Pumpkin Spice Cheesecake
A creamy, rich pumpkin cheesecake with warm cinnamon and nutmeg, baked over a buttery homemade graham cracker crust. This easy pumpkin dessert is perfect for fall gatherings, Thanksgiving, or whenever you’re craving a pumpkin flavored cheesecake!
Try my favorite original Pumpkin Pie and my Pumpkin Pie Cheesecake recipe!
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There’s just something about pumpkin cheesecake that makes fall feel official. The creamy pumpkin filling, warm cinnamon and nutmeg, buttery graham cracker crust, it’s everything I want in a fall dessert.
And this particular pumpkin cheesecake feels a little extra special to me because it brings back memories of my garden last fall.
My Pumpkin Patch That Went a Little Overboard
Last fall, I grew pumpkins in my garden for the first time in a while, and let me tell you… those pumpkins LOVED that garden!
I had added some wood ash from our wood stove to the garden, and apparently the pumpkins approved. I ended up with quite a pumpkin harvest!
We had actually sold our house and were getting ready to leave New Hampshire that fall, so I couldn’t take all those pumpkins with me. I left some behind for the new family to enjoy and gave some away, too.
It was honestly pretty fun knowing that something I had grown would be there waiting for the next family to enjoy.
Fast-forward to this year, and I don’t have much of a garden at all. But, being me, I just couldn’t resist planting something.
So far, my grand pumpkin harvest consists of…
One mini pumpkin. 😂
You’ll see my little pumpkin making an appearance in the photos for this recipe. It’s not exactly the pumpkin patch of last year, but hey, I’m celebrating the wins!
And while I may not have a garden full of pumpkins this year, I can still make one of my favorite fall desserts: pumpkin cheesecake.
Why You’ll Love This Pumpkin Cheesecake
If you love pumpkin pie but also love cheesecake, this recipe gives you the best of both worlds.
The filling is rich and creamy without being overly complicated, and the pumpkin pairs beautifully with the warm cinnamon and nutmeg. A simple graham cracker crust gives the cheesecake a buttery, slightly sweet base that complements the creamy pumpkin filling perfectly.
And the best part?
You don’t need a complicated water bath.
Just mix, bake, cool, refrigerate, and you’re ready for a beautiful fall dessert.
This pumpkin cheesecake is perfect for:
- Thanksgiving dessert
- Fall family dinners
- Friendsgiving
- Holiday gatherings
- Sunday dinner
- A cozy weekend baking project
- Any time you’re craving pumpkin!
Ingredients for Pumpkin Cheesecake
Graham Cracker Crust
You’ll need:
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup granulated sugar
The crust comes together quickly. Simply combine the ingredients and press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Pumpkin Cheesecake Filling
For the creamy pumpkin filling, you’ll need:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree
- ⅔ cup evaporated milk
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
These simple ingredients create a cheesecake that’s creamy, pumpkin-filled, and full of classic fall flavor.
How to Make Pumpkin Cheesecake
1. Make the Graham Cracker Crust
Start by preheating your oven to 350°F.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Bake the crust for 6–8 minutes, then remove it from the oven and let it cool on a wire rack.
2. Make the Pumpkin Cheesecake Filling
While the crust cools, prepare the filling.
In a blender or large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
Add the eggs and beat until just combined.
Next, add the pumpkin puree, evaporated milk, cinnamon, and nutmeg. Mix until everything is smooth and well combined.
The filling should have a beautiful creamy pumpkin color and smell like fall.
3. Fill the Crust
Pour the pumpkin cheesecake filling into the cooled graham cracker crust.
Give the pan a gentle shake if needed to help the filling settle evenly.
4. Bake
Bake the cheesecake at 350°F for 55–60 minutes.
The edges should be set while the center still has a slight jiggle.
Don’t worry if the center looks a little soft when you take it out. The cheesecake will continue to set as it cools and chills.
5. Cool and Refrigerate
Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
Once cooled, refrigerate for at least 4 hours, although I highly recommend letting it chill overnight if you have the time.
That long chill makes slicing much easier and gives the cheesecake its wonderful creamy texture.
Tips for Making the Best Pumpkin Cheesecake
Soften your cream cheese.
This helps create a smooth filling without little lumps of cream cheese throughout the cheesecake.
Don’t overbake it.
The center should still have a slight jiggle when the cheesecake comes out of the oven. Overbaking can result in a dry or cracked cheesecake.
Give it plenty of time to chill.
Four hours is the minimum, but overnight is even better.
Use pure pumpkin puree.
Make sure you’re using plain pumpkin puree rather than canned pumpkin pie filling, since pumpkin pie filling already contains added sugar and spices.
Let it cool before refrigerating.
Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator.
Frequently Asked Questions
Absolutely! Pumpkin cheesecake is actually an excellent make-ahead dessert. Prepare it the day before serving and refrigerate it overnight.
Refrigerate the cheesecake for at least 4 hours before slicing. For the best texture, chilling overnight is recommended.
Yes. Homemade pumpkin puree can be used as long as it has a similar consistency to canned pumpkin puree. If your homemade puree is particularly watery, strain off excess liquid before using it.
The edges should look set while the center should still have a slight jiggle. The cheesecake will continue to firm up as it cools and chills.
Keep the cheesecake covered and refrigerated. It is best served chilled.
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Pumpkin Cheesecake
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter melted
- ¼ cup granulated sugar
Pumpkin Cheesecake Filling
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree
- ⅔ cup evaporated milk
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake for 6–8 minutes.
- Remove the crust from the oven and allow it to cool on a wire rack.
Pumpkin Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs and beat until combined.
- Add the pumpkin puree, evaporated milk, cinnamon, and nutmeg. Mix until the filling is smooth and well combined.
- Pour the pumpkin cheesecake filling into the cooled graham cracker crust.
- Bake at 350°F for 55–60 minutes, or until the edges are set and the center still has a slight jiggle.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
- Make sure the cream cheese is softened before mixing for a smooth, creamy cheesecake filling.
- The center should still have a slight jiggle when the cheesecake is removed from the oven. It will continue to set as it cools.
- For the best texture and easiest slicing, refrigerate the cheesecake overnight.
- Store covered in the refrigerator.
