Experience the warmth of autumn with our Pumpkin Spice Cheesecake recipe—a seasonal favorite here in the South that transforms every September into a celebration of comforting flavors. As the lingering humidity gives way to crisp breezes and pine straw carpets the yard, pumpkin spice becomes the star of our fall desserts. Though I once resisted the pumpkin craze, this creamy, spiced cheesecake converted me into a true fan.
Cheesecake is my son’s dessert of choice—he’ll always pick it over any birthday cake! This year, his wish for a homemade pumpkin spice cheesecake led to a new family tradition. Not only is cheesecake far easier to make than an elaborate tiered cake with fondant, but it also fills our kitchen with the cozy scent of cinnamon and nutmeg. I love creating this Southern-inspired treat and finding creative ways to use leftover batter, from mini cheesecakes to festive fall snacks.
Unlike my usual chocolate cheesecake, this pumpkin spice version is rich, velvety, and perfectly spiced—making it a standout addition to our autumn dessert menu. We now look forward to homemade pumpkin treats every year, baking together as the soundtrack of “It’s the Great Pumpkin, Charlie Brown” or classic Vince Guaraldi jazz fills the air.
Ready to make your own cozy Pumpkin Spice Cheesecake? Follow our easy recipe and check out more seasonal desserts on collardsandcannoli.com. Enjoy the flavors of fall with every bite, and share your creations with #collardsandcannoli for a chance to be featured in our Southern and Italian-inspired food community.
Pumpkin Spice Cheesecake
- Total Time: 1 hour 40 minutes
- Yield: 12 1x
Description
Celebrate fall flavors with this creamy Pumpkin Spice Cheesecake—an easy homemade dessert that brings autumn comfort to every bite. With a velvety filling spiced with cinnamon and nutmeg, nestled in a buttery graham cracker crust, this crowd-pleasing treat is perfect for cozy gatherings and festive celebrations. Whether for a birthday or a special fall supper, this cheesecake recipe makes the season extra delicious.
Ingredients
The Crust
- 1 cup pecans
- 9 graham crackers (makes about one cup of graham cracker crumbs.)
- 4 tablespoons melted butter
The Cheescake
- 1.5 pounds cream cheese
- 3/4 cup brown sugar
- 15 ounces canned Libby’s pumpkin
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 pinch of allspice
- 3/4 cup heavy cream
Instructions
- First, make the graham cracker crust. Preheat the oven to 375°F. Spread the pecans evenly on a cookie sheet and roast in the middle of the oven for about 10 minutes.
- In a food processor, combined the pecans with the graham crackers and blend until desired crumb size. I prefer slightly larger textured crumbs, but some might want them smaller for a crust.
- In a large bowl, combine the pecan and graham cracker crumbs with the melted butter. Mixed with a fork until butter is evenly distributed. Spoon into the bottom of a springform pan. To form the crust, press graham cracker mixture down with the bottom of a glass. I usually just put the crust on the bottom of the springform pan, instead of trying to also line the sides of the pan with graham cracker crust.
- Most springform pans are nonstick, so no need for buttering or lining the pan to prevent the cheesecake from sticking.
- Next, make the cheesecake. Decrease the oven temperature to 325°F.
- In a standing mixer with paddle attachment, combine the cream cheese and brown sugar. Ideally, the cream cheese would be at room temperature before combining with the brown sugar. However, if it’s not, that’s OK too you will just have to mix a little bit longer, at least five minutes.
- Next, add the Libbys pumpkin, followed by the salt and flour. Mix into welcome combined.
- Then, add the eggs and egg yolk. Mix until very well combined. Make sure to scrape the sides and bottom of the bowl to ensure all cream cheese is well incorporated.
- Then add the vanilla, nutmeg, cloves, cinnamon, ginger, and pinch of all spice. Mix until well combined.
- Finally, on low speed, add the heavy cream until the mixture is all the same color and the ingredients appear while combined.
- Pour cheesecake mixture onto the graham cracker crust.
- Place the springform pan into a large turkey bag. Do not tie the top over the cheesecake, just roll down the excess plastic along the top of the pan. Place the pan into a deep-dish casserole dish or lasagna pan. Pour water around the bag to create a water bath. You don’t have to have to the water come completely to the edge of the pan, but it should come up at least ¾ of the side of the pan. It is usually easier to pour the water in once the pan has been place in the oven (so you aren’t trying to transport a pan filled with water across the kitchen).
- Cook for about 1 hour, or until golden brown on top.
- When removing the pan from the water bath, it is easiest to remove the turkey bag and pan from the water bath. Allow the pan containing the water to cool overnight. Then you can safely remove the pan and room temperature water the next morning from the oven.
- Refrigerate overnight or until completely chilled.
- Prep Time: 30 mins
- Cook Time: 1 hour 10 minutes
- Category: dessert
- Cuisine: American