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Pumpkin Cheesecake Recipe

Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.

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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!

This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Pumpkin Cheesecake Crust:

1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon

Pumpkin Cheesecake Filling:

3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract

Pumpkin Cheesecake Recipe

Optional Pumpkin Cheesecake Toppings:

1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake

Pumpkin Cheesecake Recipe-2

How to Make a Pie Crust:

Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.

2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp 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, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

Pumpkin Cheesecake Recipe-8

Pumpkin Cheesecake Recipe-3

How to make the Pumpkin Cheesecake Filling:

Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups 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. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.

Pumpkin Cheesecake Recipe-9

Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.

Pumpkin Cheesecake Recipe-4

2. In a separate bowl, using  a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Pumpkin Cheesecake Recipe-10

Pumpkin Cheesecake Recipe-11

3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Pumpkin Cheesecake Recipe-12

Pumpkin Cheesecake Recipe-5

4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

To Make the Whipped Cream:

Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.

1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

Pumpkin Cheesecake Recipe-6

Pumpkin Cheesecake Recipe

4.97 from 1075 votes
Author: Natasha of NatashasKitchen.com
Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.
This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert.
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 6 hours
Total Time: 7 hours 30 minutes

Ingredients 

Servings: 10 slices

The Crust:

  • 1 1/2 cups graham cracker crumbs, from about 12 whole graham crackers
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

The Filling:

Optional Toppings:

  • 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
  • Pumpkin pie spice to dust
  • Toasted pecans
  • Caramel sauce

Instructions

How to Make the Crust: Preheat Oven to 350˚F.

  • Pulse graham crackers in a food processor until fine crumbs form.
  • In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp 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, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.

  • In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups 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. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
  • Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
  • In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
  • Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour or until slightly wobbly in the center. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
  • Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

To Make the Whipped Cream:

  • Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
  • In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

Nutrition Per Serving

565kcal Calories59g Carbs8g Protein34g Fat19g Saturated Fat160mg Cholesterol547mg Sodium255mg Potassium4g Fiber39g Sugar4766IU Vitamin A2mg Vitamin C144mg Calcium2mg Iron
Nutrition Facts
Pumpkin Cheesecake Recipe
Amount per Serving
Calories
565
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
160
mg
53
%
Sodium
 
547
mg
24
%
Potassium
 
255
mg
7
%
Carbohydrates
 
59
g
20
%
Fiber
 
4
g
17
%
Sugar
 
39
g
43
%
Protein
 
8
g
16
%
Vitamin A
 
4766
IU
95
%
Vitamin C
 
2
mg
2
%
Calcium
 
144
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 565
Natasha's Kitchen Cookbook

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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.97 from 1075 votes (824 ratings without comment)

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Comments

  • Chloe
    October 11, 2024

    I was worried about cooking it without a water bath and I was right there was a massive crack around the whole edge of the cake

    Reply

    • NatashasKitchen.com
      October 12, 2024

      Hi Chloe! I’m so sorry it cracked. Did you follow the cool down instructions that I provided? I provide the recommended cool down method for this recipe in the instructions above to help avoid cracks to not need the water bath like other cheesecake recipes.

      Reply

  • Anne Daniel
    October 11, 2024

    My pumpkin cheesecake looks perfect, but is sticky on the outside! Should I bake more?

    Reply

    • NatashasKitchen.com
      October 11, 2024

      Hi Anne! It will be slightly sticky to touch but it shouldn’t be too wet. Please follow the recommended guidelines to bake it until it’s slightly wobbly in the center.

      Reply

  • Ellen Tsambouris
    October 10, 2024

    I want to make this cheesecake but only have plain pumpkin mix without sugar in it. In addition to the brown sugar, how much granulated sugar should I add (if any)?

    Thank you in advance ☺️

    Reply

    • NatashasKitchen.com
      October 11, 2024

      Hi Ellen. I would add it to taste. I haven’t tested making this with just pumpkin purée.

