Pumpkin cheesecake combines creamy spiced pumpkin filling, a cinnamon graham cracker crust, and a swirl of whipped cream with the lightest dusting of nutmeg. This baked cheesecake makes 16-20 servings in a 12-inch springform pan, making it a generous make-ahead dessert for fall gatherings and Thanksgiving.
Give this one the night before you need it. There's 30 minutes of prep, about 2 hours of baking including the crust, 2 hours of cooling, and at least 8 hours in the refrigerator. The slow finish is part of the recipe: the center firms as the cheesecake cools and chills.
If you enjoy Classic Cheesecake, this is the pumpkin-spiced version to put on your fall dessert table. The filling stays front and center, with a buttery crumb crust and a simple whipped cream finish.
Ingredients You'll Need
The crust uses graham cracker crumbs, salted butter, sugar, cinnamon, and a pinch of kosher salt. The filling starts with softened cream cheese and plain pumpkin puree; the complete measurements are in the recipe card below.
- Cinnamon Graham cracker crumbs and salted butter: the foundation of the compact, lightly baked crust.
- Granulated sugar, cinnamon, and kosher salt: used in both the crust and filling.
- Cream cheese and sour cream: soften the cream cheese to room temperature before mixing.
- Plain pumpkin puree: use the unsweetened puree, not pumpkin pie filling.
- Eggs: bring to room temperature and lightly beat before adding.
- Vanilla bean paste, ground ginger, and ground cloves: flavor the pumpkin filling.
- Stabilized whipped cream and ground nutmeg: finish each portion with a swirl and a very light dusting.
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A Few Ingredient Notes
Gingersnaps can replace the graham cracker crumbs in an equal amount, and vanilla extract can replace the vanilla bean paste in an equal amount. Keep the pumpkin plain: sweetened pumpkin pie filling changes the sugar and spice balance.
You can use Homemade Vanilla Bean Paste in the filling and make the Stabilized Whipped Cream for the topping ahead of serving. These are separate recipes; prepare the amount needed for this cheesecake.
Tools That Make It Easier
Use a 12-inch springform pan and a roasting pan large enough to leave room around it for the water bath. Check that fit before mixing the filling; a smaller springform pan may not hold this recipe.
- 12-inch springform pan
- Roasting pan large enough for the springform pan and water bath
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
- Rubber spatula
- Heavy-duty aluminum foil
- Wire cooling rack
- Pot or kettle for boiling water
- Thin sharp knife
- Serving plate
- Piping bag and star tip (optional)
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Buy Now → How to Make Pumpkin Cheesecake
Bake the crust first, mix the filling gently, and give the cheesecake a gradual cool-down before its overnight chill. Keep the foil edges above the water throughout baking.
Step 1 - Press and bake the crust. Heat the oven to 325°F, butter the 12-inch springform pan, and firmly press the moistened graham cracker mixture across the bottom and partway up the sides. Bake for 15-20 minutes until lightly browned, then let the crust cool. Wrap the cooled pan in two layers of heavy-duty foil and set it in a roomy roasting pan.
Step 2 - Mix the filling gently. Beat the cream cheese smooth before mixing in the sugar, sour cream, pumpkin, vanilla bean paste, spices, and salt. Add the lightly beaten eggs on low speed just until uniform, then pour the filling into the cooled crust.
Step 3 - Set up the water bath and bake. Place the roasting pan on the oven rack and carefully add hot water halfway up the springform pan, below the foil edges. Bake about 1 hour 45 minutes; look for set edges and a small center that wobbles gently.
Step 4 - Cool slowly and chill overnight. Turn off the oven, open the door briefly, close it, and leave the cheesecake inside for 1 hour; then remove it from the water bath, remove the foil, and cool on a rack for about 1 hour. Release any stuck edges with a thin knife, cover without touching the top, and refrigerate at least 8 hours, preferably overnight.
Step 5 - Finish and slice. Remove the ring and transfer the chilled cheesecake to a serving plate; let it stand for 20-30 minutes if you prefer a slightly softer texture. Slice with a sharp knife, wiping it between cuts, then add stabilized whipped cream and a very light dusting of nutmeg to each portion.
Watch the Center, Not Just the Clock
The cheesecake is ready to begin cooling when the edges are set and only a small area in the center wobbles gently. Don't wait for the entire center to become rigid in the oven; the tested method includes an hour in the switched-off oven and a long chill.
Scrape the mixing bowl while smoothing the cream cheese, then keep the mixer on low when the eggs go in. Beating extra air into the batter works against the dense, creamy filling you're after.
Can You Make It Ahead?
Yes-plan to bake this pumpkin cheesecake the day before serving so it has at least 8 hours to chill. Cover it without touching the surface and add the whipped cream shortly before serving for the neatest swirls.
Keeping Leftovers Fresh
Keep the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the chilled cheesecake without whipped cream, whole or in individual slices, tightly wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before unwrapping and adding the topping.
