• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Pastries
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Desserts / Cheesecake / Pumpkin Cheesecake (with Video!)

    Pumpkin Cheesecake (with Video!)

    October 16, 2020 By Sam 122 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of pumpkin cheesecake, top image of a single slice of cheesecake on white plate, bottom image is of full cheesecake with whipped cream being applied to edge

    An easy, creamy Pumpkin Cheesecake that’s made completely from scratch, and there is no water bath required! Recipe includes a step-by-step video!

    Slice of pumpkin cheesecake on plate

    The Perfect Cheesecake For Fall

    As promised, another pumpkin recipe for you. My pumpkin cheesecake is actually an older recipe on the blog, but it’s definitely worth a re-share.

    For those of you who love my super easy classic cheesecake recipe, I think you’ll love how similarly easy this one is (no water bath!) as well as the festive fall twist.

    slice of pumpkin cheesecake on plate

    It’s made on my homemade graham cracker crust and topped off with a homemade cinnamon whipped cream. It would be a great Thanksgiving dessert that’s guaranteed to impress (and in my opinion is WAY better than pumpkin pie).

    Let’s get started.

    pumpkin cheesecake batter being spread into pan

    How to Make a Crack-Free Pumpkin Cheesecake (Without a Water Bath!)

    I shared most of these tips when I posted my chocolate cheesecake, but they’re still every bit as valid here (or with just about any cheesecake!).

    • Use room temperature ingredients! I like to set out my eggs, cream cheese, and sour cream at least an hour before I begin making my cheesecake. Because they’re all at the same temperature, they will combine more evenly, which reduces the risk of cracks.
    • Don’t over-beat your eggs! Stir the batter on low-speed just until each egg has been incorporated. Lightly beat the eggs before adding them to help them mix in more easily. It’s important that the eggs are fully incorporated into the batter, just don’t overdo it, as this can actually ruin the texture (think mealy and somewhat dry rather than smooth and creamy!) and can cause your pumpkin cheesecake to crack.
    • Don’t open the oven! It’s so tempting to want to peek in on your cheesecake, but every time you open the oven door you drastically reduce the temperature of your oven. This slows the baking process and can cause any cheesecake to crack and to sink.
    • Always cool at room temperature before moving to the fridge. Rapid cooling is a surefire way to end up with a big crack in the center (even if it was smooth when it first came out of the oven!). Let your cheesecake cool slowly, I let mine cool on top of the oven where it’s still warm, or you can leave it in your (turned off) oven with the door open and let it come to room temperature before refrigerating.

    Tip: Ingredient specifics matter! Make sure that you are using pure pumpkin puree (not pumpkin pie filling) and full-fat, brick-style cream cheese (not the spreadable kind).

    Frosting piped on to pumpkin cheesecake
    Help! My cheesecake cracked!

    Just dollop some homemade whipped cream over the cracks and you’re good to go. Just remember that any cracks won’t affect the taste of your cheesecake!
    Make sure to review my tips above for a crack-free pumpkin cheesecake next time!

    Can I use a store-bought crust?

    I don’t recommend it for this recipe, as most store-bought crusts come in small pie tins that wouldn’t be large enough to hold the amount of batter that this recipe makes.
    My homemade graham cracker crust recipe is linked in the instructions below, it takes just a few ingredients and a few minutes of your time to make and will fit into the 9″ springform pan required.

    How do I store pumpkin cheesecake?

    Store it in the refrigerator for up to 5 days. It may also be frozen (wrap it tightly first) for several months. I don’t always cover my cheesecake, but to keep it from absorbing other odors in the fridge it is a good idea to do so.

    Should I leave my cheesecake in the springform pan?

    I get asked this a lot so thought I’d address it here. I leave mine in the springform pan until I’m ready to serve, then I remove the ring and serve, then I replace the ring when I need to store it again.
    If you’d like to remove your pumpkin cheesecake onto a pretty platter, use a spatula to gently pry the bottom up from the bottom of the pan and very gently slide it onto a serving platter.

