Pumpkin cheesecake is hands-down one of my favorite autumn desserts. It’s the best of both worlds: rich, creamy cheesecake meets spiced pumpkin pie in one dreamy bite. My version uses real pumpkin puree, warm pumpkin pie spice, and a tangy cream cheese base for the perfect balance of sweet and cozy flavors. The texture is ultra-smooth and fluffy, and every slice feels like a holiday celebration on a plate. If you’re looking for an easy pumpkin cheesecake that still feels special, this one is it.
Spiced Pumpkin Cheesecake with Graham Cracker Crust
My pumpkin spice cheesecake is so simple, but it doesn’t sacrifice flavor or richness. With just 10 ingredients, I create a silky pumpkin cheesecake with a sturdy graham cracker crust that holds everything together beautifully. I even enhance the graham crackers with a touch of pumpkin pie spice, so every bite of this cheesecake has layers of warm flavor, from crust to filling.
The mix of cream cheese, pumpkin puree, and heavy cream creates a luxuriously smooth base, while a blend of white and brown sugar ensures the flavor is sweet but never flat. It’s that little bit of extra care that makes my easy spiced pumpkin cheesecake taste so good!
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Why Two Sugars Are Better Than One
One thing I’ve learned from testing this recipe is that sugar isn’t just about sweetness; it affects texture and flavor, too. I use both granulated sugar and brown sugar in my baked pumpkin cheesecake. The granulated sugar keeps the custard smooth and silky, while the brown sugar adds a subtle molasses note that deepens the pumpkin spice flavor. It’s a small detail, but it really enhances the warm, cozy taste of fall and makes the cheesecake more complex.
Pumpkin Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Crust
- 2 cups graham cracker crumbs (from about 18 cracker sheets)*
- 6 tablespoons unsalted butter (¾ stick)
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
For the Cheesecake
- 32 ounces cream cheese room temperature (4 bricks)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 15 ounces pumpkin puree (1 can)**
- ½ cup heavy cream room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 3 large eggs room temperature
Instructions
- Preheat the oven to 350°F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the 9-inch springform pan. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.
- Place the graham cracker crumbs in a bowl; pour in the melted butter, sugar, and pumpkin pie spice; and blend until combined.2 cups graham cracker crumbs, 6 tablespoons unsalted butter, ¼ cup granulated sugar, 1 teaspoon pumpkin pie spice
- Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan.
- Bake crust for 10 minutes. Allow crust to cool completely.
- Using a hand mixer, beat the cream cheese on low speed until soft. Add the rest of the ingredients, except for the eggs. Mix on low speed just until the ingredients are mixed.32 ounces cream cheese, 1 cup granulated sugar, ¼ cup brown sugar, 15 ounces pumpkin puree, ½ cup heavy cream, 1 tablespoon pure vanilla extract, 1 tablespoon pumpkin pie spice
- Add the eggs, one at a time, to the cream cheese mixture, and blend on low speed, scraping the sides of the bowl with a rubber spatula.3 large eggs
- Pour cheesecake batter into the baked cookie crust. Spread evenly.
- Place the cheesecake in the water bath in the oven, being careful not to touch the very hot water. Bake for 80-90 minutes, or until the edges are firm but the center still jiggles. Once baked, turn off the oven, and leave the cheesecake inside for an hour, making a small opening in the door by placing a wooden spoon in it.
- Take the cheesecake out of the oven and let it cool completely, then put it in the fridge for at least 5 hours.
- Carefully remove the springform pan, first running a small knife blade around the outer edge. Cut into slices, and serve with whipped cream, drizzled caramel sauce, or ice cream.
Notes
- Use room temperature ingredients for best results.
- Easily crush the graham cracker crumbs by adding them to a food processor.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter, as it will add air and result in uneven baking, and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for an hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
How to Make Pumpkin Cheesecake Step-by-Step
Prep: Bring the cream cheese, heavy cream, and eggs to room temperature for 30-60 minutes before beginning so they combine more easily. Preheat your oven to 350°F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the 9-inch springform pan. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.
Mix the Crust: Place 2 cups of graham cracker crumbs in a bowl; pour in 6 tablespoons of melted unsalted butter, ¼ cup of granulated sugar, and 1 teaspoon of pumpkin pie spice; and stir until combined. If you need to crush whole graham crackers, use a food processor, or place them in a Ziplock bag and smack it with a rolling pin.
Bake the Crust: Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Be careful to get an even layer of crust. It’s best to use a glass or measuring cup to get an even, hard-packed crust, and keep buildup out of the corners. Bake the crust for 10 minutes. Remove the crust from the oven and allow it to cool completely while you make the filling.
Beat the Filling: Using a hand or stand mixer, beat 32 ounces (4 bricks) of room-temperature cream cheese on low speed until soft. Add 1 cup of granulated sugar, ¼ cup of brown sugar, 15 ounces (1 can) of pumpkin puree, ½ cup of room-temperature heavy cream, 1 tablespoon of pure vanilla extract, and 1 tablespoon of pumpkin pie spice. Mix on low speed just until the ingredients are mixed.
Add the Eggs: Add 3 large, room-temperature eggs, one at a time, to the cream cheese mixture, and blend on low speed, scraping the sides of the bowl with a rubber spatula. Take care not to overmix the batter, or your cheesecake will crack. Mix in each egg until just combined.
Bake the Cheesecake: Pour your pumpkin cheesecake batter into the baked and cooled graham cracker crust. Spread evenly. Place the cheesecake in the prepared water bath in the oven, being careful not to touch the very hot water. Bake for 80-90 minutes (don’t open the oven door to check on it during baking). The cheesecake will be done when the center is still a little jiggly when you gently shake the pan, but the outer edges seem firm. When it’s baked, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the door by placing a wooden spoon in it.
Chill and Serve: Take the cheesecake out of the oven and let it cool completely, then put it in the fridge for at least 5 hours. Carefully remove the springform pan, first running a small knife blade around the outer edge. Cut into slices, and serve with whipped cream, drizzled caramel sauce, or ice cream.
How to Store and Freeze
Store leftover pumpkin cheesecake tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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