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

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.