Ultimate Guide to Making the Perfect Pumpkin Cheesecake Recipe

When fall rolls around and everybody's talking about pies and stuff, pumpkin cheesecake sneaks in and steals the show. It’s like regular cheesecake but with that cozy pumpkin spice vibe you get from pumpkin pie. The soft, creamy filling meets those warm hints of cinnamon, nutmeg and cloves, and suddenly you’re all in. It feels like the perfect treat for those cool nights when you just wanna chill and try out other fall baking recipes.

As the leaves turn orange and the wind gets sharper, pumpkin cheesecake pops up at dinners and parties everywhere. It’s not just ’cause pumpkins are easy to find then, it’s also ’cause this dessert kinda screams “holiday time” and brings people together. Eating a slice can remind you of old family gatherings and funny stories from past Thanksgivings.

In this guide, we’ll go step by step so you can make the best pumpkin cheesecake around. You’ll see what makes it special, gather the stuff you need, and learn some pro tips for baking. Even if you’ve never baked a cheesecake before, stick with us and you’ll impress your friends (and yourself) with a dessert that’s actually awesome.

What is Pumpkin Cheesecake?

History and Origin

Pumpkin cheesecake is basically two classics put together: traditional cheesecake and pumpkin pie. Cheesecake itself dates back to ancient Greece, where they mixed simple stuff like cheese, honey and wheat. Pumpkin pie came later, when American settlers started baking with native pumpkins. At some point somebody decided to mash them both into one dessert, and that’s how the pumpkin cheesecake was born. Now it’s a fall staple that feels like a mash-up of history and tasty ideas.

Variations in Pumpkin Cheesecake

Even though the main idea stays the same, there are loads of ways to switch up pumpkin cheesecake. The usual baked version is dense, silky and packed with spice. If you don’t want to turn on the oven much, there are no-bake recipes that still taste great. You can also make little pumpkin cheesecake bars or mini cheesecakes for parties. Or bake a crowd-pleasing pumpkin bundt cake for a twist. Each version gives you a new take on this fall favorite.

Why You Will Love This Recipe

Flavor Profile

Pumpkin cheesecake blends the rich, creamy taste of cheesecake with the cozy spices you expect from pumpkin pie. The filling is super smooth, while the pumpkin and spices—think cinnamon, nutmeg, ginger, cloves—add a warm, slightly spicy kick. It’s the kinda dessert that makes you feel right at home in autumn, ranking among the best fall desserts.

Texture and Ease of Making

The texture is what really sells it. You get that velvety cheesecake feel with a firmer, buttery crust underneath. Even though it seems fancy, it’s not too hard to make. With a few simple steps and common ingredients, anyone can pull it off. Follow the tips and you’ll end up with a pro-quality dessert.

Ingredients Needed

For the Crust

To make a sturdy, tasty base for your cheesecake, you’ll need:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

If you wanna try something else, you can swap in gingersnap cookies or Oreo cookies for a different twist.

For the Filling

The filling is where the magic happens. Grab these:

• 24 oz cream cheese, softened
• 1 cup pumpkin puree (canned or homemade)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

Fresh pumpkin puree can make it taste a bit more authentic, but canned pumpkin works just fine.

Optional Toppings

Spruce it up with any of these:

• Whipped cream
• Caramel sauce
• Pecans

Or get wild and try cinnamon sugar on top, or even a drizzle of pumpkin fluff.

Step-by-Step Directions

Preparing the Crust

First off, the crust needs to be done well:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, stir together graham cracker crumbs, sugar and melted butter.
3. Press the mix firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then let it cool completely before you add the filling.

If you press it really firm it won’t fall apart when you slice it later.

Preparing the Filling

Now the filling, the part you really wanna nail:

1. In a big bowl, beat the cream cheese until it’s smooth and creamy.
2. Add the pumpkin puree, sugar and vanilla, then mix until it’s all joined together.
3. Crack in the eggs one at a time, mixing well after each so it blends in.
4. Stir in the spices and keep mixing until the batter is even in color and texture.

Make sure your cream cheese is softened first or you’ll have lumps in the batter.

Assembling and Baking

Time to bake this baby:

1. Pour the filling over the cooled crust in the springform pan.
2. Set the springform pan inside a larger pan, then pour hot water around it until it’s halfway up the sides. This water bath stops cracks.
3. Bake for 60–70 minutes, or until the center barely jiggles when you shake it.
4. Turn off the oven and crack the door open. Let the cheesecake cool in there for 1 hour so it cools down slow and steady.

Cooling and Setting

Finishing touches:

1. Take the cheesecake out of the oven and get it out of the water bath.
2. Run a knife around the edge so it won’t stick as it shrinks.
3. Chill it in the fridge for at least 4 hours, but overnight is best. That way the flavors meld and the texture firms up.

pumpkin cheesecake

This creamy Pumpkin Cheesecake is a flavorful twist on the classic New York-style cheesecake. With the warm spices of fall, it makes a perfect holiday dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 320 kcal

Equipment

• 1 9-inch springform pan
• 2 mixing bowls
• 1 hand mixer or stand mixer
• 1 spatula
• 1 measuring cups and spoons
• 1 baking sheet
• 2 aluminum foil
• 1 food processor (optional)
• 1 cooling rack

Ingredients

  

• 1 ½ cups graham cracker crumbs about 12 full crackers
• ¼ cup granulated sugar
• ½ cup unsalted butter melted
• 24 ounces cream cheese softened, 3 (8-ounce) packages
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• optional Whipped cream for topping
• optional Pecans for topping
• optional Caramel sauce for topping

Instructions

 

• Preheat your oven to 350°F (175°C). Grease the 9-inch springform pan and wrap the outside with two layers of heavy-duty aluminum foil.
• In a mixing bowl, combine the graham cracker crumbs, ¼ cup of sugar, and the melted butter. Press the mixture evenly into the bottom of the springform pan, forming a firm crust. Use the bottom of a measuring cup to press down firmly.
• Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the 1 cup of sugar and beat until well combined. Add the pumpkin puree, eggs (one at a time), vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth and creamy.
• Pour the cheesecake filling over the cooled crust in the springform pan.
• Place the springform pan (still on the baking sheet) in the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly. It will continue to set as it cools.
• Remove the cheesecake from the oven and let it cool in the pan on a cooling rack for 1 hour. After 1 hour, refrigerate the cheesecake (still in the pan) for at least 4 hours, but preferably overnight.
• Once chilled, remove the sides of the springform pan carefully. Slice and serve with optional toppings like whipped cream, pecans, or caramel sauce.

Notes

It's important to have all ingredients at room temperature for a smooth filling.

The cheesecake can be made a day in advance and stored in the refrigerator.

For a water bath to prevent cracking, place the springform pan in a larger baking dish and fill halfway with hot water before baking.