As the leaves start to change and the air gets a little crisp, I can’t help but crave all things pumpkin spice.

There’s something so comforting about that warm blend of cinnamon, nutmeg, and cloves.

This Pumpkin Spice Cheesecake takes those cozy flavors and transforms them into a creamy, dreamy dessert that’s perfect for fall gatherings or just a cozy night in.

Table of Contents

Ingredient List

To create a delicious Pumpkin Spice Cheesecake, you’ll need the following ingredients:

For the Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
¼ cup sugar

For the Cheesecake Filling

3 (8-ounce) packages cream cheese (softened)
1 cup pumpkin puree (not pumpkin pie filling)
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt

1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional: additional cinnamon for garnish

Gather all these ingredients to ensure a smooth baking process. Each component contributes to the rich and comforting flavors that make this cheesecake a fall favorite.

Step-by-Step Instructions

Preheat the Oven
I start by preheating my oven to 325°F (163°C). This ensures it’s ready for the cheesecake once my filling is prepared.
Prepare the Crust
In a medium bowl, I combine 1 ½ cups of graham cracker crumbs with ½ cup of granulated sugar and ½ cup of melted unsalted butter. I stir the mixture until it resembles wet sand. Then, I press this crust mixture firmly into the bottom of a 9-inch springform pan. I bake the crust for about 10 minutes until it’s golden. Once done, I let it cool on a wire rack.
Make the Cream Cheese Filling
While the crust cools, I take 24 ounces of cream cheese and place it in a large mixing bowl. Using an electric mixer, I beat it on medium speed until it’s smooth and creamy, about 2-3 minutes. Next, I add in 1 cup of granulated sugar, 1 cup of pumpkin puree, and 3 large eggs, mixing until fully incorporated.
Add the Spices
To create that comforting pumpkin spice flavor, I incorporate 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves into the mixture. I mix on low speed until everything is combined, taking care not to overmix.
Blend Until Smooth
I scrape down the sides of the bowl and mix again briefly to ensure all ingredients are uniform. The filling should be smooth and creamy, free of lumps.
Pour the Filling
Carefully, I pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula.
Bake the Cheesecake
I place the springform pan in the preheated oven and bake for 55-60 minutes. The edges should be set while the center remains slightly jiggly. This is crucial for a perfect texture.
Cool and Chill
After baking, I turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Once cooled, I cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop.
Serve
When I’m ready to serve, I carefully remove the cheesecake from the springform pan. I often garnish it with whipped cream and a sprinkle of cinnamon for that festive touch.

Recipe Notes & Variations

Crust Options: I love the classic graham cracker crust for its buttery flavor. However, you can mix it up by using crushed Oreo cookies or even ginger snap cookies for added spice. Just follow the same method for the crust preparation.
Sweetener Adjustments: If I want a healthier option, I sometimes substitute regular sugar with coconut sugar or a sugar alternative like monk fruit sweetener. Just ensure it has a similar sweetness level.
Pumpkin Puree: I prefer using canned pumpkin puree for convenience. If you want to make it from scratch, carefully roast and blend fresh pumpkin. Just keep in mind that the moisture content might vary slightly.
Spice Variations: While I use cinnamon, nutmeg, and cloves, you can also add allspice or even a hint of cardamom for a unique twist on the flavor.
Cream Cheese Alternatives: If I’m looking for a lighter option, I’ve had success using light cream cheese or Neufchâtel cheese. For a dairy-free version, I recommend a quality vegan cream cheese.
Topping Ideas: Fresh whipped cream is delightful, but I love adding caramel drizzle or a sprinkle of toasted pecans or walnuts for extra texture. You can also serve it with a dollop of spiced whipped cream for a festive flair.
Make-Ahead: This cheesecake is perfect for making ahead of time. I often prepare it a day or two in advance, allowing the flavors to fully develop. Just cover it tightly with plastic wrap in the fridge.
Storage Tips: Slice the cheesecake and store it in an airtight container in the refrigerator for up to five days. If you have leftovers, I recommend freezing individual slices for a quick treat later on. Just wrap them well in plastic wrap and then aluminum foil. Thaw in the refrigerator before enjoying.

Serving Suggestions

When I make my Pumpkin Spice Cheesecake, I love to elevate the presentation and enhance the flavors with a few simple serving ideas.

Here are some of my favorite ways to serve this delectable dessert:

Whipped Cream Topping: I often top each slice with a generous dollop of freshly whipped cream. It adds lightness and beautifully contrasts the creamy texture of the cheesecake.
Cinnamon Sprinkle: A light dusting of ground cinnamon or pumpkin pie spice over the whipped cream not only looks appealing but also boosts that warm autumn flavor.
Caramel Drizzle: For a touch of sweetness and richness, I drizzle caramel sauce over the cheesecake. The contrasting flavors create a wonderful taste experience.
Toasted Nuts: Chopped pecans or walnuts sprinkled on top add a delightful crunch. Toasting the nuts before scattering them intensifies their flavor.
Serve with Coffee or Tea: I like to serve my cheesecake alongside a warm cup of coffee or spiced chai tea. The warm beverages complement the flavors beautifully and create a cozy atmosphere.
Festive Garnish: For special occasions, I might garnish each slice with a slice of pumpkin or a small edible flower for an extra festive touch.
Accompaniments: Pairing the cheesecake with cranberry sauce or a scoop of vanilla ice cream can create a wonderful contrast. The tartness of the cranberry sauce balances the sweetness, making each bite more enjoyable.

These serving suggestions help elevate my Pumpkin Spice Cheesecake experience and delight anyone who shares it with me.

Each combination adds a unique twist and enhances the overall flavors, making it perfect for any gathering or cozy night in.

Nutrition Information

When I whip up a Pumpkin Spice Cheesecake, I love knowing how it fits into my dietary needs.

Here’s a breakdown of the nutrition information per slice of cheesecake, assuming I cut it into 12 equal pieces:

Nutrient	Amount per slice
Calories	350
Total Fat	22 g
Saturated Fat	11 g
Cholesterol	90 mg
Sodium	280 mg
Total Carbohydrates	35 g
Dietary Fiber	2 g
Sugars	22 g
Protein	6 g

This cheesecake packs a flavorful punch with some rich ingredients. While it’s indulgent, it’s perfect for those cozy fall evenings or special gatherings.

I always enjoy it in moderation, especially when I combine it with fresh toppings like whipped cream or a drizzle of caramel.

Adjusting the ingredients or serving size can further tailor the nutritional content to fit my lifestyle.

Conclusion

There’s something truly special about Pumpkin Spice Cheesecake that captures the essence of fall.

Each bite is a warm hug filled with comforting spices and creamy goodness.

Whether I’m sharing it with friends at a gathering or enjoying a quiet evening at home, this dessert always brings a smile to my face.

I love how versatile it is too. With so many topping options and variations, I can easily make it my own.

So as the leaves change and the air turns crisp, I can’t wait to whip up this delightful cheesecake and savor the season’s flavors. Happy baking!