When the air turns crisp and leaves crunch underfoot, nothing says cozy fall comfort quite like a slice of creamy pumpkin cheesecake. This make-ahead dessert is smooth, perfectly spiced, and incredibly easy to prepare — even for beginner bakers. Whether you’re hosting a Thanksgiving feast or simply craving a taste of autumn, this recipe promises warm flavors and stress-free prep.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert | 25 minutes | 1 hour 15 minutes | 12 slices | ~420 kcal per slice |
Ingredients You’ll Need
Here’s what you’ll need for this baked pumpkin cheesecake:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 24 oz (3 packages) 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
- ¼ tsp ground cloves
- Pinch of salt
For the topping (optional):
- Whipped cream
- Light sprinkle of cinnamon or nutmeg
Step-by-Step Instructions
- Prep the oven and pan
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy release. - Make the crust
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly. - Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and mix until fluffy. - Add the pumpkin and spices
Blend in pumpkin puree, vanilla, and all the spices until smooth. Add the eggs one at a time, mixing on low speed until just combined (avoid overmixing to keep your cheesecake creamy). - Bake the cheesecake
Pour the filling over the crust and smooth the top with a spatula. Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly. - Cool and chill
Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight to set completely. - Serve and enjoy
Top with whipped cream and a light dusting of cinnamon just before serving for that perfect holiday touch.
Helpful Notes & Tips
- Use room-temperature cream cheese for a lump-free, silky texture.
- Avoid opening the oven while baking — sudden temperature changes can cause cracks.
- If cracks do form, simply cover with whipped cream — no one will ever know!
- This cheesecake stores beautifully for up to 5 days in the fridge or 1 month in the freezer.
Recipe Variations
- Lightened-Up Version: Use reduced-fat cream cheese or Greek yogurt for a lighter texture.
- Spice Lover’s Twist: Add an extra pinch of cinnamon or nutmeg for a bolder flavor.
- Ginger Crust: Swap graham crackers for crushed gingersnaps for a spiced kick.
Serving Suggestions
- Pair with a warm cup of spiced herbal tea or a festive mocktail like a sparkling apple cider.
- Garnish each slice with a dollop of whipped cream and a drizzle of caramel sauce for extra indulgence.
- Serve alongside roasted nuts or spiced pears for a truly elegant holiday dessert table.
Conclusion
This easy make-ahead pumpkin cheesecake brings all the cozy flavors of fall to your table without the stress of last-minute baking. Whether for a Thanksgiving feast or a casual autumn gathering, it’s a dessert that invites everyone to slow down and savor the season. Bake it, share it, and most of all — enjoy it.