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If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. Try it for Thanksgiving or any fall day!
This creamy 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 lots of vanilla-scented cream cheese for the ultimate silky cheesecake filling, this is the perfect Thanksgiving dessert. You can even make it ahead of time!
As a professional recipe developer, I have tested countless methods for baking the perfect cheesecake. When I developed this recipe, I discovered the water bath really is key to a flawless pumpkin cheesecake. So, I’ve to include the best tips for making the process successful for you! Below, I explain exactly why the water bath is important and how to avoid water seeping into your pan, preventing a soggy crust. (Spoiler: You just need the foil of the right size!)
“This is, by far, the most incredible cheesecake of all time. Instructions were foolproof and exactly what I needed to make a PERFECT pumpkin cheesecake for my family’s Thanksgiving. Will be saving this recipe to re-make repeatedly.”
Jillian
Key Ingredients
These are the main ingredients you need to make this easy pumpkin cheesecake recipe. You can find the full list of ingredients and measurements in the recipe card below.
Crust — you’ll need Graham crackers, unsalted butter, granulated sugar, and ground cinnamon for the simple crust. You can use 1½ cups of boxed graham cracker crumbs in place of processing full sheets to save some time. For more tips on forming the best crust, check out my graham cracker crust recipe.
Cream cheese — use room-temperature blocks of cream cheese, not the kind that comes in tubs. The tub cream cheese has a different texture and formulation, so it can affect how the cheesecake bakes and sets.
Pumpkin purée — use 100% pure pumpkin, not pumpkin pie filling, which has additives that will affect the taste of the cheesecake. I recommend sticking with canned pumpkin for this recipe. Not only is it much easier, but homemade pumpkin puree can vary in moisture content, which can cause the cheesecake filling to crack or not set properly.
Sugar — you’ll need both granulated sugar and light brown sugar for the filling. Cheesecakes typically use granulated sugar only, but I decided to use part brown sugar to add a light caramel flavor to enhance the flavor of the pumpkin puree.
Eggs — ensure the large eggs are room temperature so they mix into the other ingredients easily.
Sour cream — adds a hint of tang and helps soften the overall texture of cream cheese filling for a delightfully velvety texture.
Vanilla extract — use a good-quality vanilla extract, not vanilla essence, which is artificially flavored.
Pumpkin pie spice — use your favorite blend, or you can make your own! I like to make my own pumpkin spice mix by mixing together ½ teaspoon ground cinnamon, plus ¼ teaspoon each of grated nutmeg, ground ginger, ground allspice, and ground cardamom. Or, you can mix up a big batch of my pumpkin pie spice to keep in your cabinet for fall baking season!
Why I Use A Water Bath For This Recipe
I know that a water bath can be intimidating, but it is the best way to ensure a flawless pumpkin cheesecake with no cracks. A water bath (or bain marie) is generally used for custardy recipes like flan or crème brûlée to promote a creamy texture by evening out and gently dispersing the heat. The added moisture also creates a humid environment, which helps prevent the surface from drying out or cracking, which is why cheesecakes are often baked in them.
You might be wondering why I used one in this recipe when I don’t for several other cheesecake recipes, like my classic cheesecake. During recipe development for this pumpkin cheesecake, I found that with the added pumpkin, the filling was a bit more susceptible to cracking than my classic cheesecake.
Pumpkin is often used as an egg replacer and can cause batters to puff up a bit more during baking. In this case, the filling puffed too much, and then once it fell and settled back down after cooling, it would crack or leave a less-than-smooth top. The more even, gentle heating and the added humidity from the water bath helped counteract that effect.
How To Avoid A Soggy Cheesecake In A Waterbath
The main reason I try to avoid a water bath when possible is that the water can easily leak into the seam of a springform pan and cause the crust to be soggy. To prevent this, use heavy-duty wide foil!
As you can see in the images below, this wider sheet is much larger than the pan and wide enough to come up the sides of the pan above the midway point (where the water line will be) without any seams or open gaps. When you wrap the pan, be sure to press it tightly to the surface, and try to avoid any folds below the middle of the pan. This way, you get a tight seal and no water will leak into the creases or gaps.
FAQs and Troubleshooting
These are my three best tips to bake a pumpkin cheesecake without any cracks:
Don’t over-whip the filling: The more air you incorporate into the cheesecake batter, the more it will puff in the oven, which will cause the filling to crack. Don’t beat the cream cheese above medium speed, and then once you add the eggs, beat on low speed to avoid whipping in more air.
Gently tap the pan if you see large air bubbles: Once you pour the batter into the pan, if you see any air bubbles rising to the top, gently tap the pan on the counter or pop the bubbles with a toothpick. If they bake into the filling, it can cause large holes, which can make the filling sink or crack.
Cool it slowly. Once baked, turn the oven off and don’t open the door. A drastic change in temperature can cause the filling to contract too quickly and crack. The cheesecake will cool in the oven for 1 hour and slowly drop in temperature during that time.
I don’t recommend it! As mentioned in the section about “Why I Use a Water Bath for This Recipe,” the water bath is essential for gently and evenly heating the cheesecake during baking. Plus, it adds extra moisture to help prevent the filling from drying out, puffing too much, and cracking.
