This cheesecake tastes like fall in every bite — smooth, creamy, and full of warm spice. The pumpkin gives it a soft sweetness, while the cinnamon adds that cozy flavor everyone loves this time of year. It’s simple to make, but it looks and feels like something special. Perfect for sharing after dinner or serving at a weekend get-together.
Ingredients
2 cups (about 7 oz) crushed graham crackers or biscuits
¾ cup (7 oz) melted butter
14 oz (1¾ cups) cream cheese, softened
1¾ cups pumpkin purée
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
Make the crust
Combine the crushed crackers and melted butter. Stir until evenly coated, then press the mixture firmly into the bottom of a springform pan to form the base.
Mix the filling
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla, cinnamon, and pumpkin purée. Mix until just blended.
Bake
Pour the mixture over the crust and spread evenly. Bake at 340°F (170°C) for 45–50 minutes, until the center is set but still slightly soft.
Cool and chill
Let it cool completely, then cover and refrigerate for at least 4 hours (overnight is best). Slice and serve cold.
