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
Wondering if I can substitute canned pumpkin puree for pumpkin pie mix? Don’t want all that added sugar and chemicals. Please advise!
Hi Mimi, If you’re using canned pumpkin purée, you’ll have to make some more adjustments, Pumpkin pie mix has spices and sugar added to it.
What adjustments are needed if I decide to use pumpkin purée instead of the pie mix?
Hi Sonia, If you’re using canned pumpkin purée, you’ll have to make some more adjustments, Pumpkin pie mix has spices and sugar added to it.
When you have a recipe that calls for pumpkin pie filling and you only have pumpkin puree, you can easily use in place of the canned pie filling. Open the can and reserve 2/3 cup of the pumpkin puree for another recipe. Then mix in 2/3 cup sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. salt into the remaining pumpkin puree. Substitute this mixture in place of pumpkin pie filling.
Could this be frozen, used as a make ahead dessert? This would be so goodbfronThanjsgiving!
Hi Annette! Yes, cheesecake freezes well. You’ll want to wrap it really well. Double wrap in plastic wrap, then in foil, to prevent freezer burn. Thaw it in the refrigerator.
This is my go to recipe for pumpkin cheesecake, its very good! Though you should mention the fillings are enough to fill two pies otherwise if you only planned for one youre left with alot of filling.
Other than that, great recipe!
Hi Courtney! I’m glad you loved the recipe. Did you use the correct size springform pan? It should only make one.
Hi Courtney, totally agree with you. I had so much left over, ended up using it all and had to bake longer. Probably over baked ugh and regretting it now, we’ll see today how it tastes. And yes I used a 9” spring pan. Do you still follow the recipe or cut in 1/2?
This pumpkin cheesecake was a big hit at Friendsgiving this year! I was lucky to leave with one slice for leftovers. I did have to bake it longer than the recipe suggested so I put the springform pan on a cookie sheet and added a little water to the cookie sheet.
Hi Natasha! I’m glad it was a hit. Did you use the recommended springform pan size? Be sure to fully preheat the oven before baking. Every oven bakes differently so you may need to make adjustments tailored to your oven, but it shouldn’t take much longer to bake. We did not use a water bath for this recipe.
Hi! What is the substitute for pumpkin pie mix? I only have Libby’s 100% pure pumpkin…
Thanks!!
Hi Michelle. Without having tested it myself, I don’t have exact instructions for that. Pumpkin pie mix contains spices and sugar, whereas pumpkin purée does not and will need to be added to it. You could try finding a recipe online for making your own pumpkin pie mix using pumpkin purée. If not, then I would add sugar and pumpkin pie spice to taste.
When you have a recipe that calls for pumpkin pie filling and you only have pumpkin puree, you can easily use in place of the canned pie filling. Open the can and reserve 2/3 cup of the pumpkin puree for another recipe. Then mix in 2/3 cup sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. salt into the remaining pumpkin puree. Substitute this mixture in place of pumpkin pie filling.
I want to make this in little individual cups , do you think it would taste good if I baked it but them broke it up into a crumble and put the crumbs into a little cup and stack that on top ?
Hi Angie! I haven’t tested that to advise. It might affect the texture but feel free to try it.
Natasha, I accidentally used pumpkin purée instead of yer pie mix. Do I need to toss this cheesecake and start over?
Hi Renata, I can’t say that the flavor will be great, but I hope you find a way to salvage it. If you’re using canned pumpkin purée, you’ll have to make some more adjustments, Pumpkin pie mix has spices and sugar added to it.
I just did the same thing🤦🏼♀️
Did yours taste okay? I figure with all the caramel and whip cream on top it should be sweet enough. Let me know if you can!
I would love to try this recipe in a mini version using cupcake pans. Do you think it will work? I would adjust baking time.
Hi Angela, 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.
Mine cracked but If it tastes good I don’t care. Will it taste the same?
Hi Kristen! Yes, it should affect the flavor.
I’m thinking of kicking this up a notch and using Biscoff cookie crumbs instead of graham crackers. Would you recommend I alter the sugar or cinnamon? The Biscoff are plenty sweet and I’m not sure if the cinnamon will throw off the taste of the cookie crumb. One other question, for the life of me, I can’t find pumpkin pie mix, only canned pumpkin (most with a pic of pumpkin pie on the can). Must you use the pie mix or since we’re adding the pumpkin pie spice, does canned pumpkin puree do the trick? Just want to be sure I pull this off correctly. Thanks in advance for the feedback!
Hi Carson! I haven’t personally tested it with biscoff to advise. Some of my readers have reported good results using biscoff. Pumpkin pie mix has spices but also sugar added. If you’re using canned pumpkin purée, you’ll have to make some more adjustments.
Ok so what are the adjustments then exactly? Pumpkin pie mix is incredibly difficult to find! Only thing I’ve been able to find is the purée so any advice on the alterations? Like how much sugar? What spices?
Hi Dana! I have not tested it to provide the exact measurements. You can sweeten it to taste with sugar and add pumpkin pie spices which is made of cinnamon, ginger, nutmeg, clove and all spice.
