Looking for the perfect fall dessert? This pumpkin spice cheesecake recipe is rich and creamy, with tons of pumpkin flavor and a cinnamon-graham crust. Bonus: no water bath needed!
🧡 Easy Pumpkin Cheesecake Recipe
Now, we all know that pumpkin pie is a classic fall and Thanksgiving dessert, but what about pumpkin cake? Are we serving that at the Thanksgiving table, too?
Trick question! The answer to cake is always YES, obviously. And when it’s cheesecake? That’s a double YES. So good news, cheesecake lovers: this Pumpkin Spice Cheesecake Recipe is a delicious — wait, make that a decadent — way to enjoy fall’s signature flavors. No pie crust required!
If you’ve been intimidated by cheesecakes in the past, this is a great starter cheesecake recipe because:
- it’s beginner-friendly (no water bath needed!)
- doesn’t crack
- always turns out rich and creamy
This cheesecake recipe starts with a homemade cinnamon-scented graham cracker crust, filled with a smooth and creamy pumpkin spice cheesecake filling. It’s finished with whipped cream, ground cinnamon, and a thick drizzle of caramel sauce. Let’s do this!
Table of Contents
🧾What You’ll Need
Ingredients
Here are a couple of things to keep in mind as you put together your shopping list. See the recipe card below for full ingredient amounts! (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Crust
- Graham cracker crumbs: You can crush your own, or buy a box of graham cracker crumbs at the store. If you’re crushing your own, you’ll need 12-14 graham crackers to get the 1 3/4 cups needed for the graham cracker crust.
- Ground cinnamon
- Granulated sugar
- Unsalted butter: If you don’t have unsalted butter, you can replace it with salted butter.
For the Cheesecake Filling
- Full-fat cream cheese: Make sure you’re using full-fat cream cheese blocks, not “light” cream cheese, or “whipped” cream cheese in a tub. The cream cheese needs to be completely room temperature before getting started to prevent lumps and overmixing.
- Pumpkin puree: Be sure you’re using pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and other ingredients, and it won’t work for this recipe.
- Granulated sugar
- All-purpose flour: Just a bit, to bind the filling together.
- Pumpkin pie spice: To give the cheesecake its signature flavor, use pumpkin pie spice. It’s an easy way to infuse your fall baking with those classic cozy autumn flavors, without having to buy lots of individual spices. You can swap it out for an equal amount of ground cinnamon if that’s all you have on hand, or check the Tips below for tips on making your own pumpkin pie spice.
- Vanilla extract: I love this Madagascar bourbon vanilla by Nielsen-Massey.
- Heavy whipping cream
- Large eggs: Give your eggs about 30 minutes to come to room temperature before mixing them into the batter. They’ll blend with the other ingredients more easily. Or, submerge them in a bowl of hot water for 5 minutes to quickly warm them up.
For the Toppings
- Whipped cream: Use a can of store bought whipped cream or make your own. (Instructions in the FAQ below!)
- Ground cinnamon
- Caramel sauce: I love serving the cheesecake with a generous drizzle of store bought or homemade caramel sauce.
Equipment
- Springform pan: I definitely recommend using a 9-inch springform pan to make cheesecake. This makes it so much easier to remove the cheesecake without it falling apart. You can also use an 8-inch springform pan for a thicker cheesecake.
- Food processor: The easiest way to make graham cracker crumbs is in a food processor. If you don’t have one, place your crackers in a plastic zipper bag and use a rolling pin to crush them until fine.
- Mixer: It’s easiest to make the filling in a stand mixer, but you can also use a hand mixer.
- Large chef’s knife: You’ll need a large chef’s knife to cut the cheesecake. Check the FAQs for how to cut perfect slices.
