Pumpkin Cheesecake Recipe
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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!
This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
Optional Pumpkin Cheesecake Toppings:
1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake
How to Make a Pie Crust:
Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.
2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Pumpkin Cheesecake Recipe
Ingredients
The Crust:
- 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:
- 3 8-ounces each packages cream cheese, room temperature
- 1 1/2 cups about 9 oz by weight 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 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
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
-
Pulse graham crackers in a food processor until fine crumbs form.
-
In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
-
In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
-
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
-
In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
-
Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
-
Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
-
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
-
In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
.
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Do you think I would be able to freeze this pumkin cheesecake?
Generally pies freeze well, however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Hello Natasha,
Recipe looks great and I would love to try but I live in the UK and can’t find sour cream. I also don’t have any Greek yogurt on hand. Can I substitute anything else? Or leave it out? I have heavy cream…
Please let me know.
Thanks!
Hi Evie, without testing it, it is difficult to make that kind of recommendation. Do you have a thick plain yogurt? That might be the best bet.
After searching and looking at numerous recipes I kept coming back to yours. I made this for Thanksgiving and it was a huge hit! I made a pecan praline sauce to serve with it.
Thank you so much!
Rosalie
I’m so happy to hear that! Thank you for sharing your great review!
I wanted to make this cheesecake for Thanksgiving. Went to four different supermarkets to buy the pumpkin cake mix. They were all out!! I finally found it at Target. I’m glad I found it because this recipe is super delicious and easy to make. Everyone loved it. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it!
I followed this recipe a couple years ago when my buddy had a bunch of crook-necked pumpkins from his farm. It came out great then.
Using store bought pumpkin mix – very different stuff than real pumpkin. This time I let the cream cheese get very soft, made the mixing much easier.
Nothing beats homemade!! I’m so happy you enjoyed this recipe!
Can you use canned pumpkin?
Hi Imra, absolutely! Canned pumpkin puree will work great 🙂
I like the way you think! I think your husband is a happy man and it’s obvious you put love into what you make and “bam” it in your own special, kind of twisted and caring way to better one’s experience. I’m looking forward to making this recipe for the holidays and thank you for sharing!
I’m also curious HOW you stay so slim and lovely eating so much good food!
Thank you Catherine! You’re too kind! Everything in moderation is key. Thank you for that wonderful feedback.
Can you substitute real pumpkin for the stuff out of a can? I always make my pumpkin pie from pumpkins I’ve previously steamed and mashed. Will that work instead of the canned filling, or will it not be smooth enough to mix with the other ingredients?
Hi Sarah! There may have to be a few adjustments but it should work just fine. Simply use the same amount of fresh pureed pumpkin as the recipe calls for.
Hi Natasha, I was wondering, if I cooked this in a 8”x11” pan, do you have any idea how long I would need to cook it for?
I want to cut them into small, square cheesecake bites 🙂
Hi Liliy! It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 8″x11″ inch pan myself, I can’t give you exact baking times. Sorry I can’t be more helpful!
Hey Natasha I know you posted this recipe in 2017 but I have made a smaller crust and I have a lot of mix left over and its too late to go to the store and buy another crust (I am to lazy to make my own lol!) could I just wrap it up and put it in the fridge overnight or do I Have to just throw it out?
Thanks!
Hi Kathryn, I’m not sure how it would turn out after being refrigerated. If it firms up with all the cream cheese, you may need to bring it back to room temperature and beat until it is smooth and creamy. I honestly haven’t tested it that way but that is my best guess 🙂
The best pumpkin cheesecake ever. I made this for thanksgiving this year. Everyone loved and enjoyed it. Can you freeze this pumpkin cheese cake? If not can the recipe be cut in half? How would the ingredients be cut in half if this is possible. What size pan would you use? If the pumpkin cheesecake can be freeze, I would like to make 2 separate smaller cakes with one recipe. What size pans would I use to do this. Give one and freeze one.
Thank you for your time
Hi Paulette, I haven’t tried freezing it so I’m not sure but my guess is that it would work. One of my readers wrote in with their experience cutting the recipe in half and baking in a 9″ pie dish: “2 special changes for the glass 9-inch pyrex pie pan: I did not pre-bake the crust AND I cooked it at 400′ for 45 minutes, taking it straight to the cooling rack (I did not leave it in the oven any longer). I used about half of the mix to avoid any overflow.” I hope that helps!
I made this for Thanksgiving and it was INCREDIBLE!! I went to Truluck’s that night and ordered their pumpkin cheesecake, and it tasted awful compared to this one.
Thank you for this recipe, Natasha!
You’re welcome Michaela! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review!
This will be my first cheesecake so I’ve looked at a lot of recipes. I’ve stopped looking and definitely baking this cheesecake. Your recipe doesn’t call for a water bath, correct? And why out of curiosity?
Hi Chelsea, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking.
The one I use 9″x 2.5 a little bigger than what I see in the photo
Hi Marimar, the one I use is a 9×3 which has a 12 cup capacity while a 9×2.5 only has a 10 cup capacity.
Thanks for your answer. The pumpkin
cake was delicious. I loose quarter of the filling , but now I know for next time
Hello Natasha in the part of the ingredients you put pumpkin pie mix, but in the method you put pumpkin pure . I’m a fan of your recipes, but in this recipe I use a non stick 9 inch spring form, and the filling was double the 9 “spring form . is your spring form is bigger than 9 ”
t was perfect, maybe your bread is bigger of 9 ?? ‘
Thank you for pointing that out! I clarified it to read pumpkin pie mix in the instructions. Hi Marimar, I use a standard size 9″ springform pan with 3″ tall walls. Are you possibly using a cake pan or a short springform pan instead?
Can you use pure pumpkin purée? I don’t have the pie mix.
Hi Jayme, I have tried this with regular pumpkin puree from a can and it still worked well. The pumpkin pie mix has some additional seasonings in it.
This is so yummy. I made it a couple of years ago, and have been asked to make it again. To me, there is too much of an alcohol taste to the whipped cream with the added rum extract. Is there any way to take more of the alcohol taste out?