I just made this hoping to bring it to thanksgiving tomorrow. I did use a a 9” spring form pan with 3 inch sides and I had way too much filling. Seems like something must be incorrect in this recipe because I followed the recipe exactly and still had way too much filling. Maybe I should double the crust? Also messed up and used pumpkin purée instead of the pumpkin pie mix! Ah! Bummed! Not bringing this tomorrow 😣
HI Joy, I’m sorry to hear that. I haven’t had any overflow issues. Did you make sure to use a regular 15 oz can rather than the large 30 oz and only use 3 blocks of cream cheese? These measurements should not overflow a 3″ tall by 9″ diameter springform pan. As in the photo above, it fills the pan about 2/3 to 3/4 full but does not overflow.
I found Pumpkin Pie mix next to the pumpkin at Walmart. Probably too late now since tomorrow is Thanksgiving, but for future info! 😉
My daughter is gluten free. Can I just leave out the crust ? I saw the substitution for the flour
I haven’t tested that version to advise, Susan.
Hi Susan, My daughter is gluten free as well. You can purchase gluten free graham crackers as well as GF graham cracker crumbs to make this with.
I have made pumpkin cheesecake with almond flour crust and it is delicious! Maybe try that for your daughter. My gluten free friends loved it
Thank you so much for sharing that with us, Shyann!
Hi Natasha. I have made your new York style cheesecake, baked in the water bath. I tried this pumpkin recipe, following the directions and it cracked… what happened? Can you bake this pumpkin cheesecake in the water bath too?
Hi Beth! There’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking. Did you follow this step?
I opened the oven to check the “jiggle.” Then cooked 5 more minutes. Then turned oven off and propped the door slightly open for 45 minutes. It was cracked when I took it out to cool on the counter.
I’m going to give it another try next week. I want to get it perfect for Thanksgiving!
Hi Natasha, I had a question regarding the pumpkin pie mix. I have canned pumpkin puree but not pumpkin pie filling. Should I purchase the pie filling or is there a way to use the pumpkin puree? Thank you!
Hi Brianne! Pumpkin pie mix has spices and sugar added to it. If you use purée you will likely have to make modifications.
Hello Natasha. I have tried several of your recipes and they all have turned out Great.
However making the Pumpkin Spice Cheese Cake, would you say the water bath could somewhat be optional ? depending on the bakers preference ?
Hi! Yes- it can be preferential but there is no need for a water bath with this cheesecake. It also changes the texture a little bit to bake in a water bath.
What would the bake times be if I made mini cheesecakes in a muffin tin?
Hi Anita, 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.
This sounds delicious, thanks for the recipe! I am confused from reading the comments and feedback. To prevent crack, should we bake in a water bath? or should we follow your instructions without water bath and prop the door open for 45 mins? When should we remove the springform pan to avoid crack? Thank you!
Hi Katey, there’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking.
Made this yesterday and tried it today with the carmel and homemade whipped cream on top. So. good! Perfect for the fall season! Thanks for giving us so many do-able, family friendly, and delicious recipes! May God bless you and congrats on the successful book tour! 😊
Thanks a lot! That’s a perfect combo, we’re glad that you enjoyed it!
Can you use canned pumpkin puree instead of pumpkin pie mix?
Thanks.
Hi Dale! Pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not. That is why we recommend using it. If you use just purée you’ll need to make some modifications.
I keep hearing we need to make modifications if we use pumpkin puree, but can you please clarify what the modifications are? If we need to add more spice and sugar, how much more?
Hi Lauren! I’m sorry, but without having tested it myself, I am not able to advise on these exact quantities. This recipe was written to use pumpkin pie mix, not purée. Readers have asked if they can use puree and my recommendation has been that you’d need to add sugar and spices to it since it will not contain these like the pumpkin pie mix. If anyone has tried this, please share with us.
If I am able to test this in the future, I will update the recipe.
Ok, makes sense. I’ll be putting it in the oven in a bit sans extra seasoning so we’ll see tomorrow how it turns out! I tend to prefer less sugar so may be this will even be better! Thanks much for your reply and help!
You’re very welcome! Yes- please update us on how it turns out. Happy Thanksgiving!
I made this and served it with the caramel sauce and whipped cream. The pumpkin hater and the cheesecake disliker both loved it. I had to search for a recipe to make the pumpkin pie mix from my pumpkin puree. Maybe you could include that as a link.
That’s so great! It sounds like you have a new favorite, Jacqueline.
you mention that the cream cheese brown sugar mix would make a good frosting and I agree tastes amazing. I’m just wondering if I would need to add anything else in order to actually use it as a frosting for cupcakes?
Hi Amy! I haven’t used it to pipe onto cupcakes. It’s not as stable as buttercream and can be runny and sticky, making it hard to pipe with. I think it would work fine to “spread” onto cupcakes. You can reference my cream cheese frosting recipe and make adjustments to use brown sugar in this recipe. This one has a good consistency for piping.
Fantastic!!!! The caramel sauce is a wonderful add-on and super easy!
I’m so glad you loved it!