Pumpkin Cheesecake Recipe
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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!
This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
Optional Pumpkin Cheesecake Toppings:
1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake
How to Make a Pie Crust:
Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.
2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Pumpkin Cheesecake Recipe
Ingredients
The Crust:
The Filling:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz can pumpkin pie mix
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
- 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
- Pumpkin pie spice to dust
- Toasted pecans
- Caramel sauce
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
- Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
- In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour or until slightly wobbly in the center. 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.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Cracked right down the middle. Should I reduce the cook time?
Hi Colleen! Did you make any substitutions or changes to the recipe?
It’s very important to allow the full cooling time in the oven as mentioned in step 4. Other factors are, the temperature of the ingredients, over mixing the batter, the oven running too hot, or opening the oven while it’s baking. The cheesecake will continue to set as it cools and the texture will change. Every oven bakes different so it may require some adjusting. I highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to ensure it’s calibrated correctly. I hope that helps troubleshoot for the next time.
My family loved it and are demanding I make more for Christmas. I started first thing in the morning as we were going to need to oven for other stuff and it’s cheesecake so there is usually a 4 hour cool time, I was a bit concerned that it would crack as most cheesecakes call for a water bath but I didn’t see this here so I went with no water bath, and I let it cool near the stove instead of inside it, came out perfectly, no cracks, easy to slice and serve, and not overly sweet like other pumpkin cheesecakes I have tried.
That’s wonderful, Erin! Thank you so much for the wonderful feedback. I’m glad you loved it.
This recipe did not disappoint!!!! Delicious and a crowd pleaser. Thank you Natasha for this simple and yummy recipe. Not one crack!!! That oven trick worked. This will be our thanksgiving dessert for years to come.
You are so welcome, Naomi. I’m happy to know that you loved it!
I followed the recipe to an exact T and am no where near a novice in the kitchen. The cake was fine after taking it out of the oven, then after it cooled there was a GIANT crack straight down the middle, like almost every single person in the comments have said. So theres obviously something wrong with the recipe and my hypothesis is the sour cream- thought it was an odd ingredient to add. My second complaint is that it had a very mushy/mouse/creamy/custardy texture to it. I even baked it for 1 hour and 45 minutes and still!!!! Since the center wouldn’t stop jiggling. I’m sorry but too much trouble for what its worth. ALSO, YES I used a hot water bath which is why I needed much longer cooking time. I will not be making this again. I’ve tried Ginas Pumpkin Cheesecake from the Food Network and it was great.
I’m sorry to hear that Kristina! The water bath changes the texture of the cheesecake also. The drastic change in temperature was likely the culprit of the crack when it was removed from the oven. I provide the recommended cool down method for this recipe in the instructions above to help avoid cracks.
I’m glad you have another recipe you can rely on though.
I needed – what I thought would be a quick – dessert to bring to a last minute Friendsgiving to make with ingredients I already had in the house. I will say the “total time” listed in this recipe as 1 hour 30 minutes is misleading, because it does not account for the chill time – but – I was already halfway through before I saw those instructions, so I went with it and figured the worst that could happen is that we’d be eating pumpkin cheesecake custard – which to be fair, not such a bad thing in the end. I followed the recipe exactly except I DID use a water bath (remember to use HOT water if you do this.) baked for 1 hour, cracked the door to the oven with the wooden spoon and didn’t even look at it – left it like that for another hour. I opened the oven to a perfect cheesecake – no cracks! Got it out of the oven and onto a cooling rack, still in the springform pan and left it like that for another 45 minutes until I had to leave – there was no time for refrigeration! I packed a pot full of ice and put the cheesecake on top and hoped – by the time dessert was served, the cheesecake was perfectly set and absolutely delicious and a huge hit. I would most definitely make this again! (But I’d recommend to the author to include cooling time at the top of the recipe to avoid panic from others who have also never made a cheesecake before)
Hey Lauren, great to hear that it was a success! Thanks so much or sharing your experience trying Pumpkin Cheesecake Recipe. I’m so glad that you loved it!
Yes! The cooking time got me as well. I waited until Thanksgiving morning to make this and got a late start, so I was pretty stressed once I figured out there was much more to the process. Still tasted great!
Made this cheesecake for Thanksgiving..Never made a cheese cake before in my life..Absolutely everyone loved it! My son keeps telling me it is the best cheesecake ever! Thank you 🙂
I’m so glad it was enjoyed! Thank you for sharing!
Got many compliments on the taste and everyone loved this cheesecake! However, mine also came out with big deep cracks in the middle – twice. I baked it first time on Wed evening after reading all the comments and making sure I follow the recipe and temp instructions. Cracked 20 min after cooling in the oven. I thought may be I overmixed the batter. Next morning I re-did it and tried to mix less and still came out with deep crack…
Made exactly as written and it was the hit of my Thanksgiving get together! The whole thing was gone in 10 minutes and I’ve already been asked to make two for attendees’ upcoming birthdays! Doubt I’ll ever go back to pie this was phenomenal!
Hi Meg! That’s wonderful to hear. I’m so glad it was a hit!
Just made this tonight and it’s lovely! But I took it out of the oven when it was time and there’s a big crack in the middle of the cake. What would have caused this? I did open the oven twice while it was baking – but that was it. Is that what caused it?
Hi Jen, opening the oven while it’s baking is more than likely the culprit. Introducing cold air and so quickly will result in a crack. We recommend not opening the oven when baking a cheesecake.
I changed my rating because even though the cake had cracks, my guests loved it! I used pumpkin puree and my family loved the flavor.
Thank you for the update, Connie!
The flavor was good, but the crust was a little tricky to form and the cheesecake cracked.
HI Julianna, without more info it’s hard to say what went wrong but for the crust, make sure to use the correct amount of butter – if you use less, it doesn’t stay together well. Cracking is typically from either over-baking or cooling too quickly.
This was amazing. My first time making any cheesecake. We didn’t add any topping and it was delicious.
I’m so glad you loved it!
Made this for Thanksgiving today and it was a hit. Light texture and just the right amount of pumpkin flavor! Next time I want to cook the crust just slightly longer as it wasn’t as firm and crunchy as I normally like it. Also, it did crack. But, I filled it in with whipped cream and caramel. No harm no foul! Overall great recipe.
My son, not a cheesecake lover, ate almost the whole thing himself! This was the best recipe!!
Aaaw, thanks so much for this wonderful feedback.
So I have made this recipe 4 times now. Everyone LOVES the flavor BUT the bake hasn’t been perfect once. I followed the instructions to a T, the cheesecake baked up over the top of the pan & cracked all over the place during the bake process. The other 3 times I used a water bath & it looked perfect, but it still had a pudding consistency in the middle regardless of how long I baked it. However, I didn’t do the slow cooldown process when using the water bath, so I guess I will try it a 5th time & see how it comes out. Any suggestions to get the perfect bake would be much appreciated!
