Creamy pumpkin cheesecake made with real pumpkin pie mix and warm spices is a must-have dessert for Thanksgiving and fall gatherings. This homemade cheesecake features a buttery graham cracker crust and a smooth, rich filling that bakes up perfectly in a springform pan. Easy to make ahead and topped with whipped cream, pecans, or caramel, it’s a crowd-pleasing dessert for any holiday table.

This creamy pumpkin cheesecake features a spiced graham cracker crust and a rich, velvety filling made with pumpkin pie mix and warm fall spices. It’s perfect for the holidays, special occasions, or when you want a dessert that’s festive and full of flavor. Add a dollop of fresh whipped cream or a drizzle of caramel for the perfect finish.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (from about 12 whole crackers)
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
1/2 tsp ground cinnamon

For the Filling:

24 oz cream cheese, softened
1 1/2 cups packed light brown sugar
15 oz pumpkin pie mix
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1 Tbsp vanilla extract

Optional Toppings:

1 cup cold heavy cream
1 Tbsp sugar
1/2 tsp vanilla extract or dark rum
Pumpkin pie spice (for dusting)
Toasted pecans
Caramel sauce

Instructions

Step 1: Make the Crust

Preheat oven to 350°F (175°C).
Pulse graham crackers in a food processor until finely ground. In a medium bowl, combine crumbs with sugar, cinnamon, and melted butter. Stir until evenly moistened.
Press the mixture firmly into the bottom and slightly up the sides (about 1/2″) of a 9-inch springform pan.
Bake for 8 minutes. Remove from oven and let cool to room temperature.

Step 2: Prepare the Filling

In a stand mixer with the paddle attachment, beat cream cheese and brown sugar on medium speed until smooth and fluffy, about 5 minutes. Scrape down the bowl as needed to eliminate lumps.

In a separate bowl, whisk together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla until smooth. Add this mixture to the cream cheese filling and mix on low speed until fully combined, scraping down the bowl once or twice.

Step 3: Bake the Cheesecake

Pour the filling into the prepared crust. Bake at 350°F for 1 hour, or until the center is just slightly jiggly.
Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake sit inside for 45 minutes.
Remove from the oven and cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 4: Whipped Cream (Optional)

Chill your mixing bowl for 10 minutes. Beat cold heavy cream with sugar and vanilla (or rum) on high speed until fluffy, about 1–2 minutes. Do not overbeat.

Step 5: Serve

Before serving, run a blunt knife along the edges of the cheesecake to release it from the springform pan. Add whipped cream, caramel, nuts, or a dusting of pumpkin spice as desired.

Tips

Room temperature cream cheese is key for a smooth filling.
Don’t rush the cooling process—letting the cheesecake rest in the oven helps prevent cracks.
Use a water bath if you prefer extra insurance against cracking (optional but helpful).

Variations and Substitutions

Crust options: Use gingersnap or vanilla wafer crumbs for a twist.
Spice swap: Use cinnamon, nutmeg, and cloves if pumpkin pie spice isn’t available.
Topping alternatives: Try candied pecans, maple whipped cream, or chocolate drizzle.

FAQs

Can I use plain canned pumpkin instead of pumpkin pie mix?
Yes, but you’ll need to add sugar and spices to balance it.

Can I make this ahead?
Yes. Pumpkin cheesecake actually tastes better after chilling overnight.

How long does it keep?
Store in the fridge, covered, for up to 4–5 days. Freeze slices if storing longer.

Serving Suggestions

Add whipped cream and a dusting of pumpkin spice just before serving.
Drizzle with warm caramel and sprinkle with toasted pecans for extra richness.
Pair with coffee or spiced tea for a fall dessert table.

Why You’ll Love This Recipe

Silky smooth texture with the perfect balance of pumpkin and spice
Sturdy graham cracker crust that holds up beautifully
Great make-ahead dessert for holidays and gatherings
Easy to customize with your favorite toppings