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
Made it for my family and friends and it is SOO good everyone’s making it for their Thanksgiving!
TIP: this recipe makes 2 servings for premade crusts so cut in half for 1
Hello Allyson, that is fantastic! I’m so glad your family enjoyed this recipe. Thank you for sharing that with us.
I pulled this out if the oven after the 45 minute cool down time and it has a crack in it as others noted, but seems more highly in center than expected. Will this set more once in the fridge?
That was supposed to say “jiggly” in the center, lol.
Hi Kerry, the crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
Hi Natasha,
This is the first time I’m following this recipe and so far the batter tastes amazing! My cake is currently in the oven and has 24 mins left, but I’m noticing it’s already starting to crack. My springform pan is dark which would conduct more heat — should the heat be turned off sooner than the full hour?
The Veronica, the crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier.
This is a great recipe, but you may want to edit to add that the springform pan should go on top of a sheet pan or something. I almost burned my kitchen down. The springform leaked all over the bottom of my stove and started burning and sending smoke through the house. I had to pull my cheesecake after only 30 minutes and ask my neighbor if I can use their oven to finish the cheesecake. All’s well that ends well.
Hi Atena, that is such a bummer – yikes! I’m glad it ended well. Did your springform open up in the oven? If it’s known to be loose, that is definitely a wise move with anything baked in that springform pan. Also, it definitely helps to have the crumbs going up the sides slightly which also helps to seal the pan and prevent leaks.
The best cheesecake ever, I lost the recipe that I made every year for thanksgiving, When I saw the reviews and the stars ✨ I told myself I have to try it. I am glad I did it, this is going to be my cheesecake recipe from now .
You won’t be disappointed ,
That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!
Hi Natasha! What is the drizzle you used on top?
Hi Samantha, we have it listed on the recipe card under there “Optional Toppings” section.
Hi Samantha, that is our homemade caramel sauce.
I just made this and pulled out of oven after the “45 minutes in oven with door open”. A crack in center as others mention, but seems a bit more “ jiggly” in center than expected. Should I bake more or let cool and hope it sets in fridge?
Hi Kerry, I would let it bake longer if it is too jiggly in the center.
Hi Kerry, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay.
I accidentally bought Neufchatel cheese, and went ahead anyway (didn’t feel like going back out–and it’s 1/3 the fat)..Will this work even though its a softer cheese?
Hi Frank! I hope that works out for you! I haven’t tested this with Neufchatel cheese to advise if that will work, however. We would love to know how you like that!
I just measured my springform pan and its sides are 2 1/2”. Could I possibly get away with using it, or should I run out and get a pan with 3” sides?
Thanks!
Paula
Hi Paula, I think that would still work to use a 2 1/2″ pan, but I wouldn’t go smaller than a 9″ diameter pan at that height.
It is 9”. Can’t wait to taste it! Thank you!
Wish I could put a picture. It was so delicious, from the cheesecake to the caramel sauce to the whip cream. I followed the recipes exactly and it turned out beautifully. It will be on the table next Thanksgiving, as well.
I can imagine how beautiful it was! You can share some photos with us on our Facebook page via the comments section or you can do it too on our Facebook group. I would recommend joining if you haven’t yet.
We followed the recipe exactly and during the 45 min period with the oven off it formed cracks all over it. Really disappointed!
That said, it smells really good so hopefully the taste will make up for the sad looks.
Hi Jamie, The crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
I just finished mine too and it opened in the middle. Do you think it was undercooked? It did not look at cooked as yours on the photo. Sometimes people say it is because of the cream cheese not being room temperature. I let mine site before using it. Could it be it? It smells delicious but I was never able to make a cheesecake that didn’t crack. Any suggestions? My oven sucks though.
Also, mine seemed a bit more moist in the middle than the one showing in your picture. So I wonder if mine was undercooked?
Hi Sheila, make sure you fully chill before serving. Once it is fully chilled, it will set. You don’t want to serve it until it fully sets or it will seem looser. I wonder if your oven runs hotter which can cause it to rise too quickly and then crack. Also, make sure when beating the filling, that you don’t do it on too high of heat because air can incorporate into the filling and cause cracks.
