FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Cake > Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

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

This post may contain affiliate links. Read my disclosure policy.

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

4.9 from 115 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 kcal
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.

.Final Final Picmonkey Hashtag banner

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

FREE BONUS: 5 Secrets to Be a Better Cook!

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • Elaine
    November 24, 2020

    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.

    Reply

    • Natashas Kitchen
      November 25, 2020

      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.

      Reply

  • Manuela Szalma
    November 24, 2020

    Can you please tell me how to adjust the baking time for making two pumpkin cheesecakes at the same time?
    Thank you!

    Reply

    • Natasha
      November 25, 2020

      Hi Manuela, I haven’t tested that but you may need to rotate them halfway through baking.

      Reply

  • Selaylay
    November 24, 2020

    This was delicious but I prefer a gingersnap crust which I used with wonderful results. Great pumpkin cheesecake recipe!

    Reply

    • Natashas Kitchen
      November 24, 2020

      I’m happy you enjoeyd that! Thank you for sharing that with us!

      Reply

  • Allison
    November 24, 2020

    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?

    Reply

    • Natashas Kitchen
      November 24, 2020

      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.

      Reply

  • Julia L
    November 24, 2020

    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!

    Reply

    • Natasha
      November 24, 2020

      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.

      Reply

  • Diego Rosales
    November 24, 2020

    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

    Reply

    • Natasha
      November 24, 2020

      I hope you absolutely love it and thanks for sharing that with us.

      Reply

    • Luda
      November 24, 2020

      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!

      Reply

  • Kathy
    November 24, 2020

    Hi will the cheesecake be ok if I make it today, Tuesday for Thursday.

    Reply

    • Natasha
      November 24, 2020

      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.

      Reply

  • Jackie
    November 24, 2020

    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!

    Reply

    • Natasha
      November 24, 2020

      Hi Jackie, it could be done but would need more time and quite a bit more elbow grease/ effort.

      Reply

  • Ang
    November 24, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 24, 2020

      Thanks for your appreciation! I hope this recipe becomes your favorite.

      Reply

  • Inga
    November 22, 2020

    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.

    Reply

    • Natashas Kitchen
      November 23, 2020

      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.

      Reply

    • Moya
      November 25, 2020

      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.

      Reply

  • April
    November 22, 2020

    Can I add parchment paper to the bottom of the pan to remove pie from pan bottom?

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hi April, yes that would be a good idea too.

      Reply

      • Eve
        November 24, 2020

        Hi Natasha,
        This cheesecake doesn’t need to be cooked in a water bath?

        Reply

        • Natasha's Kitchen
          November 25, 2020

          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.

          Reply

  • Bethany
    November 21, 2020

    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?

    Reply

    • Natasha
      November 23, 2020

      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.

      Reply

  • Matt Thomas
    November 21, 2020

    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.

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m so glad you enjoyed it, Matt! Thank you for the wonderful review!

      Reply

  • Ron Zupko
    November 20, 2020

    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?

    Reply

    • Natasha
      November 21, 2020

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

      Reply

  • Aldyth kougias
    November 19, 2020

    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

    Reply

    • Natasha
      November 20, 2020

      Hi, one trick is to line the bottom of the pan with a circle of parchment paper to make it easier to transfer.

      Reply

  • Sheila
    November 19, 2020

    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!

    Reply

    • Natashas Kitchen
      November 19, 2020

      Thank you so much for sharing that with me.

      Reply

  • LES SKIBINSKI
    November 18, 2020

    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.

    Reply

    • Natasha
      November 19, 2020

      Hi Les, It should be the equivalent of pumpkin pie filling. If you are not able to find that, you can use pumpkin puree.

      Reply

  • Allyssa Toyebo
    November 17, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      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.

      Reply

  • Peggy Wallace
    November 17, 2020

    How would it affect the recipe if I use a 10 inch pan?

    Reply

    • Natashas Kitchen
      November 17, 2020

      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.

      Reply

  • Ana Pacheco
    November 14, 2020

    Every recipe I loved I tried the most recipes is very tasty
    Thank you Natasha for your delicious food recipes.

    Reply

    • Natashas Kitchen
      November 14, 2020

      You’re welcome! I’m so happy you’re enjoying our recipes!

