Best Pumpkin Cheesecake Recipe Clara quick dinners

This Pumpkin Cheesecake is a smooth, rich dessert that perfectly captures the warmth and spice of fall. With a buttery graham cracker crust and a creamy, spiced pumpkin filling, this cheesecake is the perfect blend of classic cheesecake and pumpkin pie. Ideal for Thanksgiving or any autumn gathering, it’s a show-stopping dessert that’s surprisingly easy to make.

Why You’ll Love This Recipe

• Perfectly spiced with cinnamon, nutmeg, and cloves
• Silky, creamy texture that melts in your mouth
• A delicious twist on traditional pumpkin pie
• Easy to make ahead—tastes even better the next day
• No water bath needed
• Freezes well for holiday prep
• Impresses guests with minimal effort
• Simple, accessible ingredients
• Customizable with toppings like whipped cream or caramel
• Foolproof with clear step-by-step directions

ingredients

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

For the Crust:

• Graham cracker crumbs
• Brown sugar
• Ground cinnamon
• Unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Brown sugar
• Pumpkin purée (not pie filling)
• Eggs
• Sour cream
• Vanilla extract
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Ground cloves or allspice
• Salt

Optional Topping:

• Whipped cream
• Caramel sauce
• Chopped pecans

directions

1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. Make the crust by combining graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes. Let cool.
3. Prepare the filling: In a large bowl, beat cream cheese until smooth. Add both sugars and mix well. Add pumpkin purée, sour cream, vanilla, and spices. Mix until fully combined.
4. Add eggs one at a time, mixing on low just until combined. Do not overmix.
5. Pour filling over the cooled crust and smooth the top.
6. Bake for 6070 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool in the oven with the door cracked for 1 hour. Then transfer to the counter to cool to room temperature.
8. Chill in the fridge for at least 4 hours or overnight.
9. Serve with whipped cream and toppings of your choice.

Servings and timing

Servings: 1012 slices
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 1 hour
Chill Time: 4 hours or overnight
Total Time: About 6 hours 40 minutes

Variations

• Crust: Swap graham crackers for gingersnaps or Biscoff cookies
• Mini cheesecakes: Use muffin tins with liners for single servings
• Lighter version: Use reduced-fat cream cheese and Greek yogurt
• Marbled look: Reserve some batter and swirl with plain cheesecake
• Extra spice: Add a dash of cardamom for an earthy note

storage/reheating

Store in the refrigerator covered for up to 5 days. To freeze, wrap the cooled cheesecake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert is best served cold and does not require reheating.

FAQs

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture.

Do I need a water bath?

It’s optional for this recipe. Baking at a low temperature and cooling slowly helps prevent cracks.

Can I make this cheesecake ahead of time?

Yes, it’s best made the day before so it can chill thoroughly and the flavors can develop.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, don’t open the oven door during baking, and cool slowly.

Can I freeze pumpkin cheesecake?

Absolutely. Freeze the fully cooled cheesecake wrapped tightly. Thaw overnight in the fridge before serving.

What’s the best cream cheese to use?

Full-fat brick cream cheese works best. Avoid whipped or tub varieties.

How do I know when it’s done baking?

The edges should be set, and the center should jiggle slightly when you move the pan.

Can I use store-bought crust?

Yes, but it’s best suited for a pie pan, not a springform. Homemade crust fits better and tastes fresher.

What toppings go well with pumpkin cheesecake?

Whipped cream, caramel sauce, pecans, or a dusting of cinnamon are all excellent choices.

Is this cheesecake overly sweet?

No, the balance of spices, pumpkin, and tangy cream cheese keeps it rich without being overly sweet.

Conclusion

This Best Pumpkin Cheesecake recipe is your go-to fall dessert—perfectly spiced, smooth, and satisfying. It’s an elegant yet cozy dessert that blends the best of cheesecake and pumpkin pie into one irresistible slice. Make it for your next holiday meal or chilly weekend gathering, and it’s sure to become a seasonal favorite.

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