My easy Pumpkin Cheesecake recipe yields a perfectly spiced, creamy cheesecake nestled in a buttery homemade crust. It’s a fan-favorite that looks impressive on a plate, but it is easy to make (no water baths here!).
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Helpful Reader Review
“Hands down the best cheesecake recipe. I will use any excuse, any holiday as an occasion to make this. Everyone in my family loves it.” – Alex ★★★★★
Pumpkin Cheesecake Video
Pumpkin Cheesecake has been one of the most popular recipes on my blog for years (the reviews speak for themselves!) I added a video tutorial and added some great tips to prevent cracks without using a water bath.
Easy Pumpkin Cheesecake Recipe
Pumpkin Cheesecake recipe mixes Cheesecake (the creamy filling and crunchy buttery crust) with Pumpkin Pie (the iconic pumpkin and fall spices) for the ultimate dessert.
This pumpkin cheesecake is so easy and delicious by itself, but it is just over-the-top impressive when you add some of that Caramel Sauce and rum-infused Whipped Cream. Make this velvety-smooth pumpkin cheesecake up to 5 days ahead for easy holiday entertaining.
Ingredients for Pumpkin Cheesecake Crust
- Crackers – You can buy graham cracker crumbs, or crush 13 whole graham crackers for 1 1/2 cups of crumbs. You can substitute with gingersnap cookies, Vanilla wafers (Nilla Wafers), Shortbread cookies, or Biscoff (speculoos) cookies.
- Add-Ins – unsalted butter, sugar, and cinnamon
Pumpkin Cheesecake Ingredients
For consistent results, use room-temperature ingredients to get that velvety pumpkin cheesecake texture.
- Cream cheese – room temperature – to warm it up quickly, cut the cream cheese into small cubes, place them on a plate, and let sit at room temperature for 15–20 minutes
- Brown sugar – Use packed light brown sugar. “Packed” is when it holds its shape as it comes out of the measuring cup
- Pumpkin puree – I prefer Libby’s 100% pure pumpkin because (see why below). A well-drained homemade pumpkin puree will work. I’ve also tested this with canned pumpkin pie mix with great results.
- Eggs – To quickly bring to room temperature, set eggs in a bowl of warm water for 10 minutes.
- Sour cream – cuts the heaviness of the cream cheese, while giving a creamy texture
- Flour – acts as a stabilizer to give the cheesecake strength and prevent cracking, measure correctly
- Flavorings – Use store-bought or make your own Pumpkin Pie Spice and Vanilla Extract.
Pro Tip:
The best pumpkin filling for my cheesecake recipe is Libby’s brand because other brands tend to be too watery and lighter in color. This is the brand I recommend for all of my pumpkin recipes, from my Pumpkin Roll to Pumpkin Pancakes.
How to Make a Graham Cracker Crust
- Prep – Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form. You could also put graham crackers in a large zip-top bag and use a rolling pin to crush them into fine crumbs.
- Bake – mix the crust ingredients together in a bowl, and then press into a 9-inch springform pan. Place on a foil-lined baking sheet (to catch butter drips), and bake at 350˚F for 8 minutes. Transfer to a wire rack to cool. Reduce the oven temp to 325˚F.
How to Make a Pumpkin Cheesecake
- Beat the cream cheese and brown sugar for 5 minutes, scraping down the bowl as needed (Now it’s similar to a yummy frosting!)
- Make Pumpkin Filling – Whisk together the remaining filling ingredients, and add them to the cream cheese mixture on low speed until just combined.
- Bake – Pour the filling into the cooled pie crust, then tap it several times on the counter to release any bubbles. Place a loaf pan half-filled with water next to the cheesecake on the center rack and bake for 50 minutes. When the edges are set, but the center 3 inches is still wobbly, turn off the oven and prop the door open with a wooden spoon to let the cheesecake cool for 30 minutes.
- Chill – Remove from the oven and run a knife around the edges to release tension and cool to room temperature on a rack, then cover and chill for 4 hours, or overnight.
