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Fall isn’t complete without the rich, cozy flavors of pumpkin cheesecake gracing the dessert table. This particular recipe takes the classic creamy, tangy cheesecake we all love and infuses it with the earthy sweetness of pumpkin, a hint of cinnamon, and the warmth of nutmeg.

I first made this when preparing for a family gathering, looking for a way to blend the familiar with something a little more festive—and it quickly became a staple. The best part? The velvety pumpkin filling comes together easily, and there’s no need for a water bath, making it the ideal dessert even if you’re new to cheesecake baking.

The buttery graham cracker crust provides the perfect crunchy contrast to the smooth, spiced filling, while a swirl of whipped cream on top makes each bite a little slice of heaven. Paired with a hot cup of coffee loophole, this cheesecake feels like the ultimate treat to kick off the holiday season.

Give this recipe a try, and let me know if you have your own twists or tips to share—especially as we get into the season of gatherings and celebrations!

This image shows cheesecake removed from the springform pan for serving

Pumpkin Cheesecake

Pumpkin cheesecake is a decadent blend of creamy cheesecake and spiced pumpkin puree, offering a delightful fall dessert. With a buttery graham cracker crust and a smooth, rich filling, it’s the perfect treat for holidays and cozy gatherings.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings 10 people

Calories 565 kcal

Equipment

Food processor
Stand mixer with paddle attachment
9-inch springform pan
Mixing bowls

Ingredients

Crust

6 tbsp unsalted butter, melted
1½ cups graham cracker crumbs
½ tsp cinnamon
1 tbsp sugar

Filling

15 oz can pumpkin pie mix
¼ cup our cream
24 oz cream cheese, room temperature
4 large eggs
1½ cups packed light brown sugar

Instructions

Crust

Preheat your oven to 350°F.
In a food processor, pulse the graham crackers until they become fine crumbs.
In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, and 6 tablespoons of melted butter.
Mix well and transfer the mixture to a 9-inch springform pan with 3-inch tall sides.
Use a large spoon to press the crumbs firmly into the bottom and about 1/2 inch up the sides.
Bake the crust for 8 minutes, then remove it from the oven and allow it to cool to room temperature.

Cheesecake Filling

Preheat the oven to 350°F.
In a stand mixer, beat 3 packages of softened cream cheese and 1 1/2 cups of packed brown sugar on medium speed for about 5 minutes until light and fluffy, scraping the bowl as needed.
In a separate bowl, whisk together 15 ounces of pumpkin pie mix, 4 large eggs, 1/4 cup of sour cream, 2 tablespoons of flour, 2 teaspoons of pumpkin pie spice, 1/4 teaspoon of salt, and 1 tablespoon of vanilla until combined.
Gradually mix the pumpkin mixture into the cream cheese mixture on low speed until blended.
Pour the filling into the pre-baked crust and bake for about 1 hour, until slightly wobbly in the center.
Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake sit for 45 minutes.
After cooling, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a blunt knife around the edges of the cheesecake before removing it from the springform pan and add desired toppings.