      Reply

      • Ellen
        October 11, 2024

        Guess it’ll be an adventure lol. Thank you for answering so fast. Happy (Canadian) Thanksgiving! 😀

        Reply

      • Terri-Lynn Dupe
        October 12, 2024

        Darn I did the same thing but it’s already cooked for tomorrow.. ugh and it cracked! Hope it still tastes ok. 🙁

        Reply

        • NatashasKitchen.com
          October 12, 2024

          Hi Terri-Lynn! I’m sorry it cracked. A water bath changes the texture of the cheesecake, I provide the recommended cool down method for this recipe in the instructions above to help avoid cracks to not need the water bath. I hope this is helpful for now or the future.

          Reply

          • Kayla G
            October 13, 2024

            Mine also unfortunately cracked during the 45 min cool down in the oven.

        • Ellen
          October 13, 2024

          Mine cracked too, and I used a water bath. At least it tasted delicious 😋

          Reply

  • Bev
    October 10, 2024

    This is the first time I made a cheese cake without a water bath. It did turn out with a few cracks. Fortunately I will be covering the tap with a caramel pecan topping, so the cracks will not be visible. In future, I will always use a water bath.

    Reply

  • Theresa P
    October 9, 2024

    If you really want a tasty pumpkin cheesecake, substitute ginger snaps in place of graham crackers. YUMMY!

    Reply

    • NatashasKitchen.com
      October 9, 2024

      Sounds delicious! Thank you for the tip!

      Reply

  • Jane Bond
    October 7, 2024

    Do you have to grease the springform pan first?

    Reply

    • Natashas Kitchen
      October 7, 2024

      Hi Jane, no you do not. There is butter in the crust.

      Reply

  • Gina
    October 6, 2024

    Hi, can I use yogurt as a substitute for sour cream? Thank you! I have been baking some of your recipes like the dinner Rolls, cinnamon Rolls, beef broccoli and egg roll. Your recipe is amazing and it’s easy to follow with very clear instructions. 👍👍👍
    I’m from the Philippines but married to an American, still learning some of the western food and came across to your site and it’s been a big help for me.

    Reply

    • Natasha's Kitchen
      October 7, 2024

      I think that will work if you use plain Greek yogurt. Thanks and I hope you and your family will enjoy the recipes that you will try!

      Reply

  • Nancy Biddle
    October 6, 2024

    This recipe is absolutely amazing. I have made it at least four times and people cannot stop raving about it. I’m pretty skilled at making your basic New York style cheesecake I’ve been making it for years.but this is everyone’s new favorite. The only problem that I continue to have is that it needs to be baked for a longer period of time. I do have a thermometer in my oven so I know that the temperature is correct. As with the traditional cheesecake that I make I always use a water bath. I have taken Natasha’s advice and I forgo the water bath and I never have a problem with cracking. Thanks for a wonderful recipe.

    Reply

  • Sandra
    October 6, 2024

    Hi Natasha , can lactose free cream cheese be used in place of regular cream cheese?

    Reply

    • Natasha's Kitchen
      October 7, 2024

      Hi Sandra, I imagine that will work!

      Reply

  • Kime Jones
    October 6, 2024

    I chose this for my birthday cake. I was very happy with it. I’m adding it to the Thanksgiving menu.

    Reply

  • Katrina
    October 5, 2024

    Can I make this ahead and freeze it? Do you know if it freezes well?

    Reply

    • NatashasKitchen.com
      October 5, 2024

      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.

      Reply

  • Melissa M
    October 3, 2024

    Hi, wondering if this be made into bars? I’m feeding a lot of people for a fall bridal shower Thank you!

    Reply

    • NatashasKitchen.com
      October 3, 2024

      Hi Melissa! I’m sure the shape can be changed, but I wouldn’t be able to tell you how to adjust the ingredients quantities or baking time.

      Reply

    • Kaitlyn
      October 6, 2024

      Can I put the caramel sauce on it as soon as it cools and put it in the fridge until Tuesday?

      Reply

      • NatashasKitchen.com
        October 6, 2024

        Hi Kaitlyn! That would be fine. Cheesecake can stay in the refrigerator for up to a week.

        Reply

  • Jordyn McCullough
    October 1, 2024

    Hi! I have tried your other strawberry cheesecake recipe, which turned out fantastic. I was curious as to why this recipe does not use the water bath method.

