Homemade Pumpkin Cheesecake with Spiced Graham Cracker Crust

I love a reason to celebrate, especially when there’s cheesecake involved! This pumpkin cheesecake brings together creamy pumpkin filling, warm fall spices, and a buttery graham cracker crust that climbs up the sides for a little deliciousness in every bite.

It’s a beautiful dessert for your Thanksgiving table, a fall gathering, or celebrating National Pumpkin Cheesecake Day. Finish it with a generous swirl of whipped cream and a dusting of cinnamon, and it’s ready for its moment.

Just be sure to start early, this cheesecake needs time to cool and chill before you slice it. Making it the day before makes serving even easier!

Yield: Approximately 10–12 servingsOven temperature: 350°FBake time: 5 minutes for the crust; 50–60 minutes for the fillingChilling time: At least 4 hours; overnight preferred

Ingredients

Spiced Graham Cracker Crust

• 1½ cups graham cracker crumbs

• 1 teaspoon ground cinnamon

• A dash each of ground nutmeg, cloves, and allspice

• 1 tablespoon granulated sugar

• 5 tablespoons butter, melted

  
  

Pumpkin Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup pumpkin purée

• 3 large eggs

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• A dash each of ground cloves, allspice, and ginger

  
  

Optional Topping

• Homemade whipped cream

• Ground cinnamon, for dusting

  
  

Instructions

1. Prepare the crust

Preheat the oven to 350°F.

Combine the graham cracker crumbs, cinnamon, nutmeg, cloves, allspice, and sugar. Stir in the melted butter until the crumbs are evenly moistened.

Press firmly into the bottom of a springform pan and about three-quarters of the way up the sides. Bake for 5 minutes, then set aside while you prepare the filling.

2. Make the pumpkin filling

Beat the softened cream cheese and sugar until smooth and creamy. Mix in the vanilla.

Add the pumpkin purée, cinnamon, nutmeg, cloves, allspice, and ginger, mixing until combined. Add the eggs one at a time on low speed, mixing just until incorporated. Scrape the bowl as needed, and avoid over beating once the eggs are added.

3. Bake

Pour the filling into the prepared crust and smooth the top.

Bake at 350°F for 50–60 minutes, until the edges are set and the center still has a slight jiggle when the pan is gently nudged. The center should move softly as one piece rather than look liquid.

4. Cool and chill

Place the pan on a wire rack to cool, then refrigerate within 2 hours of removing it from the oven.

Chill for at least 4 hours, preferably overnight, to allow the filling to become firm and slice neatly.

5. Finish and serve

Once thoroughly chilled, carefully remove the springform ring. Top with whipped cream and a light dusting of cinnamon.

For clean slices, use a sharp knife dipped in warm water and wiped dry between cuts.

A Few Tips from My Kitchen

• Use pumpkin purée. Canned pumpkin pie filling already contains sweeteners and seasonings, which would change this recipe.

• Start with softened cream cheese. It blends more smoothly and helps prevent lumps.

• Plan ahead. Overnight chilling gives you a beautifully set cheesecake and one less thing to prepare on serving day.

• Add the whipped cream before serving for the prettiest finish.