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 Natasha! I want to make this but don’t have a springform pan 🙁 can I use a pie dish similar to the one you use for your best apple pie?
Hi Lizanbe, for a cheesecake a springform is best to be able to remove the sides, you want to make sure your springform pan has 3″ tall walls. If you use a shorter pan, it will overflow the pan. The Apple pie pan would be too low for this recipe.
Hi there- this is the first cheesecake I have made without a “water bath” I just want to be sure it’s not necessary? Thanks!
Hi Kristine! That’s correct. We don’t use a water bath here.
I love the way this cheesecake turned out but wasn’t a very big fan of the crust. Hopefully will turn out better for thanksgiving
Hi Kayla! I’d be happy to help troubleshoot if you can provide some details as to what went wrong.
Have you ever tried this with gingersnap cookies for the crust instead of graham crackers? If so, please let me know how it turned out. I’ve been wanting to try it. Thanks!
Hi Lily! I have not but I think it would work since they have a similar consistency.
How many days in advance can I make this cheesecake? I’m hoping to make it tomorrow for Thanksgiving. Should it still be good on Thursday or would you suggest I freeze it tomorrow after baking it?
Hi Tanya! You can refrigerate this for 3-4days. Most cheesecakes can be frozen as well for storing longer (1-2months). If you freeze, let it thaw in the refrigerator.
Thank you! I love all of your recipes!😊
are you able to make this recipe in 4Inch springform pan
Hi Lisa! I haven’t made it that small. I’m sure it would work, but you’ll have to adjust the quantities and watch it in the oven since it will bake faster.
Yum! Made this yesterday! Delish! I topped the Carmel sauce with Crushed pecans
How important is the flour? My daughter is GF and I really don’t want to buy special flour for 2 tbsp. Thoughts?
Hi Amanda, I haven’t tried this particular cheesecake without flour but I think it could work – you may need to bake slightly longer though for the cheesecake to set properly. One of our readers reported good results baking with 2 Tbsp of cornstarch instead to make it gluten free. Please let me know how it goes. Also, one of our readers reported great results with an almond flour crust.
My trial run is in the oven as we speak and it looks and smells phenomenal! However I have 2 little questions. If I go ahead and put the whipped cream on it when it’s ready will it keep its form or should I only add when ready to serve? Also, what’s sprinkled on top of the whipped cream in the picture?
You can sprinkle cinnamon or pumpkin pie spice over the whipped cream to add a touch of spice and a festive look. Hope you love it!
Great recipe!! Instead of pumpkin pie mix, I used a 15oz can of regular pumpkin puree, added 2 Tbsp white sugar on top of the brown sugar and upped the pumpkin pie spice to 1 Tbsp. I’m very happy with how it turned out!
Can I bake this by using the water bath baking? If so, what temperature and how long should I bake it for?
Hello! Just to keep in mind that if you are using a water bath, it will change the texture of the cheesecake overall.
Thank you so much for even getting back to me! I’m your HUGE fan, and I LOVE all your recipes! Thank you!!🤗🙏🏼
Hi! Been using this recipe for years and the fam loves it! However I did have a couple questions. How do you get it to not crack when baking and is there a way to add a toffee topping to it? If so, when would you add it?
To avoid cracks, here ae some tips: make sure that your ingredients are in room temperature, make sure not to overmix the batter. After baking, turn off the oven and let the cheesecake cool inside with the oven door slightly open. Serve it after chilling it in the fridge for a few hours before serving. I haven’t tested adding toffee topping yet to advise.
I have a 10” pan, will the recipe work as is? Or should I increase the ingredient amounts? Thanks
Hi Brendan, I haven’t tried this recipe in that size pan, it should work, but you will need to watch it closely since it will be a shorter cheesecake and may cook faster, but I recommend using This helpful guide.
I really wanted to make this recipe. But how on earth do you convert the recipe to a practical measurable amount?
Hi Amanda! I’m not sure what you mean. Can you be more specific? I would love to help troubleshoot.
when making this recipe for pumpkin cheesecake do you use the pumpkin or the pie making pumpkin mix. The recipe keeps saying pumpkin mix rather than pure pumpkin in the can. The pie mix has added spices.
