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,
This looks delicious and I’d like to make it for Thanksgiving, but I need it to be gluten free. I’ve already found a GF version of this crust, but I’m wondering if I can easily substitute corn starch for the flour. Thanks!
Hi Mary, without testing that myself, I can’t really recommend a gluten-free sub. Maybe someone else has tried making it gluten free? Thanks in advance!!
I haven’t made it yet but I’d like to know how far ahead I could make it in advance of Thanksgiving?? Also can I put a caramel pecan topping??
Hi! You can refrigerate this for 3-4days. Most cheesecakes can be frozen as well for storing longer (1-2months). I haven’t tested it with this specific cheesecake to advise. If you freeze, let it thaw in the refrigerator. If you experiment, let us know how it works. I think caramel and pecans would be a great addition to this cheesecake.
What if I don’t have pumpkin spice? Can I substitute it. Please let me knows
Hi Norma, I have not tried any substitutions to advise. I 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.
I want to make this Tuesday before everyone gets here. Will it still be good for Thanksgiving?
It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Would using this recipe with your water bath cheesecake process work?
Hi Angel, this recipe is adjusted to not need the water bath, but yes, that should work.
Have you ever made the cheesecake into indivual cupcake size?? Wondering what adjustments would need to be done?
Hi Sandy! I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
I’ve been making pumpkin cheesecakes every year for the thanksgiving holiday for at least a decade. This one is the best so far. But, not really remembering how much this recipe actually makes, I now have 4 FULL, 10” pie plates, after doubling this recipe, thinking I’d maybe get 3. lol Well, since I have already made the filling and everything, can you give me an idea how these might freeze and thaw??? TIA!!!
Hi Lori! So glad you love this cheesecake! I have not frozen this specific recipe, but it works well with cheesecake. I would wrap it well in plastic wrap followed by aluminum foil and thaw it in the refrigerator overnight.
Is this the original recipe that was posted? I made this cheesecake several times last holiday season, and it seems to me the recipe has changed. Maybe I’m imagining things, but I was just curious if this was the original posting?
Side note: I’ve found that if I let all my cold ingredients reach room temperature before mixing, the cheesecake doesn’t crack.
Hi, the recipe is the same and that is a great tip about the room temperature ingredients.
I love all your receipts and enjoy watching the videos!!! Soon I’ll be making your turkey receipt!! Thank you
Thank you! I hope you love it!
Hi Natasha, thank you for this recipe. I have a 10” springform pan. Given that, how may I adjust this recipe to accommodate this larger pan?
Hi Mary, I haven’t tested that in a 10-inch pan, but I would watch it closely since it will be a thinner cake and may bake quicker. Doubling it would be too much and it will overflow.
Thank you, Happy Holidays to you. I will let you know how this turns out in a 10” pan.
I cannot believe that you don’t use a hot water bath! I can tell just by looking at your photo that the texture isn’t creamy and looks kind of curdled. Hot water bath is sooo worth it!
Hi Susan, we have a cheesecake recipe using water baths, and a water bath will work for this recipe too.
Good morning. Thank you Natasha. Lovely pumpkin cheese cake recipe. Love ve your recipes
You’re so nice! Thank you, Deematti!
Thank you for the recipe. Can I use real pumpkin instead of canned? Thank you.
Hi Katya! This recipe uses pumpkin pie mix which already has the spices and sugar added. With homemade pumpkin puree, you’d need to make some adjustments.
I couldn’t find the canned pumpkin pie mix so will be using purée…any suggestions on needed adjustments?
Hi Cathy! I don’t have specific instructions for this but you can reference my homemade pumpkin puree recipe HERE. Be sure to strain it well. You’ll need to adjust and add spices and sugar since the pie mix from the can already contain this.
Thank you so much for sharing this recipe with us! This is my second year bringing this to Thanksgiving and it is always a huge hit!! Forever a staple at our holiday gatherings now 🙂
That’s wonderful, Kristyn! I’m so glad to hear that.
Hi Natasha,
I don’t see any instructions for the water bath. The recipe looks delicious.
Hi Susan, I have some tips in my Perfect Cheesecake recipe.
I used your pumpkin cheesecake recipe to make a cheesecake “piecaken”. I have been wanting to try a pecan cheesecake and all the recipes just pile the pecan pie filling on the top of the baked cheesecake. I made your recipe to a T and used a 10″ springform pan. I put about 1/3 of the filling in the graham cracker crust and then a Marie Callandar pecan pie. I took all the crust off and put it on top of the cheesecake filling that I had already put in the pan. I then put the rest of the filling on top and around the pecan pie. It is in the oven right now, but I am sure it will be a hit!! I will post later and tell everyone how it is!! Thanks for reading my post!
Nice, thanks a lot for sharing. I hope all of you will enjoy the result!
This has become our favorite cheesecake. I buy the store brand cinnamon gramcrackers. Thank you for sharing
You are very welcome! We’re happy that you love this recipe a lot.
HELP!!!!! WATER BATH???? Your comment refers to decreasing chances of cracking by using water bath. Reread recipe multiple times. Where is the instructions on water bath????
One of readers shared this comment “In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!” I hope that helps.
Morning, Love your recipes! i would love to make the pumpkin cheesecake for Thanksgiving. Since there are only two of us can left over cheese cake be frozen? or would it hurt to half the recipe? thank you. Locella
Hi Locella, it can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hi. Have a gluten free guest. Can I use gf Graham crackers and cornstarch instead of flour without any adjustment to amount?
Hi Kimberley! The GF graham crackers should work fine, but I haven’t tested the cornstarch to advise on the outcome.
Hi! I’m planning to make this recipe for Thanksgiving and had a question. Do I wait until the Carmel sauce has cooled to pour it over the cheesecake or when it’s warm? And after I add the Carmel sauce do I serve immediately or refrigerate it?
Hi Chrissy! Caramel sauce can be served warm, at room temperature, or chilled. I usually let it cool, top my cheesecake, and then refrigerated it but you can pour it on right before serving the cheesecake too.
I brought the cheesecake to a luncheon at work. It was a hit, everyone was asking me for the recipe and one of the ladies stopped by my room to let me know how happy it made her feel when she ate it.
I followed the recipe strictly, it was so beautiful when I turned the oven off, but it ended up cracking badly. I made the whipped cream and the caramel and topped it – hiding the imperfections. It was a 10 😀
So glad it was a hit, Maria! Thank you for the review.
Be sure to not skip the water bath, it helps prevent cracking.
Hi Natasha,
Your recipe looks delicious and I want to try to make it but I had a question: can the pumpkin pie mix be swapped out for homemade pumpkin puree?
You can use pumpkin puree if you’d like but will need to make some adjustments. Also, it can be refrigerated for several days. I recommend not adding any toppings until the day of, however.