Pumpkin Cheesecake

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The best pumpkin cheesecake recipe! A lusciously creamy cheesecake layer infused with pumpkin puree and rich fall spices sits atop a buttery graham cracker crust. Pumpkin cheesecake is a delicious fall dessert, perfect for Thanksgiving – especially topped with homemade whipped cream.

a slice of Pumpkin Cheesecake
 with whipped cream on top and a bite taken out of it

This pumpkin cheesecake recipe has become a staple on our Thanksgiving table, and one of our favorite fall desserts (along with this Pumpkin Pie, of course).

The filling contains an entire cup of pumpkin puree, as well as plenty of rich fall spices and brown sugar. Perfectly complimented by the buttery graham cracker crust, it’s pure fall decadence.

I suggest serving each slice with a dollop of homemade whipped cream.

Pumpkin Cheesecake decorated with whipped cream

Pumpkin Cheesecake: Ingredients & Substitutions

An important note about this recipe is to make sure all the ingredients are at room temperature for the best results.

overhead view of the ingredients in this Pumpkin Cheesecake Recipe
  • Graham Cracker Crumbs.  You can buy pre-made graham cracker crumbs, however I opt to make my own using this recipe: graham cracker crust. Easily make this recipe gluten-free by using gluten-free graham crackers
  • Granulated sugar. Organic cane sugar is a great substitute for regular white sugar.
  • Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired.
  • Sour Cream. I recommend full-fat sour cream for the best results, you can use heavy cream as a substitute.
  • Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean are a good substitute for vanilla in this cheesecake recipe.
  • All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.
  • Pumpkin puree. Make sure to use pure pumpkin puree (store-bought or homemade) and not pumpkin pie filling.
  • Pumpkin pie spice. You can make your own using this homemade pumpkin pie spice recipe.
  • Cinnamon. use high-quality ground cinnamon for the best results.
a slice of pumpkin cheesecake with whipped cream on top

How to Make Pumpkin Cheesecake

Let’s walk through this pumpkin cheesecake recipe step-by-step, and don’t forget to watch the video.

Prepare the Springform Pan

Begin this recipe by preparing the springform pan and pan for the water bath.

Preheat the oven to 350 degrees F and lightly grease a non-stick, 9โ€ springform pan and use heavy duty aluminum foil to line the bottom so there are no cracks.

Locate another pan that is larger than the springform pan and in which the springform pan sits flat. The cheesecake will be baked in the larger pan in a water bath. Set aside.

a springform pan with aluminum foil

Make the Graham Cracker Crust:

Next, make the graham cracker crust. In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir until combined.

two photos showing how to make this Pumpkin Cheesecake Recipe - making the graham cracker crust

Then, pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Bake the crust in the preheated oven for 5 minutes, then remove it from the oven and set aside to slightly cool.

Note on springform pan:

If you donโ€™t own a springform pan you can make this recipe, however it is not easy to get a cheesecake out of a cake pan. I have done it with this recipe though, hereโ€™s how:

  1. Butter and flour the sides of a 9โ€ cake pan.
  2. Cut and fit a piece of parchment paper to fit the inside with handles (=o=).
  3. Follow the recipe.
  4. As soon as the cheesecake is cooled to room temperature, use a sharp knife to cut around the sides of the cheesecake.
  5. Use a long, skinny metal spatula and run it under the โ€œhandlesโ€ of parchment paper to try to release the cake.
  6. Flip the cake over and tap the bottom hard.
a partially baked graham cracker crust before filling

Make the Pumpkin Cheesecake Filling

While the crust is baking make the filling.

In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and brown sugar until light and fluffy and there are no lumps.

Then, add the vanilla, cinnamon, pumpkin pie spice, sea salt and sour cream and beat until just combined.

two photos showing how to make pumpkin cheesecake filling

Next, add the eggs, one at a time and beat after each addition. Then gently stir in the flour.

two photos showing how to make pumpkin cheesecake filling

Prepare a Water Bath

Bring about a quart of water to a boil. Pour the filling over the baked and slightly cooled crust, then put the pumpkin cheesecake into the larger pan. Place the pans in the oven.