HI Melissa, are you using a convection oven and also does your oven have issues with not getting hot enough? An in-oven thermometer can help determine that. My own oven is under-heated by 25 degrees when it says it’s preheated so I have to let it heat longer. Also, with a water bath, make sure to use hot water in the pan.
Followed directions exactly. Put in 8″ square springform. Absolutely delicious!
Great to hear that it was a huge hit, Lisa!
I didn’t notice that pumpkin pie filling and pumpkin purée was different and I used the pumpkin purée without adding the sugar/extra spices,will is still be sweet enough? I am making’s a caramel sauce to go on top.
Hi shay, normally when using puree you will need to add sugar and other spices to balance the flavor. I bet the caramel on top will help it, I hope you love this recipe.
I was wondering I accidentally didn’t see my pure vanilla extract and used imitation vanilla but based what I read online doubled the amount since it’s not as strong. I also used the 15 ounce can of 100% pure pumpkin because it was the same brand and the pumpkin pie filling 30oz can…are those the same or different?
Last question is I followed the instructions, didn’t open until the end when I used a wood spoon to just crack it open and I still have a big crack. Any tips to avoid this next time? Usually I use water baths when baking cheesecake but my recipe doesn’t call for sour cream so followed this as stated.
Hi Kailee! Pure pumpkin and pumpkin pie filling are not the same. Pumpkin pie filling has added sugar and spices to it and pumpkin puree does not. cracking can be caused by a few things, over-mixing the batter which creates too much air, the temperature of ingredients, the oven heat being too high. A water bath is not necessary for this but you can still use one, it will just change the texture a bit.
This recipe tastes great but it’s designed without the use of a water bath and a very low baking time on the crust which makes it crumbly underneath. I decided to give it a shot after having used a classic Joy of Cooking recipe for the same dessert, and this cheesecake cracked enormously down the middle during the second soft cooking phase with the oven open. Other recipes usually call for a water bath, or if not, a tented cooling afterwards. So, overall, this is a very tasty cheesecake (followed the directions exactly, converted volume to weight for accuracy etc), but it’s too much work to end up with a cracked product. Go the extra mile with a different recipe calling for a water bath and a different cooling method next time.
Second time I make this and it’s so delicious! Big tip for everyone if you want it to have a flat top without it cracking or caving in is to bake it in a water bath. The pie looks store bought after doing this!!!
Thank you so much for sharing that with me, Yesenia!
This looks amazing. I just pulled mine out of the oven and it looks so good and I already know the batter was delicious! Haha. That being said, I did end up with a giant crack. I thought I followed the instructions exactly but upon reading other comments, I think it may be because I opened the oven when the initial timer went off to look at them and then closed it with a spoon propping it open. Should I have just opened it the tiny bit? Could that brief second of air be the culprit? I’m sure it is going to be amazing and I’m going to make the toppings so I am not worried about it, but this was my first “real” cheesecake and I’d LOVE to get better at it!!!! 😉
Hi Britney, introducing colder air quickly like that was likely the culprit, unfortunately. I hope you still love it!
Do I need to use a hot water bath with this cheesecake I’m making this for Thanksgiving tomorrow.
Hi Lori, There’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking.
I make this every year and my family and I absolutely love this recipe. Is there something I can do to go the cheesecake from cracking?
Hi Teairra, following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking.
Hi Natasha, I just made your pumpkin cheesecake tonight. Mine came out with deep cracks and it looks like custard.
Is this normal?
Hi Veronica! I’m sorry that was the case. Did you make any substitutions or skip any steps? It’s very important to allow the full cooling time in the oven as mentioned in step 4. Other factors are, the temperature of the ingredients, over mixing the batter, the oven running too hot. The cheesecake will continue to set as it cools and the texture will change. Every oven bakes different so it may require some adjusting. I highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to ensure it’s calibrated.
I hope you’re able to salvage it and still enjoy the cheesecake. You can cover it with whipped cream to hide the cracks as well.
Thank you for your quick reply. I didn’t change anything, I followed the whole recipe. My biggest concern is that it looks like custard. I just hope it doesn’t have that texture when I cut it tomorrow
Do you have any suggestions for if we don’t have sour cream or want to run out and get it (don’t actually like sour cream)
Hi Chaz! I have not tested an alternative to advise.
I was wondering the same. What if I use regular purée pumpkin?
Hi Jackie, if using regular puree you will need to adjust and add sugar and spices to the mix. I hope you love this recipe.
First time making cheesecake. Followed directions (all of them!) and it came out perfect.
Wonderful! I’m so glad to hear that, Mindy.
Has anyone done this with canned pumpkin purée instead of pumpkin pie mix? Do you just need to adjust the sugar and spices? Thank you!
I did just that this evening, just added some spices (cinnamon, nutmeg, cloves) to the purée and a splash of milk if the consistency doesn’t look right. Hope this helps!
Followed directions exactly and had cracks in the center. Not even sure if its cooked through. Disappointed.
Hi Connie! I’m sorry to hear that. It could be one of many factors- the temperature of the ingredients, over mixing the batter, the oven running too hot. The cheesecake will continue to set as it cools. If it still seems raw, I wonder if it is the oven. Every oven bakes different so it may require some adjusting. I highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to ensure it’s calibrated.
I hope you’re able to salvage it and still enjoy the cheesecake. You can cover it with whipped cream to hide the cracks as well.
It’s totally normal for cheesecake to crack in the center and look underbaked! In fact, it’s supposed to look wobbly in the center. If it’s firm after taking out of the oven, it’s over baked.
Mine has cracked every year, regardless of trying different recipes, and after it sets in the fridge over night, it’s perfect.
My cheesecake ended up looking under baked when I took it out of the oven after propping the door open with no heat for 45 minutes. Can I put it back in the oven, or does it come together more when chilled. I don’t make cheesecake often enough to know!
Hi Kate! It does come together more when it’s cooled. If it’s underbaked, you could try baking it longer, just be careful not to over-bake.
It’s totally normal for cheesecake to crack in the center and look underbaked! In fact, it’s supposed to look wobbly in the center. If it’s firm after taking out of the oven, it’s over baked.
Mine has cracked every year, regardless of trying different recipes, and after it sets in the fridge over night, it’s perfect.
First time trying your recipe! Saw it on Acre Homestead’s youtube channel. I used half graham crackers and half ginger snaps for crust. I will let you know how that goes…..it’s in fridge waiting for Tday.
