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
I am trying out this recipe. Looks like it will be delicious. I just baked it but the middle cracked a bunch and the knife comes out gooey. Is it supposed to be clear?
Did you bake and let the cake cool in the oven per instructions? “bake 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.”? That rest for 45 minutes is important to prevent cracking. Also, if you whip the cheesecake on too high of speed, you could incorporate too much air which could cause cracking. With a cheesecake, you generally should not insert anything into the center. It will be “gooey” until it is fully cooled and refrigerated. It should just barely jiggle in the center when you give it a little jilt – that’s how you know it’s done. I sure hope that helps!
Thanks. I have never made a cheesecake before, let alone a pumpkin cheesecake. I may have propped the door open too wide. I put it in the oven for 20 more mins and it seems to be helping. I am at a high altitude too, so that may make a difference. Thank you for your response.
I made this cheesecake with light cream cheese. I also roasted my pumpkin and pureed it in the food processor to get it smooth. I also used the food processor to mix the cream cheese and pumpkin mixture. It has absolutely no lumps and is delicious! Will be making this again!
Thank you so much for sharing that with me. I love the idea of using a food processor and I honestly hadn’t even considered it. Brilliant!
This recipe is wonderful! The cheesecake has been a huge hit! It is so rich and delicious! The recipe is also very easy to follow!
Thank you!
I’m so happy you loved it! Thank you for the great review 🙂
Hi Natasha, I read through the comments and reviews and I saw people ask about the pan sizes, I have 3 spring pans an 8′ 9′ and 10′ I plan on making 2 cheesecakes, I see your recipe calls for a 9′ spring pan. Any recommendation on which other pan size I should use? The 8′ or 10′ gratefully appreciated 🙂
I’ve only tested in a 9 inch spring form pan. It should still fit in an 8 inch pan, but you may need to increase the baking time since it will be a taller cake. If you do the 10 inch pan, the cake will be shorter and may require slightly less of a baking time. Again, without testing it in the other two sizes, I can’t say for sure how long you need to bake them.
My hubby works Thanksgiving, so we are having our dinner 2mrw. This cheesecake is in the oven as we speak and smells amazing, just like fall is supposed to! Thank you so much for this recipe, it’s easier than the one I tried last year.
I can just imagine how your house smells and you’re making me crave pumpkin cheesecake! 🙂
It tastes as good as it smells 😀 . Let me know how it turned out and enjoy your early Thanksgiving :).
Hubby loved it! Going to be making this again for him at Christmas. Thanks!
Can I double this recipe if I want to make larger batches or should I mix each batch separately? Also, is there any difference in quality/consistency if I use dark brown sugar?
I usually use light brown sugar so I’m not sure. Dark brown sugar has a higher concentration of molasses. It shouldn’t change the finished product except it might turn out darker. Again, without testing it myself, I can’t say for sure.
Hi! This looks amazing, but has anyone (or yourself) had the chance to try it in a standard pie plate? Looking for non-springform pan recipe-thanks!
I haven’t and I think it would be much too large to fit in a standard pie plate. It would overflow.
If I use pumpkin pie filling instead of pumpkin purée, is it still 15 oz? Do I need to add additional time to bake? Should I drain the pie filling before adding? Thanks
I have used pumpkin pie filling and it worked out just fine. It is still the same size can and does not require any additional baking time. Usually you don’t have to drain it since it comes pretty well packed. If there is liquid on top when you open it, you should drain that off.
Hello, This pie looks great and I can’t wait to try making it for Thanksgiving. I was planning on making my desserts early. Do you think this could be put in the freezer after baking and then thawed closer to the Holiday? or is this a dessert that would have to be made the day before?
To be honest, I haven’t tried freezing it so I’m not sure. It can definitely be refrigerated for several days and probably up to a week but I just haven’t tried freezing it so I can’t say for sure.
I’m going to make this for our work Thanksgiving (sounds a-mazing). . . I was wondering if there is going to be a baking difference if making it in a gas oven, and in Minnesota? I’m going to confirm my pan size when I get home, and if not 9″ I’ll be asking for instructions on that as well! Thank you!! I can’t wait to try this!
