Why You’ll Love This Recipe

This Best Pumpkin Cheesecake Recipe combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavors of pumpkin pie. It’s the perfect centerpiece for fall gatherings, Thanksgiving celebrations, or anytime you crave a cozy dessert. The smooth pumpkin filling over a buttery graham cracker crust makes every bite unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbsgranulated sugarsalted buttercream cheese (softened)pumpkin puréepacked brown sugarsour creamlarge eggsvanilla extractpumpkin pie spiceground cinnamonground nutmegground cloveswhipped cream (optional for topping)

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Mix the graham cracker crumbs, granulated sugar, and melted butter together. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add the brown sugar and granulated sugar, mixing until combined.

Mix in the pumpkin purée, sour cream, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and cloves until fully blended.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.

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

Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Refrigerate for at least 4 hours or overnight before removing from the springform pan.

Top with whipped cream before serving, if desired.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Baking time: 60-70 minutes
Cooling time: 5 hours minimum (including chilling)
Total time: 6-7 hours

Variations

Use a gingersnap crust for extra spice and crunch.
Add a caramel drizzle or candied pecans on top for a decadent finish.
Swap pumpkin pie spice with a custom blend of cinnamon, ginger, and allspice.
Make mini pumpkin cheesecakes using a muffin tin for individual servings.

storage/reheating

Store pumpkin cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months.
Thaw overnight in the refrigerator before serving.
Avoid microwaving to reheat; serve chilled or let sit at room temperature for 30 minutes.

FAQs

Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin purée works perfectly for this recipe. Just make sure it’s pure pumpkin, not pumpkin pie filling.

Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Cooling slowly in the oven helps prevent this.

Do I need a water bath?
A water bath is optional but can help the cheesecake bake more evenly and reduce cracking.

Can I make this cheesecake ahead of time?
Absolutely! It tastes even better after chilling overnight.

What if I don’t have pumpkin pie spice?
You can easily make your own by combining cinnamon, nutmeg, ginger, and cloves.

Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a good substitute if you prefer.

Is it okay to skip the whipped cream topping?
Of course! The cheesecake is delicious on its own.

Can I make it gluten-free?
Use gluten-free graham crackers for the crust to make this recipe gluten-free.

How do I know when the cheesecake is done?
The edges should be set and the center should have a slight jiggle when gently shaken.

Can I add chocolate chips to the batter?
Yes, mini chocolate chips make a fun and tasty addition.

Conclusion

The Best Pumpkin Cheesecake Recipe offers the ultimate autumn dessert experience, combining creamy cheesecake with the cozy flavors of pumpkin and warm spices. Whether you’re hosting a holiday dinner or just indulging in a seasonal treat, this cheesecake promises to impress and satisfy. Enjoy every luscious slice!