Question… The recipe for the crust portion says 6 Tbsp 3/4 stick melted, do you mean it as 6 Tbsp & 3/4 stick OR 6 Tbsp (3/4 stick).
I’m assuming you mean simply just 6 Tbsp.
Hi Court! Thanks for pointing that out. It’s a typo and should be separated in parenthesis (3/4 stick). The total is 6 tbsp of butter.
Thank you so much! I thought that might be the case, but I’ve learned not to assume when baking 😊👍🏻
This recipe never fails to delight all my guests!
Question: Should I use room temperature eggs and sour cream? I feel like I’ve heard that tip about baking before.
Hi Kristi! Yes- you could do that.
This recipe never fails to disappoint!
Question: Should I use room temperature eggs and sour cream? I feel like I’ve heard that tip about baking before.
Hi Kristi, you definitely want the cream cheese to be room temperature, it is not necessary for the eggs or sour cream to be room temperature since the recipe works well with out doing that, but some of my readers mentioned they prefer to get the eggs to room temperature. If you experiment, let me know how you liked the recipe.
Hi Natasha, love this recipe! It is so delicious and easy to make!
I followed the steps to cooling the cheesecake down slowly by leaving the oven door cracked open. Before I turned the oven off and opened the door, the cheesecake looked perfect but after cracking the door open, it cracked. Anything I can do to help it not crack next time during cooling?
Hi Tanya, if it is cooler in your home or area, I wonder it if was too much cold air at once. Avoid opening the oven door while the cheesecake is baking inside. Big cracks are often caused by drafts and temperature changes, and its best to avoid over-baking! This is the most common culprit of cracking.
Oh no I used a water bath and now I’m scared the texture might not work —- it’s baking now! Any ideas on best way to bake it or cool it?
Hi Jo Jo since it already started that way, I would keep it going just keep an eye on it towards the end. I hope you love it.
Followed the recipe to a tea. Had a crack down the middle. Otherwise it looks perfect. Did not taste it yet. If I make it again will use a water bath.
There’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking.
Mine came out of the oven cracked even with following the directions.
Hello, I’m super excited to try this recipe this year! Instead of rum, could I change that out for a baileys almond milk liquor or something similar? Thanks!
Hello Brooke, I haven’t personally tried using baileys almond milk liquor to advise. If you try that, we’d love to know how it goes!
This recipe is PURE EVIL! I have no idea how I managed to stop eating the mixture before I poured it into the baking pan. Follow the instructions! Don’t be a numbnuts like me. I did not prop the oven door open slightly. I opened the door far too much and of course the cake cracked. It was still utterly delicious. Thank you for this highly addictive confection, Natasha!
Hi JK! Thank you for sharing your experience. It really is hard not to eat the filling! I’m so glad you loved the recipe.
This cheesecake absolutely should be bakes in a water bath. I’ve only had a cheesecake crack once. This one cracked horribly. I’ve never seen one crack so bad.
HI Nat, I’m sorry to hear that – a large crack is usually due to over-baking or cooling too quickly. Thankfully a crack can be covered up by whipped cream.
I wonder if anyone else had a problem with the butter draining out of the crust and smoking the whole kitchen up? Should I have put foil inside the springform pan? I read the directions 3 times and didn’t see a mention of this.
Hi Shelley! I’m so sorry that happened. I haven’t really heard of that happening. I wonder if the seal on the springform pan was loose or unevenly closed. You could use foil on the outside of the pan to help seal it better. Or use a cookie sheet underneath to catch any leaks.
Also- verify that you used the correct amount of butter for the crust. Excess butter could definitely cause seepage.
Hello Natasha, I’d just like to say I’m a big fan and recently received my lovely cookbook. But I’m here to tell you that I just made and served your Pumpkin Cheesecake for our family’s early Thanksgiving and it was beyond delicious. I made the caramel sauce and added pecans. Oh my, it was amazing!
Hi Linda! I’m so glad to hear that your family enjoyed this recipe. Thank you so much for purchasing my cookbook.
I too ended up with way more filling. I followed the recipe word for word, have the correct 9 in springform pan, and I have way too much filling left over. It’s in the oven now, hopefull the cook time is the same and it doesn’t over cook.
Hi Tiffany, for a cheesecake, you want to make sure your springform pan has 3″ tall walls. If you use a shorter pan, it will overflow the pan.
This is the best pumpkin cheesecake recipe ever!!! My family and I got addicted to this cheesecake, now I have to make it ever year for Thanksgiving.
Great to hear that you all love our Pumpkin Cheesecake Recipe, Tee!
I was going to try this in the premade crusts from the store which are in 9-10 inch pans, definitely much thinner and smaller than a cheesecake pan. Do you know how I should adjust cooking time for that? Thank you!
Hi Carley. I do not. I’m sorry. You’ll have to watch it in the oven for when it’s set. It will be slightly wobbly in the center.
Hey Carley! Did you end up having any luck with this? I have 2 – 9inch pre-made crusts I could use and was wondering how it went for you!
I have made this recipe multiple times over the years, and it is delicious! Though I do have issues with cracking almost every time, despite following the cool down instructions. Do you think that allowing the cheesecake to cool down in the oven for longer than 45 minutes would help? I would not want to attempt it if there’s a risk of over baking or altering the texture.
Hi Nicole, the slow cool down is very important for the cake to settle down without cracking. If you followed this step, I would maybe try it for a little longer like you said since ovens do vary.
I made these in small graham cracker crusts, almost like tarts. (Recipe made 24) Used Greek yogurt instead of sour cream and cooked 35 minutes as they are small. Came out amazing. Great recipe!!!
Thanks so much for sharing that with us, Denise!
Wondering if I can substitute canned pumpkin puree for pumpkin pie mix? Don’t want all that added sugar and chemicals. Please advise!
Hi Mimi, If you’re using canned pumpkin purée, you’ll have to make some more adjustments, Pumpkin pie mix has spices and sugar added to it.
What adjustments are needed if I decide to use pumpkin purée instead of the pie mix?
Hi Sonia, If you’re using canned pumpkin purée, you’ll have to make some more adjustments, Pumpkin pie mix has spices and sugar added to it.
When you have a recipe that calls for pumpkin pie filling and you only have pumpkin puree, you can easily use in place of the canned pie filling. Open the can and reserve 2/3 cup of the pumpkin puree for another recipe. Then mix in 2/3 cup sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. salt into the remaining pumpkin puree. Substitute this mixture in place of pumpkin pie filling.
Could this be frozen, used as a make ahead dessert? This would be so goodbfronThanjsgiving!
