Pumpkin Cheesecake

This Pumpkin Cheesecake is my favorite way to bring together the silky richness of classic cheesecake and the cozy, spiced flavors of pumpkin pie. It starts with a buttery graham cracker crust and finishes with a creamy, pumpkin-filled center that’s perfect for holidays, dinner parties, or when I just want to treat myself to something truly indulgent. With optional toppings like whipped cream, caramel, and toasted pecans, it’s a showstopper every time.

Why You’ll Love This Recipe

I love this recipe because it’s the best of both worlds—cheesecake and pumpkin pie in one decadent bite. The texture is velvety smooth, and the balance of warm spices with the tangy cream cheese makes it incredibly satisfying. It also holds up beautifully when sliced, making it perfect for entertaining. And although it’s rich and indulgent, it’s surprisingly simple to prepare with no water bath required.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

• 1 1/2 cups graham cracker crumbs (about 12 whole crackers)

• 6 tablespoons unsalted butter, melted

• 1 tablespoon sugar

• 1/2 teaspoon cinnamon

Filling

• 24 oz cream cheese, room temperature

• 1 1/2 cups packed light brown sugar

• 1 (15 oz) can pumpkin pie mix

• 4 large eggs

• 1/4 cup sour cream

• 2 tablespoons all-purpose flour

• 2 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

• 1 tablespoon vanilla extract

Optional Toppings

• 1 cup cold heavy cream

• 1 tablespoon sugar

• 1/2 teaspoon vanilla extract

• Pumpkin pie spice (for dusting)

• Toasted pecans

• Caramel sauce

directions

Make the crust:
I start by preheating the oven to 350°F. Then I pulse graham crackers into fine crumbs and mix them with the sugar, cinnamon, and melted butter. I press the mixture into the bottom and slightly up the sides of a 9-inch springform pan, then bake the crust for 8 minutes and let it cool completely.

Prepare the filling:
In the bowl of a stand mixer fitted with the paddle attachment, I beat the cream cheese and brown sugar for about 5 minutes, until the mixture is smooth and fluffy.

In a separate bowl, I whisk together the pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. I then add this pumpkin mixture to the cream cheese mixture and mix on low speed until it’s fully combined.

Bake the cheesecake:
I pour the filling into the cooled crust and bake it for 1 hour at 350°F. The center should still have a slight wobble when it’s done. I turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 45 minutes.

After that, I let it cool completely at room temperature, then refrigerate it for at least 4 hours or overnight for the best texture.

Make the whipped cream (optional):
I chill a mixing bowl and beat the cold heavy cream, sugar, and vanilla extract until soft peaks form—this takes about 2 minutes.

Serve:
Once the cheesecake is fully chilled, I remove it from the springform pan carefully. I top it with whipped cream, a drizzle of caramel sauce, toasted pecans, and a light dusting of pumpkin pie spice if I’m going for a truly decadent finish.

Servings and timing

• Servings: 10 slices

• Prep Time: 30 minutes

• Cooking Time: 1 hour

• Total Time: 7 hours 30 minutes (including chilling)

Variations

Sometimes I switch up the crust by using gingersnap cookies instead of graham crackers for extra spice. I’ve also swirled a bit of caramel into the top of the batter before baking for a beautiful marbled look. When I want a lighter version, I use low-fat cream cheese and skip the toppings, though the texture is a little softer.

storage/reheating

I store leftover cheesecake in the refrigerator, covered, for up to 5 days. It tastes even better the next day. If I want to freeze it, I wrap individual slices tightly and freeze them for up to 2 months. I let them thaw in the fridge overnight before serving. I don’t recommend reheating—this cheesecake is best served chilled.

FAQs

Can I use pumpkin puree instead of pumpkin pie mix?

Yes, but I add extra sugar and spices to compensate. Pumpkin pie mix already has sweeteners and spices included, so if I use plain puree, I increase the sugar and add more pumpkin pie spice.

Do I need a water bath for baking?

No, this recipe bakes evenly without a water bath. Letting it cool slowly in the oven helps prevent cracks.

How do I know when the cheesecake is done?

The center should still have a slight jiggle but not be liquid. It will firm up completely as it cools and chills.

Can I make this cheesecake ahead of time?

Yes, and I often do. I bake it the night before and let it chill overnight so it’s fully set and ready to slice the next day.

What if I don’t have a springform pan?

I can use a deep 9-inch pie dish or cake pan, but I line it well with parchment for easy removal. The crust won’t come up the sides as much, but it still works.

Can I use store-bought whipped topping?

Yes, though I prefer fresh whipped cream. It’s quick to make and tastes much better with this rich dessert.

Can I use a different crust?

Absolutely. I’ve used crushed Biscoff cookies, gingersnaps, or even vanilla wafers depending on what I have on hand.

What’s the best way to slice the cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between cuts for neat slices every time.

Can I skip the sour cream?

Yes, but the sour cream adds a bit of tang and helps balance the richness. Greek yogurt is a good substitute.

How do I store leftovers?

I keep them covered in the fridge, and they stay fresh for up to 5 days. For longer storage, I freeze individual slices.

Conclusion

This Pumpkin Cheesecake is everything I love about fall desserts—creamy, spiced, and totally indulgent. It’s a beautiful centerpiece for any celebration and so satisfying to slice into after it’s chilled and set. Whether I’m making it for Thanksgiving, a dinner party, or just because, it always impresses and never lasts long.

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