Pumpkin Cheesecake: A Symphony of Fall Flavors!

Cream cheese, pumpkin purée, graham cracker crust, warm spices, and homemade salted caramel—that’s fall in a bite.

this Recipe

You know those recipes that just feel like home? This Pumpkin Cheesecake is that for me. I made it for the first time on a chilly October afternoon when the leaves were doing their whole dramatic color-change thing outside my kitchen window. I was wearing my fluffiest socks, sipping on a lukewarm mug of coffee I’d reheated twice, and had leftover pumpkin purée sitting in the fridge staring me down. I didn’t want to make another pumpkin pie. So I thought, why not mash up my love for cheesecake and pumpkin spice everything into one glorious dessert?

Let me tell you—when I pulled it out of the oven, it looked like a warm hug in cheesecake form. And when I drizzled that golden salted caramel over the top? Whew. Game changer. My husband (who’s not even a “pumpkin person”) asked for seconds. That’s when I knew we had a keeper.

Why You’ll Love This Pumpkin Cheesecake Recipe?

Okay, here’s the deal. This isn’t just your average cheesecake that got lost in a pumpkin patch. This baby is rich, creamy, and full of those cozy fall spices that make your kitchen smell like heaven. It’s got a buttery graham cracker crust with just a whisper of cinnamon. The filling is smooth and perfectly spiced—thanks to the combo of ginger, cloves, and nutmeg. Oh, and did I mention the salted caramel sauce? It’s basically a hug on top. The textures, the flavors, the vibe—it all just works. Whether it’s for Thanksgiving or just a Tuesday night when you need some dessert therapy, this one delivers.

Ingredient Notes:

Before we dive into the magic, let’s chat ingredients. Nothing fancy, but each one plays a part in making this cheesecake unforgettable.

• Graham Cracker Crumbs: Go for the classic honey grahams. If you crush them yourself, even better. That texture? Chefs kiss.

• Pumpkin Purée: Make sure it’s 100% pure pumpkin, not the pie filling. I’ve made that mistake… it was soupy chaos.

• Cream Cheese: Use the brick-style kind and let it soften a bit. It mixes easier, and no one wants a lumpy cheesecake.

• Spices: Cinnamon, ginger, nutmeg, and cloves—AKA fall’s greatest hits.

• Sour Cream: Just a little helps balance out the richness.

• Cornstarch or Flour: Adds a bit of structure without making it heavy.

• Salted Caramel Sauce: It’s homemade, it’s buttery, and honestly, you’ll want to put it on everything.

How To Make Pumpkin Cheesecake?

Let’s break this down so it’s easy—and dare I say—kinda fun?

Step 1. Prep That Crust
You’ll mix your graham cracker crumbs with melted butter, brown sugar, and cinnamon. Press it firmly into a foil-lined springform pan and bake for about 8 minutes. This gives you that toasty base that holds up under all that creamy filling.

Step 2. Make the Filling
In one bowl, whisk together your sugars, spices, and cornstarch. In another, beat your cream cheese until it’s smooth (no shortcuts here—no one wants cream cheese chunks). Add in the sugar mix, followed by the pumpkin, sour cream, and eggs. Don’t overbeat once the eggs are in—gentle is the name of the game.

Step 3. Bake It Right
Pour the filling over the crust. Then comes the fun part: the water bath. Place your foil-wrapped pan in a bigger roasting pan, pour hot water halfway up the sides, and bake for 55–65 minutes. When it has a gentle jiggle in the center? She’s done.

Step 4. Cool Down Time
Let it chill in the water bath to avoid cracks. Then move it to a rack. Once it’s fully cooled, refrigerate for at least 4 hours, or preferably overnight. Trust me—it’s worth the wait.

Step 5. Caramel Drizzle
Make your caramel sauce by melting sugar until it’s golden, then whisking in butter, cream, vanilla, and salt. Pour it over your cheesecake just before serving.

Storage Options:

Got leftovers? (Congrats on your willpower.) Store the cheesecake in the fridge, covered, for up to 5 days. It actually tastes better the next day. You can also freeze it—just skip the caramel until you’re ready to serve. Wrap individual slices tightly and freeze for up to a month.

Variations and Substitutions:

Wanna make it your own? Here’s how:

• Crust: Try gingersnap crumbs or even crushed pecan sandies for a twist.

• Spices: Add a pinch of cardamom or allspice if you’re feelin’ fancy.

• Dairy-Free: Use vegan cream cheese and sour cream. It’s not identical, but surprisingly good!

• Caramel: Swap it with chocolate ganache or maple glaze if you’re feeling adventurous.

What to Serve with Pumpkin Cheesecake?

This cheesecake can hold its own, but if you’re feeling extra:

• Fresh whipped cream (obviously).

• Toasted pecans for crunch.

• A hot cup of coffee or chai—trust me on this one.

• Vanilla ice cream if you’re going full dessert mode.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! It’s actually better the next day. Make it the night before your gathering and relax knowing dessert is handled.

