Pumpkin cheesecake with a spiced crust is the flavor of fall, comfort, and indulgence. The creamy pumpkin filling, infused with warm spices, brings the essence of autumn into every bite.

The spiced crust adds an extra layer of seasonal delight, making it a perfect dessert for crisp, cozy evenings and fall gatherings. This dessert combines the best flavors of the season in a single, heavenly slice.

What Is Pumpkin Cheesecake?

Pumpkin cheesecake is a dessert that is often expected at Thanksgiving dinner, combining the creamy richness of cheesecake with the flavors of pumpkin pie. It is usually made with a graham cracker or cookie crust and a smooth and creamy filling made with cream cheese, pumpkin puree, and traditional pumpkin pie spices. This results in a delightful, seasonal treat that is especially enjoyed during the fall months.

Ingredients for Pumpkin Cheesecake Recipe

• Pumpkin Puree: Use canned or homemade pure pumpkin puree, not pumpkin pie filling.
• Cream Cheese: Use block-form, not the spreadable type in tubs, softened to room temperature.
• Eggs: Bring the eggs to room temperature so they mix well with the other ingredients.
• Vanilla Extract: You can add 2-3 teaspoons of vanilla extract for flavor.
• Spices: Pumpkin spice, cinnamon, and nutmeg, you can add a pinch of cloves and ginger.
• Salt: To offset the sweetness, prevent cake from being one-note, and helps other flavors shine.
• Crust: You can use either cookies or graham crackers for the crust, whichever you prefer.
• Coconut Oil: Or melted unsalted butter is needed for the crust and to grease the springform pan.
• Sweeteners: Add honey or light brown sugar for molasses flavor, or granulated sugar.

Recommended Equipment

• 8 or 9-inch Springform Pan: Optionally; lined with parchment paper for easy removal of the cake.
• Mixer: An electric hand mixer or stand mixer for preparing the cheesecake filling.
• Roasting Pan or a deep baking dish for the water bath when baking the cheesecake.
• Aluminum Foil: Used to wrap the springform pan for the cheesecake bath.

How to Make Spiced Pumpkin Cheesecake

Preheat the Oven: Adjust the oven rack to a lower-middle position and preheat your oven to 325°F (163°C).

Prepare the Pan: Grease the pan with butter or line the bottom of a 9-inch springform pan with parchment paper, and wrap the outside in two layers of foil, ensuring the foil extends up the sides of the pan and is pressed firmly against the top rim.

Note: Using parchment paper is not strictly necessary, but it can make it easier to remove and transfer the cheesecake from the pan to a serving plate without damaging the edges or crust.

To Dry Pumpkin: Drain or strain any liquid from pumpkin puree by spreading it on several layers of paper towels. Cover with a triple layer of paper towel and gently squeeze out as much liquid as you can from the pumpkin. Discard the paper towels.

Note: Pumpkin puree contains natural water, which can result in a watery or runny cheesecake that may deflate and crack. Drying the puree helps achieve a more consistent, fluffier, creamier, and stable texture in the cheesecake.

For the Crust: Pulse cookies or graham crackers with spices (pumpkin spice, nutmeg, and cinnamon) until fine crumbs. Drizzle with melted coconut oil or butter, and mix well until evenly moistened, it should look like wet sand.

Prebake Crust: Press this mixture into the bottom of a springform pan to form the crust. Try to keep the sides of the pan as clean as possible.

If using graham crackers, bake in the preheated oven for about 5-10 minutes, until fragrant and lightly browned around the edges. Remove and set it aside to cool. Keep the oven ON.

Note: Prebaking the crust helps it set and prevents it from becoming too soggy when it’s later filled with cheesecake mixture.

Boil Water: Bring a kettle of water to a boil.

Cheesecake Filling: In a stand mixer fitted with paddle attachment, beat the softened cream cheese and honey or brown sugar (if using) at medium speed until smooth and creamy and there are no lumps, about 1 minute. Stop and scrape down the bottom and sides of the bowl as needed.

Add Spices: Add vanilla extract, spices (cinnamon, nutmeg, pumpkin pie spice), salt, and pumpkin puree, and beat until just combined about 45 seconds.

Gradually Add Eggs: Add eggs, one at a time, and beat at medium-low until all ingredients are well combined, about 1 minute. Stop to scrape down the bowl after each addition. Tap the mixer bowl on the table or counter a few times to allow any air bubbles to rise and pop.

