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
Can it be baked in a water bath? Same temperature? Any adjustments
I assume it would work, but without testing it myself, I can’t really recommend any adjustments. I’d probably test it at the same temp and time, but you’ll have to jiggle the pan to test if it’s done. It should be ready when it just barely jiggles in the center.
Smells great! (: is there a way you prefer to test the cheesecake and make sure it’s done and cooked all the way?
Bailee, you know that it’s cooked all the way when cheesecake doesn’t jiggle in the center or barely jiggles. Hope this helps, enjoy :).
Hi Natasha,
Can I use a 10″ spring form pan instead… How would the height of the cake be affected? Do I have to adjust the recipe and if so how?
The cheesecake won’t be quite as tall. I’d keep all of the ingredients the same. Without testing any modifications for a 10″ pan, I can’t really guess as to what you might change. If I were making it in a 10″, I’d leave everything else the same.
can you decorate with the whipped topping and keep in fridge until served the next day?
Yes that sounds just fine. The whipped cream will hold up well as long as your piping over at cooled cake.
I’m so excited to make this for Christmas.. But can it be frozen? I don’t want to be baking Christmas eve or day. And was going to make it today.
To be honest, I haven’t tried freezing it, but it does refrigerate really well. You can make it today and it will still be great for Christmas 🙂
Hello! Do you know how I can adjust this recipe for a 9 1/2 in spring form pan? Thanks.
You can make it the same way. My springform pan is a 9″ and that is very close.
Hi Natasha,
I just wanted to thank you for sharing this delicious recipe! I’ve tried many of your recipes and this has to be my favorite dessert by far. I made it for Thanksgiving dinner and we devoured it. I’ll admit, I had two pieces myself. It’s got me thinking, can I get away with pumpkin cheesecake year-round? 😉 Anyways, I know it’s nearly Christmas, but while in search for a new cake recipe, I came across this cheesecake and had to thank you and let know you know that I LOVED it.
I’m so happy you’re loving this recipe! Thank you Alina for the awesome review! I think you could definitely get away with it! 😉
hi natasha,
i have tried many recipes from your site and enjoyed most of them. I always look forward to seeing what you will post next. I made this pumpkin cheesecake for Thanksgiving, but it wasn’t sweet enough. I didn’t notice that you used a pie mix, not just canned pumpkin. I used plain canned pumpkin-the resulting cheesecake could have definitely used an extra 1/2 cup of sugar or so. The only thing that (in my opinion) saved the cheesecake was that I made the caramel sauce to go with it, which is quite sweet(and delicious)so it added a kick of sweetness. Otherwise a delicious combination of pumpkin and cheesecake.
I guess everyone has a different affinity for sweetness :). I agree the caramel sauce and the whipped cream make it perfectly sweet without over-doing it, but it definitely wouldn’t hurt to add more sugar if you like a sweeter cheesecake. Thanks for writing in and sharing your results 🙂
Does anyone know how long and what temp I would bake in a ceramic pie dish? I can’t find my springform pan and I have to make today!!! THANKS!!!
I would bake at the same temp and for the same amount of time. I hope it all works out! Happy Thanksgiving!
Hey Natasha I made this cheesecake but mine has cracks all over and it looks really soft inside, is that fine or should I put it in the oven to bake a little more? Thanks
It should look very soft on the inside; not watery or runny, but soft is expected. It will firm up as it sets.
Can i use cornstarch instead of flour?? Need it to be gluten free. :/
I haven’t tried that substitution so I can’t really recommend it, sorry :(. It might work but I don’t know how much you would need to replace the flour. It would probably still taste good even if you omitted the flour.
This looks so delicious! I’m going to attempt to make it for Thanksgiving, but I have 2 questions.
1) There is a can of pumpkin pie mix in the picture, but the recipe says to use pumpkin puree. Which one do you recommend?
2) Do you use a water bath with the springform pan/cover the bottom with aluminum foil?
The last one that we made was with pumpkin pie mix and it turned out really good, but they both work. I don’t use the water bath method, but you can if you are more comfortable doing that to prevent cracks. Mine hasn’t cracked yet, but I have had a reader report a crack. Not all ovens are created equal :).
Wow! I’m drooling over here. This looks incredible.
Thank you so much Maryea 🙂
This is the first time I’ve ever attempted cheesecake. I’m so excited to see how it turns oit! One quick question, should I have wrapped the pan in foil or used a baking sheet underneath? I see that on a lot of cheesecake recipes. I wasn’t sure….
Jamie, there is no need to place anything under in this recipe. I hope you’ll like it :).
Hi I am sorry but I am kin dof confused…You say to use pumpkin puree, but in the picture you’re using pie filling. Are those two different things or the same thing?
You can use either one. I purchased the wrong can for the recipe, but either one will work.
Thank you 🙂 Did the pie filling come out tasting any different?
It still had great flavor. The last one we made, was with the pie filling.
Came out great! Love that it’s not overly cream cheese-y like most cheesecakes.
I’m so glad you liked it! 🙂 Thank you for the great review!
Natash, do you bake the cheesecake on the top or middle rack?
p.s.: Really love your recipes; very easy to read and follow, and this pumpkin cheesecake is just amazing!!
I bake it in the middle of the oven. 🙂 I’m so glad you are enjoying the recipes! 🙂
So I want to make this and I’ve made the pumpkin puree using your recipe (thank you by the way) BUT how do I drain it? (Since the recipe calls for “well-drained homemade puree”.
You can squeeze out the juice using a fine mesh strainer, a cheese cloth, or set it on a few paper towels and let the towels soak up the excess moisture. You just don’t want it to be really wet looking; no pooling of juice when you put it in a bowl.
Great, thank you!
So I’ve made this twice already and it cracked both times. 🙁 What am i doing wrong? I followed the directions exactly and it’s fine while the oven is on but cracks during the 45mins it’s propped open. Help?
What level do you have it on in the oven? It works best on the middle rack. Also, what kind of pumpkin puree did you use? Sometimes a homemade one that is too wet might cause cracking. Finally, did you follow the instructions to mix on low speed once the egg mixture is added in? Whipping on higher speed can cause air bubbles to enter the cheesecake batter and create cracks later. I hope that helps!
Very nice, and I think delicious. Thanks for the recipe
Thank you Tamilla 🙂
Made this and it was sooooooo good! Also I love the caramel recipe it’s delicious! Your the best cook ever!
You’re so sweet. Thank you Julie! 🙂