      Reply

  • Loretta
    November 13, 2020

    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.

    Reply

    • Natasha
      November 13, 2020

      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.

      Reply

  • Zurmineh Khan Meerza
    November 10, 2020

    I made this for my sons Halloween birthday. It came out delicious now i will always use this recipe.

    Reply

    • Natasha's Kitchen
      November 10, 2020

      Hello there, thanks for sharing your great feedback with us. I’m glad you loved this recipe!

      Reply

  • Pamela
    November 10, 2020

    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

    Reply

    • Natasha
      November 10, 2020

      Hi Pamela, I highly recommend watching the video tutorial to see where the process may have changed or the product started to look different.

      Reply

      • Natalia Pena
        November 12, 2020

        I can’t find any video related to the pumpkin cheesecake . Only the regular . Please share.

        Reply

        • Natasha's Kitchen
          November 12, 2020

          Hello Natalia, there’s no video for this yet, just this recipe. Hopefully, in the future, we can do a video on this.

          Reply

      • Natalia Pena
        November 13, 2020

        Video tutorial ?

        Reply

        • Natasha
          November 13, 2020

          Hi Natalia, we do not have a video tutorial for pumpkin cheesecake yet. We have an amazing pumpkin pie though that we just posted.

          Reply

  • Candace J.
    November 8, 2020

    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?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hello Candace, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Joshua
    November 8, 2020

    I made this today, and it risen really high over my springform pan, is there a reason that it done this

    Reply

    • Natasha
      November 8, 2020

      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.

      Reply

  • Nancy
    November 7, 2020

    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?

    Reply

    • Natashas Kitchen
      November 7, 2020

      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.

      Reply

      • KW
        November 25, 2020

        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!

        Reply

        • Natashas Kitchen
          November 25, 2020

          Great idea! Thank you so much for sharing that with me!

          Reply

  • Lynn
    November 3, 2020

    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.

    Reply

    • Natasha
      November 4, 2020

      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.

      Reply

      • Sarah
        November 4, 2020

        You can thoroughly drain fresh pumpkin using cheesecloth or a fine-mesh strainer.

        Reply

  • Nina
    November 2, 2020

    Tastes delicious but the cheesecake cracked during the baking and cooling process. Any suggestions?

    Reply

    • Natashas Kitchen
      November 2, 2020

      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.

      Reply

      • Lisa Carter
        November 7, 2020

        Can’t you do a water bath or steak bath to prevent cracking?

        Reply

        • Lisa Carter
          November 7, 2020

          I mean steam bath not steak bath. Lol

          Reply

          • Rory
            November 25, 2020

            Anyone use fat free cream cheese for this recipe? Curious if that changes the taste/consistency at all?

          • Natasha
            November 25, 2020

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

        • Natasha's Kitchen
          November 8, 2020

          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.

          Reply

  • Soo
    October 31, 2020

    I like your cake 🎂 👍Thank you

    Reply

    • Natasha's Kitchen
      November 1, 2020

      I’m glad you do. Thank you!

      Reply

  • Amy Cousins
    October 31, 2020

    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?

    Reply

    • Natashas Kitchen
      October 31, 2020

      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.

      Reply

  • Audrey Chadwick
    October 29, 2020

    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?

    Reply

    • Natasha
      October 30, 2020

      Hi Audrey, that will still work. I hope you love the pumpkin cheesecake!

      Reply

  • Carol McCarthy
    October 29, 2020

    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

    Reply

    • Natasha
      October 29, 2020

      Hi Carol, I would use a good pumpkin puree. It doesn’t have to be pumpkin pie mix which is essentially seasoned pumpkin puree.

      Reply

  • Natalia
    October 28, 2020

    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?

    Reply

    • Natasha
      October 29, 2020

      Hi Natalia, I haven’t tested it with only two but I imagine it would make a smaller cheesecake.

      Reply

  • Lily
    October 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      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!

      Reply

  • Karen Henderson
    October 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Fantastic! So happy to hear that you loved this cheesecake, Karen. Thank you!

      Reply

  • Kathy
    October 25, 2020

    Do I need to use a water bath method for this?

    Reply

    • Natasha's Kitchen
      October 25, 2020

      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.

