Name: Pumpkin Cheesecake with Graham Cracker Crust Recipe
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 7 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups graham cracker crumbs (from about 2 sleeves of graham crackers); 1/4 cup light or dark brown sugar, packed; 10 tablespoons unsalted butter, melted; 32 oz cream cheese, room temperature; 1 cup white granulated sugar; 1 teaspoon pure vanilla extract; 3/4 cup sour cream, room temperature; 3/4 cup heavy cream, room temperature; 4 large eggs, room temperature; 1 egg yolk, room temperature; 15 oz pumpkin puree (not pumpkin pie filling); 2 teaspoons pumpkin pie spice; 2 1/2 teaspoons ground cinnamon; 1/4 teaspoon nutmeg; 1 cup heavy cream, cold; 2 tablespoons powdered sugar, sifted; 1 teaspoon pure vanilla extract

If you’re anything like me and love that cozy, fall-flavored dessert that’s creamy and comforting, then you’re going to adore this Pumpkin Cheesecake with Graham Cracker Crust Recipe. It has that perfect balance of spiced pumpkin and lush cheesecake texture nestled in a buttery, crunchy graham cracker crust. Trust me, it’s fan-freaking-tastic and makes for an incredible centerpiece on any holiday table or just a weekend treat to impress your family and friends. Keep reading, and I’ll walk you through every step, with tips so you nail it perfectly.

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Why You’ll Love This Recipe

Perfect Creamy Texture: The balance of cream cheese, sour cream, and heavy cream creates a silky smooth bite every time.
Flavor-packed Pumpkin: I discovered that pressing the pumpkin puree with paper towels cuts down excess moisture and stops the cheesecake from being watery.
Beautiful Swirl Effect: You get that homemade feel by swirling the pumpkin and plain cheesecake batters together – it looks stunning and tastes like a cozy hug.
Easy Water Bath Trick: Using a water bath prevents cracking and gives you that professional finish without stress.

The image shows a round pumpkin cheesecake with a smooth, swirled orange and cream top layer. The cheesecake is cut into eight slices, with one slice being lifted by a woman's hand using a silver serving utensil. Each slice is topped with a large swirl of white whipped cream, which has a small orange pumpkin made of icing with green leaves on top. The cheesecake is placed on a round white plate, and around it on the white marbled surface are small decorative pumpkins in white, orange, and yellow colors, adding a festive fall theme. A metal piping bag with whipped cream is visible in the background. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake with Graham Cracker Crust, pumpkin cheesecake, fall dessert recipes, holiday cheesecake, creamy pumpkin cheesecake

Ingredients You’ll Need

The magic of this Pumpkin Cheesecake with Graham Cracker Crust Recipe lies in simple ingredients that complement each other wonderfully. Good-quality cream cheese and fresh pumpkin puree are key, and I always recommend using real pumpkin pie spice or a blend of fresh spices for the best aroma.

Flat lay of a small mound of fine graham cracker crumbs, a small white bowl of packed light brown sugar, a small white bowl with melted unsalted butter, a block of cream cheese at room temperature, a small white bowl of white granulated sugar, a small white bowl of pure vanilla extract, a small white bowl of sour cream, a small white bowl of heavy cream, four large uncracked brown eggs, one large uncracked egg with a clean shell, a generous dollop of smooth orange pumpkin puree on a simple white plate, a small white bowl containing a warm-toned mixture of pumpkin pie spice, ground cinnamon, and nutmeg, a small white bowl of sifted powdered sugar, 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 - Pumpkin Cheesecake with Graham Cracker Crust, pumpkin cheesecake, fall dessert recipes, holiday cheesecake, creamy pumpkin cheesecake

Graham cracker crumbs: I usually buy whole graham crackers and crush them myself for that fresh, crunchy texture.
Brown sugar: Opt for light or dark brown sugar depending on how deep you want that caramel note in the crust.
Unsalted butter: Melted to bind the crust perfectly without overpowering flavor.
Cream cheese: Room temperature is non-negotiable for a lump-free and smooth cheesecake batter.
White granulated sugar: Balances the tang of cream cheese and spices.
Pure vanilla extract: Always fresh and high quality – it lifts the whole flavor profile.
Sour cream: Adds a subtle tang and cuts richness beautifully.
Heavy cream: For creaminess and that melt-in-your-mouth texture.
Large eggs & egg yolk: Again, room temperature eggs beat up better for a light batter.
Pumpkin puree: Make sure you use 100% pumpkin, not pumpkin pie filling, so you control the sweetness and spices.
Pumpkin pie spice, cinnamon, nutmeg: Freshly ground if you can – your nose will thank you.
Powdered sugar (for whipped cream): Sifted so it blends seamlessly.

