Pumpkin Cheesecake

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This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.

This Heavenly Pumpkin Cheesecake is Perfect for Fall!

A slice of cheesecake always hits the spot when I’m in the mood for something sweet. There are infinite flavor possibilities – and they’re all delicious – but some kinds of cheesecake are divine enough to earn an extra special place in your heart. This rich and creamy pumpkin one is a prime example!

The filling is made with a full can of pureed pumpkin and plenty of cozy spices to give it all the festive goodness you could ask for in a fall treat. Both the crust and the whipped cream cheese topping are laced with cinnamon to further enhance that beloved pumpkin spice flavor. You’ll want to indulge in this comforting cheesecake year-round!

What You’ll Need

Let’s go over the ingredients for the crust, the filling and the topping, respectively. Scroll down to the full recipe in the card below this post for specific amounts.

For the Graham Cracker Crust

• Graham Crackers: Crushed into crumbs.
• Salted Butter: Melted and slightly cooled.
• Packed Brown Sugar: This works with the cinnamon to enhance the warmth of the cheesecake.
• Ground Cinnamon

For the Spiced Pumpkin Cheesecake Filling

• Cream Cheese: Brought to room temperature.
• Light Brown Sugar
• All-Purpose Flour
• Pureed Pumpkin: Make sure you don’t use pumpkin pie filling.
• Sour Cream: For added creaminess.
• Vanilla Extract
• Ground Cinnamon
• Ground Nutmeg
• Ground Cloves
• Ground Ginger
• Large Eggs: These should also be at room temperature.

For the Whipped Cream Cheese Frosting

• Cream Cheese: Room temperature.
• Heavy Whipping Cream: Keep this nice and cold.
• Powdered Sugar
• Vanilla Extract
• Ground Cinnamon
• Chopped Pecans: To garnish the cheesecake.

How to Make the Best Pumpkin Cheesecake

For a baked cheesecake, this melt-in-your-mouth treat is as easy as it gets! Just follow these step-by-step instructions.

Make the Crust

Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine Ingredients: Combine all of the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Pre-Bake: Bake the crust for 10 minutes, then set it aside and allow it to cool.

Prep for Water Bath: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.

Make the Filling

Lower Oven Temperature: Reduce the oven temperature to 300°F.

Combine Cream Cheese, Sugar & Flour: Mix together the cream cheese, sugar and flour in a large mixer bowl on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is incorporated.

Add Pumpkin, Sour Cream, Vanilla & Spices: Add the pumpkin puree, sour cream, vanilla extract and spices, mixing on low speed until well combined.

Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Pour Filling Into Crust: Pour the cheesecake filling into the crust and spread it out evenly.

Assemble Water Bath: Place the prepared springform pan inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. Do not let the water go above the top edge of the aluminum foil on the springform pan.

Bake: Bake the cheesecake for 1 hour and 30 minutes. Keep an eye on it, as all ovens are different. You want it to be set around the edges and jiggly in the center couple of inches.

Turn Off Oven: Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.

Crack Open Door: Crack the oven door and leave the cheesecake in the oven for about 20 minutes.

Remove Cheesecake & Refrigerate: Remove your cheesecake from the oven and chill it in the fridge until it’s firm, 5-6 hours or overnight.

Make the Topping & Decorate

Take Cheesecake Out of Pan: Once the cheesecake is cool and firm, remove it from the springform pan and set it on a serving plate.

Beat Cream Cheese: Add the cream cheese to a large mixer bowl and beat until smooth.

Add Remaining Ingredients: Add the remaining ingredients and whip on high speed until stiff peaks form.

Decorate Cheesecake: Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies.

Enjoy! Refrigerate the cheesecake until you’re ready to serve it.

Tips for Success

Not too familiar with homemade cheesecakes? The advice below is here to help.

• Crush the Graham Crackers in a Food Processor: Using a food processor to crush up the graham crackers is super convenient. If you don’t have one, seal the graham crackers in a heavy-duty storage bag with all the air removed and crush them with a mallet or rolling pin.
• Stick With Low Speed: Always mix your filling on low speed. Otherwise, you could incorporate too much air into the batter and end up with a cracked cheesecake.
• Don’t Skip the Water Bath: I know the water bath can be a bit annoying, but it’s vital to the success of your cheesecake. It ensures that it doesn’t brown around the edges, sink in the middle or crack.
• Prevent Leakage: Make sure you don’t let the water in the outer pan go above the top edge of the foil surrounding the inner pan. For additional ways to prevent your water bath from leaking, check out my Cheesecake Water Bath Tips and Tricks.

Topping Ideas

Plenty of different toppings go well with this pumpkin cheesecake. I’ve rounded up a few fail-proof options.

• Classic Whipped Cream: Looking to top your cheesecake with regular whipped cream? Skip the store-bought stuff and make my Homemade Whipped Cream instead.
• Salted Caramel: Pumpkin and caramel make a mouthwatering pair. Drizzle this easy Salted Caramel Sauce over your cheesecake for a fancy finishing touch.
• Praline Topping: The gooey praline topping that goes with my Pecan Cheesecake would taste amazing on top of this pumpkin cheesecake too!
• Cinnamon: At the end of the day, this cheesecake speaks for itself. Even something as simple as a sprinkle of cinnamon will round it out nicely.

Storage Instructions

Keep extra cheesecake in an airtight container in the fridge and enjoy it within 4-5 days.

Can I Freeze Pumpkin Cheesecake?

Absolutely – but you’ll want to hold off on adding the whipped topping. Wrap the fully set cheesecake in plastic wrap or foil and freeze it in a heavy-duty storage bag for up to 3 months. Thaw it out in the fridge before adding the whipped cream cheese frosting and digging in.

Watch How To Make It

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More Cozy Fall Dessert Ideas

• Old-Fashioned Apple Crisp
• Pumpkin Roll Cake
• Cranberry Fudge Swirl Cheesecake