Hi Pam! We use canned pumpkin pie mix with spices and sugar added, (not pumpkin purée).
If you use pumpkin purée, you will need to add sugar and spices to it.
Hello I do not have allspice and have the same issue. How can I make my own with out allspice? I do have cinnamon, cloves, nutmeg and ginger.
Hi Kim! You can look up a recipe for pumpkin pie spice online to get quantities of each spice to add, or just add it by taste per your preferences. You can leave the allspice out.
I’ve made this recipe twice and everyone loved it. My problem is that it cracked. What can I do to prevent this from happening?
I’m glad everyone enjoyed it! To avoid cracks, here ae some tips: make sure that your ingredients are in room temperature, make sure not to overmix the batter. After baking, turn off the oven and let the cheesecake cool inside with the oven door slightly open. Serve it after chilling it in the fridge for a few hours before serving.
Just as recipe says! Made this for a double birthday party dessert. It was the best!
Pumpkin pie filing? Not pumpkin puree? Wondering if I can just use my canned pumpkin and not run to the store to find the pie filing? But I really desperately want to make and eat pumpkin cheesecake this weekend
Hi Leigh Ann! If you use pumpkin purée, you’ll need to add in spices and sugar since the pie mix contains this.
What kind of spices do I add when using pumpkin puree instead of pumpkin pie mix and how much of it and of sugar?
Hi Carol! I’ve never tested it myself to provide those exact measurements.
You may try looking up a recipe online for to see how much they use or just add to taste. It would be spices such as cinnamon, ginger, nutmeg, cloves, and sometimes all spoce. Or you can use pumpkin pie spice mix.
I will make this cheesecake. Can it be frozen?
Hi Barb! 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!
I have made this recipe several times & it is definitely a favorite. It was one of several desserts I made for my nieces wedding & it was devoured before anything else! Even my cousin, who doesn’t really like me 🤷🏻♀️😂, went back for seconds & complimented me on it! However, I need help! I just can’t get it to fully bake. The first time I made it, I admittedly did not read the entire recipe regarding baking instructions all the way through (rookie move 🤦🏻♀️). Despite it being undercooked & a little on the puddingey side I got rave reviews. The second time I made it, I followed the recipe to a T & it was super undercooked after HOURS baking,I ended up having to toss it 🥺. The 3rd time I attempted it I followed a basic water bath instruction for baking followed by allowing it it sit in the oven with the door open for 45 mins. That time it appeared to be baked properly, but you guessed it! Once again under baked. The only time I got it to even remotely baked all the way through was when I made a gf version for my nieces wedding last year on the literal opposite side of the country from me so there were a lot of variables that I can’t account for that might have contributed to the cheesecake baking differently. Please help! I want to make it for my annual Friendsgiving in 2 weeks 😬🤞🏻 and any suggestions would be much appreciated! Thank you! 💗
Hi Melissa. I’m so sorry you’re having so many issues with the cheesecake. First and foremost I think it’s important that if you do not already have one, invest in an internal oven thermometer (Amazon affiliate link) to ensure your oven’s temperature accuracy.
The cheesecake being successfully baked halfway across the country could definitely be due to climate or elevation.
High altitudes, can affect baking times. Here are a few things you can try assuming you are using regular baking mode on a conventional oven and the oven’s temperature is not the issue.
-Try increasing the oven temperature by about 15-25°F, you’ll need to check on it more frequently but be careful not to open the door too often to cause changes in the temperature. If at all possible, it’s best to avoid opening the oven. You can also extend the baking time to see if that helps. Cheesecakes generally require more time at high altitudes. When checking for doneness, the cheesecake should have a slight jiggle in the center but appear set around the edges.
Also, just to keep in mind that if you are using a water bath, it will change the texture of the cheesecake overall.
I hope that helps at least get you started.
Don’t forget to fully preheat your oven before you place the cheesecake in to bake. Use the internal oven thermometer to know when it’s fully preheated.
Can this cheesecake be made ahead and frozen for a week?
Hi Denise! 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.