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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.

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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.

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 *measured correctly
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

Pumpkin Cheesecake Recipe-2

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.

Pumpkin Cheesecake Recipe-8

Pumpkin Cheesecake Recipe-3

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.

Pumpkin Cheesecake Recipe-10

Pumpkin Cheesecake Recipe-11

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).

Pumpkin Cheesecake Recipe-12

Pumpkin Cheesecake Recipe-5

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

4.97 from 387 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
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. 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: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $12-$15
Keyword: Pumpkin Cheesecake
Cuisine: American
Course: Dessert
Calories: 565
Servings: 10 slices

Ingredients

The 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

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.

  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.
  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, 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.
  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 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.
Nutrition Facts
Pumpkin Cheesecake Recipe
Amount Per Serving
Calories 565 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Cholesterol 160mg53%
Sodium 547mg24%
Potassium 255mg7%
Carbohydrates 59g20%
Fiber 4g17%
Sugar 39g43%
Protein 8g16%
Vitamin A 4766IU95%
Vitamin C 2mg2%
Calcium 144mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Joan
    November 26, 2021

    Fantastic recipe.
    Only change I did was bake in a water bath.
    The caramel sauce was awesome. The cheesecake creamy,great texture. Best pumpkin cheesecake ever!

    Reply

    • Natasha's Kitchen
      November 26, 2021

      Aaw love it! I’m happy to hear that you enjoyed this recipe so much.

      Reply

  • Sarah
    November 25, 2021

    Yet another successful and delicious recipe from Natasha! This was the hit of out Thanksgiving meal! So creamy and flavorful. I was worried as, despite all my precautions, there still was water in the foil wrap, but I lined the springform with parchment which kept the water out. I was a good girl and followed all instructions, including having a couple of spoonfuls of the cream cheese/brown sugar mix…definitely do not skip that step! Thanks, Natasha! Your recipes are always fabulous!

    Reply

    • Natasha's Kitchen
      November 26, 2021

      Love it and I’m glad it turned out great! Thank you for sharing, Sarah. We appreciate this review.

      Reply

  • Mary Hunt
    November 25, 2021

    This turned out really good, I did have some cracking on the outer rim but I’m going to cover that with whipped cream. I especially love that you put the measurements of the ingredients in the directions and in the ingredient list. I didn’t have to keep looking back while making it. Such a small detail but so appreciated!!

    Reply

    • Natasha
      November 25, 2021

      I’m so glad you found that helpful. Thank you for that feedback and Happy Thanksgiving to you!

      Reply

  • Taylor K
    November 25, 2021

    I do not have the paddle attachment for a mixer, can I just use a regular mixer? I have never heard of a paddle attachment before.

    Reply

    • Natashas Kitchen
      November 25, 2021

      Hi Taylor, the reason for the paddle attachment is so that it doesn’t incorporate too many air bubbles into the batter, which can cause the cheesecake to crack. Be careful not to beat on too high of a speed. I hope you love it!

      Reply

  • Gregg
    November 25, 2021

    In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!

    Reply

    • Natasha
      November 25, 2021

      Thank you so much for sharing! I appreciate all of the helpful tips for baking in a water bath. Happy Thanksgiving to you!

      Reply

  • Tanielle D.
    November 25, 2021

    Would the measurement all be the same if I turned this into pumpkin cheesecake cupcakes?

    Reply

    • Natasha
      November 25, 2021

      Hi Tanielle, I haven’t tested this as mini pumpkin cheesecakes, but those can be tricky since they bake faster and if they are overbaked then tend to get caved in. You can see our mini cheesecakes here as a reference for baking instructions.

      Reply

  • Anna
    November 24, 2021

    Hi I’m making this tomorrow morning and just realized you called for pumpkin pie mix not the regular canned pumpkin purée….would that work? Or do I need to go buy the pumpkin pie mix?
    Thank you!!

    Reply

    • Natasha's Kitchen
      November 25, 2021

      Hi Anna, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!

      Reply

  • lynne
    November 24, 2021

    Hi all. Natasha, lovely recipe. My cheesecake also cracked…a lot. But I am sure I overmixed it, as I wanted any bit of cream cheese to be incorporated in. That wasn’t necessary. Next time I will mix to combine, and not mix over and over.

    Reply

    • Natasha's Kitchen
      November 25, 2021

      Hi Lynne, 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.

      Reply

  • Tiffany Pessah
    November 24, 2021

    Hi, I made this last year and it was an amazing hit!

    This year, I am not feeling as confident about the cheesecake. I didn’t take out all the lumps so there are some cheesecake lumps 🙁 I cooked it for one hour and left the door propped open for 45 mins. It’s been sitting out now for 3.5 hours and I put Saran Wrap on top to pop it into the fridge, the Saran Wrap stuck to the top. I then touched the top and it was a bit loose on top and was “wet” on top. Is this something I should be concerned about? I popped it into the fridge for the night.

