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 that Caramel Sauce 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 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.
- 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 Homemade Caramel 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 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.
- 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
- 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
It just dawned on me- it was pumpkin cheesecake pie, more than pumpkin cheesecake. Pumpkin pie with cream cheese in it.
I made this recipe 2 years ago and came back to try it again. Did the recipe change a bit? I don’t recall a few of the steps, and something seems different. Still eager go give it a go!
Hi Paula! It’s essentially the same recipe except I added a video tutorial and added some great tips to prevent cracks without using a water bath.
I made this exactly as the recipe with exception that I baked it in a rectangular cake baking dish (metal) 9×13. No wrapping required but I used an empty tray that I added ice in for steam. We all loved it and only had minimal cracking at edges. It was amazing and shared it with friends who raved about it!
Amazing cheesecake. I am not a baker but if you follow all the steps, the cake turns out so yummy.
So happy to hear that, Iryna!
So delicious! The homemade caramel sauce was a perfect topping!
I thought so too, Amy! I’m so glad you enjoyed it!
The store only had light cream cheese. Any idea if that will work? Hope so because it’s all they had.
Hi Mike it won’t be as rich, but it may work. If you experiment with it, let me know how you liked the recipe
So creamy and delicious! Made your whipped toping recipe to top it off and was the perfect compliment!
That’s wonderful. So glad it was enjoyed.
Absolutely amazing..Rich, creamy and just delicious.
I had to make the pumpkin puree from scratch, here in South Africa its not something commonly used.
I’m so glad you loved the recipe, Shantel!
Please change the format so measurements are at the top, I guessed most of them and I think it turned out pretty good but I was wondering the whole time why there weren’t any measurements until I got through the whole thing 😂
Oh no! So sorry to hear that, Matt! This is the format you’ll see most often across many websites. There is a “jump to recipe” button at the top though for a shortcut. I always recommend reading through the entire post first because I provide many tips and notes for success as well as answer common questions.
This Pumpkin Cheesecake is very tasty! I love getting your detailed recipes and any special “how to” tips, making it was so easy.
Hi Leatha! I’m glad you loved the recipe.
Hi Natasha. I would like to make this as a mini cheesecakes (in a muffin pan) for a Thanksgiving dinner.
Do you possibly have any experience with making them yourself? Should I still follow the measurements provided here?
Looking forward to your response.
Hi Sandra, I haven’t tested that in this recipe. But I do have a recipe for Mini Cheesecakes with Caramel Sauce. You can adapt that recipe with the pumpkin for reference. I hope this is helpful.
I did it as a minis and loved it. Followed the recepie completely until bake time. Baked it according to directions of Natashas mini cheesecake recepie. Kind of mix and match. Turned out perfect!
That’s wonderful, Tanya!
SOS! Any suggestions on what to do if the middle seems soggy, but just the top middle layer? I followed the directions to a tee! My Saran Wrap slightly skimmed that top bit and immediately got stuck to the wrap and made it look a bit messy. The rest of the pie seems perfectly done, just not the small middle layer right at the top. It’s been in the fridge for about an hour now. Is it safe to bake some more or should I wait to let it cool and harden a bit until tomorrow? Maybe that’s the trick. Help! … I’ll cover it over with whipped cream I suppose lol
Hi Lucy! At this point, I think it’s best to just wait and see that happens. Whipped cream
is an excellent choice!
I love the caramel drizzle over the top. And this is my favorite type of Cool Whip topping. Anything homemade is always better.
What brand of spring form pan do you use? Mine leaks
Hi Gail! I’ve used the Wilton brand before. Currently I have a Cuisinart, it’s linked in the bakeware category of my Amazon shop here.
I wonder how I can keep the graham cracker crust from getting soggy?
Hi Allison! Did you make any changes in the recipe or use a butter substitute? If the butter has a lower fat content and more water, it can make your crust soggy. Also- did you pre-bake the crust before adding the filling? Make sure to measure correctly, using too much butter can make it soggy. It just needs a quick toss to coat the crumbs, don’t over-mix.
Hi! I used the supermarket brand of butter.
Great!
Had a lovely fall taste and is perfect for Thanksgiving!
Made this on the weekend and it was amazing!!! My kids loved it!
Hi Amal! Thanks for trying the recipe. So glad to hear the kids loved it.
Pumpkin cheesecake is one of my favorite desserts. Thank you so much for sharing this recipe with us!
Would you use maple as an alternative option as a good topping for this instead of the caramel?
Go Dalits! That can work, but caramel is a little thicker so it works better.
The tastiest pumpkin cheesecake! I used regular pumpkin puree instead of the mix and it turned out perfect.
Hi Jessica! I’m so glad you loved it. This recipe uses plain pumpkin puree not pumpkin pie mix.