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’m disappointed that although I followed your directions to the letter, my cheesecake cracked.
Hi Rita! I’m sorry to hear that. Did you let it cool long enough with the oven slightly propped open? Other causes of cracking or over whipping the batter creating air pockets, using cold ingredients (bring eggs and cream cheese to room temperature), or opening the oven during baking causing temperature shock.
Do you have any recommended changes for high altitude? 4000 ft
Hi MK. I don’t have any experience with high altitude, baking. Based on what I researched, you may consider adding a little extra flour to help the structure (1-2 teaspoons). It could take a little longer to bake.
Love this cheesecake! I make it every year for All Saints Day. It’s also great for Thanksgiving or any fall occasion. The recipe is super easy to follow and I love the tips for success. I’ve attempted other cheesecake recipes by other authors and had to alter them for flavor and baking times among other things. I use this recipe as my baseline. Thank you!
Hi – I’m planning to make this for a Friendsgiving in a few days! I love crust, is it okay if I double up the recipe for the crust? How does that change the baking, if at all?
Hi Donna! I think that would be fine to make a thicker bottom crust, and/or press it up the sides. It wouldn’t change the baking process, but you may need to pre-bake the crust a few more minutes.
*Adding a note to this- I haven’t tested a double crust, but since it will take up more room in your pan, make sure it’s not overfilled when you add your filling so it doesn’t overflow.
Can greek yogurt be substituted for the sour cream?
Hi Debbie, I think that will work if you use plain Greek yogurt. If you try it out, let me know how you like it.
Hi Natasha. This recipe was amazing! but… When I cut it the crumb was stuck to the bottom. I couldn’t even put it on a plate and I use the same baking device…non stick…Please tell me what did I do wrong? I want to make this for Thanksgiving..LOL
Hi Yolanda! 😊 I’m so glad you loved the flavor! It sounds like the crust might have needed a bit more bake time or cooling before slicing — if it’s still warm, it can stick a little. You can also line the bottom with parchment next time to help lift it out cleanly. Are you planning to make it again for Thanksgiving?
Yes…I am baking today! I will follow the parchment paper idea! Thank you so much..stay tuned..LOL Happy Thanksgiving!
I this a dense cheesecake or more on the fluffier side?
Hi Beverly! I think it’s in between textures, it’s not too firm, but also has more firmness since we don’t use a water bath. But some of my viewers report this as “fluffy pumpkin pie”, so it’s not dense either.
Thanks! It’s in the oven! Cannot wait to see how it turns out!
Can I use dark brown sugar instead of light brown? That’s what I have on hand
Hello there! Dark brown sugar will work too. Your cheesecake will just have a slightly stronger, warmer molasses note (which actually pairs really well with pumpkin and spices).
can you do a true water bath with this recipe?
do the cooking times stay the same?
Hi Brooke! You can, but it changes the texture if you use a waterbath.
I am so excited to try this recipe. I want to make individual cheesecakes. Do you know the baking time for a cupcake pans? Also, do I still need a water bath if using cupcake pans?
Hi Kris, you sure can. One of my viewers used this recipe and followed the baking times from my Mini Cheesecakes Recipe. No, there was no need for a waterbath. I hope this helps.
Hi! I’ve been making this recipe for years. Always a crowd favorite!! Do you think I could swap the brown sugar for maple syrup for a pumpkin maple cheesecake?
Hi Laura! I think it could work, but since it’s a liquid, you may need to increase the flour slightly so it doesn’t effect the texture and so it sets properly.
I tried this recipe and though it was very tasty, it didn’t bake right and it cracked. It could be that I don’t have the best of ovens so that could be what went wrong but I’m very confused and disappointed.
Hi Richard! I’m glad you enjoyed the flavor, and I’m sorry it didn’t bake perfectly. Cracking is common with cheesecakes and usually comes from a few things: over-baking, an oven that runs hot, or drastic temperature changes such as opening the oven door during baking, or cooling too quickly. Make sure to bake the cheesecake until the edges are set but the center still jiggles slightly. Let it cool gradually in the oven with the door slightly open. Over-mixing the batter can also create air pockets that cause cracks, so mix just until smooth. This recipe was written for a conventional oven on regular bake mode, not convection/fan oven. If you’re using a fan of it will need some adjusting. I hope that helps.
Hi Natasha,
I am so excited to try this recipe. You are so fun to watch which makes me want to make this even more. You mention the spring form pan should be 3 inches high. Mine is 2.5 inches. This will be ok, correct?
Hi Carin! That should be fine, your pan will be about 3/4 full but it shouldn’t overflow. If by chance it seems like there is too much batter, just keep some out and bake it in a smaller dish on the side.
Can you make this with a pie crust instead of graham cracker crust? How would that change the recipe and or baking time. Thank you!
Hi Michelle! That should be fine. I haven’t tested that so I don’t have those exact instructions but I would blind bake it first, let it cool completely, then add the cheesecake filling and bake it as instructed from there.
Thank you for letting me know! Excited to try it.
I was thinking of using ginger snaps or butter cookies for the crust. Do you think this would work?
Hi Linda! Ginger snaps would be an amazing swap, and complement the flavors very well.
It works to use other cracker type cookies to make the crust, however, if they are more greasy than graham crackers you may not need to use as much butter.
I would use caution with ginger snaps. I have used them for crusts on my cheesecakes before. I did not like the result. Crust was soggy and gritty. I think there is just too much sugar in the cookie. Note: I used a crunchy ginger snap cookie from a box.
Do we have to use the wooden spoon to prop the oven open?
No, you can prop it open a couple of inches without anything if your oven door will stay, or use a folded towel. The goal is to let it cool slowly to prevent cracks and using something like a wooden spoon allows just enough space for heat to escape without being too much.
I love this recipe. I have made it for Thanksgiving for 3 years now. I have been using a 9 inch Springform pan as the recipe says. I was thinking of using a 10 inch springform pan this year. Would that work?
Hi Carolyn! I’m so glad to hear you love it. It can work, but it will be thinner and bake faster.
Can the flour be subbed for something else to make the filling gluten free? (I have a premade gluten free crust.)
Hi Marisa! You can use GF flour in a 1:1 ratio, corn starch or even tapioca starch,
Do you put the water next to the cheesecake or on the shelf lower to it when baking
Hi June! I put it next to my cheesecake, but you can put it below too.
I have made many a cheesecake and have always felt a sense of pride because they don’t crack. Tried this recipe for the first time and it cracked. Eventhough, I can simply put caramel and whipped cream to cover it, it’s still pretty disappointing. Judging by the several comments that say that same thing, I would definitely recommend using a water bath if you choose to make this recipe.
I’m really looking forward to trying this recipe for Thanksgiving! Have you ever made it using multiple 4″ spring pans instead of one large one? Just curious what the cooking time would be or if any other adjustments would need to be made. Thank you for sharing!
Hi Sarah! I have not tested that. Please let us know if you do. I hope you love the recipe!