Very carefully pour the boiling water into the lower pan making sure not to get any water into the cheesecake, until it reaches halfway up the sides of the springform pan.

Water Bath Tip

I recommend pouring the water into the pan while the pans are already in the oven. Transferring two pans, one filled with boiling hot water, from the counter to the oven is not necessarily an easy task.

Bake

Bake the cheesecake in the water bath for 50-55 minutes or until the top and edges are set but not browned and the cake is only very slightly jiggly.

You can test it by inserting a knife or cake tester in the center of the cheesecake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack so I donโ€™t really recommend it (but itโ€™s better than a soupy cheesecake if youโ€™re unsure).

two photos showing how to make pumpkin cheesecake - before and after baking

Chill Overnight

Remove the pumpkin cheesecake from the water bath and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer it to the refrigerator to chill overnight.

Make the Whipped Cream

Once the cheesecake is sufficiently chilled, make the whipped cream and decorate the top. Save some for serving.

Pumpkin Cheesecake decorated with whipped cream

Serve

Serve chilled with homemade whipped cream. This recipe is rich, so a small slices goes a long way. I’d say that this recipe easily feeds 16 people.

a slice of Pumpkin Cheesecake
with whipped cream on top and a fork taking a bite

Store

Store any leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Freeze

This recipe freezes well in one of two ways:

1. Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

a slice of Pumpkin Cheesecake
with whipped cream on top and a fork taking a bite

Pumpkin Cheesecake Recipe FAQs

What brand of cream cheese is best for cheesecake?

I prefer an organic, full-fat cream cheese for the best flavor, texture and quality.

What is a water bath?

A water bath is a pan of water that you place a cheesecake (or flourless chocolate cake) in to bake. Boiling water is poured into the larger pan halfway up the sides of the springform pan, making sure not to get any water into the batter of the cheesecake.

Why do you use a water bath?

A water bath helps maintain an even baking temperature. It also adds moisture to the oven which prevents the top from cracking and keeps the texture soft and creamy.

What happens if you don’t bake cheesecake in a water bath?

Technically you can bake this cheesecake without a water bath, however I don’t recommend it. Cheesecakes baked without a water bath often crack on the top and are more dry.

Can I use something else besides a baking pan for the water bath?

I use my large 12-14″ non-stick fry pans to make a water bath since I don’t have a baking pan large enough. In a pinch you can also put a pan of boiling water in the rack underneath the cheesecake so you still create a moist oven environment.

What does sour cream do in cheesecake?

It adds moisture and creates a smooth texture.

a slice of Pumpkin Cheesecake
 on a plate with a bite taken out and whipped cream on top

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Pumpkin Cheesecake Recipe

Laura
The best pumpkin cheesecake recipe! A lusciously creamy cheesecake layer infused with pumpkin puree and rich fall spices sits atop a buttery graham cracker crust. Pumpkin cheesecake is a delicious fall dessert, perfect for Thanksgiving – especially topped with homemade whipped cream.
5 from 4 votes
Course cake, Dessert
Cuisine American
Servings 16 Servings
Calories 323
Prep Time20 minutes
Cook Time1 hour
Chilling1 day
Total Time1 day 1 hour 20 minutes

Ingredients  

Graham Cracker Crust:

Pumpkin Cheesecake Filling

Homemade whipped cream for topping

Instructions 

  • Butter and flour the sides of a 9โ€ spring form pan. Line the outside, bottom of the pan completely with heavy-duty foil so no water can leak into the pan from the water bath. Set aside.
  • Preheat oven to 350 degrees F.

Make the Graham Cracker Crust

  • In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir until combined.
  • Pour the crust mixture into the prepared springform, pressing it down into the bottom of the dish and halfway up the sides.
  • Bake in preheated oven for 5 minutes, then remove the crust from the oven and set aside to slightly cool.

Make the Filling

  • While the crust is baking make the filling.
  • In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and brown sugar until light and fluffy and there are no lumps.
  • Add pumpkin puree, vanilla, cinnamon, pumpkin pie spice, sea salt and sour cream and beat until just combined.
  • Add eggs, one at a time and beat after each addition.
  • Gently stir in flour.

