Creamy Pumpkin Cheesecake Recipe – Easy Fall Dessert with Graham Crust

Posted on September 11, 2025

creamy pumpkin cheesecake - featured image

The scent of cinnamon, nutmeg, and pumpkin swirling through my kitchen always signals the start of sweater weather. If you’re anything like me, fall means cravings for rich, creamy desserts that feel like a hug on a chilly day. That’s exactly what my creamy pumpkin cheesecake with graham crust delivers — it’s pure autumn comfort in every bite.

I first whipped up this recipe on a rainy October afternoon, determined to combine my love of classic cheesecake with the earthy sweetness of pumpkin. I’d run out of regular flour, so I grabbed a box of graham crackers and never looked back! Turns out, the crunchy, slightly spiced graham crust is the perfect base for the smooth, pumpkin-infused filling.

This pumpkin cheesecake isn’t just about flavor (though, honestly, it’s out-of-this-world). It’s about making something special — the kind of dessert that makes your kitchen feel cozy and your family gather around for seconds. If you’re hosting Thanksgiving, Friendsgiving, or just want a treat for a lazy Sunday, this cake fits the bill. It’s surprisingly simple, uses everyday ingredients, and works for both seasoned bakers and newbies. Plus, it’s been taste-tested more times than I can count, and it never disappoints.

Let’s face it: creamy pumpkin cheesecake with graham crust is the dessert you’ll want to make again and again. It’s decadent, but not heavy, and always makes folks ask for the recipe. Whether you’re a pumpkin lover or just here for the cheesecake, you’re about to discover your new favorite fall treat!

Why You’ll Love This Creamy Pumpkin Cheesecake Recipe

Trust me — after baking dozens of cheesecakes over the years (some lumpy, some perfect), I’ve landed on a version that’s easy, reliable, and totally crave-worthy. Here’s why this creamy pumpkin cheesecake with graham crust stands out from the crowd:

Quick & Easy: Prep time is under 30 minutes, so you can get this in the oven and move on with your day.
Simple Ingredients: Nothing fancy here — just basic pantry staples and a can of pumpkin puree.
Perfect for Any Occasion: Whether it’s a big holiday dinner or a Tuesday night treat, this cake fits in.
Crowd-Pleaser: Kids love the creamy texture, adults swoon over the spiced pumpkin flavor.
Unbelievably Delicious: The smooth, velvety filling paired with a crunchy graham crust — it’s comfort food at its finest.

What truly sets this recipe apart is the blending technique. I blend the cream cheese until it’s ultra-smooth before adding pumpkin and spices. It means no lumps, ever — just the kind of silky texture you expect from a bakery-style cheesecake. Plus, the graham cracker crust adds the right amount of crunch and flavor, with a hint of cinnamon for extra warmth.

Honestly, it’s a dessert that makes you close your eyes at the first bite. It’s more than just another pumpkin dessert — it’s the one that disappears fastest at potlucks and family gatherings. If you want a treat that’s both impressive and easy, this creamy pumpkin cheesecake recipe is the way to go. It’s cozy, comforting, and guaranteed to make your kitchen smell like fall.

What Ingredients You Will Need

This creamy pumpkin cheesecake recipe uses straightforward ingredients, most of which you probably have on hand already (unless your graham crackers mysteriously vanish like mine do). Each one plays a role in creating the rich flavor and perfect texture.

For the Graham Crust:

2 cups (200g) graham cracker crumbs (about 14 full sheets)
1/4 cup (50g) granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted

For the Pumpkin Cheesecake Filling:

3 (8 oz/225g each) blocks cream cheese, softened (full-fat works best for creaminess)
1 cup (200g) packed light brown sugar
1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
3 large eggs, room temperature
1/4 cup (60ml) sour cream (adds tang and silkiness)
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt

Optional Topping:

Whipped cream (store-bought or homemade)
Crushed graham crackers (for garnish)
Additional cinnamon or nutmeg (for dusting)

Ingredient Notes & Substitutions:

Graham Crackers: If you’re gluten-free, use GF graham crackers or try almond flour for a nutty twist.
Cream Cheese: For dairy-free, swap in plant-based cream cheese, but expect a slightly different texture.
Sour Cream: Greek yogurt works in a pinch if you’re out of sour cream.
Spices: If you love a stronger spice profile, add a pinch more cinnamon or ginger. For a milder flavor, use just cinnamon and nutmeg.
Pumpkin Puree: Homemade pumpkin puree works if you have the time — just make sure to drain excess moisture.

I always recommend Philadelphia cream cheese for the best texture, and Libby’s pumpkin puree for reliable flavor. Don’t worry if you need to make substitutions, though — this recipe is pretty forgiving. Got leftover crust crumbs? Sprinkle them over the top for an extra crunch!