    Reply

    • Natasha
      November 25, 2021

      Hi Tiffany, plastic wrap will stick to the surface of cheesecakes so you want to keep it tight around the baking pan and off of the surface of the cheesecake. Lumps usually indicate that the cream cheese wasn’t softened long enough. I think it will still be ok even with some lumps in the mixture. The cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.

      Reply

  • Nancy Tebeau
    November 24, 2021

    Hello. I’d like to make this cheesecake with an egg substitute as my kids have egg allergies. Has anyone used an egg substitute yet to make this cheesecake? If so, which works best (flax, chia or bobs red mill egg substitute)? Appreciate the help in advance!

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Nancy, I haven’t tested that to advise on the outcome. I also looked through our reader comments, and there’s no mention of an egg substitute. If you experiment, let me know how you liked the recipe.

      Reply

  • Stephanie
    November 24, 2021

    Hey! I don’t have a wooden spoon to crack open the oven. Is there anything else I could use? Could I just open the door completely? Thanks!

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Stephnie, we used a wooden spoon since it won’t damage the door/ oven. You can also use other items like silicon spoons or a towel.

      Reply

  • Nicole
    November 24, 2021

    I am making this tonight but I have a pre-made crust I bought. If I use the store-bought crust do I need to place it inside a springform pan?
    Thanks in advance!

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Nicole, I imagine store-bought may work! I haven’t tested that myself, but I hope you love this recipe!

      Reply

  • Tiffany Marie Johanneson
    November 24, 2021

    Help! I’m out of sour cream! What can I use as substitute??

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Tiffany, I haven’t tried anything else so I can’t really say. Maybe plain Greek yogurt would be the next best thing?

      Reply

  • Sharon K Davenport
    November 24, 2021

    hi how jiggly will it be once it finishes cooling in the oven?

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Sharon, I would let it bake longer if it is too jiggly in the center, but a little jiggle is okay, and it should be set in the fridge.

      Reply

  • Mary Ann Jones
    November 24, 2021

    Can I use cocoanut brown sugar instead of regular sugar? I am just about to start making the recipe for pumpkin cheese cake.

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Mary Ann, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Troy
    November 24, 2021

    Just tried this recipe and mine cracked like the Grand Canyon.

    Reply

    • Natasha
      November 24, 2021

      Hi Troy, Bummer, although thankfully it won’t affect the flavor and can be hidden with whipped cream. 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.

      Reply

    • AJ
      November 24, 2021

      Happened to me as well. I found this on how to fix the crack but as Natasha mentioned you can cover it with whipped cream

      Reply

    • Bri
      November 25, 2021

      Mine didn’t Crack. I put my spring pan on a deep cookie sheet and add water half way. It works everytime!

      Reply

      • Natasha
        November 25, 2021

        Thank you for sharing! Did you keep the baking times and temps the same? Also, was the water hot when you added it to the pan?

        Reply

  • Rae
    November 24, 2021

    It totally cracked on the top. How do you prevent that? I haven’t cut in to it yet.

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Rae, 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.

      Reply

      • Rae
        November 24, 2021

        Thank you so much for replying! You are probably right. I probably mixed it too long! I bet it is gonna still be good on Thanksgiving😊

        Reply

    • Ivanka
      November 24, 2021

      This happened to me too, and then I realized – always bake cheesecake In A water bath, even if the recipe doesn’t call for it.

      Reply

  • liz
    November 24, 2021

    Hi! The recipe calls for pumpkin pie mix. Is that different than a can of Libby’s pumkpkin?

    Reply

  • Becky
    November 24, 2021

    Hi Natasha! I’m looking forward to making your pumpkin cheesecake today for Thanksgiving tomorrow! Like some other commenters, I got regular pureed pumpkin rather than the pumpkin pie mix. I didn’t see if you mentioned in previous comments, do you think I need to add any additional pumpkin pie spice or sugar or is it fine to substitute as is? Thanks!!

    Reply

    • Natasha
      November 24, 2021

      Hi Becky, you can add more spice if you want to but it is not necessary and the pumpkin cheesecake will still work. I have tested with both and I did not add more sugar when using pumpkin puree, just make sure it’s a good puree like Libby’s which is very concentrated and my favorite for baking.

      Reply

  • Michaela Rosenblatt
    November 23, 2021

    I’ve made this pumpkin cheesecake every year for 4 years now! It’s ALWAYS a hit at Thanksgiving and Christmas. I’ve tried other people’s recipes along with restaurants, and this is by far the best I’ve ever had.

    I left a review in 2017 but I had to come back for the recipe and show some more love.

    Thank you again, Natasha!

    Reply

    • Natashas Kitchen
      November 23, 2021

      You definitely have a holiday favorite, Michaela! Thank you so much for sharing that with me.

