Pumpkin Cheesecake

This pumpkin cheesecake blends pure pumpkin with cozy, warm spices and cream cheese on a chocolate graham crust for a tasty, rich dessert with major fall flavor.

Also try pistachio muffins, apple cinnamon fritters, apple pie muffin top cookies, or boozy salted peanut butter hot chocolate.

Why You’ll Love It

Creamy texture: Soft, smooth and luscious with every bite.
Spiced just right: Classic fall spices bring warmth and flavor.
Crowd-pleaser: Perfect for holidays, gatherings or make-ahead dessert.
Chocolate crust twist: Adds rich contrast to the pumpkin filling.

Pumpkin Cheesecake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chocolate graham crumbs: Form the flavorful base and add contrast to the filling.
Salted butter: Binds the crust and adds richness.
Cream cheese: Creates the creamy, tangy base of the cheesecake.
Eggs: Provide structure and help set the filling.
Granulated and brown sugar: Sweeten and deepen the flavor with molasses notes.
Vanilla extract: Rounds out the flavor and adds a subtle warmth.
All-purpose flour: Helps stabilize the filling and improve texture.
Pumpkin puree: Brings moisture and classic fall flavor.
Sour cream: Adds tanginess and silkiness to the filling.
Spices: Cinnamon, nutmeg, ginger and cloves create a warm, aromatic profile.
Salt: Just a pinch, to balance the sweet flavors.

How to Make Chocolate Pumpkin Cheesecake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: Combine chocolate graham crumbs with melted butter and press into pie dishes.
Prebake the crust: Bake briefly, then cool.
Mix the filling base: Beat cream cheese, sugars and salt until smooth.
Add eggs: Beat in one at a time, scraping the bowl as needed.
Add the rest: Mix in pumpkin, sour cream, flour, spices and vanilla until smooth.
Fill and bake: Pour into crusts and bake until nearly set.
Cool slowly: Let cheesecake sit in the oven, then cool fully before serving.

Substitutions and Variations

Use gingersnaps for the crust: Swap chocolate crumbs for a spicier crust.
Make minis: Divide into muffin tins for mini cheesecakes.
Add toppings: Try pecans, whipped cream or caramel drizzle.

Serving Suggestions

With a drink: Enjoy frozen mint lemonade (limonana), a Starbucks style cinnamon dolce latte or an apple pie Fireball cocktail on the side.
After dinner: Serve pumpkin cheesecake after any kind of meal, from chicken scarpariello to this creamy sausage pasta.

How to Store Pumpkin Cheesecake

Store: Keep leftovers in an airtight container or wrapped well in plastic wrap in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container or wrapped in plastic wrap and then foil for up to a month. I like to freeze it in individual slices and then just defrost what I need. The fresher the cheesecake is when you freeze it, the better it will taste after thawing.
Thaw: Thaw it in the refrigerator overnight.