Pumpkin Cheesecake Recipe
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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.
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 *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
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
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.
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.
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.
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.
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).
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
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
Ingredients
The Crust:
The Filling:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz can pumpkin pie mix
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
- 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
- Pumpkin pie spice to dust
- Toasted pecans
- Caramel sauce
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
-
Pulse graham crackers in a food processor until fine crumbs form.
-
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.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
-
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.
-
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.
-
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.
-
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).
-
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:
-
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
-
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.
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Natasha Kravchuk
Classic Pumpkin Pie Recipe (VIDEO) 
No Bake Cheesecake with Strawberries (VIDEO) 
Perfect Cheesecake Recipe (VIDEO) 
Pumpkin Pancakes Recipe 
Mini Strawberry Cheesecakes Recipe 
Mini Cheesecakes with Caramel Sauce (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you make the whipped cream the day before or will it be best the day of?
Hi Natalie, we just keep the cheesecake covered and refrigerated until ready to serve and wait to add any whipped cream or toppings until it’s time to serve. If you make the whipped cream the day before, you will need to re-whip it before pipping on.
Thank you for this wonderful recipe! We all loved it and I’ll be making is again soon.
I’m so happy you enjoyed that. Thank you for sharing that with us, Virginia!
do u have this version of pumpkin cheesecake in oreo ?
Hi Maria, I do not, but I imagine that may be possible. Have you tried our No-Bake Cheesecake Recipe? You can make it with an oreo crust.
Ive made this cheesecake 3 times now, and each time it comes out beautifully! My father in law said it was the best cheesecake he’s ever had!! I love it so much. Thank you for the recipe!
How would I adapt this recipe to switch from pumpkin to lemon? Any ideas on measurements ?
Hi Cecilia, that is so wonderful to hear. Thank you for sharing your good comments with us, I’m glad you are loving this recipe. I haven’t tried that yet to advise of the measurements. If you do an experiment, please share with us how it goes!
Spring time is here, and I gotta ask if you had any luck with creating a lemon cheesecake?!
Hi Cecilia, none yet but I have a recipe for lemon bars if you would like to try this.
Something I will not do again on this recipe is leave it in the oven for additional time. The cheesecake was finished after an hour. I should have put it on the rack to cool and then refrigerated it.
Leaving it in the oven for an additional time , made it dry and not moist..
I just had a piece of this pie. It is exquisite! I went right to your website and saved the recipe. I was also impressed with your user-friendly web site. Thank you
Love it! I’m glad you fell in love right away with this recipe, so good to know that, Vena!
Hi Natasha. I got a cookie tin full of thin ginger snaps. Can I use this for the crust instead of graham crackers? Thank you. Happy holidays!
Hi Susan, I have not tested this with gingersnap crust to advise. We LOVE it with a graham crust, but I’m curious how you like this recipe if you test it out with gingersnap.
I found this recipe before Thanksgiving and have made it for family and friends. They all raved about it. I am making it before for our Christmas gathering. It is wonderful1
That’s so great! It sounds like you have a new favorite!
This recipe is a keeper! I live at high altitude (6000 ft. above sea level), where baking can be a challenge. I’ve tried out this recipe twice so far, and both versions of the cheesecake had cracks. Possibly this is due to the high altitude. For my second attempt at the recipe, I made sure both the sour cream and the eggs were at room temperature before adding. I’m not sure whether that made the difference, but the cracks were significantly smaller for that version of the cheesecake. Well, anyhow — cracks or no cracks — the pumpkin cheesecake tastes absolutely divine, and this recipe has earned a coveted spot in my collection of favorite recipes.
Thank you so much for sharing that with us, Rena! I’m glad the taste was great!
This pumpkin cheesecake recipe is delicious. It was very easy to follow and make. Thank you for that. I also got the crack in the cheesecake, despite trying everything I could think of to avoid it. But I can move past it because the flavor is so incredible. I’ll have to try putting it in a water bath next time. I still love it though. Tomorrow I’ll make your whipped cream recipe for it. If I made it tonight and refrigerated it, would it still be good to use as topping tomorrow? Would it maintain its consistency?
Hi Christine, that should be fine to use it as a topping the next day if it was whipped sufficiently. If it gets loose, you can re-whip until it reaches the desired consistency, but be careful not to overbeat or it can turn buttery especially if it has already been whipped.
I also got the ceack in the cheesecake. I think it doesn’t need the extra oven time. That is what I plan to do next time. Otherwise the caramel sauce was easy and delicious on the pie
Exactly followed the receipt and baking instruction. However, I am getting cracked cheesecake. Very disappointing. Looks like the extra 45 mins sitting in the over makes the mess!
HI RL, I haven’t had that experience but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
I tried this receipt tonight and I loved it. Thank You
I’m glad to hear that, Cynthia. Thank you for sharing that with us.
HI How many days in advance can this be made?
Thank you
Hi Terri, It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Thank you! Merry Christmas!
Will this work with a glass pie dish or is it better with a springform pan?
Hi Alexa, I haven’t tested this in a pie pan, but this will overwhelm a glass pie dish and is best done in a springform pan. Be sure to also check out our pumpkin pie recipe which is baked in a pie pan.
Wonderful!
I’m so glad you enjoyed it!
Natasha, I have a food processor for the crust, but only a hand held mixer for the filling. Will that work?
Hi Dean, a hand mixer should also work.
This is the first time I have made a cheesecake and it turned out amazing! It literally tastes like an exact mix between a pumpkin pie and a cheesecake, and it was surprisingly easy! All of my friends loved it, and I will definitely make this again. It did crack during cooking, which did not affect the flavor, but I will attempt to cook it with a water bath next time and see how that goes. It was still fantastic and moist even with the cracking.
I’m so glad you all enjoyed it, Megan!
I made this recipe this week. Excellent! My guests loved it.
