Why You’ll Love This Recipe

The Best Pumpkin Cheesecake is a creamy, spiced dessert that blends the rich decadence of traditional cheesecake with the cozy flavors of pumpkin pie. With a buttery graham cracker crust, smooth pumpkin filling, and warm spices like cinnamon and nutmeg, this showstopping treat is perfect for fall gatherings, Thanksgiving, or any time you crave a comforting dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham crackers (crushed)
unsalted butter (melted)
granulated sugar
cream cheese (softened)
brown sugar
eggs
pumpkin purée
sour cream
vanilla extract
ground cinnamon
ground nutmeg
ground ginger
ground cloves (optional)
salt
whipped cream or caramel sauce (optional for topping)

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

Mix crushed graham crackers, melted butter, and a bit of granulated sugar. Press into the bottom of the pan to form the crust. Bake for 8-10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and brown sugar until smooth and fluffy.

Add the eggs one at a time, mixing on low speed until just combined.

Mix in pumpkin purée, sour cream, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth.

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

Place the springform pan in a large roasting pan. Add hot water to the roasting pan to create a water bath.

Bake for 55-65 minutes, or until the center is slightly jiggly but set.

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

Remove from the oven, then refrigerate for at least 4 hours or overnight before slicing.

Top with whipped cream or caramel sauce if desired.

Servings and timing

This recipe yields one 9-inch cheesecake (10-12 slices).
Preparation time: 25 minutes
Baking time: 55-65 minutes
Cooling and chilling time: 5-6 hours
Total time: about 6½-7 hours

Variations

Use a gingersnap crust for extra spice.
Add a swirl of cream cheese or caramel before baking for a decorative look.
Top with candied pecans for a crunchy finish.
Make mini cheesecakes using a muffin tin and liners.

storage/reheating

Store pumpkin cheesecake covered in the fridge for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
Thaw overnight in the fridge before serving.
Do not reheat—serve chilled or at room temperature.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s puréed and well-drained for a smooth texture.

Why did my cheesecake crack?

Overbaking or rapid cooling can cause cracks. A water bath and gradual cooling help prevent this.

Do I need a water bath?

Yes, it helps bake the cheesecake evenly and prevents cracks.

Can I make it ahead of time?

Absolutely! It’s best made a day in advance so it sets properly.

Can I use low-fat cream cheese?

Full-fat is best for texture and flavor, but low-fat can be used in a pinch.

How do I know when it’s done?

The center should still jiggle slightly—it will firm up as it cools.

Can I use pumpkin pie filling?

No, use plain pumpkin purée. Pie filling has added sugar and spices.

Is it very sweet?

It’s balanced with warm spices and rich pumpkin flavor, not overly sweet.

Can I skip the crust?

You can, but the graham cracker crust adds essential texture and flavor.

How long should it chill?

At least 4 hours, but overnight is ideal for best results.

Conclusion

The Best Pumpkin Cheesecake delivers a perfect blend of creamy cheesecake and spiced pumpkin pie in every slice. Whether for a festive fall feast or a cozy dessert any time of year, it’s a guaranteed crowd-pleaser that’s as elegant as it is comforting. Make it once, and it just might become your new seasonal staple.