Hi Andrea, you can reduce the amount or just let the cream sit in the refrigerator for a few hours or overnight. If the cream is left refrigerated overnight, you will hardly taste the alcohol the following day. Also, for a quick fix, you can whip and fold in some fresh cream to mute the flavor.
Thank u for replying so quickly! I will try that. Also, do u think it would matter if I made one in an 8 inch or 10 inch springform pan instead of a 9 inch?
Hi Andrea, I’m not sure if an 8″ would be too small and if you try the 10″ you may have to adjust the baking time since it will bake faster being a shorter cake.
Hi Natasha!
My cheesecake split in the middle. I followed the instructions word for word. Any idea on why this happened so I can make adjustments? Regardless, it still looks great and I can’t wait to try it!
Hi Ashley, I’m always happy to help troubleshoot. Be careful not to beat on too high of speed and do not use the whisk attachment if a paddle is called for in the recipe. This is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. I hope that helps!
Could I use fresh pumpkin instead of canned? Would I need to add more pumpkin pie spice?
Thank you!
Hi Kimberly, I recommend the canned one for the most consistent results. Sometimes a homemade one that is too wet might cause cracking. I think you could make it work if it was very well drained.
Can you use regular pumpkin? What is the difference between pumkin pie mix and pumpkin ?
Hi Nicole, I have tried this with regular pumpkin puree from a can and it still worked well. The pumpkin pie mix has some additional seasonings in it.
I noticed the recipe said 15 ounce pumpkin pie mix, however I believe this can is always about 30 ounces. Should I measure out 15 ounces (it is suppose to be pumpkin pie mix, not just pumpkin purée correct?). Thank you!
Oh, I see you answered this question already. Thanks! Got it!
Hi Les, that is correct, you need half of the 30 oz can.
as a website owner and blogger myself, i have to tell you how much i LOVE your site! gonna make my first cheesecake today – pumpkin, and i couldn’t do it without you. thanks natasha!
dan harris
Thanks Dan! I’m happy to hear how much you are enjoying my site! Thanks so much for following!
Hi Natasha,
Is it a 15oz can of pumpkin pie mix or 30oz can? I just want to make sure 15oz is correct because I’ve only seen 30oz cans in stores…and the picture you posted with the can looks pretty big too.
Thank you for clarifying!
Hi Liliana, that is correct, you only need to use 15 oz of the mix. I used half of the can shown 🙂
ooooops… I used the entire can, I didn’t even think to check how much was in it. Just realized my mistake after reading this. Cheesecake just came out of the oven, but no telling what will happen when it’s cooled, I guess!
I haven’t tested it with that much. I hope it still turns out great for you!
Hi Natasha,
How I know when you add new recipes
Thanks
Hi Marimar, we send out weekly newsletter updates with new recipes. You can subscribe here 🙂
I don’t have a paddle only the standard mixer. Is this ok ?I would love to make this.
Hi Dayle, the reason for the paddle attachment is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. Be careful not to beat on too high of speed. I hope you love it!
Thank you very much for your quick response I can’t wait to try this cheesecake
My pleasure Dayle! I hope you love it!
Could you make this with 15oz pumpkin puree instead of pumpkin pie mix? And maybe just add a bit more pumpkin pie spice?
HI Anna, this recipe does work with plain pumpkin puree as a substitute even without the extra spice – although you could add a little more if you wanted a little extra flavor.
Thank you!
You’re welcome Anna!
This sounds wonderful but I’m curious because there’s a huge difference between pumpkin pie mix and pumpkin puree. The pumpkin pie mix is a liquid and has added ingredients whereas the puree is more solid and just pumpkin. Which did you use and how would you adjust for using the other?
Hi Chris, it is pumpkin pie mix. I have tested it with both and they both work since there is enough spice added. Sorry for the confusion! I updated the recipe to clarify 🙂
I made this last year with gluten free graham crackers and pureed pumpkin and it was very very good. I honestly don’t remember if I used flour but if I did it would have been bob’s red mill 1 to 1 gf flour – I use it in everything I bake.
Omg! your recipe for this pumpkin cheesecake is to die for. I actually did it as an activity with my little girls and the recipe was super easy to follow. My girls loved it and we enjoyed eating it after very much!
Thank you!
You’re welcome Nancy! I’m glad to hear your family enjoys the recipe! Thank YOU for sharing your fantastic review!
I’m gluten free so I was going to skip the crust and just make the cheese cake. Can I skip the flour in the cheese cake or substitute it with a tapioca flour, corn starch etc?
Hi Charity, without testing that myself, I can’t really recommend it. Maybe someone else has tried making it gluten free? Thanks in advance!! 🙂
I NEVER PUT FLOUR IN MY CHEESCAKE …I LIKE IT BETTER
I can never find what size spongiform pan. Please specify. I have three different sizes. Thanx.
Hi Partricia, It is a 9″ springform pan. I have it written in red in step 2 with a link to the springform pan we have :). I hope you love the cake!
Thanx so much. I must have missed that. LOL! It’s cooling down in the oven right now… can’t hardly wait til later tonight. I used crushed pecans as the crust. Will top with homemade whipped cream. Edwards used to make a pie of this combination of flavors but it’s been years. That’s why I’m so excited to try. Thanx for sharing.
You’re so welcome! 🙂 I hope you love the recipe! I imagine your kitchen smells amazing right now! 😉
Amazing! Made it last year and will make it again this year for thanksgiving 🙂
I’m glad you love it as much as I do Kateryna! Thanks for sharing your excellent review!
Serving my pumpkin cheesecake tomorrow. So far, so good! BUT, how do I make caramel sauce.
Hi Deb, that recipe doesn’t live on my site but here is the recipe I used. There is a link above but it’s easy to miss :).
The pumpkin cheesecake was a BIG hit!!!
Yes! I’m happy to hear that Deborah! Thanks for sharing 🙂
Yum! Yum! Yum! What else is there to say? This looks delicious. I definitely want to try making it. Pinning for later.
It IS so GOOD! Please let me know what you think of the recipe Jennifer!
