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This pumpkin cheesecake blends the warm spices of fall with a creamy texture that melts in your mouth. It’s a perfect dessert for family gatherings or a special treat after a cozy dinner. The graham cracker crust adds a satisfying crunch that contrasts beautifully with the smooth pumpkin filling.
I first made this after craving something seasonal and indulgent. It quickly became our go-to dessert for holiday dinners and weekend treats.
Ingredients
- Graham cracker crumbs: provide a sweet, crunchy base. Choose fresh crumbs for better texture.
- Melted butter: binds the crust and adds richness
- Light brown sugar: in the crust enhances the caramel notes
- Ground cinnamon and warm spices like ginger nutmeg and cloves: bring the pumpkin to life
- Corn starch: helps thicken the filling for stability
- Brick style cream cheese at room temperature: whips smooth for that perfect creamy texture
- Pumpkin puree: should be smooth and fresh or canned with no extra flavors
- Sour cream: lightens the filling and adds a subtle tang
- Eggs: create structure and richness but avoid over mixing for a tender crumb
- White and brown sugars: balance sweetness
- Unsalted butter and whipping cream: enrich the optional salted caramel sauce
- Vanilla extract and coarse salt: intensify the overall flavor
Instructions
- Build The Crust:
- Stir together the graham cracker crumbs melted butter light and dark brown sugars and cinnamon until all combined. Press firmly into the bottom of a foil-wrapped 9-inch springform pan to prevent water from leaking in. Bake the crust for eight minutes to set it before adding the filling.
- Mix The Filling:
- In a medium bowl whisk together white sugar brown sugar cinnamon ginger nutmeg cloves and corn starch until evenly distributed. In a separate large bowl beat the cream cheese until smooth and creamy. Slowly add the sugar spice mixture followed by the sour cream and pumpkin puree. Add eggs one at a time beating gently after each to avoid over mixing which can cause cracks.
- Prepare For Baking:
- Pour the filling evenly over the crust in the springform pan. Set the pan in a larger roasting pan and pour about half an inch of water into the outer pan to create a water bath. This gentle steaming prevents the cheesecake from drying out and cracking on top.
- Bake And Cool:
- Bake for 55 to 65 minutes until the edges are set and the center gently jiggles when nudged. Remove from the oven and allow to cool in the water bath until the water is lukewarm. Take the cheesecake out unwrap the foil and let cool completely on a wire rack. Chill in the refrigerator for at least four hours preferably overnight to fully develop the flavor and texture.
- Make Salted Caramel (Optional):
- In a saucepan over medium heat add sugar and stir continuously until it melts and turns an amber color. Carefully whisk in butter until melted followed by cream. Remove from heat then add vanilla and salt. Let caramel cool slightly before drizzling over the cheesecake.
- Serve:
- Run a thin knife around the edges of the cheesecake to loosen it and unclamp the springform pan. Add whipped cream and a light dusting of cinnamon before serving with salted caramel sauce if desired.
I love how the spices in this cheesecake remind me of autumn afternoons baking with my family. The salted caramel adds a luscious finish that everyone asks for again and again.
Storage Tips
Store leftover cheesecake tightly covered in the refrigerator for up to four days. To avoid soggy crust keep any caramel sauce separate until ready to serve. This cheesecake also freezes well individually portioned wrapped in plastic wrap and foil for up to two months. Thaw overnight in the fridge before serving.
Ingredient Swaps
You can swap out the graham crackers for digestive biscuits or gingersnaps to change the flavor profile. For a lighter option substitute full fat cream cheese with Neufchatel cheese but the texture will be less creamy. Pumpkin puree can be replaced with sweet potato puree for a similar taste with a twist.
Serving Ideas
Serve slices with a dollop of whipped cream and a sprinkle of chopped toasted pecans for added crunch. A drizzle of caramel or a dusting of cocoa powder also pairs beautifully. For an adult twist add a splash of bourbon to the caramel sauce for warmth.
Cultural Context
Pumpkin desserts are a beloved part of fall traditions in many parts of the US and Canada celebrating the harvest season. This cheesecake is a modern take on the classic pumpkin pie combining creamy cheesecake texture with familiar autumn flavors. It’s become a favorite for Thanksgiving and Halloween gatherings.
This pumpkin cheesecake is a showstopper that brings autumn flavors to any table beautifully. Enjoy every bite knowing the care and tradition behind it.
Frequently Asked Recipe Questions
- → How do I prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath helps maintain even heat and moisture, reducing the chance of cracks.
- → What is the best way to achieve a smooth filling?
Ensure the cream cheese is at room temperature and beat until smooth before adding other ingredients to avoid lumps.
- → Can I prepare it in advance?
Yes, chilling the cheesecake overnight allows the flavors to deepen and the texture to firm up perfectly.
- → How is the graham cracker crust made?
The crust is made by combining graham cracker crumbs with melted butter and sugars, then pressed firmly into the pan and briefly baked to set.
- → What spices enhance the pumpkin flavor?
Cinnamon, ginger, nutmeg, and cloves add warm, aromatic notes that complement the pumpkin puree beautifully.
- → Is the salted caramel sauce difficult to make?
The sauce is made by cooking sugar until amber, whisking in butter and cream carefully, resulting in a rich, smooth topping.