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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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Its a 15 ounce can, right? I am a bit confused, in the picture it looks bigger.
Yes that is correct (15 oz). That is all I had on hand for the photo 🙂
I made this Pumpkin Cheesecake recipe this weekend and it turned out fabulous! I actually made 2 smaller pies out of the recipe because I didn’t have the right pan.
I shared it on my blog
I’m so glad you enjoyed it! 🙂
did you still bake it the same length of time?
Hi I have a quick question. I am planning to make this recipe for my family this Friday and I was wondering if omitting half the required sugar would still work?
I don’t know anything about baking but I am concerned on how it will affect the baking process?
Thank-you! I will rate this recipe once I bake it 🙂
HI Lizbeth, I haven’t tried doing that so I can’t say for sure, but I would probably start experimenting with 1 cup sugar rather than 1 1/2 cups if I wanted to cut down the sugar. If you test it out, let me know how it goes 🙂
I made this today the the whole top was cracked. I did everything that the recipe said. I don’t know what happened. It still was very yummy! But the caramel sauce made the cheesecake soggy a little bit.
Also, can you please make more cheesecake recipies? I would really love that. And maybe some French macaroons? Thankyou! 🍰😙
Hi Elizabeth, the caramel sauce is meant to be added prior to serving but it should not have made the top soggy – did you use a thinner sauce? I do have a great recipe for macarons here and my cheesecake recipes are here :). Enjoy!! 🙂
I used homemade russian caramel sauce that my mom makes. Thankyou for the the links for recipies!
You are welcome Elizabeth 😁.
I use gingersnap cookies to make the crust for my pumpkin cheesecake. Kicks the flavor up several notches! But love the idea of caramel sauce and the rum-flavored whipped cream as toppings!
Jo Anne, thank you for sharing your version with us 😁.
Can make the pumpkin cheesecake Tuesday for Saturday?
Yes you can, just don’t put any toppings on it until ready to serve 😁.
I’m making your delicious pumpkin cheesecake with creamcheese frosting. The recipe for the filling for the cheesecake calls for 15 oz can pumpkin pie mix, but I got a can of pumpkin. The girl told me that would be fine. Is it OK?
Thank you,
Vicky
Hi Vicky, Canned pumpkin puree will work great!
OMG, can you say yuuuummmy? Made this cheesecake for the first time and it received rave reviews!! Thanks so much!!
Lori, I’m so glad to hear that 😀. Thank you for such a nice review!
Made this recipe and loved it !! Just made it again and is in the oven and forgot the flour…hopefully it turns out well
Katrina, thank you for the nice review 😀.
Is there no difference to brown sugar if I pumpkin pie mix vs pumpkin purée?
Hi Hua, I used the same amount 🙂
I am a diabetic so how many carbs are in this cheesecake? What can you use other than the sugar and the flour to substitute?
Hi Monica, I don’t have nutritional information on most of my recipes due to time constraints. Also, I haven’t tried any sugar or flour substitutions in this recipe and without experimenting, I really can’t make any recommendations for that. I do use the caloriecount.com recipe analyzer on occasion to get nutritional info. You can sign up for a free account there. I hope that helps!
The only thing that comes to mind is possibly beating the cheesecake mixture too long or on too high of speed which would incorporate more air into the mixture?
This is my second comment just to let you know that this time I used Light Cream Cheese and Light Sour Cream and it still turned out really good!
Thanks!
Thank you for letting me know and you are welcome 😁.
My wife made this cheesecake exactly per the directions. It is SOooooo good.
My new favorite. Thanks for the great recipe.
I’m so happy to hear that! Thanks for sharing your awesome review! 🙂
Hi, I want to make this cheesecake for our Christmas dinner. How far ahead of time can it be made? Is 4 days too much?
4 days would work fine as long as you don’t add any toppings until ready to serve. Keep it covered and refrigerated and it will still be delicious 🙂
Thank you so much Natasha😀
Oh my, the only reason it was a mistake to make the cheesecake so soon is that it may be eaten before my family gets any! Wow, the filling was totally delicious! & that was just living the beater & bowl clean! This is going to be a hit!
Merry Christmas & thank you!
I’m so happy you love it. Thanks so much for a great review! 🙂
Thanks Natasha for the amazing recipe. I made this cheesecake yesterday for thanksgiving and everyone loved it a lot. Your recipes have just the right amount of sugar. They’re never too sweet and that’s one of many reasons I love your recipes.
