If you are craving a dessert that perfectly captures the cozy flavors of autumn, then this Spiced Baked Pumpkin Cheesecake Recipe is going to be your new favorite. Imagine a luscious, creamy cheesecake infused with the warm, comforting spices of cinnamon, ginger, nutmeg, and cloves, all wrapped around a buttery graham cracker crust. This recipe strikes a beautiful balance between rich and spicy, making it the ideal centerpiece for holiday gatherings or a special treat any time you want to celebrate pumpkin season. Get ready to make a show-stopping dessert that will have everyone asking for seconds!
Ingredients You’ll Need
Gathering your ingredients for this Spiced Baked Pumpkin Cheesecake Recipe is simple but crucial, as each one plays a vital role in creating that perfect texture, flavor, and appearance you expect from a top-notch cheesecake.
- 1 1/2 cups graham cracker crumbs: forms a crunchy, buttery base that adds a classic cheesecake foundation.
- 1/4 cup melted butter: binds the crust ingredients together while adding rich flavor.
- 1/4 cup granulated sugar (for crust): adds just enough sweetness to balance the buttery crust.
- 3 (8 oz) packages cream cheese, softened: the creamy star ingredient that gives cheesecake its signature smooth texture.
- 1 cup granulated sugar (for filling): sweetens the pumpkin cheesecake filling perfectly.
- 1 cup canned pumpkin puree: brings that iconic pumpkin taste and vibrant orange color.
- 1/4 cup sour cream: adds a subtle tang and extra creaminess to the filling.
- 1 tablespoon vanilla extract: enhances all the flavors with its sweet, aromatic warmth.
- 1 teaspoon ground cinnamon: infuses the cheesecake with spicy sweetness.
- 1/2 teaspoon ground ginger: gives a gentle zing that complements the pumpkin beautifully.
- 1/2 teaspoon ground nutmeg: adds a warm, nutty aroma that fills the kitchen.
- 1/4 teaspoon ground cloves: delivers a hint of bold spice to round out the flavor profile.
- 3 large eggs: provide structure and richness to the cheesecake batter.
- Whipped cream (optional, for garnish): adds a light, fluffy finish on top.
- Chopped pecans or walnuts (optional, for garnish): sprinkle on top for a satisfying crunch and nutty flavor.
How to Make Spiced Baked Pumpkin Cheesecake Recipe
Step 1: Prepare Your Oven and Crust
Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). Mixing the crust ingredients together is easy and quick – the graham cracker crumbs, melted butter, and sugar come together perfectly to form a buttery foundation. Press this mixture firmly into the bottom of your 9-inch springform pan so it holds together beautifully while baking.
Step 2: Beat the Cream Cheese and Sugar
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the 1 cup of sugar, continuing to beat until the mixture becomes silky and well combined. This step ensures your cheesecake will have that rich, velvety texture that makes it so irresistible.
Step 3: Add Pumpkin, Sour Cream, and Vanilla
Next, fold in the pumpkin puree, sour cream, and vanilla extract. These ingredients add moisture and a subtle tang while boosting the classic pumpkin flavor, making every bite smooth and indulgent.
Step 4: Incorporate the Pumpkin Spices
Sprinkle in the cinnamon, ginger, nutmeg, and cloves. These spices deepen the flavor, giving your cheesecake that unmistakable warm and spicy aroma that embodies fall bliss. Mix until the spices are evenly blended throughout the batter.
Step 5: Add Eggs Carefully
Add the eggs one at a time, beating at low speed just until each egg is incorporated. Taking care not to overmix at this stage keeps your cheesecake dense and creamy without cracking during baking.
Step 6: Pour and Bake
Pour the luscious batter over your prepared crust in the springform pan, smoothing the top with a spatula for an even surface. Place the pan on a baking sheet to catch any drips and bake in your preheated oven for 55 to 60 minutes. You’ll know it’s ready when the edges are set and the center still jiggles slightly—this gentle jiggle means creamy perfection once chilled.
Step 7: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool slowly. This step helps prevent cracks while ensuring creamy texture. After that, refrigerate the cheesecake for at least 4 hours or overnight for the fullest flavor development and easiest slicing.
Step 8: Garnish and Enjoy
Once chilled, carefully remove the cheesecake from the springform pan. Optionally, top with a dollop of whipped cream and a sprinkle of chopped pecans or walnuts for extra texture and a touch of elegance that will wow your guests.
