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
Loved this recipe!!!
Everyone loved it!
Question- can you freeze this cheesecake?
Hi Ann, Generally, cheesecakes freeze well; however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Made this for TG this year & it was a hit. Absolutely delicious! Thank you, Natasha for a wonderful recipe that will become a staple on my holiday menu going forward ☺️ The only things I did differently, and they are minor, I created a small water bath for added moisture in the oven & made sure all cold ingredients were brought to room temp first. Other than that it was a very easy recipe to make, my husband said “it’s the best thing you ever made!” Try it, you won’t be disappointed!
I’m so glad you found a new favorite on our blog Jenya!! That’s just awesome!
This recipe came out so amazingly!!! I only had pumpkin purée, so I used that but added an extra 1 1/2 tsp of the pumpkin pie spice. Everyone said the cheesecake was amazing and they said they loved it!! Though I was a bit sad that there were cracks on my cheesecake but hey, it all goes to the same place 🙂 thank you for this recipe!!!
Hi Tiffany, the cracks could occur due to many different reasons, from over beating to over baking, but that should not impact the flavor. I’m so glad you enjoyed this recipe!
Natasha, your recipes never disappoint! This pumpkin cheesecake was incredible. Perfect hint of pumpkin and creaminess. So so delicious I was amazed!! The crust stuck to the springform pan I used though. Any suggestions? Do I use Pam spray before putting the graham cracker mix in? Thank you for this recipe! My family and I loved it so much!
Hi Ashley, normally it shouldn’t stick if the springform is non-stick and also has the same amount of butter. If you are still having trouble, you can line the bottom with a ring of parchment paper which will make it easier to transfer.
This cheesecake was amazing! This was my first time making a cheesecake and it turned out amazing, my whole family loved it. I do have a question for you Natasha, is there any difference I would do if I choose it make individual size cheesecakes?
Hi Lindsey! I’m so glad you enjoyed this recipe! We have these mini cheesecake recipes we made, I haven’t tested this recipe with mini cheesecakes, but I imagine the steps would be very similar.
This was the perfect pumkin cheesecake and so easy to make! It will now be replacing pumpkin pie at our holiday dessert table!
That’s so great! It sounds like you have a new favorite!
It was done way before time, leaked butter all over the oven with constant smoke coming out. I followed all directions exactly. Also got brown almost burned looking before time was up. I bake cheesecake for a living and I’d say wrap bottom in foil and adjust oven temp to 325 for 1 hour and watch it.
It sounds like maybe your oven was too hot. Make sure to bake on regular convectional oven mode and not convection.
Made it for Thanksgiving and it was really good! I didn’t do any of the toppings, but I may try that with the left over cheesecake! Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Carmen!
What do you think of using spiced rum instead of regular rum for the sauce? Has anyone tried this?
I have not tried that but it sure sounds yummy! Let me know what you think
Thank you for sharing this recipe, my first pumpkin cheesecake, turned out delicious, it was a hit with the family, everybody went for another piece…excellent!
That’s just awesome! Thank you for sharing your wonderful review!
I made this for Thanksgiving this year, and it was my first time making a cheesecake (and a graham cracker crust). I was so happy with how it turned out! It’s like a dense pumpkin pie. My husband loved it too. I did get the crack in the middle, but that didn’t bother me too much. Thank you for posting such an easy-to-follow recipe!
You’re welcome! I’m so happy you enjoyed it, Amanda!
First time making a cheesecake, rave reviews from the whole family! Thank you for your recipes and fun spirit. Happy holidays to you and your family!
You are most welcome, Stephanie. Great job in making an awesome cheesecake on your first try!
Natasha, thank you SO MUCH for this! I had a fear of cheesecakes because I thought they were too complicated, but this came out perfectly!
For all those wondering, they come out PERFECT as mini cheesecakes! 15 minute bake time at 350 degrees, no need to bake the crust. Thanks again!