Hi Annette! Yes, cheesecake freezes well. You’ll want to wrap it really well. Double wrap in plastic wrap, then in foil, to prevent freezer burn. Thaw it in the refrigerator.
This is my go to recipe for pumpkin cheesecake, its very good! Though you should mention the fillings are enough to fill two pies otherwise if you only planned for one youre left with alot of filling.
Other than that, great recipe!
Hi Courtney! I’m glad you loved the recipe. Did you use the correct size springform pan? It should only make one.
Hi Courtney, totally agree with you. I had so much left over, ended up using it all and had to bake longer. Probably over baked ugh and regretting it now, we’ll see today how it tastes. And yes I used a 9” spring pan. Do you still follow the recipe or cut in 1/2?
This pumpkin cheesecake was a big hit at Friendsgiving this year! I was lucky to leave with one slice for leftovers. I did have to bake it longer than the recipe suggested so I put the springform pan on a cookie sheet and added a little water to the cookie sheet.
Hi Natasha! I’m glad it was a hit. Did you use the recommended springform pan size? Be sure to fully preheat the oven before baking. Every oven bakes differently so you may need to make adjustments tailored to your oven, but it shouldn’t take much longer to bake. We did not use a water bath for this recipe.
Hi! What is the substitute for pumpkin pie mix? I only have Libby’s 100% pure pumpkin…
Thanks!!
Hi Michelle. Without having tested it myself, I don’t have exact instructions for that. Pumpkin pie mix contains spices and sugar, whereas pumpkin purée does not and will need to be added to it. You could try finding a recipe online for making your own pumpkin pie mix using pumpkin purée. If not, then I would add sugar and pumpkin pie spice to taste.
When you have a recipe that calls for pumpkin pie filling and you only have pumpkin puree, you can easily use in place of the canned pie filling. Open the can and reserve 2/3 cup of the pumpkin puree for another recipe. Then mix in 2/3 cup sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. salt into the remaining pumpkin puree. Substitute this mixture in place of pumpkin pie filling.
I want to make this in little individual cups , do you think it would taste good if I baked it but them broke it up into a crumble and put the crumbs into a little cup and stack that on top ?
Hi Angie! I haven’t tested that to advise. It might affect the texture but feel free to try it.
Natasha, I accidentally used pumpkin purée instead of yer pie mix. Do I need to toss this cheesecake and start over?
Hi Renata, I can’t say that the flavor will be great, but I hope you find a way to salvage it. If you’re using canned pumpkin purée, you’ll have to make some more adjustments, Pumpkin pie mix has spices and sugar added to it.
I just did the same thing🤦🏼♀️
Did yours taste okay? I figure with all the caramel and whip cream on top it should be sweet enough. Let me know if you can!
I would love to try this recipe in a mini version using cupcake pans. Do you think it will work? I would adjust baking time.
Hi Angela, I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
Mine cracked but If it tastes good I don’t care. Will it taste the same?
Hi Kristen! Yes, it should affect the flavor.
I’m thinking of kicking this up a notch and using Biscoff cookie crumbs instead of graham crackers. Would you recommend I alter the sugar or cinnamon? The Biscoff are plenty sweet and I’m not sure if the cinnamon will throw off the taste of the cookie crumb. One other question, for the life of me, I can’t find pumpkin pie mix, only canned pumpkin (most with a pic of pumpkin pie on the can). Must you use the pie mix or since we’re adding the pumpkin pie spice, does canned pumpkin puree do the trick? Just want to be sure I pull this off correctly. Thanks in advance for the feedback!
Hi Carson! I haven’t personally tested it with biscoff to advise. Some of my readers have reported good results using biscoff. Pumpkin pie mix has spices but also sugar added. If you’re using canned pumpkin purée, you’ll have to make some more adjustments.
Ok so what are the adjustments then exactly? Pumpkin pie mix is incredibly difficult to find! Only thing I’ve been able to find is the purée so any advice on the alterations? Like how much sugar? What spices?
Hi Dana! I have not tested it to provide the exact measurements. You can sweeten it to taste with sugar and add pumpkin pie spices which is made of cinnamon, ginger, nutmeg, clove and all spice.
I just made this hoping to bring it to thanksgiving tomorrow. I did use a a 9” spring form pan with 3 inch sides and I had way too much filling. Seems like something must be incorrect in this recipe because I followed the recipe exactly and still had way too much filling. Maybe I should double the crust? Also messed up and used pumpkin purée instead of the pumpkin pie mix! Ah! Bummed! Not bringing this tomorrow 😣
HI Joy, I’m sorry to hear that. I haven’t had any overflow issues. Did you make sure to use a regular 15 oz can rather than the large 30 oz and only use 3 blocks of cream cheese? These measurements should not overflow a 3″ tall by 9″ diameter springform pan. As in the photo above, it fills the pan about 2/3 to 3/4 full but does not overflow.
I found Pumpkin Pie mix next to the pumpkin at Walmart. Probably too late now since tomorrow is Thanksgiving, but for future info! 😉
My daughter is gluten free. Can I just leave out the crust ? I saw the substitution for the flour
I haven’t tested that version to advise, Susan.
Hi Susan, My daughter is gluten free as well. You can purchase gluten free graham crackers as well as GF graham cracker crumbs to make this with.
I have made pumpkin cheesecake with almond flour crust and it is delicious! Maybe try that for your daughter. My gluten free friends loved it
Thank you so much for sharing that with us, Shyann!
Hi Natasha. I have made your new York style cheesecake, baked in the water bath. I tried this pumpkin recipe, following the directions and it cracked… what happened? Can you bake this pumpkin cheesecake in the water bath too?
Hi Beth! There’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking. Did you follow this step?
I opened the oven to check the “jiggle.” Then cooked 5 more minutes. Then turned oven off and propped the door slightly open for 45 minutes. It was cracked when I took it out to cool on the counter.
I’m going to give it another try next week. I want to get it perfect for Thanksgiving!
Hi Natasha, I had a question regarding the pumpkin pie mix. I have canned pumpkin puree but not pumpkin pie filling. Should I purchase the pie filling or is there a way to use the pumpkin puree? Thank you!
Hi Brianne! Pumpkin pie mix has spices and sugar added to it. If you use purée you will likely have to make modifications.
Hello Natasha. I have tried several of your recipes and they all have turned out Great.
However making the Pumpkin Spice Cheese Cake, would you say the water bath could somewhat be optional ? depending on the bakers preference ?
Hi! Yes- it can be preferential but there is no need for a water bath with this cheesecake. It also changes the texture a little bit to bake in a water bath.
What would the bake times be if I made mini cheesecakes in a muffin tin?
