If you’re on the hunt for a dessert that’s both comforting and delightfully festive, you’re going to fall head over heels for this Cream Cheese Pumpkin Cheesecake Recipe. This cheesecake perfectly balances creamy richness with the warm spices of pumpkin pie, making it a guaranteed crowd-pleaser any time of year but especially during fall and winter holidays. I absolutely love how this cheesecake turns out every single time — it’s smooth, velvety, and just the right amount of pumpkin-y without being overwhelming. Stick around, because I’m sharing all my tips and tricks to make sure your cheesecake comes out flawless and scrumptious!

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Why You’ll Love This Recipe

Rich & Creamy Texture: The blend of cream cheese and pumpkin puree delivers a silky, luscious mouthfeel every bite.
No-Crack Guarantee: This recipe’s failproof technique means you’ll never see a cracked top – looks as good as it tastes.
Perfectly Spiced: The pumpkin pie spice is just the right touch, warming up the cheesecake without overpowering it.
Impresses Every Time: Whether for a holiday dinner or a cozy night in, your friends and family will be begging for this cheesecake recipe.

A slice of pumpkin pie with three visible layers is on a white plate placed on a white marbled surface; the bottom layer is a brown crust, the middle layer is a thick, smooth orange pumpkin filling, and the top layer is a glossy caramel sauce dripping down the sides; on top, there is a large swirl of white whipped cream sprinkled with light brown spice; a silver fork rests on the plate's edge and a jar with caramel sauce and a spoon in it is blurred in the background; photo taken with an iphone --ar 2:3 --v 7 - Cream Cheese Pumpkin Cheesecake, Pumpkin Cheesecake Recipe, Pumpkin Cheesecake, Fall Dessert, Easy Pumpkin Cheesecake

Ingredients You’ll Need

Gathering the right ingredients is key to making this Cream Cheese Pumpkin Cheesecake Recipe sing. You’ll want to use quality cream cheese for the perfect tang and smoothness, and real pumpkin puree (I always use Libby’s or well-drained homemade) to get that authentic pumpkin flavor without excess moisture throwing off the texture.

Flat lay of a small mound of golden graham cracker crumbs, a few uneven chunks of creamy unsalted butter, a small white bowl filled with granulated sugar, a teaspoon of ground cinnamon neatly sprinkled on a white dish, a block of smooth cream cheese, a pile of packed light brown sugar, a dollop of bright orange pumpkin puree on a white ceramic plate, four large whole brown eggs with clean shells, a small white bowl holding sour cream, a small heap of all-purpose flour, a small dish with a mix of pumpkin pie spice, a pinch of fine salt on a white plate, a small white bowl of clear vanilla extract, a small white bowl filled with rich golden butterscotch sauce, and a cloud-like swirl of fresh whipped cream—all ingredients arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cream Cheese Pumpkin Cheesecake, Pumpkin Cheesecake Recipe, Pumpkin Cheesecake, Fall Dessert, Easy Pumpkin Cheesecake

Graham cracker crumbs: Make sure they’re finely crushed for a sturdy yet tender crust.
Unsalted butter: Melted so it blends easily into your crust mixture – unsalted gives you control over the flavor.
Granulated sugar: Adds just a subtle sweetness to the crust.
Cinnamon: A warm spice in the crust to complement the pumpkin spices inside.
Cream cheese: Room temperature cream cheese whips up perfectly smooth – no lumps allowed!
Light brown sugar: Its molasses notes enhance the pumpkin’s natural sweetness.
Pumpkin puree: Use canned or well-drained homemade; too much moisture can ruin your cheesecake’s texture.
Large eggs: Help the cheesecake set beautifully, so use them at room temperature.
Sour cream: Adds creaminess and a slight tang that balances the sweetness.
All-purpose flour: A small amount helps stabilize the filling without changing the texture.
Pumpkin pie spice: The star flavoring, but don’t forget to dust a little extra on top before serving.
Salt: A pinch to bring out the sweetness and depth in the filling.
Vanilla extract: Pure vanilla makes a noticeable difference over imitation.
Butterscotch Sauce or Caramel and Whipped Cream: Optional but I highly recommend for that extra wow factor – I often infuse the whipped cream with a splash of rum for grown-up goodness!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I appreciate about this Cream Cheese Pumpkin Cheesecake Recipe is how easy it is to tweak to suit your taste or dietary needs. Over the years, I’ve experimented with a few variations that make this cheesecake just as exciting – if not more so!

Crust swaps: I sometimes swap the graham crackers for gingersnap crumbs to add an extra spicy kick that pairs beautifully with pumpkin.
Dairy-free option: You can use vegan cream cheese and coconut sour cream to make this dairy-free — it’s surprisingly delicious!
Spice it up: For a little extra warmth, try adding a pinch of cayenne or cardamom to the pumpkin pie spice mix.
Alcohol-infused: Adding a tablespoon of bourbon or rum to the batter or whipped cream adds a luxurious depth.

How to Make Cream Cheese Pumpkin Cheesecake Recipe

Step 1: Make the Perfect Crust

Start by mixing your graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a bowl until everything resembles wet sand. I find pressing this mixture firmly into the bottom of a springform pan helps create a sturdy base that won’t crumble when you slice the cheesecake. Pop it into the fridge while you prep the filling to let it set briefly.