Absolutely delicious! Thank you so much for sharing this recipe with us! I didn’t have a springform pan so I used my rectangular glass baking dish instead. (I don’t mind if it turns in to squares) I used almond flour for my base and did not pre-bake it. Didn’t have any sour cream or regular flour so I used arrowroot flour instead and just omitted the sour cream. It turned out wonderful! Just the perfect mix of pumpkin pie and cheesecake! Does not require toppings but if making it for company then toppings would be a nice touch and presentation. Thanks again & God bless you!!!
I’m happy you love the recipe Priscilla! God Bless 😀
Do you absolutely have to have a springform pan or can u use the crusts aleast made at the store???
Hi Victoria, the crust and the pan the crust is in which is store-bought is too small for this recipe. It would overflow the pan. Maybe it would work ok if you divided it between 2 of those pre-made store-bought crusts but I haven’t tested it that way to give any recommendations on baking times.
I did everything as said and when I proped the door open it sat for about 17minutes and it started cracking. My cheesecake is cooling right now but I was wondering if it was okay that it cracked.
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 🙂
While this cake was baking it started to smell really bad, the butter from crust got out of pan and dripped onto oven floor. I think its my fault but I am not sure. Any advice what happened?
Hi Lillian, did you pre-bake the crust and use the correct amount of butter in the recipe? I’ve never had that happen before so I wonder if it’s due to too much butter or maybe a springform pan that doesn’t fit tightly enough?
I tryed this at my cousins house and HAD to find this recipie. I did not know the name of your site but I found it somehow, thank god i did, So i got to work and made this. I fell in LOVE even when It did not come out of the oven. my house smelled like heaven. It was of course delish! I love it so much! I will always use this recipie and none other. Thank you soo much!!! I wish I could give it a million stars!
Bella, welcome to the site and thank you for such an amazing review, I’m all smiles 😬. I hope you’ll find many more favorites here.
Hello. My springform pan is 10″ in diameter (across the top). Should I modify the baking time? Please and Thanks!
It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 10 inch pan myself, I can’t give you exact baking times. Sorry I can’t be more helpful!
I am planing on makeing this for our Christmas party but my mom does not like pumpkin and I dont know how it will taste. Any ways that you can explain how it tastes like? Thankyou!
It’s very mild in flavor and difficult to explain without trying it.
Okay, thanks for trying
Made this for Thanksgiving. Everyone loved it. It was requested for Christmas immediately. This will definitely be on our holiday menu. Thank you for sharing.
I am so glad you enjoyed it as much as I do! Merry Christmas Cyd 🙂
My Daughter made this cheesecake for Thanksgiving and followed the recipe exactly, although we used 8″ springform so didn’t use all of the mix. Anyway- the cheesecake turned out very well in terms of texture and taste (had a seam open on the top -to much steam build up during the bake). We topped it with good old homemade whipped cream. Wow really nice and flavorfull cake. Thanks for sharing. Next up your overnight cinnamon rolls for Christmas morning!
Thanks for sharing such a great review Kevin! What a treat that is going to be come Christmas morning!!
This recipe is a winner! Thanks!
Thank you Ed! So glad you love it! 🙂
Has anyone topped with sour cream topping (no whipped cream) and also drizzed with the caramel sauce? I would like to try the caramel sauce, but my family will miss having a cheesecake without sour cream topping.
I haven’t tried that but I do think it would work with traditional sour cream topping like for regular cheesecake. Now I’m curious, how do you make that topping? 😉
Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake. Bake until topping is set, about 5 minutes.
I made this cheesecake last night for Thanksgiving dinner tonight. I was taking it out of the springform pan after having it sit in the fridge overnight. When I removed it from the bottom pan to transfer the cake to the cake stand the center crust was crumbling and breaking. Did I not put enough butter or sugar? I followed the measurements and recipe really well!
Hi Jessica, Did you pre-bake the crust? there should be enough butter and sugar to hold it together Maybe try to press the crumbs into the pan a little more firmly next time around! Good thing it’s the bottom of the cheesecake and no one will even know it ;). Have a happy Thanksgiving!
I did pre-bake it and had it cool to room temp before I poured the batter. It’s possible I might have put more graham crackers then was called for. It enough butter and sugar to bind. Would refrigerating or freezing the crust help for the next time?
Happy Thanksgiving to you too!
That really could be it – using too much graham crackers. Normally refrigerating or freezing isn’t necessary and may affect the overall bake time to start with a chilled pan and crust. Also, pushing the crust up 1/2″ around the edges so it’s not too thick at the bottom :).
This cheesecake is soooooooo yummy!! Many rave reviews from family, friends and co-workers!! Would not change a thing! Thank you!
Lori, thank you for such a rave review and you are very welcome 😁.
Is there anything I can substitute for the Sour cream?
Hi Heidi, I haven’t tried anything else so I can’t really say. Maybe plain Greek yogurt would be the next best thing?
Thanks for this awesome recipe. I made this tonight exactly as you instructed. The batter was absolutely amazing. After the hour of cooking the cheesecake had no cracks. While letting it cool in the oven with the door open it cracked. Any idea why?
It helps to just open the door a crack with a wooden spoon for it to cool slower.
Hi! I was wondering how I could make this into mini cheesecakes? Thank you!
Erin, yes you can. I had a reader report great results baking it in the muffin tins for 20 mins. Let me know how they turn out 😀.
I have my in the oven as I type this, only problem is I only had two cream cheese packages. I’m crossing my fingers it will come out delicious. Also I use my homemade sugar cookie dough instead of graham crackers. Do you think I made a mistake by only using 2 cream cheese? Thank you.
I haven’t tested the recipe this way so can’t say for sure how that would affect the recipe. Let me know how it works out and have a great Thanksgiving!
I’m so excited to make this tomorrow! Just to be clear, it calls for a can of the pie filling, NOT just the pumpkin, is that right?
Hi Anna, either one will work but yes, you can go ahead and get the pie filling. Enjoy!! 🙂
I would love to try this. Can you tell me what is better to use pumpkin pie mix or pumpkin, and if it is pumpkin pie mix do I still mix in the pumpkin spice.
Either one will work. I almost prefer the pumpkin pie mix and yes you would still do the same spices.
hi, do you have a pumpkin pie recipe. not a cheesecake?
Lily, I currently don’t have a recipe for a pumpkin pie.
