Why You’ll Love This Recipe

The Best Pumpkin Cheesecake is a luscious, spiced dessert that marries the creamy richness of classic cheesecake with the warm flavors of pumpkin pie. Set on a crisp graham cracker crust and topped with whipped cream or caramel, this indulgent treat is perfect for fall gatherings, Thanksgiving, or cozy nights in.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the crust
graham cracker crumbsunsalted buttermeltedsugarcinnamon

for the filling
cream cheese softenedpumpkin purée (not pumpkin pie filling)granulated sugarbrown sugareggs largevanilla extractcinnamonnutmegground gingerground cloveall-purpose flour or cornstarchsour cream or heavy cream

optional topping
whipped creamcaramel saucechopped pecans

directions

Prepare the crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool slightly.

Make the filling:
Beat softened cream cheese until smooth and fluffy.
Add pumpkin purée, sugars, and vanilla; mix until well combined.
Beat in eggs one at a time, mixing just until incorporated.
Stir in spices, flour or cornstarch, and sour cream or heavy cream until smooth.

Assemble and bake:
Pour filling into the cooled crust and smooth the top.
Place the springform pan in a water bath or wrap bottom with foil.
Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off oven and let cheesecake cool inside with the door cracked for 1 hour.
Refrigerate at least 4 hours or overnight to set completely.

Decorate:
Top with whipped cream, a drizzle of caramel sauce, and chopped pecans before serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 30 minutesBaking time: 1 hourCooling and chilling time: 5–6 hoursTotal time: 6.5–7.5 hours

Variations

Use gingersnap cookies instead of graham crackers for the crust.

Add a maple glaze for extra fall flavor.

Top with spiced whipped cream for a festive finish.

Use a pecan crust for a nutty twist.

Sprinkle with cinnamon sugar before baking for a caramelized top.

storage/reheating

Store covered in the refrigerator for up to 5 days.Freeze for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I use pumpkin pie filling?

No, use pure pumpkin purée to control the sweetness and spices.

Why did my cheesecake crack?

Cracks can occur from overmixing or rapid temperature changes—use a water bath and cool gradually.

Can I make it gluten-free?

Yes, use gluten-free graham crackers or a nut-based crust.

Can I skip the sour cream?

Use heavy cream or Greek yogurt as a substitute.

Do I have to use a water bath?

It helps prevent cracks but isn’t strictly necessary—just bake gently and avoid overbaking.

Can I make mini cheesecakes?

Yes, use a muffin tin and bake for about 18–22 minutes.

Should I line the springform pan?

It’s optional, but parchment helps with easy removal and cleanup.

Can I use pre-made crust?

Yes, but a homemade crust has better texture and flavor.

Is it very sweet?

It’s balanced—rich, gently sweet, and warmly spiced.

How do I cut clean slices?

Use a hot knife, wiping clean between cuts for neat, smooth slices.

Conclusion

The Best Pumpkin Cheesecake is a show-stopping dessert that captures everything you love about fall in one silky, spiced slice. With its smooth texture, cozy flavors, and elegant look, it’s the perfect dessert to wow your guests or savor a slice yourself.