Pumpkin Pie Cheesecake : A Decadent Fall Dessert You’ll Crave Year-Round

If you love pumpkin pie and you’re obsessed with cheesecake, there’s no need to choose between the two—Pumpkin Pie Cheesecake blends the best of both desserts in one unforgettable treat. Rich, creamy, warmly spiced, and layered over a buttery graham cracker crust, this dessert is the ultimate crowd-pleaser for Thanksgiving, holiday parties, or cozy autumn weekends at home.

Even if you’re not an expert baker, this easy-to-follow recipe delivers a bakery-quality dessert with minimal stress. Whether you’re hosting a large gathering or planning ahead for Thanksgiving desserts, this cheesecake will be the talk of the table.

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Why This Pumpkin Cheesecake Recipe is a Holiday Showstopper

There’s something magical about combining the velvety texture of cheesecake with the comforting, spiced flavor of pumpkin pie. The result? A perfectly balanced dessert that’s just sweet enough, with depth from cinnamon, nutmeg, and ginger. It’s indulgent yet not too heavy, making it ideal after a rich holiday meal.

Pumpkin Pie Cheesecake also looks stunning with a swirl of whipped cream or a sprinkle of crushed pecans. It slices cleanly, stores well, and is easily made in advance, making it one of the most practical and impressive pumpkin desserts you can bring to the table.

Ingredients You’ll Need for Pumpkin Pie Cheesecake

To make this luscious dessert, you’ll need pantry-friendly ingredients. Here’s everything broken down by component:

For the crust:

• 1 ¾ cups (175g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the filling:

• 3 (8 oz) packages (680g total) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) canned pumpkin puree
• 3 large eggs
• ½ cup (120ml) sour cream
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• Pinch of salt

Optional toppings:

• Sweetened whipped cream
• Caramel drizzle
• Candied pecans or chopped walnuts
• Cinnamon sugar sprinkle

Want a dairy-free twist? Swap cream cheese and sour cream with plant-based alternatives, and use a gluten-free crust option like almond flour or crushed gluten-free graham crackers.

Step-by-Step Instructions to Make Pumpkin Pie Cheesecake

Step 1: Prepare the crust.
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake for 8–10 minutes until lightly golden. Let cool slightly.

Step 2: Make the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese until completely smooth, about 2–3 minutes. Add sugar and mix again until fluffy. Then beat in the pumpkin puree, eggs (one at a time), sour cream, and vanilla. Mix on medium speed until the batter is smooth and creamy.

Step 3: Add spices.
Sprinkle in the cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Mix just until combined. Be careful not to overmix, as this can introduce air bubbles and cause cracking during baking.

Step 4: Assemble and bake.
Pour the batter over the cooled crust and smooth the top with a spatula. Place the pan on a baking sheet and bake in the center of the oven for 55–65 minutes. The center should still have a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.

Step 5: Chill and serve.
Remove from the oven and chill the cheesecake in the refrigerator for at least 4 hours or overnight. Decorate with whipped cream and toppings before slicing.

If you love cheesecake with a twist, you might also enjoy our Pumpkin Magic Custard Cake for a softer, custard-filled option.

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Tips for the Perfect Pumpkin Pie Cheesecake Every Time

• Use room-temperature ingredients: Cold cream cheese or eggs will make the batter lumpy.
• Don’t overmix: Air in the batter = cracks on top. Mix just until smooth.
• Bake in a water bath (optional): Wrap your springform pan in foil and set it in a roasting pan with hot water. It helps create an ultra-smooth texture.
• Cool gradually: Rapid cooling can cause the top to crack. Let it rest in the oven, then refrigerate.
• Use a sharp knife for slicing: Wipe the blade between each cut for clean edges.

Presentation & Serving Ideas for Thanksgiving or Fall Parties

This cheesecake is beautiful served as-is, but a few extra touches make it truly festive. Pipe swirls of whipped cream around the edges or add a drizzle of caramel. A sprinkle of cinnamon or a few candied pecans on top creates a gorgeous autumn finish.

