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Spiced Pumpkin Cheesecake

Can’t possibly eat another bite? You’re likely to change your tune when faced with a slice of this creamy pumpkin cheesecake.

Spiced Pumpkin Cheesecake

Creamy spiced pumpkin cheesecake with homemade caramel sauce topping
Prep Time45 mins
Cook Time1 hr 15 mins
Refrigerate6 hrs
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Fall, Pumpkin, pumpkin spice, thanksgiving
Servings: 12 servings
Calories: 477kcal



  • 1 cup Gingersnap-cookie crumbs (24 small cookies)
  • ½ cup Graham-cracker crumbs (4 graham crackers)
  • ½ cup Toasted pecan halves, pulsed in a food processor
  • 3 tbsp. Unsalted butter, melted
  • 2 tbsp. Granulated sugar
  • Pinch of salt


  • 3 pkg. Cream cheese (8 oz. each), room temperature
  • 1 cup Granulated sugar
  • 1 can Pumpkin purée (15 oz.)
  • 3 Eggs
  • 2 tbsp. Fresh lemon juice
  • 1 tsp. Pure vanilla extract
  • ½ tsp. Ground cinnamon
  • ½ tsp. Ground ginger
  • ¼ tsp. Ground nutmeg
  • ¼ tsp. Ground cloves


  • 1 ½ cups Sour cream 
  • ¼ cup Sifted powdered sugar


  • Preheat oven to 325°. Coat a 9-inch springform pan with nonstick spray.
  • For the crust, combine gingersnap crumbs and graham-cracker crumbs in a bowl. Add pecans; stir in butter, sugar, and salt until mixture is sandy. Press crumb mixture into bottom and 1 inch up sides of prepared pan. Bake crust until slightly golden, about 10 minutes. Remove pan from oven; cool slightly.
  • For the filling, beat cream cheese and granulated sugar with a mixer on medium speed in a bowl until fluffy. Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg, and cloves; beat until smooth, scraping down sides of the bowl. Pour filling into crust; place springform pan on a baking sheet.
  • Bake cheesecake until sides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. (Leave oven on.)
  • For the topping, whisk together sour cream and powdered sugar in a bowl; spread over cheesecake. Return cheesecake to the oven; bake until it’s set, 15 minutes more. Turn off oven and crack open the door; leave cheesecake in the oven for 20 minutes more.
  • Remove cheesecake from oven. Allow cheesecake to cool in pan on a rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap; refrigerate overnight.
  • To serve, remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans, if desired.


Per 1/12 cheesecake, Calories: 477

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories477
  • % Daily Value *
  • Total Fat 34g 53%
    • Saturated Fat 19g 95%
  • Cholesterol 135mg 45%
  • Sodium 330mg 14%
  • Total Carbohydrate 37g 13%
    • Dietary Fiber 2g 8%
  • Protein 9g 18%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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