Pumpkin Spice Cheesecake

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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

If you’re a pumpkin lover like I am, you’ve already been baking all the pumpkin recipes. If you’re a cake lover like I am, you’re always excited about any new cake recipes.

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

Ingredients

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.

Equipment

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.

📋 Instructions

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.

💭 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.
• 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