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Spiced Pumpkin Cheesecake with Cardamom

This pumpkin cheesecake combines a creamy, velvety filling infused with warm spices and fragrant cardamom, baked over a crisp graham cracker crust. The final dessert has a smooth, dense texture with a subtle crackle on top and a rich, spiced flavor profile that highlights seasonal ingredients.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups graham cracker crumbs for crust
  • 6 tablespoons unsalted butter melted
  • 1 cup granulated sugar
  • 24 oz cream cheese softened
  • 1 ¼ cups pumpkin puree well-drained
  • 3 large eggs
  • 1 ½ te teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom or more to taste
  • 1 teaspoon vanilla extract

Equipment

  • Springform pan
  • Mixing bowls

Method
 

  1. Combine graham cracker crumbs with melted butter and press the mixture evenly into the bottom of a springform pan to form the crust. Use the back of a spoon to compact it firmly and set aside.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, then gradually add sugar. Continue to beat until fluffy, releasing a subtle smell of sweet dairy.
  3. Add pumpkin puree and vanilla extract to the cream cheese mixture, blending until well combined. The mixture should turn a warm, orange hue and smell spiced and inviting.
  4. One at a time, beat in the eggs, thoroughly incorporating each before adding the next. The batter will become smooth and slightly thickened, with gentle whirring sounds as it emulsifies.
  5. Stir in cinnamon, nutmeg, ginger, cloves, and cardamom until evenly distributed. The mixture should emit a warm, spicy aroma as you fold in the spices.
  6. Pour the batter over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles and ensure an even surface.
  7. Bake the cheesecake in a preheated oven at 325°F (160°C) for about 60 minutes, or until the edges are set and a slight crack appears on top. It should feel firm but slightly jiggly in the center when gently shaken.
  8. Remove the cheesecake from the oven and let it cool in the pan for about 1 hour. Then, transfer to a wire rack and chill in the refrigerator for at least 4 hours or preferably overnight, allowing flavors to meld and texture to set.
  9. Once thoroughly chilled, run a knife around the edge of the pan to loosen the cheesecake and carefully remove the springform side. The top should have a slight crack, with a smooth, dense surface underneath.
  10. Slice the cheesecake with a sharp knife and serve with a dollop of whipped cream and a sprinkle of extra cinnamon or cardamom if desired. The final piece should be creamy, luscious, and fragrant with seasonal spices.

Notes

Make sure to drain excess moisture from the pumpkin to prevent a soggy crust. Chilling overnight is essential for the best texture. Feel free to garnish with lightly toasted nuts or caramel sauce for extra flair.