Hey fellow food lovers! Nyla from Grill Drip here, ready to share my latest flavor obsession: Pumpkin Cheesecake! Get ready to turn ordinary meals into something absolutely extraordinary! This isn’t your average dessert; it’s a flavor adventure that will have everyone begging for more.

I stumbled upon this amazing Pumpkin Cheesecake through a series of late-night kitchen experiments. The goal? To create the ultimate fall dessert that’s both comforting and exciting. What emerged was better than I ever imagined: a Pumpkin Cheesecake so decadent, so flavorful, it instantly became a favorite.

Let’s dive into this Pumpkin Cheesecake adventure together!

INGREDIENTS You Need

This Pumpkin Cheesecake ingredient list is all about bold flavors that actually work together! You can grab these during your normal shopping trip.

Ingredients for pumpkin cheesecake on a marble countertop.

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
For the Topping (optional):
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract

No worries if you don’t have heavy cream. I use whole milk all the time in my Pumpkin Cheesecake! This Pumpkin Cheesecake gets its amazing taste from the blend of spices, so don’t skip them! I love adding extra cinnamon to my Pumpkin Cheesecake for that extra kick.

Store your cream cheese in the fridge until you’re ready to use it. For a shortcut, buy pre-made graham cracker crumbs! Here’s my Pumpkin Cheesecake secret that takes it from good to incredible – using high-quality vanilla extract!

Let’s Make Some!

This is my favorite part of making Pumpkin Cheesecake – watch the delicious magic happen! Follow along, and you’ll have a show-stopping dessert in no time. If your kids love this, they’ll go crazy for Pumpkin Cheesecake Truffles!

Prep the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake in a preheated oven at 350°F (175°C) for 10 minutes.
- Let it cool while you prepare the filling.
Make the Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the pumpkin puree and mix until well combined.
- Beat in the eggs one at a time, then stir in the heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves.
- Make sure everything is well blended for a smooth Pumpkin Cheesecake filling.
Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and let the Pumpkin Cheesecake sit inside for 1 hour with the door slightly ajar. This helps prevent cracks!
Cool and Chill:
- Remove the Pumpkin Cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
Add the Topping (Optional):
- In a small bowl, whisk together the sour cream, sugar, and vanilla extract.
- Spread the topping evenly over the chilled Pumpkin Cheesecake.

While your Pumpkin Cheesecake is doing its thing, get ready for some amazing aromas! In my kitchen, this Pumpkin Cheesecake usually takes about 65 minutes to bake perfectly. Don’t worry if your Pumpkin Cheesecake looks a little wobbly in the center when you take it out – it will set as it cools. This is where the magic starts happening! Your Pumpkin Cheesecake should smell absolutely incredible right now.

How to Serve Up This!

People literally do happy dances when this Pumpkin Cheesecake hits the table with a dollop of whipped cream and a sprinkle of cinnamon! Here’s how I love to enjoy this Pumpkin Cheesecake, plus some fun twists!

Classic Style: Serve chilled with a generous dollop of whipped cream and a sprinkle of cinnamon.
Caramel Drizzle: Drizzle warm caramel sauce over each slice for an extra touch of sweetness.
Gingersnap Crumble: Crush gingersnap cookies and sprinkle over the top for added texture and spice.
Chocolate Shavings: Add dark or white chocolate shavings for a decadent twist.
Coffee Pairing: Serve with a hot cup of coffee or a pumpkin spice latte. The flavors complement each other perfectly.

This Pumpkin Cheesecake is perfect for those weeknight dinners that need to be special! I also love serving this as a show-stopping Thanksgiving dessert. For a fusion twist, try adding a layer of dulce de leche between the crust and the filling! If you have any leftover Pumpkin Cheesecake (which is rare!), crumble it over ice cream for an amazing dessert topping.

This Pumpkin Cheesecake reminds me of another bold flavor favorite, these Pumpkin Cheesecake Cookies.

FAQs:

Got questions about making this amazing Pumpkin Cheesecake? I’ve got answers! Here are some common concerns and my tried-and-true solutions. For a foolproof guide, check out this easy Pumpkin Cheesecake recipe!

