Bring Pumpkin Cheesecake to your holiday table with its silky cream cheese base and warm pumpkin puree infused with cinnamon and spice. A buttery graham cracker crust adds crunch with minimal effort, while careful cooling helps the rich filling set perfectly. Chilled overnight, this dessert offers a make-ahead centerpiece for festive gatherings or cozy autumn evenings, ending any meal on a sweet, memorable note.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Pumpkin Cheesecake
For the crust
- Graham Cracker Crumbs – These create the perfect base for the cheesecake.
- Granulated Sugar – Just a bit to sweeten the crust.
- Unsalted Butter – Melted to bind everything together.
For the filling
- Cream Cheese – Make sure it’s softened for a smooth, creamy texture.
- Granulated Sugar – Adds just the right amount of sweetness.
- Vanilla Extract – A must for that warm, familiar flavor.
- Eggs – At room temperature for even mixing.
- Canned Pumpkin Puree – The star ingredient for that classic pumpkin flavor.
- Ground Cinnamon – Essential for the cozy spice blend.
- Ground Ginger – Adds a subtle warmth.
- Ground Nutmeg – A little goes a long way for depth.
- Ground Cloves – Just a pinch for a hint of earthiness.
For serving
- Whipped Cream – A light and fluffy topping to finish it off.
Cook Time for Easy Pumpkin Cheesecake
I always tell my friends that timing is everything with a good cheesecake. This Easy Pumpkin Cheesecake comes together quickly but needs patience to set properly.
You’ll spend about 20 minutes prepping, then 50 minutes of baking time. But here’s my secret: the real magic happens during that slow cooling process.
Let me share the breakdown so you can plan your baking day perfectly:
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Baking Time | 50 minutes |
| Cooling Time | 1 hour in oven |
| Chilling Time | 4 hours or overnight |
| Total Time | About 6 hours |
For more make-ahead dessert inspiration, check out my healthy Thanksgiving desserts that save you time during busy holidays.
How to Make Creamy Pumpkin Cheesecake
Step 1: Preheat and Prepare
Preheat the oven to 325°F. Lightly grease a 9-inch springform pan with butter or cooking spray, ensuring the sides and bottom are coated evenly.
Step 2: Create the Crust
In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened and the mixture holds together when pressed.
Firmly press the mixture into the bottom of the prepared pan to form an even crust.
Step 3: Cream the Base
In a large mixing bowl, beat the softened cream cheese and ¾ cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the vanilla extract and mix until fully incorporated.
Step 4: Build the Filling
Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until the batter is fully combined and velvety.
Step 5: Bake to Perfection
Pour the cheesecake batter over the prepared crust, using a rubber spatula to spread it evenly. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still wobbles slightly when gently shaken.
Step 6: Cool Gradually
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for 1 hour to prevent cracking. Remove the cheesecake from the oven and let it cool completely at room temperature.
Step 7: Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight to set fully. Before serving, slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Top each slice with a dollop of whipped cream.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Pumpkin Cheesecake truly special. These are the little touches that turn a good dessert into something memorable.
Whether you’re baking for a crowd or just treating yourself, these tips will help you create the perfect creamy pumpkin cheesecake every time.
- Flavor Swap: Try using gingersnap cookies instead of graham crackers for the crust – it adds wonderful warmth that complements the spiced pumpkin filling beautifully.
- Diet Tweaks: For a lighter version, use reduced-fat cream cheese and check out my healthy baking recipes for more inspiration on cutting calories without losing flavor.
- Texture Fix: Always bring your cream cheese and eggs to room temperature before mixing – this prevents lumps and ensures that rich spiced pumpkin and cream cheese filling stays perfectly smooth.
- Storage Tip: This cheesecake freezes beautifully! Wrap individual slices tightly and freeze for up to 3 months. If you love frozen treats, you might also enjoy my cherry cheesecake ice cream for another delicious option.
Pumpkin Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs at room temperature
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Whipped cream for serving
Equipment
- oven
- springform pan
- spatula
Method
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and set aside.
- In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the cream cheese and ¾ cup sugar on medium speed until smooth and creamy, about 2 minutes. Add the vanilla and mix until combined.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until fully incorporated and the batter is smooth.
- Pour the cheesecake batter over the crust and spread it evenly with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still wobbles slightly when shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices. Serve with whipped cream on top.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this rich and creamy Pumpkin Cheesecake is certainly a treat, I believe it’s worth understanding what’s in each slice. I’ve broken down the nutritional profile to help you enjoy it with both pleasure and awareness.
