Creamy Pumpkin Cheesecake Recipe That Steals Every Thanksgiving

By:

Christina R. Jones

June 23, 2025

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Oh my gosh, you guys—this pumpkin cheesecake is my absolute favorite fall dessert! Picture this: a velvety smooth filling spiked with warm cinnamon and cloves, resting on a buttery graham cracker crust that’s got just the right amount of spice. I’ve been making this exact recipe every Thanksgiving since college, and let me tell you, it disappears faster than the turkey every single year.

The magic happens when the rich cream cheese filling meets that earthy pumpkin puree—it’s like autumn in every bite. And that crust? Don’t even get me started. The cinnamon and nutmeg make it smell like pumpkin pie, but the texture is pure cheesecake heaven. Trust me, once you try this version, you’ll never go back to plain old pumpkin pie again!

What I love most is how the flavors deepen overnight in the fridge. By the next day, that first creamy slice practically melts in your mouth with all those cozy fall flavors. My friends always beg me to bring this to potlucks—it’s that good!

Why You’ll Love This Pumpkin Cheesecake

Listen, I know there are a million pumpkin desserts out there, but this cheesecake? It’s special. Here’s why:

Creamy dreamy texture – That perfect balance between rich cheesecake and smooth pumpkin pie filling that just melts in your mouth
Fall flavors in every bite – Cinnamon, nutmeg, and cloves make it taste like Thanksgiving on a plate
Surprisingly easy – No water bath needed! Just mix, bake, and chill (the hardest part is waiting overnight)
Crowd-pleaser – Works for fancy dinners but casual enough for Sunday football snacks
Makes amazing leftovers – Gets even better after a day or two in the fridge (if it lasts that long!)

Seriously, this recipe checks all the boxes. It’s the dessert I get asked to bring to every fall gathering – and I’m not complaining one bit!

Ingredients for Pumpkin Cheesecake

Alright, let’s gather all the goodies you’ll need to make this dreamy pumpkin cheesecake. I’ll be real with you – using the right ingredients makes ALL the difference here. Don’t even think about using that brick-hard cream cheese straight from the fridge! Here’s exactly what you’ll want to have ready:

1 1/2 cups graham cracker crumbs – About 12 full sheets crushed (I like doing this in a zip-top bag with a rolling pin – great stress relief!)
1/4 cup granulated sugar – For that sweet crust
1/2 tsp ground cinnamon + 1/4 tsp nutmeg – Our secret spice weapons
6 tbsp melted butter – The glue that holds our crust together
16 oz cream cheese, softened – Leave it out for 2 hours, or microwave 10 seconds at a time until it gives when pressed
3/4 cup granulated sugar – Not too sweet, just right
1 tsp vanilla extract – The good stuff, please!
3 large eggs – Room temp is best (I pop them in warm water for 5 minutes if I forget)
1 cup pumpkin puree – NOT pumpkin pie filling (Libby’s is my go-to)
1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp cloves – Our pumpkin spice dream team

See? Nothing too fancy – just good, simple ingredients that come together to make something magical. Now let’s get mixing!

How to Make Pumpkin Cheesecake

Okay friends, let’s dive into making this beauty! I promise it’s easier than it looks – just follow these steps carefully, and you’ll have a showstopper dessert that’ll make everyone think you’re a pastry chef.

Preparing the Crust

First things first – that glorious spiced crust! Mix your graham cracker crumbs, sugar, cinnamon, and nutmeg in a bowl. Drizzle in the melted butter and stir until it looks like wet sand. Now here’s my trick: dump it into your springform pan and use the bottom of a measuring cup to press it firmly into an even layer. Bake at 325°F for 10 minutes – just until it smells amazing. Let it cool while you make the filling.

Making the Filling

Now for the star of the show! Beat your softened cream cheese with sugar and vanilla until it’s completely smooth – no lumps allowed! Scrape the bowl well (I mean it – those sneaky lumps hide in the corners). Add eggs one at a time, mixing just until combined after each. Overbeating eggs = cracks, and we don’t want that! Finally, gently fold in your pumpkin puree and spices. The batter should be silky smooth and smell like autumn dreams.