Hi Anita, I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
This sounds delicious, thanks for the recipe! I am confused from reading the comments and feedback. To prevent crack, should we bake in a water bath? or should we follow your instructions without water bath and prop the door open for 45 mins? When should we remove the springform pan to avoid crack? Thank you!
Hi Katey, there’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking.
Made this yesterday and tried it today with the carmel and homemade whipped cream on top. So. good! Perfect for the fall season! Thanks for giving us so many do-able, family friendly, and delicious recipes! May God bless you and congrats on the successful book tour! 😊
Thanks a lot! That’s a perfect combo, we’re glad that you enjoyed it!
Can you use canned pumpkin puree instead of pumpkin pie mix?
Thanks.
Hi Dale! Pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not. That is why we recommend using it. If you use just purée you’ll need to make some modifications.
I keep hearing we need to make modifications if we use pumpkin puree, but can you please clarify what the modifications are? If we need to add more spice and sugar, how much more?
Hi Lauren! I’m sorry, but without having tested it myself, I am not able to advise on these exact quantities. This recipe was written to use pumpkin pie mix, not purée. Readers have asked if they can use puree and my recommendation has been that you’d need to add sugar and spices to it since it will not contain these like the pumpkin pie mix. If anyone has tried this, please share with us.
If I am able to test this in the future, I will update the recipe.
Ok, makes sense. I’ll be putting it in the oven in a bit sans extra seasoning so we’ll see tomorrow how it turns out! I tend to prefer less sugar so may be this will even be better! Thanks much for your reply and help!
You’re very welcome! Yes- please update us on how it turns out. Happy Thanksgiving!
I made this and served it with the caramel sauce and whipped cream. The pumpkin hater and the cheesecake disliker both loved it. I had to search for a recipe to make the pumpkin pie mix from my pumpkin puree. Maybe you could include that as a link.
That’s so great! It sounds like you have a new favorite, Jacqueline.
you mention that the cream cheese brown sugar mix would make a good frosting and I agree tastes amazing. I’m just wondering if I would need to add anything else in order to actually use it as a frosting for cupcakes?
Hi Amy! I haven’t used it to pipe onto cupcakes. It’s not as stable as buttercream and can be runny and sticky, making it hard to pipe with. I think it would work fine to “spread” onto cupcakes. You can reference my cream cheese frosting recipe and make adjustments to use brown sugar in this recipe. This one has a good consistency for piping.
Fantastic!!!! The caramel sauce is a wonderful add-on and super easy!
I’m so glad you loved it!
It turned out perfect! I baked in a water bath for exactly 1 hour at 350! I am soooo pleased. I used pumpkin purée because that’s what I had and I added 1 1/2 tsp of cinnamon. It’s not as dense of a cheesecake as I usually make. It’s much lighter and fluffier like a mousse. It’s great!
I’m so happy you loved it, Mary! Thank you so much for sharing that with me.
Wasn’t sure where to post this, so I figured I would post it on the next Natasha’s recipe I plan on making…..Sooooo, I received your cookbook today and it is absolutely stunning!!! So many of my families favorites recipes are in there!!! It is beautifully designed, good quality and you and your family are so lovely😁
And best of all is I know that no matter what I choose to make from your cookbook I will be AMAZING!!! God has truly blessed you and I am so happy for you!!! Congratulations on your cookbook!!!!
Thank you so much, Renee!
Wondering if you have any thoughts on substituting a gluten free flour for the 2TBSP of all purpose flour?
Hi Carolyn! I don’t have much experience with GF baking. I think it could work, but have not tested it myself.
I find Bob’s Red Mill Gluten Free Baking Flour in the light blue bag works great!
Cup4Cup GF Flour is what I used & nobody even realized it was GF – including the other desserts I’ve made using it. Bob’s Red Mill is a little more gritty & the change in texture is more noticeable – in my opinion.
Hi there. What is pumpkin pie mix. Usually I see pumpkin pie filling or pure pumpkin. Never seen anything named pumpkin pie mix. Thanks!
Hi Andrea, the pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not, we find it in our local grocery store.
I had the same question as Andrea. So it is pre-made pumpkin pie filling in the recipe.
Hi Anne! Yes, that’s correct. You can reference the image above to see the can that I used for this recipe.
An hour is not long enough. Cracked. I bake a lot of cheesecakes. This is the first time I’ve had one undercooked after following the direction (added more time, I think it’s too much for a 9” pan) and the only time I’ve had one crack. won’t be making again…
Hi M, did you make sure your oven was fully preheated? I suggest investing in an oven thermometer to make sure your oven is preheating adequately. Also, make sure you are allowing it to cool slowly in the oven per the instructions which is important to finish setting the cake.
Oh right! When I was filling the pan I thought it was too much filling for a 9” as well! It filled the pan to the top! so I scooped out until it was about an inch from top of pan. (I quickly made a companion taster! ) But glad I did because mine baked perfectly in exactly an hour. I also baked in a water bath and no cracks!
Same thing happened to me. I bake cheesecakes all the time. Was a little unsure about no water bath and followed the directions to a t. The whole top of mine cracked. Not happy.
Hi Mary Lyn! Cracks are often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.
Your recipe looks delicious. I was wondering if it can be done in advance and frozen?
Hi Patricia! I’m glad to hear that. Most cheesecakes can be frozen for longer storage (1-2months). I haven’t tested it with this specific cheesecake. If you freeze, let it thaw in the refrigerator.
I’ll be making this for the upcoming holidays and am very excited about it. The reviews are fantastic, hence the reason I am choosing this recipe. I did notice several people mentioning that their cheesecake cracked. I love making cheesecake and I always bake them in a water bath. I could try to explain it here but the easiest thing to do is to do an internet search and find thorough directions there. For instance: https://www.bakedbyanintrovert.com/prevent-your-cheesecake-water-bath-from-leaking/
Happy baking everyone and thank you Natasha for this wonderful recipe!
This looks very good. I usually use my canned pumpkin for pies and bars. Can I just use the pumpkin pie recipe I use to make pie? I raise what I eat for the most part. Know what I am getting.
Hi Randy! You’ll have to experiment with it. If it works in your pies and bars, I don’t see why it wouldn’t work here but without having tested this specific “homemade pumpkin pie mix” myself, I can’t advise.
Hello, I wanted to make this recipe for a family member’s birthday, however she has celiac disease and can’t eat the flour in the recipe. Is there any substitutes that could be used instead of the flour (such as cornstarch or another type of flour)?
Hi Tori, I have not tested a GF alternative to advise on the outcome, but one of my readers mentioned using King Arthur cup for cup GF flour successfully. Let us know how it turns out if you try.