Pumpkin brings more than just flavor – it’s packed with vitamin A for eye health and antioxidants that support your immune system. The spices like cinnamon may also help with inflammation, making this dessert more than just delicious.
Here’s what you’ll find in a typical serving of this spiced pumpkin baked cheesecake with graham crust:
| Nutrient | Per Slice |
|---|---|
| Calories | 380 |
| Fat | 26g |
| Carbohydrates | 32g |
| Protein | 6g |
| Vitamin A | 120% DV |
For those watching their sugar intake, check out my tips in the next section. If you’re looking for other nutrient-packed desserts, my pumpkin protein bars offer a great alternative with more protein and less sugar.
According to Classic Pumpkin Cheesecake Ratios, traditional recipes balance cream cheese and pumpkin puree to create that perfect texture we all love while maintaining nutritional balance.
A Lighter Version of Easy Pumpkin Cheesecake
I know many of you are looking for ways to enjoy holiday favorites without all the guilt. Over the years, I’ve perfected a lighter version of this easy Pumpkin Cheesecake that still delivers that creamy satisfaction.
My secret is using Greek yogurt instead of some cream cheese – it maintains the tangy flavor while cutting calories. I also reduce the sugar slightly and let the natural sweetness of pumpkin shine through.
Here are my favorite tweaks for a healthier pumpkin cheesecake:
- Replace half the cream cheese with plain Greek yogurt for extra protein
- Use a mix of whole wheat and regular graham crackers for the crust
- Reduce sugar by ¼ cup and add a touch more vanilla and spices
If you enjoy these healthy swaps, you’ll love my collection of healthy Valentine’s Day desserts that use similar smart substitutions for guilt-free indulgence.
For another delicious pumpkin treat that’s naturally healthier, try my gluten-free pumpkin bread – it’s become a reader favorite for breakfast and snacks alike.
Thoughtful Tips for Special Diets
I’ve learned through years of cooking for friends and family with different dietary needs that everyone deserves to enjoy delicious food. When my cousin was diagnosed as pre-diabetic, I started experimenting with sugar alternatives that would still let her enjoy our family’s pumpkin cheesecake recipe.
For those who are sugar conscious or need diabetic-friendly options, here are my tested tips: replace the granulated sugar with monk fruit sweetener or stevia blend – I find they work beautifully in this creamy pumpkin dessert with whipped topping. You could also try reducing the sugar by half and adding a mashed ripe banana for natural sweetness.
For gluten-free needs, simply use gluten-free graham crackers or almond flour for the crust. I’ve found that these small changes make this rich spiced pumpkin and cream cheese filling accessible to more people without sacrificing that comforting flavor we all love.
How to Serve Pumpkin Cheesecake
I’ll never forget the first time I brought this Pumpkin Cheesecake to our family Thanksgiving. My grandmother, who was usually quiet about compliments, took one bite and said, “This tastes like autumn itself.” From that moment, it became our traditional holiday dessert.
For special occasions, I love serving this ginger cinnamon pumpkin cheesecake with vanilla bean whipped cream and a drizzle of salted caramel. The contrast of sweet and salty takes this holiday dessert to another level entirely.
Pair it with a hot cup of spiced chai tea or coffee for the ultimate cozy experience. If you’re serving it after a big meal like Thanksgiving dinner, smaller slices are perfect with a light digestive tea.
For another stunning holiday presentation, try my pecan pie cheesecake – it makes a beautiful centerpiece for any festive gathering. And if you love unique cheesecake variations, don’t miss my fun fruity pebbles cheesecake for those times when you want something playful and colorful.
Mistakes to Avoid
I’ve made plenty of mistakes with Pumpkin Cheesecake over the years – from cracked tops to soggy crusts. Learning from these kitchen mishaps has helped me perfect this recipe, and I want to share what I’ve discovered so you can avoid the same pitfalls.
Overmixing the batter is probably the most common error. When you whip too much air into that rich spiced pumpkin and cream cheese filling, it rises dramatically in the oven then collapses, creating cracks. I gently fold the ingredients until just combined now, and my cheesecakes come out perfectly smooth every time.
Another mistake I made early on was using cold ingredients straight from the refrigerator. Cold cream cheese doesn’t blend smoothly and can create lumps in your creamy pumpkin cheesecake. Now I always let my dairy ingredients sit at room temperature for at least an hour before starting.