I just made this and it smells so wonderful. I will be serving it at a dinner tomorrow and everyone is so excited for cheesecake. Thanks so much for the recipe!
Krista, you are very welcome and thank you for such a nice review 😀.
Its a 15 ounce can, right? I am a bit confused, in the picture it looks bigger.
Yes that is correct (15 oz). That is all I had on hand for the photo 🙂
I made this Pumpkin Cheesecake recipe this weekend and it turned out fabulous! I actually made 2 smaller pies out of the recipe because I didn’t have the right pan.
I shared it on my blog
I’m so glad you enjoyed it! 🙂
did you still bake it the same length of time?
Hi I have a quick question. I am planning to make this recipe for my family this Friday and I was wondering if omitting half the required sugar would still work?
I don’t know anything about baking but I am concerned on how it will affect the baking process?
Thank-you! I will rate this recipe once I bake it 🙂
HI Lizbeth, I haven’t tried doing that so I can’t say for sure, but I would probably start experimenting with 1 cup sugar rather than 1 1/2 cups if I wanted to cut down the sugar. If you test it out, let me know how it goes 🙂
I made this today the the whole top was cracked. I did everything that the recipe said. I don’t know what happened. It still was very yummy! But the caramel sauce made the cheesecake soggy a little bit.
Also, can you please make more cheesecake recipies? I would really love that. And maybe some French macaroons? Thankyou! 🍰😙
Hi Elizabeth, the caramel sauce is meant to be added prior to serving but it should not have made the top soggy – did you use a thinner sauce? I do have a great recipe for macarons here and my cheesecake recipes are here :). Enjoy!! 🙂
I used homemade russian caramel sauce that my mom makes. Thankyou for the the links for recipies!
You are welcome Elizabeth 😁.
I use gingersnap cookies to make the crust for my pumpkin cheesecake. Kicks the flavor up several notches! But love the idea of caramel sauce and the rum-flavored whipped cream as toppings!
Jo Anne, thank you for sharing your version with us 😁.
Can make the pumpkin cheesecake Tuesday for Saturday?
Yes you can, just don’t put any toppings on it until ready to serve 😁.
OMG, can you say yuuuummmy? Made this cheesecake for the first time and it received rave reviews!! Thanks so much!!
Lori, I’m so glad to hear that 😀. Thank you for such a nice review!
Made this recipe and loved it !! Just made it again and is in the oven and forgot the flour…hopefully it turns out well
Katrina, thank you for the nice review 😀.
Is there no difference to brown sugar if I pumpkin pie mix vs pumpkin purée?
Hi Hua, I used the same amount 🙂
I am a diabetic so how many carbs are in this cheesecake? What can you use other than the sugar and the flour to substitute?
Hi Monica, I don’t have nutritional information on most of my recipes due to time constraints. Also, I haven’t tried any sugar or flour substitutions in this recipe and without experimenting, I really can’t make any recommendations for that. I do use the caloriecount.com recipe analyzer on occasion to get nutritional info. You can sign up for a free account there. I hope that helps!
The only thing that comes to mind is possibly beating the cheesecake mixture too long or on too high of speed which would incorporate more air into the mixture?
This is my second comment just to let you know that this time I used Light Cream Cheese and Light Sour Cream and it still turned out really good!
Thanks!
Thank you for letting me know and you are welcome 😁.
My wife made this cheesecake exactly per the directions. It is SOooooo good.
My new favorite. Thanks for the great recipe.
I’m so happy to hear that! Thanks for sharing your awesome review! 🙂
Hi, I want to make this cheesecake for our Christmas dinner. How far ahead of time can it be made? Is 4 days too much?
4 days would work fine as long as you don’t add any toppings until ready to serve. Keep it covered and refrigerated and it will still be delicious 🙂
Thank you so much Natasha😀
Oh my, the only reason it was a mistake to make the cheesecake so soon is that it may be eaten before my family gets any! Wow, the filling was totally delicious! & that was just living the beater & bowl clean! This is going to be a hit!
Merry Christmas & thank you!
I’m so happy you love it. Thanks so much for a great review! 🙂
Thanks Natasha for the amazing recipe. I made this cheesecake yesterday for thanksgiving and everyone loved it a lot. Your recipes have just the right amount of sugar. They’re never too sweet and that’s one of many reasons I love your recipes.
Thank you so much Sara! We aren’t keen on overly sweet desserts either. I’m so happy you enjoyed the cake and thank you for your thoughtful review 🙂
Love love love this cheesecake, but anytime I make it it breaks in the middle. What do I do wrong?
Inga, its hard to say without being there but I’m always happy to troubleshoot. What speed do you mix it on? If its too hight of a speed, batter will have too much air and can crack during baking. Also, do you allow it to cool in the oven for 45 minutes per recipe instructions? Is there anything that you changed in term of measurements of ingredients?
Hi! My springform pan is only an 8″, so I have a lot of leftover filling. What can I do with it?
Tricia, you could bake it in a muffin tin and make mini cheesecakes. I’ve seen people put a cookie like a vanilla wafer on the bottom instead of crust. Let me know how it works out 🙂 .
I tried to make fudge brownies with the cheesecake batter swirled in, but apparently they have different baking conditions – the pumpkin part wasn’t done and the fudge part was dry. Oh well.
Oh bummer! It is a good idea though. Thanks for sharing that with me.
Natasha, the cheesecake, which I made for Thanksgiving, tasted AMAZING. I, too, had cracks. I had left it to cool in the oven with the door propped ajar. I will try watching the speed next time. I might make it again for Christmas.
Hi Kate! I’m glad you loved it! I hope you have a wonderful Christmas!
Put a 13×9 pan of water on the rack below your cheesecake. There needs to be a little more moisture in the oven to keep it from cracking.
Thanks for the tip Teresa! I haven’t tried that but it’s a great suggestion!
Hello Natasha! I only have a 9.5 inch glass Pyrex pie pan that is about 1 1/2 inches deep. I am wondering what my cooking time should be? I do not mind having extra filling, I can use that later in some pumpkin bread! Please help I am taking this to Thanksgiving dinner at my in-laws tomorrow!