    Slice of pumpkin cheesecake on plate

    More Recipes You Might Like

    • No-Bake Cheesecake
    • Oreo Cheesecake
    • Pumpkin Bars
    • Pumpkin Cookies

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    pumpkin cheesecake slice on white plate

    Pumpkin Cheesecake

    This is the BEST Pumpkin Cheesecake recipe! No water bath required and topped with a homemade cinnamon whipped cream. Recipe includes a video just below the instructions showing you how I make this pumpkin cheesecake at home!
    5 from 32 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Chilling Time: 6 hours
    Total Time: 7 hours
    Servings: 12 slices
    Calories: 520kcal
    Author: Sam Merritt

    Ingredients

    • 1 9″ graham cracker crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked). Click the link for recipe.
    • 24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
    • ¾ cup brown sugar packed (150g)
    • ½ cup sugar (100g)
    • ⅓ cup sour cream (80g)
    • 1 ½ teaspoon vanilla extract
    • 1 cup pumpkin puree¹ (244g)
    • 2 ½ teaspoons pumpkin pie spice
    • 3 large eggs lightly beaten, room temperature preferred

    Cinnamon Whipped Cream

    • ¾ cup heavy cream (175ml)
    • ¼ cup powdered sugar (30g)
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon ground cinnamon

    Recommended Equipment

    • 9" Springform pan
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C)².
    • Prepare graham cracker crust in a 9″ springform but do not bake.  Place in refrigerator to chill while you prepare your cheesecake filling.
    • In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
    • Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
    • Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
    • Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
    • Spread cheesecake batter evenly over prepared crust.  
    • Transfer to oven and bake on 350F for 40 minutes or until center of cheesecake is set and bounces back to the touch.
    • Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
    • Before serving, prepare your cinnamon whipped cream.

    Cinnamon Whipped Cream³

    • For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
    • Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.  
    • Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy! 

    Notes

    ¹Be sure to grab pure pumpkin puree (the only ingredient on the can should be “pumpkin”) and not “pumpkin pie filling”, which contains other ingredients and is usually sold right beside the pumpkin puree.
    ²VIDEO NOTE: Whoops! The video says to preheat the oven to 375F but this cheesecake should actually be baked on 350F (as the written recipe indicates) instead.
    ³I used a Wilton 2D tip to pipe the whipped cream onto my cheesecake.

    Nutrition

    Serving: 1slice | Calories: 520kcal | Carbohydrates: 39g | Protein: 12g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 312mg | Sodium: 351mg | Potassium: 259mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4525IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe originally published 10/13/2017, while the recipe remains the same, the post has been updated and improved and a video has been added!

    « Pumpkin Sugar Cookies
    Pumpkin Whoopie Pies »

    Reader Interactions

    Comments

    1. Tiffany

      January 08, 2022 at 11:02 am

      I’ve made this recipe twice now, and every time I make it, everyone loves it!! One thing I would tweak though – use a water bath!!! The first time I made this, I followed the recipe exactly and had a huge crack in the cheesecake then the second time, I learned and used a water bath and it came out perfectly! I’m not sure if it’s just my oven but that was my experience. Overall recommend!

      Reply
      • Sam

        February 01, 2022 at 11:30 am

        I’m so glad you enjoyed it so much, Tiffany! 🙂

        Reply
    2. Mary Davis

      December 24, 2021 at 8:14 pm

      5 stars
      I am making this now and it took 60 minutes to bake, but looks delicious

      Reply
    3. Joseph

      November 30, 2021 at 11:54 pm

      Hi Sam,
      I tried this for Thanksgiving instead of pumpkin pie and it was awesome. So much better than standard pie. The only thing I’d like to tweak is the texture. It’s more of a mousse-like texture than standard cheesecake. Did I do something wrong? If not, how can I firm up the texture a bit. More minutes in the oven? More cream cheese?

      Reply
      • Sam

        December 02, 2021 at 4:15 pm

        Hi Joseph! I’m glad you enjoyed it! It may have just needed a little bit more time in the oven to firm up just a bit more. 🙂

        Reply
    4. Crystal

      November 24, 2021 at 10:16 pm

      Hi Sam!
      Happy Thanksgiving!
      I just made this for the first time, it’s being chilled in the fridge now… I have a concern, my base seem very soggy, a lot of butter seeped out of the bottom of the pan during baking, and with all that butter gone, the base still feels soft to touch and I am not sure if chilling it over night will fix it. I follow the instructions exactly, and now I am thinking maybe I should have baked the crumb base before putting the batter in? Any suggestions? Thank you!

