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 my easy Butterscotch Sauce or Caramel 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 50-60 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. Note: If you have a gas oven, you can leave the door closed and turn the oven off since gas ovens cool much faster.
- 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 Caramel Sauce or Butterscotch 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 slight 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. Note: If you have a gas oven, turn the oven off and leave the door closed since gas ovens cool much faster.
- 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
*Bake Times: Not all ovens are created equal so check your cheesecake for doneness before pulling it out of the oven. If your oven doesn’t preheat fully, it may take 60-70 minutes in the oven. Storage and Make-Ahead Tips:
- 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
Hi! I’ve made this 2 times and it is amazing, everyone loved it! Do you think I can make them as mini cheesecakes and use the temperature and timing you use in you mini cheesecake recipe?
Hi Nancy, I haven’t tested this as mini cheesecakes but I think you’re on the right track! If you experiment please let me know how you like that.
Thank you for this delicious recipe — I can’t wait to serve it for dessert on Thanksgiving. I, too, used a pie dish and thus had a good amount of filling left over. I spooned the leftover filling into small ramekins and cooked them in a bath in a baking dish at 325 for 45 minutes and then let them sit in the cracked oven for another 20 minutes. They are incredible!
Great idea! Thank you so much for sharing that with me!
I’d like to try this recipe with fresh cooked pumpkin, not the mix. Any suggestions for tweeking it to incorporate the cooked pumpkin?
Thanks.
Hi Lynn, we prefer the canned for this dessert because it is more concentrated and forms better. If using homemade, be sure it is really well drained.
You can thoroughly drain fresh pumpkin using cheesecloth or a fine-mesh strainer.
Tastes delicious but the cheesecake cracked during the baking and cooling process. Any suggestions?
Hi Nina, There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack. It will not affect the flavor of the cheesecake.
Can’t you do a water bath or steak bath to prevent cracking?
I mean steam bath not steak bath. Lol
Anyone use fat free cream cheese for this recipe? Curious if that changes the taste/consistency at all?
Hi Rory, I have only tested it with regular cream cheese. I think it’s worth testing but haven’t tried myself.
Hi Lisa, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking.
I like your cake 🎂 👍Thank you
I’m glad you do. Thank you!
Hi! I’m making this today for a dinner party
Do you think I can add in some mini chocolate chips? Or will that ruin the cake?
Hi Amy, it’s hard to say how that will take or work texture-wise without testing it. If you happen to experiment I would love to know how you like that.
Hi Natasha, I would love to make this cheesecake. It looks yummy and the caramel sauce looks easy. My question is, can I use a 15 oz. can of pumpkin instead of the canned pumpkin pie?
Hi Audrey, that will still work. I hope you love the pumpkin cheesecake!
I live in Australia. Can you tell me what can replace the tin of pumpkin pie mix. I have never heard of it.
Thanks Carol
Hi Carol, I would use a good pumpkin puree. It doesn’t have to be pumpkin pie mix which is essentially seasoned pumpkin puree.
hi, do you think i could use 2 8-oz blocks of cream cheese instead of 3? my homemade cheesecake recipe only uses 2 and it turns out perfectly- is there any risk in consistency for not adding a third?
Hi Natalia, I haven’t tested it with only two but I imagine it would make a smaller cheesecake.
Wow. This looks amazing. My whole family are huge fans of pumpkin things. I can’t wait to see what new Christmas recipes you post too! Also, I love how funny you are in your recipe videos, my 7 yr. old sister had a laugh.
Hello Lily, same here we love pumpkin recipes and I hope to do more of it soon! Thanks for always watching my videos, I’m glad your 7-year-old sis is also enjoying them!
Cheesecake to die for! Made this yesterday as a trial run for Thanksgiving. Wow. Wow. Wow. Can you tell we loved it? I used pumpkin puree made from homegrown pumpkin.
Fantastic! So happy to hear that you loved this cheesecake, Karen. Thank you!
Do I need to use a water bath method for this?
Hi Kathy, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking.
I am so excited to try this! Especially now that it is fall! I have been looking for a perfect pumpkin cheesecake recipe and I could always go to your channel and find what I need thank you so much!
Hello Ruth, you are so welcome. I hope this becomes a favorite for you!
Hi Natasha, hope all is well with you and your beautiful family. I have a question about the pumpkin cheesecake, can you use pure pumpkin from a can or real pumpkin straight from a pumpkin, as opposed to pumpkin pie filling from a can.
Hi Wendy, Canned pumpkin puree will work great!
Hi!
Do you have a recipe for a pumpkin pie? Or can you recommend one?
I tried the apple pie and it was fantastic.
Thank you !
Hi Matilde, I don’t have a pumpkin pie recipe posted yet but I am working on one and will post it once it’s perfected.
Do you have to use pumpkin pie mix? Or can i just use pumpkin puree…
Hi Aubrey, Canned pumpkin puree will work great!
Can I make these into cupcake tins? If so how would I bake them?
Hi Jennifer, I haven’t tested these as mini cupcakes. Here is our mini-cheesecake recipe.
Yes I have made your mini cheesecakes. They were a hit! Even had someone say best cheesecake they’ve ever tasted. But I was hoping to make a pumpkin version for our upcoming Halloween/anniversary party. Cupcakes are easier to grab at a party then slicing a cake. P.S. I’m also going to make your chocolate cupcakes for those who can’t eat pumpkin. 😁
I was thinking of doing mini pumpkin cheesecakes too for ease! How did the mini cupcakes turn out? Did you have to make adjustments with this recipe?
I just made it and it’s cracked in the middle. Does it mean it is over cooked?
Hi Shar, There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack. It will not affect the flavor of the cheesecake
Mine cracked too!
Mine cracked too!
This is a great recipe, was delicious and everyone loved it. I made it for Canadian Thanksgiving. I did cover the bottom of the pan with foil and placed it on a rimmed sheet with water to prevent it from cracking. Came out perfectly.
Fantastic! Thank you so much, Irene for sharing your good experience with this recipe. I hope you love all the other recipes that you will try.
The first time I cooked it, it came out perfect. 2nd time it cracked, and re-evaluated what I did differently, and realized I over beat the batter, which causes too much air in the batter and then causes the cracks. The only problem I’ve been having is the pumpkin cheese cake sticking to the sides. I’m waiting for a response from Natasha of what I can do. Anyone have any suggestions. I’m thinking of putting a little butter on the inside of the release sides.
For my cheesecakes I make a collar and put it around the inside of the pan using parchment paper and it works good.
It would be really nice if you would put the nutrition facts with each of the recipes that you share.
It’s cheesecake. If you’re worried about nutrition, then cheesecake isn’t for you.
This recipe is amazing!! I made it with the caramel sauce and whipped cream and my kids and husband absolutely loved it. This is definitely a keeper, will be doing it again at Christmas!