Pumpkin Cheesecake Recipe
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Pumpkin Cheesecake is the ultimate fall dessert that combines the creamy decadence of cheesecake with the warm, spiced flavors of pumpkin pie. Perfect for Thanksgiving or any autumn celebration, this recipe is easy to follow and yields a stunning dessert that will wow your family and friends. Once you try this rich and flavorful pumpkin cheesecake, it might just replace your traditional pumpkin pie!
This pumpkin cheesecake recipe makes a perfect Thanksgiving dessert. I love pumpkin cheesecake even better than pumpkin pie! This pumpkin cheesecake is the best pumpkin cheesecake I ever tasted.
Why You’ll Love Pumpkin Cheesecake
- Rich and Creamy Texture: This cheesecake has the perfect balance of a smooth, creamy filling and a buttery graham cracker crust. Each bite melts in your mouth, delivering a comforting yet luxurious dessert experience.
- Perfect Fall Flavors: Packed with warm spices like cinnamon and nutmeg, the pumpkin filling captures the essence of autumn. It’s a seasonal delight that will complement any holiday table.
- Easy to Make: Despite its impressive appearance, this recipe is straightforward and beginner-friendly. Even if it’s your first time making cheesecake, the step-by-step instructions ensure success.
- Make-Ahead Friendly: This cheesecake tastes even better after chilling overnight, making it the ideal dessert for busy holiday schedules. Prepare it ahead of time and focus on enjoying your festivities.
- A Crowd-Pleaser: Whether you’re serving family or friends, this pumpkin cheesecake is guaranteed to be a hit. It’s the perfect combination of classic pumpkin pie and creamy cheesecake, offering something for everyone.
When I made this pumpkin cheesecake recipe for the first time, it was my first time ever making any kind of cheesecake, and it came out perfectly! I was brave enough to test this new recipe for Thanksgiving, and I also made a classic apple pie as a backup plan (in case the cheesecake doesn’t turn out well), and as a result I had 2 wonderful desserts for all the guests to enjoy!
Ingredients For Pumpkin Cheesecake
- Graham Cracker Crumbs – Forms the base of the crust with a sweet, crunchy texture.
- Sugar – Adds sweetness to both the crust and the filling, balancing the flavors.
- Cinnamon and Nutmeg – Essential spices that give the cheesecake its warm, autumnal flavor.
- Butter – Binds the crust and adds richness.
- Cream Cheese – The star of the filling, providing a creamy and tangy base.
- Pumpkin Puree – Adds the pumpkin flavor and smooth texture—be sure to use pure pumpkin, not pumpkin pie filling!
- Eggs + Egg Yolk – Help to set the filling, giving it a custard-like consistency.
- Sour Cream – Adds a subtle tanginess and extra creaminess.
- Vanilla Extract – Enhances the overall flavor of the cheesecake.
- Flour – Helps to stabilize the filling for a smooth texture.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Pumpkin Cheesecake
- 9-inch Non-Stick Springform Pan: Essential for shaping the cheesecake and easy removal.
- Mixing Bowls: For combining the crust ingredients and mixing the filling.
- Hand or Stand Mixer: To blend the filling into a smooth, lump-free mixture.
- Measuring Cups and Spoons: Ensure accurate measurements for perfect results.
- Spatula: Handy for scraping down the sides of the bowl and spreading the filling evenly.
- Baking Pan: Used to create a water bath, which helps prevent cracks in the cheesecake.
How To Make Pumpkin Cheesecake
- Preheat the oven to 350°F and place a pan of water on the lower rack to create humidity, which reduces cracking. Prepare your springform pan by spraying it with non-stick cooking spray.
- Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until fully combined, then press the mixture evenly into the bottom of the pan to form the crust.
- In a large mixing bowl, beat together the cream cheese, pumpkin puree, eggs, sour cream, sugar, vanilla, spices, and flour until the filling is smooth and well blended.
- Pour the filling into the prepared crust and smooth the top with a spatula. Bake the cheesecake for 1 hour.
- Once baked, turn off the oven and let the cheesecake rest inside with the door slightly open for another hour. This helps prevent cracks as it cools gradually.
- Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to fully set before serving.
Serving Suggestions
- Top each slice with a dollop of whipped cream and a sprinkle of cinnamon for a classic presentation.
- Add a drizzle of cranberry sauce for extra indulgence and a touch of sweetness.