      Reply

    • Kelli Snider
      November 24, 2021

      And thanks to Michaela, this is the second year I am making it!

      Reply

  • Sarah Hunt
    November 23, 2021

    Have this in the oven now and I hope it turns out good! I’m Making it for thanksgiving! The center was still a little jiggly but I’m going with the directions and hopefully it will be done! Can’t wait to try!

    Reply

    • Natashas Kitchen
      November 23, 2021

      Once it sets, it will be so good! I hope you love this recipe, Sarah!

      Reply

  • Val
    November 23, 2021

    Hi Natasha! Just wondering about the calorie info – does that include the caramel sauce? Do you know what the count will be with out it? I just know someone is going to ask me if I make this. Thanks!

    Reply

    • Natasha
      November 23, 2021

      Hi Val, the pumpkin cheesecake nutrition label includes the 1 cup of heavy whipping cream for the topping but does not include any of the other optional toppings. It does not include the caramel sauce.

      Reply

  • Diane Wendroff
    November 22, 2021

    How many days ahead can you make the pumpkin cheesecake?

    Thank you

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Diane, It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.

      Reply

    • Michelle
      November 24, 2021

      Hello! Is it possible to do this recipe as mini pumkin cheesecakes? If so does it change the length of time and heat it needs to be baked at? Suggestions?

      Reply

      • Natashas Kitchen
        November 24, 2021

        Hi Michelle, I haven’t tested this as minis, but we do have regular mini cheesecakes posted, which might be a good reference if you experiment.

        Reply

  • Laurie
    November 20, 2021

    I have made this cheesecake time and again with rave reviews from friends. I know the recipe calls for a 9 inch springform pan but can it also be made in a 7 inch pan, and if so, do I need to alter the quantity of ingredients and/or the baking time? This will be the star of our Thanksgiving feast!

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Laurie, without testing that in a 7-inch pan, it is difficult to advise on it. I imagine you will need to adjust the recipe to fit one pan.

      Reply

  • Pat
    November 19, 2021

    If I half the filling recipe, should I half the baking time? I’m thinking of making this recipe as a base and adding a pumpkin mousse on top.

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Pat, I haven’t tried that to advise on the bake time change. It shouldn’t change by much, though. If you happen to experiment, I’d love to know how you like it!

      Reply

  • Teairra Gibson
    November 19, 2021

    I love this recipe, it turned out great!!!
    I was wondering if I can use this recipe to make mini cheesecakes instead of one big one?

    Reply

    • Natashas Kitchen
      November 19, 2021

      Hi Teairra, I haven’t tested this as minis, but we do have regular mini cheesecakes posted which might be a good reference if you experiment.

      Reply

  • sue
    November 18, 2021

    Can I use pumpkin puree rather than pumpkin pie mix when making the cheese cake?

    Reply

    • Natasha's Kitchen
      November 18, 2021

      Hi Sue, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!

      Reply

      • Leigh
        November 23, 2021

        I ended up getting a large T shaped crack in the top while happened during the 45 mins when the oven was off. Do you know what can cause this? I still have to make another one for Thanksgiving and want to avoid the crack of I can. Thanks!

        Reply

        • Natashas Kitchen
          November 23, 2021

          Hi Leigh, 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.

          Reply

  • Teairra Gibson
    November 18, 2021

    I absolutely love this recipe turned out perfectly!!!
    Was wondering if I can use this recipe to make mini cheesecakes?

    Reply

    • Natasha's Kitchen
      November 18, 2021

      I’m so glad you loved it! I think that will be okay but I honestly haven’t tried that yet to advise on the measurements and timing. If you do an experiment, please share with us how it goes.

      Reply

  • Josie Lierman
    November 16, 2021

    I don’t have a paddle attachment for my mixer does that matter? How many days in advance of Thanksgiving can I make this?

    Reply

    • Natashas Kitchen
      November 16, 2021

      Hi Josie, the reason for the paddle attachment is so that it doesn’t incorporate too many air bubbles into the batter, which can cause the cheesecake to crack. Be careful not to beat on too high of a speed. I hope you love it!

      Reply

  • Joanne Olsen
    November 16, 2021

    Natasha this looks yummy and I am looking forward to making it for Thanksgiving . I noticed that you are using a dark coated pan for the cheesecake. I usually dial back 25 degrees when using a coated pan. Should I bake at 325 degrees if using a coated pan?

    Reply

    • Natashas Kitchen
      November 16, 2021

      Hi Joanne, it worked perfectly in that pan for my cheesecake! I hope you love this recipe!

      Reply

  • Nancy
    November 16, 2021

    Natasha, this looks amazing and I am wanting to add this as one of my deserts that I am bringing to our Thanksgiving get together this year. We are traveling about an hour and a half. do you think this would be alright and how would you recommend doing so. Thanks!!