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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

I love making this pumpkin cheesecake my own depending on the occasion. Whether you’re catering to dietary needs or just feel like mixing things up, there are easy tweaks you can try for a fresh take.

Gluten-Free Crust: I often swap regular graham crackers for gluten-free ones, and the crust still holds beautifully with the same butter ratio.
Less Sweet Version: If you prefer a milder dessert, cut the sugar by a quarter and increase the spices slightly – the balance is still perfect.
Vegan Adaptation: I haven’t tried it yet, but I’ve heard swapping cream cheese with vegan alternatives and using flax eggs works well with this recipe’s spice and texture.
Adding Texture: Sometimes I sprinkle chopped pecans or toasted walnuts on the crust before baking for a nutty crunch that my family goes crazy for.

How to Make Pumpkin Cheesecake with Graham Cracker Crust Recipe

Step 1: Creating the Perfect Graham Cracker Crust

Start by preheating your oven to 325°F and prepping your 9-inch springform pan the right way: spray it with non-stick spray, line the bottom with parchment, and spray again. This double layer keeps the crust from sticking and ensures a clean release. Mix your graham cracker crumbs, brown sugar, and melted butter in a bowl until everything is evenly moistened – no dry pockets. Press this mixture evenly into the bottom and about halfway up the sides of the pan. Using a measuring cup to firmly press makes a compact crust that won’t crumble when you slice the cheesecake. Bake for 13 minutes and let it cool before filling.

Step 2: Prepping the Pumpkin Puree

This is a game-changer: pour your pumpkin puree onto a plate and press it gently with two paper towels, swapping them out three times. This step extracts extra moisture that could otherwise make your cheesecake soggy or cause cracks. It might seem fussy but trust me, it’s worth the effort for a dense, creamy final product.

Step 3: Mixing the Cheesecake Batter

Grab your mixer and beat the cream cheese and sugar on high speed for about two minutes – this softens the cream cheese and helps avoid lumps. Scrape down the sides with a rubber spatula to get an even mix. Add in the sour cream, heavy cream, and vanilla extract, then blend on medium speed until smooth and creamy. Now, add the eggs and egg yolk one by one on low speed, just until combined, so you don’t incorporate unnecessary air that can cause cracks.

Step 4: Dividing and Flavoring Batters

Pour half of your plain cheesecake batter into a separate bowl. To this half, gently fold in the drained pumpkin puree along with cinnamon, nutmeg, and pumpkin pie spice. Keep the mixer on low to avoid overbeating. Scrape down the bowl to make sure spices are evenly dispersed; this way every bite has that lovely autumn warmth.

Step 5: Layering and Swirling the Batter

Start by pouring half of the plain cheesecake batter over the cooled crust, then spoon half of the pumpkin-spiced batter over it. Take a butter knife and gently swirl the two batters together in a figure-eight or circular pattern for a beautiful marbled effect. Repeat with the remaining batters and top layer. This not only looks elegant but melds the flavors for a delightful eating experience.

Step 6: The Essential Water Bath

This step might feel intimidating, but I promise it’s simple and makes a huge difference in texture and appearance. Place your springform pan inside a slightly larger 10-inch cake pan. Then set both into a roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Wrap your springform pan with two layers of foil to prevent water from seeping in. The water bath controls the temperature and moisture, helping the cheesecake bake gently without cracking.

Step 7: Baking and Cooling

Bake the cheesecake for 85 to 95 minutes. You’re looking for set edges with a slight jiggle in the center – not liquidy, but not fully firm either. If it jiggles a lot, bake for an additional 10 minutes and check again. When done, turn off your oven and prop the door open slightly, letting the cheesecake cool gently for 30 minutes inside to further help prevent cracks. Then move it to a rack to cool completely before chilling it in the fridge for at least 6 hours or overnight. The wait is tough, but the result is so worth it.

Step 8: Whipped Cream Topping

Before serving, chill a metal bowl and whisk attachment in the freezer for 10 minutes – this helps your cream whip up better. Beat the cold heavy cream with powdered sugar and a touch of vanilla until stiff peaks form. Once your cheesecake is fully chilled, remove the springform pan sides and parchment, then pipe a pretty border of whipped cream around the edges. I love how this adds a light, fluffy contrast to that rich cheesecake.