- Pair the cheesecake with a hot cup of Turkish coffee or spiced latte for the ultimate fall treat.
- Serve alongside other holiday desserts like apple pie or pumpkin bars to create a dessert buffet.
- Garnish with candied pecans or a dusting of powdered sugar for a festive touch.
Tips For Success
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free filling.
- Mix Gently: Over-mixing can incorporate too much air into the filling, which may cause cracks during baking. Blend the ingredients just until combined and smooth.
- Water Bath: Placing a pan of water in the oven creates steam, helping to prevent cracks on the cheesecake surface. This step is especially important for achieving a professional finish.
- Avoid Overbaking: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools and sets in the fridge.
- Cooling Gradually: After baking, let the cheesecake rest in the oven with the door slightly open. Rapid temperature changes can cause cracking.
- Chill Time: For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, but overnight is ideal. This allows the flavors to meld and the filling to firm up.
- Slice Cleanly: Use a sharp knife dipped in warm water for each slice to get clean edges. Wipe the knife clean between cuts.
Variations And Substitutions
- Ginger Snap Crust: Swap the graham cracker crumbs for crushed ginger snap cookies for a spicier, more flavorful crust. This variation adds an extra layer of warmth to complement the pumpkin filling.
- Gluten-Free Option: Use gluten-free graham crackers or cookies to make the crust. Ensure the flour in the filling is substituted with a gluten-free alternative like cornstarch or almond flour.
- Spiced Topping: Add a thin layer of spiced whipped cream on top of the cheesecake for a decorative and flavorful touch. You can pipe it along the edges for an elegant look.
- Chocolate Pumpkin Cheesecake: Mix in 1/2 cup of melted chocolate into the filling for a chocolaty twist. You can also add chocolate chips to the crust for a double dose of chocolate.
- Vegan Pumpkin Cheesecake: Use vegan cream cheese, coconut cream instead of sour cream, and flaxseed meal mixed with water as an egg substitute. Ensure all ingredients, including the crust, are vegan-friendly.
- Mini Cheesecakes: Divide the recipe into a muffin tin lined with cupcake liners to create individual servings. Reduce the baking time to about 20–25 minutes.
- Nut Crust: Replace the graham cracker crumbs with finely ground walnuts or pecans for a nutty, rich crust. Bake as directed or keep it raw for a softer texture.
Storage and Reheating
- Refrigeration: Store the cheesecake in the refrigerator, covered tightly with plastic wrap or foil, for up to 5 days. Keeping it in the springform pan helps maintain its shape.
- Freezing: To freeze, wrap the cheesecake (whole or in individual slices) tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
- Serving Leftovers: For the best texture, let refrigerated slices sit at room temperature for about 15 minutes before serving. This enhances the creamy consistency.
- Reheating: Cheesecake is typically served cold or at room temperature, but if you prefer a slightly warm dessert, you can microwave individual slices for 10–15 seconds on a low setting.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
Pumpkin pie filling is pre-sweetened and spiced, so it’s not a direct substitute for pumpkin puree in this recipe. Stick with plain pumpkin puree for the best results.
What should I do if my cheesecake cracks?
Cracks in cheesecake can happen, but don’t worry! You can cover cracks with whipped cream, a drizzle of caramel, or a decorative garnish. The taste will still be amazing.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still jiggles slightly when you shake the pan. Overbaking can cause the cheesecake to become dry or crack.
Can I make this cheesecake without a springform pan?
Yes, but a springform pan is ideal for easy removal. If you don’t have one, use a regular cake pan lined with parchment paper. Keep in mind that removing the cheesecake may be more challenging.
Why is my cheesecake lumpy?
Lumps occur when cream cheese isn’t fully softened before mixing. To avoid this, let the cream cheese come to room temperature before beating it with the other ingredients.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture. Low-fat cream cheese may result in a less rich and slightly watery filling.
How far in advance can I make this cheesecake?
You can make it up to 2 days ahead of time. The flavors actually improve as it sits, making it a great make-ahead dessert.
Easy Pumpkin Cheesecake
Ingredients
CRUST
- 1 3/4 cups graham cracker crumbs
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1 stick 1/2 cup butter, melted
FILLING
- 3 packages 8 oz each cream cheese, at room temperature
- 1 can 15 oz pumpkin puree
- 3 eggs + 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 2 tbsp flour
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- 9-inch non-stick springform pan
- Mixing bowls
- Hand or stand mixer
- Baking pan for water bath
Instructions
- Preheat oven to 350F. Put a pan of water in the oven on the bottom shelf (this is to create humidity in the oven to cut down on the cracking of the cheesecake) and keep it there the whole time while the cheesecake is baking. Spray the 9-inch non-stick springform pan with non-stick cooking spray.
