If you’re a fan of pumpkin spice and cheesecake, this Pumpkin Spice Cheesecake is the ultimate indulgence that combines the best of both worlds. Imagine the silky texture of cheesecake infused with the warm, comforting flavors of pumpkin, cinnamon, nutmeg, and cloves, all nestled on a buttery graham cracker crust. This dessert is perfect for autumn gatherings, Thanksgiving celebrations, or whenever you crave a slice of cozy, spiced goodness.

Each bite of this cheesecake is like fall on a fork—creamy, slightly tangy, and balanced with just the right amount of spice. The pumpkin adds a subtle earthiness, while the blend of warm spices enhances the seasonal flavors, making this dessert a show-stopper at any table. Best of all, it’s easy to make, even for novice bakers, with a few simple steps to create an unforgettable treat.

Ingredients

Ingredient	Quantity
Graham cracker crumbs	1 1/2 cups
Unsalted butter	1/3 cup, melted
Cream cheese	24 oz (3 packages), softened
Granulated sugar	1 cup
Brown sugar	1/4 cup
Pumpkin puree	1 cup
Large eggs	3, room temperature
Vanilla extract	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
Ground cloves	1/4 teaspoon
All-purpose flour	1 tablespoon
Heavy cream	1/4 cup

Equipment Needed

9-inch springform pan
Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Small saucepan (for water bath)
Aluminum foil (for wrapping the pan)

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-moistened and resemble wet sand.
Press the graham cracker mixture evenly into the bottom of the springform pan to form the crust. Bake for 8-10 minutes until lightly golden, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy.
Add the granulated sugar and brown sugar, mixing until well combined and smooth.
Add the pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger, and cloves). Mix on low speed until the pumpkin and spices are fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid over-mixing to prevent air bubbles.
Add the flour and heavy cream, mixing until smooth and creamy. Use a rubber spatula to scrape down the sides and ensure everything is evenly combined.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust, spreading it evenly in the pan.
Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
Carefully place the baking dish in the preheated oven and bake for 60-70 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven for 1 hour. This helps prevent cracks from forming on top.

Step 4: Cool and Chill

After the cheesecake has cooled in the oven, remove it from the water bath and let it cool to room temperature.
Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to meld and the texture to fully set.

Step 5: Serve

When ready to serve, carefully remove the cheesecake from the springform pan.
Slice and serve as is, or add a dollop of whipped cream and a sprinkle of cinnamon on top for an extra festive touch.

Tips and Variations

Avoid Overmixing: Overmixing can add air to the batter, which can cause cracks in the cheesecake. Mix on low speed and only until ingredients are just combined.
Use Fresh Pumpkin Puree: For an even richer flavor, use homemade pumpkin puree. Just be sure to strain it if it’s too watery.
Add a Nutty Crust Twist: Substitute part of the graham cracker crumbs with crushed pecans or gingersnap cookies for a delicious nutty or spiced crust.
Top It Off: Garnish the cheesecake with a drizzle of caramel sauce, a sprinkle of chopped pecans, or even a light dusting of powdered sugar for extra presentation points.

Serving Suggestions

Pumpkin Spice Cheesecake is a versatile dessert that can be enjoyed on its own or with a variety of toppings. For a classic presentation, add a swirl of whipped cream on each slice, finished with a dash of cinnamon or nutmeg. You can also drizzle each slice with warm caramel sauce, which adds a rich sweetness that pairs beautifully with the pumpkin and spice flavors.

For holiday gatherings, serve the cheesecake alongside a platter of fresh berries or a warm fruit compote. This adds a touch of acidity to balance the creamy texture and rich flavor of the cheesecake. If you want an indulgent twist, serve with a scoop of vanilla ice cream or a dusting of powdered sugar for a final touch of elegance.

Pairings

The warm, spiced flavors in this Pumpkin Spice Cheesecake pair wonderfully with both hot and cold beverages. A hot cup of spiced chai or cinnamon tea complements the dessert’s pumpkin and spice notes. Alternatively, serve with a freshly brewed espresso or dark roast coffee to balance the sweetness with a slight bitterness, making each bite even more enjoyable.

For those who enjoy a festive drink, a glass of mulled wine or a spiced cider pairs well with the cheesecake’s cozy flavors. These drinks echo the spices in the cheesecake, creating a harmonious and warm pairing that feels perfect for fall or winter celebrations.

Storage and Reheating

To store, cover the cheesecake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days, making it a great make-ahead dessert for gatherings. If you have leftovers, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container. Frozen cheesecake slices will keep for up to 2 months.

To serve frozen cheesecake, allow the slices to thaw in the refrigerator overnight or at room temperature for a couple of hours. This cheesecake is best served chilled, so there’s no need to reheat it; simply slice and enjoy its creamy, spiced flavor as it is.

Nutritional Information

Per Serving (based on 12 servings):

Calories: 420 kcal
Fat: 28g
Carbohydrates: 38g
Protein: 6g
Allergens: Contains dairy and gluten.

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

Pumpkin Spice Cheesecake is the ultimate fall dessert, combining the creaminess of classic cheesecake with the warm spices of pumpkin pie. Perfect for Thanksgiving or any autumn gathering, this dessert will quickly become a family favorite. Each slice is infused with the cozy flavors of the season, and it’s surprisingly easy to make! Give it a try, and don’t forget to share your thoughts or variations in the comments, or tag us on social media with a picture of your beautiful cheesecake creation.