Absolutely! Gingersnap cookies or speculoos (Biscoff) cookies will both work very well. Grind them into fine crumbs in the food processor as directed, then measure out 1½ cups of cookie crumbs to ensure you have the right amount. You may need a little more melted butter, so once the ingredients are all combined, pinch the mixture together. If it falls apart easily, add another tablespoon or two of butter.
Pro Tips For Making The Best Pumpkin Cheesecake
Use room temperature ingredients. Using room temperature cream cheese and eggs helps them whip more easily and quickly into a light, dreamy filling. If the ingredients are cold, they can clump and not incorporate smoothly.
Don’t open the oven door except when needed! 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. Only open it near the end of baking to test for doneness.
How To Make Pumpkin Cheesecake
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making the perfect pumpkin cheesecake. You can find the full set of instructions in the recipe card below.
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 with a layer of wide heavy-duty foil. 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 the granulated sugar, brown sugar, and salt, and mix on medium until creamy, which will take about 1 more minute. Scrape down the bowl.
4. Add the eggs, one at a time, allowing each to incorporate before adding the next. Stop and scrape down the bowl as needed. (Do not beat above low speed or you will incorporate too much air and risk the cheesecake cracking.)
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. (Pour carefully so as not to get any water into the batter!)
Bake at 300°F for about 1 hour or until edges are set but the center wobbles slightly when gently shaken. Then, turn off the oven and cool it for 1 hour while the door is closed. Remove the cheesecake from the water bath, unwrap the foil, 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 serve 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.
Pumpkin Cheesecake Recipe
Equipment
- 9″ Springform pan
- Mixing Bowls
- Electric hand or stand mixer
- Roasting pan
- Wide aluminum foil
Ingredients
Crust:
- 10 full sheets of graham crackers (170g)
- ¼ cup unsalted butter melted (56g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
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 room temperature (120g)
- 2 teaspoons vanilla extract
- 1½ teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
- Whipped cream for serving (optional)
Instructions
Make the Crust:
- Preheat the oven to 350°F. Wrap the bottom of a 9-inch springform pan in a layer of heavy-duty wide 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 sides 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.
Make the Filling:
- Reduce the 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, mixing between each addition and allowing each to incorporate before adding the next. Stop and scrape the bowl down as needed.
- Once the 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.
Bake the Cheesecake:
- 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 the 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 the 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
- Storing the pumpkin cheesecake with a paper towel over the top of the pan prevents any condensation from dripping onto the cheesecake and marring its surface. The plastic wrap helps the cheesecake not dry out and also prevents it from absorbing odors from your refrigerator.
Nutrition
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How To Serve
I like a simple decoration of homemade 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 caramel sauce on top, sprinkle chopped toasted pecans, or simply enjoy it plain. Trust me, this cheesecake has plenty of flavor to stand on its own!
If you really want to elevate it, make the topping for my pecan pie cheesecake and spoon it on top of the cheesecake before serving!
Make-Ahead Pumpkin Cheesecake And Storing Leftovers
Make-ahead pumpkin cheesecake: Once the cheesecake has cooled, leave it in the pan. Lay a single layer of paper towels or a thin kitchen towel on the top rim of the pan (make sure the towel isn’t touching the surface of the cheesecake). This layer will catch any condensation that forms, so it doesn’t drip onto the surface of your cheesecake! Cover the pan with foil or tightly wrap it with plastic wrap. You can make and store the cheesecake two days in advance of serving it.
Freezing pumpkin cheesecake: You can freeze individual slices to thaw one or a few at a time. Wrap each slice in a double layer of plastic wrap, followed by a layer of aluminum foil. Then place the slices in a freezer container.
You can also freeze the entire cheesecake if you want to make it well in advance. Leave it in the pan and wrap it as directed above for refrigeration, then freeze it. I recommend only freezing cheesecake for a month or two for the best flavor and texture. Thaw the cheesecake overnight or for at least 6 hours in the refrigerator before enjoying it.
Storing leftovers: Store them in an airtight container or tightly wrapped with plastic wrap and refrigerate for up to 5 days. The whipped cream will weep after a day, so if you know you will have leftovers, I recommend adding the whipped cream to individual slices as you serve them, so that the cheesecake leftovers keep better.
More Pumpkin Dessert Recipes To Try
If you’re in the mood to try some more delicious pumpkin desserts, then try one of these!
For a super easy dessert, try my no bake pumpkin cheesecake! The filling uses whipped cream to help the filling set into a fluffy, creamy cheesecake.
My classic pumpkin pie recipe is a must-bake for your holiday dessert table. The crust is buttery and flaky, and the filling whisks together in just a few minutes!
These easy pumpkin bars are packed with flavor from pumpkin puree and warm baking spices, and topped off with a fluffy cream cheese frosting layer.
Try these mini pumpkin pies for the perfect individual dessert! They are excellent to make ahead of time, and can easily be made in a muffin pan (no special molds needed).
For a quick and easy treat, whip up a batch of my chewy pumpkin chocolate chip cookies! You can use canned or homemade pumpkin puree for these— just be sure to blot out the moisture before you make the dough so the cookies turn out nice and chewy.
If you’ve tried this pumpkin cheesecake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