🧡More Pumpkin Recipes You’ll Love
If you love pumpkin spice as much as I do, check out check out my collection of pumpkin dessert recipes! Here are just a few of my favorites:
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Pumpkin Spice Cheesecake
Ingredients
For the crust:
- 6.5 oz graham cracker crumbs, (1.75cups), from 12-14 graham crackers
- 1/4 tsp ground cinnamon
- 2 TBSP granulated sugar
- 3 oz unsalted butter, (6 TBSP), melted
For the cheesecake filling:
- 32 oz full-fat cream cheese, (4 packages), at room temperature, see Note below
- 8 oz pumpkin puree, (1cup)
- 5.25 oz granulated sugar, (3/4 cup)
- 3 TBSP all-purpose flour
- 2 tsp pumpkin spice
- 1 tsp vanilla extract
- 4 fl oz heavy whipping cream, (1/2 cup)
- 3 large eggs, at room temperature
Toppings (optional):
- Whipped cream
- Ground cinnamon
- Caramel sauce, store bought or homemade
Instructions
For the crust:
- Prepare to bake: Preheat your oven to 350° F (176° C) and prepare a 9" springform pan by spraying with non-stick spray. Set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well).
- Make graham cracker crumbs: Prepare the crust by adding about 14 graham crackers to a food processor and pulse until you get about 1 3/4 cup of crumbs. (Alternately, place the crackers in a plastic zipper bag and crush them with a rolling pin until fine.)
- Finish crust mixture: Add in the melted butter, cinnamon, and sugar. Pulse until well combined. The crust mixture should have the texture of wet sand that clumps together when pressed. (Alternately, mix the crust ingredients in a mixing bowl.)
- Press crust into pan: Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1" up the sides.
- Bake and cool: Bake for 10 minutes, until golden and fragrant. Remove and allow to cool on a wire rack.
For the cheesecake filling:
- Beat cream cheese: Add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- Add pumpkin: Add the pumpkin puree and mix well until combined.
- Add sugar, flour, and spices: With the mixer on low speed, slowly add the sugar, flour, and pumpkin spice. Once combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Mix in vanilla and cream: Add the vanilla extract and heavy cream mix until just combined. Increase speed to high for about 1 minute.
- Add eggs, one at a time: Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Fill pan: Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Bake: Bake at 350° F (176° C) for 15 minutes then, without opening the oven door, reduce heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-O like consistency, not a runny/watery consistency).
- Cool in oven: Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Cool and set: Allow to cool on a wire rack until completely cooled an place in the refrigerator for at least 6 hours but overnight is recommended.
- Finish cheesecake: Top with whipped cream and dust with ground cinnamon or drizzle with caramel sauce.
To serve:
- Remove: To remove the cheesecake from the springform pan, take a long spatula or butter knife, dip it in warm water, and slide it around the sides of the pan to release the cake.
- Slice: To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.
- Store: Refrigerate until ready to serve. Keep leftovers in an airtight container in the refrigerator for up to 1 week. The cheesecake can also be frozen for up to 3 months. To freeze, wrap it in plastic wrap followed by aluminum foil, place it into a plastic zip-top bag, and store it in the freezer. Thaw overnight in the fridge to serve again.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
📸 Photo Tutorial: How to Make Pumpkin Spice Cheesecake
This step-by-step tutorial will guide you through this recipe to ensure your pumpkin cheesecake comes out perfectly. Full instructions are included in the recipe card above.
Make the graham cracker crust
- Make crust mixture: Mix up the ingredients for the graham cracker crust, and press it into the bottom of a 9-inch springform pan.
- Bake and cool: Bake the crust in a 350º F oven for 10 minutes, until it is fragrant and starts to take on color. Cool the crust while you prepare the filling.
Make the pumpkin cheesecake filling
- Whip cream cheese: Place softened cream cheese in a mixer, and cream together until light and fluffy, about 4-5 minutes.
- Add pumpkin: Add pumpkin puree to the whipped cream cheese.
- Combine well: Mix well until cream cheese and pumpkin are fully combined.
- Add sugar, flour, and spice: With the mixer on low, add in sugar, flour, and pumpkin pie spice.
- Add vanilla and cream: With the mixer running, add in the vanilla and heavy cream, and mix until just combined.
- Add eggs, 1 at a time: Mix in the eggs, one at a time until just combined. Be careful not to over-mix; this is very important for preventing cracks in the cheesecake!
Bake the cheesecake
- Bake: Pour the batter over the crust in the prepared springform pan. Bake at 350º F for 15 minutes, then reduce the heat to 200º F (without opening the oven door), and bake for another 50-55 minutes.
- Cool slowly: Turn the oven off, crack the oven door, and allow cheesecake to cool for 15-20 minutes in the oven before transferring to a wire cooling rack. Refrigerate for at least 6 hours (overnight is best) before slicing and serving.
