Preheat the oven

Preheat to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Make the crust

Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool while you prepare the filling.

Prepare the cheesecake base

Beat softened cream cheese, sugar, and vanilla until smooth and creamy. Add eggs one at a time, mixing just until incorporated—avoid overbeating to keep the texture silky.

Create the pumpkin layer

Divide the cheesecake batter in half. To one half, add pumpkin puree, pumpkin spice, salt, and flour. Mix until smooth and fragrant.

Layer the cheesecake

Pour the plain cheesecake batter over the crust, then gently spread the pumpkin layer on top for a beautiful layered pumpkin pie cheesecake effect. For a marbled look, swirl the two layers together with a knife to create a pumpkin swirl cheesecake.

Bake & set

Place the springform pan in a water bath (optional but prevents cracks). Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.

Cool & chill

Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Then refrigerate for at least 4 hours (overnight is best) to set the creamy texture.

Decorate & serve

Top with whipped cream, caramel drizzle, or chopped pecans before serving. The result is the best pumpkin cheesecake recipe for Thanksgiving—or any fall celebration.