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Pumpkin Cheesecake with Spiced Graham Cracker Crust
Bake a creamy pumpkin cheesecake with spiced graham crust for your fall dessert table, complete with step-by-step instructions and tips.
Pumpkin Cheesecake with Spiced Graham Crust is a rich, baked dessert that pairs velvety pumpkin–cream cheese filling with a buttery graham cracker base enhanced by seasonal spices such as cinnamon, ginger, and nutmeg. The custard-like batter incorporates pumpkin purée, eggs, sugar, and a hint of vanilla, producing a smooth, lightly spiced interior that contrasts the crisp, aromatic crust. Often garnished with whipped cream or a dusting of additional spice, this cheesecake is traditionally served chilled and is especially popular during autumn gatherings and holiday meals, offering a festive alternative to classic pumpkin pie.
Pumpkin Cheesecake with Spiced Graham Cracker Crust
Designed for stress-free entertaining, this cheesecake uses a straightforward press-in crust and a gentle water bath to ensure a silky, crack-free top. It actually improves after a night in the fridge, so you can make it up to two days ahead and check dessert off your holiday prep list early.
Prep Time
35 minutes
35 minutes
Cook Time
70 minutes
70 minutes
Total Time
405 min (Cooling & Chilling included)
405 min (Cooling & Chilling included)
Ingredients
1 ½ cups (150 g) graham cracker crumbs
¼ cup (50 g) brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅓ cup (75 g) melted butter
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (240 g) pumpkin purée
½ cup (120 g) sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
Pinch of salt
3 large eggs
Method
Preheat the oven to 350 °F
- Combine graham cracker crumbs, brown sugar, cinnamon, ginger, nutmeg, and melted butter in a bowl
- Stir the mixture until every crumb is evenly coated with butter
- Press the crumbs firmly into the bottom and halfway up the sides of a 9-inch springform pan
- Bake the crust for about 10 minutes until lightly browned and fragrant
- Transfer the pan to a rack and cool the crust completely
- Wrap the outside of the cooled springform pan in two tight layers of heavy-duty aluminum foil
- Fill a kettle with water and bring it to a boil for the water bath
- Beat softened cream cheese in a large mixer bowl until perfectly smooth
- Add granulated sugar and beat until the mixture is light and fluffy
- Scrape down the bowl to ensure no lumps remain
- Blend in pumpkin purée, sour cream, and vanilla extract until fully combined
- Sprinkle cinnamon, ginger, nutmeg, cloves, and a pinch of salt over the batter and mix well
- Add the eggs one at a time, beating on low speed just until each egg disappears into the batter
- Pour the pumpkin cheesecake batter over the cooled crust and smooth the top with an offset spatula
- Place the foil-wrapped pan in the center of a deep roasting pan
- Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan
- Slide the roasting pan into the oven, taking care not to splash water into the batter
- Bake the cheesecake for 55 to 65 minutes until the edges are set and the center still jiggles slightly when shaken
- Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour
- Remove the springform pan from the water bath and peel away the foil
- Set the cheesecake on a wire rack and let it cool to room temperature
- Cover the cooled cheesecake and refrigerate it for at least 4 hours or overnight until thoroughly chilled
- Run a thin knife around the edge of the cheesecake to loosen it from the pan
- Unlatch the springform ring and lift it away
- Slice the cheesecake with a warm knife, wiping the blade clean between cuts
- Serve the pumpkin cheesecake plain or with whipped cream and a light dusting of cinnamon
Nutrition (whole recipe)
Calories
4150 kcal Protein
68 g Fat
320 g Carbs
295 g Fiber
6 g Sugar
230 g
4150 kcal Protein
68 g Fat
320 g Carbs
295 g Fiber
6 g Sugar
230 g
Notes
Spread the canned pumpkin on paper towels or cheesecloth and let it drain for 15–20 minutes before mixing—shedding that excess water keeps the cheesecake ultra-silky and prevents soggy crust. For a flavor lift, replace half the cinnamon with cardamom and press a handful of finely chopped toasted pecans into the crust; they stay crunchy and add a nutty snap in every bite.
why this recipe
This pumpkin cheesecake with spiced graham crust delivers everything you crave in a fall dessert: velvety, subtly tangy cream-cheese richness kissed with earthy pumpkin, all resting on a buttery base fragrant with cinnamon, ginger, and a whisper of clove. The contrast of ultra-smooth filling against the gentle crunch of the crust keeps each bite intriguing, while the warming spices perfume the kitchen even before the cake emerges, burnished and glorious, from the oven. Balanced sweetness lets the pumpkin’s natural depth shine through, making the cheesecake feel indulgent yet remarkably light, and its flawless structure slices cleanly for an impressive presentation at any gathering. One taste and it becomes clear why this is the dessert friends request long after the last leaves have fallen.
FAQs
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Frequently Asked Questions
How far in advance can I prepare this pumpkin cheesecake, and what is the best way to store it?
Bake it at least a day ahead—it actually tastes better after resting—and you can prepare it up to 2 days in advance without sacrificing texture. Once completely cooled, cover the pan (or individual slices) tightly with plastic wrap or foil and refrigerate; it will stay fresh for about 4 days, or up to 2 months if double-wrapped and frozen, then thawed overnight in the fridge.
Can I use homemade pumpkin purée instead of canned, and what adjustments are needed?
Yes—just be sure your homemade purée is as thick and dry as canned. After roasting and blending the pumpkin, spread the purée on several layers of paper towels or in a fine-mesh sieve set over a bowl; let it drain 20–30 minutes (or simmer it briefly on the stovetop) until it’s reduced to a scoopable, almost paste-like texture. Use the same weight or volume called for in the recipe once excess moisture is removed; no other adjustments are needed.
How can I keep the cheesecake from cracking during baking?
Bake the cheesecake in a well-seated water bath (the foil-wrapped pan surrounded by hot water) so the filling bakes gently and evenly, preventing the top from drying out and splitting. Avoid over-mixing or beating the batter on high—too much air causes the cake to puff and then collapse—and let the cheesecake cool gradually: turn the oven off, crack the door, and leave it inside for an hour before bringing it to room temperature.