Deserts

Pumpkin Spice Cheesecake with Graham Cracker Crust

Name: Pumpkin Spice Cheesecake with Graham Cracker Crust
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Yield: 12
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 1 cup granulated sugar; 1 cup canned pumpkin puree; 3 large eggs; 1 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 2 tbsp all-purpose flour; Whipped cream; Caramel drizzle; Candied pecans or walnuts

Servings: 12 Total Time: 5 hrs 40 mins Difficulty: Beginner

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Introduction

Pumpkin pie and cheesecake are two iconic desserts that shine during the holiday season—so why not combine them into one irresistible treat? This Pumpkin Spice Cheesecake with Graham Cracker Crust takes the creamy richness of classic cheesecake and infuses it with the warm, cozy flavors of pumpkin and spices. Nestled in a buttery graham cracker crust, this cheesecake is the ultimate fall dessert and a showstopper for your holiday table.

It’s silky, spiced, and decadent while still being surprisingly easy to make. One bite, and you’ll see why this dessert deserves a permanent spot in your recipe collection.

Why I Love This Recipe ❤️

I love this recipe because it’s the best of both worlds: luxurious cheesecake meets spiced pumpkin pie. The warm blend of cinnamon, nutmeg, ginger, and cloves makes every bite taste like fall. The graham cracker crust adds just the right amount of crunch and sweetness, balancing the creamy pumpkin filling.

What makes it even better is how versatile it is—it feels fancy enough for Thanksgiving dinner but comforting enough for a weekend family dessert. Plus, it can be made ahead, so there’s no last-minute stress when entertaining.

Why It’s a Must-Try Dish

This cheesecake is a must-try because:

It’s rich, creamy, and spiced perfectly.
It’s a holiday showstopper—perfect for Thanksgiving or Christmas.
It’s make-ahead friendly since it chills beautifully.
It’s a crowd-pleaser for both pumpkin lovers and cheesecake fans.

If you’re looking to wow your family and friends with one dessert this fall, this cheesecake is the one.

Recipe Information

Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Chilling Time: 4 hours (minimum)
Total Time: ~5 hours 40 minutes (including chilling)
Servings: 12 slices
Calories per Serving: ~420 kcal

Cuisine and Course

Cuisine: American
Course: Dessert

Ingredients

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Pumpkin Spice Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
3 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 tbsp all-purpose flour

Optional Toppings:

Whipped cream
Caramel drizzle
Candied pecans or walnuts

Simple Directions

Make the graham cracker crust and bake briefly.
Mix the cheesecake filling until smooth.
Pour filling into crust and bake.
Cool completely, then chill for several hours.
Slice and serve with toppings.

Step-by-Step Preparation Method

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then let cool slightly.

Step 2: Make the Filling

In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
Add pumpkin puree, eggs, vanilla, and flour. Mix until just combined.
Stir in cinnamon, nutmeg, ginger, and cloves.

Step 3: Bake the Cheesecake

Pour the filling into the cooled crust.
Place the pan on a baking sheet and bake for 60–70 minutes, until the center is almost set but slightly jiggly.
Turn off the oven, crack the door open, and let cheesecake cool in oven for 1 hour (prevents cracking).

Step 4: Chill

Remove from oven and cool to room temperature.
Refrigerate for at least 4 hours or overnight before slicing.

How to Serve

Slice into even portions and top with whipped cream, caramel sauce, or candied nuts.
Serve chilled, straight from the fridge, for the best texture.
Pair with a hot coffee, chai, or pumpkin spice latte for the ultimate fall indulgence.

Additional Recipe Tips

Always use room-temperature cream cheese to avoid lumps.
Do not overmix after adding eggs—this helps prevent cracks.
Place a shallow pan of water in the oven while baking for extra moisture.
Chill overnight for the best flavor and texture.

Variations

Gingersnap Crust: Use crushed gingersnap cookies instead of graham crackers.
Chocolate Pumpkin Cheesecake: Swirl in melted chocolate before baking.
Mini Pumpkin Cheesecakes: Use a muffin tin for single-serve portions.
Maple Twist: Add 2 tbsp pure maple syrup to the filling for extra depth.

Freezing & Storage

Storage: Refrigerate, covered, for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and freeze up to 2 months.
Reheating: Thaw overnight in the fridge before serving.

Special Equipment Needed

9-inch springform pan
Hand mixer or stand mixer
Mixing bowls
Rubber spatula
Baking sheet

Conclusion

This Pumpkin Spice Cheesecake with Graham Cracker Crust is a dessert that celebrates the best flavors of fall in every creamy, spiced bite. With its buttery crust, velvety filling, and irresistible pumpkin spice warmth, it’s perfect for holiday gatherings or anytime you crave something indulgent yet seasonal. Make it once, and it will become your go-to festive dessert for years to come.

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