If there was ever a dessert that brings instant coziness and special-occasion flair to your table, it’s this luscious pumpkin cheesecake recipe. Imagine the best of two worlds: a creamy, dreamy cheesecake with the warmth and spice of your favorite autumn pumpkin pie. Every forkful feels decadent and smooth, with notes of cinnamon and nutmeg layered atop the crisp graham cracker crust. Whether you’re celebrating the holidays or simply craving something comforting, this pumpkin cheesecake recipe will become your new go-to treat!

Pumpkin cheesecake recipe - Recipe Image

Ingredients You’ll Need

The magic of this pumpkin cheesecake recipe starts with simple, accessible ingredients that combine to create pure dessert bliss. Each element—from the buttery crust to the spiced filling—plays an essential role in both flavor and texture.

Crushed Graham Crackers (2 & 1/2 cups): These create that classic, slightly crunchy cheesecake base we all know and love.
Melted Butter (1/2 cup): Buttery richness binds the crust, making every bite irresistible.
Granulated Sugar (1/4 cup for crust, 1 cup for filling): Adds sweetness to both the crust and the creamy center.
Salt (1/2 tsp): Just a touch sharpens all the sweet and spiced flavors.
Cream Cheese (24 oz, full fat): The cornerstone of a “melt-in-your-mouth” cheesecake filling.
Brown Sugar (1/3 cup): Lends a deeper, caramel undertone to the creamy filling.
Pumpkin Puree (15 oz): The star ingredient that brings color, moisture, and earthy pumpkin flavor.
Large Eggs (3): They set the filling so it’s silken but sliceable.
Sour Cream (1/3 cup): A splash of tang to balance all the sweetness.
Vanilla Extract (1 tbsp): Infuses warmth and depth—never skip the real stuff!
Pumpkin Pie Spice (1 tbsp): Brings that signature, cozy flavor to every bite.
Cornstarch (3 tbsp): Helps the cheesecake stay creamy with just the right amount of structure.

How to Make Pumpkin cheesecake recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure effortless release later. Tightly wrap the outside of the pan with aluminum foil—this prevents any water from the upcoming water bath from making the crust soggy. Preparation here is key for a flawless pumpkin cheesecake recipe!

Step 2: Make the Graham Cracker Crust

In a large bowl, combine crushed graham crackers, granulated sugar, and salt. Pour in the melted butter and mix until it feels like wet sand. Press this mixture firmly into the prepared springform pan, working some of it up the sides for that perfect crisp edge. Bake for 10 minutes, just enough to set it, then let it cool while you move on to the filling. Remember to lower your oven temperature to 325F afterwards.

Step 3: Mix the Cheesecake Filling

Next, in a stand mixer, cream together the softened cream cheese, granulated sugar, and brown sugar until velvety smooth and free of lumps. On low speed, add the eggs one by one, ensuring each is fully incorporated before adding the next. Your mixture should look glossy and thick—the ideal base for a pumpkin cheesecake recipe.

Step 4: Add Pumpkin and Spices

Add the pumpkin puree, sour cream, and vanilla extract and continue mixing just until combined. Sprinkle in the cornstarch, pumpkin pie spice, and a pinch more salt, then mix again until your batter is beautifully uniform and deeply golden-orange.

Step 5: Assemble and Water Bath

While the filling is coming together, bring a large pot of water to a boil. Pour the cheesecake batter into your crust-lined pan, then set the pan in a deep roasting dish. Gently pour the boiling water into the roasting pan, letting it come about halfway up the sides of the springform pan. This water bath is the secret to a cheesecake that bakes up without cracks and with a dreamily creamy texture!

Step 6: Bake Slowly and Cool Gradually

Bake at 325F for 75 to 85 minutes, until the edges look set but the center still has a slight jiggle. When finished, turn off the oven and leave the cheesecake inside with the door propped open for an hour—this gentle cooling helps prevent splitting. Once cooled, take it out to reach room temperature, then refrigerate overnight (or at least 8 hours) so the flavors and texture fully develop.

Step 7: Top and Serve

Once fully chilled, remove the cheesecake from the pan. Top generously with whipped cream, a drizzle of caramel, or your favorite crunchy nuts or cookie crumbles. Each bite will be pure autumnal bliss!

How to Serve Pumpkin cheesecake recipe

Garnishes

Dress up each slice with swirls of freshly whipped cream, a generous pour of caramel sauce, or even a dusting of extra pumpkin pie spice. For a bit of crunch, sprinkle on toasted pecans or gingersnap cookie crumbles. These classic toppings don’t just look beautiful—they highlight all the best flavors in your homemade pumpkin cheesecake recipe.

Side Dishes

Keep things festive by serving this decadent cheesecake alongside a mug of hot spiced cider, robust black coffee, or a bracing cup of chai tea. If you’re feeling especially fancy, a fresh fruit salad—think orange segments, pears, or pomegranate—creates a refreshing contrast to all the creamy richness.

Creative Ways to Present

For special occasions or parties, slice the cheesecake into dainty bars and nestle each one in a cupcake liner for easy serving. A sprinkle of edible gold leaf or dark chocolate shavings can elevate things even more. You could even serve mini versions in mason jars for a fun make-ahead dessert bar—because who says elegance can’t be deliciously approachable?

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your slices, cover the remaining cheesecake tightly with plastic wrap or foil, or place it in an airtight container. Stored in the refrigerator, your pumpkin cheesecake recipe will stay fresh for up to 5 or 6 days—though it’s so tempting, it may not last nearly that long!

Freezing

Planning ahead or saving extra? This cheesecake freezes beautifully. Wrap individual slices or the whole cake in plastic wrap, then foil, and tuck them into the freezer for up to 3 months. When you’re ready for a treat, just thaw it overnight in the refrigerator or for a couple of hours at room temperature.

Reheating

Cheesecake really shines served chilled, but if you prefer yours a touch warmer, let it sit out at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as it can alter the texture—but if you must, give each slice just a few seconds at a time until it’s slightly softened.

FAQs

Can I use low-fat cream cheese for this pumpkin cheesecake recipe?

Full-fat cream cheese is what gives the cheesecake its signature silky, rich texture. You can use low-fat in a pinch, but the final dessert may be less creamy and slightly more prone to cracking.

What’s the best way to crush graham crackers for the crust?

A food processor works fastest, but you can also place crackers in a zip-top bag and crush them with a rolling pin. Either way, aim for fine, even crumbs so your crust holds together beautifully.

Can I skip the water bath?

The water bath is highly recommended, as it helps cook the cheesecake evenly and keeps the filling ultra-creamy. If you skip it, you may see cracks or a drier texture, but the flavor will still be delicious.

Can this pumpkin cheesecake recipe be made gluten free?

Absolutely! Substitute the regular graham crackers for certified gluten-free ones, and double-check that all your other ingredients are gluten-free. The taste and texture will still be spectacular.

Why does my cheesecake need to chill overnight?

Chilling the cheesecake for at least 8 hours ensures the filling sets perfectly and all the flavors meld together for that signature dense but creamy bite. It also makes slicing much easier and neater!

Final Thoughts

If you’re ready to impress, treat yourself, or create a new holiday tradition, this pumpkin cheesecake recipe is the answer. Each step is totally approachable, and the result is pure dessert magic. Gather your ingredients, take your time, and savor every slice—you’ll be making this one again and again!