      Reply

  • Ruth
    October 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hello Ruth, you are so welcome. I hope this becomes a favorite for you!

      Reply

  • Wendy Hamilton
    October 23, 2020

    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.

    Reply

    • Natashas Kitchen
      October 23, 2020

      Hi Wendy, Canned pumpkin puree will work great!

      Reply

  • Matilde
    October 22, 2020

    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 !

    Reply

    • Natasha
      October 22, 2020

      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.

      Reply

  • Aubrey
    October 18, 2020

    Do you have to use pumpkin pie mix? Or can i just use pumpkin puree…

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Aubrey, Canned pumpkin puree will work great!

      Reply

  • Jennifer Pinon
    October 18, 2020

    Can I make these into cupcake tins? If so how would I bake them?

    Reply

    • Natasha
      October 18, 2020

      Hi Jennifer, I haven’t tested these as mini cupcakes. Here is our mini-cheesecake recipe.

      Reply

      • Jennifer Pinon
        October 18, 2020

        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. 😁

        Reply

        • Lisa C
          October 22, 2020

          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?

          Reply

  • Shar
    October 12, 2020

    I just made it and it’s cracked in the middle. Does it mean it is over cooked?

    Reply

    • Natashas Kitchen
      October 12, 2020

      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

      Reply

    • Jen
      October 20, 2020

      Mine cracked too!

      Reply

      • Deb
        November 19, 2020

        Mine cracked too!

        Reply

  • Irene
    October 12, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 12, 2020

      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.

      Reply

    • Aldyth Kougias
      November 19, 2020

      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.

      Reply

      • Shelley
        November 23, 2020

        For my cheesecakes I make a collar and put it around the inside of the pan using parchment paper and it works good.

        Reply

  • Lark Jackson
    October 11, 2020

    It would be really nice if you would put the nutrition facts with each of the recipes that you share.

    Reply

    • Whitney White
      October 24, 2020

      It’s cheesecake. If you’re worried about nutrition, then cheesecake isn’t for you.

      Reply

  • Tracy Arden
    October 11, 2020

    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!

    Reply

  • Tracy
    October 11, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 12, 2020

      You are most welcome, Tracy! Thank you too for sharing your great experience with this recipe. I’m so glad you enjoyed it!

      Reply

  • Jade
    October 11, 2020

    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?

    Reply

    • Natasha
      October 12, 2020

      Hi Jade, I haven’t had that happen before – did you use a different sized pan? Also, consider if your oven maybe runs cooler?

      Reply

  • Diane
    October 10, 2020

    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)

    Reply

    • Natasha
      October 11, 2020

      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.

      Reply

  • Cathy
    October 9, 2020

    Hello. Wondering if I can use dark brown sugar instead of the light.

    Reply

    • Natashas Kitchen
      October 9, 2020

      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

      Reply

    • Victoria
      November 23, 2020

      Did you end up trying it with dark brown sugar or light?

      Reply

  • Dee Lang
    October 8, 2020

    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!

    Reply

    • Natashas Kitchen
      October 8, 2020

      You’re welcome, Dee! I’m so glad you enjoyed this recipe!

      Reply

  • Stephanie McCabe
    October 8, 2020

    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?

    Reply

    • Natasha's Kitchen
      October 8, 2020

      Hello Stephanie, a hand mixer should also work.

      Reply

    • Tarra Turner
      November 13, 2020

      I used a hand mixer as well and it turned out just fine.(:

      Reply

      • Natashas Kitchen
        November 13, 2020

        Thank you for sharing that with us Tarra!

        Reply

  • Marie
    October 8, 2020

    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.

    Reply

    • Natasha
      October 8, 2020

      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.

      Reply

  • Adrianne
    October 4, 2020

    Hi Natasha,
    Can you make this cheesecake ahead & refrigerate or freeze?

    Thanks

    Reply

    • Natashas Kitchen
      October 5, 2020

      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

  • carole
    October 3, 2020

    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?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Carole, I imagine that would work. I would love to know how you like this recipe if you experiment!

      Reply

  • Betty Pozzi
    October 3, 2020

    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?

    Reply

    • Natasha
      October 3, 2020

      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.

      Reply

  • Esther Cho
    October 1, 2020

    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!!

    Reply

    • Natasha
      October 3, 2020

      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.

