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!
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.
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.
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).
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!
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.
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.
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.
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Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Pumpkin Cheesecake
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
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
Nutrition
Treat yourself to a FREE E-BOOK!
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!
Joe
I’m not so sure about the 40 minute cook time. I’ve followed your other recipe cooking recommendations to the letter, to the point where I just trust you and don’t have to check them, but here, 40 minutes just isn’t working for my oven. I tried 40 minutes and the middle was almost pudding. I tried again fresh and took it to 55 minutes but that still had a bit of a jiggly center.
Are you sure you meant 40 minutes? Your original cheesecake recipe, which comes out perfectly for me, is a 70 minute baking time. I’m gonna try the full 70 minutes next time and see how it works out.
Sam
Hi Joe! So the 40 minute cook time listed is correct and what works in my oven. Because this cheesecake uses less cream cheese and has more water in it (from the pumpkin) and is baked on a higher temperature, the bake time is less than my classic cheesecake. I am not sure why it this isn’t working for you since it sounds like your oven is calibrated much like mine (since the other recipes have worked so well for you). It was still jiggly even after cooling? While the center should be set/firm to the touch, if you wiggle the cheesecake while it is hot it may seem jiggly when you move it before it has cooled completely. Once it cools completely, though, it should be firm all the way through. I hope this helps but am happy to try and help troubleshoot further!
Lena
Love this recipe!!! Made it recently for Christmas and it was a hit! The cinnamon whipped cream topping MAKES it.
Christian McKenzie
This is the best dessert I’ve made and would recommend to anyone
Brady Cassidy
Thanks so much for your recipes, Sam. Cooking has gotten me through some gard times, and always makes the good times greater. I always look for one of your recipes first when I make something. I cannot say enough how much they mean to me!
Mariana
I loved this recipe so much I may just make it year round haha. The whipped cream with a hint of cinnamon was absolutely wonderful. I have loved every variation of your cheesecake recipes so far. I’m going to try the candy cane recipe you have up for Christmas!
Sam
Thank you so much, Mariana! My husband wishes I would make this for him year round too! 🤣
Ann
Hello! I have an 8” and 10” springform pan. I’m guessing it’s best to use 10”, but I want the pumpkin cheesecake to look full and big, not thin. Do you think the 8” is too small to use?
Sam
Hi Ann! You could use the 8 but don’t over-fill the pan, you may need to discard some of the batter. Also the bake time will vary so keep an eye on it and see the post for tips to make sure it is done. 10″ would be better/easier but yes, it would be thinner, and of course the baking time would be reduced.
Ann
Thank you!
Natalia rechtorik
I am making this recipe for thanksgiving. My mom love pumpkin cheesecake. Thanks for sharing this recipe.
Sam
I hope everyone loves it, Natalia! 🙂
Natalia Rechtorik
It turned out awesome. I used a 12 inch pan and just put in more of the ingredients. I also added a whole can of pumpkin which was 2 cups but it turned out fine. Thanks for sharing.
Sam
I’m so glad it turned out and everyone enjoyed it! 🙂
Keith
I found this recipe last year and decided to make it for Thanksgiving. It was delicious and everyone liked it! Made it again this year despite celebrating Thanksgiving a little differently. I love pumpkin and this cheesecake is so good! I enjoy watching your videos and hope to try making your other delicious recipes!
Sam
I am so glad everyone enjoyed it so much, Keith! I really appreciate your support and hope you love all of the recipes. 🙂
Brett
Hi Sam, would you change any ingredient ratio’s if you were doing mini pumpkin cheesecakes in muffin tins? Any idea how many mini’s the recipe would make?
Sam
Hi Brett! I wouldn’t change any ratios, I would just portion the batter into whatever you plan to bake it in. It should taste the same, which is delicious. 🙂 I’m not sure what a bake time would be so just keep an eye on them. 🙂
Kim
Hi. How long would I bake when I divide into 2 four inch springform pans?
Sam
Unfortunately I’m not sure. I haven’t tried it. You may still have too much batter so take care not to overfill the pans. If you try it I would love to know how it turns out. 🙂
Theresa
Can the cream cheese be substituted with vegan cream cheese?
Sam
Hi Theresa! I haven’t tried it so I don’t really know how it would turn out. I would love to know how it goes if you try it. 🙂
Theresa
I just haven’t found vegan cream cheese in blocks, only in the tubs. I’ll give it a try and let you know. Thank you!!
Sam
I’d definitely be worried about the tub cream cheese. It typically has extra ingredients added so it doesn’t firm up quite as well. 🙁
Angela
Do you have a version of this cheesecake with a pecan topping by chance?
Sam
I don’t, but that sounds delicious and is something I’ll add to my list to work on!
Cynthia
I made this recipe as instructed but used a 10” springform pan and it was delicious! Only issue I had was it cracked even before cooling. Any other suggestions on how to not have it crack? It’s hard to test when baked in middle. I let it cool at room temperature before putting in fridge. Taste was still great! I’m glad I used 10” instead of 9” as the thickness was perfect. I decorated with clean, synthetic fall leaves and voila! Thanks Sam for another amazing recipe:)
Sam
Hi Cynthia! I’m glad you enjoyed it! You may have already seen them but there is a list of tips to avoid cracks in the actually write up about the recipe. 🙂
Mike
Hello Sam, I love your recipes. This one was great! I followed this recipe exactly as it’s written. Although, it sunk down a bit after cooling. The middle also didn’t seem to be cooked enough. I’m wondering if that’s because I’m using a gas oven. Do I need to adjust the temp or time while cooking in a gas oven? Any recommendations?
Thank you -Mike
Sam
Hi Mike! A gas oven shouldn’t be an issue, I actually developed this in a gas oven. It sounds like it may have just needed a little more time in the oven. Could your oven thermometer be off a little bit by chance?
Libby
Can this recipe be doubled and put into a 10 inch spring form pan?
Sam
Hi Libby! I would probably just use the recipe as is. Your cheesecake will be slightly thinner and may take a little less time to bake but doubling it would give you a lot of excess batter. 🙂
cj
thanks so much for the recipe! i halved it and made a thinner pie, as i only had 1/2 the cream cheese necessary. it turned out beautifully. this is now my favourite fall pie to make.
Sam
I am so glad you enjoyed it so much! 🙂
Jen
Hi Sam!
I am going to make this recipe this weekend. I have a 10” springform pan. Should I double the crust recipe? Or make a little more so we have a good size crust for the cheesecake? I’ve noticed when I made the crust before in this pan following the recipe it was a little thin and didn’t go up the sides. Thanks!
Sam
Hi Jen! You can certainly increase the recipe for the crust to your liking. Doubling it would give it a pretty thick crust but if that’s what you like that’s fine. Just make sure you don’t overfill your pan with the batter. Enjoy! 🙂
Joyce
Can you also share a pumpkin pie recipe? Thanks!
Sam
I have it on my list, hope to have one before too long! Thank you for the request Joyce! 🙂