Pumpkin Cheesecake

This spiced Pumpkin Cheesecake with graham cracker crust is the perfect dessert for fall!

If you are a fan of pumpkin desserts, this cheesecake is for you! The combination of pumpkin, cream cheese, nutmeg, cinnamon, and ginger along with the graham cracker crust is so delicious. This is a fairly short cheesecake with big flavor. It is rich without being heavy- and it is simple to make.

We've made several pumpkin cakes over the years, and are happy to have a new one for our collection! Don't miss our Pumpkin Spice Cake, Pumpkin Cheesecake Cake, and Pumpkin Snickerdoodle Cake .

We also have a great Pumpkin Cheesecake Cake, which sandwiches a layer of cheesecake between two layers of pumpkin cake. So many recipes, so little time!

Why we Love It

• Warm Spiced Flavor
• Pumpkin Desserts are perfect for Fall
• Buttery Graham Cracker Crust
• Guaranteed Crowd Pleaser!

How to Make Pumpkin Cheesecake

You can find the full, printable Pumpkin Cheesecake Recipe at the bottom of this post. Here is a quick look at our steps!

• After preheating the oven, make the graham cracker crust! Press the mixture of graham cracker crumbs and melted butter into the bottom and sides of a prepared springform pan. Bake for ten minutes, then set aside to cool.
• For the Pumpkin Cheesecake Filling, mix the softened cream cheese until light and fluffy. Add the sugar, vanilla extract, and spices, mixing until smooth. Add the eggs one at a time, blending after each. Then mix in the pumpkin until well combined.
• Pour into the crust and bake for 50-55 minutes or until the cheesecake has set up (it will still jiggle a bit). Turn off the oven, crack the door open, and cool for one hour. This gradual cooling step helps to prevent cracking.
• Move the cooled cake to the refrigerator for at least 3-4 hours or overnight. After chilling, run a knife around the edges of the pan (between the crust and sides), and release the springform pan.
• Serve with a dollop of whipped cream, a sprinkling of toasted pecans, or just as it is!

Thanks so much for stopping by today! We hope that you enjoy this Pumpkin Cheesecake Recipe. Make sure to check out our full collection of favorite Fall Cake Recipes!

Some of our fall favorites (aside from today's recipe) are our Apple Pecan Bundt Cake, Pumpkin Cupcakes, and Maple Pound Cake, just to name a few.

Pumpkin Cheesecake

BY Melissa and Bebe

This spiced Pumpkin Cheesecake recipe is the perfect dessert for fall! It is slightly shorter as it uses two blocks of cream cheese rather than 3-4. It has wonderful spiced flavor and the buttery graham cracker crust adds the perfect bit of crunch.

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Course: Dessert

Servings: 10

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Ingredients

For the Graham Cracker Crust

• ▢ 1½ cups Graham Crackers, crushed
• ▢ ½ cup unsalted butter, melted (This is equal to one stick of butter).

Pumpkin Cheesecake Filling

• ▢ 16 oz Cream Cheese, softened (We used two 8 oz blocks of cream cheese- "Full Fat")
• ▢ ½ cup sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 3 eggs
• ▢ 1 cup canned pumpkin puree (Not pumpkin pie filling, we used Libby's brand)
• ▢ 1 teaspoon ginger
• ▢ ¼ teaspoon nutmeg
• ▢ 1¼ teaspoon cinnamon

Instructions

• Preheat the oven to 350 degrees F.

For the Crust

• Lightly grease the bottom and sides of an 8 or 9 inch springform pan.
• In a medium bowl, mix the graham cracker crumbs, and melted butter. Press into the the bottom and about two inches up the sides of a 9 inch springform pan. You may find it easiest to press the crumbs into the pan using the back of a spoon or the bottom of a ¼ cup dry measuring scoop.
• Bake at 350 degrees F for 10 minutes, then set aside to cool.

For the Filling

• In a medium bowl, using an electric mixer on medium speed, mix the softened cream cheese until fluffy. Add the sugar, vanilla extract, cinnamon, nutmeg, and ginger, mixing until smooth. Add the eggs one at a time, blending after each. Then mix in the pumpkin until well combined.
• Pour the pumpkin filling into the graham cracker crust in the spring form pan. Bake for 50-55 minutes or until the filling is set. It will still jiggle slightly. Then, turn off the oven, crack the door open, and leave it in for one hour to cool. Cooling slowly prevents cracking.
• After the cake has cooled, move the cake in the pan into the refrigerator. Refrigerate at least three hours or overnight. Release the sides of the spring form pan and serve. (Before releasing, you can run a thin knife between the crust and the sides of the pan if you are worried about sticking.)
• Serve just as it is, or topped with a dollop of whipped cream or a sprinkling of toasted pecans. Refrigerate leftovers.

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