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
Can a different pan be used instead of a springform pan ?
Hi Irma, 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. I hope this helps.
One of the best cheesecakes I have had the pleasure to eat.
I am making this recipe for the first time for Thanksgiving this year and was wondering should I grease the springform pan? Also, I don’t have a food processor so hopefully I can just throw them in a ziploc and go to town 😂
Hi Reese! You do not need to grease the pan. Yes, you can use a ziplock bag and a rolling pin, or meat hammer to break up the graham crackers to create the crumbs.
Question: Can you bake this cheesecake in a “water bath”?
Hi Peter! You can, but it changes the texture.
Question if you have extra uncooked pie filling, can you throw it in the freezer and defrost it at another time to use?
Hi Ashley, cheesecakes freeze well; however, I haven’t tested freezing just the filling to advise.
The absolute best DESSERT I’ve ever had! Truly a 20/10
I’m so happy to hear you loved it, Kristin!
My first cheesecake ever and a wild success!
That’s so awesome Tara! Way to go!
“Loved your dish recipes! The way you explain each step makes it so easy to follow, especially for beginners. I tried your gulab jamun and kheer recipes and they turned out amazing. I also share dessert recipes on my website — feel free to check them out. Keep up the great work!”
I want to make this for Thanksgiving. Is there any way it could serve 16? It’s my granddaughter’s birthday cake. Will also have 2 pecan pies and a pumpkin pie, but wan everyone to have a slice of bday cake.
Hi Gaby! This recipe is written to make 12 slices of cheesecake in a 9 inch spring form pan. You can cut the slices smaller however unless you increase the recipe and use a larger pan, you will not have regular sized slices cheesecake.
I need to make a gluten-free version and I have found gluten free graham crackers for the crust, but wonder if gluten free flour will work as a substitute for the regular flour in the filling?
Hi Cindy, One of our readers reported good results baking with 2 Tbsp of cornstarch instead to make it gluten free. A 1:1 flour may also work, but without trying it myself I can’t speak to the outcome. I hope you love this recipe.
Hi, I want to make this but I have leftover pumpkin pie filling I need to use up instead of the purée. You mentioned you’ve tried this, but what changes do I need to make to this recipe to have it turn out the same? Do I need to add eggs to the cream cheese to get it to set properly? Thanks!
Hi Susan, if it is similar to my puree it may work. Without knowing exactly what’s in it, from afar, it’s hard to say if that will work. If you happen to experiment with your leftovers, I’d love to know how you like it.
Can I add a tbsp (or two) of brandy into the cheesecake batter, would this change the consistency at all? Thanks! 🙂
Hi Susan! I haven’t tested that, but I think it would be fine in that amount.
Hello! What is the baking time and temp for a halved recipe (using a 6” springform pan)? Looking forward to baking this for Thanksgiving.
Hi Nicki, you would keep the temperature the same. The time should not change by much, but I have only made it as a full cheesecake. If you try it out, I’d love to know how long it took.
I thought the directions were straight forward and the recipe was fool proof. Thanks for putting this together!
I am not as big of a fan of pumpkin and was looking more for a “hint” of pumpkin. I would like to halve the amount of pumpkin puree to cut that flavor. Do you think that would drastically impact the consistency of the cheesecake?
Hi Caitlin, yes reducing the pumpkin by half would drastically affect the texture and flavor of the cheesecake. It would probably still be pretty tasty though, but more like a regular cheesecake in flavor.
I’d love to make this for an event but a friend requested a recipe without regular sugars. I’m wondering if I could use honey instead of brown sugar. If so, how much? I know it’s not a 1:1 ratio. Thank you!
Hi Tiffany. I haven’t tested that so I can’t say for sure, but you may need to make some adjustments such as adding a bit more flour to help it set since honey will produce a thin or batter. You may also need to decrease the temperature and bake longer since honey tends to brown faster than sugar. I would also use a little less honey. Let us know how it turns out.
There are other granulated sugars 😊
Like healthy non processed ones
Turbinado, coconut, date sugar, monk fruit, etc. Most being a 1:1 substitute
Cheesecake cake did not set up as many other reviewers mentioned. Took 35 minutes more and raise temperature to 340. Lots of crack at the end . Flavor is great – great recipes except cooking instruction not tested enough.
I made the caramel and turned out great too .
Hi Am, If there were cracks at the end, it’s most likely due to over-baking. The best test for doneness is to jolt the pan and there should be a slight wobble in the center.
Like so many others, the center of mine was uncooked after 75 minutes. Does Natasha use a convection oven? It certainly looks like one in the video. I’m stuck with a conventional oven, which requires a slightly higher temperature than convection. The flavor was delicious, but I can’t serve this at Thanksgiving. (I have been using my oven for 16 years and the temp is “true”)
HI Jeff, I use a conventional oven. Did you make sure the oven was fully preheated and use the same size pan?
Thanks for the reply! Yes, my oven had preheated; after cooking the crust at 350, I lowered the temp to 325 and left it there while the crust cooled to room temp and I mixed the other ingredients. I used a 9″ springform (3″ walls). It looks like you use a Thermador POD301j, which is a fantastic oven!
I’m having the same issue. Tried it a half dozen times now and it always comes out goopy in the middle if I cook it as the recipe describes. I can get it to cook properly if I use 2/3 the filing and reduce the cooking time by ten minutes, but that’s the best I can manage.
While this tastes amazing both times I made it, it cracked a ton! I tried lowering my oven temp and cooking at 300 for longer amount of time and keeping in the oven longer before propping open and finally before removing. It always cracked during the propped open time. I would not rate this as fail proof though it tastes delicious! Had to cover it with a homemade cinnamon whipped cream.
Can you make this in cupcake pans? I love your cheesecake cupcakes. Thanks
Hi Melissa! I think it could work. Please use my Mini Cheesecakes Recipe to reference the baking time/temp.
Wow!! This cheesecake is really something amazing! I followed your recipe to the letter and it turned out perfectly! Not even the slightest crack! It’s gorgeous. After reading some of the other reviews, I was concerned it wouldn’t set up, but that was not my experience at all. It’s perfectly set, smooth, creamy & delicious! And it was super easy to make!!! Thank you! This will be my go-to dessert to bring to Thanksgiving dinners from now on!
That’s wonderful, Karina! Thanks so much for sharing your experience.
Hi Natasha ! Is it ok to use a hand mixer to make this ? I do not own a stand mixer (hopefully for Christmas) lol and what setting would be best if a hand mixer is possible. Thank you so much
Hi Melissa, yes that would be fine. Just keep it on low speed because high speed whips in too much air.
Hi would it affect the results if I used homemade pumpkin puree?
Hi Shelby, you sure can. I referenced my Homemade Pumpkin Puree here for those who wanted to use their own homemade pumpkin.