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 followed the instructions exactly; however, I had a HUGE crack in it. It did not affect the flavor, though, which was spot on. I made the caramel sauce with almond milk and a little cornstarch and boiled it down a little more; it was super good also. They tasted fantastic together! Unfortunately, I went to submit my entry for the cooking challenge, and November’s was up already, and so I couldn’t enter. The details state to enter by 11:59 pm ET on October 31.
Hi Laurie, thank you for writing in. We’ll make sure to include you in the challenge drawing on the back end. My team didn’t realize the date was set through the 31st when they changed it out to the November challenge – I’m so sorry about that! We will make sure to keep an eye on that in the future. Thank you so much for participating and I hope you can join the next challenge as well.
I made this for my son’s birthday, and wow was it gorgeous and delicious! I also made the caramel sauce topping. Definitely worth it.
I’m so glad you enjoyed it, Cara!
This recipe is so easy to make, and amazingly delicious! My husband literally picked up his plate and Licht clean!
Hi Michele! I’m happy to hear that. Thanks so much for sharing.
I didn’t have the correct pan so I made mini pumpkin cheesecakes! Thank you so much for a delicious and easy to follow recipe.
Loved this cheesecake! Served it at my family’s Bible study & it was a huge hit, every bite was so flavorful!
Hi Eva! I’m so glad it was enjoyed by all at the Bible study. Thanks for sharing.
Never thought that pumpkin cheesecake can be so delicious! Thanks for the recipe!
You’re so very welcome, Jessica!
Very delicious and smooth texture of this pumpkin pie cheesecake! It was easy to make it and if you are not a fan of pumpkin pie spice you will still love it how good it turns out!
Thank you so much for sharing that with me, Nataliya!
I am getting ready to make this cheesecake but I only have a 10” springform plan. How can I adjust ingredients and bake time?
Hi Sandy, I haven’t tested that in a 10-inch pan, but I would watch it closely since it will be a thinner cake and may bake quicker.
This pumpkin pie cheesecake is such an easy one to make and tastes so delicious! Even if you are not a fan of pumpkin pie you will love it! 🥰
I appreciate your wonderful review, Nataliya. I’m so glad you loved it.
This recipe was very easy to make, just be sure to allow plenty of time. Everything went perfectly until it was time to cool, with the wooden spoon propping the door open. A thick crack appeared on the top of my perfect cheesecake. I almost cried! I photographed only one slice of the cake instead of the entire cake. I served it for dessert at a family gathering in my home the next day. The recipe got rave reviews from all my guests. I even tried a bite, even though I am diabetic. It was delicious. I almost forgot to post the photo. Thank you, Natasha, for the recipe and the how-to video.
This pumpkin cheesecake recipe was so easy to follow. The tips were very helpful. It came out creamy with just the right amount of sweetness.
Smooth, creamy, and delicious pumpkin flavor. 😛 A perfect fall dessert! I used “Digestive” cookies for the crust, as regular supermarkets here (Spain) don’t carry graham crackers. Thanks for the great recipe!
A really easy to follow recipe that had professional results! I was really intimidated to make a cheesecake but it turned out great and my family agreed!
I’m so happy you loved this recipe, Sage!
So yummy! The recipe is so easy to follow and the video is extremely helpful. Thank you for sharing!
Great recipe! I found that even at the 60 minute mark my cheesecake needed more time as the center was too soft. Made it twice and the same experience both times so keep a close eye on how the cheesecake looks and add extra time as needed for you.
Hi Andrea, Thank you so much for sharing that with me. Note, the cheesecake will be slightly sticky to touch & soft in the center, but it shouldn’t be too wet. Please follow the recommended guidelines to bake it until it’s slightly wobbly in the center. It will set in the fridge.
Can I still make if I don’t have a springform pan or food processor? Any substitutions?
Hi Courtney, 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 regular pan would be too low for this recipe and you won’t be able to remove the cheesecake. The food processor helps to get that super fine crumb needed for the crust, you can also smash the crackers in a ziplock bag, or you can purchase the pre-crushed crumbs at the store. I hope this helps.
Delicious and easy to make! I also made the caramel sauce and whipped cream with rum for topping and that made it taste like a special occasion dessert.
This really is a special treat. I’m glad you enjoyed it.
I was watching your video on this and I think you mentioned using rum extract instead of vanilla extract with the whipped cream you made to top the cheesecake. Do you know if substituting some of the vanilla extract with rum extract in the actual cheesecake would taste good too? Thanks! Love your recipes!
Hi Catherine! I use real rum (not extract). It can work to use rum extract too, but it doesn’t taste the same as real rum. So make sure you like the taste prior to adding it.
Was easy to make. Taste so yummy. My family loves it. Especially my hubby. Thank you for sharing!
Delicious! This is the best pumpkin cheesecake that I have ever had!