Dessert

Delicious Pumpkin Pie Cheesecake Recipe for Fall Indulgence Recipe

Name: Delicious Pumpkin Pie Cheesecake Recipe for Fall Indulgence Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ¾ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup pumpkin puree; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon salt

ByJack Voss February 24, 2026February 24, 2026

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Introduction

This delicious pumpkin pie cheesecake is the perfect dessert for cozy fall gatherings. Combining the creamy richness of cheesecake with warm pumpkin spices, it offers a comforting treat that everyone will love. Easy to make and impressive to serve, it’s a seasonal delight worth trying.

A slice of cheesecake on a white plate with a white marbled surface in the background; the cheesecake has three layers: a bottom layer of crumbly brown crust, a thick middle layer of smooth white cream cheese filling, and a top layer of orange pumpkin-colored cream; on top of the slice is a swirl of white whipped cream with a light dusting of cinnamon and a small green mint leaf for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup pumpkin puree
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3: Press this mixture firmly into the bottom of a springform pan to form a crust. Bake for 10 minutes until lightly golden, then let it cool.
Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5: Gradually add the pumpkin puree and granulated sugar to the cream cheese mixture. Mix until well combined, scraping down the sides of the bowl.
Step 6: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue mixing until the batter is smooth.
Step 7: Pour the cheesecake filling over the cooled crust in the springform pan. Spread the mixture evenly with a spatula.
Step 8: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 9: Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool inside for about an hour.
Step 10: After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, before serving.

Tips & Variations

For extra flavor, add a tablespoon of bourbon or maple syrup to the cheesecake batter.
Use gingersnap cookies instead of graham crackers for a spicier crust.
Make sure the cream cheese is fully softened to avoid lumps in the batter.
To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually in the oven.

Storage

Store leftover pumpkin pie cheesecake covered in the refrigerator for up to 5 days. When ready to serve, let it sit at room temperature for 15-20 minutes for the best texture. You can freeze cheesecake for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil; thaw overnight in the fridge before serving.

How to Serve

The image shows a slice of cheesecake on a white plate, placed on a white marbled surface. The cheesecake has three clear layers: the bottom one is a crumbly brown crust, the middle layer is thick and creamy white cheese, and the top layer is a smooth golden caramel. The slice is topped with a swirl of white whipped cream with a sprinkling of light brown cinnamon powder and a small green mint leaf sitting on top. The lighting is soft, highlighting the smooth texture of the cheesecake and the whipped cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time compared to fresh pumpkin. Just make sure it’s plain pumpkin puree, not pumpkin pie filling.

How do I prevent my cheesecake from cracking?

To minimize cracking, avoid overmixing the batter and bake the cheesecake gently at a consistent temperature. Cooling the cheesecake slowly in the oven with the door slightly open also helps prevent cracks.