What better way to embrace autumn than with our Pumpkin Spice Cheesecake? It combines the creamy texture of a classic cheesecake with the beloved, warm spices of the season, all nestled on a subtly spiced graham cracker crust.
We’ve included easy tips for a fuss-free baking experience and even how to make the recipe in advance. This is your go-to dessert for fall baking.
Our pumpkin cheesecake recipe is a complete celebration of fall and winter. It is a guaranteed crowd favorite and a recipe that you will want to keep around every year.
If you’re on a pumpkin craze right now, you’re not alone. The fall season screams “pumpkin” like summer screams “lemonade” or “ice cream”.
Seriously, this spiced pumpkin cheesecake is the perfect addition to your holiday dinners.
Why You Will Love This Pumpkin Spice Cheesecake Recipe
This spiced pumpkin cheesecake is an ultra creamy and smooth cheesecake that is full of warm spices and all the pumpkin flavor you could want. It is surprisingly easy to make and I have a special tip to help you prepare an easy, leak-proof water-bath.
- Easy to make. Even novice bakers will have a perfect outcome following our step-by-step instructions.
- Versatile. You can customize this pumpkin spiced cheesecake recipe by adding different toppings, such as vanilla ice cream, caramel sauce, candied or plain pecans, or a simple, sweet whipped cream.
- Luscious Fall flavor profile. The warm spices are the perfect way to celebrate the fall season.
- Perfect for entertaining. This cheesecake is sure to be a hit at any party or gathering.
Ingredients For This Pumpkin Spice Cheesecake Recipe
Nothing welcomes in the fall like a juicy slice of homemade pumpkin cheesecake. When it comes to baking up this delectable treat, you don’t have to be an experienced baker. Not only will this classic dessert make your kitchen smell delicious, but with its simple ingredients and easy-to-follow instructions, you can’t go wrong!
For the Pie Crust
- Graham cracker crumbs – Pre-crushed, or about 10 graham crackers crushed or crumbed in a food processor.
- Sugar – Granulated white sugar.
- Cinnamon – Ground.
- Ginger – Ground.
- Nutmeg – Freshly ground, or store bought ground.
- Allspice – Ground.
- Cloves – Ground.
- Salt
- Butter – Unsalted, melted.
For The Spiced Pumpkin Cheesecake Filling
- Cream cheese – Softened to room temperature.
- Sugar – White granulated sugar
- Cinnamon – Ground.
- Ginger – Ground.
- Nutmeg – Ground.
- Cloves – Ground.
- Allspice – Ground.
- Salt
- Pumpkin – Can of pumpkin puree, not pumpkin pie filling.
- Vanilla extract
- Eggs – Large, room temperature.
- Sour cream
Topping
It only takes 3 minutes to make the topping, so save that step until your ready to serve the cheesecake.
- Heavy cream
- Sour cream
- Brown sugar
- Vanilla extract
Full ingredient amounts and directions are in the recipe card below.
Overview Of Cheesecake Baking Instructions
Easy to prepare, yet decadent enough that everyone will think it took hours of work in the kitchen! The pumpkin puree adds just the right amount of sweetness and flavor, while cream cheese takes care of all the wonderful cheesecake goodness. With a graham cracker crust as its base, every bite of this delicious Pumpkin Cheesecake will have your taste buds practically dancing!
For The Cheesecake Crust
- Prepare the graham cracker pie crust, and press into the springform pan.
- Bake until lightly browned. Cool on wire rack while you prepare the filling.
For The Pumpkin Spice Cheesecake Filling
- Beat the cream cheese until smooth. Blend in sugar, spices, and salt then add the pumpkin and vanilla.
- Add the eggs one at a time, then stir in the sour cream.
- Pour the batter into a springform pan and place it in a hot water bath.
Pro Tip: To prevent leaks, place the springform pan in an oven-proof bag, like a turkey bag or crockpot liner. Roll and knot the bag’s excess at the pan’s edge. Alternatively, wrap the springform in aluminum foil.
