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
Just tried this recipe and mine cracked like the Grand Canyon.
Hi Troy, Bummer, although thankfully it won’t affect the flavor and can be hidden with whipped cream. A couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
Happened to me as well. I found this on how to fix the crack but as Natasha mentioned you can cover it with whipped cream
Mine didn’t Crack. I put my spring pan on a deep cookie sheet and add water half way. It works everytime!
Thank you for sharing! Did you keep the baking times and temps the same? Also, was the water hot when you added it to the pan?
It totally cracked on the top. How do you prevent that? I haven’t cut in to it yet.
Hi Rae, I haven’t had that experience, but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
Thank you so much for replying! You are probably right. I probably mixed it too long! I bet it is gonna still be good on Thanksgiving😊
This happened to me too, and then I realized – always bake cheesecake In A water bath, even if the recipe doesn’t call for it.
Hi! The recipe calls for pumpkin pie mix. Is that different than a can of Libby’s pumkpkin?
Hi Liz, they will both work in this recipe.
Hi Natasha! I’m looking forward to making your pumpkin cheesecake today for Thanksgiving tomorrow! Like some other commenters, I got regular pureed pumpkin rather than the pumpkin pie mix. I didn’t see if you mentioned in previous comments, do you think I need to add any additional pumpkin pie spice or sugar or is it fine to substitute as is? Thanks!!
Hi Becky, you can add more spice if you want to but it is not necessary and the pumpkin cheesecake will still work. I have tested with both and I did not add more sugar when using pumpkin puree, just make sure it’s a good puree like Libby’s which is very concentrated and my favorite for baking.
I’ve made this pumpkin cheesecake every year for 4 years now! It’s ALWAYS a hit at Thanksgiving and Christmas. I’ve tried other people’s recipes along with restaurants, and this is by far the best I’ve ever had.
I left a review in 2017 but I had to come back for the recipe and show some more love.
Thank you again, Natasha!
You definitely have a holiday favorite, Michaela! Thank you so much for sharing that with me.
And thanks to Michaela, this is the second year I am making it!
That’s wonderful!
Have this in the oven now and I hope it turns out good! I’m Making it for thanksgiving! The center was still a little jiggly but I’m going with the directions and hopefully it will be done! Can’t wait to try!
Once it sets, it will be so good! I hope you love this recipe, Sarah!
Hi Natasha! Just wondering about the calorie info – does that include the caramel sauce? Do you know what the count will be with out it? I just know someone is going to ask me if I make this. Thanks!
Hi Val, the pumpkin cheesecake nutrition label includes the 1 cup of heavy whipping cream for the topping but does not include any of the other optional toppings. It does not include the caramel sauce.
How many days ahead can you make the pumpkin cheesecake?
Thank you
Hi Diane, It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hello! Is it possible to do this recipe as mini pumkin cheesecakes? If so does it change the length of time and heat it needs to be baked at? Suggestions?
Hi Michelle, I haven’t tested this as minis, but we do have regular mini cheesecakes posted, which might be a good reference if you experiment.
I have made this cheesecake time and again with rave reviews from friends. I know the recipe calls for a 9 inch springform pan but can it also be made in a 7 inch pan, and if so, do I need to alter the quantity of ingredients and/or the baking time? This will be the star of our Thanksgiving feast!
Hi Laurie, without testing that in a 7-inch pan, it is difficult to advise on it. I imagine you will need to adjust the recipe to fit one pan.
If I half the filling recipe, should I half the baking time? I’m thinking of making this recipe as a base and adding a pumpkin mousse on top.
Hi Pat, I haven’t tried that to advise on the bake time change. It shouldn’t change by much, though. If you happen to experiment, I’d love to know how you like it!
I love this recipe, it turned out great!!!
I was wondering if I can use this recipe to make mini cheesecakes instead of one big one?
Hi Teairra, I haven’t tested this as minis, but we do have regular mini cheesecakes posted which might be a good reference if you experiment.
Can I use pumpkin puree rather than pumpkin pie mix when making the cheese cake?
Hi Sue, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!
I ended up getting a large T shaped crack in the top while happened during the 45 mins when the oven was off. Do you know what can cause this? I still have to make another one for Thanksgiving and want to avoid the crack of I can. Thanks!
Hi Leigh, I haven’t had that experience, but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
I absolutely love this recipe turned out perfectly!!!
Was wondering if I can use this recipe to make mini cheesecakes?
I’m so glad you loved it! I think that will be okay but I honestly haven’t tried that yet to advise on the measurements and timing. If you do an experiment, please share with us how it goes.
I don’t have a paddle attachment for my mixer does that matter? How many days in advance of Thanksgiving can I make this?
Hi Josie, the reason for the paddle attachment is so that it doesn’t incorporate too many air bubbles into the batter, which can cause the cheesecake to crack. Be careful not to beat on too high of a speed. I hope you love it!
Natasha this looks yummy and I am looking forward to making it for Thanksgiving . I noticed that you are using a dark coated pan for the cheesecake. I usually dial back 25 degrees when using a coated pan. Should I bake at 325 degrees if using a coated pan?
Hi Joanne, it worked perfectly in that pan for my cheesecake! I hope you love this recipe!
Natasha, this looks amazing and I am wanting to add this as one of my deserts that I am bringing to our Thanksgiving get together this year. We are traveling about an hour and a half. do you think this would be alright and how would you recommend doing so. Thanks!!
HI Nancy, that should be fine if it’s going straight from the fridge and kept out of the sun. If you can keep it in a cooler that’s even better. Make sure to refrigerate right away when you get to your destination and definitely add freshly whipped cream just before serving. Pre-whipped cream won’t travel well.
Make sure to put it in the cooler, or at the very least securely in your trunk where the heat of your car can’t get to it! Just make sure it’s in a safe pie tote or something similar so it doesn’t bounce around.
I made this today baked for 1 hour then on oven cracked open for 45 minutes but then when time to slice its soft in center… what did I do wrong
Hi Jeannie, was your oven fully preheated? Some ovens don’t preheat properly (like my own) and I highly recommend getting an in-oven thermometer to hang in the center of your oven to track accuracy of the oven.
I made this recipe this afternoon. Will admit I sampled the filling before and it was delicious. But cheesecake came out with huge t-shaped trench. Will try again with water bath. Also, I don’t have paddle attachment so maybe too much air from mixer. Better just to hand mix after adding pumpkin mixture?
Hi, I bought McCormick Pumpkin Pie Spice, but I also made pumpkin pie spice with your recipe. The two spice blends smell distinctly different. Which one will make my pumpkin cheesecake taste better? Which one do you prefer?
Hi Trevor, I honestly just 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.
For the crust, I used a combo of honey graham crackers and ginger snaps. That was delicious. The whole thing was tastyyyyyy!
Thanks for sharing that with us, great to hear that you loved this cheesecake!
Greetings from UK! First of all I’d like to say that I love your blog and all of your recipes. They always come out fantastic and they are easy to follow. I just baked the cheesecake and used low fat cream cheese, and pumpkin puree(no pumpkin pie mix in UK) We haven’t it tasted yet, but it’s cooled in oven for 45 mins and had no cracks! Smells delish.. fingers crossed it’s turned out great!
I hope you love this recipe and all the other recipes that you will try, Maria. Thank you for your good comments and feedback!
If you can get pumpkin pie spice that will work. I think real pumpkin rather than the mix is better anyway. UK bakers the best!😁