I haven’t baked it in one that shallow and I’m concerned that it may overflow. My springform pan was 3″ deep and it was filled almost 3/4 of the way. I think a pie dish would be too small.
Hello Natasha…I did it!
I did some research because I have learned in the past my glass pie pan can be tricky to bake with.
2 special changes for the glass 9-inch pyrex pie pan: I did not pre-bake the crust AND I cooked it at 400′ for 45 minutes, taking it straight to the cooling rack (I did not leave it in the oven any longer).
I used about half of the mix to avoid any overflow. Today I will make mini-cheesecakes with it!
Everyone loved the texture and taste at Thanksgiving! Thank you for this recipe!
Thank you so much for sharing your tips!! I’m sure that will be super helpful for others who are wondering if it would work in a glass pie pan. You’re awesome! 🙂
Just made this Cheesecake for Thanksgiving. Mine craked as well 🙁
But hoping I can conceal the cracks with the sauce 😉 The house smells wonderful though! Thank you for sharing this recipe. Great details and easy to follow!
Hi Bobbi! I’d love to help troubleshoot. Did you possibly beat on too high of speed (incorporating too much air can cause cracking) and did you make sure to leave it in the oven for the 45 minutes per the recipe? I hope you love the cheesecake and happy Thanksgiving!
I may have beat on too high of speed. I did, however find an article that suggested a warm bath around the springform pan (by using a roasting pan) helps to keep the cheesecake from drying and cracking. Will try both of these next time. Thank you for your reply and Happy Thanksgiving!
I am making to take to a gathering tomorrow. Can I pour the caramel sauce over the cheesecake in the morning before we leave or does it need to be right before serving? Or can I make sauce ahead of time and reheat?
I haven’t tried reheating this sauce so I can’t say for sure but you can pour the sauce over the cheesecake in the morning or before serving. I like it before serving because its still liquid enough to dribble down the sides slightly when you slice it.
My cheesecake also cracked, I think I whipped it on to high of a speed. Oh well! I am sure it will still be delicious! Thanks for the recipe Natasha! Can’t wait to try it tomorrow. Happy Thanksgiving!!
That can be one cause of cracking for sure. It will still be delicious. Happy Thanksgiving to you as well! 🙂
What size springform pan do you use for this recipe? Thanks!
Stephanie, I use Transfer into a 9-inch springform pan.
I am trying out this recipe. Looks like it will be delicious. I just baked it but the middle cracked a bunch and the knife comes out gooey. Is it supposed to be clear?
Did you bake and let the cake cool in the oven per instructions? “bake 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.”? That rest for 45 minutes is important to prevent cracking. Also, if you whip the cheesecake on too high of speed, you could incorporate too much air which could cause cracking. With a cheesecake, you generally should not insert anything into the center. It will be “gooey” until it is fully cooled and refrigerated. It should just barely jiggle in the center when you give it a little jilt – that’s how you know it’s done. I sure hope that helps!
Thanks. I have never made a cheesecake before, let alone a pumpkin cheesecake. I may have propped the door open too wide. I put it in the oven for 20 more mins and it seems to be helping. I am at a high altitude too, so that may make a difference. Thank you for your response.
I made this cheesecake with light cream cheese. I also roasted my pumpkin and pureed it in the food processor to get it smooth. I also used the food processor to mix the cream cheese and pumpkin mixture. It has absolutely no lumps and is delicious! Will be making this again!
Thank you so much for sharing that with me. I love the idea of using a food processor and I honestly hadn’t even considered it. Brilliant!
This recipe is wonderful! The cheesecake has been a huge hit! It is so rich and delicious! The recipe is also very easy to follow!
Thank you!
I’m so happy you loved it! Thank you for the great review 🙂
Hi Natasha, I read through the comments and reviews and I saw people ask about the pan sizes, I have 3 spring pans an 8′ 9′ and 10′ I plan on making 2 cheesecakes, I see your recipe calls for a 9′ spring pan. Any recommendation on which other pan size I should use? The 8′ or 10′ gratefully appreciated 🙂
I’ve only tested in a 9 inch spring form pan. It should still fit in an 8 inch pan, but you may need to increase the baking time since it will be a taller cake. If you do the 10 inch pan, the cake will be shorter and may require slightly less of a baking time. Again, without testing it in the other two sizes, I can’t say for sure how long you need to bake them.
My hubby works Thanksgiving, so we are having our dinner 2mrw. This cheesecake is in the oven as we speak and smells amazing, just like fall is supposed to! Thank you so much for this recipe, it’s easier than the one I tried last year.
I can just imagine how your house smells and you’re making me crave pumpkin cheesecake! 🙂
It tastes as good as it smells 😀 . Let me know how it turned out and enjoy your early Thanksgiving :).
Hubby loved it! Going to be making this again for him at Christmas. Thanks!
Can I double this recipe if I want to make larger batches or should I mix each batch separately? Also, is there any difference in quality/consistency if I use dark brown sugar?
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.
Hi! This looks amazing, but has anyone (or yourself) had the chance to try it in a standard pie plate? Looking for non-springform pan recipe-thanks!
I haven’t and I think it would be much too large to fit in a standard pie plate. It would overflow.
If I use pumpkin pie filling instead of pumpkin purée, is it still 15 oz? Do I need to add additional time to bake? Should I drain the pie filling before adding? Thanks
I have used pumpkin pie filling and it worked out just fine. It is still the same size can and does not require any additional baking time. Usually you don’t have to drain it since it comes pretty well packed. If there is liquid on top when you open it, you should drain that off.
Hello, This pie looks great and I can’t wait to try making it for Thanksgiving. I was planning on making my desserts early. Do you think this could be put in the freezer after baking and then thawed closer to the Holiday? or is this a dessert that would have to be made the day before?
To be honest, I haven’t tried freezing it so I’m not sure. It can definitely be refrigerated for several days and probably up to a week but I just haven’t tried freezing it so I can’t say for sure.
I’m going to make this for our work Thanksgiving (sounds a-mazing). . . I was wondering if there is going to be a baking difference if making it in a gas oven, and in Minnesota? I’m going to confirm my pan size when I get home, and if not 9″ I’ll be asking for instructions on that as well! Thank you!! I can’t wait to try this!