Prepare a Water Bath

  • Find a large pan (baking pan, cast iron skillet, fry pan, etc) that will fit your springform pan and put it in the preheated oven. Bring 2 quarts of water to a boil.

Bake & Chill Overnight

  • Pour the filling over the baked and slightly cooled crust.
  • Place the springform pan in the large pan in the preheated oven. Slowly fill the large pan with boiling water until it is halfway up the sides of the cheesecake pan.
  • Bake in the water bath for 50-55 minutes or until the top and edges are set but not browned and the pumpkin cheesecake is only very slightly jiggly. You can test it by inserting a knife or cake tester in the center of the cake and if it comes out clean you know it is done. However, this can cause the pumpkin cheesecake to crack so I donโ€™t really recommend it (but itโ€™s better than a soupy cheesecake if youโ€™re unsure).
  • Remove the cheesecake from the water bath and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer the cheesecake to the refrigerator to chill overnight.

Make the Whipped Cream

  • Once the cheesecake is sufficiently chilled, make the whipped cream and decorate the top. Save some for serving.

Video

Notes

Make sure all ingredients are room temperature.
Ingredient Substitutions
  • Graham Cracker Crumbs.ย ย You can buy pre-made graham cracker crumbs, however I opt to make my own. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the “S” blade, or blend in a blender, until they reach they texture of fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers!ย 
  • Granulated sugar. Organic cane sugar is a great substitute for regular white sugar.
  • Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired.
  • Sour Cream.ย I recommend full-fat sour cream for the best results, you can use heavy cream as a substitute.
  • Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean are a good substitute for vanilla in this cheesecake recipe.
  • All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.
  • Pumpkin puree. Make sure to use pure pumpkin puree (store-bought or homemade) and not pumpkin pie filling.
  • Cinnamon. use high-quality ground cinnamon for the best results.
  • Pumpkin pie spice. You can make your own, if you prefer. See below:ย 
Homemade Pumpkin Pie Spice
Use this recipe to make your own homemade pumpkin pie spice!ย 
Or, to make only 1 tablespoon of pumpkin pie spice combine:ย 
  • 1 ยฝ tsp cinnamon
  • ยฝ tsp nutmeg
  • ยฝ tsp cloves
  • ยฝ tsp allspice
Note on springform pan:
If you donโ€™t own a springform pan you can make this recipe, however it is not easy to get a cheesecake out of a cake pan. I have done it with this recipe though, hereโ€™s how:
  1. Butter and flour the sides of a 9โ€ cake pan.
  2. Cut and fit a piece of parchment paper to fit the inside with handles (=o=).
  3. Follow the recipe.
  4. As soon as the pumpkin cheesecake is cooled to room temperature, use a sharp knife to cut around the sides of the cheesecake.
  5. Use a long, skinny metal spatula and run it under the โ€œhandlesโ€ of parchment paper to try to release the cake.
  6. Flip the cake over and tap the bottom hard.
Store
Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.
Freeze
This pumpkin cheesecake freezes well in one of two ways:
1. Freeze the entire cheesecake.ย Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.ย 
2. Freeze individual slices.ย If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.ย 

Nutrition

Serving: 1slice | Calories: 323kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 274mg | Potassium: 146mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3176IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 4 votes (1 rating without comment)

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Recipe Rating




7 Comments

  1. 5 stars
    I made this Pumpkin Cheesecake 2 days ago. Superb for quality results, ease of recipe and the tips, notes, and suggestions for substitutions are so helpful. BRAVO. 10 + rating. Thank you, Lauren!
    P.S. What fruits canned, fresh, or frozen can I use in the future? What have other readers suggested? (That don’t make the cake watery.) My family favorites are peaches and blueberries.

  2. In the video and pictures it looks like you donโ€™t have the bottom attached on the spring form pan but at the end it looks like the bottom is there . Do you use the bottom of the spring form pan?

    1. The bottom is there – it’s just lined with parchment paper so it looks like it’s missing. I always line my springform pans with parchment paper – it makes it very easy to remove the bottom of the pan from the cheesecake to put it on a serving plate.

      1. A little goes a long way. You don’t have to cut it into 16 servings, you can make your pieces as big or small as you prefer.