If you’re dreaming of a dessert that combines the creamy richness of cheesecake with the warm, cozy spices of fall, this Classic Pumpkin Pie Cheesecake Recipe is your perfect match. It’s a heavenly blend of velvety cream cheese layered with luscious pumpkin purée and aromatic spices, all nestled on a buttery graham cracker crust. Whether you’re aiming to impress guests at Thanksgiving or just want to indulge yourself on a chilly evening, this cheesecake gives you the best of pumpkin pie and cheesecake in every bite. The marbled pumpkin and plain cheesecake swirl create a visual treat, inviting you to dig in and savor the season’s flavors with pure joy.

Classic Pumpkin Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to nailing this recipe, but don’t worry—they are simple staples you can find easily and each one plays a special role in building the creamy, spiced, and beautifully textured cheesecake you’ll love.

Graham cracker crumbs: The base of your crust, adding crunch and a slightly sweet, buttery note.
Granulated sugar (for crust and filling): Sweetens both layers evenly for balanced flavor.
Ground cinnamon: Adds warm spice both in the crust and filling, creating that signature pumpkin pie taste.
Unsalted butter (melted): Binds the crumbs together and gives the crust a rich, golden finish.
Cream cheese (softened): The star ingredient for that luscious cheesecake texture.
Vanilla extract: Enhances the sweetness and depth of the cheesecake filling.
Large eggs: Provide structure and richness to the custard-like filling.
Canned pumpkin purée: Brings moistness, flavor, and that unmistakable pumpkin orange color.
Ground ginger, nutmeg, cloves: A perfect trio of spices that complete the comforting pumpkin pie spice profile.
Salt: Balances sweetness and brings out all the flavors.
Whipped cream (optional): For an elegant, light topping that complements every bite.

How to Make Classic Pumpkin Pie Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C) so it’s ready when you need it. Mix the graham cracker crumbs with sugar, cinnamon, and melted butter until the crumbs are evenly coated and can hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to form a nice compact crust layer. Bake it for 10 minutes to let it set. Allow to cool slightly once out of the oven—this gives a sturdy base for your creamy filling.

Step 2: Make the Cheesecake Base

In a large bowl, beat the softened cream cheese until smooth and fluffy. This step is key—no lumps here! Add the sugar and vanilla extract, and mix well until evenly combined. Then add the eggs one at a time, mixing gently after each to maintain a smooth batter. Be careful not to overbeat, as that can cause cracks later. Set aside 1 cup of this plain cheesecake mixture for swirling later.

Step 3: Blend in the Pumpkin Spices

To the remaining cheesecake batter, mix in the pumpkin purée along with cinnamon, ginger, nutmeg, cloves, and salt until fully incorporated. This is where all those wonderful fall flavors come to life. The mixture will have a rich, creamy orange hue and smell absolutely divine.

Step 4: Assemble and Bake

Pour the pumpkin spiced batter over the prepared crust, spreading it evenly. Then add dollops of the reserved plain cheesecake batter on top. Using a knife, gently swirl the two mixtures together to create a beautiful marbled effect or skip the swirl for a solid pumpkin layer if you prefer. Bake for 55 to 65 minutes, keeping an eye for the center to be just set but still slightly jiggly—this ensures that luscious creamy texture once cooled.

Step 5: Cool and Chill

Turn off the oven and crack the door open; let your cheesecake cool inside for about an hour. This slow cooling helps prevent cracks. Then transfer it to the refrigerator to chill for at least 4 hours, or overnight if possible, so it can fully set and the flavors meld beautifully.

How to Serve Classic Pumpkin Pie Cheesecake Recipe

Garnishes

While the cheesecake is already a showstopper, topping it with a swirl of freshly whipped cream adds a lovely lightness and contrast to the rich filling. You can sprinkle a bit more cinnamon or nutmeg over the cream for a warm finish. For an elegant touch, a few toasted pecans or a drizzle of caramel sauce transform this dessert into a festive masterpiece.

Side Dishes

This cheesecake pairs wonderfully with classic autumn beverages like spiced apple cider or a cup of freshly brewed coffee. For a refreshing balance, serve with a small side of mixed berries or a simple green salad tossed with a citrus vinaigrette to cleanse the palate between bites.