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Pro Tips for Making Pumpkin Cheesecake with Graham Cracker Crust Recipe

Room Temperature Ingredients: Always bring your cream cheese, sour cream, heavy cream, and eggs to room temperature for a silky cheesecake batter without lumps.
Drain Your Pumpkin: Pressing pumpkin puree with paper towels removes excess moisture and prevents a soggy cheesecake, a trick I learned after my first watery batch.
Water Bath Setup: Double wrap your springform pan in foil to avoid water leaks—trust me, a soggy crust is no fun!
Don’t Overbake: The cheesecake should still jiggle slightly in the center when done; it will firm up as it cools to perfection.

How to Serve Pumpkin Cheesecake with Graham Cracker Crust Recipe

A thick slice of two-layered pumpkin-flavored cake stands on a white speckled plate; the bottom layer is a dense, soft orange pumpkin cake with a smooth texture, topped by a lighter cream layer with a fluffy texture and uneven edges, and a bit of white cream frosting on one side. Whipped cream dollops sit beside the slice, with a small orange pumpkin decoration partly visible behind it on the plate. The plate is set on a wooden surface with a vintage metal spoon resting nearby, holding more cake. In the blurred background, an orange pumpkin adds warm autumn vibes. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake with Graham Cracker Crust, pumpkin cheesecake, fall dessert recipes, holiday cheesecake, creamy pumpkin cheesecake

Garnishes

I love to keep it simple with homemade whipped cream piped around the edges, but sometimes I sprinkle toasted pecans or a light dusting of cinnamon for extra flavor and texture. If I’m feeling festive, a drizzle of caramel sauce is a total game changer. These little touches elevate the cheesecake without overpowering the pumpkin spice goodness.

Side Dishes

This cheesecake pairs beautifully with a hot cup of coffee or spiced tea, especially on cool evenings. For larger meals, I like serving it alongside other fall flavors like apple cider or cinnamon roasted nuts to keep the seasonal vibe going strong.

Creative Ways to Present

For special occasions, I’ve set the cheesecake on a rustic wooden board adorned with fresh cinnamon sticks and whole nutmeg pods as décor. Swirling extra whipped cream rosettes on top adds a fancy touch, and you can even cut neat individual slices and pipe mini whipped cream peaks for an elegant buffet display your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Once chilled, cover your pumpkin cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps wonderfully for up to 5 days—I usually slice it and cover the cut edges with plastic wrap to keep it moist and fresh.

Freezing

I’ve frozen leftover slices wrapped individually in plastic wrap and then foil for up to two months. When you’re ready to enjoy, thaw slices overnight in the fridge — the texture holds up remarkably well, almost like freshly made.

Reheating

Since this pumpkin cheesecake is best served chilled, I don’t recommend reheating. Let it come to room temperature for about 15 minutes if you prefer softer slices, but keep it cool to enjoy the creamy texture.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes! Use 100% pure canned pumpkin puree, not pumpkin pie filling which contains added sugar and spices. The recipe measures pumpkin puree specifically, so canned pumpkin works perfectly as a convenient substitute.
Why is the water bath necessary for this cheesecake?

The water bath provides gentle, even heat which prevents cracks and helps the cheesecake bake uniformly without drying out. It’s a technique that guarantees a smooth, creamy texture and a beautiful finish.
How do I avoid cracks in my pumpkin cheesecake?

Use room temperature ingredients, avoid over-mixing or incorporating too much air, bake in a water bath, and allow the cheesecake to cool gradually with the oven door slightly open. These steps are what helped me stop cracking completely.
Can I make this cheesecake ahead of time?

Absolutely! This pumpkin cheesecake actually tastes better the next day after it’s had time to chill and the flavors have fully developed. Prepare it a day or two in advance and store it in the fridge until serving.
Can I use a regular pie crust instead of graham cracker crust?

You can, but the graham cracker crust is classic and adds a perfect sweetness and texture that complements the cheesecake’s spiced pumpkin filling. Using a pie crust will give a different experience, so if you try it, keep me posted!

Final Thoughts

I absolutely love how this Pumpkin Cheesecake with Graham Cracker Crust Recipe comes together – it’s the ultimate cozy dessert that feels homemade but impressive enough for guests. When I first made it, I was amazed by the creamy texture and the perfect kiss of spice in every bite. You’ll find that once you try this recipe, it quickly becomes a seasonal staple in your kitchen like it did in mine. So grab your ingredients, relax, and give it a whirl. I promise your family will go crazy for it!