Will kitchen newbies succeed with this Pumpkin Cheesecake?
- Absolutely! This recipe is straightforward, and I’ve included plenty of tips to guide you. Follow the steps, and you’ll be amazed at what you can create!
Can I make this Pumpkin Cheesecake ahead of time?
- Yes! In fact, it’s even better the next day after the flavors have melded together. Just make sure to store it properly in the refrigerator.
What if my Pumpkin Cheesecake cracks on top?
- Don’t panic! Cracks happen. Letting the Pumpkin Cheesecake cool slowly in the oven can help prevent them. But even if it cracks, it will still taste delicious. You can also cover it with the sour cream topping to hide any imperfections.
Can I use a different type of crust?
- Of course! A gingersnap crust or a chocolate cookie crust would also be amazing with this Cream cheese pumpkin dessert. Get creative and use what you love! If you prefer a pie, see this Pumpkin Cheesecake Pie recipe.
What if I mess up my Pumpkin Cheesecake? (Spoiler: it’ll still taste incredible!)
- Even if it’s not perfect, it will still be delicious. The flavors are so good, that minor imperfections won’t matter. Consider it a happy accident!
How can I prep this Pumpkin Cheesecake for busy weeknights?
- You can make the crust and the filling separately ahead of time. Store them in the refrigerator, and then assemble and bake when you’re ready.
Can I freeze this Pumpkin Cheesecake?
- Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

My family says this is the best Pumpkin Cheesecake recipe they have ever tasted, so give it a shot! If you’re loving this comfort food twist, you’ll go crazy for these No Bake Pumpkin Cheesecake Balls. If you’re looking for a Pumpkin Cheesecake to satisfy your sweet tooth, you can find delicious options and variations.

CONCLUSION:

This Pumpkin Cheesecake brings me so much joy because it’s the perfect blend of comfort and bold flavors. It’s a dessert that always makes people smile. I hope it does the same for you!

A beautifully finished pumpkin cheesecake on a kitchen counter.

Here are My Pumpkin Cheesecake Flavor Secrets:

Spice it Up: Don’t be afraid to experiment with different spices. A pinch of cardamom or allspice can add a unique twist.
Quality Ingredients: Use the best quality cream cheese, vanilla extract, and pumpkin puree you can find. It makes a difference!
Slow and Steady: Baking at a lower temperature and cooling slowly helps prevent cracks and ensures a creamy texture.

Here are three delicious Fall cheesecake variations I’ve tested:

Maple Pecan Pumpkin Cheesecake: Add maple syrup to the filling and top with toasted pecans.
Gingerbread Pumpkin Cheesecake: Use a gingerbread cookie crust and add molasses to the filling.
Chocolate Swirl Pumpkin Cheesecake: Swirl melted chocolate into the filling before baking.

The Maple Pecan version is perfect for Thanksgiving, while the Gingerbread version is great for Christmas! The Chocolate Swirl is a decadent treat any time of year. Trust your taste buds and get creative with your own variations! I am so excited for your cooking adventures. I hope you all enjoy this Spice cheesecake recipe as much as I do! Give this Pumpkin cheesecake recipe a try today!

Pumpkin Cheesecake

Print Recipe

This creamy Pumpkin Cheesecake is a delightful fall dessert, blending classic cheesecake richness with warm pumpkin spice. It’s perfect for holiday gatherings or a cozy autumn treat.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 6 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 (15 ounce) can pumpkin puree
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Optional: Whipped cream and a sprinkle of cinnamon for garnish

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Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add pumpkin puree, eggs, vanilla extract, cinnamon, ginger, cloves, and nutmeg. Mix until well combined.
Pour batter over the crust in the springform pan.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
Before serving, release the cheesecake from the springform pan. Garnish with whipped cream and a sprinkle of cinnamon, if desired.

Notes

For an extra touch of flavor, consider adding a swirl of caramel sauce on top before baking. Store leftover cheesecake in the refrigerator for up to 5 days.