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Pumpkin Pie Cheesecake - Creamy, Spiced, and Perfect for the Holidays

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the filling: 24 ounces cream cheese, softened to room temperature
  • 1 cup light brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, for extra warmth)
  • 1/4 teaspoon fine salt
  • 1 tablespoon cornstarch (for a smoother, stable set)
  • For topping (optional): Whipped cream
  • Caramel sauce or maple drizzle
  • Chopped toasted pecans

Method
 

  1. Prep the pan and oven: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent water from seeping in during the water bath.
  2. Make the crust: Stir graham crumbs, sugar, cinnamon, salt, and melted butter until the mixture looks like wet sand. Press it firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes, then cool slightly.
  3. Set up the water bath: Place the foil-wrapped springform pan in a large roasting pan. Boil a kettle of water so it’s ready for later.
  4. Beat the cream cheese: In a large bowl, beat the cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the bowl to avoid lumps.
  5. Add sugar and spices: Beat in the brown sugar, cinnamon, ginger, nutmeg, cloves (if using), salt, and cornstarch until smooth.
  6. Blend in pumpkin and sour cream: Mix in the pumpkin puree and sour cream until just combined. Keep the mixer on low to avoid incorporating too much air.
  7. Add eggs: Add the eggs one at a time, mixing on low after each addition until just blended. Do not overmix. Stir in the vanilla by hand with a spatula.
  8. Fill the pan: Pour the batter over the crust and smooth the top. Tap the pan a few times on the counter to release any air bubbles.
  9. Water bath and bake: Place the roasting pan with the cheesecake on the oven rack. Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 60–70 minutes, until the edges are set and the center wobbles slightly like Jell-O.
  10. Cool gradually: Turn off the oven, crack the door, and leave the cheesecake inside for 45–60 minutes. This slow cool helps prevent cracks.
  11. Chill: Remove from the water bath, unwrap the foil, and let the cheesecake cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
  12. Serve: Run a thin knife around the edge before releasing the springform. Top with whipped cream, caramel or maple syrup, and pecans if you like. Slice with a warm knife for clean cuts.