This pumpkin cheesecake stacks a sweet, buttery graham cracker crust with a smooth pumpkin filling scented with cinnamon, ginger, and cloves. After an overnight chill, the texture turns dense and sliceable, ready for whipped cream and chopped pecans. It is an easy make-ahead dessert for Thanksgiving or any fall table. For another cozy pumpkin bake, try our Soft Pumpkin Snickerdoodles.
Why You’ll Love This Recipe
This is classic holiday cheesecake with real pumpkin flavor and a crust that stays crisp under the filling.
- Silky, well-spiced filling that still tastes like cheesecake
- Make-ahead friendly, so the oven work is done the day before
- Water-bath bake for an even color and fewer cracks
- Simple toppings that look finished without extra decorating
Tips for Success
- Bring the cream cheese, sour cream, and eggs to room temperature so the batter blends smooth and does not stay lumpy.
- Use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off the texture.
- Wrap the springform pan tightly in two layers of foil before it goes into the water bath so water cannot seep into the crust.
- Pull the cheesecake when the edges look set and the center still has a slight jiggle. An internal temperature of about 150°F is a reliable check.
- Cool the cake to room temperature before refrigerating. A sudden temperature drop can cause the top to split.
Ingredients and Substitutions
Crust
The crust is graham cracker crumbs, melted butter, sugar, and salt pressed up the sides of a 10-inch springform pan. Crush whole sheets yourself for a finer texture, or use packaged crumbs. A store-bought graham crust can work in a pinch, but it will be thinner and will not give you the same tall edge.
Cream Cheese
Use four 8-ounce blocks of full-fat cream cheese. Soften them at room temperature so the batter mixes smooth. Low-fat or whipped cream cheese will make the filling looser and less sliceable.
Sour Cream
A small amount of room-temperature sour cream loosens the filling and adds a light tang. Full-fat plain Greek yogurt can stand in at the same amount if that is what you have.
Pumpkin
Use one 15-ounce can of pure pumpkin puree. Do not use pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off both flavor and texture.
Eggs
Six large eggs help the cheesecake set. Bring them to room temperature and beat them lightly before they go in so you do not have to mix the batter longer than needed.
Sugar
Granulated sugar sweetens both the crust and the filling. In the crust only, an equal amount of packed light brown sugar can replace the granulated sugar for a slightly deeper flavor.
Spices
Cinnamon, ginger, and cloves give the filling its pumpkin-spice note. If you do not keep the individual spices on hand, use 3 ¾ teaspoons pumpkin pie spice in place of the cinnamon, ginger, and cloves.
Vanilla
This version uses 1 ½ tablespoons vanilla extract. Vanilla bean paste can replace the extract in the same amount.
Toppings
Whipped cream and chopped pecans are optional but give the slices a finished look. Toasted walnuts or a light dusting of cinnamon also work.
Storage Tips
Cover and refrigerate for up to 3 days. To freeze, chill the baked cake completely, freeze uncovered for 1 hour, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
Holiday Pumpkin Cheesecake
Ingredients
Crust
- 2 ½ cups graham cracker crumbs, about 16 sheets
- 10 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
Pumpkin Filling
- 4 blocks 8 ounces each cream cheese, softened
- 2 ½ cups (500 g) granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 can (15 ounces) pure pumpkin
- 6 large eggs room temperature, lightly beaten
- 1 ½ tablespoons vanilla extract
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
For Serving
- Whipped cream
- Chopped pecans, optional
Instructions
Crust
- Preheat the oven to 325°F. Coat a 10-inch springform pan with nonstick spray and line the bottom with parchment. Wrap the outside of the pan with two sheets of foil.
- Stir the graham cracker crumbs, melted butter, sugar, and salt until the mixture looks evenly damp.
- Press the crumbs into the bottom and up the sides of the pan. Bake for 15 to 20 minutes. Start the filling while the crust is in the oven.
Pumpkin Filling
- Beat the cream cheese in a stand mixer fitted with the paddle until smooth.
- Add the sugar and beat again until the mixture looks creamy, scraping the bowl as needed.
- Mix in the sour cream. Add the pumpkin, eggs, vanilla, cinnamon, salt, ginger, and cloves and mix only until combined.
- Pour the filling into the baked crust.
- Set the foil-wrapped pan inside a larger roasting pan. Place both pans in the oven, then pour hot water into the roasting pan until it comes 3 to 4 inches up the side of the springform (about halfway).
- Bake for about 1 hour 45 minutes. The sides should look set and the center should still jiggle slightly.
- Lift the springform out of the water bath and cool on a wire rack until it reaches room temperature.
- Refrigerate for at least 8 hours, or overnight.
- Release the sides of the pan. Slice and finish with whipped cream and pecans, if using.
This recipe was inspired by the Pumpkin Cheesecake recipe by Iambaker.net