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
Hi Natasha how are you? I love your recipes . The pumpkin cheesecake look beautiful but here in Australia we don’t have pumpkin in tin. How much is the quantity in fresh pumpkin… i got sone in my gardens.. thanks a lot
Hi Ana, it would be the same amount. We have people asking about that in the comments also, I recommend looking through those.
Hey Natasha! I have been making this cheesecake for a couple year In a row and my family absolutely LOVES it but everytime it cracks I have followed the recipie so closely and even tried using different ovens and it cracks every time :(( it’s not a huge deal because I serve it cut but it’s become so frustrating that I can’t get it to come out without a crack. Hope there’s something I can do to fix it!
Hi Vera, I’m always happy to help troubleshoot. Be careful not to beat on too high of speed and do not use the whisk attachment if a paddle is called for in the recipe. This is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. I hope that helps!
Can you omit the flour in the cheesecake filling? I need to make it gluten free. Thanks
Hi Kari, without testing that myself, I can’t really recommend it. Maybe someone else has tried making it gluten free? Thanks in advance!!
Hi Kari, I would suggest replacing it with a 1:1 gluten-free flour instead.
I just made this for a party yesterday. It looked beautiful when I went to serve it, but I cut one piece and quickly saw that it didn’t seem like it set completely. I baked for a full hour. I let the cheesecake sit in the oven to cool as well. Anyone else have an issue?
Taste was good but I think next time I’d use the pumpkin pie mix in a can instead of pure pumpkin. I did add extra pumpkin pie spice but something just seemed to be missing.
Hi Chrissy, I haven’t had that experience but not all ovens are created equal so it may just have needed an extra 5 minutes. Also, make sure to let it cool completely before slicing. If you slice any cheesecake too early, it will appear underbaked in the center before it has had a chance to set. I hope that helps to troubleshoot.
Hello I would love to make this but don’t have a paddle attachment. Could I just use a regular beaters? Thank you.
Hi Dayle, the reason for the paddle attachment is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. Be careful not to beat on too high of speed. I hope you love it!
Is the pumpkin pure the same like pumpkin pie mix? The pumpkin pie mix is powdery or solid pure mix?
Hi Laura, we used pumpkin pie mix in the instructions. We have a photo in the recipe of the pumpkin pie mix in a can. I hope that helps.
Thank you Natasha for your answer, however I’d like you to tell me if in the can presented in your picture, it’s pumpkin pure?? I live in Canada and usually in the cans like the one presented in your picture it’s pumpkin pure. And in the picture where you put all the ingredients together I can’t see well if it’s a pure or not. I appreciate your answer. We are celebrating Thanksgiving this weekend and I am looking forward to make it for our Thanksgiving diner with friends.
Hi Laura, I used pumpkin pie mix which is pumpkin puree with spices mixed into it – essentially the filling for pumpkin pie in a can. You can also use pumpkin puree but I would suggest adding a little extra pumpkin pie spice to the mixture to compensate.
I love everything you show, however my son can not have sugar so I really try to make something he can have without cheating, I know there are many people out there in the same position, PLEASE share with us some great cakes,pies etc. sugar free so we all can enjoy #sugar sub.?
Thank you for that suggestion, Charlene! Several of our readers try our recipes with sugar substitutes and post that in the recipe comments. I recommend looking there for suggestions also.
Hi natasha, i love your recipes. For this one did you use regular sugar or icing sugar for frosting.
Hi Nicola, we used this regular sugar here. I hope that helps.
Hello my favourite cook!
I love your easy and delicious recipes and copy a lot of them.i would love to make this Pumpkin cheesecake but I can’t get the pumpkin pie filling nor the pumpkin pie seasoning here in Darwin. How much of a fresh pumpkin would I have to use and what other seasoning could I use.
I thank you very much in advance and I’m looking forward to your new recipes
Cheers. Ursula
Hi Ursula, I have tried this with equal parts of regular pumpkin puree from a can and it still worked well.
Do you think I would be able to freeze this pumkin cheesecake?
Generally pies freeze well, however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Hello Natasha,
Recipe looks great and I would love to try but I live in the UK and can’t find sour cream. I also don’t have any Greek yogurt on hand. Can I substitute anything else? Or leave it out? I have heavy cream…
Please let me know.
Thanks!