Step 2: Whip Up the Cream Cheese Filling

Beat your room-temperature cream cheese until it’s silky and lump-free. This is a crucial step — I once skipped the room-temp step, and lumps in the batter showed up like tiny cream cheese clumps in the baked cheesecake. Add in the light brown sugar slowly to keep things smooth, then mix in the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla. Mix gently until just combined — overmixing can lead to cracks (and we’re not about that!).

Step 3: Bake Low and Slow

Pour the filling over the chilled crust and bake at 325°F (165°C) for about 60 minutes. Here’s my secret: I turn the oven off when the cheesecake is just a little jiggly in the center, then leave it inside with the door slightly open for an hour. This slow cooling method prevents cracks and keeps your cheesecake creamy and dense. Once it’s completely cooled, refrigerate it for at least 4 hours, preferably overnight.

Step 4: Serve with Style

I love dusting the top with a little extra pumpkin pie spice just before serving, then adding a drizzle of warm butterscotch or caramel sauce and a cloud of rum-infused whipped cream. Trust me, these finishing touches take this cheesecake from delicious to downright unforgettable.

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Pro Tips for Making Cream Cheese Pumpkin Cheesecake Recipe

Room Temperature Ingredients: Bringing cream cheese, eggs, and sour cream to room temperature helps everything blend smoothly and avoids lumps.
Gentle Mixing: Mix your batter until just combined to prevent overworking the eggs, which can lead to cracks and dryness.
Cool Gradually: Leaving the cheesecake in the turned-off oven to cool slowly helps avoid the dreaded cracked top.
Well-Drained Pumpkin Puree: Excess moisture from pumpkin puree can make your cheesecake runny – drain any homemade puree on paper towels if needed.

How to Serve Cream Cheese Pumpkin Cheesecake Recipe

A single slice of orange pumpkin pie with a smooth, dense texture sits on a white plate over a blue cloth. On top, there is a thick layer of shiny caramel sauce dripping down the sides of the pie. A large swirl of white whipped cream dusted with light brown cinnamon powder crowns the slice. A silver fork rests on the right side of the plate. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Cream Cheese Pumpkin Cheesecake, Pumpkin Cheesecake Recipe, Pumpkin Cheesecake, Fall Dessert, Easy Pumpkin Cheesecake

Garnishes

I always top my slices with a generous dollop of whipped cream – sometimes I mix in a splash of spiced rum or bourbon for an extra kick. A sprinkle of extra pumpkin pie spice or cinnamon on top finishes the look and ties all the flavors together beautifully. If you’re feeling indulgent, a drizzle of warm butterscotch or caramel sauce is pure heaven.

Side Dishes

Since this cheesecake is quite rich, I like to keep the sides simple and fresh. A crisp apple or pear salad with a light vinaigrette pairs nicely, or even a few roasted nuts sprinkled on the plate for crunch. Sometimes, I serve it just as is with a hot cup of coffee to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve layered slices of this pumpkin cheesecake in pretty glass jars with a bit of crushed ginger snap cookies and whipped cream to create an elegant parfait. It always gets compliments and saves time on plating individually. You can also pipe the whipped cream on top using a star tip for a professional, festive look that wows guests instantly.

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake wrapped tightly with plastic wrap and then foil in the fridge, where it stays fresh and creamy for up to 5 days. Honestly, though, it rarely lasts that long with my family around! Keeping it well sealed also prevents it from absorbing any fridge odors.

Freezing

Freezing cheesecake works wonderfully with this recipe. I slice it first, then freeze the individual pieces on a baking sheet before transferring them to a freezer-safe container. This way, you can thaw exactly how many slices you want without waiting for the whole cake. Thaw overnight in the fridge for best texture.

Reheating

I usually enjoy this pumpkin cheesecake cold, but if you prefer it slightly warmed, pop a slice in the microwave for just 10-15 seconds — any longer and you risk melting the cream cheese, losing that perfect texture. Either way, topping with fresh whipped cream makes every bite dreamy.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree in this recipe?

I recommend sticking to pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that may make your cheesecake too sweet or alter the flavor balance. Using pure pumpkin lets you control the spice and sweetness perfectly in this Cream Cheese Pumpkin Cheesecake Recipe.
Why does my cheesecake crack and how can I avoid it?

Cracks form when the cheesecake is overbaked or cooled too quickly. To prevent cracking, bake at a lower temperature, stop baking when the center is slightly jiggly, and allow it to cool gradually in the oven with the door ajar. Following these steps in this recipe will help you get a smooth, crack-free top every time.
Can I make this cheesecake ahead of time?

Absolutely! In fact, this cheesecake tastes even better after chilling overnight, which allows the flavors to meld beautifully. Just be sure to wrap it well and keep it refrigerated until serving.
What’s the best way to serve the cheesecake?

I love serving it chilled with a dollop of whipped cream and a drizzle of warm butterscotch or caramel sauce. A light dusting of pumpkin pie spice or cinnamon adds a lovely aromatic touch.

Final Thoughts

This Cream Cheese Pumpkin Cheesecake Recipe has easily become one of my favorite desserts to pull out when I want to impress without stress. It’s straightforward to make, delivers that cozy fall vibe in every bite, and rarely, if ever, disappoints guests (including picky eaters). I encourage you to give this recipe a try and see how it might become your go-to pumpkin dessert, too — it’s truly like a hug in cheesecake form. Enjoy the baking and the smiles that come with serving it!