Thank you so much Sara! We aren’t keen on overly sweet desserts either. I’m so happy you enjoyed the cake and thank you for your thoughtful review 🙂
Love love love this cheesecake, but anytime I make it it breaks in the middle. What do I do wrong?
Inga, its hard to say without being there but I’m always happy to troubleshoot. What speed do you mix it on? If its too hight of a speed, batter will have too much air and can crack during baking. Also, do you allow it to cool in the oven for 45 minutes per recipe instructions? Is there anything that you changed in term of measurements of ingredients?
Hi! My springform pan is only an 8″, so I have a lot of leftover filling. What can I do with it?
Tricia, you could bake it in a muffin tin and make mini cheesecakes. I’ve seen people put a cookie like a vanilla wafer on the bottom instead of crust. Let me know how it works out 🙂 .
I tried to make fudge brownies with the cheesecake batter swirled in, but apparently they have different baking conditions – the pumpkin part wasn’t done and the fudge part was dry. Oh well.
Oh bummer! It is a good idea though. Thanks for sharing that with me.
Natasha, the cheesecake, which I made for Thanksgiving, tasted AMAZING. I, too, had cracks. I had left it to cool in the oven with the door propped ajar. I will try watching the speed next time. I might make it again for Christmas.
Hi Kate! I’m glad you loved it! I hope you have a wonderful Christmas!
Put a 13×9 pan of water on the rack below your cheesecake. There needs to be a little more moisture in the oven to keep it from cracking.
Thanks for the tip Teresa! I haven’t tried that but it’s a great suggestion!
Hello Natasha! I only have a 9.5 inch glass Pyrex pie pan that is about 1 1/2 inches deep. I am wondering what my cooking time should be? I do not mind having extra filling, I can use that later in some pumpkin bread! Please help I am taking this to Thanksgiving dinner at my in-laws tomorrow!
I haven’t baked it in one that shallow and I’m concerned that it may overflow. My springform pan was 3″ deep and it was filled almost 3/4 of the way. I think a pie dish would be too small.
Hello Natasha…I did it!
I did some research because I have learned in the past my glass pie pan can be tricky to bake with.
2 special changes for the glass 9-inch pyrex pie pan: I did not pre-bake the crust AND I cooked it at 400′ for 45 minutes, taking it straight to the cooling rack (I did not leave it in the oven any longer).
I used about half of the mix to avoid any overflow. Today I will make mini-cheesecakes with it!
Everyone loved the texture and taste at Thanksgiving! Thank you for this recipe!
Thank you so much for sharing your tips!! I’m sure that will be super helpful for others who are wondering if it would work in a glass pie pan. You’re awesome! 🙂
Made this cheesecake for Thanksgiving and everyone loved it! Thank you for sharing it! I want to try to make mini cheesecakes. Any suggestions on what to do differently for that?
Hi May, I’m so glad you all enjoyed this recipe! We have these mini cheesecake recipes we made, I haven’t tested this recipe with mini cheesecakes, but I imagine the steps would be very similar.
Just made this Cheesecake for Thanksgiving. Mine craked as well 🙁
But hoping I can conceal the cracks with the sauce 😉 The house smells wonderful though! Thank you for sharing this recipe. Great details and easy to follow!
Hi Bobbi! I’d love to help troubleshoot. Did you possibly beat on too high of speed (incorporating too much air can cause cracking) and did you make sure to leave it in the oven for the 45 minutes per the recipe? I hope you love the cheesecake and happy Thanksgiving!
I may have beat on too high of speed. I did, however find an article that suggested a warm bath around the springform pan (by using a roasting pan) helps to keep the cheesecake from drying and cracking. Will try both of these next time. Thank you for your reply and Happy Thanksgiving!
I am making to take to a gathering tomorrow. Can I pour the caramel sauce over the cheesecake in the morning before we leave or does it need to be right before serving? Or can I make sauce ahead of time and reheat?
I haven’t tried reheating this sauce so I can’t say for sure but you can pour the sauce over the cheesecake in the morning or before serving. I like it before serving because its still liquid enough to dribble down the sides slightly when you slice it.
My cheesecake also cracked, I think I whipped it on to high of a speed. Oh well! I am sure it will still be delicious! Thanks for the recipe Natasha! Can’t wait to try it tomorrow. Happy Thanksgiving!!
That can be one cause of cracking for sure. It will still be delicious. Happy Thanksgiving to you as well! 🙂
What size springform pan do you use for this recipe? Thanks!
Stephanie, I use Transfer into a 9-inch springform pan.