This pumpkin cheesecake is perfectly cloud-like and just melts in your mouth. With a generous amount of comforting fall spices, plenty of real pumpkin, and, of course, lots and lots of vanilla-scented cream cheese that makes the ultimate silky cheesecake filling, you’ll be fighting off your friends and family with a spoon for the last bite!
I know baked cheesecakes with their water baths can be intimidating, but it is actually so much easier than you think! I promise that a little time and patience are all you need for a flawless, delicate cheesecake with no cracks. Plus, the perfectly spiced, luscious filling paired with a crunchy Graham cracker crust is definitely worth the effort! If you’re in the mood to try some more delicious pumpkin desserts, then try my creamy pumpkin pie, pumpkin bars, or my delicious mini pumpkin pies.
What You Need to Make this Recipe
Crust — you’ll need Graham crackers, unsalted butter, granulated sugar, and ground cinnamon for the simple crust.
Cream cheese — use room temperature blocks of cream cheese, not the kind that comes in tubs.
Sugar — you’ll need both granulated sugar and light brown sugar for a light caramel flavor.
Eggs — ensure the eggs are room temperature so they mix into the other ingredients easily.
Pumpkin purée — use 100% pure pumpkin, not pumpkin pie filling, which has additives that will affect the taste of the cheesecake.
Sour cream — adds a hint of a tang, as well as helps to soften the overall texture of cream cheese.
Vanilla extract — use vanilla extract, not vanilla essence, which is artificially flavored.
Pumpkin pie spice — I like to make my own pumpkin spice mix by mixing together ½ teaspoon ground cinnamon, and ¼ teaspoon each of grated nutmeg, ground ginger, ground allspice, and ground cardamom. Or, if you have a batch of my pumpkin pie spice in your cabinet, use that instead!
How to Make Pumpkin Cheesecake
1. To a food processor, add the Graham crackers and pulse into fine crumbs. Add the sugar and cinnamon and pulse again until combined. While pulsing, pour in the melted butter, and mix until combined. The mixture should feel like wet sand.
2. Wrap the bottom of a 9-inch springform pan in two layers of foil. Bring the foil up the sides of the pan so it reaches just under the top edge. Transfer the cheesecake crust mixture to the prepared pan. Using the flat bottom of a measuring cup or glass, press the crumbs into a flat layer on the bottom, while also moving it up about 2 inches up the sides of the pan. Bake the crust at 350°F for 10 to 15 minutes, or until fragrant and a dark gold color around the edges. Set the crust out to cool while you work on the filling.
3. Start by reducing the oven temperature to 300°F. To a large bowl or the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat at medium speed until smooth, about 1 minute. Add granulated sugar, brown sugar, and salt and mix on medium until creamy, which will take about 1 more minute. Scrape down the bowl.
4. Slowly add the eggs, allowing each one to mix in before adding the next. Add the eggs, one at a time, allowing each to incorporate before adding the next. Stop and scrape down the bowl as needed.
5. To the cream cheese mixture, add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract.
6. Sprinkle the flour on top and mix on low until just incorporated. Scrape down the bowl and mix one last time.
7. Pour the pumpkin cheesecake filling into the cooled baked crust. Place the springform pan into a large, deep roasting pan and place it in the oven. Carefully fill the pan with enough boiling water to come about 1 inch up the side of the springform pan. Do not get any water into the batter! Bake at 300°F for about 1 hour or until edges are set but the center wobbles slightly with gently shaken. Then turn off the oven and leave the door closed. Allow the cake to cool for 1 hour in the oven without opening the door. Then remove the roasting pan from the oven. Remove the cheesecake from the water bath and allow it to cool to room temperature on a wire rack. Cover the pumpkin cheesecake with a towel or paper towel to absorb any condensation and chill overnight or for a minimum of 6 hours.
8. When it’s time to dig into your beautiful, creamy cheesecake, run a knife around the edge of the chilled cake before releasing the spring and removing the sides of the pan. Garnish the pumpkin pie cheesecake with dollops of rich whipped cream or simply enjoy it plain.
Pro Tips for Making this Recipe
- Use extra-wide foil. The best foil to use for wrapping the pan is the extra wide size. This will help reduce the risk of water seeping into it while baking.
- Graham cracker crumbs save time. You can use 1½ cups of Graham cracker crumbs in place of processing full sheets.
- Use room temperature ingredients. Using room temperature cream cheese and eggs helps them whip easier and quicker into a light, dreamy filling.
- Use 100% pure pumpkin. Use canned pumpkin puree, not pumpkin pie filling, which has sugar and other spices that will affect the taste of the pumpkin cheesecake.
- Don’t skip the water bath. I know that water baths can be intimidating, but they are a surefire way to ensure a flawless cheesecake with no cracks.
- Don’t open the oven door! It can be tempting to peek and see what’s going on, but trust the process. If you open the oven while the cheesecake is baking, it can fall and crack.
- Store pumpkin cheesecake with a paper towel over the top of the pan, and cover that with plastic wrap. The paper towel or kitchen towel helps the cheesecake not dry out but also prevents any condensation from dripping onto the cheesecake and marring its surface. The plastic wrap prevents odors from your refrigerator from seeping into the cheesecake.
