Pumpkin Cheesecake Recipe You’ll Make Every Fall Without Fail

Last Updated on November 10, 2025 by Souhail

Let’s get one thing straight: when it comes to fall desserts, pumpkin cheesecake recipe is the queen of the table. I still remember the first time I swapped out my usual pumpkin pie for a cheesecake version at a cozy Friendsgiving years ago. Let’s just say… it disappeared faster than any dish I’ve ever brought. The smooth, rich cream cheese meets the warm hug of pumpkin spice in a dessert that’s truly unforgettable.

This pumpkin cheesecake recipe is perfect for the holidays or when you just want to lean into the warm, cozy vibes of autumn. It’s lightly spiced with cinnamon, nutmeg, and cloves, and the texture? Lusciously creamy with just enough structure to hold its shape when sliced. And oh—the crust. We’re going with gingersnap cookies because they bring a little extra zing that complements the pumpkin beautifully.

Whether you’re baking for Thanksgiving, bringing dessert to a potluck, or just having a “treat yourself” moment, this pumpkin cheesecake recipe is the kind of dessert that makes people close their eyes on the first bite.

Why I Keep Coming Back to This Pumpkin Cheesecake Recipe

Okay, so what makes this pumpkin cheesecake extra special? A few things, actually. I’ve made a lot of cheesecakes over the years (NYC life = constant potlucks), and this one consistently wins hearts. Here’s why you’re going to fall in love with it too:

• That gingersnap crust: It’s crispy, spiced, and the perfect contrast to the creamy filling. Graham cracker crusts are great, but the gingersnap just sings with the pumpkin.
• Ultra-creamy texture: Thanks to a slow bake and water bath, this cheesecake turns out smooth and dreamy every single time. No cracking, no weird graininess—just velvety bliss.
• Balanced spices: The combo of cinnamon, nutmeg, and cloves gives it that warm pumpkin pie flavor, but not so much that it overpowers the delicate tang of cream cheese.
• Not overly sweet: One of my pet peeves with cheesecakes is when they’re too sugary. This one strikes the right balance—you get the rich flavor without the cloying aftertaste.
• Holiday showstopper: It slices beautifully, looks gorgeous on the dessert table, and tastes even better the next day (aka the perfect make-ahead dessert!).

Health Benefits of Pumpkin Cheesecake

While it’s definitely an indulgent dessert, pumpkin adds some natural perks! It’s rich in:

• Vitamin A (great for your eyes and immune system)
• Fiber (helps with digestion)
• Antioxidants (especially beta-carotene)

Want to switch it up?

This recipe is incredibly adaptable for different dietary needs or flavor moods:

• Gluten-free option: Just swap in gluten-free gingersnaps or graham crackers.
• Dairy-free version: Use dairy-free cream cheese and full-fat coconut cream. It’s still rich, but with a subtle tropical twist.
• Mini cheesecake bites: Bake the filling in muffin tins for perfect little party bites.
• Swirl in some chocolate or caramel: For a fun twist, you could totally marble it like in this Marbled Pumpkin Cheesecake.

How To Make It

Pumpkin Cheesecake Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

15

minutes

Calories

420

kcal

Total time

6

hours (includes chilling time)

This pumpkin cheesecake is rich, creamy, and packed with warm fall spices, all nestled into a crisp gingersnap crust. It’s the perfect dessert for Thanksgiving, a fall gathering, or simply to treat yourself on a cozy evening.

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Ingredients

• For the Crust:

• 1.5 cups gingersnap cookie crumbs

• 0.25 cup granulated sugar

• 0.25 teaspoon salt

• 0.33 cup unsalted butter, melted

• For the Filling:

• 3 (8-ounce) blocks cream cheese, room temperature

• 1 cup packed light brown sugar

• 1 cup canned pumpkin puree

• 3 large eggs, room temperature

• 0.5 cup sour cream

• 1.5 teaspoons ground cinnamon

• 0.5 teaspoon ground nutmeg

• 0.25 teaspoon ground cloves

• 1.5 teaspoons vanilla extract

• 1 tablespoon all-purpose flour

Directions

• First, we’ll start with the crust. Combine your gingersnap crumbs, sugar, salt, and melted butter in a bowl. Mix until it feels like wet sand—sticky enough to hold together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan. You can go up the sides slightly if you like that rustic look. Bake the crust at 325°F (160°C) for 10 minutes, then let it cool while you make the filling.
• Now onto the creamy center. In a large bowl, beat the softened cream cheese on medium speed until smooth and fluffy—this should take about 2 minutes. Add in the brown sugar and beat until fully incorporated and no lumps remain. Then, mix in the pumpkin puree, followed by the eggs (one at a time). Keep the mixer on low to avoid incorporating too much air.
• Next, add the sour cream, vanilla, cinnamon, nutmeg, cloves, and flour. Beat just until everything is smooth and combined. You don’t want to overmix—gentle is the name of the game here.
• Pour the filling over your cooled crust. Tap the pan gently on the counter to release any air bubbles.
• Now for the water bath: wrap the outside of the springform pan tightly with foil to prevent leaks, and place it into a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.
• Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set but the center still has a slight wobble. Turn the oven off, crack the door open, and let the cheesecake cool slowly for an hour. This step helps prevent cracks.
• Once cooled, cover and refrigerate for at least 4 hours—preferably overnight. When ready to serve, run a knife around the edge before releasing the springform. Top with cinnamon whipped cream, caramel drizzle, or candied nuts if you like!

Notes

• Gingersnap cookies add extra spice, but graham crackers work just as well.
• Don’t skip the water bath—it makes a huge difference in texture.
• If your cheesecake cracks, don’t stress! Just cover it with whipped cream or toppings.
• Pumpkin puree, not pumpkin pie filling—make sure you grab the right can.
• For extra flair, top with a sprinkle of cinnamon or a drizzle of maple syrup.