That’s just awesome! Thank you for sharing your wonderful review!
My daughter made your pumpkin cheesecake recipe for Thanksgiving this year. It was so good. We even had it for breakfast the next day.
That’s so great! It sounds like you have a new favorite!
WOW this pumpkin cheesecake tastes divine! No more cheesecake from The Cheesecake Factory Restaurant for us!
I used regular pumpkin puree and not pumpkin pie mix and also I used 8″ springform pan instead of 9′ but it still came out GREAT! This is definately a must have every Thanksgiving from now on. It had a big X shaped crack after cooling but after filling with fresh whipped cream you could not notice anything even after slicing. Thank you so much Natasha!! Can’t wait to try out more of your recipes…
That’s so great! It sounds like you have a new favorite! Thank you for sharing this wonderful review with me!
I made this for Thanksgiving this year but I was disappointed that after I removed it from the oven, it had a huge crack/crevice down the middle. I decided to cover the top with the cream cheese frosting that was recommended. It was a hit and super delicious. I just can’t figure out why it had such a huge crack.
Hi Sheri, thanks for your feedback. The cracks could occur due to many different reasons, from over beating to over baking, but that should not impact the flavor. I’m glad you still enjoyed this recipe!
Loved this recipe!!!
Everyone loved it!
Question- can you freeze this cheesecake?
Hi Ann, Generally, cheesecakes freeze well; however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Made this for TG this year & it was a hit. Absolutely delicious! Thank you, Natasha for a wonderful recipe that will become a staple on my holiday menu going forward ☺️ The only things I did differently, and they are minor, I created a small water bath for added moisture in the oven & made sure all cold ingredients were brought to room temp first. Other than that it was a very easy recipe to make, my husband said “it’s the best thing you ever made!” Try it, you won’t be disappointed!
I’m so glad you found a new favorite on our blog Jenya!! That’s just awesome!
This recipe came out so amazingly!!! I only had pumpkin purée, so I used that but added an extra 1 1/2 tsp of the pumpkin pie spice. Everyone said the cheesecake was amazing and they said they loved it!! Though I was a bit sad that there were cracks on my cheesecake but hey, it all goes to the same place 🙂 thank you for this recipe!!!
Hi Tiffany, the cracks could occur due to many different reasons, from over beating to over baking, but that should not impact the flavor. I’m so glad you enjoyed this recipe!
Natasha, your recipes never disappoint! This pumpkin cheesecake was incredible. Perfect hint of pumpkin and creaminess. So so delicious I was amazed!! The crust stuck to the springform pan I used though. Any suggestions? Do I use Pam spray before putting the graham cracker mix in? Thank you for this recipe! My family and I loved it so much!
Hi Ashley, normally it shouldn’t stick if the springform is non-stick and also has the same amount of butter. If you are still having trouble, you can line the bottom with a ring of parchment paper which will make it easier to transfer.
This cheesecake was amazing! This was my first time making a cheesecake and it turned out amazing, my whole family loved it. I do have a question for you Natasha, is there any difference I would do if I choose it make individual size cheesecakes?
Hi Lindsey! I’m so glad you enjoyed this recipe! We have these mini cheesecake recipes we made, I haven’t tested this recipe with mini cheesecakes, but I imagine the steps would be very similar.
This was the perfect pumkin cheesecake and so easy to make! It will now be replacing pumpkin pie at our holiday dessert table!
That’s so great! It sounds like you have a new favorite!
It was done way before time, leaked butter all over the oven with constant smoke coming out. I followed all directions exactly. Also got brown almost burned looking before time was up. I bake cheesecake for a living and I’d say wrap bottom in foil and adjust oven temp to 325 for 1 hour and watch it.
It sounds like maybe your oven was too hot. Make sure to bake on regular convectional oven mode and not convection.
Made it for Thanksgiving and it was really good! I didn’t do any of the toppings, but I may try that with the left over cheesecake! Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Carmen!
Thank you for sharing this recipe, my first pumpkin cheesecake, turned out delicious, it was a hit with the family, everybody went for another piece…excellent!
That’s just awesome! Thank you for sharing your wonderful review!
I made this for Thanksgiving this year, and it was my first time making a cheesecake (and a graham cracker crust). I was so happy with how it turned out! It’s like a dense pumpkin pie. My husband loved it too. I did get the crack in the middle, but that didn’t bother me too much. Thank you for posting such an easy-to-follow recipe!
You’re welcome! I’m so happy you enjoyed it, Amanda!
First time making a cheesecake, rave reviews from the whole family! Thank you for your recipes and fun spirit. Happy holidays to you and your family!
You are most welcome, Stephanie. Great job in making an awesome cheesecake on your first try!
Natasha, thank you SO MUCH for this! I had a fear of cheesecakes because I thought they were too complicated, but this came out perfectly!
For all those wondering, they come out PERFECT as mini cheesecakes! 15 minute bake time at 350 degrees, no need to bake the crust. Thanks again!
Hello Savannah, nice one, and great job for making a perfect cheesecake! Thanks for giving this recipe a try too.
Hi Natasha, would fat free cream cheese work for this recipe? Thanks!!
Hi Rory, I have only tested it with regular cream cheese. I think it’s worth testing but haven’t tried myself.
This was the BEST cheesecake I have ever made; it looked fabulous, and tasted even better. The Caramel Sauce was the perfect topping.
That’s just awesome! Thank you for sharing your wonderful review!
I just made this cheesecake the second time in two weeks (Friendsgiving & Thanksgiving). The first time, it had a pretty large crack, which I was bummed about but just covered up with the caramel topping. I got the most overwhelmingly positive response when everyone tried it. The second time I made it, I had a nicer oven and also used a water bath and zero cracks occurred. I definitely recommend a water bath whenever making a cheesecake. It helps to eliminate cracking and I think it helps it stay extra creamy.
