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
The entire family loved it! My picky 7 year old nephew has requested this pumpkin cheesecake instead of a birthday cake for his next birthday 🤣
Hi! Can you suggest how to cut the recipe for a 6.5×2.7 in springform pan? I would love to make it but it would be a waste to try a full size. Would I cut everything by a 3rd?
Hi Nicole. That would likely be a sufficient amount to cut down. You can change the number of servings at the top of the recipe card to 7 and it will convert the list for you.
I made the cheesecake, followed directions to a t. Although it has delicious flavor, the cake was too soft set. I’m not sure why. It fell apart when I cut it.
Hi Beverly! I’m sorry it didn’t quite work out for you. It sounds like it may have needed to bake a little longer. Be sure to fully preheat your oven prior to baking and follow the instructions in step 3 to know when it’s ready. It should continue to set while it cools in the oven.
I dont have sour cream what could I replace it with and still be able to make it
Hi Breanna, I think that will work if you use plain Greek yogurt.
Very disappointing. I followed the recipe to a T. The middle portion absolutely would not cook. I followed all of the baking instructions and the center never set, remained extremely jiggly. I’m looking at the remainder in the springform pan right now, half of it I’ll have to throw out because it’s uncooked sludge. This will be the first and last time that I make this recipe. I truly have no clue how this worked for others. I cannot express how accurately I followed the recipe. I know that every oven is different but I baked it for over 2 hours and the center never set.
HI Madelyn, I’m so sorry that happened — that’s really disappointing. I’ll do my best to help troubleshoot. If the center stayed liquid that long, the oven likely wasn’t at a true temperature. I recommend using an in-oven thermometer to double-check heat and make sure it’s fully preheated.
Hi Madelyn. Do you have a convection oven or is it conventional? My oven is conventional (old school) and the middle of my cheesecake wouldn’t set, either.
The oven temperature seems too low…my oven is accurate and after an hour, it was barely starting to firm. Added 15 min and then upped the temp. Loved the flavor, going to try 350F the next time and see how that works. It is a very lovely recipe though and not too sweet. Also switched the pumpkin pie spice with ginger, cloves, allspice, and nutmeg…it’s just how I’ve always spiced pumpkin and not a big fan of premixed spices. Also added some finely chopped pecans to the crust…about 1/2 cup.
Hi Helene! I would keep an eye on it closely. Raising the temperature could increase the chances of it cracking. The edges could also start to burn prior to the center cooking through. It can also change the texture and be more dense, less creamy.
I had the same problem, it was an hour and a half at 325.
I’m having trouble with the bake time. I baked it on the center rack at 325 (with a half filled loaf pan of water) for 50-60 minutes. Unfortunately there was more than a 3 inch wobble in the center. I left it in the oven for an addition 15 minutes, still a big wobble. I decided to turn the oven off, prop the door open to let it cool and follow the additional cooling instructions. After letting it cool in the oven overnight, I cut into it this morning and it was incredibly runny in the center and wasn’t set. I must have baked it for 1 hr and 10 minutes at least. Help! What do I do differently?
Hi Madelyn! Did you make any changes to thr recipe? Make sure to measure everything correctly. Also- it’s important to fully preheat your oven before starting to bake, if not- it can take longer. Every oven bakes differently so it may take a little more time to bake but it shouldn’t be a drastic difference.
Can I substitute cornstarch for flour? I’m wondering if it would still have the same texture.
Hi Sandra! That would be fine, but it’s stronger than flour so you’ll use less. A general rule is: for 1 tablespoon of flour, use 1 teaspoon of cornstarch.
I made this cheesecake. It is delicious but it cracked like crazy! It didn’t set much in the center so I added a lot more time but it was still very soft in the center after baking along with cracks. Any suggestions?
Hi Jacqueline. I like to use an internal oven thermometer to verify my ovens temperature. If your oven runs hot, it could be causing cracks. Also, try not to open the oven during baking because the temperature drop could cause it to crack. I hope that helps.
This looks amazing. I have a question. Can I bake this in a regular 9 x 13 pan? I know this would require less baking time, but I didn’t know if it would affect anything else about the recipe.
Hi Gwen! Here is what one of my viewers said: “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!”
For easier removal of the slices, you could line the bottom with parchment paper.
Keep an eye on it because it will bake faster.
Can I use a ready to fill gram cracker pie shell from grocery store, sorry just trying to make it easier for me as I’m older and lazy lol
Hi Connie! There would be too much filling for a ready crust from the store. Spring form pans are much deeper. You’ll need to make more than one or cut down the recipe.
I need to halve the amount of cream cheese, should I bake for less time?
Hi Megan! I haven’t tried this with less cream cheese so I don’t know how it will affect the texture and flavor. If you’re not using all the cream cheese, it may not set properly (even with the eggs). It will likely bake faster though.
Can I substitute the sour cream for plain greek yogurt?
Thank you!
That would work fine, but it will be slightly more tangy.
Is it possible to make this in a regular loaf pan? I’m dying to try my pumpkin from my garden but don’t have a springform pan!
Hi Jo! I think so, but I haven’t tested that so I don’t have instructions for it. There might be too much filling for a standard bread loaf pan (usually 8×4, or 9×5). I would line the bottom with parchment paper for easier removal. You’ll need to keep an eye on it in the oven since the bake time will likely be different.
My husband told me this was the best cheesecake I have ever made!
So happy it was a hit, Debbie! I agree, it’s hard to beat this one.
Looks like a great recipe! Just wondering if I could use dark brown sugar instead of light?
Hi Linda! Yes, dark brown sugar would be fine to use.
I made the pumpkin cheesecake, caramel syrup and whipped cream with rum and it’s easily the best dessert I’ve ever made or tasted!! Everyone loved it – thank you!!!
Hi Natasha, I had a question, I bought a springform pan, but whenever I tested the pan by adding water, the water would leak in a couple of places. So, I bought another pan, but the same thing happened! And I don’t want to risk buying anther one…What should I do?
Aisha! I think this is a common issue with most spring pans, even expensive ones. If you’re using it for a water bath cheesecake recipe you can wrap it in heavy duty foil to keep the water from seeping in. Or you can set the pan inside a larger cake pan or roasting pan before placing it in the water bath — that creates a double barrier.
No, I’m not using it for a water bath cheesecake! I was going to use it to bake your Pumpkin Cheesecake.
Will this recipe work for mini cheesecakes? If so, how long should they bake? Thank you!
Hi Tere, yes, one of my viewers used this recipe and followed the baking times from my Mini Cheesecakes Recipe.
Made with without the caramel sauce and also reduced sugar in the filling to 1+1/3cup sugar, as it seemed like it was going to be too sweet, and I liked it that way (I had some store-bought sauce and whipped cream though). It came out perfectly and only developed one tiniest crack on top which did not appear until after a couple hours of chilling. I was going to enter it in the Cooking Challenge but just realized I’m a day late 🙁 Anyway, it tastes delicious and imho would make a great substitute for traditional Thanksgiving pumpkin pie.
Hi Darla! Thanks so much for making the recipe. I’m so glad you loved it. I’m sorry you missed the challenge deadline, but I hope you get to join November’s challenge.