Hello Savannah, nice one, and great job for making a perfect cheesecake! Thanks for giving this recipe a try too.
Hi Natasha, would fat free cream cheese work for this recipe? Thanks!!
Hi Rory, I have only tested it with regular cream cheese. I think it’s worth testing but haven’t tried myself.
This was the BEST cheesecake I have ever made; it looked fabulous, and tasted even better. The Caramel Sauce was the perfect topping.
That’s just awesome! Thank you for sharing your wonderful review!
I just made this cheesecake the second time in two weeks (Friendsgiving & Thanksgiving). The first time, it had a pretty large crack, which I was bummed about but just covered up with the caramel topping. I got the most overwhelmingly positive response when everyone tried it. The second time I made it, I had a nicer oven and also used a water bath and zero cracks occurred. I definitely recommend a water bath whenever making a cheesecake. It helps to eliminate cracking and I think it helps it stay extra creamy.
I’m so excited to eat it again. I know it will be just as incredible the second time. Happy Thanksgiving!
Thank you so much for that feedback Gabrielle! I’m happy you enjoyed this recipe!
Just made this for thanksgiving tomorrow. It smells delicious but I have yet to taste it. However, I did try the batter and MMM mmm! We shall see tomorrow for the final verdict.
I did read all the comments before starting and followed the recipe to a T except I turned my cake throughout the cooking time because I have a gas oven which does not always cook evenly.
I was very cautious cause I was trying to avoid the insufferable “crack” that everyone seems to experience. When it was done baking, I managed to avoid the crack! However, I left the cake in the oven as recommended with the wooden spoon wedging the door open and turning the oven off… and well, a crack appeared shortly afterward. I wish I would have just taken the cake out of the oven.
I redid this recipe to test it out, and my second cake did not have a crack after checking it frequently (since ovens vary) then removing it from the oven instead of leaving it in there.
I’m sure the dessert is going to be delicious and I can’t wait! But presentation matters especially during the holidays so that’s why I docked it a star.
Hi Triss, I’m glad you figured it out to have that perfect crack-free presentation for the future. Different ovens can be finicky. Happy Thanksgiving!
Have you tried a water bath? Basically, you would put your springform pan into a larger one. You pour enough water in to where it would come up half way to the smaller pan. Put in the oven like that. It avoids the crack.
Delicious! The top did crack but a little whipped cream hid that when served. I will make this again and again!
Ruth, thank you for the nice review and for making the recipe 😀
I tried this recipe for the first time today. I made two, and put them to bake at the same time. At the end of the hour, though, they were still jiggly in the center, and had a few cracks. They puffed up then de-puffed. Any suggestions?
Hi Natalia, it should be slightly wobbly in the center but shouldn’t seem overly loose. If it is very wobbly, I would keep baking for another 5 minutes or so.
Just Realized I left out the sour cream..yikes. Do you think it will make a huge difference. Its already cooling down and looks great.
Hi Sierra, I think it will still taste great. And I’m glad it looks great. Happy Thanksgiving!
Should the filling go to only the rim of the crust or the pan?
Hi Rosie, the crust goes only about 1/2″ up the sides of the pan and the filling will go beyond that as shown in the prep pictures above. I hope that helps.
Hello. I may be the first male to comment here. I just got done making this to take to my daughters house for Thanksgiving. Pumpkin cheesecake is her favorite so I want to surprise her with it. My question is concerning doneness. It looks done but the very center on the top is kind of “gooey”. Will that firm up after refrigerating it?
Hi Ron, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay and it should set in the fridge.
It wasn’t so much jiggly as it was a very thin layer of “sticky” cheesecake goo. It firmed up after cooling more so I am hoping for the best. I will comment after we cut it up and eat it after dinner today.
It was a success! Everyone loved it and cooked just right. Thank You. This was my very first attempt at making cheesecake!
Fantastic! I am so happy to hear that and great to you, Ron.