If you’re craving a dessert that perfectly captures the cozy warmth of autumn, look no further than this Pumpkin Cheesecake Recipe. Combining the rich creaminess of cheesecake with the festive flavors of pumpkin and spices, it’s a luxurious treat that feels like a big, delicious hug on a plate. Whether you’re baking for a holiday gathering or simply want to enjoy a slice of autumn any day of the week, this recipe delivers that perfect balance of sweet and spiced that will have everyone asking for seconds. The graham cracker crust adds a buttery crunch that contrasts beautifully with the smooth, velvety filling topped with a luscious sour cream layer and crunchy pecans for the ultimate fall indulgence.

Ingredients You’ll Need

A round cake pan filled with smooth, light brown batter with a creamy texture. Two woman's hands are holding the pan on both sides. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Pumpkin Cheesecake Recipe uses simple, wholesome ingredients that each play an essential role in creating its amazing flavor and texture. From the buttery graham cracker crust to the warm spices folded into the pumpkin-spiked filling, every component comes together to make this dessert truly unforgettable.

Graham cracker crumbs: Offer a crispy, buttery base that complements the creamy filling perfectly.
Sugar: Provides just the right amount of sweetness to the crust, filling, and topping.
Butter, melted: Binds the crust ingredients and adds richness.
Cream cheese (2 packages, softened): The key to a smooth, creamy, and rich cheesecake texture.
Eggs (room temperature, lightly beaten): Help set the filling with a silky finish.
Canned pumpkin: Brings that unmistakable earthy sweetness and moisture to the filling.
Ground cinnamon, ginger, nutmeg, Salt: Warm spices that infuse the cheesecake with cozy autumn flavors.
Sour cream: Creates a tangy, velvety topping that balances the sweetness.
Vanilla extract: Enhances all the flavors with a subtle fragrant note.
Pecan halves, chopped: Add a crunchy, nutty contrast for visual appeal and texture.

How to Make Pumpkin Cheesecake Recipe

Step 1: Make the Crust

Start by preheating your oven to 350°F. In a small bowl, mix together graham cracker crumbs and sugar to sweeten the crust evenly. Pour in the melted butter and stir until every crumb is moist. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Pro tip: use the bottom of a large measuring cup to pack the crust down smoothly and evenly. Pop the crust in the fridge while you prepare the filling—chilling helps it hold its shape during baking.

Step 2: Prepare the Filling

In a large bowl, beat the softened cream cheese and sugar together until you have a smooth, lump-free base—that’s the foundation of creamy bliss. Add the eggs all at once, beating on low speed just until blended to avoid incorporating too much air, which can cause cracking. Gently stir in the pumpkin, cinnamon, ginger, nutmeg, and salt until just combined. Remember, a light hand here keeps the texture silky and the cheesecake crack-free.

Step 3: Bake the Cheesecake

Take the chilled crust out of the refrigerator and place the springform pan on a baking sheet for easy handling. Pour the luscious filling over the crust and spread it evenly. Bake for 50 minutes — during this time, the edges will set up while the center stays slightly soft, ensuring that creamy texture everyone loves.

Step 4: Whip Up the Topping

While the cheesecake is baking, whisk together the sour cream, sugar, and vanilla extract in a small bowl until smooth. This luscious topping adds tang and richness that perfectly complements the spiced pumpkin filling.

Step 5: Add the Topping to the Cheesecake

After the 50 minutes of baking, carefully remove the cheesecake from the oven. Gently spread the sour cream mixture over the top of the filling in an even layer. Pop the cheesecake back into the oven and bake for an additional five minutes. This step sets the topping beautifully without overcooking the filling underneath.

Step 6: Cool the Cheesecake

Remove the cheesecake from the oven and place it on a cooling rack. Let it rest for 10 minutes, then carefully run a knife around the edge of the pan to loosen the crust and filling. Allow it to cool for another hour at room temperature before refrigerating. This gradual cooling helps prevent cracking.

Step 7: Chill the Cheesecake Overnight

For the absolute best texture and flavor, refrigerate your cheesecake overnight. Before serving, remove the springform pan ring gently, and sprinkle the chopped pecans on top to add a delightful crunch and nutty aroma that brings the whole dessert together.

How to Serve Pumpkin Cheesecake Recipe

The image shows a slice of pumpkin cheesecake on a white plate with a crumbly brown crust at the bottom, a thick orange creamy middle layer, and a smooth white whipped cream layer on top. Small pieces of nuts are scattered on the whipped cream. A silver fork is placed next to the cheesecake slice on the plate. In the background, there is another slice of the same cheesecake on a white plate, a gray cup filled with a dark brown liquid, a small wooden bowl with mixed nuts, and a coffee press on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnishes elevates this Pumpkin Cheesecake Recipe to next-level gorgeousness. Chopped pecans provide a lovely crunchy contrast, but feel free to add dollops of homemade whipped cream or a light drizzle of caramel sauce for an extra touch of indulgence. Cinnamon dusting on top can also add a festive flair and aroma.

Side Dishes

Serve this cheesecake alongside a warm cup of coffee, chai tea, or even hot apple cider to round out the cozy autumn experience. Fresh fruit like sliced pears or a tangy cranberry compote also makes a nice pairing that balances the richness beautifully.

Creative Ways to Present

Try serving individual slices with piped whipped cream rosettes and a sprinkle of cinnamon or nutmeg for a stunning presentation. Or use mini graham cracker crusts and make bite-sized pumpkin cheesecake cups topped with crushed pecans—perfect for parties and gatherings where finger foods reign supreme.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin cheesecake should be stored in the refrigerator, either in the springform pan covered loosely with plastic wrap or sliced and wrapped individually. It will keep its fresh taste and texture for up to five days, making it easy to enjoy a treat any time.

Freezing

This Pumpkin Cheesecake Recipe freezes beautifully. Wrap the whole chilled cheesecake tightly in aluminum foil or plastic wrap, or store individual slices in airtight containers. Freeze it for up to one month. When ready to eat, thaw in the refrigerator overnight or let it sit at room temperature for about an hour before serving.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let a slice sit at room temperature for 20 minutes before serving. Avoid microwaving, as this can alter the texture and cause the filling to become grainy.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Cheesecake Recipe?

While fresh pumpkin can be used, canned pumpkin puree offers consistent moisture and texture, making it a more reliable choice for this recipe. If you use fresh, be sure to cook and puree it well, then drain excess water for best results.

How do I prevent cracks in my pumpkin cheesecake?

Gentle mixing to avoid too much air, adding eggs at the end, and cooling the cheesecake gradually all help prevent cracks. Some bakers use a water bath during baking, but this recipe works well without one if you follow the instructions carefully.

What can I substitute for pecans if I have a nut allergy?

You can skip the pecans altogether or use a crunchy topping like toasted coconut flakes or crushed graham crackers for texture without nuts.

Is this Pumpkin Cheesecake Recipe gluten-free?

As written, it is not gluten-free because of the graham cracker crust. However, you can substitute gluten-free graham cracker crumbs or gluten-free cookies to make it safe for those avoiding gluten.

Can I make this cheesecake ahead for a party?

Absolutely! This Pumpkin Cheesecake Recipe actually benefits from chilling overnight or even up to two days ahead. It allows the flavors to meld beautifully and makes party day much easier.

Final Thoughts

This Pumpkin Cheesecake Recipe is truly a standout dessert that brings a festive spirit to any table. Its creamy, spiced filling paired with a buttery crust and tangy topping makes every bite a celebration of fall’s best flavors. I can’t recommend enough giving it a try—once you make it, it’s likely to become a beloved tradition in your kitchen for years to come.