Name: Pumpkin Cheesecake with Graham Cracker Crust Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 2 1/2 cups graham cracker crumbs (from about 2 sleeves of graham crackers); 1/4 cup light or dark brown sugar, packed; 10 tablespoons unsalted butter, melted; 32 oz cream cheese, room temperature; 1 cup white granulated sugar; 1 teaspoon pure vanilla extract; 3/4 cup sour cream, room temperature; 3/4 cup heavy cream, room temperature; 4 large eggs, room temperature; 1 egg yolk, room temperature; 15 oz pumpkin puree (not pumpkin pie filling); 2 teaspoons pumpkin pie spice; 2 1/2 teaspoons ground cinnamon; 1/4 teaspoon nutmeg; 1 cup heavy cream, cold; 2 tablespoons powdered sugar, sifted; 1 teaspoon pure vanilla extract

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Let me tell you, this Pumpkin Cheesecake with Graham Cracker Crust Recipe is an absolute game changer for autumn desserts. It’s got that perfect balance of creamy, spiced pumpkin filling nestled on a buttery, crunchy graham cracker crust. What I love most? It’s rich without being overpowering, making it a total crowd-pleaser at family dinners or cozy weekend gatherings.

Whenever I make this cheesecake, the kitchen fills with that warm, comforting aroma of cinnamon and nutmeg—instant cozy vibes. If you’re looking for a dessert that feels homemade yet special enough for guests, this Pumpkin Cheesecake with Graham Cracker Crust Recipe is definitely worth trying. Trust me, once you try it, you’ll be hooked every fall season.

Ingredients You’ll Need

The magic of this Pumpkin Cheesecake with Graham Cracker Crust Recipe lies in the harmony of its simple yet powerful ingredients. Each one plays a critical role, from the buttery crust to the silky pumpkin filling. Here are my tips for picking the best ingredients to nail this recipe on your first try.

Graham cracker crumbs: For that classic crumbly crust texture—freshly crushed from graham crackers tastes better than pre-packaged crumbs.
Light or dark brown sugar: Adds just the right depth of sweetness and a little molasses flavor to the crust.
Unsalted butter: Melts into the crumbs to make the crust wonderfully crisp but not greasy.
Cream cheese: Make sure it’s at room temperature to avoid lumps and get a smooth cheesecake filling.
White granulated sugar: Sweetens the filling evenly without overpowering the pumpkin spice flavors.
Pure vanilla extract: A splash elevates the flavor with a comforting sweetness.
Sour cream: Adds a lovely tanginess to balance the sweetness and keep the texture creamy and soft.
Heavy cream: Keeps the cheesecake rich and velvety, both in the filling and the whipped topping.
Eggs and egg yolk: These bind everything together while adding richness—room temperature helps them blend smoothly.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the perfect fresh pumpkin flavor and texture.
Pumpkin pie spice, cinnamon, and nutmeg: The heart of the flavor — my secret is to toast cinnamon lightly to deepen its aroma before mixing.
Powdered sugar (for whipped cream): Helps sweeten without grittiness, making the topping light and smooth.

Variations

One of the reasons I adore this Pumpkin Cheesecake with Graham Cracker Crust Recipe is how easy it is to make your own. I like to tweak it here and there depending on the occasion and who I’m serving. Don’t be afraid to personalize—it makes it more fun and tailored to your taste buds!

Dairy-free option: I’ve swapped cream cheese for a vegan alternative and used coconut cream instead of heavy cream—it’s surprisingly delicious and still super creamy.
Spice level: If you like it spicier, I add an extra ½ teaspoon of pumpkin pie spice and a pinch of ground cloves for that warm, aromatic kick.
Crust twist: Sometimes I mix crushed pecans or walnuts into the graham cracker crust for an added crunch and nutty flavor.
Mini cheesecakes: Perfect for parties—I pour the filling into muffin tins lined with graham cracker crust to get individual portions, which bake faster, too.
Swirl it up: Before baking, I swirl in a bit of caramel sauce or cream cheese for a marbled effect that tastes as good as it looks.

How to Make Pumpkin Cheesecake with Graham Cracker Crust Recipe

Step 1: Prepare that buttery graham cracker crust

Start by crushing your graham crackers finely—you can do this in a food processor or place them in a sealed bag and crush with a rolling pin. Mix the crumbs with packed brown sugar and melted unsalted butter until well combined. Press this crumb mixture firmly into the bottom of a springform pan to create a compact crust. I find using the bottom of a measuring cup helps to even out the crust and avoid any cracks later. Pop this in the fridge while you prep the filling; chilling the crust keeps it from getting soggy once you pour the filling on top.

Step 2: Beat your cream cheese until silky smooth

Use room temperature cream cheese to get the filling perfectly velvety. Beat it with a hand mixer or stand mixer on medium-low speed until smooth and free of lumps—that’s key to avoiding a grainy texture. Then add in the white sugar and vanilla extract, mixing until fully incorporated. Patience here pays off; rushing this step could leave you with a less-than-creamy cheesecake.

Step 3: Fold in the pumpkin and spices

Next, blend in your pumpkin puree along with pumpkin pie spice, cinnamon, and nutmeg. Mix these just until combined to prevent overworking the batter. I like to toast my spices gently in a dry pan beforehand—it really enhances the flavor depth without being overpowering. This step makes the cheesecake smell like fall heaven before it even hits the oven.

