There’s nothing quite like the cozy aroma of pumpkin spice filling the kitchen on a crisp autumn day. This creamy pumpkin cheesecake is the ultimate fall dessert, blending the silky richness of classic cheesecake with the warm, spiced flavors of pumpkin pie. Perfect for Thanksgiving, holiday dinners, or just a weekend baking project, this recipe is as simple as it is impressive.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert | 20 minutes | 70 minutes | 12 slices | ~380 calories |
Ingredients You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tbsp all-purpose flour
- ½ cup sour cream
For topping (optional):
- Whipped cream
- Cinnamon or nutmeg for garnish
Step-by-Step Instructions
- Prep the crust
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the filling
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and pumpkin puree, mixing until fully combined.
- Add eggs one at a time, mixing on low to avoid overbeating.
- Mix in vanilla, spices, and flour, then fold in sour cream for extra creaminess.
- Bake the cheesecake
- Pour filling over the cooled crust. Smooth the top with a spatula.
- Bake for 60 minutes, or until the center is set but still slightly wobbly.
- Cool and chill
- Turn off the oven and let cheesecake rest inside with the door slightly open for 30 minutes to prevent cracks.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Serve and enjoy
- Top with whipped cream and a sprinkle of cinnamon before serving.
Helpful Notes & Tips
- Use room temperature cream cheese for a silky texture.
- If cracks form, cover with whipped cream—it’s still delicious!
- Store leftovers covered in the fridge for up to 4 days or freeze slices for up to a month.
Recipe Variations
- Lighter Version: Use reduced-fat cream cheese and light sour cream.
- Spice Boost: Add a pinch of cardamom or clove for deeper fall flavor.
- Crust Swap: Try gingersnap cookies instead of graham crackers for a bolder spice kick.
Serving Suggestions
This cheesecake pairs perfectly with a warm cup of spiced tea, a fruit spritzer, or a cozy mug of hot chocolate. Add a drizzle of caramel or a handful of candied pecans for an extra indulgent touch.
Conclusion
There’s something magical about this creamy, spiced pumpkin cheesecake. It’s a dessert that feels like a hug on a chilly evening — perfect for sharing with family or savoring as a quiet treat just for you. So grab your whisk, turn up some cozy tunes, and give it a try this fall.