    Reply

    • Natasha
      November 17, 2021

      HI Nancy, that should be fine if it’s going straight from the fridge and kept out of the sun. If you can keep it in a cooler that’s even better. Make sure to refrigerate right away when you get to your destination and definitely add freshly whipped cream just before serving. Pre-whipped cream won’t travel well.

      Reply

    • Sarah
      November 17, 2021

      Make sure to put it in the cooler, or at the very least securely in your trunk where the heat of your car can’t get to it! Just make sure it’s in a safe pie tote or something similar so it doesn’t bounce around.

      Reply

  • Jeannie Biamby
    November 14, 2021

    I made this today baked for 1 hour then on oven cracked open for 45 minutes but then when time to slice its soft in center… what did I do wrong

    Reply

    • Natasha
      November 15, 2021

      Hi Jeannie, was your oven fully preheated? Some ovens don’t preheat properly (like my own) and I highly recommend getting an in-oven thermometer to hang in the center of your oven to track accuracy of the oven.

      Reply

    • Eileen
      November 21, 2021

      I made this recipe this afternoon. Will admit I sampled the filling before and it was delicious. But cheesecake came out with huge t-shaped trench. Will try again with water bath. Also, I don’t have paddle attachment so maybe too much air from mixer. Better just to hand mix after adding pumpkin mixture?

      Reply

  • Trevor Griffin
    November 14, 2021

    Hi, I bought McCormick Pumpkin Pie Spice, but I also made pumpkin pie spice with your recipe. The two spice blends smell distinctly different. Which one will make my pumpkin cheesecake taste better? Which one do you prefer?

    Reply

  • DancingD
    November 9, 2021

    For the crust, I used a combo of honey graham crackers and ginger snaps. That was delicious. The whole thing was tastyyyyyy!

    Reply

    • Natasha's Kitchen
      November 9, 2021

      Thanks for sharing that with us, great to hear that you loved this cheesecake!

      Reply

  • Maria
    November 3, 2021

    Greetings from UK! First of all I’d like to say that I love your blog and all of your recipes. They always come out fantastic and they are easy to follow. I just baked the cheesecake and used low fat cream cheese, and pumpkin puree(no pumpkin pie mix in UK) We haven’t it tasted yet, but it’s cooled in oven for 45 mins and had no cracks! Smells delish.. fingers crossed it’s turned out great!

    Reply

    • Natasha's Kitchen
      November 3, 2021

      I hope you love this recipe and all the other recipes that you will try, Maria. Thank you for your good comments and feedback!

      Reply

    • Sandra Lee Manasco
      November 8, 2021

      If you can get pumpkin pie spice that will work. I think real pumpkin rather than the mix is better anyway. UK bakers the best!😁

      Reply

  • Remy Thompson
    October 31, 2021

    I made the cheesecake pumpkin. The recipe said bake in 1 hour after that turn off the oven. open the open put a wooden spoon and leave the cheesecake inside the oven for 45 mins. But when I bake it for one hour the middle still runny. So I add more 45 mins to bake. It turns good.

    Reply

  • Brenda
    October 24, 2021

    Thank you for the amazing cheesecake recipe Natasha! I made this for a family get-together this past week, and it turned out great, and that flavour – oh my 😋
    I have made quite a few of your recipes, and am grateful to have found your blog. Whenever I’m looking for a recipe for something, I will check your website first before I check other sites or even Pinterest. Thanks so much for sharing 😃

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Hello Brenda, thank you for sharing that with us. I’m happy to know that my recipes are always a bit hit for you and your family.

      Reply

    • Shawn
      November 24, 2021

      Just a quick question…could regular white sugar be substituted for the brown and does this change the flavor?

      Reply

      • Natashas Kitchen
        November 24, 2021

        Hi Shawn, the brown sugar adds some molasses, and I think it gives it a better color, so I think it’s best to use brown sugar.

        Reply

  • Chiara
    October 22, 2021

    I have this in the oven right now and it’s been an hour. Doesn’t look like it’s quite ready. I’ll leave it in for about 10 min more. Fingers crossed.

    Reply

    • Natashas Kitchen
      October 23, 2021

      I hope you love this recipe, Chiara!

      Reply

  • Carmelita Rabacal
    October 22, 2021

    Hi Natasha!
    Thank you so much to this recipe pumpkin cheesecake. I used butternuts Squash instead. It turned really good and looks very yummy. I cannot wait to try them it’s cooling down in the oven right now.

    Reply

    • Natashas Kitchen
      October 22, 2021

      I hope you love this cheesecake! I bet your home smells so good right now!

      Reply

  • Susan Rodriguez
    October 21, 2021

    Hi Natasha, I currently have this cheesecake in the oven with my fingers crossed…I misread the recipe and used a can of plain pumpkin vs pumpkin pie mix. Do you think its going to come out ok? Thanks!

