12 Irresistible Pumpkin Cheesecake Recipes for Fall & Thanksgiving

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Pumpkin Cheesecake Recipe season always meant something special in my family. Every fall, the kitchen would fill with the scent of cinnamon and clove, and before long, my mom’s famous cheesecake would appear—nestled between the pumpkin pie and pecan bars, and always the first to disappear.

When I first tried making it myself, the results were… humbling. A cracked top, a sunken center, and a crust that barely held together. But once I learned to use brick-style cream cheese and made sure everything was at room temperature before mixing, the magic happened. Now, it’s the dessert my friends and family request year after year.

This creamy, spiced cheesecake brings all the cozy, nostalgic vibes—just like mini pumpkin pies or the comforting easy pumpkin dump cake. But the silky texture, tangy richness, and deep brown sugar warmth make this recipe truly stand out.

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What Makes This Pumpkin Cheesecake So Good

The beauty of this pumpkin cheesecake recipe lies in how foolproof it is—no water bath, no complicated techniques. Just smooth, spiced filling over a crisp graham cracker crust, all baked low and slow to creamy perfection.

What really sets it apart is the balance of texture and flavor. The pumpkin puree blends with tangy cream cheese and warm spices for a rich yet mellow bite. Brown sugar adds a soft depth, while sour cream keeps it silky and light on the palate.

And if you’re like me, that final touch—the homemade cinnamon whipped cream—takes it over the top. It’s subtly sweet, just a hint spicy, and melts effortlessly into each bite.

Even better? It chills overnight, making it the perfect make-ahead dessert for gatherings. Just like these chewy pumpkin chocolate chip cookies or indulgent pumpkin praline bread pudding, it’s cozy, satisfying, and absolutely unforgettable.

Ingredients & Preparation

When it comes to making this pumpkin cheesecake recipe, having the right ingredients and tools on hand makes all the difference. Each component plays a role in creating that smooth, luscious filling and perfect crust that holds its shape while offering a subtle crunch.

Ingredient Breakdown

Let’s take a closer look at what you’ll need:

Ingredient	Amount	Notes
Cream Cheese	24 oz (680 g)	Use brick-style, softened to room temperature
Brown Sugar	¾ cup (150 g)	Packed for extra richness
Granulated Sugar	½ cup (100 g)	Balances the brown sugar
Sour Cream	⅓ cup (80 g)	Adds creaminess and a subtle tang
Vanilla Extract	1½ tsp	Pure vanilla brings warmth
Pumpkin Puree	1 cup (244 g)	Make sure it’s pure pumpkin, not pie filling
Pumpkin Pie Spice	2½ tsp	Pre-mixed or homemade
Eggs	3 large	Lightly beaten, room temperature preferred
Graham Cracker Crust	1 prepared	Use a 9″ springform pan – don’t pre-bake

And don’t forget the topping:

• Cinnamon Whipped Cream: A simple blend of heavy cream, powdered sugar, vanilla, and cinnamon—whipped to stiff peaks for a perfectly soft and spiced topping.

Tools & Smart Substitutions

To make this recipe smooth from start to finish, here’s what you’ll want in your kitchen:

• 9″ or 10″ Springform Pan – This ensures easy removal and perfect presentation.

• Hand or Stand Mixer – To get that cream cheese ultra-smooth.

• Rubber Spatula – For scraping down the sides (do this often!).

• Foil-lined baking sheet – Helps prevent leakage and promotes even baking.

If you’re in a pinch, here are a few swaps:

• No sour cream? Use Greek yogurt instead—it gives a similar tang and creaminess.

• Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses.

• No pumpkin spice? Make your own: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves.

Need more pumpkin ideas for fall? These pumpkin muffins are great for breakfast, while pumpkin blondies make for a crowd-pleasing dessert bar.

Cooking Instructions & Tips

Now that you’ve got your ingredients ready, let’s get to the heart of the process—baking the pumpkin cheesecake recipe to silky, golden perfection. The key is in the details, and this step-by-step guide makes it easy to follow even if you’re not a seasoned baker.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Prepare your graham cracker crust in a 9″ springform pan but do not bake it—just pop it into the fridge to chill while you work on the filling.

Step 2: Mix the Filling

In a large mixing bowl or stand mixer, beat the softened cream cheese, brown sugar, and granulated sugar until smooth—scrape down the sides often to prevent lumps. Add sour cream, vanilla extract, pumpkin puree, and pumpkin spice. Mix again until well combined.

Then, beat in the eggs one at a time, just until mixed. Don’t overdo it—this helps avoid cracks.

Step 3: Bake Gently

Pour the batter into the crust. Set the pan on a foil-lined baking sheet (to catch drips) and bake for 40 minutes, or until the center is almost set. It should jiggle slightly when nudged—like Jell-O, not soup.