I’m so excited to eat it again. I know it will be just as incredible the second time. Happy Thanksgiving!
Thank you so much for that feedback Gabrielle! I’m happy you enjoyed this recipe!
Just made this for thanksgiving tomorrow. It smells delicious but I have yet to taste it. However, I did try the batter and MMM mmm! We shall see tomorrow for the final verdict.
I did read all the comments before starting and followed the recipe to a T except I turned my cake throughout the cooking time because I have a gas oven which does not always cook evenly.
I was very cautious cause I was trying to avoid the insufferable “crack” that everyone seems to experience. When it was done baking, I managed to avoid the crack! However, I left the cake in the oven as recommended with the wooden spoon wedging the door open and turning the oven off… and well, a crack appeared shortly afterward. I wish I would have just taken the cake out of the oven.
I redid this recipe to test it out, and my second cake did not have a crack after checking it frequently (since ovens vary) then removing it from the oven instead of leaving it in there.
I’m sure the dessert is going to be delicious and I can’t wait! But presentation matters especially during the holidays so that’s why I docked it a star.
Hi Triss, I’m glad you figured it out to have that perfect crack-free presentation for the future. Different ovens can be finicky. Happy Thanksgiving!
Delicious! The top did crack but a little whipped cream hid that when served. I will make this again and again!
Ruth, thank you for the nice review and for making the recipe 😀
I tried this recipe for the first time today. I made two, and put them to bake at the same time. At the end of the hour, though, they were still jiggly in the center, and had a few cracks. They puffed up then de-puffed. Any suggestions?
Hi Natalia, it should be slightly wobbly in the center but shouldn’t seem overly loose. If it is very wobbly, I would keep baking for another 5 minutes or so.
Just Realized I left out the sour cream..yikes. Do you think it will make a huge difference. Its already cooling down and looks great.
Hi Sierra, I think it will still taste great. And I’m glad it looks great. Happy Thanksgiving!
Should the filling go to only the rim of the crust or the pan?
Hi Rosie, the crust goes only about 1/2″ up the sides of the pan and the filling will go beyond that as shown in the prep pictures above. I hope that helps.
Hello. I may be the first male to comment here. I just got done making this to take to my daughters house for Thanksgiving. Pumpkin cheesecake is her favorite so I want to surprise her with it. My question is concerning doneness. It looks done but the very center on the top is kind of “gooey”. Will that firm up after refrigerating it?
Hi Ron, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay and it should set in the fridge.
It wasn’t so much jiggly as it was a very thin layer of “sticky” cheesecake goo. It firmed up after cooling more so I am hoping for the best. I will comment after we cut it up and eat it after dinner today.
It was a success! Everyone loved it and cooked just right. Thank You. This was my very first attempt at making cheesecake!
Fantastic! I am so happy to hear that and great to you, Ron.
Made it for my family and friends and it is SOO good everyone’s making it for their Thanksgiving!
TIP: this recipe makes 2 servings for premade crusts so cut in half for 1
Hello Allyson, that is fantastic! I’m so glad your family enjoyed this recipe. Thank you for sharing that with us.
I pulled this out if the oven after the 45 minute cool down time and it has a crack in it as others noted, but seems more highly in center than expected. Will this set more once in the fridge?
That was supposed to say “jiggly” in the center, lol.
Hi Kerry, the crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
Hi Natasha,
This is the first time I’m following this recipe and so far the batter tastes amazing! My cake is currently in the oven and has 24 mins left, but I’m noticing it’s already starting to crack. My springform pan is dark which would conduct more heat — should the heat be turned off sooner than the full hour?
The Veronica, the crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier.
This is a great recipe, but you may want to edit to add that the springform pan should go on top of a sheet pan or something. I almost burned my kitchen down. The springform leaked all over the bottom of my stove and started burning and sending smoke through the house. I had to pull my cheesecake after only 30 minutes and ask my neighbor if I can use their oven to finish the cheesecake. All’s well that ends well.
Hi Atena, that is such a bummer – yikes! I’m glad it ended well. Did your springform open up in the oven? If it’s known to be loose, that is definitely a wise move with anything baked in that springform pan. Also, it definitely helps to have the crumbs going up the sides slightly which also helps to seal the pan and prevent leaks.
The best cheesecake ever, I lost the recipe that I made every year for thanksgiving, When I saw the reviews and the stars ✨ I told myself I have to try it. I am glad I did it, this is going to be my cheesecake recipe from now .
You won’t be disappointed ,
That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!
Hi Natasha! What is the drizzle you used on top?
Hi Samantha, we have it listed on the recipe card under there “Optional Toppings” section.
Hi Samantha, that is our homemade caramel sauce.
I just made this and pulled out of oven after the “45 minutes in oven with door open”. A crack in center as others mention, but seems a bit more “ jiggly” in center than expected. Should I bake more or let cool and hope it sets in fridge?
Hi Kerry, I would let it bake longer if it is too jiggly in the center.
Hi Kerry, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay.
I accidentally bought Neufchatel cheese, and went ahead anyway (didn’t feel like going back out–and it’s 1/3 the fat)..Will this work even though its a softer cheese?
Hi Frank! I hope that works out for you! I haven’t tested this with Neufchatel cheese to advise if that will work, however. We would love to know how you like that!
I just measured my springform pan and its sides are 2 1/2”. Could I possibly get away with using it, or should I run out and get a pan with 3” sides?
Thanks!
Paula
Hi Paula, I think that would still work to use a 2 1/2″ pan, but I wouldn’t go smaller than a 9″ diameter pan at that height.
It is 9”. Can’t wait to taste it! Thank you!
Wish I could put a picture. It was so delicious, from the cheesecake to the caramel sauce to the whip cream. I followed the recipes exactly and it turned out beautifully. It will be on the table next Thanksgiving, as well.
