Introduction

If there’s one dessert that perfectly captures the spirit of autumn and the warmth of the holiday season, it’s Pumpkin Cheesecake with Graham Crust. This luscious dessert takes the beloved creaminess of a classic New York–style cheesecake and infuses it with spiced pumpkin purée, all nestled in a buttery, crunchy graham cracker crust. It’s the perfect centerpiece for Thanksgiving dinners, holiday gatherings, or any chilly fall evening when you crave something indulgent and seasonal.

This cheesecake boasts a silky-smooth texture, warm notes of cinnamon and nutmeg, and a satisfying graham crust that ties it all together. It’s elegant enough for special occasions, yet surprisingly simple to prepare at home.

Why I Love This Recipe

I love this pumpkin cheesecake because it combines the best of both worlds — the comforting spice and earthiness of pumpkin pie with the luxurious creaminess of cheesecake. The graham cracker crust adds a nostalgic, buttery crunch, while the pumpkin filling bakes up perfectly smooth and rich. Every bite tastes like autumn wrapped in velvet.

It’s also a dessert that looks impressive but doesn’t require professional baking skills. With a few simple steps (and a water bath for a crack-free finish), you get a stunning cheesecake that rivals anything from a fancy bakery.

Why It’s a Must-Try Dish

• Seasonal Perfection: Combines fall’s favorite flavor — pumpkin — with a classic cheesecake base.
• Creamy & Spiced: A luscious, melt-in-your-mouth texture with warm spices.
• Crowd-Pleaser: Perfect for holiday tables, potlucks, or as a make-ahead dessert.
• Visually Stunning: Golden-orange filling and a perfectly set top make for an eye-catching dessert.
• Make Ahead Friendly: Cheesecake tastes even better after chilling overnight, making it a stress-free holiday showstopper.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Baking Time: 60–70 minutes
• Cooling & Chilling Time: 6–8 hours (or overnight)
• Total Time: 8½–9½ hours (including chilling)

Servings and Nutritional Info

• Servings: 12 slices
• Calories: Approximately 430 kcal per slice

Course & Cuisine

• Course: Dessert
• Cuisine: American

Ingredients

For the Graham Crust:

• 1½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 tbsp unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves (optional, for extra warmth)
• 2 tbsp all-purpose flour
• ½ cup sour cream or heavy cream (for extra creaminess)

Cooking Directions (Overview)

1. Prepare the graham cracker crust and pre-bake it.
2. Make the pumpkin cheesecake filling and pour it over the crust.
3. Bake in a water bath for even cooking and no cracks.
4. Cool gradually, then chill overnight for best texture.
5. Slice, top with whipped cream, and serve.

Step-by-Step Preparation Method

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the texture resembles wet sand.
3. Press the mixture evenly into the bottom (and slightly up the sides) of a 9-inch springform pan.
4. Bake the crust for 8–10 minutes until lightly golden. Remove and cool slightly.

Step 2: Make the Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy (2–3 minutes).
2. Add pumpkin purée, vanilla extract, and spices. Mix until fully combined.
3. Beat in eggs one at a time, mixing on low speed to avoid over-beating.
4. Add flour and sour cream (or heavy cream) and gently mix until smooth and creamy.
5. Pour the filling over the pre-baked crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in.
2. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is your water bath).
3. Bake for 60–70 minutes, or until the center is just set and slightly wobbly.
4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour (prevents cracks).

Step 4: Cool and Chill

1. Remove the cheesecake from the water bath and foil. Run a thin knife around the edges to loosen.
2. Let it cool completely at room temperature.
3. Cover with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight.

Step 5: Serve

1. When ready to serve, release the springform pan and transfer the cheesecake to a serving plate.
2. Top with whipped cream, a sprinkle of cinnamon, or candied pecans for garnish.
3. Slice with a clean, sharp knife (wiping between cuts for neat slices).

How to Serve

Serve Pumpkin Cheesecake chilled, either plain or with toppings like:

• A dollop of whipped cream
• Cinnamon or nutmeg dusting
• Caramel drizzle
• Toasted pecans or pumpkin seeds for crunch

It pairs beautifully with hot coffee, spiced chai, or mulled cider for a truly cozy fall experience.

Recipe Tips

• Use Room Temperature Ingredients: Ensures a smooth, lump-free batter.
• Don’t Overbeat: Over-mixing introduces air, which can cause cracks.
• Water Bath is Key: Helps bake gently and evenly.
• Cool Gradually: Sudden temperature changes can lead to cracks.
• Chill Overnight: Enhances flavor and texture.

Variations

• Chocolate Swirl Pumpkin Cheesecake: Swirl melted chocolate into the batter before baking.
• Maple Pumpkin Cheesecake: Replace some sugar with maple syrup for a rich autumn flavor.
• Mini Pumpkin Cheesecakes: Bake in muffin tins with cupcake liners for individual portions.
• Gingersnap Crust: Use crushed gingersnap cookies instead of graham crackers for a spicier base.
• No-Bake Version: Make a no-bake cheesecake filling with whipped cream and gelatin if you prefer a lighter dessert.

Freezing & Storage

• Refrigeration: Store covered in the fridge for up to 5 days.
• Freezing: Wrap slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months.
• Thawing: Thaw overnight in the fridge before serving. Avoid thawing at room temperature to prevent condensation.

Special Equipment Needed

• 9-inch springform pan
• Electric mixer (hand or stand)
• Roasting pan (for water bath)
• Parchment paper (optional, for lining)
• Aluminum foil

FAQ

Q1: Can I make this cheesecake ahead of time?
Yes! It’s best made 1–2 days in advance to allow the flavors to develop fully.

Q2: How can I prevent cracks on top?
Use a water bath, don’t overbeat, cool gradually, and avoid opening the oven during baking.

Q3: Can I use low-fat cream cheese?
You can, but it may affect the creaminess. Full-fat gives the best results.

Q4: Can I skip the water bath?
Yes, but the cheesecake may crack. You can place a pan of water on a lower rack as an alternative.

Conclusion

This Pumpkin Cheesecake with Graham Crust is a dessert that effortlessly blends elegance and comfort. With its smooth, spiced filling and buttery crust, it’s the perfect balance of cozy autumn flavor and rich indulgence. Whether it’s the star of your Thanksgiving table or a weekend baking project, this cheesecake promises to impress and delight. Make it ahead, slice it clean, and watch it disappear slice by slice.