Decadent Pumpkin Cheesecake Recipe Perfect for Fall Baking

Posted on October 11, 2025

There’s something magical about the combination of creamy cheesecake and warm pumpkin spices that just screams fall. Imagine slicing into a rich, velvety pumpkin cheesecake with a buttery graham cracker crust—each bite is like autumn in dessert form. I first made this recipe on a chilly October evening, and it quickly became a family favorite. Whether you’re hosting a holiday dinner or just craving something indulgent to celebrate the season, this decadent pumpkin cheesecake is sure to impress.

This recipe combines all the best things about fall: the smooth richness of cheesecake, the aromatic blend of cinnamon and nutmeg, and the comforting sweetness of pumpkin. Plus, it’s easier to make than you might think! So, grab your apron and let’s bake something unforgettable.

Why You’ll Love This Recipe

Perfect for Fall: Packed with pumpkin and warm spices, this dessert is ideal for autumn gatherings, Thanksgiving, or cozy nights at home.
Rich and Creamy: The texture is out-of-this-world smooth, with just the right amount of tang from the cream cheese.
Easy to Make: Don’t let the cheesecake label intimidate you—this recipe is straightforward and beginner-friendly.
Show-Stopping Presentation: The deep orange hue of the filling paired with a golden crust makes it a feast for the eyes as well as the palate.
Customizable: You can tweak the spices or toppings to suit your taste, making it perfect for all kinds of occasions.

What sets this recipe apart is its balance of flavors—neither the pumpkin nor the cheesecake overwhelms the other. Plus, the crust has the perfect crunch, holding its own against the creamy filling. This isn’t just dessert; it’s an experience.

What Ingredients You Will Need

This decadent pumpkin cheesecake recipe uses simple ingredients to deliver bold flavor and a luxurious texture.

For the crust:

1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

16 ounces cream cheese, softened
1 cup canned pumpkin puree (not pumpkin pie filling)
¾ cup granulated sugar
½ cup brown sugar
3 large eggs, room temperature
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt

Optional Toppings:

Whipped cream
Caramel drizzle
Chopped pecans

Tip: Use full-fat cream cheese for the best texture, and let it soften at room temperature for easier mixing. Also, double-check your pumpkin puree to ensure it’s unsweetened and unspiced.

Equipment Needed

9-inch springform pan (a must for cheesecake)
Mixing bowls (medium and large sizes)
Electric mixer or stand mixer
Rubber spatula
Baking sheet
Cooling rack
Aluminum foil and oven-safe dish for a water bath

If you don’t have a springform pan, you can use a deep pie dish, but slicing will be trickier. For the water bath, any oven-safe dish large enough to fit your springform pan will work.

Preparation Method

Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
Make the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy (about 2 minutes). Add the pumpkin puree, granulated sugar, and brown sugar, and mix until well combined.
Add the eggs one at a time, beating on low speed after each addition. Mix in the heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and salt. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Assemble the cheesecake: Pour the filling over the cooled crust. Smooth the top with a spatula.
Prepare the water bath: Wrap the outside of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger oven-safe dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
Bake: Bake the cheesecake at 325°F (165°C) for 60-70 minutes. The edges should be set, but the center will still jiggle slightly.
Cool and chill: Turn off the oven and crack the door slightly to let the cheesecake cool gradually for 1 hour. Then remove it from the water bath, unwrap the foil, and transfer it to a cooling rack. Chill in the refrigerator for at least 4 hours or overnight.
Serve: Top with whipped cream, caramel drizzle, or chopped pecans before serving. Slice with a clean, sharp knife for neat pieces.

Pro Tip: To avoid cracks, don’t overmix the batter and resist the urge to open the oven door while baking!

Cooking Tips & Techniques

Room Temperature Ingredients: Always use softened cream cheese and room-temperature eggs for a smooth filling.
Water Bath Tips: Don’t skip the water bath—it keeps the cheesecake moist and ensures even baking.
Prevent Cracks: Mix on low speed to avoid incorporating too much air, and cool the cheesecake gradually to prevent sudden temperature changes.
Crisp Crust: Pre-baking the crust helps it stay crunchy, even under the creamy filling.
Test for Doneness: The cheesecake is done when the edges are set, but the center is still slightly wobbly—it will firm up as it cools.

These little tips make the difference between a good cheesecake and a great one!

Variations & Adaptations

Gluten-Free: Use gluten-free graham crackers for the crust.
Spiced Alternative: Add a teaspoon of ginger or allspice for a different flavor profile.
Chocolate Twist: Swirl melted chocolate into the filling before baking for a marbled effect.
Dairy-Free: Substitute cream cheese with a dairy-free alternative like cashew cream cheese and use coconut cream instead of heavy cream.
Mini Cheesecakes: Divide the crust and filling into muffin tins for individual servings—perfect for parties!

My favorite variation? Adding a ginger snap crust instead of graham crackers—it’s unbelievably fragrant and pairs perfectly with the pumpkin filling.

Serving & Storage Suggestions

Serve this pumpkin cheesecake chilled for the best texture. Top each slice with a dollop of whipped cream or a drizzle of caramel for extra flair. Pair it with hot coffee or spiced cider to complete the fall vibe.

If you have leftovers (lucky you!), store them in the refrigerator for up to 5 days. Wrap each slice individually in plastic wrap for easy grab-and-go servings. You can also freeze the cheesecake by wrapping it tightly in plastic wrap and foil—it stays fresh for up to 3 months. Thaw in the fridge overnight before serving.

Pro Tip: The flavors deepen after a day in the fridge, making it even more delicious!

Nutritional Information & Benefits

Estimated per serving (based on 12 slices):

Calories: 330
Fat: 20g
Carbohydrates: 30g
Protein: 5g

Pumpkin is packed with vitamins A and C, while cinnamon and nutmeg offer antioxidant benefits. This recipe isn’t just indulgent—it’s a tasty way to enjoy some seasonal ingredients!

Conclusion

If you’re looking for the ultimate fall dessert, this decadent pumpkin cheesecake is your answer. It’s rich, creamy, and bursting with autumn flavors, making it perfect for any occasion. Plus, you can easily adapt it to suit your preferences or dietary needs.

This recipe holds a special place in my heart because it brings people together—whether it’s at a Thanksgiving table or a cozy gathering with friends. I hope it does the same for you.

Give this recipe a try, and don’t forget to share your creations in the comments below. I’d love to hear how you made it your own!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Roast and puree fresh pumpkin, but make sure to drain it well to remove excess moisture.

What if I don’t have a springform pan?

You can use a deep pie dish, but slicing will be less precise. Alternatively, try individual ramekins for mini cheesecakes.

How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven before refrigerating.

Can I make this recipe ahead of time?

Absolutely! Cheesecake tastes even better after chilling overnight, so it’s perfect for prepping ahead.

What’s the best way to slice cheesecake neatly?

Use a sharp knife dipped in warm water and wipe it clean between each slice for cleaner cuts.