Hi Nancy, I’ve always cooked with an electric oven and haven’t tested this in a gas oven in Minnesota 😉 so I’m not sure how that will affect the recipe. I believe you are at lower elevation than I am but I haven’t heard anything about this not working due to elevation changes so I’m assuming all will be well :).
Haha! After I submitted that comment I realized I should have noted the Minnesota in relation to altitude 😉 I’ll give the gas oven a whirl and see how it does! Thanks!
Being that I’m not a big fan of graham cracker crust, do you think a shortbread or ginger snap crust would work for this pie. Thank you in advance.
Yes, I think that would work fine. I’d probably go with the ginger snaps for this one. Let me know how you like it! 🙂
Hey Natasha, great recipe! I can’t wait to make it but I was wondering if I could use an aluminum foil tray instead of a springform pan.
I think it would be very difficult to get the cheesecake out of anything besides a springform pan. Also, is your pan a different size? I haven’t tested it in an aluminum foil try or in any different sized pans to be able to advise you on differences in baking times.
Pie in oven this min! House smells so good! I’m not a very big pumpkin fan but a huge cheesecake fan so hoping this might change my mind a bit about pumpkins lol
I hope this makes you fall in love with pumpkin! 🙂
I made this cheesecake last night and served it today. It was incredible! The top of my cheesecake did crack, but I spread a layer of cool whip all over the top, so you couldn’t even tell. I did add the Caramel sauce which was perfect and made the cheesecake look fancy. Will be making this often!!
Krista, thank you for writing in and for the great review. I’m glad you liked the recipe :). I have a delicious pumpkin cake that will be posted shortly so stay tuned :).
I’ve got this cheesecake in the oven! Quick question. …. I plan on making the caramel sauce that is suggested. Can I drizzle the entire cheesecake ahead of time then refrigerate? Or possibly make the sauce and microwave when needed?
I think it would work fine to drizzle the entire cheesecake then refrigerate. I haven’t tried reheating it in the microwave, but if you go that route, reheat it slowly so the consistency doesn’t change.
Just made this, house smells amazing but unfortunately my cake cracked pretty good 🙁 I’m sure I did what you said, most likely over mixed or had the speed on faster than i should have. It’s ok, trial and error!
I absolutely love your blog, my “go-to” pretty often 😉
Blessings to you and your family 🍁🙏🏼
That could be why, sometimes if you put too much air into the filling, it may crack. I hope you love how it tasted anyways! 🙂
It was amazing! I made it for a girlfriend who is visiting from Cali, we both had parties in our mouths! I made your caramel sauce, and whipped cream with pumpkin spice sprinkled on top! Oh man! Perfection! Thanks!!
You are very welcome Nazha and thank you for such a great review :).
My cheesecake is in the oven and my house smells like Fall. I am going to deliver this to my very dear friend on Sunday for desert. I’ll let you know how it all ends.
Yum, pumpkin cheesecake sounds sooo good right now :).
Can this be made in a deep pie dish?
i do not have a springform pan, what else could i use?
I think it would overflow a deep pie dish. Without tested anything else, I can’t really recommend a different dish. Maybe a pyrex casserole dish, but again I haven’t tested it so I’m not sure how it would bake up or how the baking time would be altered.
Hi, I was wondering if you sprayed your springboard pan before putting in the crust and the cheesecake? Also, how well would it hold up if I made it on a Friday and served it on a Sunday?
The crust has enough butter that I don’t usually need to grease the pan. However, if your pan isn’t non-stick, it might be a good idea. It holds up really well in the refrigerator.
Thanks! I’m hoping to attempt this cheesecake this weekend!
Ingredients list pumpkin puree, but photo shows pumpkin pie filling. There is a huge difference! Which do you actually use?
Hi Deb, sorry I forgot to update that! I used pumpkin pie mix when I took the pictures but either one will work.
do you still add the extra spice in the mix if you use the pumpkin pie mix?
I did and it was great 🙂
Looking at your picture, it looks like you used a 30oz, pumpkin pie MIX. I have both a 30oz MIX and a 15oz solid-pack. Which one should I use? I would assume that half of the 30oz would not be enough pumpkin flavor.
Sorry for the confusion. When I was photographing it, I had used half of the 30 oz can because I got the wrong size for the recipe. You can use either one; pumpkin pie mix or pumpkin puree and they will both work.
Can it be baked in a water bath? Same temperature? Any adjustments
I assume it would work, but without testing it myself, I can’t really recommend any adjustments. I’d probably test it at the same temp and time, but you’ll have to jiggle the pan to test if it’s done. It should be ready when it just barely jiggles in the center.
Smells great! (: is there a way you prefer to test the cheesecake and make sure it’s done and cooked all the way?
Bailee, you know that it’s cooked all the way when cheesecake doesn’t jiggle in the center or barely jiggles. Hope this helps, enjoy :).
Hi Natasha,
Can I use a 10″ spring form pan instead… How would the height of the cake be affected? Do I have to adjust the recipe and if so how?
The cheesecake won’t be quite as tall. I’d keep all of the ingredients the same. Without testing any modifications for a 10″ pan, I can’t really guess as to what you might change. If I were making it in a 10″, I’d leave everything else the same.
can you decorate with the whipped topping and keep in fridge until served the next day?
Yes that sounds just fine. The whipped cream will hold up well as long as your piping over at cooled cake.
I’m so excited to make this for Christmas.. But can it be frozen? I don’t want to be baking Christmas eve or day. And was going to make it today.
To be honest, I haven’t tried freezing it, but it does refrigerate really well. You can make it today and it will still be great for Christmas 🙂
Hello! Do you know how I can adjust this recipe for a 9 1/2 in spring form pan? Thanks.
You can make it the same way. My springform pan is a 9″ and that is very close.
Hi Natasha,
I just wanted to thank you for sharing this delicious recipe! I’ve tried many of your recipes and this has to be my favorite dessert by far. I made it for Thanksgiving dinner and we devoured it. I’ll admit, I had two pieces myself. It’s got me thinking, can I get away with pumpkin cheesecake year-round? 😉 Anyways, I know it’s nearly Christmas, but while in search for a new cake recipe, I came across this cheesecake and had to thank you and let know you know that I LOVED it.
