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Pumpkin Spice Cheesecake Recipe

Pumpkin Spice Cheesecake

This Pumpkin Spice Cheesecake is the perfect fall dessert, featuring a buttery graham cracker crust and a rich, creamy filling made with real pumpkin puree and warm spices. The blend of cinnamon, nutmeg, ginger, and cloves adds a cozy touch, making it an irresistible treat for pumpkin lovers. Topped with whipped cream or a drizzle of caramel, this cheesecake is a decadent way to embrace the flavors of the season.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter melted
  • 3 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Method
 

  1. Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes, then let it cool.
  2. In a large bowl, beat the softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined and creamy.
  3. Pour the pumpkin filling over the cooled crust and bake for 60-70 minutes or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
  4. Refrigerate for at least 4 hours, preferably overnight, to fully set.
  5. Slice and enjoy with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.

Notes

Try using gingersnap cookies instead of graham crackers for extra spice. To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water in the oven. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.