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
This sounds amazing! I’m hoping to make it for Christmas Day dessert – but we have 10 people to feed so was considering making it in a 12inch springform pan. Do you have any suggestions on adjusting the recipe amount for that size?
Hi Shauna, it will be a very short cheesecake in a 12″ you may consider making 1.5 to 2 times the recipe.
I made this cheesecake as directed. It was fabulous! Even though the top cracked because I wasn’t sure if it was done, it was still creamy. I just covered the cracks with the caramel sauce. Delicious!
I’m so glad you enjoyed that, Linden! Thank you for that awesome review!
How come my cheesecake center didn’t sink like yours is mined not finish baking?
Hi Angelina, with cheesecakes, they typically rise in the oven and then settle down as they cool and set.
Made this recipe and followed it to the letter, I’ve never made cheesecake even though I love cooking and baking because I was always intimidated! So happy I tried this recipe, my husband who doesn’t like pumpkin but loves cheesecake said that this was one of the best cheesecake he has ever had! Restaurant quality and worth every calorie.
Awww that’s the best! I’m so glad you went for it! Thank you so much for sharing that with me. I’m all smiles!
Made this fabulous cheesecake for Thanksgiving. Let me tell you – it was the star of the dessert table! Everyone commented on it. A couple notes, I accidentally bought pumpkin purée instead of pie filling so to compensate for flavor I added an additional 1/2 tsp. of the pumpkin pie spice. Flavor was excellent! Also, people here have mentioned that their cheesecake cracked. Mine did pretty badly as well (I didn’t do a water bath FYI). However, I learned how to fix this issue with a clever trick! After the cheesecake is fully chilled and set (I did overnight) warm an offset spatula in some hot water, wipe clean, and then use it to gently press and spread the top of the cheesecake until you fill in the cracks and smooth out the top, stopping periodically to wipe off the spatula and rewarm it. Once you’re satisfied with the repair job, pop it back in the fridge for a bit to firm back up before serving. Works like a charm. Thank you, Natasha, for this excellent recipe!!!
I’m so glad you loved the pumpkin cheesecake and thank you for sharing your great tip about cracks. I love that!
I figured this would taste good. I was not prepared for just how amazing it would taste. I topped it with caramel, homemade whipped cream, and chopped pecans. So so good!!
It is one of our favorites! Thank you for that awesome review, Andrea!
I just made this tonight for Thanksgiving 2020. The batter tasted amazing so I can’t wait for the final product! Going to make the rum whipped cream and caramel sauce. I baked it 1 hr and left it 45 minutes in the oven with the door propped slightly open with the wooden spoon. No cracks! Wish I could upload the picture to show you how beautifully it turned out! I did not use my convection baking setting (FYI). I am now cooling to room temperature so I hope that does not cause any cracking.
I always love to hear success stories. I hope you love the pumpkin cheesecake.
OMG! This is the best cheese cake ever! The texture is perfect, and the caramel sauce is just amazing! I will definitely save and use this recipe over and over again! Natasha, whatever I tried from your recipes came out delicious! You are my favorite! Thank you for all the goodies!
I’m so happy to hear that. Happy Thanksgiving!
Hi Natasha! Love your recipes, this one looks amazing! I’m thinking about making this crust-less. Would there need to be any adjustment to the cooking time? Thanks!
Hi Kayla, without tested that I can not advise. If you experiment please let me know how you like that.
Could adding a tbsp of rum be too much?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made this cheesecake for our lunch at office. It turned out delicious! I skipped caramel topping as I didn’t have time for it. But my cheesecake cracked just in the middle while cooling in the oven. Any idea why?
Hi Inessa, I’m so glad you enjoyed the cheesecake! It could be due to overwhipping the filling. Make sure to use the paddle attachment (not whisk) and beat on medium speed so you don’t get too many air bubbles in there which could cause cracks. Also, be sure to just prop the door open with a wooden spoon for the first 45 minute cooling time. This will allow the cheesecake to cool slowly and set properly – and reduce the risk of cracks from a drastic temperature change. I hope that helps to troubleshoot.