I can imagine how beautiful it was! You can share some photos with us on our Facebook page via the comments section or you can do it too on our Facebook group. I would recommend joining if you haven’t yet.
We followed the recipe exactly and during the 45 min period with the oven off it formed cracks all over it. Really disappointed!
That said, it smells really good so hopefully the taste will make up for the sad looks.
Hi Jamie, The crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
I just finished mine too and it opened in the middle. Do you think it was undercooked? It did not look at cooked as yours on the photo. Sometimes people say it is because of the cream cheese not being room temperature. I let mine site before using it. Could it be it? It smells delicious but I was never able to make a cheesecake that didn’t crack. Any suggestions? My oven sucks though.
Also, mine seemed a bit more moist in the middle than the one showing in your picture. So I wonder if mine was undercooked?
Hi Sheila, make sure you fully chill before serving. Once it is fully chilled, it will set. You don’t want to serve it until it fully sets or it will seem looser. I wonder if your oven runs hotter which can cause it to rise too quickly and then crack. Also, make sure when beating the filling, that you don’t do it on too high of heat because air can incorporate into the filling and cause cracks.
I want to make this and have never made cheesecake before. My sister suggested a gingersnap crust. Would I just use gingersnaps instead of graham crackers and follow everything else?
Hi Julie, I have not tested this with gingersnap crust to advise. We LOVE it with a graham crust, but I’m curious how you like this recipe if you test it out with gingersnap.
Realizing I only have pumpkin puree.. any suggestions on how to adjust recipe to use this instead?
Hi Kate, we have made this with pumpkin puree and it still works. You can add a little extra spice to compensate.
Made the pumpkin cheesecake it was delicious but when it cane out if oven it had a huge crack on top going it more than one direction what did i do wrong i followed recipe as written
The crack could be due to over-baking. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
Hello!
Thank you for sharing your wonderful recipes! Does this cheesecake require a water bath?
Hello Brooke, you are welcome. 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.
Thank you Natasha! This was our 1st. try a making cheesecake. Your instructions are very well written! I finally chose not to use a water bath- just to see. As it cooled in oven, door ajar with spoon, it formed a delightful crack that looked like a big star, but this did not bother me at all; I chose not to make a topping, just a whip cream garnish. It was incredibly delicious! I didn’t purchase PPS, but made a batch instead:
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves-
* Some ppl. prefer Allspice or Mace instead of, or in addition to clove (Same amt).
We loved this Cheesecake recipe. It was absolutely delightful! Good bye Pumpkin Pie! (for this year anyway) & Hello Pumpkin Cheesecake! Thank you again for for sharing this recipe.
Thank you so much for sharing that with us, Brooke! I’m happy you enjoyed this recipe!
Hi Natasha! We love all of your recipes! I have learned so much from you. Thank you!
I am making this for Thanksgiving and I originally planned to make it with Libby’s Pure Pumpkin since that is how I make my pumpkin pies. If I add the seasonings called for on the back of the 15 oz. pumpkin can- 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves, do you think that will be equally as good as using the pumpkin pie mix plus pumpkin spice? I have read through the comments multiple times, yet I am still unsure if I should go with the Pumpkin Pie Mix instead. Would I also need to add the 3/4 c. sugar? Thank you!!!
Hi Kristen, It’s definitely easiest to go with the canned pumpkin pie mix. That should work with the added seasoning and pumpkin puree as well. I would add a little more sugar since the canned pumpkin pie mix has more sugar in it.
I’m having issues with cake, it’s still jiggly. Put in oven longer but it rose more?? I don’t understand what is going on. I followed directions to the tee.
Hi Elaine, it should have just a slight jiggle in the center. I would bake longer if it were super jiggly at the end of baking. If you use a smaller pan, it will take longer since the cake would be taller in the pan.
Can you please tell me how to adjust the baking time for making two pumpkin cheesecakes at the same time?
Thank you!
Hi Manuela, I haven’t tested that but you may need to rotate them halfway through baking.
This was delicious but I prefer a gingersnap crust which I used with wonderful results. Great pumpkin cheesecake recipe!
I’m happy you enjoeyd that! Thank you for sharing that with us!
I made this once already and loved it! But I think I over baked it just a little bit because I used at 10” springform pan. Do you have a recommended bake time for the cheesecake in a 10” pan?
Hi Allison, I haven’t tested this in a 10″ pan to advise, but yes, you will need to adjust your cook time. I would recommend watching it closely for the last ten minutes or so.
Hi! I really liked this recipe — I am an avid baker but this was my first time making cheesecake, so I wasn’t sure how it would turn out, but it came out lovely! I followed the recipe exactly, and while after cooling my cake does have a medium size crack or two, I am sure this won’t affect the taste and I plan to try the caramel sauce and whipped cream recipes for topping options. Next time, I may try making this and baking in a water bath in the over to prevent cracks, but overall I am really excited about this recipe and the final product. I also love that you list the ingredient quantities in the directions — that is super useful. My only question would be to get your thoughts on trying to sub in GF all-purpose flour in the filling mix? Thanks again!
Hi Julia, without testing it GF, it’s difficult to guess. I assume it would work, but again, I haven’t tested it. The crack could be due to over-baking. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
I’ll be making this cheesecake for Thanksgiving 2020. However, be careful there is a difference between a can of plain pumpkin and a can of pumpkin pie mix. Don’t be like me and get the wrong one. I did the New York style cheesecake and it was amazing, nobody believed that I baked it. I hope the pumpkin one turns just as good. Thank you Natasha
I hope you absolutely love it and thanks for sharing that with us.
I sure got the pumpkin puree instead of mix and already have cake in oven.🤦♀️ What should I expect to he different? Thank you, Natasha!
Hi will the cheesecake be ok if I make it today, Tuesday for Thursday.
Hi Kathy, yes that will work great, just keep it covered and refrigerated until ready to serve and wait to add any whipped cream or toppings until it’s time to serve.