Creative Ways to Present

Try slicing the cheesecake into generous wedges and serving each with a mini dollop of whipped cream and a sprinkle of pumpkin spice on top. Alternatively, cut into small squares for a party platter or make individual servings by baking in a muffin tin lined with springform inserts. You can also create a layered parfait version by breaking chunks into glasses, layering with whipped cream and crushed graham crackers for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover slices should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. Properly stored, the cheesecake stays fresh and creamy for up to 4 days, allowing you to savor that seasonal goodness well beyond the first serving.

Freezing

This Classic Pumpkin Pie Cheesecake Recipe freezes beautifully. Wrap the whole cheesecake or individual slices tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months without losing its rich texture or flavor.

Reheating

For best enjoyment, thaw frozen cheesecake slices overnight in the refrigerator. Avoid microwaving to preserve texture; instead, let the cheesecake come to room temperature naturally before serving. If you want to add a little warmth, a brief 10-15 second zap in the microwave or warming in a low oven can soften it gently without compromising the creamy consistency.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! If you want to use fresh pumpkin, roast it until tender, then puree it until smooth. Keep in mind fresh pumpkin might have a higher water content, so you may need to strain some moisture or adjust baking times slightly to maintain texture.

What if I don’t have a springform pan? Can I use a regular cake pan?

A springform pan is ideal because it lets you remove the cheesecake cleanly, but a regular cake pan lined with parchment paper can work. Just be careful when removing the cheesecake to avoid breaking the crust or edges.

How can I prevent cracks in my cheesecake?

Mix your batter gently to avoid incorporating too much air, bake it at the correct temperature, and cool it slowly with the oven door cracked. These steps help maintain a smooth top without cracks or splits.

Is this recipe suitable for a vegetarian diet?

Yes! All ingredients used in this Classic Pumpkin Pie Cheesecake Recipe are vegetarian-friendly, making it a delicious choice for those who avoid meat but still enjoy rich desserts.

Can I make this cheesecake gluten-free?

Definitely. Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies to keep the crust gluten-free without sacrificing that buttery crunch.

Final Thoughts

This Classic Pumpkin Pie Cheesecake Recipe is truly a delightful way to bring autumn’s best flavors to your dessert table. Its creamy, spiced filling over a buttery crust makes each bite feel like a warm hug on a cool day. Trust me, once you try it, this cheesecake will become one of your go-to favorites for holidays, special occasions, or just whenever you need a cozy treat. So gather your ingredients, follow these easy steps, and prepare to impress everyone with a dessert that tastes as incredible as it looks.

Classic Pumpkin Pie Cheesecake Recipe

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4 from 59 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This Classic Pumpkin Pie Cheesecake blends the rich creaminess of traditional cheesecake with the warm, spiced flavors of pumpkin pie. Featuring a buttery graham cracker crust and a beautifully marbled pumpkin batter, this dessert is perfect for holiday gatherings and Thanksgiving celebrations. Topped with optional whipped cream, it offers a festive and indulgent treat that’s sure to impress.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Topping (Optional)

Whipped cream

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Instructions

Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Make the plain cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, beating just until incorporated. Reserve 1 cup of this plain cheesecake mixture and set aside.
Prepare the pumpkin cheesecake batter: To the remaining cheesecake batter, add pumpkin purée, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly until fully blended.
Assemble the cheesecake: Pour the pumpkin cheesecake batter over the cooled crust in the springform pan. Dollop the reserved plain cheesecake batter on top and gently swirl with a knife to create a marbled effect, or skip this step for a uniform pumpkin layer.
Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly. After baking, turn the oven off and crack the oven door open; let the cheesecake cool inside for 1 hour.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Serve: Before serving, optionally top with whipped cream for added richness and decoration. Slice into 12 servings and enjoy.

Notes

For a firmer crust, bake the crust an additional 2–3 minutes before adding the filling.
Ensure the cream cheese is fully softened for a smooth, lump-free batter.
This cheesecake freezes well—wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American