Pumpkin Pie Cheesecake

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds—sweet and spiced like pumpkin pie, but with the smooth, dense texture of cheesecake. It’s festive, easy to slice, and holds up beautifully for make-ahead prep. Whether I serve it plain or top it with whipped cream or caramel sauce, it always feels like the perfect seasonal dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• Graham cracker crumbs

• Brown sugar

• Ground cinnamon

• Unsalted butter (melted)

Cheesecake filling:

• Cream cheese

• Granulated sugar

• Brown sugar

• Pumpkin purée (not pumpkin pie filling)

• Eggs

• Sour cream

• Vanilla extract

• Pumpkin pie spice

• Ground cinnamon

• All-purpose flour

• Salt

Optional topping:

• Whipped cream

• Caramel sauce

• Crushed pecans

directions

1. I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2. I mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. I press the mixture firmly into the bottom of the pan and bake it for 10 minutes, then let it cool.

3. In a large mixing bowl, I beat the cream cheese until smooth. I add granulated and brown sugars, and continue mixing until creamy.

4. I blend in the pumpkin purée, sour cream, and vanilla extract, then add the flour, spices, and salt.

5. I add the eggs one at a time, mixing on low speed just until incorporated—this helps avoid overmixing and keeps the texture creamy.

6. I pour the batter over the crust and smooth the top.

7. I place the springform pan in a water bath and bake for 60–70 minutes, until the center is just slightly jiggly and the edges are set.

8. I let the cheesecake cool in the oven with the door cracked for an hour, then refrigerate for at least 6 hours or overnight.

9. Just before serving, I top it with whipped cream, caramel drizzle, and crushed pecans if I want extra flavor and texture.

Servings and timing

This cheesecake serves 12–14 slices. It takes about 30 minutes to prep, 1 hour to bake, and at least 6 hours to chill.

Variations

• I sometimes use gingersnap cookies instead of graham crackers for a spicier crust.

• A swirl of cream cheese or chocolate in the filling adds a visual and flavor twist.

• For a lighter version, I use Greek yogurt in place of sour cream.

• I’ve made mini versions in muffin tins for individual servings.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It also freezes well—just wrap slices tightly and freeze for up to 2 months. I thaw overnight in the fridge before serving. I don’t reheat this dessert but let it sit at room temperature for about 20–30 minutes before enjoying for the best texture.

FAQs

Can I use fresh pumpkin purée?

Yes, I’ve used homemade pumpkin purée, but I make sure it’s well-drained and not too watery. Canned purée gives the most consistent results.

Do I need a water bath?

I recommend it for the best texture and to prevent cracking, but if I skip it, I make sure to cool the cheesecake slowly in the oven.

What if I don’t have pumpkin pie spice?

I make my own using cinnamon, nutmeg, ginger, and cloves or allspice. I adjust the blend to taste.

Can I make this cheesecake ahead of time?

Absolutely. I prefer to make it a day in advance to let it chill fully—it slices better and the flavor improves as it rests.

What’s the best way to cut clean slices?

I dip a sharp knife in hot water and wipe it between cuts. It helps keep the slices neat and smooth.

Conclusion

Pumpkin Pie Cheesecake is a fall dessert that’s comforting, elegant, and always a hit at the table. I love how it combines two classics into one rich, spiced, and creamy masterpiece. Whether I’m baking for Thanksgiving or just because I want something cozy and indulgent, this cheesecake always delivers.