    Reply

  • Rosalba
    October 16, 2021

    Made this today as a fall dessert for my family and everybody loved it! Perfect mix of pumpkin and cheesecake 🙂

    Reply

    • Natasha's Kitchen
      October 17, 2021

      I’m glad to hear that the recipe was a huge hit!

      Reply

  • Antonella Ruscitto
    October 13, 2021

    Hello – I cannot tell you how much my Thanksgiving guests loved this dessert!! This was by far the best ever pumpkin cheesecake ever tasted let alone made by me. I made the caramel sauce and whipped topping with rum. Baked as mini cheesecakes using a springform pan that makes 12 minis at a time. Thank you so much for the recipe. I am making it again less than a week later!! This will be my go to fall dessert recipe.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      You are very welcome, Antonella. I’m happy to hear that this was a huge hit! You have shared some lovely feedback with us and we appreciate it.

      Reply

  • Violet
    October 11, 2021

    Hi there, I love all your recipes.
    I made your pumpkin cheesecake for the Canadian thanksgiving this weekend. It was amazing!!! One question how do I make it not crack open on top at the end of baking. I covered it with the whip cream this time. Just want to know for future.
    Violet

    Reply

    • Natasha
      October 11, 2021

      Hi Violet, Happy Thanksgiving! 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.

      Reply

      • Nancy Brown
        November 14, 2021

        Mine cracked as well. I’m going to try a water bath next time. I also found an hour was not enough baking time. I baked my last one for 80 minutes and it was much better

        Reply

  • audrey
    October 11, 2021

    Hi there!
    Your recipe was a big hit at our Canadian Thanksgiving table! Everyone ooohed and aaaahed over it! Followed your advice on keeping the oven door open to cool and not a single crack appeared. Very creamy, full of flavor and a great marriage of pumpkin and cheesecake.

    Reply

    • Natasha's Kitchen
      October 11, 2021

      Thanks for your awesome feedback, Audrey. So great to hear that the Pumpkin Cheesecake was a huge hit! Thanks a lot for sharing that with us.

      Reply

  • Andrea
    October 9, 2021

    hi all. I just made this and did the water bath. No cracks, but the bottom of my spring form pan looked a bit wet when I took the tin foil off…there was a gloopy butterish looking stuff on it. Do you think water got in there and wrecked the crust? What should I do?

    Reply

    • Natasha
      October 10, 2021

      Hi Andrea, It should still be ok. That could just be butter that separated from the crust a little bit and shouldn’t harm the crust. It should be ok after refrigerating and giving the cheesecake time to cool and set.

      Reply

    • Amanda
      November 22, 2021

      Did you change the temp/cooking time since giving it a water bath?

      Reply

  • angie
    October 8, 2021

    I have a can of 100% pure pumpkin and its 14oz can, would I be able to use that?

    Reply

    • Natasha's Kitchen
      October 8, 2021

      Hi Angie, I think that will work. If you try that, please share with us how it goes.

      Reply

  • Tasha
    October 7, 2021

    How long will this last in the fridge? I want to make it Fri and serve on Sun. Will that still work?

    Reply

    • Natasha
      October 7, 2021

      Hi Tasha, yes that would work great, just keep the pan covered with plastic wrap (making sure it’s not touching the surface of the cheesecake), and wait to add your whipped cream and toppings until you are ready to serve.

      Reply

      • Glenn
        October 10, 2021

        I could not find my go to recipe for pumkin cheesecake so have tried yours; it is in the oven and will be eaten tomorrow for Cdn. Thankgiving; will let you know how it goes over with my wifes family (but I am sure it will be great)!

        Reply

        • Natasha's Kitchen
          October 10, 2021

          I hope you love it, Glenn!

          Reply

  • Marco
    October 6, 2021

    Excellent! I was impressed and I received a lot of compliments. One of my friends said it was the best cheesecake he had.
    I strongly recommend to top it with roasted pecans (that hide potential cracks and give some crunchiness) and the delicious homemade caramel sauce suggested. Whipped cream is nice but not a must as the other two toppings.

    Reply

    • Natasha's Kitchen
      October 6, 2021

      Hi Marco, that’s fantastic feedback! Great to hear that the cheesecake was a hit, thank you for sharing this review with us.

      Reply

  • Jodie
    October 6, 2021

    Can we use plain pumpkin or does the recipe call for the flavoured pie filling? I’m in Canada so I don’t have Libby’s. Thanksgiving is this weekend for us and I was hoping to make this ☺️

    Reply

    • Natasha
      October 6, 2021

      HI Jodie, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!

      Reply

  • Millie Naor
    September 30, 2021

    Suggesting to use a waterbath which usually prevents cracking. Just made the cheesecake and it’s baking. The batter tastes great and this was easy to make!