We are a celiac family, I will be using Bobs Red Mill 1:1 AP flour. I think you could also use GF oat flour as well. Also be sure to use GF graham crackers for the crust. I typically use a blend of gf graham crackers and pecans for the crust and its amazing. I have also done a pecan/walnut crust using a bit of flour and butter, pressed in like the graham crust and its delicious in a cheesecake.
Thank you so much for sharing that with us, Stephanie! I hope you love it!
Hi Stephanie! I want to make this for Thanksgiving. My daughter-in-law is has cekuac;s. Can you please advise what ratio gf crumbs to pecans you use? Thank you!
If I’m working with pure pumpkin instead of “pumpkin pie mix/filling”, what should I add to the pumpkin purée to make it my own homemade version of pumpkin pie mix?
Hi Tj, Here’s what one of my readers wrote: “I used pumpkin puree not the pumpkin pie filling and it was fine! The added sugar from the pumpkin pie filling was not needed” Personally, I use pumpkin pie mix. You could also make this work with a good concentrated pumpkin puree such as Libbys with a little extra pumpkin spice.
I am going to attempt this recipe. I am knew to baking and seeing that with water bath, you recommend 70 minutes/50 minutes. Please explain what that means. Thanks
Hi Jerry! This recipe is adjusted to not need a water bath. You can view my other cheesecake recipe for the water bath process/instructions.
I hope you love the recipe!
I am now to the cooling stage and the pumpkin cheese cake looks so yummy. I have two questions, do I spray pan with cooking spray before making crust? My cheesecake cracked, did I do something wrong? How do I prevent that from happening next time?
Hi Michelle! Cracks are often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.
I made this yesterday morning, including the easy caramel sauce. Dessert was a huge hit!!! I received many compliments.
***Great recipe***
That’s wonderful! I’m so glad to hear that, Dee!
Thank you Natasha!! I did this recipe and it is awesome!! My family loved it!
That’s wonderful! Thank you for sharing.
My hubby saw this recipe, and being a lover of all things pumpkin, he asked if I could try to make it for Christmas. I used canned pumpkin (not the mix) and added 3 teaspoons extra of pumpkin pie spice with no added sugar, and it turned out perfect! Very pumpkiny. Keep in mind, I have never made a cheesecake before! My hubby said it was the best cheesecake he’s eaten, and my son loved it as well. It paired very well with the caramel sauce! Thank you for posting this recipe!
That is a delicious choice for a Christmas dessert and I am so happy you loved it!
Awesome recipe! I haven’t made the caramel sauce or whipped cream yet, but the cheesecake alone is phenomenal! Thank you for sharing!!
You’re welcome, Stephanie. I hope you’ll love both recipes!
Thank you for this recipe. I made it following your instructions, but even after the hour at 350° plus the 45min with the oven cracked, it still wasn’t done. I just baked it for another 50min after it had cooled for an hour in the fridge (after getting to room temperature) and it still looks uncooked all the way. I’m not experienced with making cheesecakes, though. Should I bake the next batch for 90min then 45min venting? I used a 10″ springform pan and single batch recipe. Thank you!
Hi Nikki! I make this in a 9” springform pan and do not have any issues. If you’re using a larger pan, it may actually get done faster, not take longer.I would look over the recipe again to make sure you did not miss anything or do anything differently.
Be sure to bake on conventional mode and not convection. Every oven bakes differently so I also highly recommend using an internal oven thermometer and fully preheating your oven before baking. I hope you have better results on the next batch.
Hi! This is my fav recipe ever!! The first time I made it it was perfect. I just made again and it sunk? Any suggestions? I made sure all ingredients were room temp.
Hi Merissa, was the oven fully preheated? Also, did you make sure to let it cool per the instructions? Lastly, make sure it’s on regular bake mode and not convection which would cause it to become overbake – if it’s overbaked, it’s more likely to sink.
WOW! The sweet & savory cheesecake, paired with the salty caramel sauce, is the perfect combo!! Everyone loved it! My cheesecake had a big crack in it after baking but we covered the whole thing with homemade whipped cream to hide it 🙂 I’ll be passing this recipe on & saving it for sure, it’s a definite winner! Thanks!
You’re welcome, Kelly. Thank you for your good comments and review!
Just made this for Thanksgiving and it was a hit! Turned out delicious. I did double the recipe for the sweet potatoes and kept everything the same. One important point. I used pumpkin puree not the pumpkin pie filling and it was fine! The added sugar from the pumpkin pie filling was not needed. Only issue is the cheesecake did crack even though I opened the oven slightly. No biggie, just covered it with whipped cream at the end.
This is my family’s FAVORITE cheesecake recipe! My sister and I have made this for various family/holiday functions and it’s consistently the star of the show!
That’s just awesome! Thank you for sharing your wonderful review!
Delicious cheesecake, especially good with the Carmel sauce. I subbed gingersnaps for the graham crackers – yummy.
That sounds delicious!
So tasty! I don’t like pumpkin pie, but my husband does, so this is a good compromise. It was so yummy and was a big hit with my family. And I appreciate that you have the measurements in the instructions and that this cheesecake doesn’t need a water bath 😅
Thank you for trying my recipe! I’m so glad it was a hit. 🙂
Fantastic! We won’t be doing plain
pumpkin pie again! Needed more time in the oven, but worth it! Made ahead and froze.
So glad you loved this recipe! Thank you. 🙂
You’re a very funny and charming person and it shows it what you prepare! I’ve tried your banana bread and it’s to die for! I’m doing pretty much a “Natasha” thanksgiving with your turkey, pumpkin cheesecake , mashed potatoes and green bean salad. Thanks so much for what you do and the great food you share!
Thank you for that wonderful compliment, Randy! I’m so glad you’re enjoying my recipes!
I followed the baking instructions and after the 45 mins with the oven door propped it is still quite jiggly and a thick liquid under a thin top baked layer. Will this firm when cooling or should it be former before cooling?
Hi Stephaine, the cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
I’ve made this cheesecake for our thanksgiving dessert for the past three years- it’s a must have! Once October hits I’m hit with “are you making the cheesecake for thanksgiving?!” Thanks so much for this recipe!
You’re welcome. Brooke! Glad you like this recipe and maybe we will be!
This was absolutely wonderful! My oven runs hot and was worried I burnt the crust. Luckily, I did a water bath about 10 minutes into baking and it turned out beautifully.
It also tastes better than any pumpkin pie. Which means, I’m NEVER making just a pie again!
So good and so easy!
Love it! Thanks for sharing your experience trying out this recipe, we’re glad you love it!
I don’t recommend the pre bake of the graham cracker crust. It’s not necessary. The eight minutes is far to long. You’ll end up with a burnt crust and will have to start over. Not a very good recipe at all.