- Bake until the edges are set and the center of the cheesecake is slightly wobbly. If you have an instant read thermometer, it should read 145 to 150°F.
- Cool the cheesecake (while still in the water bath) on a wire rack.
- Place in the refrigerator for 4 to 6 hours to let it set up completely.
Make the Topping
- Combine all the ingredients for the topping and whip on medium high speed until thick and creamy. Serve the cheese cake with a dollop of sweet cream topping.
Full ingredient amounts and directions are in the recipe card below.
Do I Really Need To Use a Water-bath to Bake a Cheesecake?
You can bake a cheesecake without a water-bath but it won’t be as smooth and creamy. You could also just lower the oven temperature and cook the cheesecake for a much longer time. See our recipe for cheesecake without a waterbath.
Here is a tip for an easy, fuss-free water-bath that will not leak. Grab a package of slow cooker liners on your next shopping trip. I don’t use slow cooker liners in my crockpot, I use them to water-proof my cheesecakes. It is so much easier and fool-proof than wrapping the outside of the springform pan in aluminum foil.
All you have to do is set the pan inside the heat-proof bag, roll the excess down to the edge of the pan and tie a knot to keep it secure.
If you want to see how we did it with our Bourbon Vanilla Cheesecake, check out the video on that recipe.
If you can’t find a slow cooker liner then an oven-proof turkey bag works just as well.
Can I Make Spiced Pumpkin Cheesecake in Advance?
One of the best things about cheesecake is that it can be made in advance. If you’re planning a holiday party, you will do yourself a big favor if you choose a dessert that you can make ahead of time. It’s a lifesaver for your dinner plans.
You can make this spiced pumpkin cheesecake 5 days in advance. Yes! Five days. The crust won’t be as crisp after 5 days, but it will still be delicious, and it will save you so much last-minute rush on the day of your dinner.
After you bake the cheesecake let it cool down completely then cover it with plastic wrap and set it in the fridge. I keep it in the springform pan for easy storage and to prevent it from being bumped into. When you’re ready to serve it, take it out of the pan and place it on a serving platter.
Serving Suggestions
Fall is made for pumpkin spice. And this cheesecake is the ultimate satisfaction to all your pumpkin cravings. It is rich and creamy, smooth and silky, full of autumn flavors, and absolutely irresistible.
Serve with fresh whipped sweet cream, dolloped on top of each slice of pumpkin spiced cheesecake. For an elegant touch, sift a whisper of ground cinnamon on the whipped cream dollops!
Other Fall Pumpkin Recipes You Might Love
- Pumpkin Brioche Bread Pudding
- Copycat Costco Pumpkin Pie
- Pumpkin Latte Cake
- Pumpkin Chocolate Chip Muffins (Pumpkin Muffins with Streusel)
- Pumpkin Coconut Soup
Substitutions and Variations
Here are a few substitutions and variations when making this pumpkin and chocolate chip muffin recipe:
- You can use Apple Pie Spice blend if you don’t have the individual spices or Pumpkin Spice blend on hand.
- Use gluten-free graham crackers for the crust.
- Add 1/2 cup of finely chopped sweet chocolate to the batter if you like for a Pumpkin Stracciatella cheesecake filling.
- Ginger snaps make a great alternative to graham crackers for the crust!
Storage Options
- You can store this dessert in the refrigerator for up to 5 days.
- To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
- If you choose to freeze the cheesecake, don’t make the topping until ready to serve.
- Make sure you plan ahead for thawing the cheesecake. To thaw the cheesecake, let it sit in the fridge for 2 days.
- The crust won’t stay crisp after it gets frozen and thawed but the cheesecake will still be creamy and delicious.
Helpful Tools
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Some pieces of equipment you may find helpful when making this recipe:
- Springform Pan
- KitchenAid Stand Mixer
- Spatula Set
Tips For Success
- Make sure the cream cheese is softened before you start. This will help the cheesecake to be smooth and creamy.
