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pumpkin spice cheesecake slice on a gray background
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5 from 20 votes

Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake is an elegant and indulgent dessert perfect for serving 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. Bake the cheesecake in a water bath to prevent cracking.
Prep Time20 mins
Cook Time1 hr
Resting Time30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: christmas recipe, holiday dessert, pumpkin spice, thanksgiving recipe
Servings: 12 slices
Calories: 427kcal
Author: Kristina


For Crust

  • 1 ¾ cup crushed graham crackers
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 tablespoon white sugar
  • 8 tablespoon melted butter

For Filling

  • 32 ounces cream cheese, softened
  • 1 ½ cups dark brown sugar
  • 3 ½ cups pumpkin puree, slightly warmed
  • 2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • ¼ teaspoon salt
  • 4 eggs, slightly beaten and warmed
  • whipped cream, for serving (optional)


  • Preheat the oven to 350°. 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 a stand mixer on medium until smooth, about 2 minutes. Add the warm pumpkin puree, spices, and salt. Mix on medium until smooth, about 3 minutes. Add the beaten and warmed 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 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 refrigerate at least 1 hour before serving. Serve topped with whip cream if desired.


The water-filled pan keeps the oven humid and helps prevent cracking. Alternatively, you can put water in a rimmed-baking sheet and add the cheesecake directly to this. 
Blend the eggs in as little as needed. Eggs hold air inside batter and could cause rising and cracking. Blending as little as possible will help prevent this. 
You can also line the sides of the pan with graham crackers. 
To prevent the cream cheese from becoming clumpy, warm in the microwave for a few seconds. Make sure the pumpkin and eggs are also slightly warm. If cold, they can cause the soft cream cheese to harden and become clumpy a little while mixing. 
If serving with whipped cream, wait until slices are cut to top, otherwise the cream will melt. 


Serving: 1slice | Calories: 427kcal