Spiced Baked Pumpkin Cheesecake

There’s something truly magical about a dessert that brings together the creamy richness of cheesecake with the cozy warmth of autumn spices and pumpkin. This Spiced Baked Pumpkin Cheesecake marries a buttery graham cracker crust with a luxuriously smooth pumpkin-infused filling, offering a taste that’s both comforting and indulgent. Each forkful teases your palate with a gentle sweetness, a hint of cinnamon and nutmeg, and that signature tang from cream cheese. It’s exactly the kind of treat that turns an ordinary evening into a memorable gathering. Whether you’re planning a festive holiday dinner or simply craving a special weekend indulgence, this cheesecake is destined to be the star of the table.

When I first stirred together that velvety batter, I was struck by how effortless it felt—yet every spice felt so perfectly balanced. This creamy cheesecake is infused with rich pumpkin, blended spices, and a buttery graham cracker crust, making it the perfect dessert for cozy gatherings. With about 30 minutes of hands-on preparation, a one-hour bake in the oven, and a restful chill time of at least five hours (I usually let it rest overnight!), it strikes the ideal balance between effort and reward. At an intermediate difficulty level and delivering roughly 450 calories per slice (based on 12 generous slices), this dessert invites you to savor every bite without guilt. Grab your apron, and let’s dive into the ingredients and steps to make this autumnal masterpiece!

KEY INGREDIENTS IN SPICED BAKED PUMPKIN CHEESECAKE

Before you dive into the baking process, let’s gather all the essentials for creating a cheesecake that sings of fall. Each ingredient has a role in building layers of flavor, texture, and that unmistakable autumnal charm.

• Graham cracker crumbs

These form the foundation of the crust, bringing a subtle sweetness and crisp texture that supports the creamy filling.

• Melted butter

When mixed with the crumbs, it binds them together and adds a rich, golden flavor to the base.

• Granulated sugar

Used both in the crust and the filling, it sweetens the cheesecake while highlighting the warm spices.

• Cream cheese

The heart of any cheesecake, it provides lush creaminess and that signature tang. Make sure it’s well-softened for a perfectly smooth batter.

• Canned pumpkin puree

This lends the filling its vibrant color and velvety body, imparting that unmistakable pumpkin flavor.

• Sour cream

Adds a gentle tang and silky texture, helping to lighten the richness of the cream cheese for a smooth mouthfeel.

• Vanilla extract

A splash of vanilla deepens the flavor profile, rounding out the spices with floral, sweet notes.

• Ground cinnamon

Brings warm, woody sweetness that’s iconic in pumpkin desserts.

• Ground ginger

Offers a bright, slightly spicy kick, balancing the sweetness of the filling.

• Ground nutmeg

Provides a nutty, subtly sweet warmth that pairs beautifully with pumpkin.

• Ground cloves

A little goes a long way—these cloves add a pungent depth and aromatic intensity.

• Eggs

They bind the filling together and help it set with a smooth, custard-like consistency.

• Whipped cream (optional)

Fluffy dollops on top add a light, airy contrast to the dense cheesecake.

• Chopped pecans or walnuts (optional)

A sprinkle of nuts brings a delightful crunch and toasty flavor for garnish.

HOW TO MAKE SPICED BAKED PUMPKIN CHEESECAKE

Let’s walk through the process of transforming these ingredients into a stunning dessert. From crafting the perfect crust to achieving a silky, spiced filling, each step is designed to guide you toward cheesecake bliss.

1. Preheat your oven to 325°F (163°C). This moderate temperature ensures even baking and helps prevent cracks in the cheesecake.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture is evenly moistened, then press firmly into the bottom of a 9-inch springform pan to form a compact crust layer.

3. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, free of lumps. Gradually add 1 cup of granulated sugar, continuing to beat until the mixture is light and well combined.

4. Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese base. Beat on low speed just until the mixture is silky and homogeneous.

5. Sprinkle in the ground cinnamon, ginger, nutmeg, and cloves. Mix on low until the spices are fully incorporated, creating that signature warm, autumnal flavor.

6. Crack in the eggs one at a time, beating on low after each addition. Incorporate each egg just until blended—overmixing can introduce air bubbles that lead to cracks.

7. Pour the cheesecake batter over the prepared crust. Use a spatula to smooth the top, ensuring an even surface for baking.

8. Place the springform pan on a baking sheet to catch any drips, then transfer it to the preheated oven. Bake for 55–60 minutes, or until the edges are set and the center still has a gentle jiggle.

9. Turn off the oven and crack the door ajar. Let the cheesecake cool inside for 1 hour—this gradual cooldown helps prevent sudden temperature shifts that can crack the surface.

10. Carefully remove the pan and refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and develop its flavor.

11. When you’re ready to serve, release the springform and transfer the cheesecake to a platter. Optionally, top with whipped cream and sprinkle with chopped pecans or walnuts for added texture and flair.