Hi Holly, I do recommend pre-baking the crust when you have a liquid filling like this. It helps it set up properly without getting mushy.
also, if yours is burning, make sure you aren’t using the convection oven setting. Normally 8 minutes should not get anywhere close to burning the crust. Happy Thanksgiving!
Followed recipe. Middle part does not seem done. Seems like it should be more firm and not stick to a knife when inserted.
Hi Diane, the cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
I forgot the sour cream? Will it still come out ok?? 😭 I’m so afraid I ruined it!
Hi Marisa, without sour cream the cheesecake will still turn out, but it will be left soft, and the texture will be a bit different. It works to soften the texture.
If I use the water bath method with this recipe what should the oven temperature and baking time be?
Hi Jeff, One of readers shared this comment “In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!” I hope that helps.
Third year in a row that I have made this recipe for Thanksgiving. It’s a family favorite!
I’m so glad you have a family from my blog, Anne! That’s just awesome!
Hello I’m going to be making this today the pumpkin cheesecake, it looks deliciouss. So my question is do I use regular pure pumpkin purée for my cheesecake or is there a different brand of pie mix
HI, I use pumpkin pie mix. You could also make this work with a good concentrated pumpkin puree such as Libbys with a little extra pumpkin spice.
I have made this 2 years in a row now and both times I have had to bake it for 2 hours. I bake other cheesecakes as well, which only take the standard 60-75 mins. Not sure what makes this cheesecake different. Other than that it is delicious!
Hi Kayleigh, I haven’t had that experience – are you possibly using a smaller pan that would make the cake taller?
I’m glad to hear someone else had this problem! The top looked done but then cracked while cooling in the oven. When I took it out, I realized it was still pretty raw in the middle. Not a problem I typically have making cheesecakes. The recipe did seem a little liquidy.
Hi Kim, It should look very soft on the inside; not watery or runny, but soft is expected. It will firm up as it sets.
Hi. Will pumpkin puree work instead of mix? There seems to be plenty of sugar and it calls for pumpkin pie spice already. Maybe double to 4 tsp to make of for puree not having it like the mix.
Hi Donna! You’d have to experiment with it. It should but may need some adjustments since the mix contains sugar and spices as well.
I also accidentally used pumpkin purée vs pumpkin pie mix 😭
The picture shows a syrup covering the cheesecake but it looks like the recipe only has the whipped cream. What is the syrup? Did I miss it somewhere?
Hi Brian! Yes, it’s in the blog notes. It’s caramel sauce. 🙂
I have a recipe for homemade caramel sauce HERE.
I’ve never heard of a canned pumpkin pie “MIX.” What does it consist of? I can’t find it at any local grocery store in Birmingham, AL. I’ve made cheesecakes for many years. Puzzled.
Hi Michael! The pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not.
Where does the water bath come in. I made this a couple of weeks ago and it cracked on top. I am a guy who likes to make a good cheese cake and impress the in-laws. Help!
Hi Bill! This recipe is adjusted to not need a water bath! You can view my other cheesecake recipe HERE for the water bath process/instructions.
I do not find in the recipe when the spring pan is to be removed. Please advise.
Hi Sue! See step 5 in the recipe card. 🙂
how would you make this recipe with regular pureed pumpkin instead of Pumpkin pie mix?
Hi Kimberly! I don’t have specific instructions for making this with pumpkin puree. You’ll need to adjust and add spices and sugar since the pie mix from the can already contain this.
Hi, I am looking to make this for a family member with a gluten intolerance. I have already found a gluten free graham crust but wanted to know if you suggested anything to replace the little bit of flour in this recipe? Thanks!
Hi Allie! I have not tested a GF alternative to advise but one of my readers mentioned using King Arthur cup for cup GF flour successfully. Let us know how it turns out if you try.
You can use Pamela’s brand gluten free flour 1-1. I have tried different flours but i liked this one the most.
Thank you so much for sharing that with us!
Hi,
This looks delicious and I’d like to make it for Thanksgiving, but I need it to be gluten free. I’ve already found a GF version of this crust, but I’m wondering if I can easily substitute corn starch for the flour. Thanks!
Hi Mary, without testing that myself, I can’t really recommend a gluten-free sub. Maybe someone else has tried making it gluten free? Thanks in advance!!
I haven’t made it yet but I’d like to know how far ahead I could make it in advance of Thanksgiving?? Also can I put a caramel pecan topping??
Hi! You can refrigerate this for 3-4days. Most cheesecakes can be frozen as well for storing longer (1-2months). I haven’t tested it with this specific cheesecake to advise. If you freeze, let it thaw in the refrigerator. If you experiment, let us know how it works. I think caramel and pecans would be a great addition to this cheesecake.
What if I don’t have pumpkin spice? Can I substitute it. Please let me knows
Hi Norma, I have not tried any substitutions to advise. I buy it and use the McCormick pumpkin pie spice most often. It’s easy to find in most grocery stores and it works great and tastes great in everything I use it in.
I want to make this Tuesday before everyone gets here. Will it still be good for Thanksgiving?
It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Would using this recipe with your water bath cheesecake process work?
Hi Angel, this recipe is adjusted to not need the water bath, but yes, that should work.
Have you ever made the cheesecake into indivual cupcake size?? Wondering what adjustments would need to be done?
Hi Sandy! I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
I’ve been making pumpkin cheesecakes every year for the thanksgiving holiday for at least a decade. This one is the best so far. But, not really remembering how much this recipe actually makes, I now have 4 FULL, 10” pie plates, after doubling this recipe, thinking I’d maybe get 3. lol Well, since I have already made the filling and everything, can you give me an idea how these might freeze and thaw??? TIA!!!
Hi Lori! So glad you love this cheesecake! I have not frozen this specific recipe, but it works well with cheesecake. I would wrap it well in plastic wrap followed by aluminum foil and thaw it in the refrigerator overnight.
Is this the original recipe that was posted? I made this cheesecake several times last holiday season, and it seems to me the recipe has changed. Maybe I’m imagining things, but I was just curious if this was the original posting?
Side note: I’ve found that if I let all my cold ingredients reach room temperature before mixing, the cheesecake doesn’t crack.
Hi, the recipe is the same and that is a great tip about the room temperature ingredients.
I love all your receipts and enjoy watching the videos!!! Soon I’ll be making your turkey receipt!! Thank you
Thank you! I hope you love it!
Hi Natasha, thank you for this recipe. I have a 10” springform pan. Given that, how may I adjust this recipe to accommodate this larger pan?
Hi Mary, 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. Doubling it would be too much and it will overflow.
