Creamy Pumpkin Cheesecake Recipe – A Perfect Fall Dessert

When autumn arrives, there’s nothing better than the warm, cozy flavors of pumpkin spice. This Creamy Pumpkin Cheesecake combines the rich, velvety texture of classic cheesecake with the seasonal sweetness of pumpkin. With a buttery graham cracker crust and a smooth, spiced pumpkin filling, this dessert is perfect for Thanksgiving, holiday parties, or anytime you want to impress your family and friends.

If you love pumpkin pie and cheesecake, this recipe brings the best of both worlds together in one indulgent dessert.

Why You’ll Love This Pumpkin Cheesecake

This dessert is:

Creamy and luscious with a silky-smooth texture.
Perfect for fall gatherings like Thanksgiving or Friendsgiving.
Packed with pumpkin spice flavor, making it a seasonal favorite.
Easy to make ahead for stress-free entertaining.

Whether you’re hosting a holiday dinner or simply craving a cozy fall treat, this pumpkin cheesecake is sure to be a showstopper.

Ingredients You’ll Need

For the Crust:

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

For the Pumpkin Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup pumpkin purée (not pumpkin pie filling)
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ cup sour cream (for extra creaminess)

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add brown sugar and mix until creamy. Beat in the pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon. Finally, add the eggs one at a time, mixing on low speed just until incorporated. Stir in the sour cream.

Step 3: Assemble and Bake

Pour the filling over the prepared crust and smooth the top. Bake at 325°F (160°C) for 55–65 minutes, or until the center is almost set but still slightly wobbly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks. Then, refrigerate for at least 4 hours or overnight.

Step 4: Garnish and Serve

Before serving, top with whipped cream, caramel drizzle, or a sprinkle of cinnamon for a festive touch.

Tips and Variations

Water Bath Method: Bake the cheesecake in a water bath to avoid cracks and ensure an extra creamy texture.
Crust Options: Swap graham crackers for gingersnaps or Biscoff cookies for a spiced flavor boost.
Make It Ahead: This cheesecake tastes even better the next day, making it ideal for holiday prep.
Add a Topping: Try a pecan praline topping or chocolate drizzle for a decadent twist.

Final Thoughts

This Creamy Pumpkin Cheesecake is the ultimate fall dessert, combining the classic flavors of pumpkin pie with the rich texture of cheesecake. It’s perfect for Thanksgiving, holiday parties, or anytime you want to serve something truly special.

Make it ahead, chill it overnight, and watch as it becomes the star of your dessert table. One slice of this creamy, spiced cheesecake will have everyone coming back for seconds!