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This pumpkin spice cheesecake has a graham cracker crust made with cinnamon and sugar and the most delicious pumpkin cream cheese filling.
Easy Pumpkin Spice Cheesecake Recipe
Now, we all know that pumpkin pie is a Thanksgiving classic, but what about pumpkin cake? I’ve got pumpkin spice cupcakes, pumpkin pound cake, pumpkin chocolate mousse cake, and now pumpkin spice cheesecake!
This cheesecake recipe is made with a homemade buttery graham cracker crust filled with a smooth and creamy pumpkin spice cream cheese filling then topped off with whipped cream, ground cinnamon, and caramel sauce.
It’s takes just 10 minutes to prep and makes the ultimate holiday dessert!
🧾 What You’ll Need
Here are a couple of things to keep in mind as you put together your shopping list. See the recipe card below for the full ingredient list! (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Graham Cracker Crumbs:you can crush your own or buy pre-crushed graham crackers 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 crust.
- Cream Cheese: make sure you’re using full-fat cream cheese blocks, not “whipped” or “light” cream cheese. They will not yield the same results.
- Pumpkin Puree: Be sure you’re using pumpkin puree, not pumpkin pie filling. Filling has added ingredients while puree is just pumpkin.
- Pumpkin Spice: the pumpkin spice is what gives the cheesecake filling its signature flavor. It’s made up of cinnamon, ginger, nutmeg, and allspice.
- Vanilla Extract: use real vanilla extract for the best flavor.
This pumpkin spice cheesecake recipe doesn’t take much when it comes to equipment. Just a mixer and a pan! (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Springform Pan: I definitely recommend using a springform pan to make cheesecake. This makes it so much easier to remove the it without it falling apart.
This cheesecake is made using a homemade graham cracker crust and a creamy one-bowl pumpkin spice filling. Just 10 minutes to prep and it’s ready for baking. Full instructions are included in the recipe card down below.
- You’ll start by prepping the graham cracker crust and forming it into a greased 9″ springform pan. Preheat the oven to 350ºF, then blind bake the crust for 10 minutes. Cool completely.
- To prepare the filling, combine cream cheese and pumpkin puree in the bowl of your stand mixer.
- With the mixer on low, add in sugar, flour, and pumpkin spice.
- Add in the vanilla and cream and mix until combined.
- Mix in the eggs, one at a time, being careful not to over-mix.
- Pour the batter into the prepared springform pan. Bake at 350ºF for 15 minutes, then reduce the heat to 200ºF and bake for another 50-55 minutes.
- Turn the oven off, crack the oven door, and allow it to cool for 15-20 minutes in the oven before transferring to a wire cooling rack. Refrigerate for at least 6 hours before slicing and serving.
- 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.
- 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 and FAQs
- 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.
- Bring the cream cheese to room temp before you incorporate it into the filling to ensure there are no clumps.
- 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 until just combined. If you over-mix it may affect the texture of the cheesecake.
- To check if the cheesecake is done, gently wiggle the pan. If the edges are set and the center jiggles slightly, it’s done. Keep in mind that it will continue to bake while cooling in the oven. I have found that 50 minutes is the perfect time to turn off the heat. It may look a little undercooked, but once it is set it will be perfect.
- Chill overnight. For the best results, let the cheesecake chill in the fridge overnight or for a minimum of 6 hours to allow it time to set.
- 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 on.
Make-Ahead and Storage Instructions
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 ziplock bag, and store it in the freezer. Thaw overnight in the fridge to serve again.
❤️ More Pumpkin Recipes You’ll Love
If you love pumpkin spice as much as I do, check out more of my easy pumpkin recipes! Here are just a few of my favorites:
- Pumpkin Spice Cupcakes
- Pumpkin Spice Hot Chocolate Truffles
- Chocolate Dipped Pumpkin Marshmallows
- Three-Ingredient Pumpkin Chocolate Chip Cookies
- Pumpkin Fudge
Pumpkin Spice Cheesecake
For the crust:
- 6.56 oz graham cracker crumbs, (1.75cups)
- .25 tsp ground cinnamon
- 2 TBSP granulated sugar
- 6 TBSP unsalted butter, melted
For the cheesecake filling:
- whipped cream
- ground cinnamon
- caramel sauce
For the crust:
- Preheat your oven to 350 degrees and prepare a 9" springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well).
- Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 1 3/4 cup of crumbs.
- Add in melted butter, cinnamon, and sugar. Pulse until well combined.
- 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 for 10 minutes or until golden brown.
- Remove and allow to cool on a wire rack.
For the cheesecake filling:
- To prepare the cheesecake filling, 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 the pumpkin puree and mix well until combined.
- 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.
- Add the vanilla extract and heavy cream mix until just combined. Increase speed to high for about 1 minute.
- Reduce the mixer to low speed and add the eggs one at a time until full incorporated. Be careful not to overmix after adding the eggs!
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce heat to 200 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).
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow to cool on a wire rack until completely cooled an place in the refrigerator for at least 6 hours but overnight is recommended.
- Top with whipped cream and dust with ground cinnamon or drizzle with caramel sauce. Refrigerate until ready to serve. Keep leftovers in an airtight container in the refrigerator for up to three days.
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.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media: