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Perfect Pumpkin Cheesecake Recipe with Easy Spiced Topping

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A creamy pumpkin cheesecake with a buttery graham cracker crust and a light, spiced whipped topping that’s perfect for fall and holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
  3. Press the crust mixture evenly into the bottom of the springform pan. Use the back of a spoon or a small flat-bottomed glass to smooth it out.
  4. Bake for 8-10 minutes. Set aside to cool.
  5. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  6. Add the pumpkin puree and mix until well combined.
  7. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  8. Stir in the vanilla extract and spices (cinnamon, nutmeg, ginger, cloves).
  9. Pour the filling over the prepared crust, smoothing the top with a spatula.
  10. Wrap the outside of your springform pan with two layers of aluminum foil to prevent water from seeping in.
  11. Place the pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
  12. Bake for 55-65 minutes or until the edges are set and the center has a slight jiggle.
  13. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour. This helps prevent cracking.
  14. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
  15. In a chilled mixing bowl, beat the heavy cream until soft peaks form.
  16. Add the powdered sugar, vanilla extract, cinnamon, and nutmeg, then continue beating until stiff peaks form.
  17. Carefully spread or pipe the whipped topping over the cooled cheesecake.

Notes

[‘Allow cream cheese to soften at room temperature for at least 30 minutes to prevent lumps.’, ‘Don’t skip the water bath—it ensures even baking and prevents cracks.’, ‘If the cheesecake cracks, the whipped topping will cover it beautifully.’, ‘Use a sharp knife dipped in warm water to slice the cheesecake cleanly.’, ‘Ensure your bowl and beaters are cold to help the cream whip faster.’]

Nutrition

Keywords: pumpkin cheesecake, spiced whipped topping, fall dessert, Thanksgiving dessert, holiday recipe

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