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pumpkin spiced cheesecake

Pumpkin Spiced Cheesecake with Graham Cracker Crust, Chantilly Cream, and Cinnamon Dust

A pumpkin spiced cheesecake with a buttery graham cracker crust, warm custom spice filling, and silky Chantilly cream. No water bath needed. Oven-door-ajar method gives you a crack-free top every time.
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Prep Time 30 minutes
Cook Time 1 hour
Cool + Chill Time 5 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 24 oz cream cheese softened (3 blocks)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin purée
  • 3 large eggs
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
For the Chantilly Cream
  • 1 cup heavy cream chilled
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
For Garnish
  • ground cinnamon for dusting
  • 1/2 cup chopped candied pecans optional, for plating

Equipment

  • Cuisinart 14-Cup Food Processor for graham cracker crumbs
  • Escali Primo Digital Food Scale for accurate ingredient weights
  • Hiware 9-Inch Springform Pan non-stick with removable base

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until evenly coated.
  3. Press firmly and evenly into the bottom of a 9-inch springform pan. Use a flat-bottomed measuring cup to get an even surface.
    4. Use a flat-bottomed measuring cup to press the crumbs. Fingers leave uneven spots that show up when you slice.
  4. Bake for 8-10 minutes until set and lightly golden. Remove from oven and cool while preparing the filling.
Make the Cheesecake Filling
  1. In a large bowl, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Do not skip softening — cold cream cheese will cause lumps.
    2. Cold cream cheese causes lumps that do not blend out. Two hours on the counter minimum. Short on time? Cut into cubes and let sit 45 minutes.
  2. Add granulated sugar and brown sugar. Mix until fully incorporated.
  3. Mix in pumpkin purée, then add eggs one at a time, beating well after each addition.
  4. Add heavy cream, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt. Beat until smooth and fully combined.
Assemble and Bake
  1. Pour the cheesecake filling over the cooled crust and spread evenly.
  2. Place the springform pan on a baking sheet to catch any drips.
  3. Reduce oven to 325°F (165°C). Bake for 50-60 minutes, until edges are set and center has a slight jiggle.
  4. Turn off the oven. Leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cool prevents cracking — do not skip it.
    5. The door-ajar hour replaces a water bath. The cheesecake cools gradually instead of hitting cold air. This is what keeps the top smooth and crack-free.
  5. Remove from oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Make the Chantilly Cream
  1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.
    2. Cold bowl and cold beaters are not optional. Warm equipment breaks the cream faster. Five minutes in the freezer before you start is enough.
Plate and Serve
  1. Run a thin knife around the edge of the springform pan before removing the ring. Slice with a hot, dry knife — wipe clean between each cut.
  2. Top each slice with a generous dollop of Chantilly cream. Press a few chopped candied pecans into the cream if using.
  3. Lightly dust with ground cinnamon and serve immediately.

Notes

Plating: Hot-water the knife between every cut, wipe clean each time. Slice laid flat on a warm wide plate, cut-face toward the diner. Chantilly on top of the slice, not beside it, with a few chopped candied pecans pressed into the cream. Cinnamon dusted through a fine sieve across the Chantilly and trailing onto the plate around the slice.
Wine: Late harvest Riesling from Alsace or a Sauternes. Both stand up to the richness.
Prep ahead: Make 1-2 days ahead. Holds 3 days wrapped tight in the fridge. Chantilly day-of only.
Scaling for service: This card is built for 12. For 16 to 20: bake a second 9-inch cheesecake rather than scale one pan. A larger springform changes bake time unpredictably and cracks the top. For 24 plus: three pans, bake the day before, refrigerate overnight. Chantilly whipped day-of only and in two separate bowls above 16 portions or it deflates while you plate.
Dietary swaps: To make it GF: sub a GF graham cracker or digestive biscuit for the crust (Schar works). The filling is GF as written. Not easily dairy-free. The cream cheese, heavy cream, and Chantilly are structural. A coconut cream cheesecake exists but it is a different recipe, do not try to sub the dairy here one-for-one. For nut-free: skip the optional candied pecans in the For Garnish group. Filling and crust are nut-free. Vegetarian as written (confirm your graham crackers are not baked on shared equipment if cross-contact matters).