How difficult would it be to make the filling by hand? I don’t have a mixer but I want to make this for thanksgiving because it sounds so good! Thanks!
Hi Jackie, it could be done but would need more time and quite a bit more elbow grease/ effort.
I’m making it right now and it smells delicious. I also tasted the batter… so yeah it’s really good. I just wanted to let you know how much I appreciate that you put the measurements of the ingredients in the directions! I have never seen it in any other recipe. It makes things a lot easier for me so I don’t have to scroll up and down the whole time on my phone. Thank you. This is my first recipe I have tried of yours but for sure won’t be my last.
Thanks for your appreciation! I hope this recipe becomes your favorite.
Hi Natasha, during the 45 minutes cooling period in the open oven, the cheesecake had a huge crack in the center. Is there a way to avoid it? It’s pretty deep (about halfway down the cake) and it was not cracked after the 1 hour baking period.
Hi Inga, There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack. It will not affect the flavor of the cheesecake.
Did you place it in boiling water in another larger pan when you went to bake it? Also was your cream cheese room temp when you started? Also spraying the pan with pam so it does not stick will also help.
Can I add parchment paper to the bottom of the pan to remove pie from pan bottom?
Hi April, yes that would be a good idea too.
Hi Natasha,
This cheesecake doesn’t need to be cooked in a water bath?
Hi Eve, 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.
Has anyone had problems with jiggly middles? I baked it for an hour at 350 like the recipe states but my middle is still raw. Oven is usually spot on and I don’t see any other comments with the same issue? Advice?
Hi Bethany, usually if the center is too wobbly, baking a little longer will do the trick. Using a smaller springform pan can make the cake taller and make it take longer to bake also.
Hello Natasha.
Thank you for posting this recipe. I made this without the caramel sauce or whipped cream and it was fantastic. I had to use a pie pan (no springform) so I have enough left for another one.
Again, thank you. It is wonderful.
I’m so glad you enjoyed it, Matt! Thank you for the wonderful review!
I want to make this pumpkin cheesecake next week for Thanksgiving. I went to buy the needed ingredients and they only carried canned ‘pumpkin’ and had no ‘pumpkin pie mix’. What can I add to the recipe to make just the pumpkin work? It’s my understanding that the mix has sweeteners and spices along with the pumpkin. Any guidance on what I could do?
Hi Ron, we have made this with pumpkin puree and it still works. You can add a little extra spice to compensate.
Hi Natasha my question is how do I stop the pumpkin cheesecake from sticking to the springform circle every time I release it the pumpkin cheesecake is sticking to the circle
Hi, one trick is to line the bottom of the pan with a circle of parchment paper to make it easier to transfer.
When ever I do a cheesecake I use 2 tbsp of cornstarch. It makes the world of difference in texture and no cracking on the surface. Nothing tops pumpkin!
Thank you so much for sharing that with me.
Just a quick question. The recipe call for pumpkin pie mix. Is that the equivalent of pumpkin pie filling or is it pumpkin puree? Canadian asking.
Hi Les, It should be the equivalent of pumpkin pie filling. If you are not able to find that, you can use pumpkin puree.
Hello! If using canned pumpkin purée instead of pumpkin pie mix, how much pumpkin pie seasoning would you recommend to add? Seems like it would need more than the original recipe calls for. Thank you!
Hi Allyssa, I have tried this with equal parts of regular pumpkin puree from a can and it still worked well. I recommend for you to check out the comments section too below the recipe for more tips.
How would it affect the recipe if I use a 10 inch pan?
Hi Peggy, I haven’t tested that in a 10-inch pan, but I would watch it closely since it will be a thinner cake and may bake quicker.
Every recipe I loved I tried the most recipes is very tasty
Thank you Natasha for your delicious food recipes.
You’re welcome! I’m so happy you’re enjoying our recipes!
Hi Natasha,
Can’t wait to taste this cheesecake! The recipe calls for 1 Tbsp. vanilla. Is that a typo? Seems like a lot of vanilla.
Hi Loretta, that is correct. You can use less if you prefer but it does not overwhelm the cake to use the amount listed in the recipe.
I made this for my sons Halloween birthday. It came out delicious now i will always use this recipe.
Hello there, thanks for sharing your great feedback with us. I’m glad you loved this recipe!
Hi I did this with a water bath and it was a bit undercooked in the middle I figured it was my fault for not following the recipe exactly as it should be then I did it how you said and there is a gigantic crack on the top
Hi Pamela, I highly recommend watching the video tutorial to see where the process may have changed or the product started to look different.
I can’t find any video related to the pumpkin cheesecake . Only the regular . Please share.
Hello Natalia, there’s no video for this yet, just this recipe. Hopefully, in the future, we can do a video on this.
Video tutorial ?
Hi Natalia, we do not have a video tutorial for pumpkin cheesecake yet. We have an amazing pumpkin pie though that we just posted.
Making this today as a trial run for Thanksgiving. Looks amazing! Do you think I could use Captain Morgan spiced rum for the whipped cream?
Hello Candace, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
I made this today, and it risen really high over my springform pan, is there a reason that it done this
Hi Joshua, a cheesecake will do that – rise and then settle back down as it cools. The result will be a lovely souffle/cheesecake consistency.
Hi! I’ve made this 2 times and it is amazing, everyone loved it! Do you think I can make them as mini cheesecakes and use the temperature and timing you use in you mini cheesecake recipe?
Hi Nancy, I haven’t tested this as mini cheesecakes but I think you’re on the right track! If you experiment please let me know how you like that.
Thank you for this delicious recipe — I can’t wait to serve it for dessert on Thanksgiving. I, too, used a pie dish and thus had a good amount of filling left over. I spooned the leftover filling into small ramekins and cooked them in a bath in a baking dish at 325 for 45 minutes and then let them sit in the cracked oven for another 20 minutes. They are incredible!
