The Ultimate Pumpkin Cheesecake Recipe for Fall & Thanksgiving

Every fall, I can’t resist bringing pumpkin into just about everything I make, and cheesecake is no exception. There’s just something magical about that creamy, tangy cheesecake filling mixed with warm pumpkin spice that feels like a hug in dessert form. This pumpkin cheesecake has become a family favorite in my house, and I honestly look forward to making it as much as I do eating it. The scent that fills the kitchen while it bakes is pure autumn bliss.

What I love most about this recipe is that it’s not overly complicated, but it still delivers that “wow” factor when you serve it. The spiced graham cracker crust pairs perfectly with the velvety pumpkin cheesecake filling, and when you top it with a dollop of whipped cream? Absolute heaven. It’s rich without being too heavy, so it makes the perfect ending to a big holiday meal. Whether it’s for a casual fall gathering or the centerpiece of your Thanksgiving dessert table, this cheesecake never disappoints.

Another bonus is that it’s a make-ahead dessert, which takes so much pressure off when you’re cooking for the holidays. Since it needs to chill overnight, you can prep it the day before and focus on everything else when guests arrive. I love having one less thing to worry about, and knowing that a gorgeous, decadent cheesecake is waiting in the fridge makes it all the better. Once you try this recipe, I think it’ll become your go-to fall dessert too!

Ingredients

• 1 1/2 cups graham cracker crumbs – the perfect crunchy base for a cozy spiced crust.

• 6 tbsp. unsalted butter, melted – to hold the crust together and add a buttery richness.

• 2 tbsp. brown sugar – just enough sweetness to make the crust irresistible.

• 3 (8 oz.) packages of cream cheese – the heart of any good cheesecake, creamy and dreamy.

• 1/2 cup sour cream – for that little tang that balances the sweetness perfectly.

• 3/4 cup granulated sugar – bringing the classic cheesecake sweetness we all love.

• 3/4 cup brown sugar – adds depth and a hint of caramel-like flavor.

• 1 1/4 cups pumpkin puree – the star of the show, giving that rich fall flavor.

• 3 large eggs – to hold everything together with a smooth, custardy texture.

• 1 1/2 tsp. vanilla extract – a touch of warmth that ties all the flavors together.

• 2 tsp. pumpkin pie spice – the cozy blend that makes it taste like fall in every bite.

• Optional – cool whip or whipped cream for topping – because a cloud of cream makes it extra special.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar until evenly mixed.

3. Press the mixture firmly into the bottom of the springform pan to form the crust.

4. Bake the crust for 10 minutes, then let it cool. Reduce the oven temperature to 325°F.

5. In a large mixing bowl, beat the cream cheese for 1–2 minutes until smooth and fluffy.

6. Add the sour cream, granulated sugar, brown sugar, pumpkin puree, vanilla, and pumpkin pie spice. Mix until well combined, scraping down the sides of the bowl as needed.

7. Add the eggs one at a time, mixing after each addition until just incorporated.

8. Pour the cheesecake batter over the cooled crust and spread evenly.

9. Bake at 325°F for 1 hour to 1 hour 15 minutes. The edges should be set, while the center will still have a slight jiggle.

10. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 45 minutes.

11. Remove from the oven and allow it to cool completely at room temperature. Transfer to the refrigerator to chill for at least 8 hours or overnight.

12. Before serving, top with Cool Whip or whipped cream if desired.

My Favorite Ways to Enjoy Pumpkin Cheesecake

• I love serving a slice with a big swirl of whipped cream on top, it feels extra festive and a little indulgent.

• Sometimes I sprinkle on crushed gingersnap cookies or graham crackers for a little extra crunch.

• A drizzle of caramel sauce over each slice makes it taste like something straight out of a fancy bakery.

• If I’m feeling cozy, I’ll enjoy a slice with a hot cup of coffee or a pumpkin spice latte, it’s the perfect fall pairing.

• For Thanksgiving, I like to serve it alongside the classic pies so everyone can pick their favorite (spoiler: cheesecake usually disappears first!).

• Leftover cheesecake? I’ll never say no to sneaking a forkful straight from the fridge the next day.

Serving & Storing

• I like to let the cheesecake sit out for about 10–15 minutes before slicing, it softens just enough to get those clean, creamy slices.

• A warm knife makes cutting so much easier; I run mine under hot water, dry it off, then slice. Works like a charm!

• This cheesecake keeps beautifully in the fridge for up to 5 days. I usually cover it with plastic wrap or store it in an airtight container to keep it fresh.

• If I know I won’t finish it all (which is rare, honestly!), I’ll freeze individual slices. Just wrap them tightly and pop them in a freezer bag, they’ll last up to 2 months.

• When freezing, I skip the whipped cream topping and add that fresh after thawing. It makes it taste like I just made it.

Variations

• Swap out the graham cracker crust for gingersnaps, it gives the cheesecake a spicier, cozy flavor that screams fall.

• Add a pecan or walnut topping with a drizzle of caramel sauce for a nutty crunch that pairs perfectly with the creamy filling.

• Make them mini! Use a muffin tin lined with cupcake wrappers to create bite-sized pumpkin cheesecakes that are perfect for parties.

• If you love chocolate, try a chocolate cookie crust instead of graham crackers, it adds a rich twist that’s hard to resist.

• Stir in a little maple syrup with the batter for an extra layer of sweetness that feels so autumn.

• For a lighter version, you can use a reduced-fat cream cheese and skip the brown sugar in the crust, it’s still delicious!

Substitutions

• No graham crackers on hand? Crushed digestive biscuits, vanilla wafers, or even Oreos make a great crust.

• If you don’t have sour cream, plain Greek yogurt works just as well and keeps that nice tang.

• Out of brown sugar? You can swap it for all granulated sugar, though you’ll miss that little hint of molasses flavor.

• Can’t find pumpkin pie spice? Mix up your own with cinnamon, nutmeg, ginger, and a touch of cloves.

• If you’d rather not use Cool Whip, freshly whipped cream with a splash of vanilla tastes amazing.

• Want to cut back on dairy? Use a dairy-free cream cheese and plant-based sour cream, this cheesecake still turns out rich and creamy.

FAQs

Can I make this cheesecake ahead of time?
Yes! In fact, I recommend it. Since it needs to chill overnight, it’s the perfect make-ahead dessert for Thanksgiving or any fall gathering.

Do I really need a springform pan?
It makes life easier, but if you don’t have one, you can use a deep pie dish or cake pan lined with parchment. Just know it might be a little trickier to slice and serve.

How do I know when the cheesecake is done baking?
The outer edges should look set, while the middle still has a slight jiggle. Don’t worry, it will firm up as it cools and chills.

Can I freeze pumpkin cheesecake?
Absolutely! Slice it up, wrap each piece tightly in plastic wrap, and freeze for up to 2 months. Just thaw overnight in the fridge before serving.

What can I use instead of pumpkin puree?
Sweet potato puree or even butternut squash puree makes a tasty swap if you want to try something a little different.

Why does my cheesecake crack?
Cheesecakes crack if they cool too quickly or get overbaked. That’s why I leave mine in the oven with the door cracked open, it helps it cool down nice and gently. And honestly, a little whipped cream on top covers any cracks beautifully!