- Serve – Remove the springform pan and slice the cake. The cheesecake itself is not too sweet, so the toppings complement it nicely. I start with a drizzle of Homemade Caramel Sauce on each slice, pipe on Whipped Cream, and dust with pumpkin spice.
Pro Tip:
I love serving pumpkin cheesecake with festive Rum-infused Whipped Cream (1 cup cream, 2 Tbsp sugar, & 1 tsp of rum instead of vanilla).
How to Prevent Cracks in Pumpkin Cheesecake?
- Reduce bubbles – Avoid overmixing or mixing on high speed, which creates air bubbles, and tap the filled pan on the counter to release air.
- Add water – Adding steam will keep the cheesecake moist to prevent cracks.
- Keep the oven closed – If you open the oven too early or too often, it creates temperature swings, which contribute to cracking.
- Avoid overbaking! This is HUGE – bake until the cheesecake is still wobbly in the center 3″. Since not all ovens are created equal, check for doneness in the last 10 minutes.
- Cool slowly – propping the door open with a wooden spoon prevents sudden temperature changes and prevents cracks.
- Loosen the cheesecake from the pan as soon as it comes out of the oven to reduce tension.
Sometimes, even if you’ve done everything right, you might get a tiny crack. If it does happen, cover the top with Caramel Sauce, Candied Pecans, Ganache, or whipped cream. It will still taste great!
Make-Ahead and Storage
Once the pumpkin cheesecake has cooled to room temperature, cover and chill until cold and fully set (at least 4 hours or overnight).
- To Refrigerate: Keep leftovers tightly covered in the fridge for up to 5 days. It keeps best if stored without toppings.
- Freezing: Tightly wrap the cheesecake in plastic wrap and foil and store in the freezer for up to 3 months. Thaw in the fridge overnight and add your toppings just before serving.
Everyone loves my popular pumpkin cheesecake recipe because the cheesecake is velvety and smooth with a buttery graham cracker crust. Top with caramel sauce and homemade whipped cream for the ultimate Thanksgiving dessert!
Pumpkin Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs, from about 13 whole graham crackers
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
For the Pumpkin Cheesecake:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz pumpkin puree, Libby's brand, or well drained homemade puree
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 1/2 tsp pumpkin pie spice, plus more to dust
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
Instructions
Make the Crust:
- Prep – Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form.
- Bake – In a medium bowl, stir together the crust ingredients – graham cracker crumbs, sugar, cinnamon, and 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, going about 1/2" up the sides of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.
Make the Pumpkin Cheesecake:
- Beat the cream cheese– Preheat to 325°F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese and 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.
- Mix the pumpkin – In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cream cheese filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Bake – Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half filled with hot water (steam helps prevent cracks), and your cheesecake on the center rack and bake at 325˚F for 50-60 minutes or until the edges are set and there is a wobble in the center 3" of the cheesecake when you jolt the pan. Turn the oven off and prop the door open with a wooden spoon for 30 minutes to cool slowly.
- Chill and Serve – Once the cheesecake is out of the oven, run a knife around the edges of the pan (helps release tension), then cool on a rack until room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.
Notes
- Make Ahead – bake and cool the cheesecake. Cover tightly and chill for up to 5 days in the fridge. Add toppings when ready to serve.
- Freeze – wrap the chilled cheesecake (I keep it in the mold), or individual slices in plastic wrap and foil, or place in a freezer-safe ziptop bag in the freezer for up to 3 months. Thaw in the fridge overnight and add toppings just before serving.
Nutrition Per Serving
Filed Under
More Fall Baking Recipes
Fall always puts me in the mood to bake, so here are a few of my favorite recipes we repeat each year.
- Apple Pie
- Pumpkin Bread
- Mini Pumpkin Pies
- Apple Turnovers
- Baklava
- Carrot Cake
- Apple Crisp
- Baked Apples
- Cinnamon Rolls
Could I replace the graham cracker crumbs with ginger snap crumbs?
Hi Kelly! That should work fine. I hope you love the recipe!
Hi. I love all your recipes! Always my go too when looking for something new. I’ve made this cheesecake before and it was wonderful. I’m wondering if it would work doing it as individual mini cheesecakes?