Thank you, Happy Holidays to you. I will let you know how this turns out in a 10” pan.
I cannot believe that you don’t use a hot water bath! I can tell just by looking at your photo that the texture isn’t creamy and looks kind of curdled. Hot water bath is sooo worth it!
Hi Susan, we have a cheesecake recipe using water baths, and a water bath will work for this recipe too.
Good morning. Thank you Natasha. Lovely pumpkin cheese cake recipe. Love ve your recipes
You’re so nice! Thank you, Deematti!
Thank you for the recipe. Can I use real pumpkin instead of canned? Thank you.
Hi Katya! This recipe uses pumpkin pie mix which already has the spices and sugar added. With homemade pumpkin puree, you’d need to make some adjustments.
I couldn’t find the canned pumpkin pie mix so will be using purée…any suggestions on needed adjustments?
Hi Cathy! I don’t have specific instructions for this but you can reference my homemade pumpkin puree recipe HERE. Be sure to strain it well. You’ll need to adjust and add spices and sugar since the pie mix from the can already contain this.
Thank you so much for sharing this recipe with us! This is my second year bringing this to Thanksgiving and it is always a huge hit!! Forever a staple at our holiday gatherings now 🙂
That’s wonderful, Kristyn! I’m so glad to hear that.
Hi Natasha,
I don’t see any instructions for the water bath. The recipe looks delicious.
Hi Susan, I have some tips in my Perfect Cheesecake recipe.
I used your pumpkin cheesecake recipe to make a cheesecake “piecaken”. I have been wanting to try a pecan cheesecake and all the recipes just pile the pecan pie filling on the top of the baked cheesecake. I made your recipe to a T and used a 10″ springform pan. I put about 1/3 of the filling in the graham cracker crust and then a Marie Callandar pecan pie. I took all the crust off and put it on top of the cheesecake filling that I had already put in the pan. I then put the rest of the filling on top and around the pecan pie. It is in the oven right now, but I am sure it will be a hit!! I will post later and tell everyone how it is!! Thanks for reading my post!
Nice, thanks a lot for sharing. I hope all of you will enjoy the result!
This has become our favorite cheesecake. I buy the store brand cinnamon gramcrackers. Thank you for sharing
You are very welcome! We’re happy that you love this recipe a lot.
HELP!!!!! WATER BATH???? Your comment refers to decreasing chances of cracking by using water bath. Reread recipe multiple times. Where is the instructions on water bath????
One of readers shared this comment “In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!” I hope that helps.
Morning, Love your recipes! i would love to make the pumpkin cheesecake for Thanksgiving. Since there are only two of us can left over cheese cake be frozen? or would it hurt to half the recipe? thank you. Locella
Hi Locella, it can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hi. Have a gluten free guest. Can I use gf Graham crackers and cornstarch instead of flour without any adjustment to amount?
Hi Kimberley! The GF graham crackers should work fine, but I haven’t tested the cornstarch to advise on the outcome.
Hi! I’m planning to make this recipe for Thanksgiving and had a question. Do I wait until the Carmel sauce has cooled to pour it over the cheesecake or when it’s warm? And after I add the Carmel sauce do I serve immediately or refrigerate it?
Hi Chrissy! Caramel sauce can be served warm, at room temperature, or chilled. I usually let it cool, top my cheesecake, and then refrigerated it but you can pour it on right before serving the cheesecake too.
I brought the cheesecake to a luncheon at work. It was a hit, everyone was asking me for the recipe and one of the ladies stopped by my room to let me know how happy it made her feel when she ate it.
I followed the recipe strictly, it was so beautiful when I turned the oven off, but it ended up cracking badly. I made the whipped cream and the caramel and topped it – hiding the imperfections. It was a 10 😀
So glad it was a hit, Maria! Thank you for the review.
Be sure to not skip the water bath, it helps prevent cracking.
Hi Natasha,
Your recipe looks delicious and I want to try to make it but I had a question: can the pumpkin pie mix be swapped out for homemade pumpkin puree?
You can use pumpkin puree if you’d like but will need to make some adjustments. Also, it can be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hi Natasha,
I Love all your wonderful recipes! I’d like to make this pumpkin cheesecake and was wondering if I can use a pre-made graham cracker crust instead of using the springform pan? Or is there too much batter for the pre-made she’ll? This looks delicious! Thanks!
Hi Denise! I haven’t tested that myself to advise. I think it could work with some adjustments but you’ll have to experiment with it. The filling would likely be too to fill just one crust.
I’ve made this so many times and everyone loves it! Do you think I can use this recipe and make mini pumpkin cheesecakes in a muffin tin? Would I have to adjust anything?
Hi Nancy! So glad you love this recipe. I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
Hi Natasha. Have been your big fan for many years and love all your recipes. Need your advice. I baked a pumpkin cheesecake last night and it got a big crack, which doesn’t look nice. I have caramel sauce ready but I don’t think it will cover the crack. I already tried this recipe in summer and we all loved it but then it didn’t crack. Don’t remember if I used a steam bath. Anyway, how to hide that crack when serving it tonight? Thank you so much for your advice and for all your amazing recipes and tips.
I meant 5 stars not 4; don’t know how it picked only 4 stars and don’t know how to correct it. If I could, I would have given 10 stars for this pumpkin cheesecake, despite even that crack. It’s delicious and yummy. Thanks for your advice in advance.
That’s so very kind, thank you!
You should really put the water bath in the instructions. It seems like everyone is having issues with it cracking and I would’ve done the water bath had I known. I found out in the comments.
Thank you so much, Natasha! I’m glad you love my recipe! The easiest way to cover the crack would probably be to cover it with whipped cream or another topping.
Hi Natasha
Been making 10’’ vanilla cheesecake for years! I use 2 round metal cake pans half full of water under cheesecake. The steam stops from cracking!!
1 out of 6 may still crack!
FYI
Making your pumpkin cheesecake
next week! I am sure it will be delicious!
Hi Lucu! I hope you love this recipe! Thank you for sharing! 🙂
I made 2 of your pumpkin cheesecakes for Thanksgiving. It disappeared. I used pumpkin purée and 2 tsp. of my pumpkin pie spice. I baked it 45 minutes and left the oven door ajar for an hr. I added Baileys to the whipped topping. I will be using this recipe again😉
Good to know that everyone enjoyed the cheesecakes!
Thank you so much for sharing that with me, JF! I’m so glad this was a hit!
This is definitely a keeper. The recipe was easy to follow and the cheesecake was amazing! Flavorful and moist! Brought it to work and got rave reviews there as well. Next time I make it I may substitute ginger snaps for the graham cracker crust!
I’m so glad you enjoyed this recipe, Chris!