Bake Cheesecake: Place springform pan into a roasting pan. Pour the pumpkin cheesecake filling over the cooled crust and smooth the top.

Water Bath: Place the roasting pan into the oven and carefully fill the pan with enough boiling water until it reaches about 1 inch halfway up the sides of the springform pan, being careful not to splash water onto the filling or inside any folds of aluminum foil.

Bake in the preheated oven for about 50-60 minutes or until the edges are set but the center is slightly jiggly when the pan is shaken, and the center of the cake registers 140 to 150 degrees on an instant-read thermometer.

Note: If you see any small cracks appearing, move on to the cooling step immediately, as it’s a sign that the cake may be starting to overbake and could crack. (see notes below)

Slow Cooling: Turn off the oven and, slowly, crack the oven door open, and allow the cheesecake to cool inside the oven undisturbed for about 1 hour.

Remove Cake: Remove the cheesecake from the oven, take it out of the water bath, discard the foil, and then set it on a wire rack. Use a thin spatula to loosen the cake edges from the sides of the pan. This step prevents sticking, which can lead to cracks as it cools.

Refrigerate: Continue to cool until barely warm, about 3 hours. Wrap tightly with plastic wrap and refrigerate it for at least 4 hours or up to 3 days.

Serving: Before serving, top the cheesecake with whipped cream, glaze it with a layer of caramel sauce, and dust with ground cinnamon, or sprinkle with a spiced cocoa powder mix if desired.

Recipe Tips for Best Results

• Ingredients: Ensure that cream cheese and eggs are at room temperature for a smooth batter.
• Mixing: Mix batter just until ingredients are combined. Overmixing creates air and cracks.
• Pan Prep: Line the bottom of the springform pan with parchment paper for easy removal.
• Water Bath: Use a water bath to regulate temperature and prevent cracks.
• Cream Cheese: Opt for full-fat cream cheese to achieve a creamier texture in your cheesecake.
• Sugar: If using, add light brown sugar for milder or dark brown sugar for richer molasses flavor.
• Oven: Avoid opening the oven door while cake is baking. If needed, do so closer to finish time.

Tips To Prevent Cheesecake Cracks

Avoid Overmixing: Overmixing the batter can create air, leading to cracks. Mix just until the ingredients are combined.

Gentle Baking: Bake until the outer edges are set, but the center is slightly jiggly. Overbaking can cause cracks. If small cracks appear, move on to the cooling step immediately.

Water Bath: Use a water bath to regulate the temperature and create a moist environment, which helps reduce cracks.

Slow Cooling: Allow cake to cool gradually; avoid sudden temperature changes. Turn off the oven, crack the door open for 1 hour, then remove the cake to cool on the counter.

Loosen Edges: After baking, run a thin spatula around the edge of the pan to prevent sticking, which can lead to cracks as the cheesecake settles.

Parchment Paper: Consider lining the pan with parchment paper to ease removal and prevent sticking.

Chill Thoroughly: Always refrigerate cheesecake for several hours or overnight. This helps it set, and improves texture and flavor.

Make-Ahead

A cheesecake is a make-ahead dessert that requires time and planning. After the careful baking and slow cooling process, the cheesecake still needs to chill in the fridge, allowing it to set for at least 4 hours or, ideally, overnight

How to Store: Store and keep cheesecake in a large, deep airtight container in the refrigerator for up to 5-7 days.

Cake Keeper: If you have one, place the cheesecake in a cake keeper to provide additional protection and prevent any damage to the decorated cake top.

How to Serve: For clean and smooth cuts, dip the knife in warm water, wiping it down with a paper towel after each cut.

Single-Serve: Slice the cheesecake into individual portions and store each in a single-serve container for a quick dessert.

Yields: 1 (9-inch cheesecake) / 12 servings of 128 grams per slice

Serving Suggestions

• Whipped Cream: Top each slice with freshly whipped cream for a light and airy contrast.
• Rosettes: Decorate the cake with yogurt cream rosettes for a simple yet elegant finish.
• Drizzle with caramel or chocolate sauce for added sweetness and a seasonal hint.
• Nuts: Sprinkle candied chopped pecans or walnuts over the top for a delightful crunch.
• Dust the top with cocoa powder mixed with seasonal spices for a warm chocolate layer.

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