Pumpkin Cheesecake Recipe

Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!

This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Pumpkin Cheesecake Crust:

1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon

Pumpkin Cheesecake Filling:

3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract

Pumpkin Cheesecake Recipe

Optional Pumpkin Cheesecake Toppings:

1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake

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How to Make a Pie Crust:

Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.

2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

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How to make the Pumpkin Cheesecake Filling:

Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.

Pumpkin Cheesecake Recipe-9

Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.

Pumpkin Cheesecake Recipe-4

2. In a separate bowl, using  a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

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3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

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4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

To Make the Whipped Cream:

Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.

1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

Pumpkin Cheesecake Recipe-6

Pumpkin Cheesecake Recipe

4.9 from 54 reviews
Prep time:
Cook time:
Total time:
This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert.
Author:
Skill Level: Easy/Medium
Cost To Make: $12-$15
Serving: 8-10 slices

Ingredients

The Crust:

  • 1½ cups graham cracker crumbs (from about 12 whole graham crackers)
  • 6 Tbsp (3/4 stick) melted, unsalted butter
  • 1 Tbsp sugar
  • ½ tsp cinnamon

The Filling:

  • 3 (8-ounces each) packages cream cheese, room temperature
  • 1½ cups (about 9 oz by weight) packed light brown sugar
  • 15 oz can pumpkin pie mix
  • 4 large eggs
  • ¼ cup sour cream
  • 2 Tbsp all-purpose flour
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 Tbsp real vanilla extract

Optional Toppings:

  • 1 cup of cold heavy cream beat with 1 Tbsp sugar and ½ tsp rum or vanilla
  • Pumpkin pie spice to dust
  • Toasted pecans
  • Caramel sauce

Instructions

How to Make the Crust: Preheat Oven to 350˚F.

  1. Pulse graham crackers in a food processor until fine crumbs form.
  2. In a medium bowl, stir together 1½ cups graham cracker crumbs, 1 Tbsp sugar, ½ tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about ½" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.

  1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1½ cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
  2. Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
  3. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, ¼ cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, ¼ tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
  4. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
  5. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

To Make the Whipped Cream:

  1. Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
  2. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and ½ tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

.Final Final Picmonkey Hashtag banner

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Read comments/reviewsAdd comment/review

  • Paulette Holloway
    December 3, 2017

    The best pumpkin cheesecake ever. I made this for thanksgiving this year. Everyone loved and enjoyed it. Can you freeze this pumpkin cheese cake? If not can the recipe be cut in half? How would the ingredients be cut in half if this is possible. What size pan would you use? If the pumpkin cheesecake can be freeze, I would like to make 2 separate smaller cakes with one recipe. What size pans would I use to do this. Give one and freeze one.

    Thank you for your time Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Paulette, I haven’t tried freezing it so I’m not sure but my guess is that it would work. One of my readers wrote in with their experience cutting the recipe in half and baking in a 9″ pie dish: “2 special changes for the glass 9-inch pyrex pie pan: I did not pre-bake the crust AND I cooked it at 400′ for 45 minutes, taking it straight to the cooling rack (I did not leave it in the oven any longer). I used about half of the mix to avoid any overflow.” I hope that helps! Reply

  • Michaela
    November 28, 2017

    I made this for Thanksgiving and it was INCREDIBLE!! I went to Truluck’s that night and ordered their pumpkin cheesecake, and it tasted awful compared to this one.
    Thank you for this recipe, Natasha! Reply

    • Natasha's Kitchen
      November 28, 2017

      You’re welcome Michaela! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review! Reply

  • Chelsea
    November 25, 2017

    This will be my first cheesecake so I’ve looked at a lot of recipes. I’ve stopped looking and definitely baking this cheesecake. Your recipe doesn’t call for a water bath, correct? And why out of curiosity? Reply

    • Natasha
      natashaskitchen
      November 25, 2017

      Hi Chelsea, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking. Reply

  • Marimar
    November 22, 2017

    The one I use 9″x 2.5 a little bigger than what I see in the photo Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Marimar, the one I use is a 9×3 which has a 12 cup capacity while a 9×2.5 only has a 10 cup capacity. Reply

      • Marimar
        November 24, 2017

        Thanks for your answer. The pumpkin
        cake was delicious. I loose quarter of the filling , but now I know for next time Reply

  • Marimar
    November 22, 2017

    Hello Natasha in the part of the ingredients you put pumpkin pie mix, but in the method you put pumpkin pure . I’m a fan of your recipes, but in this recipe I use a non stick 9 inch spring form, and the filling was double the 9 “spring form . is your spring form is bigger than 9 ”

    t was perfect, maybe your bread is bigger of 9 ?? ‘ Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Thank you for pointing that out! I clarified it to read pumpkin pie mix in the instructions. Hi Marimar, I use a standard size 9″ springform pan with 3″ tall walls. Are you possibly using a cake pan or a short springform pan instead? Reply

  • Andrea
    November 22, 2017

    This is so yummy. I made it a couple of years ago, and have been asked to make it again. To me, there is too much of an alcohol taste to the whipped cream with the added rum extract. Is there any way to take more of the alcohol taste out? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Andrea, you can reduce the amount or just let the cream sit in the refrigerator for a few hours or overnight. If the cream is left refrigerated overnight, you will hardly taste the alcohol the following day. Also, for a quick fix, you can whip and fold in some fresh cream to mute the flavor.  Reply

      • Andrea
        November 22, 2017

        Thank u for replying so quickly! I will try that. Also, do u think it would matter if I made one in an 8 inch or 10 inch springform pan instead of a 9 inch? Reply

        • Natasha
          natashaskitchen
          November 22, 2017

          Hi Andrea, I’m not sure if an 8″ would be too small and if you try the 10″ you may have to adjust the baking time since it will bake faster being a shorter cake. Reply

  • Ashley
    November 22, 2017

    Hi Natasha!

    My cheesecake split in the middle. I followed the instructions word for word. Any idea on why this happened so I can make adjustments? Regardless, it still looks great and I can’t wait to try it! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Ashley, I’m always happy to help troubleshoot. Be careful not to beat on too high of speed and do not use the whisk attachment if a paddle is called for in the recipe. This is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. I hope that helps! Reply

  • Kimberly
    November 21, 2017

    Could I use fresh pumpkin instead of canned? Would I need to add more pumpkin pie spice?

    Thank you! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Kimberly, I recommend the canned one for the most consistent results. Sometimes a homemade one that is too wet might cause cracking. I think you could make it work if it was very well drained. Reply

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