      Reply
      • Sam

        November 25, 2021 at 1:47 pm

        O no! I’m sorry this happened Crystal! If the butter was really hot when added this leaking and extra softness can occur. The leaking is just happening because your pan isn’t quite air tight (which isn’t uncommon). You don’t need to pre-bake the crust, but being a graham cracker crust it won’t ever really be super firm. I hope this helps. 🙂

        Reply
    5. Shirley Johnston

      November 21, 2021 at 9:26 am

      Hi Sam, I was wondering if you need to grease your springform pan before adding your crumbs and cream cheese mixture?

      Reply
      • Sam

        November 21, 2021 at 5:25 pm

        Hi Shirley! My springform pan is nonstick so there is no need to grease it prior to using it. 🙂

        Reply
    6. Lori

      October 30, 2021 at 6:41 pm

      Can you please tell us the recipe for this but for mini cheesecakes? Thanks (:

      Reply
      • Emily @ Sugar Spun Run

        November 01, 2021 at 12:16 pm

        Hi Lori! Give our mini pumpkin pie cheesecakes a try 😊

        Reply
    7. Tiiu Garrett

      October 08, 2021 at 7:42 pm

      5 stars
      Just found you and decided to make this as a birthday cake for a friend. It’s absolutely delicious and my friend loved it, too. My husband said it’s the best cheesecake he’s ever had. Thanks for such a great recipe! And finally used the piping tip I’ve had for ages; came out looking so pretty!

      Reply
      • Emily @ Sugar Spun Run

        October 12, 2021 at 2:45 pm

        We’re so happy everyone loved it, Tiiu! Thanks so much for your five star review ❤️ Enjoy!

        Reply
    8. Khadiga

      October 08, 2021 at 4:27 pm

      5 stars
      Soo delicious! You’re my go-to for recipes. Help though, how do I bake multiple cheesecakes at once? 😅

      Reply
      • Emily @ Sugar Spun Run

        October 14, 2021 at 6:36 pm

        We’re so happy you love this recipe, Khadiga! We haven’t tried baking more than one at a time, so we’re not sure on bake time. It’s probably best to bake them side-by-side versus one above the other. And definitely keep an eye on them! 😊

        Reply
    9. Joe

      September 22, 2021 at 4:25 pm

      Do you have to use a springform pan? I do not have one and I want to attempt to make my first cheesecake? What size pan should I use?

      Reply
      • Sam

        September 23, 2021 at 11:06 am

        Hi Joe! This recipe may work as cheesecake squares if baked in a 9×9 pan, but I haven’t tried it that way yet to say for sure how it would work/how long it would take to bake.

        Reply
    10. Alexea

      August 26, 2021 at 10:16 pm

      Would this work with sweet potato instead of pumpkin?

      Reply
      • Sam

        August 30, 2021 at 12:39 pm

        Hi Alexea! Unfortunately without having tried it I can’t say for sure how it would work. 🙁

        Reply
        • Tim

          December 19, 2021 at 5:07 pm

          Hi Sam, can I freeze the whipped topping for a later date???
          Thanks,

        • Sam

          December 19, 2021 at 10:20 pm

          Hi Tim! That will work just fine. 🙂

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Spring Recipes

    lemon cake on white plate

    Lemon Cake

    close-up view of a thick slice of lemon blueberry cake frosted with lemon frosting

    Lemon Blueberry Cake

    pink strawberry cake on white plate

    Strawberry Cake

    three colorful easter sugar cookies decorated like bunny peeps

    Easter Sugar Cookies

    Carrot cake slice

    The Best Carrot Cake Recipe (with Video)

    Assembled strawberry shortcake.

    Strawberry Shortcake

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    stack of 5 chocolate chip cookies

    The WORST Chocolate Chip Cookies

    NEVER MISS A RECIPE!

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    © 2020 Sugar Spun Run. All Rights Reserved

    • 119