Hi Nancy, I’ve always cooked with an electric oven and haven’t tested this in a gas oven in Minnesota 😉 so I’m not sure how that will affect the recipe. I believe you are at lower elevation than I am but I haven’t heard anything about this not working due to elevation changes so I’m assuming all will be well :).
Haha! After I submitted that comment I realized I should have noted the Minnesota in relation to altitude 😉 I’ll give the gas oven a whirl and see how it does! Thanks!
Being that I’m not a big fan of graham cracker crust, do you think a shortbread or ginger snap crust would work for this pie. Thank you in advance.
Yes, I think that would work fine. I’d probably go with the ginger snaps for this one. Let me know how you like it! 🙂
Hey Natasha, great recipe! I can’t wait to make it but I was wondering if I could use an aluminum foil tray instead of a springform pan.
I think it would be very difficult to get the cheesecake out of anything besides a springform pan. Also, is your pan a different size? I haven’t tested it in an aluminum foil try or in any different sized pans to be able to advise you on differences in baking times.
Pie in oven this min! House smells so good! I’m not a very big pumpkin fan but a huge cheesecake fan so hoping this might change my mind a bit about pumpkins lol
I hope this makes you fall in love with pumpkin! 🙂
I made this cheesecake last night and served it today. It was incredible! The top of my cheesecake did crack, but I spread a layer of cool whip all over the top, so you couldn’t even tell. I did add the Caramel sauce which was perfect and made the cheesecake look fancy. Will be making this often!!
Krista, thank you for writing in and for the great review. I’m glad you liked the recipe :). I have a delicious pumpkin cake that will be posted shortly so stay tuned :).
I’ve got this cheesecake in the oven! Quick question. …. I plan on making the caramel sauce that is suggested. Can I drizzle the entire cheesecake ahead of time then refrigerate? Or possibly make the sauce and microwave when needed?
I think it would work fine to drizzle the entire cheesecake then refrigerate. I haven’t tried reheating it in the microwave, but if you go that route, reheat it slowly so the consistency doesn’t change.
Just made this, house smells amazing but unfortunately my cake cracked pretty good 🙁 I’m sure I did what you said, most likely over mixed or had the speed on faster than i should have. It’s ok, trial and error!
I absolutely love your blog, my “go-to” pretty often 😉
Blessings to you and your family 🍁🙏🏼
That could be why, sometimes if you put too much air into the filling, it may crack. I hope you love how it tasted anyways! 🙂
It was amazing! I made it for a girlfriend who is visiting from Cali, we both had parties in our mouths! I made your caramel sauce, and whipped cream with pumpkin spice sprinkled on top! Oh man! Perfection! Thanks!!
You are very welcome Nazha and thank you for such a great review :).
My cheesecake is in the oven and my house smells like Fall. I am going to deliver this to my very dear friend on Sunday for desert. I’ll let you know how it all ends.
Yum, pumpkin cheesecake sounds sooo good right now :).
Can this be made in a deep pie dish?
i do not have a springform pan, what else could i use?
I think it would overflow a deep pie dish. Without tested anything else, I can’t really recommend a different dish. Maybe a pyrex casserole dish, but again I haven’t tested it so I’m not sure how it would bake up or how the baking time would be altered.
Hi, I was wondering if you sprayed your springboard pan before putting in the crust and the cheesecake? Also, how well would it hold up if I made it on a Friday and served it on a Sunday?
The crust has enough butter that I don’t usually need to grease the pan. However, if your pan isn’t non-stick, it might be a good idea. It holds up really well in the refrigerator.
Thanks! I’m hoping to attempt this cheesecake this weekend!
Ingredients list pumpkin puree, but photo shows pumpkin pie filling. There is a huge difference! Which do you actually use?
Hi Deb, sorry I forgot to update that! I used pumpkin pie mix when I took the pictures but either one will work.
do you still add the extra spice in the mix if you use the pumpkin pie mix?
I did and it was great 🙂
Looking at your picture, it looks like you used a 30oz, pumpkin pie MIX. I have both a 30oz MIX and a 15oz solid-pack. Which one should I use? I would assume that half of the 30oz would not be enough pumpkin flavor.
Sorry for the confusion. When I was photographing it, I had used half of the 30 oz can because I got the wrong size for the recipe. You can use either one; pumpkin pie mix or pumpkin puree and they will both work.