For perfect results every time, consider Martha Stewart’s Baking Method which emphasizes proper temperature control and mixing techniques.
Don’t skip the cooling step either! I once tried to rush my Thanksgiving Pumpkin Cheesecake to the table and cut into it while still warm. The slices turned into a delicious but messy pudding. Now I patiently let it cool completely in the turned-off oven with the door cracked open.
If you’re looking for other dessert options that are more forgiving for beginners, my pumpkin cookies are practically foolproof. For those who love no-bake options, check out my cherry cheesecake ice cream which eliminates baking worries entirely.
How to Store Pumpkin Cheesecake
I’ll never forget the year my mother accidentally left our Thanksgiving Pumpkin Cheesecake on the counter overnight. We woke up to find our cat happily licking the whipped cream topping! Since then, I’ve become very particular about proper storage.
For short-term storage, I cover the cheesecake with plastic wrap or place it in an airtight container. It keeps beautifully in the refrigerator for up to 5 days. The flavors actually deepen after a day or two, making it even more delicious.
If you want to freeze your Easy Pumpkin Cheesecake, it works wonderfully. I wrap individual slices in plastic wrap then aluminum foil, and they keep for up to 3 months. Thaw overnight in the refrigerator for best texture.
For more storage tips and healthy dessert ideas, explore my collection of healthy Thanksgiving desserts. If you find yourself with extra pumpkin puree, my best pumpkin muffins are a perfect way to use it up.
Try This Pumpkin Cheesecake Yourself
I hope this Pumpkin Cheesecake recipe becomes a cherished tradition in your home like it has in mine. There’s something magical about pulling this gorgeous dessert from the oven and watching your family’s faces light up when you bring it to the table.
This creamy pumpkin dessert with whipped topping has been part of our family celebrations for three generations now. My grandmother would always say, “The secret ingredient is love,” and while that might sound sentimental, I believe it’s true – food made with care and shared with joy just tastes better.
Whether you’re making it for a holiday gathering or just a cozy weekend treat, this Pumpkin Cheesecake Recipe is sure to become a favorite. Don’t forget to explore my other pumpkin creations like pumpkin cupcakes, pumpkin protein bars, and pumpkin ravioli for more seasonal inspiration.
For those who enjoy making every part of the pumpkin, try my method for roasted pumpkin seeds – they make a wonderful snack while your cheesecake bakes. And if you’re looking to expand your baking skills, my healthy baking recipes collection offers plenty of delicious options.
Frequently Asked Questions
Can I make pumpkin cheesecake without baking?
Absolutely! While I love the traditional baked version, you can create a delicious creamy no-bake pumpkin dessert with whipped topping. Simply use a refrigerator-set method with gelatin or cream cheese that firms up when chilled. The texture will be lighter but still wonderfully creamy.
What’s the easiest pumpkin cheesecake recipe?
This Easy Pumpkin Cheesecake recipe is designed for simplicity. The key is using canned pumpkin puree and pre-made graham cracker crust if you’re short on time. For an even simpler approach, try my pumpkin rice krispies which require no baking at all.
What ingredients do I need for pumpkin cheesecake?
You’ll need cream cheese, pumpkin puree, eggs, sugar, spices (cinnamon, ginger, nutmeg), vanilla extract, and graham crackers for the crust. The beauty of this Holiday Desserts staple is that most ingredients are pantry staples you likely already have on hand.
Can I use gingersnap cookies for the crust?
Yes! A gingersnap crust adds wonderful warmth and spice that complements the pumpkin filling beautifully. Simply replace the graham crackers with crushed gingersnaps using the same measurements. The extra ginger flavor makes this variation perfect for autumn gatherings.
More Cozy Fall Recipes You’ll Love
Now that you’ve mastered pumpkin cheesecake, why not explore more seasonal favorites? These recipes capture that same warm, comforting spirit that makes autumn cooking so special.
Gluten-Free Pumpkin Bread – Moist and spicy quick bread that fills your kitchen with the most incredible aroma.
Pecan Pie Cheesecake – Two classic desserts combine in one showstopping creation that’s perfect for Thanksgiving.
Fruity Pebbles Cheesecake – A playful, colorful twist on traditional cheesecake that kids and adults adore.
Cherry Cheesecake Ice Cream – All the flavors of cheesecake in a frozen treat you can enjoy year-round.