SERVING SUGGESTIONS FOR SPICED BAKED PUMPKIN CHEESECAKE

This cheesecake is a showstopper all on its own, but serving it with thoughtful details can elevate every slice into a memorable experience. Here are a few ideas to inspire you:

• Layer a cloud of fresh whipped cream on each slice, then dust lightly with ground cinnamon for a classic finish that balances sweetness and spice.
• Serve alongside a scoop of vanilla bean ice cream. The cold, creamy ice cream melts into the warm richness of the cheesecake, creating a dream team of textures.
• Drizzle a homemade spiced caramel sauce across the top. The buttery, amber sauce adds a deep, toffee-like sweetness that complements the pumpkin and spices.
• Arrange a handful of toasted pecans around each plate for a satisfying crunch. Their nutty flavor pairs perfectly with the subtle earthiness of the pumpkin.

HOW TO STORE SPICED BAKED PUMPKIN CHEESECAKE

Proper storage ensures that every slice remains as luscious and flavorful as the moment you first sliced into it. Whether you’re stashing leftovers or prepping ahead, these tips will keep your cheesecake in prime condition.

• Refrigerate tightly: After cooling completely, cover the cheesecake (still in its springform pan) with plastic wrap or transfer slices to an airtight container. Store in the coldest part of the fridge to maintain its creamy texture for up to 5 days.
• Freeze for longer: Wrap the cooled, uncut cheesecake in two layers of plastic wrap and a layer of aluminum foil. Freeze flat for up to 2 months. Thaw overnight in the refrigerator before serving.
• Separate toppings: If you’ve garnished with whipped cream or nuts, store them separately in covered containers. Add them just before serving to preserve their texture and appearance.
• Portion control: If you anticipate frequent snacking, pre-slice the cheesecake and store individual wedges in airtight bags. This makes it easy to grab a slice without exposing the entire dessert to air each time.

CONCLUSION

Thank you for joining me on this delightful journey into the world of Spiced Baked Pumpkin Cheesecake! From the first crackle of graham cracker crumbs to the velvety final slice, this recipe captures all the cozy, comforting flavors of fall in one irresistible dessert. We’ve covered everything—from assembling a sturdy, buttery crust to folding in pumpkin puree, spices, and rich cream cheese for a silky, gently spiced filling. The slow bake and gradual cooldown ensure an unblemished surface, and a good overnight chill rewards you with the perfect slice every time. Whether you’re hosting a festive gathering or treating yourself on a quiet evening, this cheesecake strikes the perfect balance between showstopping and homey.

Feel free to print this article and save it for later, pin it to your recipe board, or bookmark it in your browser—whatever helps you keep these instructions handy! Below, you’ll find a FAQ section to address any questions that pop up while you bake. I’d love to hear how your cheesecake turns out: leave a comment if you give it a try, share your tips for serving, or ask any questions you encounter along the way. Happy baking, and here’s to many cozy fall moments shared over a slice of Spiced Baked Pumpkin Cheesecake!

Print Recipe

Spiced Baked Pumpkin Cheesecake

Author: Emily Roberts Courses: Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 1 hr Rest Time 5 hrs Total Time 6 hrs 30 mins

Calories: 450

Description

This creamy cheesecake is infused with rich pumpkin, blended spices, and a buttery graham cracker crust, making it the perfect dessert for cozy gatherings.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 cups graham cracker crumbs

• ¹⁄₄ cup melted butter

• ¹⁄₄ cup granulated sugar

• 3 (8 oz) packages of cream cheese, softened

• 1 cup granulated sugar

• 1 cup canned pumpkin puree

• ¹⁄₄ cup sour cream

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

• ¹⁄₂ teaspoon ground ginger

• ¹⁄₂ teaspoon ground nutmeg

• ¹⁄₄ teaspoon ground cloves

• 3 large eggs

• Whipped cream, for garnish (optional)

• Chopped pecans or walnuts, for garnish (optional)

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, beating until the mixture is well combined.
4. Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese mixture. Beat until smooth.
5. Sprinkle in the cinnamon, ginger, nutmeg, and cloves. Mix until the spices are fully incorporated.
6. Add the eggs one at a time, beating on low speed just until each egg is blended. Be careful not to overmix.
7. Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
8. Place the springform pan on a baking sheet and bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
9. Turn the oven off and, with the oven door slightly ajar, let the cheesecake cool in the oven for 1 hour.
10. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
11. Before serving, remove the cheesecake from the springform pan. Optionally, garnish with whipped cream and sprinkle with chopped pecans or walnuts.

Note

• For a more intense spice flavor, consider adjusting the amount of spices to your taste preference.
• Ensure the cream cheese is well-softened for a smooth and lump-free cheesecake.
• For a gluten-free version, use gluten-free graham crackers.
• Cheesecakes need to cool gradually to prevent cracking, hence the slow oven cooling method.
• This dessert is perfect for holiday gatherings or a cozy autumn treat.

Keywords: pumpkin cheesecake, spiced dessert, fall recipes, creamy cheesecake, holiday dessert, easy cheesecake