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–+ servings
Laura Lopez

The Best Creamy Spiced Pumpkin Cheesecake

An ultra-creamy, velvety spiced pumpkin cheesecake baked over a buttery spiced graham cracker crust. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, and baked gently in a water bath for a flawless crack-free finish. Topped with pillowy whipped cream and salted caramel drizzle!
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 7 hours 30 minutes
Servings: 12 slices
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Buttery Graham Cracker Crust
  • 1 3/4 cups graham cracker crumbs finely crushed (about 12 full sheets)
  • 3 tbsp light brown sugar packed
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter melted and cooled
Velvety Spiced Pumpkin Filling
  • 24 oz (3 blocks) full-fat brick cream cheese softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 can (15 oz) pure pumpkin purée not pumpkin pie mix
  • 3 large eggs room temperature
  • 1/3 cup heavy whipping cream room temperature
  • 2 tbsp cornstarch for a silky structure
  • 2 tsp pure vanilla extract halal alcohol-free or vanilla bean paste
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg freshly grated preferred
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt
Optional Garnish & Serving
  • 1 cup cold heavy whipping cream whipped to soft billowy peaks
  • 2 tbsp powdered sugar
  • 1/4 cup salted caramel sauce for drizzling
  • 1/4 cup toasted pecans roughly chopped

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with a circle of parchment paper.
  2. In a medium mixing bowl, toss together graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly moistened like wet sand.
  3. Press the crumb mixture firmly into the bottom and about 1/2 inch up the sides of the springform pan using the flat bottom of a measuring cup.
  4. Bake the crust at 325°F for 10 minutes until lightly fragrant and set. Remove and set aside on a wire rack to cool completely.
Mix the Pumpkin Cheesecake Batter
  1. In a large stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened cream cheese, granulated sugar, and brown sugar on medium-low speed for 3 to 4 minutes until completely smooth, creamy, and free of lumps. Scrape down the bowl sides and bottom.
  2. Add the pure pumpkin purée, cornstarch, pure vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and fine salt. Beat on low speed until seamlessly blended and uniform orange in color.
  3. Add the room-temperature eggs one at a time, mixing on the lowest speed just until the yellow yolk disappears. Do not over-whip, as incorporating excess air causes cheesecake cracking.
  4. Gently pour in the heavy cream and stir with a silicone spatula until the batter is luscious and glossy.
Water Bath & Gentle Baking
  1. Wrap the outside of the cooled springform pan in two heavy-duty layers of aluminum foil (or use a silicone pan protector) to prevent water leakage. Place inside a large high-sided roasting pan.
  2. Pour the velvety pumpkin batter over the baked crust and smooth the top with an offset spatula. Bring a kettle of water to a boil and carefully pour boiling water into the roasting pan until it reaches halfway up the cheesecake pan.
  3. Bake at 325°F (165°C) for 60 to 70 minutes. The cheesecake is done when the edges are set and lightly puffed, but the center 2 inches still has a gentle gelatin-like wobble when shaken.
Gradual Cooling & Chill
  1. Turn off the oven, prop the oven door open 1 inch with a wooden spoon, and let the cheesecake rest in the warm water bath inside the oven for 1 full hour. This gradual cooldown prevents sudden temperature drops that cause cracks.
  2. Carefully transfer the springform pan to a wire rack, discard the foil wrapping, and run a thin paring knife gently around the inside rim. Cool to room temperature (about 1 hour).
  3. Cover loosely and refrigerate for at least 6 hours, preferably overnight, to allow the spices and velvety custard texture to fully develop. Slice with a warm knife and serve garnished with fresh whipped cream and salted caramel drizzle!

NUTRITION INFORMATION:

Serving: 1g Calories: 420cal (21%) Carbohydrates: 39g (13%) Protein: 6g (12%) Fat: 28g (43%) Saturated Fat: 16g (100%) Cholesterol: 115mg (38%) Sodium: 320mg (14%) Potassium: 190mg (5%) Fiber: 2g (8%) Sugar: 28g (56%) Vitamin A: 4200IU (84%) Vitamin C: 2mg (2%) Calcium: 95mg (10%) Iron: 1.8mg (10%)
Keywords: creamy spiced pumpkin cheesecake, fall desserts, holiday baking, pumpkin cheesecake, thanksgiving cheesecake

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