When the air gets crisp and the leaves start crunching under your boots, there’s one flavor that takes over every kitchen: pumpkin. And nothing screams fall louder than a rich, creamy Pumpkin Patch Cheesecake sitting proudly on your dessert table. This isn’t just any pumpkin dessert—it’s a beautiful mashup of classic New York-style cheesecake and spiced pumpkin pie, with a buttery graham cracker crust and a texture so velvety it melts on your tongue.

Whether you’re baking for a Halloween party, prepping for Thanksgiving dinner, or just treating yourself because it’s Tuesday, this Pumpkin Patch Cheesecake is the fall dessert you didn’t know you were missing.

Overhead view of a plain pumpkin cheesecake on a white plate with a smooth golden top.

Why You’ll Fall in Love with This Pumpkin Patch Cheesecake

This cheesecake is cozy in dessert form. It’s silky, rich, gently spiced, and balanced just right—not too sweet, not too pumpkin-y. The graham cracker crust brings in just enough crunch and warmth, while the creamy pumpkin cream cheese filling is everything you want in an autumn treat.

But here’s the real magic: it’s foolproof. With the right tips (don’t worry, we’ve got ‘em), you’ll avoid the dreaded cracked top, soggy crust, or overbaked middle. It’s make-ahead friendly, freezer-friendly, and 100% crowd-approved.

This Pumpkin Patch Cheesecake also fits into just about every fall celebration—it’s perfect for a Halloween dessert table, a Thanksgiving showstopper, or a sweet ending to any cozy dinner at home.

Ingredients You’ll Need for Pumpkin Patch Cheesecake

Let’s break this down into two easy parts: the crust and the filling. Most of these ingredients are pantry staples—bonus points if you already have pumpkin puree left over from your last pumpkin crisp or Pumpkin Bread Recipe.

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
6 tbsp unsalted butter, melted

For the Creamy Pumpkin Filling:

3 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
3 large eggs
½ cup sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt

Optional Toppings:

Whipped cream
Caramel drizzle
Chopped pecans or walnuts
A dusting of cinnamon or nutmeg

Looking for another creamy fall option? Try our Pumpkin Cream Cheese Muffins next.

Essential Tools for Baked Pumpkin Patch Cheesecake

Don’t worry—you don’t need fancy equipment. Just these basics:

9-inch springform pan (a must!)
Roasting pan (for the water bath)
Aluminum foil (for wrapping the pan)
Mixing bowls
Electric mixer (hand or stand)
Rubber spatula
Cooling rack

How to Make Pumpkin Patch Cheesecake (Step-by-Step)

This cheesecake might look like it came from a bakery window, but trust me—you can pull this off in your own kitchen. Here’s the step-by-step breakdown:

1. Preheat and Prep Your Pans

Preheat your oven to 325°F. Wrap the outside of your springform pan tightly with aluminum foil—this is going to protect it from the water bath later. Place the pan inside a roasting dish for easy setup.

2. Make the Graham Cracker Crust

In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until it feels like wet sand. Press this mixture firmly into the bottom of the springform pan using the bottom of a glass or measuring cup. Bake for 10 minutes, then set aside to cool.

3. Prepare the Pumpkin Cheesecake Filling

Beat the softened cream cheese until smooth and fluffy—don’t rush this step. Slowly add sugar, then beat in the eggs one at a time. Mix in the pumpkin puree, sour cream, vanilla, and all the spices.

Pro tip: Use room temperature ingredients to avoid lumps and overmixing.

4. Pour, Tap, and Bake

Pour the creamy pumpkin filling over your cooled crust. Give the pan a few taps on the counter to pop any air bubbles. Set the pan into the roasting dish, then carefully pour hot water around it until it reaches halfway up the springform pan.

Bake for 60–70 minutes. You’re looking for a firm outer edge and a center that still jiggles slightly when you shake the pan—like Jell-O, not soup.

5. Cool it Down—Gradually

Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Then transfer to a cooling rack for another hour. Finally, refrigerate it—preferably overnight.

Want something a little lighter and playful for Halloween? Check out our Pumpkin Magic Custard Cake.

Storage Tips for Your Pumpkin Patch Cheesecake

Pumpkin Patch Cheesecake actually gets better with time. Here’s how to store it like a pro:

Fridge: Keep covered and chilled for up to 5 days.
Freezer: Slice, wrap in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight.

Perfect for busy parents or working professionals who love planning ahead.

How to Serve Pumpkin Patch Cheesecake

This cheesecake doesn’t need much help—it’s rich and satisfying on its own. But if you’re looking to impress:

Pipe on swirls of whipped cream
Drizzle with warm caramel sauce
Sprinkle with cinnamon sugar or toasted nuts
Add candy pumpkins for a Halloween twist

It’s beautiful on a Thanksgiving dessert table or after a cozy fall dinner.

Pairs perfectly with coffee, apple cider, or a pumpkin spice latte (because of course it does).

Want another cheesecake to fall in love with? Try our Red Velvet Oreo Cheesecake next.

No Cracks, No Tears: Cheesecake Troubleshooting Tips

We’ve all been there—your cheesecake cracks right across the top like a canyon. Here’s how to avoid heartbreak:

Use room temp ingredients
Don’t overbeat after adding eggs
Always use a water bath
Let it cool slowly

Still got a crack? Cover it with whipped cream and pretend it never happened. You’re the only one who knows.

Fun Variations on Pumpkin Patch Cheesecake

Make this recipe your own! Here are a few ideas:

Mini cheesecakes: Use a muffin pan for portioned treats.
Chocolate crust: Sub in chocolate graham crackers or Oreo crumbs.
Swirl in caramel or chocolate before baking for a marbled look.
Kid-friendly decorating: Let little ones top slices with sprinkles, candy, or whipped cream.

Slice and whole pumpkin cheesecake styled together on white plates for a Halloween recipe graphic.

Pinterest graphic featuring a slice of pumpkin cheesecake, a whole cheesecake on a plate, and one cooling in a foil pan.

Final Thoughts

This Pumpkin Patch Cheesecake is more than a dessert—it’s a memory waiting to happen. It’s the smell of cinnamon filling the kitchen, the crackle of a graham cracker crust under your fork, the satisfied silence at the table after the first bite.

Make it once, and it’ll become a tradition.

Don’t forget to check out other fall favorites like our Pumpkin Crisp Recipe and classic Pumpkin Pie Recipe for more cozy dessert inspiration.

Happy baking, and happy haunting!

Pumpkin Patch Cheesecake