Pumpkin Spice Cheesecake

What's a better way to fully embrace autumn than a creamy Pumpkin Spice Cheesecake? It's the perfect blend of the creamy texture of a classic cheesecake and the warm spices of the season. All of this goodness is nestled on a subtly spiced graham cracker crust. We've even included some easy tips for a hassle-free baking experience and how to make the recipe in advance. Trust us, this is the ultimate dessert for all your fall baking cravings.

Creamy Pumpkin Cheesecake

– 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

Ingredients for pumpkin spice cheesecake

Read how we use slow cooker liners to make your springform pan leak-proof. It's a simple, effective way to ensure your cheesecake turns out perfectly, without any water seeping in during the water bath. Just tie up the excess liner around the pan's edge, and you're good to go!

The secret to the water bath

Savor the Season with Pumpkin Spice Cheesecake

What better way to completely immerse yourself in the beauty of autumn than with a Pumpkin Spice Cheesecake? Indulge in the perfect combination of the velvety smoothness of a classic cheesecake, enriched with the aromatic blend of cozy warm spices.

You can keep this dessert in the fridge for up to 5 days. If you want to freeze it, just wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It'll stay good for up to 3 months in the freezer.

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