This pumpkin cheesecake is the perfect dessert for fall and Thanksgiving. Smooth and creamy with warm pumpkin spice flavor and a cinnamon graham cracker crust, it’s delightful plain or topped with salted caramel sauce and whipped cream for an extra indulgence. 
Have you tried pumpkin cheesecake? Its silky texture and cozy pumpkin-pie spices make it a standout dessert. The slight tang of the cream cheese pairs beautifully with cinnamon and pumpkin, creating a showstopping centerpiece for Thanksgiving or any autumn gathering.
This recipe was first shared a few years back, but with Canadian and American Thanksgivings approaching I updated it with extra tips and new photos to help you bake the best pumpkin cheesecake possible. 
There are two kinds of people: cheesecake lovers and those about to become cheesecake lovers. After trying this, everyone converts. This pumpkin cheesecake is:
- Creamy without being dense like a block of cream cheese.
- Rich and dense, but not overly heavy.
- Luxurious in flavor without being too sweet or cloying.
- A perfect match of pumpkin, warming spices, and cream cheese.
- Topped optionally with salted caramel for an unforgettable combination.
The pumpkin flavor comes from real pumpkin puree, warm spices, and brown sugar. If you have pumpkin pie spice, use 2 1/2 teaspoons. Otherwise combine cinnamon, ginger, nutmeg, and cloves with pure pumpkin for the classic profile.
Tips for Making Pumpkin Cheesecake
Cheesecake isn’t as intimidating as it seems. With a few simple techniques you’ll achieve a smooth, crack-free cake that tastes as good as it looks.
- Bring ingredients to room temperature before you begin. Let the cream cheese, sour cream, and eggs sit out at least 30 minutes so the batter blends smoothly with no lumps.
- Use full-fat, brick-style cream cheese for the best texture and flavor.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- A small amount of sour cream improves creaminess and mouthfeel.
- Add eggs last, one at a time, and mix each only until incorporated. Overmixing adds air, which can cause the cheesecake to rise and then collapse, creating cracks.
- Bake in a water bath to retain moisture and reduce the risk of cracks. Wrap the springform pan tightly in several layers of aluminum foil, place it in a roasting pan, and pour in about 1 inch of boiling water before sliding everything into the oven.
- Don’t overbake. The cake should be mostly set with a slight wobble in the center when it’s done.
- Cool slowly, then chill in the refrigerator for at least 4 hours (preferably overnight). Slow cooling and proper chilling help prevent sinking and improve flavor and texture.
These steps may seem detailed, but they really make the difference—and the reward is worth it. 
This pumpkin cheesecake with a cinnamon graham cracker crust delivers everything you want in a holiday dessert. Serve with salted caramel sauce or a dollop of whipped cream and a sprinkle of cinnamon for a classic finish. The combination of a crisp spiced crust, smooth filling, and bright pumpkin flavor is hard to beat.
Time to bake! 
Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
For the Filling
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons corn starch or flour
- 24 oz brick-style cream cheese
- 1 3/4 cups pumpkin puree
- 3 tablespoons sour cream
- 3 large eggs
For the Salted Caramel Sauce
- 3/4 cup white sugar
- 4 tablespoons unsalted butter cut into 4 pieces
- 1/3 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
Instructions
- Preheat the oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan in aluminum foil multiple times so no edges show.
Graham Cracker Crust
- Stir together graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for about 8 minutes, then remove and let cool slightly.
Cheesecake Filling
- Whisk together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and corn starch in a medium bowl.
- In a large bowl, beat the cream cheese until smooth, then add the sugar-spice mixture and combine.
- Beat in sour cream and pumpkin puree. Add eggs one at a time, mixing just until incorporated—avoid overmixing.
- Pour the filling over the prepared crust.
- Place the springform pan into a large roasting pan and pour about 1/2 inch of boiling water into the roasting pan, keeping the foil-wrapped cheesecake above the water.
- Bake 55–65 minutes, or until the top is set and the center still has a slight wobble when gently nudged.
- Remove the roasting pan from the oven and let the cheesecake cool in the pan until the water is lukewarm. Remove from the water bath, unwrap the foil, and finish cooling on a wire rack. Once cooled, wrap the pan with plastic wrap and chill at least 4 hours or preferably overnight.
Salted Caramel Sauce
- Place the sugar in a medium saucepan over medium heat and stir constantly. The sugar will clump and then melt into a smooth amber syrup.
- When smooth, add the butter and whisk until melted (the mixture will bubble up—be careful).
- Remove from heat, whisk in the cream, then stir in vanilla and salt. Allow to cool slightly before serving.
To Serve
- Run a thin knife around the edge of the cheesecake, then unclamp the springform ring.
- Top slices with whipped cream and a dusting of cinnamon, and serve with salted caramel sauce if desired.
Notes
**Use pure pumpkin puree, not pumpkin pie filling.
***Store leftovers in the refrigerator. Cheesecake can be wrapped tightly and frozen; thaw in the fridge before serving.
Nutrition
Carbohydrates: 51 g,
Protein: 6 g,
Fat: 34 g,
Saturated Fat: 19 g,
Cholesterol: 145 mg,
Sodium: 371 mg,
Potassium: 211 mg,
Fiber: 1 g,
Sugar: 42 g,
Vitamin A: 6797 IU,
Vitamin C: 2 mg,
Calcium: 101 mg,
Iron: 1 mg