Hey y’all! If you’re on the hunt for a dessert that’s equal parts velvety, spiced, and downright irresistible, this Pumpkin Cheesecake is about to steal the show. With its creamy texture, warmly spiced Pumpkin flavor, and buttery graham cracker crust, it’s ideal for cozy fall evenings, Thanksgiving feasts, or any time you crave a delicious treat. Let’s get cooking!

Why You’ll Love This Pumpkin Cheesecake

Ultra-creamy filling with the perfect balance of pumpkin and spices.
No water bath needed—just simple steps and stunning results!
A buttery graham cracker crust that complements every silky bite.
Perfect make-ahead dessert for effortless entertaining.
Stays fresh for days, making leftovers (if any!) a true joy.

Ingredients for Pumpkin Cheesecake

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
For the filling:
3 (8-ounce) packages cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For topping (optional):
Whipped cream, chopped pecans, or caramel sauce

How to Make Pumpkin Cheesecake: Step-by-Step Directions

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom (and slightly up the sides) of the pan. Bake for 8 minutes, then cool while you prepare the filling.

Step 2: Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and lump-free, about 2 minutes.
Add pumpkin puree, granulated sugar, brown sugar, sour cream, and vanilla extract. Mix until fully combined and creamy.
Beat in the eggs one at a time on low speed, just until blended. Don’t overmix.
Sprinkle in the cinnamon, nutmeg, cloves, and salt. Mix until just combined.

Step 3: Bake the Pumpkin Cheesecake

Pour the filling onto the cooled crust. Tap the pan gently on the counter to pop any air bubbles.
Bake at 325°F (163°C) for 55-65 minutes, or until the center is slightly jiggly and edges are set.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour (this helps prevent cracks).

Step 4: Chill and Serve

Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
Slice and serve with whipped cream, chopped pecans, or a drizzle of caramel sauce, if desired.

Notes for Perfect Pumpkin Cheesecake

For an extra-smooth texture, make sure your cream cheese, eggs, and sour cream are all at room temperature before mixing.
If you’d like to learn more about the difference between pumpkin puree and pumpkin pie filling, check out this article.
Use heavy-duty foil around the outside of your springform pan to catch any leaks or drips. Here’s a handy cheesecake baking guide.

Variations: Pumpkin Cheesecake Twist

Gluten-Free Pumpkin Cheesecake: Use gluten-free graham crackers in the crust.
Chocolate Swirl Pumpkin Cheesecake: Swirl in melted chocolate before baking for a chocolaty touch.
Pumpkin Cheesecake Bars: Pour filling over a pressed crust in a 9×13-inch pan and reduce baking time by 10-15 minutes.

Required Equipment for Pumpkin Cheesecake

9-inch springform pan
Electric mixer (hand or stand mixer)
Large mixing bowls
Measuring cups and spoons
Rubber spatula
Cooling rack

Pumpkin Cheesecake Storage Instructions & Shelf Life

Allow the cheesecake to cool completely before covering tightly with foil or plastic wrap.
Refrigerate for up to 5 days; freezer-friendly for up to 2 months (wrap individual slices for best results).
Thaw frozen slices in the fridge overnight before serving.

Serving Suggestions and Perfect Pairings for Pumpkin Cheesecake

Serve with hot coffee, chai tea, or a rich dessert wine.
Top with fresh whipped cream and cinnamon, candied ginger, or caramel sauce for an extra treat.
Pair with a crunchy almond biscotti for elegant dessert plates.

Pro Tips for the Best Pumpkin Cheesecake

Don’t skip the chilling time—it improves the flavor and texture dramatically. See why proper chilling is crucial.
Gently tap your pan on the counter before baking to get rid of hidden air bubbles that could cause cracks.
Run a knife around the edge after baking but before chilling to help prevent cracking as the cheesecake cools.

Pumpkin Cheesecake FAQ

Can I use fresh pumpkin instead of canned?: Yes, just make sure to cook, puree, and drain it well so it’s not watery.
How do I prevent my cheesecake from cracking?: Avoid overmixing, cool gradually in the oven, and run a knife around the edge after baking.
Can I make Pumpkin Cheesecake ahead?: Absolutely! It’s actually best made a day before serving for optimal flavor and texture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: about 6 hours (includes chilling)