    Reply

  • Lidiya
    September 30, 2021

    I was wondering if this recipe would work in the form of mini cheesecakes? The ones in cupcake forms.

    Reply

    • Natasha
      September 30, 2021

      Hi Lidiya, I haven’t tested this as minis, but we do have regular mini cheesecakes posted which might be a good reference if you experiment.

      Reply

  • Dolores J Gockel
    September 29, 2021

    Considering ur using pumpkin pie MIX, which has 76 to 90 grams of sugar in it, why in the world would u add another 1-1/2 cups of sugar to the recipe? That’s a LOT of sugar. Dolores

    Reply

    • Natasha
      September 30, 2021

      Hi Dolores, the cake itself is not overly sweet. We also don’t love desserts that are too sweet. Keep in mind the amount of cream cheese and it would be pretty bland without adding the extra sugar.

      Reply

  • Melissa
    September 6, 2021

    I baked this cheesecake recipe last night. After baking, the cheesecake cracked. How to dress it up without showing the cracks? How to prevent cracking?

    Reply

    • Natashas Kitchen
      September 6, 2021

      Hi Melissa! Whipped cream works great!

      Reply

    • Emily Taylor
      September 23, 2021

      Bake it in a water bath next time.

      Reply

  • Pam
    September 5, 2021

    Hello. How are you? You…we recipes are delicious. May I ask if I could use a 9 inch square pan with 3 inch tall walls instead of round.
    Thank you for your time and delicious food.

    Reply

    • Natashas Kitchen
      September 6, 2021

      Hi Pam! I bet that would work! I hope you love this recipe!

      Reply

    • Ellen
      November 20, 2021

      This recipe sounds great! Can you make this cheesecake in advance and freeze it

      Reply

      • Natashas Kitchen
        November 20, 2021

        Hi Ellen, cheesecakes freeze well; however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!

        Reply

  • Natalie
    June 19, 2021

    Can you make the whipped cream the day before or will it be best the day of?

    Reply

    • Natashas Kitchen
      June 19, 2021

      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.

      Reply

    • Johanne
      October 9, 2021

      I would stabilize the whipped cream with corm starch or powdered sugar if you plan to use the next day. Whipped cream tends to deflate over time and doesn’t keep its shape. Try one tbsp of corn starch per cup of heavy cream, or replace the granulated sugar with 3 tbsp of powdered sugar (a bit sweeter, admittedly). 3 tbsp of powdered milk per cup also works but I have never tried it. Unflavoured gelatin works best, but since you are not decorating and just using a dollop, gelatin might be overkill 🙂

      Reply

  • Virginia
    March 27, 2021

    Thank you for this wonderful recipe! We all loved it and I’ll be making is again soon.

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Virginia!

      Reply

  • Maria L. Magnus
    March 22, 2021

    do u have this version of pumpkin cheesecake in oreo ?

    Reply

    • Natashas Kitchen
      March 22, 2021

      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.

      Reply

  • cecilia
    January 7, 2021

    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 ?

    Reply

    • Natasha's Kitchen
      January 7, 2021

      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!

      Reply

      • cecilia
        May 3, 2021

        Spring time is here, and I gotta ask if you had any luck with creating a lemon cheesecake?!

        Reply

        • Natasha's Kitchen
          May 4, 2021

          Hi Cecilia, none yet but I have a recipe for lemon bars if you would like to try this.

          Reply

    • Alexandria
      September 26, 2021

      To change to lemon zest 2 lemons, squeeze one lemon into batter 🤗

      Reply

  • diane blossom
    December 27, 2020

    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..

    Reply

  • Vena
    December 27, 2020

    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

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Love it! I’m glad you fell in love right away with this recipe, so good to know that, Vena!

      Reply

  • Susan
    December 27, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      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.

      Reply

      • Cheryl
        October 4, 2021

        Can you use the foil pie pans instead of the spring form pan?

        Reply

        • Natasha
          October 4, 2021

          Hi Cheryl, I haven’t tested that but I think it would overflow a small foil pie pan.

          Reply

  • Linda C
    December 26, 2020

    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

    Reply

    • Natashas Kitchen
      December 26, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Rena
    December 24, 2020

    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.

    Reply

    • Natashas Kitchen
      December 24, 2020

      Thank you so much for sharing that with us, Rena! I’m glad the taste was great!

      Reply

  • Christine
    December 23, 2020

    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?

    Reply

    • Natasha
      December 23, 2020

      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.

      Reply

    • diane blossom
      December 27, 2020

      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

      Reply

  • RL
    December 23, 2020

    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!

    Reply

    • Natasha
      December 23, 2020

      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.

      Reply

  • Cynthia
    December 21, 2020

    I tried this receipt tonight and I loved it. Thank You

    Reply

    • Natasha's Kitchen
      December 22, 2020

      I’m glad to hear that, Cynthia. Thank you for sharing that with us.