Serve slices on vintage dessert plates or wooden platters for a rustic fall feel. It also pairs beautifully with Pumpkin Fluff Dip or a warm Apple Crisp for a complete holiday dessert buffet.

Make-Ahead and Freezing Tips for Holiday Prep

Pumpkin Pie Cheesecake is an ideal make-ahead dessert:

• Refrigerate: Store covered in the fridge for up to 4 days.
• Freeze: Once fully cooled, wrap the whole cheesecake or slices tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw in the fridge overnight.
• Avoid topping too early: Add whipped cream or nuts just before serving to maintain texture.

This is a lifesaver if you’re prepping for a holiday dinner and want dessert out of the way early.

Tasty Variations and Substitutions for Pumpkin Cheesecake Recipes

Make it your own with these fun twists:

• Swirled Cheesecake: Reserve some batter and mix it with cocoa powder for a chocolate-pumpkin swirl.
• Maple Pumpkin Cheesecake: Replace granulated sugar with maple syrup for natural sweetness.
• Mini Pumpkin Cheesecakes: Bake in muffin tins for individual portions.
• Vegan Pumpkin Cheesecake: Use dairy-free cream cheese and coconut cream, plus a flax egg substitute.

Want something bite-sized instead? Try these Pumpkin Cheesecake Cookies—soft, chewy, and loaded with flavor.

Common Mistakes to Avoid When Baking Pumpkin Cheesecake

• Overbaking: The cheesecake should jiggle slightly in the center. It will firm up as it chills.
• Skipping the chill time: Cheesecake needs hours to set fully—don’t rush it!
• Using low-fat cream cheese: Stick with full-fat for best texture and taste.
• Not using a springform pan: Removing the cake will be difficult and messy.

If you need a backup plan, no worries—our Pumpkin Dump Cake is practically foolproof and just as delicious.

Pumpkin Dessert Pairings for Your Holiday Table

If you want to build a full pumpkin-themed dessert menu, here are some of our reader favorites:

• Pumpkin Rolls – perfect for fall baking
• Pumpkin Pancakes – a cozy breakfast treat
• Pumpkin Oatmeal Cream Pies – great for lunchboxes or snacking
• Pumpkin Scones – a cafe-style delight for tea or brunch

Pumpkin Pie vs. Pumpkin Cheesecake: What’s the Difference?

Pumpkin Pie is lighter, with a custard-style filling and a traditional pastry crust. It’s a classic that most people recognize and expect during Thanksgiving.

Pumpkin Cheesecake, however, has a denser, richer texture and a tangy cream cheese flavor that balances the sweetness. It feels more indulgent and is often seen as a more “elevated” option.

Can’t decide? Make both—or go with the best of both worlds and serve this Pumpkin Pie Cheesecake!

Kitchen Equipment You’ll Need for This Recipe

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Cooling rack
• Foil (if using water bath)

Want a smooth, crack-free finish? An oven thermometer ensures perfect baking every time.

How to Store and Reheat Leftovers Properly

Store leftovers in the fridge covered with foil or plastic wrap for up to 4 days. You can also freeze individual slices for quick desserts later.

To serve leftovers:

• Let chilled slices come to room temperature for 15 minutes
• Add fresh whipped cream or toppings just before serving
• Microwave for 10 seconds if you prefer it slightly warm (optional)

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FAQs About Pumpkin Pie Cheesecake and Other Easy Pumpkin Desserts

Can I make this with homemade pumpkin puree?
Yes! Just make sure it’s well-drained and smooth.

How long does it last in the fridge?
4 days covered tightly.

Can I make this without a springform pan?
It’s possible, but much harder to slice cleanly. We recommend using a springform pan for best results.

Can I skip the sour cream?
It adds tang and moisture. If you must, replace it with plain Greek yogurt.

Can I make this ahead?
Absolutely! It’s best when chilled overnight.

More Pumpkin Dessert Recipes You’ll Fall in Love With

Ready to dive deeper into pumpkin season? Try these delicious ideas:

• Pumpkin Roll with Cream Cheese Frosting
• Pumpkin Cottage Cheese Pancakes
• Pumpkin Fluff Dip
• Pumpkin Sheet Cake

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