There’s something about pumpkin cheesecake that feels like the fancy cousin of pumpkin pie—the one that shows up to Thanksgiving in a cable-knit sweater and pearl earrings. It’s rich, creamy, spiced just right, and somehow manages to taste like home and celebration at the same time.
I started making this pumpkin cheesecake a few autumns ago when I wanted something pumpkin, but also something extra. I brought it to a cozy dinner with friends, and since then, it’s been requested every year—without fail. One friend even called it “the dessert version of a warm hug.” I’ll take it.
This recipe is super simple, but tastes like you spent hours on it. Here’s how to make your own creamy, dreamy pumpkin cheesecake from scratch.
Pumpkin Cheesecake (Creamy, Spiced & Seriously Addictive)
Ingredients:
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup pumpkin puree
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions:
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and press the mixture firmly into the bottom of a springform pan.
- In a large bowl, beat the softened cream cheese, sugar, and vanilla until completely smooth and fluffy.
- Add the eggs one at a time, mixing well after each one.
- Stir in the pumpkin puree, cinnamon, and nutmeg until evenly blended.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 50–60 minutes, or until the center is set and just slightly jiggly.
- Let it cool at room temperature, then chill in the fridge for at least 4 hours (overnight is best).
My Favorite Ways to Dress It Up
- Maple whipped cream on top? Game changer.
- A drizzle of salted caramel and crushed pecans adds a little crunch and a lot of drama.
- Sometimes I add a pinch of ground ginger or clove to the filling for an extra spiced-up version—especially around Thanksgiving.
Variations & Substitutions
- Crust swap: Try crushed gingersnaps or digestive biscuits for a flavor twist.
- Dairy-free option: Use dairy-free cream cheese and plant-based butter for a lactose-friendly version.
- Egg-free: Use egg replacers like aquafaba or store-bought egg substitutes for a vegan version (just adjust texture expectations a bit).
Storage, Prep & Make-Ahead Tips
- This cheesecake keeps beautifully in the fridge for up to 5 days. In fact, it tastes better on day two.
- You can make it 1–2 days ahead of an event and keep it chilled.
- It also freezes well! Just wrap slices tightly and thaw overnight in the fridge.
Packing Tips
Bringing it to a gathering? Chill it well first, then slice and pack in a flat, sealed container. Add toppings like whipped cream or caramel just before serving to keep things tidy.
Time-Saving Hacks
- Use pre-made graham cracker crust (store-bought or frozen) if you’re in a hurry.
- Mix the filling the night before and store it in the fridge—just pour and bake the next day.
- A food processor makes quick work of the crust and the filling with minimal cleanup.
Allergen Info & Diet Versions
- Gluten-free: Use gluten-free graham crackers for the crust.
- Nut-free: No nuts in the base recipe (unless you add some as a topping).
- Vegetarian-friendly: Totally!
- Vegan: Use plant-based cream cheese, egg replacer, and vegan butter for a cruelty-free version.
Healthy Tips & Nutrition Notes
- Sub part of the cream cheese with plain Greek yogurt for a lighter, protein-rich twist.
- Use coconut sugar or maple syrup instead of white sugar for a more natural sweetener.
- Pumpkin is packed with beta-carotene and fiber, so this dessert’s doing some good work.
Mini Shopping List
Fridge:
- Cream cheese (3 blocks)
- Eggs
- Pumpkin puree
Pantry:
- Graham cracker crumbs
- Sugar
- Vanilla extract
- Cinnamon, nutmeg
- Butter (or plant-based alternative)
Optional extras:
- Maple syrup, whipped cream, caramel sauce, chopped pecans
Craving More Cozy Pumpkin Recipes?
Here are some other fall favorites straight from my kitchen to yours:
- Simple Pumpkin Muffins Recipe You Can Make Today
- Pumpkin Pancakes for Fall Breakfast – Easy, Fluffy, and Delicious
- Homemade Pumpkin Bread Recipe – How to Make a Perfect Loaf Every Time
And if you’re as obsessed with autumn coziness as I am, you’ll love what’s happening over on Pinterest. Let’s fill our feeds (and kitchens) with pumpkin spice everything.
Pumpkin Cheesecake
This pumpkin cheesecake recipe is rich, creamy, and full of warm fall spices—perfect for holidays or whenever you crave a cozy dessert.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup pumpkin puree
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions
Notes
My Favorite Ways to Dress It Up
- Maple whipped cream on top? Game changer.
- A drizzle of salted caramel and crushed pecans adds a little crunch and a lot of drama.
- Sometimes I add a pinch of ground ginger or clove to the filling for an extra spiced-up version—especially around Thanksgiving.
Variations & Substitutions
- Crust swap: Try crushed gingersnaps or digestive biscuits for a flavor twist.
- Dairy-free option: Use dairy-free cream cheese and plant-based butter for a lactose-friendly version.
- Egg-free: Use egg replacers like aquafaba or store-bought egg substitutes for a vegan version (just adjust texture expectations a bit).
Storage, Prep & Make-Ahead Tips
- This cheesecake keeps beautifully in the fridge for up to 5 days. In fact, it tastes better on day two.
- You can make it 1–2 days ahead of an event and keep it chilled.
- It also freezes well! Just wrap slices tightly and thaw overnight in the fridge.
Packing Tips
Bringing it to a gathering? Chill it well first, then slice and pack in a flat, sealed container. Add toppings like whipped cream or caramel just before serving to keep things tidy.
Time-Saving Hacks
- Use pre-made graham cracker crust (store-bought or frozen) if you're in a hurry.
- Mix the filling the night before and store it in the fridge—just pour and bake the next day.
- A food processor makes quick work of the crust and the filling with minimal cleanup.
Allergen Info & Diet Versions
- Gluten-free: Use gluten-free graham crackers for the crust.
- Nut-free: No nuts in the base recipe (unless you add some as a topping).
- Vegetarian-friendly: Totally!
- Vegan: Use plant-based cream cheese, egg replacer, and vegan butter for a cruelty-free version.
Healthy Tips & Nutrition Notes
- Sub part of the cream cheese with plain Greek yogurt for a lighter, protein-rich twist.
- Use coconut sugar or maple syrup instead of white sugar for a more natural sweetener.
- Pumpkin is packed with beta-carotene and fiber, so this dessert’s doing some good work.
