How to Make Pumpkin Cheesecake with a Spiced Crust for Thanksgiving

If you’re looking for a decadent and festive dessert to serve this Thanksgiving, this pumpkin cheesecake with a spiced crust is the perfect balance of creamy, rich, and warmly spiced flavors. Combining the best of pumpkin pie and classic cheesecake, this dessert is sure to impress your holiday guests.

The buttery, spiced crust, made with gingersnap cookies or graham crackers, pairs beautifully with the smooth, pumpkin-infused cheesecake filling. Topped with whipped cream, caramel drizzle, or toasted pecans, this Thanksgiving dessert is both elegant and irresistibly delicious.

Pumpkin cheesecake with a spiced crust is the perfect dessert for Thanksgiving, combining the creamy richness of cheesecake with the warm, comforting flavors of pumpkin pie. This decadent yet easy-to-make dessert features a smooth, pumpkin-infused filling over a crispy spiced graham cracker crust, making it a crowd-pleasing finale to your holiday feast.

If you love pumpkin pie but want something extra special, this cheesecake is the ultimate upgrade!

1. Why You’ll Love This Pumpkin Cheesecake

• Rich and creamy texture – Silky smooth with the perfect balance of pumpkin and spice
• Spiced graham cracker crust – Adds crunch and warmth to every bite
• Easier than you think – Simple steps with foolproof tips for success
• Make-ahead friendly – Perfect for prepping in advance
• Crowd-pleasing flavor – A delicious alternative to traditional pumpkin pie

2. Ingredients for Pumpkin Cheesecake

For the Spiced Crust:

• 1 ½ cups graham cracker crumbs
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 6 tablespoons melted butter

For the Pumpkin Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup brown sugar
• 2 large eggs
• ¼ cup sour cream (for extra creaminess)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt

For the Topping (Optional):

• 1 cup whipped cream
• ¼ cup chopped pecans
• Drizzle of caramel sauce

this Recipe

3. Step-by-Step Instructions

Step 1: Prepare the Spiced Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, nutmeg, and melted butter until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake for 8-10 minutes, then let cool while preparing the filling.

Step 2: Make the Pumpkin Cheesecake Filling

5. In a large bowl, beat the cream cheese and brown sugar until smooth.
6. Add the pumpkin purée, eggs, sour cream, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and creamy.
7. Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

8. Place the cheesecake on a rimmed baking sheet. Fill the sheet with hot water (a water bath helps prevent cracks).
9. Bake at 325°F for 50-55 minutes, until the edges are set but the center is slightly jiggly.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

11. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
12. Before serving, top with whipped cream, chopped pecans, and caramel drizzle.

4. Tips for the Best Pumpkin Cheesecake

• Use room temperature ingredients – Helps achieve a smooth, lump-free filling.
• Avoid overmixing – Too much air can cause cracks in the cheesecake.
• Bake in a water bath – Prevents cracks and keeps the cheesecake extra creamy.
• Cool gradually – Sudden temperature changes can cause the cheesecake to sink.
• Refrigerate overnight – The flavors and texture improve with time.

5. Variations and Substitutions

Make It Gluten-Free:

• Use gluten-free graham crackers for the crust.

Make It Dairy-Free:

• Swap cream cheese for dairy-free cream cheese and use coconut cream instead of sour cream.

Make It Extra Spicy:

• Add a pinch of cloves or allspice for more depth.

Use a Different Crust:

• Try a gingersnap crust for a bolder flavor.

Make Mini Cheesecakes:

• Use a muffin tin with cupcake liners and bake for 20-25 minutes

6. What to Serve with Pumpkin Cheesecake

This cheesecake pairs beautifully with other Thanksgiving desserts and drinks:

• Spiced apple cider – Complements the warm spices in the cheesecake
• Hot coffee or espresso – Balances the richness of the cheesecake
• Cranberry sauce – A tart contrast to the sweet, creamy filling
• Pumpkin pie or pecan pie – A great option for guests who want variety

7. How to Store and Freeze Pumpkin Cheesecake

Storage:

• Keep refrigerated in an airtight container for up to 5 days.

Freezing:

• Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months.
• Thaw overnight in the fridge before serving.

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FAQs

1. Can I make pumpkin cheesecake ahead of time?

Yes! Cheesecake tastes even better the next day, so making it 1-2 days in advance is ideal.

2. How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing, and cool it gradually inside the oven.

3. Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling already has sugar and spices, which will alter the recipe.

4. Why is my cheesecake runny in the middle?

It may be underbaked. The center should jiggle slightly but set as it cools.

5. What’s the best pan to use?

A 9-inch springform pan allows easy removal without breaking the cheesecake.

6. How do I know when my cheesecake is done?

The edges should be firm, but the center should still have a slight wobble.

7. Can I use a different sweetener?

Yes! Swap brown sugar for maple syrup or coconut sugar.

8. What if I don’t have a water bath?

Place a pan of hot water on the oven’s lower rack instead—it still adds moisture.

9. Can I add chocolate?

Yes! Swirl in melted dark chocolate for a pumpkin-chocolate cheesecake.

10. What toppings go well with pumpkin cheesecake?

Whipped cream, caramel drizzle, candied pecans, or even a dusting of cinnamon.