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
Delicious cheesecake, especially good with the Carmel sauce. I subbed gingersnaps for the graham crackers – yummy.
That sounds delicious!
So tasty! I don’t like pumpkin pie, but my husband does, so this is a good compromise. It was so yummy and was a big hit with my family. And I appreciate that you have the measurements in the instructions and that this cheesecake doesn’t need a water bath 😅
Thank you for trying my recipe! I’m so glad it was a hit. 🙂
Fantastic! We won’t be doing plain
pumpkin pie again! Needed more time in the oven, but worth it! Made ahead and froze.
So glad you loved this recipe! Thank you. 🙂
You’re a very funny and charming person and it shows it what you prepare! I’ve tried your banana bread and it’s to die for! I’m doing pretty much a “Natasha” thanksgiving with your turkey, pumpkin cheesecake , mashed potatoes and green bean salad. Thanks so much for what you do and the great food you share!
Thank you for that wonderful compliment, Randy! I’m so glad you’re enjoying my recipes!
I followed the baking instructions and after the 45 mins with the oven door propped it is still quite jiggly and a thick liquid under a thin top baked layer. Will this firm when cooling or should it be former before cooling?
Hi Stephaine, the cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
I’ve made this cheesecake for our thanksgiving dessert for the past three years- it’s a must have! Once October hits I’m hit with “are you making the cheesecake for thanksgiving?!” Thanks so much for this recipe!
You’re welcome. Brooke! Glad you like this recipe and maybe we will be!
This was absolutely wonderful! My oven runs hot and was worried I burnt the crust. Luckily, I did a water bath about 10 minutes into baking and it turned out beautifully.
It also tastes better than any pumpkin pie. Which means, I’m NEVER making just a pie again!
So good and so easy!
Love it! Thanks for sharing your experience trying out this recipe, we’re glad you love it!
I don’t recommend the pre bake of the graham cracker crust. It’s not necessary. The eight minutes is far to long. You’ll end up with a burnt crust and will have to start over. Not a very good recipe at all.
Hi Holly, I do recommend pre-baking the crust when you have a liquid filling like this. It helps it set up properly without getting mushy.
also, if yours is burning, make sure you aren’t using the convection oven setting. Normally 8 minutes should not get anywhere close to burning the crust. Happy Thanksgiving!
Followed recipe. Middle part does not seem done. Seems like it should be more firm and not stick to a knife when inserted.
Hi Diane, the cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
I forgot the sour cream? Will it still come out ok?? 😭 I’m so afraid I ruined it!
Hi Marisa, without sour cream the cheesecake will still turn out, but it will be left soft, and the texture will be a bit different. It works to soften the texture.
If I use the water bath method with this recipe what should the oven temperature and baking time be?
Hi Jeff, 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.
Third year in a row that I have made this recipe for Thanksgiving. It’s a family favorite!
I’m so glad you have a family from my blog, Anne! That’s just awesome!
Hello I’m going to be making this today the pumpkin cheesecake, it looks deliciouss. So my question is do I use regular pure pumpkin purée for my cheesecake or is there a different brand of pie mix
HI, I use pumpkin pie mix. You could also make this work with a good concentrated pumpkin puree such as Libbys with a little extra pumpkin spice.
I have made this 2 years in a row now and both times I have had to bake it for 2 hours. I bake other cheesecakes as well, which only take the standard 60-75 mins. Not sure what makes this cheesecake different. Other than that it is delicious!
Hi Kayleigh, I haven’t had that experience – are you possibly using a smaller pan that would make the cake taller?
I’m glad to hear someone else had this problem! The top looked done but then cracked while cooling in the oven. When I took it out, I realized it was still pretty raw in the middle. Not a problem I typically have making cheesecakes. The recipe did seem a little liquidy.
Hi Kim, It should look very soft on the inside; not watery or runny, but soft is expected. It will firm up as it sets.
Hi. Will pumpkin puree work instead of mix? There seems to be plenty of sugar and it calls for pumpkin pie spice already. Maybe double to 4 tsp to make of for puree not having it like the mix.
Hi Donna! You’d have to experiment with it. It should but may need some adjustments since the mix contains sugar and spices as well.
I also accidentally used pumpkin purée vs pumpkin pie mix 😭
The picture shows a syrup covering the cheesecake but it looks like the recipe only has the whipped cream. What is the syrup? Did I miss it somewhere?
Hi Brian! Yes, it’s in the blog notes. It’s caramel sauce. 🙂
I have a recipe for homemade caramel sauce HERE.
I’ve never heard of a canned pumpkin pie “MIX.” What does it consist of? I can’t find it at any local grocery store in Birmingham, AL. I’ve made cheesecakes for many years. Puzzled.
Hi Michael! The pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not.
Where does the water bath come in. I made this a couple of weeks ago and it cracked on top. I am a guy who likes to make a good cheese cake and impress the in-laws. Help!
Hi Bill! This recipe is adjusted to not need a water bath! You can view my other cheesecake recipe HERE for the water bath process/instructions.
I do not find in the recipe when the spring pan is to be removed. Please advise.
Hi Sue! See step 5 in the recipe card. 🙂
how would you make this recipe with regular pureed pumpkin instead of Pumpkin pie mix?
Hi Kimberly! I don’t have specific instructions for making this with pumpkin puree. You’ll need to adjust and add spices and sugar since the pie mix from the can already contain this.
Hi, I am looking to make this for a family member with a gluten intolerance. I have already found a gluten free graham crust but wanted to know if you suggested anything to replace the little bit of flour in this recipe? Thanks!
Hi Allie! I have not tested a GF alternative to advise but one of my readers mentioned using King Arthur cup for cup GF flour successfully. Let us know how it turns out if you try.
You can use Pamela’s brand gluten free flour 1-1. I have tried different flours but i liked this one the most.
Thank you so much for sharing that with us!