Creamy pumpkin cheesecake with warm spices and a buttery graham cracker crust.
Prep 20 min • Bake 1 hr • Serves 12
Estimate only. Actual cost varies by store, brand, season, and location.
Recommended for this recipe
The removable side releases the cheesecake cleanly without cracking it.
Beats the cream cheese perfectly smooth on low speed so the filling stays silky.
Affiliate disclosure: Savora America may earn a commission from qualifying purchases at no extra cost to you.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup sugar
- 3 large eggs
- 1 tsp vanilla
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
Instructions
- Heat oven to 325°F. Mix graham crumbs with melted butter and press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Mix in pumpkin and vanilla.
- Add eggs one at a time, mixing on low. Stir in cinnamon, ginger, and nutmeg.
- Pour over crust and bake about 55–65 minutes, until edges are set and center still jiggles slightly.
- Cool completely, then refrigerate at least 4 hours before slicing.
Tips for the best results
Use fresh ingredients, taste and adjust seasoning as you cook, and prepare make-ahead components early when possible to keep Thanksgiving day simple.
Shop this recipe
A thin, sharp blade cuts clean, bakery-style slices.
Popular Kitchen Picks
Useful tools for easier cooking, smoothies and healthier meals.
As an Amazon Associate, Savora America earns from qualifying purchases.
Can't find a recipe?
Ask us for the recipe you want
Tell us what you'd like to cook and we'll make it for you. We'll email you the link when it's published.
✅
Thank you! 🍽️
We got your request. We'll email you your recipe as soon as it's ready.
Thanks so much for cooking with Savora America!
See all recipes →Please check your email and try again.
Know someone who would love this recipe?
Send it to family and friends in one tap.