Great idea! Thank you so much for sharing that with me!
I’d like to try this recipe with fresh cooked pumpkin, not the mix. Any suggestions for tweeking it to incorporate the cooked pumpkin?
Thanks.
Hi Lynn, we prefer the canned for this dessert because it is more concentrated and forms better. If using homemade, be sure it is really well drained.
You can thoroughly drain fresh pumpkin using cheesecloth or a fine-mesh strainer.
Tastes delicious but the cheesecake cracked during the baking and cooling process. Any suggestions?
Hi Nina, There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack. It will not affect the flavor of the cheesecake.
Can’t you do a water bath or steak bath to prevent cracking?
I mean steam bath not steak bath. Lol
Anyone use fat free cream cheese for this recipe? Curious if that changes the taste/consistency at all?
Hi Rory, I have only tested it with regular cream cheese. I think it’s worth testing but haven’t tried myself.
Hi Lisa, 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.
I like your cake 🎂 👍Thank you
I’m glad you do. Thank you!
Hi! I’m making this today for a dinner party
Do you think I can add in some mini chocolate chips? Or will that ruin the cake?
Hi Amy, it’s hard to say how that will take or work texture-wise without testing it. If you happen to experiment I would love to know how you like that.
Hi Natasha, I would love to make this cheesecake. It looks yummy and the caramel sauce looks easy. My question is, can I use a 15 oz. can of pumpkin instead of the canned pumpkin pie?
Hi Audrey, that will still work. I hope you love the pumpkin cheesecake!
I live in Australia. Can you tell me what can replace the tin of pumpkin pie mix. I have never heard of it.
Thanks Carol
Hi Carol, I would use a good pumpkin puree. It doesn’t have to be pumpkin pie mix which is essentially seasoned pumpkin puree.
hi, do you think i could use 2 8-oz blocks of cream cheese instead of 3? my homemade cheesecake recipe only uses 2 and it turns out perfectly- is there any risk in consistency for not adding a third?
Hi Natalia, I haven’t tested it with only two but I imagine it would make a smaller cheesecake.
Wow. This looks amazing. My whole family are huge fans of pumpkin things. I can’t wait to see what new Christmas recipes you post too! Also, I love how funny you are in your recipe videos, my 7 yr. old sister had a laugh.
Hello Lily, same here we love pumpkin recipes and I hope to do more of it soon! Thanks for always watching my videos, I’m glad your 7-year-old sis is also enjoying them!
Cheesecake to die for! Made this yesterday as a trial run for Thanksgiving. Wow. Wow. Wow. Can you tell we loved it? I used pumpkin puree made from homegrown pumpkin.
Fantastic! So happy to hear that you loved this cheesecake, Karen. Thank you!
Do I need to use a water bath method for this?
Hi Kathy, 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.
I am so excited to try this! Especially now that it is fall! I have been looking for a perfect pumpkin cheesecake recipe and I could always go to your channel and find what I need thank you so much!
Hello Ruth, you are so welcome. I hope this becomes a favorite for you!
Hi Natasha, hope all is well with you and your beautiful family. I have a question about the pumpkin cheesecake, can you use pure pumpkin from a can or real pumpkin straight from a pumpkin, as opposed to pumpkin pie filling from a can.
Hi Wendy, Canned pumpkin puree will work great!
Hi!
Do you have a recipe for a pumpkin pie? Or can you recommend one?
I tried the apple pie and it was fantastic.
Thank you !
Hi Matilde, I don’t have a pumpkin pie recipe posted yet but I am working on one and will post it once it’s perfected.
Do you have to use pumpkin pie mix? Or can i just use pumpkin puree…
Hi Aubrey, Canned pumpkin puree will work great!
Can I make these into cupcake tins? If so how would I bake them?
Hi Jennifer, I haven’t tested these as mini cupcakes. Here is our mini-cheesecake recipe.
Yes I have made your mini cheesecakes. They were a hit! Even had someone say best cheesecake they’ve ever tasted. But I was hoping to make a pumpkin version for our upcoming Halloween/anniversary party. Cupcakes are easier to grab at a party then slicing a cake. P.S. I’m also going to make your chocolate cupcakes for those who can’t eat pumpkin. 😁
I was thinking of doing mini pumpkin cheesecakes too for ease! How did the mini cupcakes turn out? Did you have to make adjustments with this recipe?
I just made it and it’s cracked in the middle. Does it mean it is over cooked?
Hi Shar, There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack. It will not affect the flavor of the cheesecake
Mine cracked too!
Mine cracked too!
This is a great recipe, was delicious and everyone loved it. I made it for Canadian Thanksgiving. I did cover the bottom of the pan with foil and placed it on a rimmed sheet with water to prevent it from cracking. Came out perfectly.
Fantastic! Thank you so much, Irene for sharing your good experience with this recipe. I hope you love all the other recipes that you will try.
The first time I cooked it, it came out perfect. 2nd time it cracked, and re-evaluated what I did differently, and realized I over beat the batter, which causes too much air in the batter and then causes the cracks. The only problem I’ve been having is the pumpkin cheese cake sticking to the sides. I’m waiting for a response from Natasha of what I can do. Anyone have any suggestions. I’m thinking of putting a little butter on the inside of the release sides.
For my cheesecakes I make a collar and put it around the inside of the pan using parchment paper and it works good.
It would be really nice if you would put the nutrition facts with each of the recipes that you share.
It’s cheesecake. If you’re worried about nutrition, then cheesecake isn’t for you.
This recipe is amazing!! I made it with the caramel sauce and whipped cream and my kids and husband absolutely loved it. This is definitely a keeper, will be doing it again at Christmas!