      Reply

  • Terri
    December 21, 2020

    HI How many days in advance can this be made?

    Thank you

    Reply

    • Natashas Kitchen
      December 21, 2020

      Hi Terri, It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.

      Reply

      • Terri
        December 21, 2020

        Thank you! Merry Christmas!

        Reply

  • Alexa
    December 20, 2020

    Will this work with a glass pie dish or is it better with a springform pan?

    Reply

    • Natasha
      December 21, 2020

      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.

      Reply

  • Stacy
    December 14, 2020

    Wonderful!

    Reply

    • Natashas Kitchen
      December 14, 2020

      I’m so glad you enjoyed it!

      Reply

  • Dean Reiss
    December 10, 2020

    Natasha, I have a food processor for the crust, but only a hand held mixer for the filling. Will that work?

    Reply

    • Natashas Kitchen
      December 11, 2020

      Hi Dean, a hand mixer should also work.

      Reply

  • Megan K.
    December 7, 2020

    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.

    Reply

    • Natashas Kitchen
      December 7, 2020

      I’m so glad you all enjoyed it, Megan!

      Reply

  • Dan
    December 3, 2020

    I made this recipe this week. Excellent! My guests loved it.

    Reply

    • Natashas Kitchen
      December 3, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Robert Speake
    December 1, 2020

    My daughter made your pumpkin cheesecake recipe for Thanksgiving this year. It was so good. We even had it for breakfast the next day.

    Reply

    • Natashas Kitchen
      December 1, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Viv
    November 30, 2020

    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…

    Reply

    • Natashas Kitchen
      November 30, 2020

      That’s so great! It sounds like you have a new favorite! Thank you for sharing this wonderful review with me!

      Reply

  • Sheri
    November 29, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 30, 2020

      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!

      Reply

  • Ann
    November 28, 2020

    Loved this recipe!!!
    Everyone loved it!
    Question- can you freeze this cheesecake?

    Reply

    • Natashas Kitchen
      November 28, 2020

      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!

      Reply

  • Jenya
    November 27, 2020

    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!

    Reply

    • Natashas Kitchen
      November 27, 2020

      I’m so glad you found a new favorite on our blog Jenya!! That’s just awesome!

      Reply

  • Tiffany
    November 27, 2020

    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!!!

    Reply

    • Natashas Kitchen
      November 27, 2020

      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!

      Reply

  • Ashley C.
    November 27, 2020

    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!

    Reply

    • Natasha
      November 27, 2020

      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.

      Reply

  • Lindsey H
    November 27, 2020

    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?

    Reply

    • Natashas Kitchen
      November 27, 2020

      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.

      Reply

  • Elizabeth Yendrek
    November 27, 2020

    This was the perfect pumkin cheesecake and so easy to make! It will now be replacing pumpkin pie at our holiday dessert table!

    Reply

    • Natashas Kitchen
      November 27, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

      • Jess
        January 26, 2021

        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.

        Reply

        • Natasha
          January 26, 2021

          It sounds like maybe your oven was too hot. Make sure to bake on regular convectional oven mode and not convection.

          Reply

  • Carmen Orrego
    November 27, 2020

    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!

    Reply

    • Natashas Kitchen
      November 27, 2020

      You’re welcome! I’m so happy you enjoyed it, Carmen!

      Reply

    • Spring
      October 12, 2021

      What do you think of using spiced rum instead of regular rum for the sauce? Has anyone tried this?

      Reply

  • Ana C
    November 27, 2020

    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!

    Reply

    • Natashas Kitchen
      November 27, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Amanda D
    November 27, 2020

    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!

    Reply

    • Natashas Kitchen
      November 27, 2020

      You’re welcome! I’m so happy you enjoyed it, Amanda!

      Reply

  • Stephanie Portis
    November 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 26, 2020

      You are most welcome, Stephanie. Great job in making an awesome cheesecake on your first try!

      Reply

  • Savannah
    November 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hello Savannah, nice one, and great job for making a perfect cheesecake! Thanks for giving this recipe a try too.

      Reply

  • Rory
    November 26, 2020

    Hi Natasha, would fat free cream cheese work for this recipe? Thanks!!

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hi Rory, I have only tested it with regular cream cheese. I think it’s worth testing but haven’t tried myself.

      Reply

  • Barb
    November 26, 2020

    This was the BEST cheesecake I have ever made; it looked fabulous, and tasted even better. The Caramel Sauce was the perfect topping.

    Reply

    • Natashas Kitchen
      November 26, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Gabrielle
    November 26, 2020

    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!

    Reply

    • Natashas Kitchen
      November 26, 2020

      Thank you so much for that feedback Gabrielle! I’m happy you enjoyed this recipe!

      Reply

  • Triss
    November 26, 2020

    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.

    Reply

    • Natasha
      November 26, 2020

      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!

