pumpkin Spice Cheesecake.

That’s exactly what this one is.

A buttery cinnamon graham cracker crust holds a thick layer of creamy pumpkin cheesecake filled with brown sugar, vanilla, cinnamon, nutmeg, and pumpkin pie spice. Add a cloud of homemade whipped cream and one last sprinkle of pumpkin spice, and you’ve got a dessert that tastes like fall in every bite.

Serve it after Thanksgiving dinner, make it for a fall party, or bake one simply because pumpkin season is finally here. This is the classic pumpkin cheesecake recipe you’ll want to come back to every fall.