Spiced Pumpkin Cheesecake: A Cozy Fall Masterpiece

As the leaves turn and the air crisps, I find myself craving more than just pumpkin spice drinks. I want a dessert that combines the creamy richness of cheesecake with the warm, spicy notes of fall’s favorite squash. This pumpkin cheesecake offers a perfect harmony of velvety texture and seasonal flavor, making it an ideal centerpiece for any autumn gathering.

What makes this recipe special isn’t just its flavor, but the unexpected burst of cinnamon and ginger in every bite. The crust’s subtle crunch complements the soft filling, creating a satisfying contrast that beckons another forkful. It’s a dessert that whispers cozy autumn nights and the joy of sharing hearty, comforting foods with loved ones.

Pumpkin Cheesecake

This pumpkin cheesecake combines a creamy, smooth filling infused with warm spices like cinnamon and ginger, set atop a subtly crunchy crust. The dessert features a velvety texture with a rich pumpkin flavor, finished with a golden-brown top, making it visually appealing and inviting.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups graham cracker crumbs for crust
• 1/4 cup granulated sugar for crust
• 1/2 cup unsalted butter melted, for crust
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 large eggs at room temperature
• 1 cup canned pumpkin pure pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Equipment

• Springform pan
• Mixing bowls

Method

 

1. Crush graham crackers into fine crumbs and combine with sugar and melted butter. Press this mixture evenly into the bottom of a springform pan to create the crust. Bake at 350°F (175°C) for 10 minutes to set the crust, then remove and let cool slightly.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add sugar and continue to beat until well combined and fluffy.
3. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The mixture should be smooth and slightly glossy.
4. Stir in the canned pumpkin until fully blended, creating a vibrant orange batter. Add cinnamon, ginger, nutmeg, and salt, mixing until the spices are evenly distributed.
5. Pour the pumpkin filling over the baked crust, spreading it into an even layer with a spatula. Tap the pan gently on the counter to release air bubbles.
6. Bake the cheesecake at 350°F (175°C) for about 55 to 60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. The top should be lightly browned.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour, allowing it to cool gradually. Then, remove from the oven and cool completely at room temperature, before refrigerating for at least 4 hours or overnight.
8. Run a knife around the edge of the cheesecake before releasing the springform pan to prevent cracks and for a clean presentation.
9. Slice the pumpkin cheesecake with a sharp knife, serve on plates, and enjoy the creamy, spiced dessert that captures the flavors of fall.

This pumpkin cheesecake is more than a dessert; it’s a celebration of fall’s bounty. The aromatic spices and smooth texture evoke memories of autumn walks and warm afternoons by the fire. Making it at home transforms simple ingredients into a dish filled with seasonal magic.

Whether you serve it at a festive gathering or enjoy a quiet moment with a slice, this cheesecake always feels like a special treat. The balance of spices and pumpkin’s natural sweetness makes it a timeless choice during this cozy time of year.