This Pumpkin Spice Cheesecake is a creamy, decadent dessert with a perfect balance of pumpkin and spice. The rich, velvety filling sits atop a crisp graham cracker crust, making it the ultimate treat for fall or any special occasion. It’s a delightful twist on a classic cheesecake that everyone will love.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 eggs
1 cup canned pumpkin
1 tsp pumpkin pie spice

Directions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
Stir in the pumpkin puree and pumpkin pie spice. Pour the filling over the prepared crust.
Bake for 60 minutes or until the center is almost set. Let the cheesecake cool before refrigerating for at least 3 hours to set.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 4 hours (including cooling and refrigeration time)

Variations

Crust Options: You can substitute the graham cracker crumbs with crushed digestive biscuits or even ginger snaps for a spicier flavor.
Spiced Version: For more spice, increase the amount of pumpkin pie spice or add a pinch of ground ginger and nutmeg.
Swirl Effect: Add a swirl of caramel or chocolate to the top before baking for a decorative touch and extra flavor.
Whipped Cream Topping: Top with freshly whipped cream or a dusting of cinnamon for added richness.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: If you want to store it for longer, freeze the cheesecake in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: This cheesecake is best served chilled, so there’s no need to reheat. However, if you prefer it at room temperature, leave it out for 30 minutes before serving.

10 FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made ahead and refrigerated for at least 3 hours before serving, making it perfect for planning ahead.
Can I use low-fat cream cheese for this recipe?
Yes, you can substitute low-fat cream cheese, but the texture may be slightly less rich and creamy.
Can I make this without a springform pan?
If you don’t have a springform pan, you can use a regular 9-inch round cake pan, but be sure to line it with parchment paper for easier removal.
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but make sure it is cooked, pureed, and well-drained to avoid excess moisture in the filling.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.
Can I make individual cheesecakes?
Yes, you can use a muffin tin to make individual-sized cheesecakes. Adjust the baking time to about 25-30 minutes.
Can I substitute the pumpkin pie spice?
Yes, you can make your own blend using ground cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice.
How should I store leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 5 days.
What if I don’t have a springform pan?
You can use any round cake pan, but for easy removal, line the pan with parchment paper, or use a removable-bottom pan.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

This Pumpkin Spice Cheesecake is a show-stopping dessert that brings all the flavors of fall to the table. With its creamy, spiced filling and buttery graham cracker crust, it’s sure to be a favorite at your next gathering. Make it ahead of time for a stress-free, delicious treat that everyone will love!