Nutrition Facts

• Calories: 420kcal
• Fat: 30g
• Saturated Fat: 17g
• Cholesterol: 125mg
• Sodium: 270mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 23g
• Protein: 6g

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My Best Tips to Nail Pumpkin Cheesecake Recipe Every Time

Let me share some hard-earned cheesecake wisdom to help you avoid common pitfalls and get that perfect bake.

• Don’t skip room temp ingredients: Cold cream cheese = lumpy batter. You want everything soft and easy to blend.
• Mix on low speed: Over-mixing adds air, which can cause cracks. Keep it low and slow for the silkiest texture.
• Use a water bath: Yes, it’s one extra step, but trust me—it’s what gives you that creamy, custard-like consistency without drying out the edges.
• Cool gradually: After baking, crack open the oven door slightly and let the cheesecake cool slowly. This helps prevent sinking or cracking.
• Chill overnight: I know, the wait is hard. But the flavors settle and deepen overnight, making it totally worth it.

One more fun tip: if you have extra batter, spoon it into lined muffin tins and bake mini versions like Pumpkin Cheesecake Muffins. Zero waste, and a sweet little bonus treat!

Cozy Twists: Variants of This Pumpkin Cheesecake Recipe

Once you’ve nailed the classic version of cheesecake, it’s so fun to experiment with flavors and textures. Pumpkin is super versatile and pairs beautifully with a lot of different ingredients. Here are a few delicious ways you can make this cheesecake your own:

Chocolate Swirl Pumpkin Cheesecake

Marble in some melted dark chocolate or swirl in a bit of Nutella before baking. It adds a rich, bittersweet edge that balances the pumpkin spice beautifully. You can use a toothpick or knife to swirl it into the top layer—just like in this Marbled Pumpkin Cheesecake.

Pecan-Praline Topping

Add a southern twist by topping the chilled cheesecake with a sticky, buttery pecan praline sauce. It gives the cheesecake a beautiful glossy finish and adds crunch and caramelized sweetness.

Pumpkin Cheesecake Bars

Pour the batter into a rectangular pan instead of a springform, and slice into bars. They’re perfect for a dessert tray, bake sale, or a casual treat for sharing (or not sharing… I won’t judge).

Mini Pumpkin Cheesecakes

Bake the cheesecake in a muffin tin with cupcake liners for adorable mini versions. Great for parties and portion control (even though we all go back for seconds).

Pumpkin-Chai Cheesecake

Swap the traditional pumpkin pie spices for chai spices—think cardamom, ginger, allspice, and black pepper. It adds a fragrant, slightly spiced twist that pairs beautifully with the pumpkin.

Vegan Pumpkin Cheesecake

Use cashew cream, coconut milk, and maple syrup for a totally dairy-free version that’s just as decadent. Pro tip: set it in the freezer and serve slightly chilled for the best texture.

What to Serve With Pumpkin Cheesecake (and How to Make It a Showstopper)

This pumpkin cheesecake recipe is a standalone beauty, but if you want to dress it up or round out a festive spread, here’s what works beautifully with it:

• Cinnamon Whipped Cream: Just a touch of cinnamon in freshly whipped cream adds that perfect cozy touch.
• Salted Caramel Drizzle: Rich, golden, and buttery—this takes the cheesecake to the next level.
• Candied Pecans or Walnuts: Sprinkle them on top for crunch and a nutty balance to the creamy filling.
• Spiced Apple Compote: Think warm, soft apples cooked in cinnamon and sugar. So good.
• A hot drink pairing: Pair with spiced tea, apple cider, or your favorite pumpkin latte. Want more pumpkin goodness? Try it with a stack of Pumpkin Pancakes for the ultimate fall brunch treat.

This cheesecake also makes a beautiful finish to a holiday meal—especially if your spread includes cozy sides or hearty mains. It’s not just dessert. It’s a grand finale.

How to Store and Reheat (If You Have Leftovers… Rare but Possible!)

If by some miracle there’s any cheesecake left, here’s how to keep it at its best:

• Storing: Wrap the cheesecake tightly in plastic wrap or transfer slices to an airtight container. It’ll keep in the fridge for up to 5 days.
• Freezing: You can freeze the whole cheesecake or individual slices. Just wrap in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating? Nope! Cheesecake is best served chilled or at room temperature. No microwave needed—just let it sit out for 15 minutes if it’s been in the fridge.

Fun and Creative Ways to Use Leftover Pumpkin Cheesecake

Okay, hear me out. If you ever have extra cheesecake or want to get creative with leftovers, try one of these:

• Cheesecake Parfaits: Layer chunks of cheesecake with crushed gingersnaps and whipped cream in glasses. Perfect for a quick dessert.
• Pumpkin Cheesecake Milkshake: Blend a slice with vanilla ice cream and a splash of milk for an indulgent shake.
• Stuffed French Toast: Yep—sandwich a thin layer of cheesecake between two slices of brioche, dip in egg mixture, and griddle it. Amazing.
• Pumpkin Cheesecake Truffles: Scoop the cheesecake, roll into balls, dip in chocolate. Holiday treat perfection.

Frequently Asked Questions

Wrapping It Up: Try It and Share the Fall Love!

If you’re looking for a cozy, crowd-pleasing dessert, this pumpkin cheesecake recipe checks all the boxes. It’s creamy, spiced, sliceable perfection—and trust me, people will ask you for the recipe.

If you loved this, you might also enjoy my Homemade Pumpkin Bread or Pumpkin Cookies for more pumpkin goodness. Try them all and let me know your favorite!

Don’t forget to leave a comment if you try this cheesecake, and tag me on Instagram or Pinterest with your bakes. I love seeing your creations!