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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.
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
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
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.
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.
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.
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.
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).
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
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
Ingredients
The Crust:
The Filling:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz can pumpkin pie mix
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
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
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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
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.
My pumpkin cheesecake looks perfect, but is sticky on the outside! Should I bake more?
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.
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 ☺️
Hi Ellen. I would add it to taste. I haven’t tested making this with just pumpkin purée.
Guess it’ll be an adventure lol. Thank you for answering so fast. Happy (Canadian) Thanksgiving! 😀
Darn I did the same thing but it’s already cooked for tomorrow.. ugh and it cracked! Hope it still tastes ok. 🙁
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.
Mine also unfortunately cracked during the 45 min cool down in the oven.
Mine cracked too, and I used a water bath. At least it tasted delicious 😋
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.
If you really want a tasty pumpkin cheesecake, substitute ginger snaps in place of graham crackers. YUMMY!
Sounds delicious! Thank you for the tip!
Do you have to grease the springform pan first?
Hi Jane, no you do not. There is butter in the crust.
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.
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!
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.
Hi Natasha , can lactose free cream cheese be used in place of regular cream cheese?
Hi Sandra, I imagine that will work!
I chose this for my birthday cake. I was very happy with it. I’m adding it to the Thanksgiving menu.
Can I make this ahead and freeze it? Do you know if it freezes well?
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.
Hi, wondering if this be made into bars? I’m feeding a lot of people for a fall bridal shower Thank you!
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.
Can I put the caramel sauce on it as soon as it cools and put it in the fridge until Tuesday?
Hi Kaitlyn! That would be fine. Cheesecake can stay in the refrigerator for up to a week.
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.
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.
Can this be done with pumpkin puree instead of pumpkin pie mix? Also, can I use white sugar instead of brown sugar?
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.
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 !!
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.
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!
Thank you so much for sharing that with us.
Can I omit the 2tbsp of flour or sub with gluten free flour?
Hi Amber! I have not really tested that to advise.
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.”
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
Hi Lynette! It helps with the taste of texture. But it should still be OK, I think.
Can I make this if all I have is a hand mixer?
Thank you
Hi Sheila! Yes, it may just take a little while longer to mix.
Is it okay to half the recipe if this is big for me thank you
Hi Ana, I imagine that will be fine but just check the cheesecake for doneness a bit earlier that the original time.
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?!
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.
Hello! If I don’t want to make this with the crust, how would I modify the cooking time?
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.