Equipment Needed

9-inch (23cm) springform pan: The classic cheesecake pan — makes releasing the cake a breeze. If you don’t have one, a deep pie dish will work, but you’ll need to serve from the dish.
Food processor or blender: For crushing graham crackers into fine crumbs. If you’re old school, a zip-top bag and rolling pin gets the job done, too.
Mixing bowls (2-3): One for the crust, one for the filling, and maybe a small one for toppings.
Electric mixer or stand mixer: Essential for whipping the cream cheese until perfectly smooth. If using a hand mixer, pause occasionally to scrape the bowl.
Measuring cups and spoons: Accuracy matters for cheesecake!
Rubber spatula: For scraping down the sides and smoothing the top.
Aluminum foil: If using a springform pan, wrap the bottom to prevent leaks.
Baking sheet: Place under the pan to catch any drips.

I’ve tried making cheesecake in regular cake pans, but springform pans really do make life easier. If yours tends to stick, line the base with parchment. And if you’re on a budget, most tools can be found at discount stores — the quality of your cheesecake isn’t about fancy equipment, it’s about the love you put in!

Preparation Method

Prepare the crust: Preheat oven to 325°F (163°C). In a medium bowl, combine 2 cups (200g) graham cracker crumbs, 1/4 cup (50g) sugar, and 1/2 teaspoon cinnamon. Stir in 1/2 cup (115g) melted butter until evenly moistened. Press mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan. Bake for 10 minutes, then cool while you make the filling.
Mix the cheesecake filling: In a large bowl, beat 3 blocks (675g) cream cheese until completely smooth — about 2-3 minutes with an electric mixer. Add 1 cup (200g) brown sugar and blend until creamy. Scrape down the bowl so no lumps hide at the bottom.
Add pumpkin and flavors: Beat in 1 cup (240g) pumpkin puree, 1/4 cup (60ml) sour cream, and 1 teaspoon vanilla extract. Sprinkle in the spices: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon ginger, and 1/4 teaspoon salt. Mix until just combined — don’t overmix, or the cheesecake may crack.
Incorporate eggs: Add 3 large eggs, one at a time, beating at low speed after each addition. Pause and scrape the bowl between eggs. The mixture should be creamy, slightly thick, and a pale orange color.
Pour and smooth: Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles (prevents cracks).
Bake: Place the pan on a baking sheet and bake at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center jiggles slightly when nudged. If the top starts browning too quickly, tent loosely with foil.
Cool gradually: Turn off the oven and crack the door open. Let cheesecake sit in the oven for 1 hour — this slow cooling helps prevent cracks. Then remove and let cool to room temperature before chilling in the fridge for at least 4 hours, ideally overnight.
Top and serve: Before serving, run a knife around the edge to loosen. Release the springform sides. Top with whipped cream, a sprinkle of cinnamon, and crushed graham crackers if you like.

Troubleshooting: If your cheesecake cracks, don’t fret — whipped cream covers a multitude of sins. If the crust seems too crumbly, add a bit more melted butter. For extra smooth filling, always beat cream cheese first before adding anything else.

Efficiency Tip: I prep the crust while my cream cheese softens on the counter. And during cooling, I clean up (or sneak a spoonful of leftover pumpkin puree!). Sensory cue: the filling should smell warmly spiced, and the crust should feel firm but not dry.

Cooking Tips & Techniques

Cheesecake can be tricky sometimes, but I’ve learned a few tricks over the years that make this creamy pumpkin cheesecake recipe foolproof. Here’s what works (and what doesn’t):

Room temperature ingredients: Always use softened cream cheese and room temp eggs. Cold ingredients can lead to a lumpy batter.
Don’t overmix: Overbeating adds air, which leads to cracks. Mix just until combined, then stop.
Bake low and slow: High heat will cause the cheesecake to puff and crack. Stick to 325°F (163°C) and give it time.
Water bath optional: If you want super smooth results, wrap the pan in foil and place it in a larger pan filled with hot water. I skip this most days for convenience, but it does help with texture.
Cool gradually: Abrupt temperature changes cause cracks. Let the cake cool in the oven with the door cracked, then at room temp before refrigerating.
Crust sticking? Line the bottom with parchment or lightly grease the pan.

I’ve had my share of cheesecake failures—too runny, too dry, or cracked like a desert. The worst was forgetting to soften my cream cheese, resulting in a chunky mess (lesson learned!). For multitasking, I get the crust in the oven first, then prep the filling while it bakes.

Consistency Tip: Scrape the bowl and beaters often, and always tap the pan to release air bubbles. If you follow these steps, you’ll get a creamy pumpkin cheesecake with a smooth top and dreamy texture every time.

