Description
Creamy, spiced, and oh-so dreamy — this Pumpkin Spice Cheesecake is the ultimate cozy fall dessert! With a gingersnap crust, velvety pumpkin filling, and a cloud of whipped cream on top, it’s pure autumn bliss in every bite.
Ingredients
Crust
1 ½ cups gingersnap crumbs
¼ cup brown sugar
4 Tbsp melted butter
Filling
4 (8 oz) packages cream cheese, room temp
1 ¼ cups granulated sugar
1 cup pumpkin puree
1 Tbsp pumpkin pie spice (or 1 tsp ginger, 1 tsp cinnamon, ½ tsp allspice, ½ tsp cloves, ½ tsp nutmeg)
1 Tbsp vanilla extract
½ tsp salt
4 large eggs
3 Tbsp all-purpose flour
Topping
1 cup whipped cream
½ tsp cream of tartar
4 Tbsp powdered sugar
½ tsp vanilla extract
Freshly grated nutmeg
Directions
Preheat (10 mins):
Preheat your oven to 350°F (175°C). Lightly butter a 9-inch springform pan.
Make the crust (10 mins):
Combine gingersnap crumbs
and brown sugar
in a bowl. Stir in melted butter
until evenly moistened.
Press the mixture firmly into the bottom of the pan.
Bake for 8 minutes, then set aside to cool.
Prepare the filling (10 mins):
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add pumpkin puree
, spices
, vanilla
, and salt
.
Beat in eggs
one at a time, scraping down the sides of the bowl as needed.
Gently fold in flour
until fully combined.
Bake the cheesecake (1 hour + 2 hours rest):
Pour the filling over the prepared crust.
Lower the oven temperature to 300°F (150°C) and bake for 1 hour.
Turn off the oven and leave the cheesecake inside for 2 hours without opening the door — this helps prevent cracks!
Cool & chill (overnight):
Let the cheesecake cool to room temperature.
Cover and refrigerate overnight for the best texture and flavor.
Whip the topping (5 mins):
Beat whipped cream, cream of tartar, powdered sugar, and vanilla extract until firm peaks form.
Spread or pipe over the chilled cheesecake and dust with fresh nutmeg
before serving.
Prep Time: 25 minutes | Bake Time: 1 hour | Chill Time: Overnight | Total Time: 1 day
Kcal: 480 kcal | Servings: 12 slices
Healthier Alternatives
Crust: Use almond flour or crushed graham crackers + coconut oil for lower sugar and fat.
Cream Cheese: Replace half with Greek yogurt or light cream cheese for a protein boost.
Sugar: Swap part of the sugar with monk fruit or coconut sugar for fewer carbs.
Flour: Try almond flour or gluten-free blends.
Topping: Use coconut whipped cream or reduced-sugar topping.
Sodium: Reduce added salt slightly.
Approximate Nutrition (per slice — 12 servings)
Original recipe:
Calories: 480 kcal |
Protein: 7 g |
Carbs: 42 g |
Fat: 32 g |
Sodium: 330 mg
Lightened-up version:
Calories: 310–340 kcal |
Protein: 10 g |
Carbs: 30 g |
Fat: 18 g
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. After preheating your oven and preparing the pan, make the crust. Use a food processor for fine, even crumbs and press the mixture firmly up the sides of the pan for a sturdy base. For the filling, ensure all ingredients, especially the cream cheese and eggs, are at room temperature to prevent lumps. Beat the cream cheese and sugar for a full 3-4 minutes until completely smooth. When adding eggs, mix on low speed and only until just incorporated to avoid incorporating too much air, which can cause cracking. The low-and-slow bake followed by a long rest in the turned-off oven is crucial for a creamy, crack-free finish.
Serving Suggestions
Serve each chilled slice with a dollop of the spiced whipped cream. For an elegant presentation, garnish with a sprinkle of extra pumpkin pie spice, candied pecans, or a drizzle of salted caramel sauce. Pair with a hot cup of coffee, chai tea, or a glass of dessert wine. This cheesecake makes a stunning centerpiece for Thanksgiving, Halloween, or any autumn gathering.
How-to Summary
Create a spiced gingersnap crust and pre-bake. Blend a smooth filling of cream cheese, sugar, pumpkin, spices, and eggs. Bake at 300°F for 1 hour, then let rest in the turned-off oven for 2 hours. Cool completely, then chill overnight. Top with freshly whipped cream and nutmeg before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It needs to chill overnight anyway, making it an ideal make-ahead dessert. It will keep, covered, in the refrigerator for up to 4 days.
Can I use fresh pumpkin puree? Yes, but ensure it is unsweetened and has a similar thick, dry consistency to canned puree. Excess moisture can ruin the texture.
Why did my cheesecake crack? Cracks are often caused by overmixing the batter (incorporating too much air), a sudden temperature change, or overbaking. The gradual cooling method in the recipe helps prevent this.
Can I freeze pumpkin cheesecake? Yes. Wrap the chilled, un-topped cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before adding topping and serving.
Do I need a water bath? While not mandatory for this recipe, a water bath (placing the springform pan in a larger pan of hot water in the oven) guarantees even, gentle heating and further prevents cracks.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy filling.
- Overbeating the batter after adding the eggs, causing cracks.
- Opening the oven door during baking or the initial cool-down, which causes a temperature shock.
- Not letting the cheesecake chill long enough; the overnight set is non-negotiable for perfect slicing.
- Pressing the crust too thickly or unevenly, resulting in a crumbly or hard base.
Conclusion
This Pumpkin Spice Cheesecake is the epitome of fall indulgence, masterfully balancing rich cream cheese with warm, aromatic spices. By following the detailed steps and tips provided, you can confidently create a stunning, creamy dessert that’s sure to impress. From its gingersnap crust to its spiced whipped topping, every element celebrates the cozy flavors of the season. Whether for a holiday feast or a special weekend treat, this cheesecake delivers pure autumn bliss in every sublime bite.