Hello Amy! I’m so glad you’re enjoying them. I haven’t tested this in mini versions. Likely it will work, but I’m not sure how to adjust the baking time.
Since I am just beginning to make this recipe, I can’t rate however, I would like to confirm the amount of butter in the graham crust. I made crumbs from graham crackers to measure 1 1/2 cups as directed however, when I put 6 tablespoons of butter melted into the crumbs, it was a bit of a soupy mess that never would have stayed when trying to press 1/2″ up the sides of the springform walls. Can you please confirm for me? Making this recipe for my 43 year old son’s birthday tomorrow. Thank you so much!
Hi Mary Lynn! The quantities are correct.
If the butter is too hot, the crumbs are ground too fine, or if it’s over mixed it can have a similar effect. Let the butter cool and give them a quick toss to coat them. If it’s too wet and you need a quick fix- you can stir in more graham crumbs (2–4 tablespoons at a time) until the texture is right.
I followed this recipe and my cheesecake came out AMAZING!!! There was no cracking, it was absolutely beautiful! The only thing is I didn’t have a spring form pan so used a 9″ baking pan with straight sides that were 3″ tall. Highly recommend this!!!!
Made this twice exactly by the recipe. Texture was like pudding, not cheesecake.
As others mentioned the cheesecake is ridiculously good but even following the directions to a “T” it sank some and there was a huge crack in the center. After reading tips online I may try to do a water bath next time and reduce mixing times to see if that helps. Overall a wonderful recipe though! Thank you Natasha!
Can the cheesecake be frozen for 5 days without impacting the texture?
Hi Susan! Yes, it can be frozen for 1-2months. Let it thaw in the refrigerator.
If you wanted to make this a 6 or 7 inch cheesecake, would you half the recipe?
Hi Shaye! I haven’t tested this recipe in a smaller version. You can change the number of servings at the top of the recipe card. Likely aim between 5-7 servings depending on the size you choose.
I made this cheesecake last year and it was great despite some minor cracking. I’ve tried it twice in the last two months, following the directions as written, and it has come out dark around the edges and cracked in the middle. I’m not sure what I am doing wrong. Unfortunately, I’m on the fence about sharing this product at my families holiday dinner. Any tips in how to improve the end product.
Hi Jess, did you make sure to bake on regular conventional oven mode? It sounds like it was overbaked or baked on too high of heat. Some ovens run hot and if you are using a convection oven, you would want to reduce the temperature by 25˚F.
The cheesecake has a GIANT crack in the middle shaped like an X and yes i let it cool in the oven with the door propped only slightly. I’ve never made a cheesecake that came out with such a horrifying crack. It’s for Christmas too…so disappointing
Hi Danya, Sorry to hear that! Cracks can be due to a number of reasons; over-mixing or mixing on too high of speed which can incorporate too much air, overtaking (it should still have a slight jiggle in the center and this is the best tell since some ovens run hot). Also make sure not to open the oven door too early to prevent temperature fluctuations.
If you baked it in a water bath it would not soufflé, so the rising and sinking that leaves the ridge around the edge would not be there. You would have a nice flat cheesecake. It is from cooking too quickly. Your fabulous cheesecake would then be as perfect as it tastes.
My oven’s automatically kick on a cooling fan when turned off, is this going to not come out right if I leave it in there with the fan going or take it out? Or should I turn the temperature down?
Hi Erin, I would guess that it’s best to continue with the instructions as written even if your fan starts a cool down.
I tried this pumpkin cheesecake recipe for a thanksgiving dinner. It cracked and didn’t turn out looking near as good as I wanted it to. I also made the whipped cream. It ended up being a big hit at the dinner, so good that I ended up making another one and more whipped cream for another dinner the next day. Thanks for the great recipe!
Does the temperature for the oven differ if it’s electric?
Hi Teairra, As long as you use normal bake mode, that should not differ.
This is a great recipe, so delicious. I substitute a gingersnap cookie crumb, when I can find gingersnaps in the stores. Takes it up to a whole new level.