Step 4: Incorporate sour cream, heavy cream, and eggs carefully

Mix in the sour cream and heavy cream at room temperature for smoothness. Then add eggs and egg yolk one at a time, blending slowly on low speed. Overmixing at this stage can add too much air and cause cracks when baking, so keep it gentle. The eggs bind everything and help create that classic cheesecake texture we all love.

Step 5: Bake your cheesecake just right

Pour your cheesecake filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 60–70 minutes. The edges should be set, but the center will still have a slight jiggle—like waking up on a lazy Sunday morning. To avoid cracks, bake the cheesecake in a water bath or place a pan of hot water on the rack beneath it. Once baked, turn off the oven and crack the door open slightly, letting the cheesecake cool gradually inside for about an hour.

Step 6: Chill and top with fresh whipped cream

After cooling at room temperature, refrigerate your cheesecake for at least 4 hours, preferably overnight. This helps it set firmly for perfect slicing. When ready to serve, whip heavy cream with powdered sugar and vanilla until soft peaks form, then dollop generously over each slice. The whipped cream adds a light contrast to the rich, spiced pumpkin filling that’s just irresistible.

How to Serve Pumpkin Cheesecake with Graham Cracker Crust Recipe

The image shows seven white bowls and three brown eggs arranged on a white marbled surface. The top left bowl is full of light brown sugar with a coarse texture. To the right is a bowl with a rectangular block of pale yellow butter. Below the butter is a small bowl containing light brown cinnamon powder. To the left of it is a small bowl of white granulated sugar, and below that is a small bowl with white salt. At the bottom left is a white plate filled with a thick layer of smooth orange pumpkin puree. To the right is a glass of white milk. On the right side of the composition, three brown eggs are placed directly on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love keeping it simple with freshly whipped cream topped by a sprinkle of cinnamon or a light dusting of nutmeg. Sometimes I add chopped toasted pecans or a drizzle of caramel sauce for a little extra decadence. These little touches bring a lovely textural contrast and enhance the warm fall flavors.

Side Dishes

This cheesecake pairs beautifully with a hot cup of chai tea or freshly brewed coffee—perfect for slowing down and savoring each bite. If it’s for a holiday spread, I like to serve it alongside spiced apple cider or even a festive mulled wine to round out those autumn vibes.

Creative Ways to Present

For special occasions, I’ve dressed up this Pumpkin Cheesecake with graham cracker crust in a glass trifle bowl, layering with crushed gingersnaps and dollops of whipped cream for a rustic, yet elegant look. Individual parfait glasses work great, too, especially if you’re serving a crowd—you get the same great flavors with a fancy twist!

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? Lucky you! Wrap it tightly with plastic wrap or store in an airtight container in the fridge. I usually keep mine refrigerated for up to 5 days, and the flavors only get better as it rests. Just make sure it’s well-covered to prevent it from absorbing other fridge odors.

Freezing

If you want to freeze the Pumpkin Cheesecake with Graham Cracker Crust Recipe, slice it first and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. I’ve had great success freezing for up to 2 months. When ready, thaw overnight in the fridge to maintain that creamy texture without any sogginess.

Reheating

Cheesecake is best served chilled, so I usually eat leftovers cold. But if you prefer it room temperature, take it out of the fridge about 30 minutes before eating. Reheating isn’t recommended because it can change the texture, but if you must, pop slices in a microwave for just 10-15 seconds—careful not to overdo it!

FAQs

Can I make this Pumpkin Cheesecake with Graham Cracker Crust Recipe gluten-free?

Absolutely! Just swap the regular graham crackers with gluten-free graham crackers or even gluten-free cookies like almond flour cookies. The rest of the recipe remains the same, and you’ll still get that lovely crunchy crust and creamy filling.
How do I prevent cracks on my pumpkin cheesecake?

To avoid cracks, make sure to beat your batter gently and don’t overmix once the eggs are added. Baking in a water bath or placing a pan of hot water in the oven helps maintain even heat and moisture, which also reduces cracking. Lastly, cooling the cheesecake gradually by leaving the oven door slightly open post-bake prevents sudden temperature changes that cause cracks.
Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to avoid pumpkin pie filling here because it’s already sweetened and spiced, which can throw off the balance of flavors and sweetness in the cheesecake. Pure pumpkin puree gives you full control over the spices and sweetness.
How long does Pumpkin Cheesecake with Graham Cracker Crust Recipe take to chill before serving?

I recommend chilling it for at least 4 hours, but overnight is ideal. This gives the cheesecake time to set fully and develop its flavors, making slicing easier and the texture creamier.
Can I prepare the crust and filling ahead of time?

Yes! You can prepare and bake the crust a day ahead and keep it chilled. The filling can also be mixed and refrigerated for a few hours before baking, but for best results, bake it soon after mixing to maintain freshness and texture.

Final Thoughts

This Pumpkin Cheesecake with Graham Cracker Crust Recipe isn’t just a dessert; it’s a little slice of fall comfort that I look forward to making every year. I hope you enjoy making it just as much as I do, and that it becomes a staple in your seasonal recipe collection. It’s truly the kind of recipe you’ll want to share with family, friends, or even just savor on a quiet afternoon with a cup of coffee. Give it a try—you’ll be so glad you did!