- Make the crust: Mix graham cracker crumbs, sugar and cinnamon. Add melted butter and mix until combined. Press the crust into the sprinform pan and set aside.
- Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs, sour cream, vanilla, sugar, spices and flour. Mix together with a mixer until the mixture is evenly colored and smooth.
- Pour the filling into the crust. Put in the oven and bake for 1 hour.
- Remove the pumpkin cheesecake from the oven and let rest for 1 hour to cool down. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
Enjoy this yummy cheesecake – it is truly the best pumpkin cheesecake ever!
Here are some pictures of how to make pumpkin cheesecake:
The crust for the best pumpkin cheesecake, pressed into a springform pan:
The filling for the best pumpkin cheesecake, mixed in a bowl:
The cheesecake filling poured into a crust (yes, turned out the filling had some lumps, but it didn’t affect the taste):
And here’s the best pumpkin cheesecake, right out of the oven:
And here’s a slice of this yummy pumpkin cheesecake!
If you are making this pumpkin cheesecake for Thanksgiving, be sure to check out my best easy Thanksgiving turkey recipe that’s truly foolproof!
Other Easy Pumpkin Recipes
Air Fryer Roasted Pumpkin Chunks: Quick and Healthy Fall Recipe: Enjoy perfectly caramelized pumpkin chunks seasoned with your favorite spices, ready in minutes in the air fryer.
Low-Carb Pumpkin Spice Latte Recipe (Starbucks-Inspired): Savor the cozy flavors of fall with this creamy, low-carb version of a Starbucks favorite.
Festive Pumpkin Cheese Ball Recipe for Parties: A fun and delicious appetizer shaped like a pumpkin, perfect for holiday parties or gatherings.
Keto-Friendly Pumpkin Seed Energy Bites: Nutritious and satisfying, these no-bake bites are packed with pumpkin flavor and keto-friendly ingredients.
Creamy Instant Pot Pumpkin Soup Recipe: A velvety, spiced pumpkin soup made effortlessly in the Instant Pot for a warm and comforting meal.
Easy DIY Pumpkin Puree from Scratch: Make your own smooth and flavorful pumpkin puree at home with this simple recipe.
Air Fryer Pumpkin Seeds Recipe: Perfectly Crunchy Snack: Crunchy, perfectly roasted pumpkin seeds seasoned to perfection in just 10 minutes.
More Baked Recipes
- Roasted Whole Spaghetti Squash Recipe
- Oven-Baked Blackened Tilapia Recipe
- Garlic Parmesan Baked Shrimp Recipe
Looks perfect, sounds easy! I guess it is not tat easy as it looks, but I will definitely try it out today. Thanks for sharing your secrets
Melanie, this is the ultimate so far of any cheesecake I have ever had!!!!!! Your recipe is spot on, and I would never change a thing!!! Thank you for your generosity of sharing this with everyone….
Still the best cheesecake ever!!!!
Thank you so much, Cyn! I’m really happy that you like the cheesecake and took the time to write a review, I really appreciate it!
OMG! I totally in love with the cheesecakes! Never tried a pumpkin one before. This will be a great idea for the autumn party, Halloween for instance. Thanx ;)
This looks awesome! I’m making it today, for tomorrow. Do I leave it in the spring pan until tomorrow before we eat it?
Yes, just leave it in the springform pan, cover with plastic wrap and put in a refrigerator.
Loved the recipe, used ginger snap crumbs instead of graham cracker crumbs for the crust, and absolutely loved it. It was a perfect compliment to the pumpkin.
can I use an 8″ or 10″ pan? i gave away my 9″ pan. ugh
Yes, the recipe stays the same.
How do I do this with the walnut crust? Does it get baked twice – once before filled with cheesecake and again after?
You can bake walnut crust twice or use it raw (and bake once). If you bake twice, the crust will be crispier.
Thanks. Looking forward to trying.
This is the best cheesecake ever! I did use store bought crusts and it was enough filling for 2. Baked for 50 minutes and they were perfect.
WooooW
This is the best cheesecake ever yeah
thanks for that information