I made this Pumpkin Cheesecake today and it was a complete hit! Everyone loved it! It was delicious and easy to make. It turned out perfect. Thanks for the caramel topping tip – it made it better if that was possible! And for the great advice to eventually stop eating the cream cheese and brown sugar “frosting” – it was hard to stop but I did! Thank you so much for this recipe.
You are most welcome, Tracy! Thank you too for sharing your great experience with this recipe. I’m so glad you enjoyed it!
I made everything the exact same way as recipe and it was still liquid in the center after letting it sit in the oven for the additional 45 min. Any idea why?
Hi Jade, I haven’t had that happen before – did you use a different sized pan? Also, consider if your oven maybe runs cooler?
Hi Natasha – I have just popped this in the oven for Thanksgiving tomorrow. The aroma is wonderful as it bakes. Could you please advise on the nutrition information? I need to know the calories for a slice. (If you cut into 10 slices/cake)
Hi Diane, we are working on adding nutrition values to all of our recipes. Thank you for your patience as we have a small team. In the mean time, you might plug in the ingredients into an online nutrition calculator.
Hello. Wondering if I can use dark brown sugar instead of the light.
Hi Cathy, I usually use light brown sugar so I’m not sure. Dark brown sugar has a higher concentration of molasses. It shouldn’t change the finished product except it might turn out darker. Again, without testing it myself, I can’t say for sure
Did you end up trying it with dark brown sugar or light?
This was only my second cheesecake and my very first pumpkin. It came out perfectly. I made it for my son’s 29th birthday and it was a hit. I made it with the caramel sauce. I followed both recipes exactly as printed and wouldn’t change a thing! Thank you for this recipe, Natasha!
You’re welcome, Dee! I’m so glad you enjoyed this recipe!
So, I’m going to try and make this in Ireland for Canadian Thanksgiving, but I don’t have a mixer and I can’t afford one at the moment … what is my alternative there?
Hello Stephanie, a hand mixer should also work.
I used a hand mixer as well and it turned out just fine.(:
Thank you for sharing that with us Tarra!
I baked for 1 hour in a 9″ pan and let it cool in a slightly cracked oven, but it is still incredibly jiggly throughout the whole cheesecake and very shiny. My oven normal cooks at a regular heat, any idea why this could happen? Could there have been too much filling in the pan? I followed recipe to the T.
Hi Marie, it should have just a slight jiggle in the center. I would bake longer if it was super jiggly aft the end of baking. If you use a smaller pan, it would take longer since the cake would be taller in the pan.
Hi Natasha,
Can you make this cheesecake ahead & refrigerate or freeze?
Thanks
Generally, cheesecakes freeze well, however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Hi.I will be making this for Thanksgiving next week-end (in Canada) and was wondering if I can use pumpkin puree that I made from a pie pumpkin?
Hi Carole, I imagine that would work. I would love to know how you like this recipe if you experiment!
If I am using Libby’s 100% Pure Pumpkin and not the pumpkin pie mix, should I add extra spices & sugar, and use less of the pure pumpkin?
Hi Betty, I have tried it both ways and it works well without adding the extra spices and sugar. You can if you prefer a stronger pumpkin spice flavor or more sweetness.
Hi Natasha, Thank you so much for this recipe. I just had a few questions before I get started. I noticed some cheesecake recipes where they use white granulated sugar and yours uses light brown sugar. I’m wondering how that affects the texture and taste of the cheesecake? And also, some use sour cream and some don’t. Can I ask what sour cream does here & if it’s necessary as I am planning to make these into the mini muffin pan size rather than a huge cheesecake. Lastly, I noticed your mini cheesecake with caramel sauce recipe includes condensed milk and this one doesn’t. Just wondering why that is and if it’s because of the size difference of the cheesecakes. Thanks so much!!
Hi Esther, the brown sugar adds some molasses and I think it gives it better color as well. I haven’t tried these in a mini muffin pan without sour cream, but I think it’s worth an experiment, just be sure not to over-bake. If you try that, please let me know how it goes. This is a very different cheesecake base with pumpkin puree and we don’t use condensed milk here.
Hi Natasha,
When using rum does it have to be clear or can it be spiced rum?
Hi Cindy, we use regular clear rum for everything.
We can’t find pumpkin pie filling anywhere in our entire county. Can I just use canned pumpkin?? What would I have to change
Absolutely! Canned pumpkin puree will work great!
Hi Natasha,
I need to make 6” pumpkin cheesecakes. Have you made this recipe in a 6” pan? Can you advise on how to adjust the recipe for two 6” cheesecakes, and the bake time?
Thank you!
-Laura
Hi Laura, I’ve only tested in a 9-inch springform pan, this won’t fit in a 6″ pan, you may need two or divide the recipe. I hope this helps.
I’m looking to divide this recipe for a 6 inch too. Would you be able to tell me how I should go about adjusting the temperature?
Hi Win, without testing that through, it is difficult to give advice on it.
Is pumpkin pie mix the same as pumpkin pie filling? Or is it just plain canned pumpkin?
Hi Erin, the pumpkin pie filling is seasoned.
This is like if the season fall had a baby with all of my favorite things about a very creamy, delicious cheesecake. If I was on my deathbed, this is what I would be having as my last meal. Taste was perfection. Only thing I had an issue with was the bake time. I followed the directions to a “t” and got cracks.
I’m so glad you enjoyed the cheesecake! It could be due to overwhipping the filling. Make sure to use the paddle attachment (not whisk) and beat on medium speed so you don’t get too many air bubbles in there which could cause cracks. Also, be sure to just prop the door open with a wooden spoon for the first 45 minute cooling time. This will allow the cheesecake to cool slowly and set properly – and reduce the risk of cracks from a drastic temperature change. I hope that helps to troubleshoot.
