Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.

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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.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

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

Pumpkin Cheesecake Recipe

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

Pumpkin Cheesecake Recipe-2

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.

Pumpkin Cheesecake Recipe-8

Pumpkin Cheesecake Recipe-3

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.

Pumpkin Cheesecake Recipe-9

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.

Pumpkin Cheesecake Recipe-4

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.

Pumpkin Cheesecake Recipe-10

Pumpkin Cheesecake Recipe-11

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).

Pumpkin Cheesecake Recipe-12

Pumpkin Cheesecake Recipe-5

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

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

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-6

Natasha's Kitchen Cookbook

Pumpkin Cheesecake Recipe

4.97 from 1052 votes
Author: Natasha of NatashasKitchen.com
Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.
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. 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.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 10 slices

The Crust:

  • 1 1/2 cups graham cracker crumbs, from about 12 whole graham crackers
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

The Filling:

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

565kcal Calories59g Carbs8g Protein34g Fat19g Saturated Fat160mg Cholesterol547mg Sodium255mg Potassium4g Fiber39g Sugar4766IU Vitamin A2mg Vitamin C144mg Calcium2mg Iron
Nutrition Facts
Pumpkin Cheesecake Recipe
Amount per Serving
Calories
565
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
160
mg
53
%
Sodium
 
547
mg
24
%
Potassium
 
255
mg
7
%
Carbohydrates
 
59
g
20
%
Fiber
 
4
g
17
%
Sugar
 
39
g
43
%
Protein
 
8
g
16
%
Vitamin A
 
4766
IU
95
%
Vitamin C
 
2
mg
2
%
Calcium
 
144
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 565

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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Victoria
    January 4, 2017

    Do you absolutely have to have a springform pan or can u use the crusts aleast made at the store???

    Reply

    • Natasha
      natashaskitchen
      January 4, 2017

      Hi Victoria, the crust and the pan the crust is in which is store-bought is too small for this recipe. It would overflow the pan. Maybe it would work ok if you divided it between 2 of those pre-made store-bought crusts but I haven’t tested it that way to give any recommendations on baking times.

      Reply

  • BellaBakery
    December 23, 2016

    I did everything as said and when I proped the door open it sat for about 17minutes and it started cracking. My cheesecake is cooling right now but I was wondering if it was okay that it cracked.

    Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack 🙂 It will not affect the flavor of the cheesecake 🙂

      Reply

  • Lillian
    December 23, 2016

    While this cake was baking it started to smell really bad, the butter from crust got out of pan and dripped onto oven floor. I think its my fault but I am not sure. Any advice what happened?

    Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Hi Lillian, did you pre-bake the crust and use the correct amount of butter in the recipe? I’ve never had that happen before so I wonder if it’s due to too much butter or maybe a springform pan that doesn’t fit tightly enough?

      Reply

  • ~Bella's Bakery~
    December 23, 2016

    I tryed this at my cousins house and HAD to find this recipie. I did not know the name of your site but I found it somehow, thank god i did, So i got to work and made this. I fell in LOVE even when It did not come out of the oven. my house smelled like heaven. It was of course delish! I love it so much! I will always use this recipie and none other. Thank you soo much!!! I wish I could give it a million stars!

    Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Bella, welcome to the site and thank you for such an amazing review, I’m all smiles 😬. I hope you’ll find many more favorites here.

      Reply

  • Lori
    December 23, 2016

    Hello. My springform pan is 10″ in diameter (across the top). Should I modify the baking time? Please and Thanks!

    Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 10 inch pan myself, I can’t give you exact baking times. Sorry I can’t be more helpful!

      Reply

  • liza
    December 22, 2016

    I am planing on makeing this for our Christmas party but my mom does not like pumpkin and I dont know how it will taste. Any ways that you can explain how it tastes like? Thankyou!

    Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      It’s very mild in flavor and difficult to explain without trying it.

      Reply

      • Liza
        December 22, 2016

        Okay, thanks for trying

        Reply

  • Cyd
    December 21, 2016

    Made this for Thanksgiving. Everyone loved it. It was requested for Christmas immediately. This will definitely be on our holiday menu. Thank you for sharing.

    Reply

    • Natasha's Kitchen
      December 21, 2016

      I am so glad you enjoyed it as much as I do! Merry Christmas Cyd 🙂

      Reply

  • Kevin
    December 20, 2016

    My Daughter made this cheesecake for Thanksgiving and followed the recipe exactly, although we used 8″ springform so didn’t use all of the mix. Anyway- the cheesecake turned out very well in terms of texture and taste (had a seam open on the top -to much steam build up during the bake). We topped it with good old homemade whipped cream. Wow really nice and flavorfull cake. Thanks for sharing. Next up your overnight cinnamon rolls for Christmas morning!