What to Serve with Pumpkin Cheesecake
Coffee, hot tea, or warm apple cider pairs well with a slice of pumpkin cheesecake. For a spiced drink, try Red Hots Apple Cider; keep the whipped cream and nutmeg light so the pumpkin flavor comes through.
Red Hots Apple Cider
Classic Hot Buttered Rum
Irish Coffee
If you'd like a little crunch, offer chopped toasted pecans alongside the slices. For another pumpkin dessert on the table, Classic Pumpkin Pie gives guests a traditional pie option.
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Recipe
PrintPumpkin Cheesecake
Creamy pumpkin cheesecake with a cinnamon graham cracker crust and swirls of whipped cream lightly dusted with nutmeg. A make-ahead dessert for fall gatherings.
- Prep Time: 30 minutes
- Cook Time: 2 hours 5 minutes
- Total Time: 12 hours 35 minutes
- Yield: 16-20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust
- ¾ cup salted butter, melted, divided
- 2 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
Pumpkin Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened to room temperature
- 2 ½ cups granulated sugar
- ¼ cup sour cream
- 1 (15-ounce) can pumpkin puree
- 6 large eggs, room temperature and lightly beaten
- 1 tablespoon vanilla bean paste
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
Topping
- 2 cups stabilized whipped cream
- Ground nutmeg, for a very light dusting
Instructions
Prep the Pan and Crust
- Set an oven rack in the middle of the oven and heat to 325°F. Brush the inside of a 12-inch springform pan with a small amount of the melted butter.
- Combine the graham cracker crumbs, sugar, cinnamon, and pinch of salt in a bowl. Stir in the remaining melted butter until the crumbs are evenly moistened.
- Firmly press the mixture across the bottom and partway up the sides of the prepared pan. Use the flat bottom of a measuring cup to compact the crust.
- Bake for 15-20 minutes, until lightly browned. Transfer to a wire rack and let cool while preparing the filling.
- Wrap the bottom and outside of the cooled pan in two layers of heavy-duty aluminum foil, bringing the foil well up the sides. Set the wrapped pan inside a roasting pan large enough to leave space around it.
Mix the Filling
- Beat the cream cheese on medium-low speed until smooth, stopping to scrape the bowl and beaters.
- Add the sugar and mix until incorporated. Blend in the sour cream, pumpkin puree, vanilla bean paste, cinnamon, ginger, cloves, and salt.
- Reduce the mixer to low speed. Gradually add the beaten eggs, mixing only until the filling is uniform. Scrape the bowl and briefly mix again if needed; avoid whipping air into the batter.
- Pour the filling into the cooled crust and smooth the surface.
Bake
- Bring enough water to a boil to fill the roasting pan halfway up the outside of the springform pan.
- Place the roasting pan on the oven rack. Carefully pour the hot water into the roasting pan, keeping it out of the cheesecake and below the foil edges.
- Bake for about 1 hour 45 minutes. The edges should look set, while a small area in the center should wobble gently when the pan is nudged.
- Turn off the oven. Open the door briefly to release some heat, then close it and leave the cheesecake inside for 1 hour.
Cool and Chill
- Carefully lift the springform pan out of the water bath. Remove the foil and place the cheesecake on a wire rack.
- Let cool for about 1 hour. Gently run a thin knife between the cheesecake and the pan to release any areas that have stuck.
- Cover without touching the surface and refrigerate for at least 8 hours, preferably overnight, until thoroughly chilled and firm.
Finish and Serve
- Release the springform ring and transfer the cheesecake to a serving plate.
- For a slightly softer texture, let stand at room temperature for 20-30 minutes before slicing.
- Cut with a sharp knife, wiping the blade clean between slices. Pipe or spoon the stabilized whipped cream onto individual portions. Add a very light dusting of ground nutmeg over the whipped cream.
Notes
Timing: Cook time is 2 hours-2 hours 5 minutes, including the crust. Allow 2 hours for cooling and at least 8 hours for chilling. Total time is at least 12 hours 30 minutes-12 hours 35 minutes, excluding the optional 20-30-minute serving rest.
Substitutions: Replace the graham cracker crumbs with an equal amount of finely crushed gingersnaps. Vanilla extract may replace the vanilla bean paste in an equal amount. Use pure pumpkin puree rather than sweetened pumpkin pie filling.
Pan size: This recipe is sized for a 12-inch springform pan. A smaller pan may not hold the filling and will require a different baking time.
Serving suggestions and pairings: Serve with coffee, hot tea, or warm apple cider. Add chopped toasted pecans if desired.
Storage: Keep the cheesecake covered in the refrigerator for up to 4 days. Add whipped cream shortly before serving for the neatest presentation.
Freezing: Freeze the chilled cheesecake without the whipped cream, either whole or in individual slices. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before unwrapping and adding the topping.
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