Ok, I’ll admit I’m a cheater lol; I used a store bought gluten free graham cracker crust. Only other difference is I used a GF flour blend and 2 whole eggs + 2 egg yolks only because I need this to be GF and the egg ratio I personally prefer as have used in the past with cheesecakes 😉 The smell was AHHMAZING while mixing ingredients(duh, who doesnt love pumpkin pie + cheesecake=total bliss?!) Its baking up perfectly and is filling my kitchen with the comforting smell of Autumn! Thank you for this wonderfully simple recipe! A MUST for Thankgiving this year!!
That is totally fine, what’s important is that the result was fantastic! Thanks for trying this recipe and also for sharing your great experience with us. We’re so happy that you enjoyed this cheesecake!
I’ve made many pumpkin cheesecakes but this is by far the best we have ever had! I did not change anything except I used ginger snap cookies instead of graham crackers. Will make again!!
Hello Jessica, that is so wonderful to hear! Thanks for your great comments and feedback.
I’m also planning to use ginger snaps for my crust! Specifically Trader Joes Triple Ginger Snaps. I’ll report back next week if it was a success.
Yum! We look forward to your feedback!
I have a question you didn’t bake the pumpkin cheese cake on a bano Maria, or you didn’t mention that. I made the regular cheesecake and it went very good, I am just wonder if I have to bake it the same at bano maria. I would really appreciate your answer, I am making it this friday
Hi Ilmy, 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.
Made the cheese cake (not the toppings) AMAZING, eveybody has loved it. Made it twice, today will be the third time.
That’s so great! It sounds like you have a new favorite!
This sounds amazing! I’m hoping to make it for Christmas Day dessert – but we have 10 people to feed so was considering making it in a 12inch springform pan. Do you have any suggestions on adjusting the recipe amount for that size?
Hi Shauna, it will be a very short cheesecake in a 12″ you may consider making 1.5 to 2 times the recipe.
I made this cheesecake as directed. It was fabulous! Even though the top cracked because I wasn’t sure if it was done, it was still creamy. I just covered the cracks with the caramel sauce. Delicious!
I’m so glad you enjoyed that, Linden! Thank you for that awesome review!
How come my cheesecake center didn’t sink like yours is mined not finish baking?
Hi Angelina, with cheesecakes, they typically rise in the oven and then settle down as they cool and set.
Made this recipe and followed it to the letter, I’ve never made cheesecake even though I love cooking and baking because I was always intimidated! So happy I tried this recipe, my husband who doesn’t like pumpkin but loves cheesecake said that this was one of the best cheesecake he has ever had! Restaurant quality and worth every calorie.
Awww that’s the best! I’m so glad you went for it! Thank you so much for sharing that with me. I’m all smiles!
Made this fabulous cheesecake for Thanksgiving. Let me tell you – it was the star of the dessert table! Everyone commented on it. A couple notes, I accidentally bought pumpkin purée instead of pie filling so to compensate for flavor I added an additional 1/2 tsp. of the pumpkin pie spice. Flavor was excellent! Also, people here have mentioned that their cheesecake cracked. Mine did pretty badly as well (I didn’t do a water bath FYI). However, I learned how to fix this issue with a clever trick! After the cheesecake is fully chilled and set (I did overnight) warm an offset spatula in some hot water, wipe clean, and then use it to gently press and spread the top of the cheesecake until you fill in the cracks and smooth out the top, stopping periodically to wipe off the spatula and rewarm it. Once you’re satisfied with the repair job, pop it back in the fridge for a bit to firm back up before serving. Works like a charm. Thank you, Natasha, for this excellent recipe!!!
I’m so glad you loved the pumpkin cheesecake and thank you for sharing your great tip about cracks. I love that!
I figured this would taste good. I was not prepared for just how amazing it would taste. I topped it with caramel, homemade whipped cream, and chopped pecans. So so good!!
It is one of our favorites! Thank you for that awesome review, Andrea!
I just made this tonight for Thanksgiving 2020. The batter tasted amazing so I can’t wait for the final product! Going to make the rum whipped cream and caramel sauce. I baked it 1 hr and left it 45 minutes in the oven with the door propped slightly open with the wooden spoon. No cracks! Wish I could upload the picture to show you how beautifully it turned out! I did not use my convection baking setting (FYI). I am now cooling to room temperature so I hope that does not cause any cracking.
I always love to hear success stories. I hope you love the pumpkin cheesecake.
OMG! This is the best cheese cake ever! The texture is perfect, and the caramel sauce is just amazing! I will definitely save and use this recipe over and over again! Natasha, whatever I tried from your recipes came out delicious! You are my favorite! Thank you for all the goodies!
I’m so happy to hear that. Happy Thanksgiving!
Hi Natasha! Love your recipes, this one looks amazing! I’m thinking about making this crust-less. Would there need to be any adjustment to the cooking time? Thanks!
Hi Kayla, without tested that I can not advise. If you experiment please let me know how you like that.
Could adding a tbsp of rum be too much?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made this cheesecake for our lunch at office. It turned out delicious! I skipped caramel topping as I didn’t have time for it. But my cheesecake cracked just in the middle while cooling in the oven. Any idea why?
Hi Inessa, I’m so glad you enjoyed the cheesecake! It could be due to overwhipping the filling. Make sure to use the paddle attachment (not whisk) and beat on medium speed so you don’t get too many air bubbles in there which could cause cracks. Also, be sure to just prop the door open with a wooden spoon for the first 45 minute cooling time. This will allow the cheesecake to cool slowly and set properly – and reduce the risk of cracks from a drastic temperature change. I hope that helps to troubleshoot.
Yes, I followed your recipe step-by-step, used puddle attachment and a spoon to cool cheesecake on the oven. Maybe just over whipped a little bit. But it was delicious anyway 🙂
Hi Natasha – Cheesecakes have a tendency to crack. If you bake it in a pan of water (a waterbath) that usually stops cracking. Also the cooling it in the Oven with the door open as you said. Lovely site – Melinda – (a Granny who has been baking for a long time)
Thank you for sharing that with me, Melinda!