💭Variations
If you’re feeling adventurous, try switching up the recipe with one of these variations:
- Try another crust. Swap the regular graham crackers out for chocolate graham crackers, crushed Oreos, gingersnaps, or Nilla wafers.
- Add nuts. Mix in toasted pecans or walnuts to give the filling a bit of crunch. Candied nuts would also be delicious!
- Make it chocolate-y. Stir chocolate chips into the filling or top it off with a drizzle of chocolate sauce.
- Try other cheesecakes! You can’t go wrong with pumpkin, especially during the holidays, but if you’re looking for other flavors, check out more of my easy cheesecake recipes!
💡 Tips for Success
- Use full-fat cream cheese bricks. I recommend Philadelphia brand for the best results. “Whipped” or “light” cream cheese in a tub will not yield the same results.
- Room temperature cream cheese: Allow the cream cheese to soften to room temperature before you incorporate it into the filling, about 30 minutes. This helps to ensure there are no lumps in the batter. To speed up the softening, you can (carefully!) use the microwave. Cube the cream cheese into 1-inch blocks and place it on a plate. Microwave it at 50% powder for 10 seconds then check it. Add additional time in 5- to 10-second intervals just until it is soft – the exact amount of time you’ll need will depend on starting temp and your microwave.
- Mix the cream cheese well. I cream it for at least 4-5 minutes to make sure it’s completely smooth and there are no lumps. This ensures you have a smooth, consistent batter.
- Don’t over-mix. After you add the eggs, mix just until combined. If you over-mix after the eggs are added, it has a higher chance of cracking.
- Test for doneness: Once the edges look set, gently wiggle the pan. The center should jiggle slightly when it’s done. Keep in mind that it will continue to bake while cooling in the oven. I have found that 50 minutes in my oven is the perfect time to turn off the heat. It may look a little undercooked, but will set to creamy perfection.
- Chill overnight. For the best results, let the cheesecake chill in the fridge overnight (a minimum of 6 hours) to completely set.
- Cut with a warm knife: To get the perfect slice of cheesecake, run a large chef’s knife under hot water on both sides until warm. Wipe off with a clean paper towel and make your first slice. Repeat for your second slice and so on, wiping and reheating the blade as needed.
💭 FAQs
No pumpkin pie spice mix? No problem! Pumpkin pie spice is easy to make at home. To make the 2 tsp this recipe requires, mix together 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp each nutmeg and allspice. If you don’t have all of these spices, I recommend replacing whatever you’re missing with extra cinnamon.
You can use a stand mixer or a hand mixer to make whipped cream. For the best results, use a chilled bowl and whisk attachment – the colder the better! Combine 1 cup of cold heavy cream and ¼ cup of powdered sugar in your mixing bowl. Add 1 tsp vanilla extract (or other flavoring of your choice). Whip on low speed until the powdered sugar is incorporated, then raise the speed to medium and continue to whip until the cream is lush and thick and holds firm peaks when you lift the whisk from the bowl. Transfer it into a piping bag fitted with a large star tip for decorating.
Baked cheesecake will last for up to 1 week in the fridge, so you can make it ahead to prep for the holidays or easily store leftovers.
Cheesecake can also be frozen for up to 3 months. To freeze, wrap it in plastic wrap followed by aluminum foil, place it into a plastic zip-top bag, and store it in the freezer. Thaw overnight in the fridge to serve again.
I love how the pumpkin puree makes the cheesecake a touch lighter than usual. Such great flavor and delicious texture in this recipe!
Thanks Gina! The addition of pumpkin puree creates the perfect texture!
Such a great dessert for fall; quick, easy and delicious! My whole family loved it!
I’m so glad everyone enjoyed it! Thanks for sharing 🙂
This is my idea of heaven! What a yummy mix of spices and cheesecake
Thanks Sisley! It is heavenly isn’t it!?
This looks amazing! I love love pumpkin and cheesecake so combined would be amazing!
Thank you! They really compliment each other well!
I made this with a chocolate cookie crust (I love the combination of pumpkin and chocolate!) and it was amazing! So creamy and the perfect amount of spice!
Chocolate makes everything better, what a great idea! Thank you for your comment 🙂