Creamy, spiced, and perfectly sweet — this Traditional Pumpkin Cheesecake is everything you love about fall desserts wrapped into one elegant slice. It has the rich, velvety texture of a classic New York-style cheesecake, infused with warm pumpkin and autumn spices, all nestled on a buttery graham cracker crust. It’s the kind of dessert that instantly becomes the centerpiece of any holiday table.

Whether you’re baking for Thanksgiving or simply craving something cozy and comforting, this cheesecake delivers big flavor with minimal fuss. Each bite offers a blend of smooth pumpkin, cream cheese, and cinnamon — a dessert that feels like a warm hug from your favorite season.

Why You’ll Love This Traditional Pumpkin Cheesecake

Seasonal Flavor: Packed with pumpkin and a perfect mix of cinnamon, nutmeg, and cloves, it captures the essence of autumn.
Creamy Texture: Thanks to a balanced blend of cream cheese and sour cream, it bakes up rich and smooth.
Crowd-Pleasing: This dessert is always a hit at holiday gatherings, potlucks, or cozy nights in.
Make-Ahead Friendly: Cheesecakes are best made ahead, which means one less thing to do on the big day!

Preparation Phase & Tools to Use

Before diving into the baking, make sure your kitchen is prepped with the right tools. These are the essentials for achieving cheesecake success:

Springform Pan: This pan is key to releasing the cheesecake without damaging its sides. It allows for that clean, bakery-style finish.
Electric Mixer or Stand Mixer: To blend the cream cheese into a silky base. A smooth batter ensures the best texture.
Mixing Bowls: You’ll need a few to separate wet and dry ingredients or to prep the crust and filling individually.
Spatula: Ideal for scraping down the sides of your bowl to make sure everything mixes evenly.
Water Bath (Optional but Recommended): Baking the cheesecake in a water bath helps prevent cracking and keeps it ultra-creamy.

Ingredients for the Traditional Pumpkin Cheesecake

Graham Cracker Crumbs – Form the base of the crust, giving it a toasty, buttery crunch that pairs beautifully with creamy pumpkin.
Brown Sugar – Adds depth and a slight molasses note to both the crust and filling.
Melted Butter – Binds the crust ingredients and adds rich flavor.
Cream Cheese – The star of the cheesecake layer; gives it its luscious, creamy texture.
Granulated Sugar – Balances the tanginess of the cream cheese and sweetens the pumpkin.
Pumpkin Puree – The heart of the recipe! Use pure pumpkin (not pie filling) for that earthy, smooth richness.
Sour Cream – Adds a light tang and softens the overall texture.
Eggs – Help bind the batter and give it structure.
Vanilla Extract – Rounds out the flavor with a warm, sweet base.
Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, cloves, and ginger to spice things up.

How To Make the Traditional Pumpkin Cheesecake

Step 1: Prepare the Crust

Combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of a greased springform pan. Bake for 8-10 minutes at 325°F, then let cool.

Step 2: Make the Cheesecake Filling

Beat softened cream cheese until smooth and fluffy. Add in granulated sugar and mix well. Then blend in the pumpkin puree, sour cream, vanilla, and pumpkin pie spice until smooth. Finally, add eggs one at a time, mixing just until incorporated.

Step 3: Assemble and Bake

Pour the pumpkin cheesecake filling over the cooled crust. Smooth the top with a spatula. Place the pan in a larger roasting pan filled with a bit of hot water (optional but helpful). Bake at 325°F for about 60–70 minutes or until the center is nearly set.

Step 4: Chill Thoroughly

Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour. Then transfer it to the refrigerator and chill for at least 6 hours, preferably overnight.

How to Serve & Store Your Cheesecake

Serve your pumpkin cheesecake chilled with a dusting of cinnamon or a dollop of whipped cream. For extra flair, drizzle with maple syrup or top with crushed pecans.

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.