    Reply

    • Natasha's Kitchen
      December 21, 2016

      Thanks for sharing such a great review Kevin! What a treat that is going to be come Christmas morning!!

      Reply

  • Ed
    December 17, 2016

    This recipe is a winner! Thanks!

    Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you Ed! So glad you love it! 🙂

      Reply

  • Lee Hamilton
    December 16, 2016

    Has anyone topped with sour cream topping (no whipped cream) and also drizzed with the caramel sauce? I would like to try the caramel sauce, but my family will miss having a cheesecake without sour cream topping.

    Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      I haven’t tried that but I do think it would work with traditional sour cream topping like for regular cheesecake. Now I’m curious, how do you make that topping? 😉

      Reply

      • LINDA FARRELL
        December 12, 2018

        Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake. Bake until topping is set, about 5 minutes.

        Reply

  • Jessica
    November 24, 2016

    I made this cheesecake last night for Thanksgiving dinner tonight. I was taking it out of the springform pan after having it sit in the fridge overnight. When I removed it from the bottom pan to transfer the cake to the cake stand the center crust was crumbling and breaking. Did I not put enough butter or sugar? I followed the measurements and recipe really well!

    Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Hi Jessica, Did you pre-bake the crust? there should be enough butter and sugar to hold it together Maybe try to press the crumbs into the pan a little more firmly next time around! Good thing it’s the bottom of the cheesecake and no one will even know it ;). Have a happy Thanksgiving!

      Reply

      • Jessica
        November 24, 2016

        I did pre-bake it and had it cool to room temp before I poured the batter. It’s possible I might have put more graham crackers then was called for. It enough butter and sugar to bind. Would refrigerating or freezing the crust help for the next time?

        Happy Thanksgiving to you too!

        Reply

        • Natasha
          natashaskitchen
          November 24, 2016

          That really could be it – using too much graham crackers. Normally refrigerating or freezing isn’t necessary and may affect the overall bake time to start with a chilled pan and crust. Also, pushing the crust up 1/2″ around the edges so it’s not too thick at the bottom :).

          Reply

  • Lori
    November 24, 2016

    This cheesecake is soooooooo yummy!! Many rave reviews from family, friends and co-workers!! Would not change a thing! Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Lori, thank you for such a rave review and you are very welcome 😁.

      Reply

  • Heidi
    November 23, 2016

    Is there anything I can substitute for the Sour cream?

    Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Heidi, I haven’t tried anything else so I can’t really say. Maybe plain Greek yogurt would be the next best thing?

      Reply

  • Sadie
    November 23, 2016

    Thanks for this awesome recipe. I made this tonight exactly as you instructed. The batter was absolutely amazing. After the hour of cooking the cheesecake had no cracks. While letting it cool in the oven with the door open it cracked. Any idea why?

    Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      It helps to just open the door a crack with a wooden spoon for it to cool slower.

      Reply

  • Erin
    November 23, 2016

    Hi! I was wondering how I could make this into mini cheesecakes? Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Erin, yes you can. I had a reader report great results baking it in the muffin tins for 20 mins. Let me know how they turn out 😀.

      Reply

  • Aracelly
    November 23, 2016

    I have my in the oven as I type this, only problem is I only had two cream cheese packages. I’m crossing my fingers it will come out delicious. Also I use my homemade sugar cookie dough instead of graham crackers. Do you think I made a mistake by only using 2 cream cheese? Thank you.

    Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      I haven’t tested the recipe this way so can’t say for sure how that would affect the recipe. Let me know how it works out and have a great Thanksgiving!

      Reply

  • Anna
    November 21, 2016

    I’m so excited to make this tomorrow! Just to be clear, it calls for a can of the pie filling, NOT just the pumpkin, is that right?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Anna, either one will work but yes, you can go ahead and get the pie filling. Enjoy!! 🙂

      Reply

  • ROXANNE AVALLONE
    November 21, 2016

    I would love to try this. Can you tell me what is better to use pumpkin pie mix or pumpkin, and if it is pumpkin pie mix do I still mix in the pumpkin spice.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Either one will work. I almost prefer the pumpkin pie mix and yes you would still do the same spices.

      Reply

  • lily
    November 19, 2016

    hi, do you have a pumpkin pie recipe. not a cheesecake?

    Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Lily, I currently don’t have a recipe for a pumpkin pie.

      Reply

  • Krista McClain-Jump
    November 18, 2016

    I just made this and it smells so wonderful. I will be serving it at a dinner tomorrow and everyone is so excited for cheesecake. Thanks so much for the recipe!

    Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Krista, you are very welcome and thank you for such a nice review 😀.

      Reply

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