Hi Evie, without testing it, it is difficult to make that kind of recommendation. Do you have a thick plain yogurt? That might be the best bet.
After searching and looking at numerous recipes I kept coming back to yours. I made this for Thanksgiving and it was a huge hit! I made a pecan praline sauce to serve with it.
Thank you so much!
Rosalie
I’m so happy to hear that! Thank you for sharing your great review!
I wanted to make this cheesecake for Thanksgiving. Went to four different supermarkets to buy the pumpkin cake mix. They were all out!! I finally found it at Target. I’m glad I found it because this recipe is super delicious and easy to make. Everyone loved it. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it!
I followed this recipe a couple years ago when my buddy had a bunch of crook-necked pumpkins from his farm. It came out great then.
Using store bought pumpkin mix – very different stuff than real pumpkin. This time I let the cream cheese get very soft, made the mixing much easier.
Nothing beats homemade!! I’m so happy you enjoyed this recipe!
Can you use canned pumpkin?
Hi Imra, absolutely! Canned pumpkin puree will work great 🙂
I like the way you think! I think your husband is a happy man and it’s obvious you put love into what you make and “bam” it in your own special, kind of twisted and caring way to better one’s experience. I’m looking forward to making this recipe for the holidays and thank you for sharing!
I’m also curious HOW you stay so slim and lovely eating so much good food!
Thank you Catherine! You’re too kind! Everything in moderation is key. Thank you for that wonderful feedback.
Can you substitute real pumpkin for the stuff out of a can? I always make my pumpkin pie from pumpkins I’ve previously steamed and mashed. Will that work instead of the canned filling, or will it not be smooth enough to mix with the other ingredients?
Hi Sarah! There may have to be a few adjustments but it should work just fine. Simply use the same amount of fresh pureed pumpkin as the recipe calls for.
Hi Natasha, I was wondering, if I cooked this in a 8”x11” pan, do you have any idea how long I would need to cook it for?
I want to cut them into small, square cheesecake bites 🙂
Hi Liliy! It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 8″x11″ inch pan myself, I can’t give you exact baking times. Sorry I can’t be more helpful!
Hey Natasha I know you posted this recipe in 2017 but I have made a smaller crust and I have a lot of mix left over and its too late to go to the store and buy another crust (I am to lazy to make my own lol!) could I just wrap it up and put it in the fridge overnight or do I Have to just throw it out?
Thanks!
Hi Kathryn, I’m not sure how it would turn out after being refrigerated. If it firms up with all the cream cheese, you may need to bring it back to room temperature and beat until it is smooth and creamy. I honestly haven’t tested it that way but that is my best guess 🙂
The best pumpkin cheesecake ever. I made this for thanksgiving this year. Everyone loved and enjoyed it. Can you freeze this pumpkin cheese cake? If not can the recipe be cut in half? How would the ingredients be cut in half if this is possible. What size pan would you use? If the pumpkin cheesecake can be freeze, I would like to make 2 separate smaller cakes with one recipe. What size pans would I use to do this. Give one and freeze one.
Thank you for your time
Hi Paulette, I haven’t tried freezing it so I’m not sure but my guess is that it would work. One of my readers wrote in with their experience cutting the recipe in half and baking in a 9″ pie dish: “2 special changes for the glass 9-inch pyrex pie pan: I did not pre-bake the crust AND I cooked it at 400′ for 45 minutes, taking it straight to the cooling rack (I did not leave it in the oven any longer). I used about half of the mix to avoid any overflow.” I hope that helps!
I made this for Thanksgiving and it was INCREDIBLE!! I went to Truluck’s that night and ordered their pumpkin cheesecake, and it tasted awful compared to this one.
Thank you for this recipe, Natasha!
You’re welcome Michaela! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review!
This will be my first cheesecake so I’ve looked at a lot of recipes. I’ve stopped looking and definitely baking this cheesecake. Your recipe doesn’t call for a water bath, correct? And why out of curiosity?
Hi Chelsea, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking.
How long will I have to cook it if using store bought crust?
Hi Nancy, you would have to bake the filling for the same amount of time, but can skip the pre-baking crust in most cases (follow instructions on the package for prepping the crust if you have to pre-bake or not). Just keep in mind, if it’s one of those pre-made crusts in the small pie tins, it would probably overflow that if you fill it with the full recipe.