- If you don’t have pumpkin spice you can substitute by combining 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
- Make sure you use canned pumpkin puree and not the pie filling.
- Bake the cheesecake until it is just set. Over baking will make cheesecake dry and crumbly.
- Let the cheesecake cool completely before removing it from the pan.
More Chilled or Frozen Desserts
- Eggnog Tart
- Chocoflan Cake
- Pumpkin Flan Napolitano with Rum Caramel Sauce
- Lavender Cheesecake
- 31 Cool Summer Dessert Ideas
Frequently Asked Questions
The cheesecake is done baking when it is just set in the center. You can do a toothpick test to check. Insert a toothpick into the center of the cheesecake. If it comes out clean, the cheesecake is done baking.
Bake the cheesecake in the water bath. A water bath, also known as a bain marie, tempers the heat around your cheesecake, helping prevent it from cracking on top. It also ensures a smooth and creamy cheesecake.
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Pumpkin Spice Cheesecake
Ingredients
CRUST
- 1-1/2 cups graham cracker crumbs about 10 whole crackers
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1/4 teaspoon nutmeg
- ¼ teaspoon ground allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 6 tablespoons butter melted
FILLING
- 3 8-ounce packages cream cheese, softened
- 1-1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1 can 15 ounces pumpkin
- 1 tablespoon vanilla extract
- 5 large eggs room temperature
- 1 cup sour cream
TOPPING:
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- FOR THE CRUST:
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray a 10-inch springform pan with nonstick cooking spray.
- Pulse crackers, sugar, and spices in food processor until evenly ground.
- Drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and spread into even layer.
- Bake about 15 minutes or until lightly browned. Cool on wire rack while you prepare the filling.
- FOR THE FILLING:
- Bring a pot of water to simmer. You will use this for the water bath.
- Beat cream cheese at medium speed until soft and creamy. Scrape down the bowl with a rubber spatula. Add the sugar, spices and salt. Beat until well combined. Scrape down the bowl.
- Add the pumpkin and vanilla and beat at medium speed for about a minute. Scrape the bowl. Add the eggs one at a time and beat for a few seconds after each addition. Scrape the bowl and beat until the eggs are completely blended.
- Add the sour cream and stir by hand or beat at low speed until combined. Scrape down the bowl again to incorporate all of the batter.
- In order to make the springform pan leak-proof, place it in an oven-proof bag. You can use either a turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of springform pan and tie it in a knot to secure it. If you don’t have a oven proof bag you can wrap the outside of the springform in aluminum foil.
- Pour the batter into the springform. Set the springform pan inside a larger pan, such as a roasting pan in. Pour the hot water into the larger pan. The water should reach about half way up the side of the springform. Do not get any water inside the springform.
- Bake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant read thermometer it should read 145 to 150°F.
- Cool the cheesecake (while still in the water bath) on wire rack.
- When the water cools down, remove the springform pan from the water bath and allow the cheesecake to cool down on the counter until it reaches room temperature.
- Place in the refrigerator for 4 to 6 hours to let it set up completely.
- TOPPING
- Combine all the ingredients for the topping and whip on medium high speed until thick and creamy. Serve the cheese cake with a dollop of sweet cream topping.
Notes
- This cheesecake also fits in a 9-inch springform pan. If you use a 9-inch pan you will need to increase the baking time by about 10 minutes.
- You can make this cheesecake up to 5 days in advance. Keep covered in the refrigerator until ready to serve.
- To see how we used the oven proof bag as a water-proof liner, check out our video for our bourbon vanilla cheesecake.
John / Kitchen Riffs
Wednesday 19th of December 2018
I didn't know slow cooker liners existed! Thanks for the tip. And thanks for the recipe -- this looks excellent. Wonderful photos, BTW. Happy Holidays!
Dahn Boquist
Thursday 20th of December 2018
Thanks John, and happy holidays to you!