I want to make this and have never made cheesecake before. My sister suggested a gingersnap crust. Would I just use gingersnaps instead of graham crackers and follow everything else?
Hi Julie, I have not tested this with gingersnap crust to advise. We LOVE it with a graham crust, but I’m curious how you like this recipe if you test it out with gingersnap.
Realizing I only have pumpkin puree.. any suggestions on how to adjust recipe to use this instead?
Hi Kate, we have made this with pumpkin puree and it still works. You can add a little extra spice to compensate.
Made the pumpkin cheesecake it was delicious but when it cane out if oven it had a huge crack on top going it more than one direction what did i do wrong i followed recipe as written
The crack could be due to over-baking. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
Hello!
Thank you for sharing your wonderful recipes! Does this cheesecake require a water bath?
Hello Brooke, you are welcome. I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking.
Thank you Natasha! This was our 1st. try a making cheesecake. Your instructions are very well written! I finally chose not to use a water bath- just to see. As it cooled in oven, door ajar with spoon, it formed a delightful crack that looked like a big star, but this did not bother me at all; I chose not to make a topping, just a whip cream garnish. It was incredibly delicious! I didn’t purchase PPS, but made a batch instead:
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves-
* Some ppl. prefer Allspice or Mace instead of, or in addition to clove (Same amt).
We loved this Cheesecake recipe. It was absolutely delightful! Good bye Pumpkin Pie! (for this year anyway) & Hello Pumpkin Cheesecake! Thank you again for for sharing this recipe.
Thank you so much for sharing that with us, Brooke! I’m happy you enjoyed this recipe!
Hi Natasha! We love all of your recipes! I have learned so much from you. Thank you!
I am making this for Thanksgiving and I originally planned to make it with Libby’s Pure Pumpkin since that is how I make my pumpkin pies. If I add the seasonings called for on the back of the 15 oz. pumpkin can- 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves, do you think that will be equally as good as using the pumpkin pie mix plus pumpkin spice? I have read through the comments multiple times, yet I am still unsure if I should go with the Pumpkin Pie Mix instead. Would I also need to add the 3/4 c. sugar? Thank you!!!
Hi Kristen, It’s definitely easiest to go with the canned pumpkin pie mix. That should work with the added seasoning and pumpkin puree as well. I would add a little more sugar since the canned pumpkin pie mix has more sugar in it.
I’m having issues with cake, it’s still jiggly. Put in oven longer but it rose more?? I don’t understand what is going on. I followed directions to the tee.
Hi Elaine, it should have just a slight jiggle in the center. I would bake longer if it were super jiggly at the end of baking. If you use a smaller pan, it will take longer since the cake would be taller in the pan.
Hi! Would this work in a pre-made Keebler 10 inch pie crust?
Can you please tell me how to adjust the baking time for making two pumpkin cheesecakes at the same time?
Thank you!
Hi Manuela, I haven’t tested that but you may need to rotate them halfway through baking.
This was delicious but I prefer a gingersnap crust which I used with wonderful results. Great pumpkin cheesecake recipe!
I’m happy you enjoeyd that! Thank you for sharing that with us!
I made this once already and loved it! But I think I over baked it just a little bit because I used at 10” springform pan. Do you have a recommended bake time for the cheesecake in a 10” pan?
Hi Allison, I haven’t tested this in a 10″ pan to advise, but yes, you will need to adjust your cook time. I would recommend watching it closely for the last ten minutes or so.
Hi! I really liked this recipe — I am an avid baker but this was my first time making cheesecake, so I wasn’t sure how it would turn out, but it came out lovely! I followed the recipe exactly, and while after cooling my cake does have a medium size crack or two, I am sure this won’t affect the taste and I plan to try the caramel sauce and whipped cream recipes for topping options. Next time, I may try making this and baking in a water bath in the over to prevent cracks, but overall I am really excited about this recipe and the final product. I also love that you list the ingredient quantities in the directions — that is super useful. My only question would be to get your thoughts on trying to sub in GF all-purpose flour in the filling mix? Thanks again!
Hi Julia, without testing it GF, it’s difficult to guess. I assume it would work, but again, I haven’t tested it. The crack could be due to over-baking. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.