I’m so happy you’re loving this recipe! Thank you Alina for the awesome review! I think you could definitely get away with it! 😉
hi natasha,
i have tried many recipes from your site and enjoyed most of them. I always look forward to seeing what you will post next. I made this pumpkin cheesecake for Thanksgiving, but it wasn’t sweet enough. I didn’t notice that you used a pie mix, not just canned pumpkin. I used plain canned pumpkin-the resulting cheesecake could have definitely used an extra 1/2 cup of sugar or so. The only thing that (in my opinion) saved the cheesecake was that I made the caramel sauce to go with it, which is quite sweet(and delicious)so it added a kick of sweetness. Otherwise a delicious combination of pumpkin and cheesecake.
I guess everyone has a different affinity for sweetness :). I agree the caramel sauce and the whipped cream make it perfectly sweet without over-doing it, but it definitely wouldn’t hurt to add more sugar if you like a sweeter cheesecake. Thanks for writing in and sharing your results 🙂
Does anyone know how long and what temp I would bake in a ceramic pie dish? I can’t find my springform pan and I have to make today!!! THANKS!!!
I would bake at the same temp and for the same amount of time. I hope it all works out! Happy Thanksgiving!
Hey Natasha I made this cheesecake but mine has cracks all over and it looks really soft inside, is that fine or should I put it in the oven to bake a little more? Thanks
It should look very soft on the inside; not watery or runny, but soft is expected. It will firm up as it sets.
Can i use cornstarch instead of flour?? Need it to be gluten free. :/
I haven’t tried that substitution so I can’t really recommend it, sorry :(. It might work but I don’t know how much you would need to replace the flour. It would probably still taste good even if you omitted the flour.
This looks so delicious! I’m going to attempt to make it for Thanksgiving, but I have 2 questions.
1) There is a can of pumpkin pie mix in the picture, but the recipe says to use pumpkin puree. Which one do you recommend?
2) Do you use a water bath with the springform pan/cover the bottom with aluminum foil?
The last one that we made was with pumpkin pie mix and it turned out really good, but they both work. I don’t use the water bath method, but you can if you are more comfortable doing that to prevent cracks. Mine hasn’t cracked yet, but I have had a reader report a crack. Not all ovens are created equal :).
Wow! I’m drooling over here. This looks incredible.
Thank you so much Maryea 🙂
This is the first time I’ve ever attempted cheesecake. I’m so excited to see how it turns oit! One quick question, should I have wrapped the pan in foil or used a baking sheet underneath? I see that on a lot of cheesecake recipes. I wasn’t sure….
Jamie, there is no need to place anything under in this recipe. I hope you’ll like it :).
Hi I am sorry but I am kin dof confused…You say to use pumpkin puree, but in the picture you’re using pie filling. Are those two different things or the same thing?
You can use either one. I purchased the wrong can for the recipe, but either one will work.
Thank you 🙂 Did the pie filling come out tasting any different?
It still had great flavor. The last one we made, was with the pie filling.
Came out great! Love that it’s not overly cream cheese-y like most cheesecakes.
I’m so glad you liked it! 🙂 Thank you for the great review!
Natash, do you bake the cheesecake on the top or middle rack?
p.s.: Really love your recipes; very easy to read and follow, and this pumpkin cheesecake is just amazing!!
I bake it in the middle of the oven. 🙂 I’m so glad you are enjoying the recipes! 🙂
So I want to make this and I’ve made the pumpkin puree using your recipe (thank you by the way) BUT how do I drain it? (Since the recipe calls for “well-drained homemade puree”.
You can squeeze out the juice using a fine mesh strainer, a cheese cloth, or set it on a few paper towels and let the towels soak up the excess moisture. You just don’t want it to be really wet looking; no pooling of juice when you put it in a bowl.
Great, thank you!
So I’ve made this twice already and it cracked both times. 🙁 What am i doing wrong? I followed the directions exactly and it’s fine while the oven is on but cracks during the 45mins it’s propped open. Help?
What level do you have it on in the oven? It works best on the middle rack. Also, what kind of pumpkin puree did you use? Sometimes a homemade one that is too wet might cause cracking. Finally, did you follow the instructions to mix on low speed once the egg mixture is added in? Whipping on higher speed can cause air bubbles to enter the cheesecake batter and create cracks later. I hope that helps!
Very nice, and I think delicious. Thanks for the recipe
Thank you Tamilla 🙂
Made this and it was sooooooo good! Also I love the caramel recipe it’s delicious! Your the best cook ever!
You’re so sweet. Thank you Julie! 🙂
I loved it. thanks.
Absolutely amazing recipe Natasha! Worked out perfectly from first try!! I just need to add maybe another tbl spn sugar Next time to the whipped cream 🙂 thank you for your site. Idk what I’d do without it 🙂
I’m so happy you enjoyed the recipe! 🙂 Thanks!
Making this today! Do you have to keep the oven open for 45 min?
It’s not absolutely crucial, but it does help prevent cracking in the cheesecake. Make sure the oven is off during that 45 min and prop it open with a wooden spoon.
Hi Natasha, thank you for this incredible recipe!!! I made my first ever pumpkin cheesecake and it was really good!!! We live in US for 4 years and we never even wanted to try it, the color isnt attractive and the main ingredient the same…. BUT your mouthwatering presentation intrugued me AND I decided to give it a try by the end;))) and every one (even two my little ones) in my family enjoyed it!!! I would never thought that it can turn out that delicious with pumpkin!!!!!
The only thing I wonder why I had a crack in the middle??? (I’ve covered it with cream and caramel sauce, like it wasn’t there at all;))) )… But still why???
Thank you and way to go!!!!
I’m so happy you enjoyed it! It’s funny, my husband made it today too! A couple things possibly; did you bake in the center of the oven? Also, did you make sure to following the beating instructions and not beat on too high of a speed; that introduces air bubbles into the mixture and could cause more cracking. I hope that helps. 🙂
This looks AMAZING!!!!!!!!!!