How to Serve Spiced Baked Pumpkin Cheesecake Recipe
Garnishes
Whipped cream is a classic topping that adds fluffy sweetness and balances the warm spices. Toasted pecans or walnuts bring a delightful crunch and nutty depth, perfect for contrasting the cheesecake’s creaminess.
Side Dishes
This cheesecake pairs fantastically with simple accompaniments like a hot cup of coffee or spiced chai tea. For a more decadent pairing, serve with a scoop of vanilla bean ice cream or a drizzle of caramel sauce to complement the pumpkin spices beautifully.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a dusting of cinnamon or a drizzle of warm maple syrup for extra indulgence. For gatherings, cutting the cheesecake into bite-sized squares and topping each with a pecan half creates a charming finger-food dessert experience.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, cover the cheesecake tightly with plastic wrap or keep it in an airtight container. Stored this way, it stays fresh in the fridge for up to 5 days without losing flavor or texture.
Freezing
You can freeze the cheesecake for longer storage. Wrap it well in plastic wrap and aluminum foil to protect it from freezer burn. When ready to enjoy, thaw overnight in the refrigerator for best taste and texture.
Reheating
Cheesecake is best served chilled, but if you’d like to warm a slice slightly, let it sit at room temperature for 15 to 20 minutes. Avoid microwaving to preserve that smooth, creamy texture without melting the topping.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but you will need to cook and puree it first to remove excess moisture. Canned pumpkin puree is convenient and consistent, ensuring the best texture in your cheesecake.
Why does my cheesecake crack, and how can I prevent it?
Cheesecakes crack when overbaked or rapidly cooled. This recipe’s step of cooling the cheesecake slowly in the oven with the door slightly open prevents cracks and keeps the texture silky smooth.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham cracker crumbs for the crust to make this Spiced Baked Pumpkin Cheesecake Recipe safe for gluten-sensitive guests without sacrificing flavor.
How spicy will this cheesecake be?
The warm spices in this recipe add a gentle, cozy heat—not overpowering but just enough to enhance the pumpkin flavor and give a comforting aromatic experience.
What if I don’t have a springform pan?
A springform pan makes removal easy, but if you don’t have one, use a regular 9-inch round cake pan lined with parchment paper, leaving some overhang to lift the cheesecake out carefully after chilling.
Final Thoughts
There’s something truly magical about making and sharing this Spiced Baked Pumpkin Cheesecake Recipe. It’s cozy, flavorful, and impressive all at once—perfect for creating sweet memories with loved ones. I hope you give this recipe a try and discover just how wonderfully pumpkin and cheesecake come together to celebrate the season in every delicious bite.
Print
Spiced Baked Pumpkin Cheesecake Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 5h 30m
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Spiced Baked Pumpkin Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of autumn spices and pumpkin puree. A buttery graham cracker crust forms the perfect base for the smooth, spiced pumpkin filling, making it an ideal dessert for fall gatherings or holiday celebrations.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Filling
- 3 (8 oz) packages 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
Optional Garnish
- Whipped cream
- Chopped pecans or walnuts
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until evenly combined, then press firmly into the bottom of a 9-inch springform pan to form an even crust.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Gradually add 1 cup granulated sugar and beat until well blended.
- Add pumpkin mixture: Mix in the pumpkin puree, sour cream, and vanilla extract, beating until the mixture is smooth and fully combined.
- Incorporate spices: Sprinkle in the ground cinnamon, ginger, nutmeg, and cloves. Stir the spices thoroughly into the batter to evenly distribute the warm flavors.
- Add eggs: Add the eggs one at a time, beating on low speed just until each is incorporated. Avoid overmixing to keep the cheesecake texture creamy and smooth.
- Assemble cheesecake: Pour the batter over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface.
- Bake: Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool in oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and maintain a smooth texture.
- Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop the best flavor.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally, garnish with whipped cream and sprinkle with chopped pecans or walnuts before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps and ensure a smooth batter.
- Do not overbeat the eggs to prevent air pockets that can cause cracking.
- Using a water bath is optional but can prevent cracking; this recipe opts for slow cooling in the oven instead.
- Letting the cheesecake chill overnight improves flavor and helps it slice cleanly.
- Optional toppings like whipped cream and nuts add texture and enhance presentation.
