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This pumpkin spice cheesecake is all about that smooth, creamy pumpkin filling on a classic graham crust. The warm spice blends right in, giving it that cozy fall flavor without being over the top. It bakes in under an hour and sets up perfectly in the fridge, making it an easy dessert to prep ahead.
Seriously, this spiced pumpkin cheesecake is the perfect addition to your holiday dinners. We used a water bath for this recipe but if you want to see a different technique, see our recipe for cheesecake without a waterbath.
Here’s Why This Pumpkin Cheesecake Recipe Works
Fully spiced crust: Instead of a plain graham cracker crust, this one gets a boost of cinnamon, nutmeg, allspice, and cloves so every slice gets infused with warm spices.
Baked low and slow: A gentle water bath keeps the texture silky and custardy while preventing cracks in the cheesecake.
Pumpkin + sour cream combo: Pumpkin adds body, sour cream adds tang, and together they give the filling balanced sweetness.
Oven-bag method: Skip the foil wrap; slide the springform pan into an oven bag for a leak-proof, low-mess water bath.
If you love this cheesecake recipe, my pumpkin pecan cheesecake is worth checking out.
Recipe Tips
Use room temp ingredients: Cold cream cheese leads to lumps. Let the ingredients sit at room temp so they blend into a silky-smooth batter.
Mix gently: Add the eggs one at a time and keep the mixer on low to avoid whipping in air that can cause cracks.
Watch the pumpkin: If the purée looks watery, blot it with paper towels so the filling sets properly.
Don’t overbake: Pull it when the center still jiggles slightly. It will firm up as it cools.
Build a sturdy crust: Press the graham mixture firmly across the bottom and up the sides, then pre-bake so it doesn’t go soggy.
Release air bubbles: Tap the filled pan on the counter before baking to help the cheesecake bake evenly.
Protect the water bath: Slip the springform into an oven bag or slow-cooker liner to keep leaks out.
Cool slowly: Let it cool in the oven with the door cracked, then chill at least 6 hours for the cleanest slices.
Ingredient Notes
Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. If it seems watery, blot it with paper towels so the cheesecake sets firmly.
Cream cheese: Use full-fat cream cheese blocks. Avoid the whipped or tub-style versions, which are too soft and won’t set properly.
Spices: Fresh, recently opened spices make a noticeable difference in flavor since this recipe uses a full spice blend in both the crust and filling.
Graham crackers: Crush them finely for a tight, sturdy crust that doesn’t crumble when sliced.
Eggs: Bring them to room temperature; cold eggs can stiffen the batter and create air pockets.
Oven-proof bag: A turkey bag or slow-cooker liner gives you a truly leak-proof water bath.
Heavy cream (for topping): Chill the cream before whipping; it thickens faster and gives the topping a smooth, stable finish.
Not in the mood to bake? This no-bake pumpkin cheesecake has the same fall vibe with a lot less effort.
Spiced Pumpkin Cheesecake
This pumpkin spice cheesecake has that cozy, fall-forward flavor people crave. It’s rich, smooth, and has just the right amount of warm spice. It’s the kind of make-ahead dessert that always disappears first from the table.
If you are serving a crowd for Thanksgiving, you might also like our sheet pan pumpkin pie recipe.
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Pumpkin Spice Cheesecake
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Equipment
- slow cooker liners (use to protect the pan from the water bath)
Ingredients
Crust
- 1½ cups graham cracker crumbs, about 10 whole crackers
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 6 tablespoons butter, melted
Filling
- 24 ounces cream cheese, softened
- 1½ 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 (15 ounce) can pumpkin puree
- 1 tablespoon vanilla extract
- 5 large large eggs, room temperature
- 1 cup sour cream,
Topping
- ½ cup heavy cream
- ⅓ cup sour cream
- ½ 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 Cheesecake
- 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.
- For 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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!
Thanks John, and happy holidays to you!