For a ready pie crust. How much of cream cheese would I have to use? Less? So the filling would fit into a ready pie crust
One of my readers said she was able to make two pies with the full recipe. I haven’t tested any variations of less cream cheese and the same amount of pumpkin so I can’t really recommend that without testing first.
Hi Natasha. This cheesecake looks amazing! I want to try it for a work potluck this week. Will let you know how it turned out. Question: Do you make your own caramel sauce?? Or did you use store bought for this cake? If you made it, what recipe did you use?
You can use store-bought if you like, but homemade is so easy and quick and has no weird ingredients in it. I used pioneer woman’s recipe for caramel sauce. I left a link in the post. 🙂
Such a gorgeous cheesecake, love the caramel drizzle!
It’s such a tasty caramel sauce and I couldn’t believe how easy it was to make it. After I finished decorating the cheesecake, I had a little leftover and I dipped granny smith apples into it. Scrumptious!
I just made this pie it smells and looks delicious! ! Thank you !! =) I had it in the oven extra 45 min with slightly open door. But it cracked 🙁 do you know why?
Hmmmm…. I actually haven’t had this one crack on me. Did you bake it in the center of the oven? Also, did you make sure to beat the cream cheese on medium speed and then combine the pumpkin mixture with the cream cheese mixture on low speed? Sometimes if you beat on too high of speed, you introduce too much air into the batter and it could cause cracks. It could also just be a difference in ovens. I hope that helps somewhat.
Yea my mixer is broken it only beats on high speed .lol yess I know I need a new one ASAP . I guess that’s the problem ok thank you so much:)
Oh man, what a bummer! 🙁 At least Christmas is right around the corner 😉
Mine cracked too bc i have a bummy mixer! Goes only high speed 🙁 But it still tastes amazing 🙂
Will have to hint to hibs for a kitchen aid…hehhe
I’m sure glad you still enjoyed it. Whipped cream covers everything 😉
I have heard a water bath while it cooks helps with it not cracking. Giving it a try as I type. I will let you know how it works for me.
Yes, do let me know how it goes! Happy Thanksgiving! 🙂
Okay first of all i CANT bake. I can cook but baking turns into a huge mess. Made this yesterday! OMG!!!!!!!! Sooooo easy and so tasty! Thanks a million you rock!
The first part of your comment made me a little antsy; I thought, Ok, here it comes…. dun dun dun. lol. I’m so happy you had awesome results! 🙂 Woot Woot!!
Same goes for me..im a terrible baker! But all the recipes ive tried on your blog always WORK and they taste fantastic!! About to put the whip on this cheesecake and take it to a housewarming party. Im a big fan! Thank you for working so hard on these recipes and blog!
Sveta, (can I call you Sveta? – My sisters name is Sveta :)) thank you so much! I sure appreciate your sweet comment 🙂
Hi Natasha. I love your recipes and your my go to place when I make most meals now. I am planning for a Halloween party and I am planning to make this awesome cheese cake. I have the Pumpkin Pie Mix that you have in your photo at home. Another poster mentioned that it has added sugar. Should I adjust my sugar in the recipe then?
No need to adjust. The cake photographed uses pumpkin pie mix. You can sub with just puree or homemade puree, but everything else stays the same.
If I don’t have a fancy mixer like you do, can I still make this successfully with a hand held mixer? I’m not much of a baker so I wouldn’t know. 😉 But I really want to surprise my husband with this dessert.
Yes, you can use a hand mixer. 🙂 I hope you and your husband love it!
Pumpkin Cheesecake is my hubby’s favorite dessert.. I just made this and its baking as I type and it smells wonderful! My 1.5 year old daughter sure loved licking the frosting off of the spatula! Anyways the only thing I did different is I added pecans into the crust and adjusted the butter and sugar a little bit. I’ll let you know how it turns out! 🙂
Oh do let me know how it turned out. The pecans in the crust sound wonderful! My son doesn’t eat pecans so that idea is out for me, but is sure sounds good! 🙂
It turned out amazing! My hubby loved the caramel topping and kept squeezing on that extra rum whip cream on each of his slices. Will make again for sure! Thank you for another great recipe!
Oh that is so fantastic! I can imagine the rum whipped cream scene. lol. Isn’t it amazing how just a tiny splash of rum makes that cream so tasty? I’m so happy you both enjoyed it 🙂
Love it! Thank you, Natasha!
That looks amazing! I was at Olive Garden the other day and saw their pumpkin cheesecake and wanted to make one soon. This is perfect! (by the way, your ingredients photo shows pumpkin pie mix which is slightly different from canned pumpkin puree.. the mix contains added sugars, water, salt, etc.)
Thank you Katy! I also purchased the wrong size :-O (photographed is a larger can than needed – since you only need 15 oz). You can use either pumpkin pie mix or canned pumpkin puree or your own homemade puree).
Natasha, hi! I am writing you from Ukraine)) Just wanna tell you, that you are doing a great work! And this cheesecake is no exception)
Thank you so much for the sweet compliment 🙂
I am totally in love with this cheesecake! I roasted and pureed 3 pumpkins and already made 2 pumpkin pies to celebrate Canadian thanksgiving last weekend. I brought some to work yesterday as my British and Italian colleagues have never tasted pumpkin pie in their lives. It was so much fun to introduce them to pumpkin deliciousness. I can’t wait to make this cheesecake, Natasha. I just told my husband last night I want to try and make one this year. Pinned.
Thanks Julia 🙂 And thank you so much for pinning! It sounds like you are all stocked up with pumpkin for the winter! 🙂
Wow…no other words 🙂
Awww, thanks Binsy 🙂
This looks delicious ! Can’t wait to try it! Thank you Natasha for another wonderful recipe . May God bless you and your beautiful family abundantly ! 🙂
Thank you so much Tamara an blessings to you as well! 🙂
Natasha, this cheesecake look amazing. I am loving this pumpkin season.
Oh me too! I went to my sister in laws house to raid her pumpkin patch and I asked her if she had any sugar pumpkins. She said she didn’t think so and about 50% of the pumpkins I picked were actually sugar pumpkins! Homemade puree, here I come! 🙂 And they sure look pretty on my dining room table for now 🙂