Step 4: Cool and Chill

Turn off the oven and crack the door slightly. Let the cheesecake sit for one hour inside—this prevents sudden temperature changes that cause cracking. Then cool to room temperature on the counter before transferring to the fridge to chill for at least 6 hours or overnight.

Step 5: Whip the Topping

Whip heavy cream, powdered sugar, vanilla, and cinnamon to stiff peaks. Pipe or dollop onto the chilled cheesecake before serving.

Tips for the Perfect Pumpkin Cheesecake

• Avoid cracks by not overmixing and letting the cheesecake cool gradually.

• Room temperature ingredients blend smoother and prevent lumps.

• No water bath needed – the texture stays velvety without it.

• Use pure pumpkin puree, not pumpkin pie filling (it has added sugar and spices).

Looking for another cozy treat with a spiced twist? These pumpkin cinnamon rolls offer the same comforting flavors in a totally different form. Or, keep it simple with pumpkin pie overnight oats for a fall breakfast that feels like dessert.

Serving, Storing & Pairing Pumpkin Cheesecake

Once your pumpkin cheesecake recipe has chilled and your cinnamon whipped cream is ready, it’s time to serve—and enjoy every creamy, spiced bite. But don’t stop there. This dessert can be the star of your table with the right pairings and proper storage techniques.

What to Serve with Pumpkin Cheesecake

This cheesecake is rich, yes—but not overwhelming. That’s why it pairs so well with light, bright flavors or warm, spiced drinks. A hot cup of chai or cinnamon-spiced apple cider brings out the warmth in the pumpkin spice. If you’re going full spread, serve this alongside roasted pecans, poached pears, or even a crisp fall salad to balance the sweetness.

Hosting a fall brunch? Add this cheesecake next to pumpkin pie overnight oats for a cozy make-ahead pairing that guests won’t expect but will absolutely love.

And if you’re planning a dessert table, try placing this next to pumpkin blondies for a soft vs. chewy contrast that really shows off pumpkin’s range in baking.

Want to take it over the top? Drizzle with warm caramel sauce or sprinkle toasted pecans before serving.

How to Store and Reheat

This pumpkin cheesecake recipe is a dream to make ahead—and it keeps beautifully.

• Store covered in the fridge for up to 5 days. A cake dome or plastic wrap over the pan works perfectly.

• For longer storage, slice and wrap individual pieces, then freeze up to 2 months. Thaw overnight in the fridge before serving.

• Don’t microwave to reheat—it alters the texture. If you like it warm, let it rest at room temperature for 15–20 minutes before serving.

Want to use up extra pumpkin from the can? Whip up a batch of pumpkin muffins or those soft, gooey pumpkin cinnamon rolls we talked about earlier—they both store and freeze like a dream.

Pumpkin Cheesecake Recipe FAQ

How do I prevent my pumpkin cheesecake from cracking?

The most common causes are overmixing the batter or cooling the cheesecake too quickly. Be sure to mix the eggs in gently and let the cheesecake cool gradually—first in the oven with the door cracked, then on the counter before chilling.

Can I make this pumpkin cheesecake recipe ahead of time?

Absolutely. In fact, it’s even better when made a day ahead. Chill it overnight to let the flavors deepen and the texture firm up beautifully.

Can I use pumpkin pie filling instead of puree?

No—stick with 100% pumpkin puree. Pumpkin pie filling contains added sugars and spices, which will throw off the balance of flavor and sweetness in the cheesecake.

Can I freeze pumpkin cheesecake?

Yes! Slice and wrap individual portions tightly in plastic wrap, then freeze for up to 2 months. Thaw in the refrigerator overnight for best texture.

Do I need a water bath for this recipe?

No water bath needed. This pumpkin cheesecake recipe is designed to bake evenly without one, so you don’t have to worry about water leaks or soggy crusts.

Wrapping It Up – A Fall Favorite, Made Simple

Whether you’re baking for a holiday dinner or just feeding a craving for something sweet and spiced, this pumpkin cheesecake recipe hits every note. From the buttery graham cracker crust to the creamy pumpkin filling and that fluffy cinnamon whipped cream—each slice is comfort, nostalgia, and indulgence all in one.

And because it’s a make-ahead dessert, you’ll have more time to relax and enjoy the season. Pair it with a hot drink, share it with friends, or sneak a slice from the fridge late at night (I won’t tell).

Looking for more cozy desserts to complete your fall table? Try these pumpkin praline bread pudding and chewy pumpkin chocolate chip cookies. They’re both simple, crowd-pleasing, and packed with warm fall flavor.

 Don’t Forget!

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