      Reply

  • Cindy
    September 28, 2020

    Hi Natasha,
    When using rum does it have to be clear or can it be spiced rum?

    Reply

  • Bethany O’Leary
    September 25, 2020

    We can’t find pumpkin pie filling anywhere in our entire county. Can I just use canned pumpkin?? What would I have to change

    Reply

    • Natashas Kitchen
      September 25, 2020

      Absolutely! Canned pumpkin puree will work great!

      Reply

  • Laura Sullivan
    September 24, 2020

    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

    Reply

    • Natashas Kitchen
      September 24, 2020

      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.

      Reply

      • Win
        October 10, 2020

        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?

        Reply

        • Natasha
          October 11, 2020

          Hi Win, without testing that through, it is difficult to give advice on it.

          Reply

  • Erin
    September 22, 2020

    Is pumpkin pie mix the same as pumpkin pie filling? Or is it just plain canned pumpkin?

    Reply

  • Lfrenchhyyy
    September 19, 2020

    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.

    Reply

    • Natashas Kitchen
      September 19, 2020

      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.

      Reply

  • Dana
    September 6, 2020

    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!!

    Reply

    • Natasha's Kitchen
      September 6, 2020

      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!

      Reply

  • Jessica Graddy
    August 30, 2020

    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!!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hello Jessica, that is so wonderful to hear! Thanks for your great comments and feedback.

      Reply

    • Liz L.
      November 19, 2020

      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.

      Reply

      • Natashas Kitchen
        November 19, 2020

        Yum! We look forward to your feedback!

        Reply

  • Ilmy
    August 24, 2020

    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

    Reply

    • Natashas Kitchen
      August 25, 2020

      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.

      Reply

  • Liz
    July 2, 2020

    Made the cheese cake (not the toppings) AMAZING, eveybody has loved it. Made it twice, today will be the third time.

    Reply

    • Natashas Kitchen
      July 2, 2020

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

      Reply

  • Shauna
    December 15, 2019

    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?

    Reply

    • Natashas Kitchen
      December 16, 2019

      Hi Shauna, it will be a very short cheesecake in a 12″ you may consider making 1.5 to 2 times the recipe.

      Reply

  • Linden
    December 7, 2019

    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!

    Reply

    • Natashas Kitchen
      December 7, 2019

      I’m so glad you enjoyed that, Linden! Thank you for that awesome review!

      Reply

  • Angelina
    December 2, 2019

    How come my cheesecake center didn’t sink like yours is mined not finish baking?

    Reply

    • Natasha
      December 3, 2019

      Hi Angelina, with cheesecakes, they typically rise in the oven and then settle down as they cool and set.

      Reply

  • Angel
    December 2, 2019

    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.

    Reply

    • Natashas Kitchen
      December 2, 2019

      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!

      Reply

  • Mo
    November 28, 2019

    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!!!

    Reply

    • Natasha
      November 28, 2019

      I’m so glad you loved the pumpkin cheesecake and thank you for sharing your great tip about cracks. I love that!

      Reply

  • Andrea
    November 28, 2019

    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!!

    Reply

    • Natashas Kitchen
      November 29, 2019

      It is one of our favorites! Thank you for that awesome review, Andrea!

      Reply

      • Lori
        November 25, 2020

        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.

        Reply

        • Natasha
          November 25, 2020

          I always love to hear success stories. I hope you love the pumpkin cheesecake.

          Reply

  • Camy
    November 28, 2019

    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!

    Reply

  • Kayla
    November 27, 2019

    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!

    Reply

    • Natashas Kitchen
      November 27, 2019

      Hi Kayla, without tested that I can not advise. If you experiment please let me know how you like that.

      Reply

  • Toni
    November 26, 2019

    Could adding a tbsp of rum be too much?

    Reply

    • Natashas Kitchen
      November 27, 2019

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

      Reply

  • Inessa
    November 26, 2019

    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?

    Reply

    • Natasha
      November 27, 2019

      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.

      Reply

      • Inessa
        November 28, 2019

        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 🙂

        Reply

      • Melinda
        December 6, 2019

        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)

        Reply

        • Natashas Kitchen
          December 6, 2019

          Thank you for sharing that with me, Melinda!

          Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.