California Pizza Kitchen Pumpkin Cheesecake: A Delicious Seasonal Treat

Have you ever tasted a perfect dessert that you wished to enjoy year-round? California Pizza Kitchen’s Pumpkin Cheesecake is precisely that kind of treat. This seasonal favorite disappears from CPK’s menu when fall ends, leaving fans craving its rich, spiced flavor. Now, you can recreate this restaurant classic at home with this copycat recipe that captures the original’s creamy texture and warm spices. Whether for a holiday gathering or to satisfy a pumpkin craving, this dessert transforms ordinary moments into memorable occasions.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why This Recipe Works

This copycat California Pizza Kitchen Pumpkin Cheesecake perfectly captures what makes the restaurant version so irresistible. Combining warming spices: cardamom, cinnamon, cloves, ginger, and nutmeg—creates a more complex and interesting flavor profile than standard pumpkin cheesecakes. The texture strikes the perfect balance between rich creaminess and light fluffiness, while the graham cracker crust provides a buttery, slightly sweet foundation that complements the pumpkin filling. Unlike many pumpkin desserts only appropriate for Thanksgiving, this CPK pumpkin cheesecake feels right at home from early September through the winter holidays. Despite its impressive restaurant-quality results, this recipe is approachable even for those who haven’t made cheesecake before.

Ingredients

For the Crust:

• Graham crackers – Provide a sweet, buttery base that perfectly complements the spiced filling
• Butter – Binds the crust together and adds rich flavor
• Sugar – Enhances the sweetness of the graham crackers
• Cinnamon – Adds warmth and complements the spices in the filling

For the Filling:

• Nutmeg – Rounds out the spice blend with its distinctive nuttiness
• Cream cheese – Creates the rich, smooth base for the cheesecake
• Sugar – Balances the tanginess of the cream cheese and complements the pumpkin
• Pumpkin puree – Adds distinctive flavor and color
• Eggs – Provide structure and richness
• Sour cream – Creates a velvety texture and slight tang
• Vanilla extract – Enhances all the flavors with its aromatic sweetness
• Cardamom – Adds unique floral and spicy notes
• Cinnamon – Provides familiar warmth
• Cloves – Contribute intense aromatic depth
• Ginger – Adds a subtle heat and brightness

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C).
2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during baking.
3. For the crust, combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl and mix until evenly moistened.
4. Press the crust mixture firmly into the bottom of the springform pan and slightly up the sides.
5. Bake the crust for 10 minutes, then remove from oven and cool while preparing the filling.
6. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
7. Add pumpkin puree and mix until completely incorporated.
8. Add eggs one at a time, beating well after each addition.
9. Mix in sour cream and vanilla extract until smooth.
10. In a small bowl, combine cardamom, cinnamon, cloves, ginger, and nutmeg.
11. Add the spice mixture to the filling and beat until fully incorporated and no streaks remain.
12. Pour the filling over the pre-baked crust, smoothing the top with a spatula.
13. Place the springform pan in a large roasting pan and add enough hot water to come about halfway up the sides of the springform pan.
14. Bake for 1 hour and 20 minutes, or until the edges are set but the center still has a slight jiggle.
15. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
16. Remove from the oven and water bath, discard foil, and cool completely on a wire rack.
17. Refrigerate for at least 4 hours or overnight before serving.

Storage and Reheating Instructions

This creamy pumpkin cheesecake will be kept beautifully in the refrigerator for up to 5 days, stored in an airtight container, or tightly wrapped with plastic wrap. For extended storage, you can freeze individual slices or the whole cheesecake for up to 2 months. To freeze, place the completely cooled cheesecake on a round cardboard, wrap it tightly with plastic wrap, and then wrap it with aluminum foil. Thaw overnight in the refrigerator before serving. Cheesecake is best served chilled rather than reheated.

How to Tell When a Cheesecake is Done

There’s just nothing like creamy homemade cheesecake. But you may be wondering how to check if it is done. The secret is in the jiggle. To check if your cheesecake is done, give it a gentle shake. It is done if the cheesecake looks almost set and only a small circle in the middle jiggles slightly. The center will become firm as the cheesecake cools. Do not be tempted to use a knife to check doneness as this may create a crack in the top. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center. The jiggle in the middle is the real key. Here’s a video to demonstrate.

Love Cheesecake? Be sure to try these Cheesecake Recipes

• Apple Pie Cheesecake
• Mandarin Orange Cheesecake
• Oreo Cheesecake
• Sopapilla Cheesecake
• Tiramisu Cheesecake