Variations & Adaptations

This creamy pumpkin cheesecake recipe is super flexible. Whether you’ve got dietary needs, seasonal cravings, or a wild streak for flavor, try these creative twists:

Gluten-Free: Use gluten-free graham crackers or substitute with crushed almonds or pecan meal in the crust.
Dairy-Free: Swap regular cream cheese for a plant-based alternative and use coconut cream instead of sour cream.
Maple Pecan: Add 1/4 cup (60ml) pure maple syrup to the filling and sprinkle toasted pecans on top before serving.
Chocolate Swirl: Swirl 1/2 cup (120g) melted dark chocolate into the pumpkin filling before baking for a marbled look and extra decadence.
Mini Cheesecakes: Use a muffin tin lined with cupcake wrappers for individual servings (bake for 25-30 minutes).
Lighter Version: Use low-fat cream cheese and Greek yogurt instead of sour cream for a slightly tangier, lighter texture.

For allergies, almond flour in the crust is a nutty and gluten-free swap; just be sure to toast it lightly for flavor. I once tried adding a splash of bourbon for an adults-only kick — it was a hit at a grown-up fall party!

Don’t be afraid to experiment. If you love spice, amp up the ginger. If you want to go classic, skip the fancy toppings. This pumpkin cheesecake is your fall canvas!

Serving & Storage Suggestions

This creamy pumpkin cheesecake shines at room temperature or slightly chilled. I like to serve thick slices with a generous swirl of whipped cream and a sprinkle of cinnamon — it looks gorgeous and tastes even better.

Serving: Use a warm, sharp knife to slice (run under hot water, wipe dry between cuts). For a festive look, pile on whipped cream and crushed graham crackers. Pair with hot coffee, chai, or spiced apple cider for the full autumn experience.
Storage: Store leftovers covered in the fridge for up to 5 days. The flavors actually deepen overnight, so it’s perfect for make-ahead entertaining.
Freezing: Freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.
Reheating: Cheesecake is best served cold, but if you want it slightly warm, microwave a slice for 10-15 seconds. Just don’t overdo it, or it’ll get rubbery.

I’ve found that the spices mellow and mingle over time. Honestly, the second-day slice is always the best! If you’re serving a crowd, garnish the whole cake before slicing for a Pinterest-worthy presentation.

Nutritional Information & Benefits

Here’s the scoop on what you’re eating (per slice, based on 12 servings):

Calories: About 390
Protein: 7g
Fat: 24g
Carbohydrates: 35g
Fiber: 2g

Pumpkin is loaded with vitamin A, fiber, and antioxidants, while cream cheese brings protein and calcium. If you use Greek yogurt or coconut cream, you can sneak in more nutrients. This creamy pumpkin cheesecake is not gluten-free unless you swap the crust — and it does contain dairy and eggs, so watch out for allergies.

From a wellness angle, this dessert is rich but balanced. I like that it’s satisfying in small portions — you get all the flavor without needing a huge slice. And hey, pumpkin counts as a vegetable, right?

Conclusion

All things considered, creamy pumpkin cheesecake with graham crust is the fall dessert you deserve. It’s easy enough for a casual bake and impressive enough for a holiday spread. I love how each bite tastes like autumn — cozy, spiced, creamy, and totally indulgent.

Feel free to make it your own with swaps and toppings. Whether you keep it classic or go wild with chocolate or pecans, this recipe is here to make your fall a little sweeter. It’s a staple in my kitchen, and I hope it becomes a favorite in yours.

If you bake this creamy pumpkin cheesecake recipe, drop a comment below with your tweaks or serving ideas! Share it with friends, pin it for later, or tag me on social with your creations. Happy baking — and don’t forget to save a slice for yourself!

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Just steam and mash your pumpkin, then drain well so your filling isn’t watery. Canned pumpkin is more consistent, but homemade works great if you have time.

Why did my cheesecake crack?

Cracks usually happen from overmixing or rapid temperature changes. Cool your cheesecake slowly, don’t overbeat the batter, and tap the pan to release air bubbles. Luckily, whipped cream hides cracks beautifully!

Can this recipe be made gluten-free?

Definitely! Use gluten-free graham crackers or substitute almond flour in the crust. The filling is naturally gluten-free, so just swap the crust ingredients.

How long does pumpkin cheesecake need to chill?

At least 4 hours, but overnight is best for flavor and texture. Don’t rush the chilling — the wait is worth it!

Is it okay to freeze pumpkin cheesecake?

Absolutely! Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving. The flavor and texture hold up nicely.

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creamy pumpkin cheesecake recipe