Yes, I followed your recipe step-by-step, used puddle attachment and a spoon to cool cheesecake on the oven. Maybe just over whipped a little bit. But it was delicious anyway 🙂
Hi Natasha – Cheesecakes have a tendency to crack. If you bake it in a pan of water (a waterbath) that usually stops cracking. Also the cooling it in the Oven with the door open as you said. Lovely site – Melinda – (a Granny who has been baking for a long time)
Thank you for sharing that with me, Melinda!
Hi Natasha, I was wondering if it mattered if I cooked it in a water bath to prevent it from cracking, since my cheesecakes do most of the times. Any other advice would be good to, because I plan on making this for Thanksgiving for my family, and I want it to be perfect. Thanks so much!
hi Kenzie, 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.
mine is currently in the oven. (haven’t tasted it yet) it cracked around the edges unfortunately. I usually use a water bath but as this recipe doesn’t call for it, I skipped it. my oven door can be propped open a bit on its own, I’m wondering if it matters much?
Hi Lily, it does help to just prop it open with a wooden spoon so it doesn’t lose heat too quickly, which helps prevent cracking.
Have you tried making this in a 9×13 inch pan? I was thinking cheesecake squares would be good, easier to cut into smaller pieces.
Hi Louise, It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 9″x13″ inch pan myself, I can’t give you exact baking times. Sorry, I can’t be more helpful!
I made this for my supper club, needless to say, it was a hit! The recipe was easy to follow, and I made the caramel sauce too! Thank you for all the compliments I got from my friends!
That’s just awesome!! Thank you for sharing your wonderful review, Linda!
Followed recipe, except I used canned pumpkin. Came out perfect. Thanks.
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha, i love watching your videos, I have made a couple of your recipes which were a hit. I want to try make the pumpkin cheesecake do you have a video for it.
Hi Martha, I do not have a video for it at this time. Thank you for that suggestion.
Hi, Natasha! I just love your recipes. I’m planning on making this cheesecake for Thanksgiving. What are your thoughts on substituting ginger snaps for the graham crackers?
Hi Georgia, I think that would work fine. Let me know how you like it!
Hi Natasha, I don’t have a mixer so can I use a hand mixer for this?
Hi, yes that should work fine to use a hand mixer.
Hi Natasha, I am making this for Thanksgiving and have a question. should the springform pan be greased at all before making the crust? Thank you.
Hi Dayle, The crust has enough butter that I don’t usually need to grease the pan. However, if your pan isn’t non-stick, it might be a good idea. It holds up really well in the refrigerator.
I made this and followed your directions to the letter, it cam out perfect and amazing! Making another one tonight for a dinner party tomorrow. So easy and so yummy!
Sounds like you found a new favorite, Michele! Thank you for that great review.
Can I use regular sugar instead of brown sugar and If I use pumpkin pure in can compared to pumpkin pie mix Do I need to add more spices to the cheesecake
Hi Angelina, I haven’t tried any sugar or flour substitutions in this recipe and without experimenting, I really can’t make any recommendations for that.
Hello Natasha,
I can’t find pumpkin pie mix where i live (spain). Do you happen to have an easy recipe for that?
Thanks 🙂
btw, really like your recipes!
Hi Deni, a pumpkin puree works well – it doesn’t have to be pumpkin pie mix. Pumpkin pie mix is essentially pumpkin puree with some spices added.
Thanks for the tip! hopefully I will try this recipe
You’re welcome! I hope you love it.
I just use fresh pumpkin steamed down and mashed. (Be sure to use a pie pumpkin. They are smaller in diameter. The large ones used for carving jack-o-lanterns are too “mealy”.) Nothing beats fresh ingredients!
oh! i’ll try that, thanks!
I loved your recipes!! So good and yummy!!
I’m so glad you’re enjoying our recipes, Mary!