    Reply

    • Natashas Kitchen
      October 1, 2024

      Hi Jordyn, The water bath changes the texture of the cheesecake, I provide the recommended cool down method for this recipe in the instructions above to help avoid cracks to not need the water bath. I hope this is helpful.

      Reply

  • Ivette
    September 30, 2024

    Can this be done with pumpkin puree instead of pumpkin pie mix? Also, can I use white sugar instead of brown sugar?

    Reply

    • Natashas Kitchen
      September 30, 2024

      Hi Ivette, Pumpkin pie mix is not quite the same since also has spices (cinnamon, nutmeg, ginger, and cloves) and sugar added to it. If you’re wanting to use pumpkin purée, I recommend following the process in my Homemade pumpkin purée recipe but you’ll need to adjust sugar/spices in the recipe as well.

      Reply

      • Alanna Grace
        October 2, 2024

        Hey! I made this last year and it is requested again this year for thanksgiving because it was a HUGE hit. I forgot what I used last year, the recipe calls for pumpkin pie mix, am I buying the mix that already contains the spices/sugars or am I buying a can of pure pumpkin? Thanks so much !!

        Reply

        • NatashasKitchen.com
          October 2, 2024

          Hi Alanna. Glad it was a hit last year. Pumpkin pie mix is what we used (with the sugar and spices added) not pumpkin purée. If you’re using purée, you’d have to add sugar and spices.

          Reply

          • Hannah Furey
            October 9, 2024

            The store I used did not have pumpkin pie mix, I found a recipe that you add 3/4 cup of sugar and 2 tsp of pumpkin pie mix 🙂 turned out great!

          • Natashas Kitchen
            October 9, 2024

            Thank you so much for sharing that with us.

  • Amber
    September 29, 2024

    Can I omit the 2tbsp of flour or sub with gluten free flour?

    Reply

    • Natasha's Kitchen
      September 30, 2024

      Hi Amber! I have not really tested that to advise.

      Reply

    • Katherine
      October 5, 2024

      I was wondering the same and I found this on the internet…. This is what I plan to try
      “If flour is being used for thickening you can substitute corn starch.
      Cornstarch has twice the thickening power of flour, so you can use half as much cornstarch as flour. For example, if a recipe calls for 2 tablespoons of flour, you can use 1 tablespoon of cornstarch.”

      Reply

  • Lynette
    September 26, 2024

    Dang it! How important is the sour cream? It’s been in the oven like 20 mins and I just realized I forgot the sour cream

    Reply

    • NatashasKitchen.com
      September 26, 2024

      Hi Lynette! It helps with the taste of texture. But it should still be OK, I think.

      Reply

  • Sheila
    September 25, 2024

    Can I make this if all I have is a hand mixer?
    Thank you

    Reply

    • NatashasKitchen.com
      September 25, 2024

      Hi Sheila! Yes, it may just take a little while longer to mix.

      Reply

  • Ana
    September 24, 2024

    Is it okay to half the recipe if this is big for me thank you

    Reply

    • Natasha's Kitchen
      September 24, 2024

      Hi Ana, I imagine that will be fine but just check the cheesecake for doneness a bit earlier that the original time.

      Reply

  • Michelle
    September 24, 2024

    I’m living in a small village in Germany and have yet to find anything pumpkin in a can, need to make my own… Just pumpkin puree or is there more to it?!

    Reply

    • NatashasKitchen.com
      September 25, 2024

      Hi Michelle! I haven’t tested it with homemade pumpkin purée. Pumpkin pie mix is not quite the same. It also has spices (cinnamon, nutmeg, ginger, and cloves) and sugar added to it. If you’re wanting to use pumpkin purée, I recommend following the process in my Homemade pumpkin purée recipe but you’ll need to adjust sugar/spices in the recipe as well.

      Reply

  • Samantha Ramus
    September 18, 2024

    Hello! If I don’t want to make this with the crust, how would I modify the cooking time?

    Reply

    • NatashasKitchen.com
      September 18, 2024

      Hi Samantha! I haven’t attempted it without the crust to be able to instruct accurately but I assume it will take about the same amount of time.

      Reply

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