Do I need a water bath?
If you want that creamy, crack-free top? Yes. It’s a bit fussy but totally worth it.

Can I use store-bought caramel?
Of course! But if you’ve got 10 minutes and a saucepan, the homemade stuff is next-level.

Are you team pumpkin spice or still holding out for chocolate everything? Either way, I hope this Pumpkin Cheesecake brings a little extra joy to your fall table. Can’t wait to hear how it turns out—drop me a note or tag me in your pics!

Bake cozy, friends.

Keep the Flavor Coming – Try These:

Pumpkin Pecan Cobbler

Parmesan Crusted Chicken Recipe

Southern Fried Potatoes And Sausage Recipe

Pumpkin Cheesecake

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Experience the essence of autumn with our Pumpkin Cheesecake, a fusion of luscious creamy flavors and comforting spices. Picture a crispy graham cracker crust infused with hints of cinnamon and brown sugar forming the base for a smooth filling. The true star here is the velvety combination of cream cheese and pure pumpkin puree elevated with a medley of ginger, nutmeg and cloves. Each spoonful encapsulates the warmth that autumn brings. To add a touch of indulgence our homemade salted caramel sauce cascades down the sides transforming this cheesecake into more, than just a dessert; it's an embodiment of the enchanting autumn season that invites you to savor every single bite as it unfolds a tale of seasonal magnificence.

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12 Servings

Ingredients

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For the Graham Cracker Crust:

• 1 ⅓ c graham cracker crumbs
• 6 tbsp melted butter
• 3 tbsp light brown sugar
• ½ tsp cinnamon

For the Filling:

• ¾ c granulated sugar
• ½ c packed brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• 2 tbsp corn starch or flour
• 24 ounce brick style cream cheese
• 1 ¾ c pumpkin puree
• 3 tbsp sour cream
• 3 large eggs

For the Salted Caramel Sauce:

• ¾ c white sugar
• 4 tbsp unsalted butter cut into 4 pieces
• ⅓ c whipping cream
• 1 tsp vanilla extract
• ¼ tsp coarse salt

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Instructions

 

1. Preheat your oven to 350°F (175°C).
2. Cover the bottom and sides of a 9-inch springform pan, with aluminum foil.

For the Graham Cracker Crust:

1. Combine 1 ⅓ cups of graham cracker crumbs, melted butter (6 tablespoons) sugar (3 tablespoons) and cinnamon (½ teaspoon).
2. Press this mixture onto the bottom of your springform pan.
3. Bake it for 8 minutes then remove from the oven and let it cool.

For the Cheesecake Filling:

1. In a bowl mix together granulated sugar (¾ cup) packed sugar (½ cup) cinnamon (1 teaspoon) ground ginger (½ teaspoon) nutmeg (¼ teaspoon) ground cloves (¼ teaspoon) and cornstarch (2 tablespoons).
2. In another bowl beat cream cheese (24 ounces) until smooth then incorporate the sugar spice mixture.
3. Add pumpkin 1 ¾ cups) and sour cream (3 tablespoons) to the mixture.
4. Beat in three eggs, one at a time being careful not to overmix.
5. Pour this filling over the crust in the springform pan.

Baking:

1. Place the springform pan inside a roasting pan.
2. Fill the roasting pan with about half an inch of water around the springform pan.
3. Bake in the oven, for 55 to 65 minutes. Make sure to set the oven to the desired temperature and ensure that there is a jiggle, in the middle when you gently shake the pan.
4. Once it's done baking take it out of the oven. Let it cool down in a water bath until it reaches a temperature.
5. After removing the cheesecake from the water bath carefully unwrap the foil. Allow it to cool completely on a wire rack.
6. For results refrigerate it for at least 4 hours preferably overnight.

To prepare the Salted Caramel Sauce:

1. In a saucepan over medium heat cook ¾ cup of sugar until it melts and turns into an amber color.
2. Stir in 4 tablespoons of butter until fully melted.
3. Remove from heat. Whisk in ⅓ cup of whipping cream 1 teaspoon of vanilla extract and ¼ teaspoon of salt.

When serving:

1. Gently run a knife, along the edges of the cheesecake before opening up the springform pan.
2. Serve with a drizzle of salted caramel sauce. You can also add whipped cream. Sprinkle some cinnamon for flavor if desired.
3. Enjoy your delicious homemade Pumpkin Cheesecake!

Notes

When it comes to turning this Pumpkin Cheesecake into a gluten-free treat it's not just, about swapping ingredients; it's about getting creative with the recipe. Instead of using graham crackers for the crust you can use your favorite gluten-free graham-style crumbs that are certified gluten-free to avoid any cross contamination. This straightforward modification keeps the texture and flavor of the crust while guaranteeing that people, with gluten sensitivities can relish it safely. To thicken the filling you can use gluten-free cornstarch or a blend of gluten-free flours instead of regular flour which will maintain the perfect consistency of the cheesecake.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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