Pumpkin Spice Cheesecake – Creamy, Cozy, and Perfect for Fall

Pumpkin Spice Cheesecake brings together creamy cheesecake and warm fall spices in one rich, crowd-pleasing dessert. It’s smooth, lightly sweet, and perfectly balanced with a buttery graham cracker crust. This is the kind of treat that looks impressive, tastes luxurious, and doesn’t require pastry-chef skills.

If you love pumpkin pie but want something a bit more special, this is your recipe. Serve it at holidays or any chilly evening when you want something cozy.

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Pumpkin Spice Cheesecake - Creamy, Cozy, and Perfect for Fall

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 12 servings

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• Pinch of salt
• For the filling:
• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional, for extra warmth)
• 1/4 teaspoon fine salt
• To serve (optional): Whipped cream, caramel sauce, or chopped pecans

Instructions

• Prep the pan: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to keep water out.Lightly grease the inside.
• Make the crust: In a bowl, mix graham crumbs, brown sugar, cinnamon, salt, and melted butter until it looks like damp sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes.Cool slightly.
• Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until very smooth, about 2 minutes. Scrape down the bowl.
• Add sugar and pumpkin: Beat in granulated sugar until combined. Mix in pumpkin puree until smooth.
• Add eggs: Add eggs one at a time on low speed, mixing just until incorporated after each.Do not overmix.
• Finish the batter: Add sour cream, vanilla, spices, and salt. Mix on low until smooth. Tap the bowl on the counter to release air bubbles.
• Assemble the water bath: Pour the batter into the crust.Place the pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform.
• Bake: Bake 60–70 minutes. The edges should be set and the center should still wobble slightly like Jell-O.
• Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 45 minutes.Remove from the bath, remove the foil, and cool on a rack to room temperature.
• Chill: Cover and refrigerate at least 6 hours, preferably overnight, before slicing.
• Serve: Run a thin knife around the edge, release the springform, and slice with a hot, clean knife. Add whipped cream, caramel, or pecans if you like.

Why This Recipe Works

• Balanced flavor: Pumpkin puree and warm spices pair with tangy cream cheese for a creamy filling that isn’t overly sweet.
• No cracks strategy: A water bath and proper cooling help prevent cracking and keep the texture silky.
• Sturdy crust: A buttery graham cracker crust with a touch of brown sugar holds its shape and adds a caramel-like note.
• Make-ahead friendly: Cheesecake is best after chilling, so it’s an ideal dessert to prep the day before.

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• Pinch of salt
• For the filling:
• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional, for extra warmth)
• 1/4 teaspoon fine salt
• To serve (optional): Whipped cream, caramel sauce, or chopped pecans

Step-by-Step Instructions

1. Prep the pan: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to keep water out.

   Lightly grease the inside.

2. Make the crust: In a bowl, mix graham crumbs, brown sugar, cinnamon, salt, and melted butter until it looks like damp sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes.

   Cool slightly.

3. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until very smooth, about 2 minutes. Scrape down the bowl.
4. Add sugar and pumpkin: Beat in granulated sugar until combined. Mix in pumpkin puree until smooth.
5. Add eggs: Add eggs one at a time on low speed, mixing just until incorporated after each.

   Do not overmix.

6. Finish the batter: Add sour cream, vanilla, spices, and salt. Mix on low until smooth. Tap the bowl on the counter to release air bubbles.
7. Assemble the water bath: Pour the batter into the crust.

   Place the pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform.

8. Bake: Bake 60–70 minutes. The edges should be set and the center should still wobble slightly like Jell-O.
9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 45 minutes.

   Remove from the bath, remove the foil, and cool on a rack to room temperature.

10. Chill: Cover and refrigerate at least 6 hours, preferably overnight, before slicing.
11. Serve: Run a thin knife around the edge, release the springform, and slice with a hot, clean knife. Add whipped cream, caramel, or pecans if you like.

How to Store

• Refrigerate: Cover tightly and store in the fridge for up to 5 days.
• Freeze: Freeze whole or in slices, well wrapped, for up to 2 months. Thaw overnight in the fridge.
• Make ahead: Bake the day before serving for best texture and easier slicing.

Why This is Good for You

Pumpkin is rich in vitamin A and fiber, and the spices add flavor without tons of sugar.

Cream cheese brings protein and satisfying creaminess, so a small slice goes a long way. While it’s still a dessert, mindful portions can fit into a balanced lifestyle.

Common Mistakes to Avoid

• Overmixing the batter: Too much air leads to cracks. Mix on low and stop once combined.
• Skipping the water bath: Dry edges and cracks are common without it.

  The moist heat keeps the cheesecake creamy.

• Baking until fully firm: If the center is set in the oven, it’s overbaked. Look for a slight wobble.
• Rushing the cool-down: Sudden temperature changes cause cracks. Cool in the oven, then on the counter, then chill.
• Using pumpkin pie filling: It’s pre-sweetened and spiced.

  Use pure pumpkin puree for accurate flavor and texture.

Alternatives

• Crust swaps: Use gingersnap crumbs for extra spice, or vanilla wafer crumbs for a milder base.
• Dairy options: Replace sour cream with Greek yogurt for a tangier finish. For lactose-sensitive guests, use lactose-free cream cheese.
• Sweetener changes: Swap 1/4 cup of the sugar for brown sugar for a deeper caramel flavor.
• Spice blend: Use 1 tablespoon pumpkin pie spice instead of the individual spices.
• Mini cheesecakes: Bake in a lined muffin tin (no water bath) at 325°F for 18–22 minutes.

FAQ

How do I know when the cheesecake is done?

Look for set edges and a slightly wobbly center. When you gently shake the pan, the middle should jiggle but not slosh.

It will firm up as it cools.

Can I make this without a water bath?

Yes, but expect more cracks and a drier texture. If skipping it, place a pan of hot water on a lower rack to add moisture and reduce the risk.

What’s the best way to get clean slices?

Use a long, sharp knife warmed in hot water. Wipe the blade clean and re-warm between cuts.

Cold cheesecake slices more neatly.

Can I use homemade pumpkin puree?

Yes. Just make sure it’s well-drained and thick. Watery puree can loosen the batter and affect set.

How can I fix surface cracks?

Cover with lightly sweetened whipped cream, a caramel drizzle, or a thin sour cream topping.

The flavor will still be great.

In Conclusion

This Pumpkin Spice Cheesecake is creamy, comforting, and simple to make with a few smart techniques. The flavor is classic fall, but the texture is pure cheesecake bliss. Make it ahead, chill well, and serve it proudly at your next gathering.