Frequently Asked Questions
Since cheesecake can keep for quite a few days in the refrigerator, you can make it a day or two in advance. Be sure to cover it with a paper towel to protect the cheesecake’s surface from condensation, and to place a layer of plastic wrap over that to protect it from odors in your fridge.
I like a simple decoration of whipped cream piped onto the cheesecake. It adds visual interest and an extra layer of decadence to this fall dessert. You could also drizzle some homemade caramel sauce on top, or sprinkle chopped pecans. Or simply enjoy it plain. Trust me, this cheesecake has plenty of flavor to stand on its own!
Leftover pumpkin cheesecake will keep in the fridge for about 5 days. You can either cover it as I described above or transfer it to an airtight container.
Yes, you can freeze this pumpkin cheesecake recipe. Just don’t add any whipped cream topping before you freeze it! My favorite method of freezing cheesecake is to freeze individual slices so I can thaw a few at a time as I want them, instead of needing to defrost the entire thing. Wrap each slice in a double layer of plastic wrap, followed by a layer of aluminum foil. Then place the slices in a freezer bag. I only freeze cheesecake for a month or two for the best flavor and texture. Thaw the cheesecake overnight in the refrigerator before enjoying it.
If you love this recipe try these out!
If you’ve tried this pumpkin cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Cheesecake
Video
Equipment
- 9″ Springform pan
- Mixing Bowls
- Electric hand or stand mixer
- Roasting pan
- Wide aluminum foil
Ingredients
For the Crust:
- 10 graham crackers (full sheets, 90g)
- 4 tablespoons unsalted butter melted (56g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon cinnamon
For the Filling:
- 3 (8-ounce/226g) blocks cream cheese room temperature
- ¾ cup granulated sugar (150g)
- ½ cup packed light brown sugar (110g)
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup pumpkin purée (244g)
- ½ cup sour cream (120g)
- 2 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
Instructions
For the Crust:
- Preheat the oven to 350°F. Wrap the bottom of the a 9-inch springform pan in two layers of foil, and bring the foil up the sides of the pan to just under the top edge. Press firmly to create a tight fit.
- Add the graham crackers to a food processor and pulse until broken down into fine crumbs. Add the sugar and cinnamon and pulse until combined. While pulsing, pour in the melted butter, and mix until well combined and the mixture feels like wet sand.
- Transfer the mixture to your springform pan and press the crumbs into a flat layer on the bottom and about 2 inches up the slides of the pan using the bottom of a measuring cup or glass.
- Bake for 10 to 15 minutes, or until fragrant and turning a dark golden color on the edges. Set aside to cool while making the filling.
For the Filling:
- Reduce oven temperature to 300°F..
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese at medium speed until smooth, about 1 minute. Add the sugars and salt and mix on medium until creamy, about 1 minute. Scrape down the bowl..
- Add the eggs, one at a time, allowing each to incorporate before adding the next. Stop and scrape the bowl down as needed.
- Once your eggs are incorporated, add the pumpkin puree, sour cream, spices, and vanilla. Sprinkle the flour on top. Mix on low speed just until incorporated. Scrape down the bowl and mix one last time. Pour the batter into the baked crust.
- Place the pan into a large roasting pan and place it in the oven. Carefully fill the pan with enough boiling water to come about 1 inch up the side of the springform pan.
- Bake for about 1 hour or until edges are set but the center wobbles slightly with gently shaken. Turn the oven off and leave door closed. Allow the cake to cool for 1 hour in the oven without opening the door. Remove the roasting pan from the oven. Remove the cheesecake from the water bath and cool to room temperature on a wire rack. Cover with a towel or paper towel and chill overnight or for at least 6 hours.
- Run a knife around edge of the chilled cake before releasing the spring and removing the sides of the pan. You can garnish the cake with dollops of whipped cream or enjoy plain.
Notes
- Use extra-wide foil. The best foil to use for wrapping the pan is the extra wide size. This will help reduce the risk of water seeping into it while baking.
- Graham cracker crumbs save time. You can use 1½ cups of Graham cracker crumbs in place of processing full sheets.
- Use room temperature ingredients. Using room temperature cream cheese and eggs helps them whip easier and quicker into a light, dreamy filling.
- Use 100% pure pumpkin. Use canned pumpkin puree, not pumpkin pie filling, which has sugar and other spices that will affect the taste of the pumpkin cheesecake.
- Don’t skip the water bath. I know that water baths can be intimidating, but they are a surefire way to ensure a flawless cheesecake with no cracks.
- Don’t open the oven door! It can be tempting to peek and see what’s going on, but trust the process. If you open the oven while the cheesecake is baking, it can fall and crack.
- Store pumpkin cheesecake with a paper towel over the top of the pan, and cover that with plastic wrap. The paper towel or kitchen towel helps the cheesecake not dry out but also prevents any condensation from dripping onto the cheesecake and marring its surface. The plastic wrap prevents odors from your refrigerator from seeping into the cheesecake.
Scott Williford says
Made this for New Year’s Day dinner and it was perfect. My wife said it’s the best cheesecake that she’s ever had!! And I have to agree. It turned out perfect with no cracks and was so light and creamy and a beautiful goldenrod color. Great recipe John!