Baking and Chilling

Pour that gorgeous orange filling over your cooled crust and smooth the top. Bake at 325°F for 50-60 minutes – the edges should be set but the center will still jiggle slightly. Turn off the oven, crack the door, and let it cool slowly for an hour. This prevents cracks! Then comes the hardest part – refrigerate for at least 4 hours, but overnight is magic. Trust me, the wait is worth it!

Pumpkin Cheesecake - detail 1

See? Not so scary! Just take it step by step, and you’ll have the creamiest, most flavorful pumpkin cheesecake that’ll have everyone begging for seconds.

Tips for the Perfect Pumpkin Cheesecake

Listen, I’ve made all the mistakes so you don’t have to! Here are my hard-earned secrets for pumpkin cheesecake perfection:

Room temp is non-negotiable – Your cream cheese and eggs MUST be at room temperature. Cold ingredients make lumpy batter, and nobody wants that.
Don’t overmix the eggs – Once you add them, mix just until combined. Overbeating incorporates too much air and leads to cracks.
Slow cooling is key – That hour in the turned-off oven? It’s not optional! It prevents the top from collapsing or cracking.
Patience, grasshopper – I know it’s tempting, but that overnight chill transforms good cheesecake into magical cheesecake.
Springform trick – Run a knife around the edge after baking but before chilling. This prevents the sides from sticking as it contracts.

Follow these tips, and you’ll get that smooth, crack-free top every time. Promise!

Pumpkin Cheesecake Variations

Want to mix things up? This pumpkin cheesecake is crazy versatile! Try swapping the graham crust for crushed gingersnaps – the extra spice is amazing. For crunch, mix chopped pecans into the crust or sprinkle them on top. Feeling fancy? Swirl in some caramel sauce before baking. The possibilities are endless!

Serving Suggestions

Oh, the fun part – dressing up your masterpiece! A simple dollop of fresh whipped cream is classic, but why stop there? Drizzle warm caramel sauce over each slice for that extra wow factor. My personal favorite? A scoop of vanilla ice cream melting into the creamy pumpkin filling – pure heaven! For holiday gatherings, I sometimes sprinkle candied pecans on top for crunch. Honestly though? This cheesecake shines bright enough to stand alone if you’re in a hurry.

Storing and Reheating Pumpkin Cheesecake

Good news—this pumpkin cheesecake actually gets better with time! In the fridge, it’ll stay perfect for 3-4 days (if it lasts that long). Just cover it tightly with plastic wrap. Want to freeze it? Wrap individual slices in plastic, then foil, and they’ll keep for up to a month. Thaw overnight in the fridge when those cheesecake cravings hit!

Pumpkin Cheesecake FAQs

I get asked these questions ALL the time, so let’s tackle the big ones right here:

Can I use canned pumpkin?
Absolutely! In fact, I only use canned pumpkin puree (not pie filling) for consistent results. Libby’s is my go-to brand—it’s smooth and has the perfect pumpkin flavor. Fresh pumpkin can be too watery unless you’re super careful about draining it.

Why did my cheesecake crack?
Oh honey, we’ve all been there! The main culprits are: overmixing the batter (too much air), baking too hot (low and slow is key), or cooling too fast. That’s why I insist on letting it cool gradually in the turned-off oven. If it does crack? Just cover it with whipped cream—no one will know!

Can I make this ahead?
Yes, and you should! This cheesecake needs at least 4 hours to chill, but overnight is magic. The flavors develop beautifully, and the texture becomes perfectly creamy. It actually keeps getting better for 2-3 days!

Can I freeze leftovers?
You bet! Wrap individual slices tightly in plastic wrap, then foil. They’ll keep for about a month. Thaw overnight in the fridge—it’ll taste just as dreamy as the day you made it.

Nutritional Information

Okay, let’s talk numbers—because let’s be real, we’re all going to eat this pumpkin cheesecake anyway! Just so you know, these are estimates based on my exact recipe (because who can stop at just one slice?). Each glorious serving comes out to about 380 calories, with 24g of fat – but hey, that’s the good kind of fat from all that creamy cheese and butter!

Nutrition will vary slightly depending on your specific brands of cream cheese and pumpkin puree. But here’s my philosophy: when it tastes this good and makes people this happy, it’s worth every single delicious calorie. Just balance it out with an extra salad tomorrow—problem solved!

Rate This Recipe

Did you make this pumpkin cheesecake? I’d love to hear how it turned out! Leave a comment below and let me know what you think – your feedback makes my day!