      Reply

    • Mizi
      November 21, 2021

      Have you tried a water bath? Basically, you would put your springform pan into a larger one. You pour enough water in to where it would come up half way to the smaller pan. Put in the oven like that. It avoids the crack.

      Reply

  • Ruth Tracy
    November 26, 2020

    Delicious! The top did crack but a little whipped cream hid that when served. I will make this again and again!

    Reply

    • Natasha
      November 26, 2020

      Ruth, thank you for the nice review and for making the recipe 😀

      Reply

  • Natalia Marquez
    November 25, 2020

    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?

    Reply

    • Natasha
      November 26, 2020

      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.

      Reply

  • Sierra
    November 25, 2020

    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.

    Reply

    • Natasha
      November 25, 2020

      Hi Sierra, I think it will still taste great. And I’m glad it looks great. Happy Thanksgiving!

      Reply

  • Rosie Salgado
    November 25, 2020

    Should the filling go to only the rim of the crust or the pan?

    Reply

    • Natasha
      November 25, 2020

      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.

      Reply

  • Ron Durham
    November 25, 2020

    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?

    Reply

    • Natashas Kitchen
      November 25, 2020

      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.

      Reply

      • Ron Durham
        November 26, 2020

        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.

        Reply

      • Ron Durham
        November 26, 2020

        It was a success! Everyone loved it and cooked just right. Thank You. This was my very first attempt at making cheesecake!

        Reply

        • Natasha's Kitchen
          November 26, 2020

          Fantastic! I am so happy to hear that and great to you, Ron.

          Reply

  • Allyson
    November 25, 2020

    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

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hello Allyson, that is fantastic! I’m so glad your family enjoyed this recipe. Thank you for sharing that with us.

      Reply

  • Kerry
    November 25, 2020

    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?

    Reply

    • Kerry
      November 25, 2020

      That was supposed to say “jiggly” in the center, lol.

      Reply

    • Natasha's Kitchen
      November 25, 2020

      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.

      Reply

  • Veronica
    November 25, 2020

    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?

    Reply

    • Natasha's Kitchen
      November 25, 2020

      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.

      Reply

  • Atena
    November 25, 2020

    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.

    Reply

    • Natasha
      November 25, 2020

      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.

      Reply

  • Margarita Orozco Chavez
    November 25, 2020

    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 ,

    Reply

    • Natashas Kitchen
      November 25, 2020

      That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!

      Reply

  • Samantha
    November 25, 2020

    Hi Natasha! What is the drizzle you used on top?

    Reply

  • Kerry
    November 25, 2020

    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?

    Reply

    • Natasha
      November 25, 2020

      Hi Kerry, I would let it bake longer if it is too jiggly in the center.

      Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Kerry, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay.

      Reply

  • Frank Garcia
    November 25, 2020

    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?

    Reply

    • Natashas Kitchen
      November 25, 2020

      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!

      Reply

  • Paula
    November 25, 2020

    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

    Reply

    • Natasha
      November 25, 2020

      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.

      Reply

      • Paula Knier
        November 25, 2020

        It is 9”. Can’t wait to taste it! Thank you!

        Reply

      • Paula
        November 26, 2020

        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.

        Reply

        • Natasha's Kitchen
          November 26, 2020

          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.

          Reply

  • Jamie
    November 25, 2020

    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.

    Reply

    • Natashas Kitchen
      November 25, 2020

      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.

      Reply

      • Sheila S.
        November 25, 2020

        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.

        Reply

        • Sheila S.
          November 25, 2020

          Also, mine seemed a bit more moist in the middle than the one showing in your picture. So I wonder if mine was undercooked?

          Reply

        • Natasha
          November 25, 2020

          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.

          Reply

  • Julia T.
    November 25, 2020

    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?

    Reply

    • Natashas Kitchen
      November 25, 2020

      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.

      Reply

  • Kate
    November 25, 2020

    Realizing I only have pumpkin puree.. any suggestions on how to adjust recipe to use this instead?

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Kate, we have made this with pumpkin puree and it still works. You can add a little extra spice to compensate.

      Reply

  • Barbara Audino
    November 25, 2020

    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

    Reply

    • Natasha's Kitchen
      November 25, 2020

      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.

      Reply

  • Brooke
    November 24, 2020

    Hello!

    Thank you for sharing your wonderful recipes! Does this cheesecake require a water bath?

    Reply

    • Natasha's Kitchen
      November 25, 2020

      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.

      Reply

      • Brooke
        November 26, 2020

        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.

        Reply

        • Natashas Kitchen
          November 26, 2020

          Thank you so much for sharing that with us, Brooke! I’m happy you enjoyed this recipe!

          Reply

  • Kristen
    November 24, 2020

    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!!!

    Reply

    • Natasha
      November 25, 2020

      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.

      Reply

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