Pumpkin Spice Cheesecake is an elegant and indulgent dessert perfect for serving during the fall months and as a holiday dessert at Thanksgiving or Christmas dinner. This recipe creates a creamy pumpkin center with a nutmeg and clove-spiced graham cracker crust on the bottom.
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This is a delicious pumpkin dessert for fall. Despite its seeming elegance, our creamy pumpkin spice cheesecake is not complicated to make but it's important to read the full recipe instructions first. The ingredients should be prepared according to the baking tips and tricks to prevent a cracked cheesecake and for it to rise perfectly. You can also make pumpkin cheesecake in your Instant Pot.
While you can find this pumpkin spice cheesecake on my dessert table every Thanksgiving, we love baking it throughout the autumn season. Along with chewy pumpkin cookies and sweet pumpkin bread, pumpkin recipes can be found in my kitchen all season. For a few savory dishes, try our pumpkin pasta, pumpkin soup and hearty pumpkin chili.
Ingredients
For the graham cracker crust, you'll need:
- melted butter
- crushed graham crackers (or a box of graham cracker crumbs)
- white sugar
- nutmeg & cloves
For the pumpkin spice cheesecake filling:
- very soft cream cheese
- dark brown sugar
- pumpkin puree (slightly warm)
- eggs (beaten and slightly warm)
- cinnamon, nutmeg, cloves, ginger
Optional additions for serving:
- whipped cream
- caramel sauce
- chocolate sauce
- pecans
- walnuts
Chef's Tips
- Make sure the cream cheese is very, very soft so it does not stay clumpy when mixed. Microwave in 10 second increments until softened.
- Use slightly warmed pumpkin puree and eggs. I microwave mine for about 20 seconds each.
- Do not remove the cheesecake from the oven immediately. Allow it to cool down with the oven turned off and the door open. This will prevent the center from dropping.
- Before adding the eggs, crack them in a separate bowl and beat until the yolks and whites combine. Then add them to the batter and beat until they are just incorporated into the batter, about 10 seconds. Do not over beat them during this step.
How To Bake Cheesecake In A Water Bath
Choose one of the following water bath methods to bake your cheesecake, then follow the instructions for preparing the crust and filling and baking the cheesecake.
- Put the springform pan in a rimmed baking sheet or pan filled with about 1 inch of water. Make sure to wrap the cheesecake pan in foil so nothing leaks out onto the bottom of your oven. You'll have a smoky oven and smoky house if this happens!
- Or, fill a cake pan with 1 inch of water and place it on the bottom rack of the oven below the cheesecake.
Cheesecake loves humidity and the steam from the water helps make a crack-free cheesecake. If your cheesecake still has cracks despite following these guidelines, no worries! It's nothing that a little sauce or whipped cream can't hide. This pumpkin spice cheesecake pictured turned out with a few cracks despite being baked in a water bath, but that glowing orange hue still makes it gorgeous.
How To Make Pumpkin Spice Cheesecake
- Prepare and pre-bake the crust. Generously grease the bottom and sides of a 9 inch springform pan with butter. Wrap the outside of the pan in foil to prevent leaking.
- In a bowl, combine the crushed graham crackers, melted butter, sugar, nutmeg, and cloves. Stir very well and press the crumbs into the bottom of the pan. Some cheesecakes are made with the crust going up the sides of the pan either partially or fully. Feel free to add crumbs up the side of the pan if you'd like.
- Bake the crust for 10 minutes while mixing the filling.
- While the crust bakes, use an electric mixer to blend the soft cream cheese and brown sugar until smooth. Add all spices, salt, and pumpkin puree and blend until smooth. Remember to warm the pumpkin a little bit before adding. Slightly beat the eggs in a separate bowl. Heat them in the microwave for about 7 seconds and add to the batter. Beat the batter on low speed for 10 seconds. If you notice clumps of eggs still, fold them into the batter with a spatula.
- Pour the cheesecake batter into the prepared crust. Bake for 1 hour with the water bath method of your choice. Jiggle the pan slightly to test if it's done after the 1 hour mark. If the center jiggles, bake for a few more minutes and then test again. The center will not wiggle when the cheesecake has been cooked through.
- When the cheesecake is done cooking, do not remove from the oven immediately. Turn off the heat and crack the oven door. Let the cheesecake cool down in the oven for 30 minutes (to prevent the center from sinking).
- Once cooled for 30 minutes, remove and allow to cool again at room temperature for 10 minutes. Remove the sides of the springform pan gently. Chill for at least 5 hours before serving, or overnight.
- To serve, top with whipped cream, caramel sauce, and crushed pecans or walnuts if desired. Enjoy!
How To Store
Store your perfectly creamy, rich pumpkin spice cheesecake in the fridge for around 1 week. But I guarantee you that it won't last that long! It can also be frozen in slices for about 3 months.
Recipe
Pumpkin Spice Cheesecake
Equipment
- electric hand mixer
- springform pan
Ingredients
Crust
- 1 ¾ cup graham crackers crushed
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoon white sugar
- 8 tablespoon melted butter
Filling
- 32 ounces cream cheese softened
- 1 ½ cups brown sugar
- 3 ½ cups pumpkin puree room temperature
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 4 eggs lightly beaten and room temperature
Instructions
- Preheat the oven to 350°F. Grease a springform pan evenly and generously with butter. Wrap the outside of the pan in foil to prevent leaking.
- In a large bowl, mix the graham cracker crumbs, white sugar, nutmeg, and cloves. Add the melted butter and mix well. Pour into springform pan and press down so the crumbs hold together. Bake for 10 minutes.
- While crust is baking, beat the brown sugar and cream cheese in an electric mixer on medium until smooth, about 2 minutes. Add the pumpkin puree, spices, and salt. Mix on medium until smooth, about 3 minutes. Add the beaten eggs and mix on low until incorporated, about 10 seconds. Fold any remaining egg into the batter with a spatula.
- Pour batter into the prepared crust. Fill a cake pan with water and place on the bottom rack of the oven. Place the cheesecake pan on the middle rack above water and bake for 60 minutes or until center no longer wiggles.
- Turn off the oven and crack the door. Let the cheesecake cool for 30 minutes inside the oven. Then remove the sides of the pan and let set in the fridge for at least 5 hours before serving, or overnight.
- Serve topped with whipped cream, caramel sauce, and crushed pecans or walnuts, if desired
Notes
Nutrition
tiannaskitchen says
this sounds like a delicious cheesecake recipe i have never tried pumpkin cheesecake but cannot wait to try this recipe.
Giangi Townsend says
Looks so good, and cannot wait to make it. I have a special spot in my heart for cheesecake and this recipe will be perfect for my Thanksgiving.
Jere Cassidy says
Love this cheesecake but that nutmeg crust is awesome and will be using this for other recipes. I now found my Thanksgiving dessert.
Natalie says
Never make or tried a pumpkin cheesecake before. I loved it, great idea, thanks!