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!
Today’s homemade cheesecake recipe is bursting with the best flavors of fall! Made on a homemade graham cracker crust and topped off with a simple cinnamon whipped cream, this would make a great Thanksgiving dessert!
I know it’s not officially Fall yet and I promise I’m not trying to rush the seasons along, but I’ve been dying to re-share my Pumpkin Cheesecake recipe with you.
I made a video of this recipe a few weeks ago but have been putting off sharing it, but I finally think we’re at least close enough to Fall season that it’s hopefully OK to share. I mean, the grocery stores have had pumpkins and Thanksgiving centerpieces for sale for a few weeks now, so I can’t be that early.
If you’re still vehemently opposed to pumpkin, no worries, just check out my No Bake Cheesecake or Oreo Cheesecake instead, either is a completely appropriate non-seasonal cheesecake option 😉.
Those of you who are still with me, thank you, and let’s get you briefed on what’s bound to be your favorite dessert of the upcoming season.
As far as cheesecakes go, this pumpkin version is an easy, easy recipe. It’s made with 100% real pumpkin puree (make sure you grab that, and not “pumpkin pie filling”), a touch of sour cream (so critical for the best cheesecake flavor), and, as with all of my cheesecakes so far, this pumpkin cheesecake does not require a water bath.
Let’s get started.
How to Make Pumpkin Cheesecake without a Water Bath
I shared most of these tips when I posted my chocolate cheesecake recipe, 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 a few hours before I begin making my pumpkin cheesecake. This allows the ingredients to become evenly combined and reduces the risk of cracks.
- Don’t over-beat your eggs! Stir on low-speed just until combined after each egg, and make sure to pause after each addition to scrape down the sides and bottom of the bowl. You want the eggs to be combined into the batter, just don’t overdo it, as this can actually ruin the texture of your cheesecake and can cause your pumpkin cheesecake to crack.
- Don’t open the oven! I know how tempting it is to want to check on your cheesecake before it’s finished baking, but opening the oven door can drastically reduce the temperature of your oven, slowing the baking process and causing your cheesecake to sink or crack.
- Cool at room temperature before moving to the fridge. I always let my pumpkin cheesecake come to room temperature on top of the oven (where it’s still warm) before transferring it to the refrigerator to chill and set completely.
What do I Do If My Pumpkin Cheesecake Cracks Anyway?
You followed all the steps and you still ended up with an unattractive crack in your cheesecake?
I’ve been there, and despite the fact that 4 of my previous pumpkin cheesecakes came out smooth and crack-free, the one I made to show in my video ended up with a small but unfortunate scar (this wasn’t the one that I made on camera, that one ended up smooth, but the one I made the night before to cut into ended up with a small crack — I know it’s because I was ready to get in bed and moved it to the fridge too soon!🙄).
Anyway, there is a solution — just dollop some whipped cream over your pumpkin cheesecake cracks and you’re good to go. Just remember that any cracks won’t affect the taste of your cheesecake!
Can I Use a Store Bought Crust for this Recipe?
I don’t recommend it for this recipe, as most store bought graham cracker 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 that this pumpkin cheesecake requires.
Enjoy!
How to Make Pumpkin Cheesecake
Please see step-by-step video below the recipe. If you enjoy watching my cooking videos, I’d love it if you would consider subscribing to my YouTube channel <3
Pumpkin Cheesecake
Ingredients
- 1 9" graham cracker crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked)
- 24 oz cream cheese softened to room temperature
- 3/4 cup brown sugar packed (150g)
- 1/2 cup sugar (100g)
- 1/3 cup sour cream (80g)
- 1 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree* (244g)
- 2 1/2 teaspoons pumpkin pie spice
- 3 eggs room temperature
Cinnamon Whipped Cream
- 3/4 cup heavy cream (175ml)
- 1/4 cup powdered sugar (30g)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C)
- 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 Cream**
- 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!
Video
Notes
Nutrition
Pumpkin Cheesecake recipe originally published 10/13/2017, text updated and recipe video added 09/19/2018.
Donna Stewart says
Hi sam, would like to make this cheese cake for my exam Tuesday at school, however, I am supposed to have a fruit filling for the top. Do you think it would go well with it or it will mess with the taste?
Sam says
Hi Donna, I think it depends on the type of fruit and personal taste. I’ve never tried a fruit topping with this pumpkin cheesecake, but I have used one on my classic cheesecake recipe.
Jessica says
This was my first time making a cheese cake. It was a huge hit turned out amazing, no cracks, absolutely perfect!
Sam says
I am so glad you enjoyed the cheesecake, Jessica! 🙂
Heather Roberts says
Am I able to use a glass 9 inch pie dish to make this recipe i do not own a spring form pan 🙁
Sam says
Hi Heather! This recipe will make much more than you would need to fill a 9″ pie pan, you might be better off cutting the recipe in half. Make sure to not over-fill the pie pan and you should be fine. Also keep in mind that the bake time will be much less in the pie plate. I hope that helps!
David says
Hey Sam, David here.
I tried this recipe (my first cheesecake attempt) it cooked weird. It looked sunken in the middle.
Also, after chilling all night and most of day in fridge I finally went to serve it and the crust stuck to the bottom. I could not get it off. The cheesecake part came right off the crust. Should I have taken it out of the springform pan earlier or do you think I made it wrong?
Tasted good though. 🙃
Sam says
Hi David!
Hmm, it shouldn’t sink in the middle, did the sinking happen in the oven or after it cooled? Did the pumpkin cheesecake cool completely at room temperature before you put it in the fridge? If not that could have affected how the crust came away from the springform pan. Other than that you did not need to take it out of the springform pan earlier, I always leave mine in the springform pan until I am ready to serve. I’m glad you enjoyed the taste and hope that helps!
Catherine says
Could I make this in a 9×13 glass pan?
Sam says
Hi Catherine! That shouldn’t be a problem, I would bake at the same temperature but I’m sure it will need to bake for less time. Unfortunately since I haven’t tried this pumpkin cheesecake in that particular pan I’m not positive how long it would take to bake, if you try it would you let me know how it works out for you?
Barb says
Hi Sam- I will be making this when my son comes home for Christmas. He loves Gingersnaps and was wondering if a Gingersnap crust would work with this recipe. Have a Happy Thanksgiving and I’m sure you are excited about your baby boy arriving soon!
Sugar Spun Run says
Hello, Barb! I have not tried it in a gingersnap crust before. Sounds delicious! I think that it will be fine, however without trying it myself I can not advise. If you do try it, let me know how it turns out. I hope that you have a wonderful visit with your son.:)
Sam says
Hello I am a first time baker and I followed the directions, but my filling was a lot thicker than yours and seemed to fill above the crust is this okay? I am worried I did something wrong!
Sam says
Hi Sam! Are you using the same size pan? It’s OK if the filling goes over the crust, you just don’t want it near the brim of the pan in case it rises any (that way it doesn’t overflow in your oven). I hope it turns out for you!
Carolyn says
How long will the whipped cream keep before serving ? I’m making this for thanksgiving and everyone can’t wait for the cake!
Sugar Spun Run says
Hello, Carolyn! I have made this whipped cream up to 3 days in advance and had it keep beautifully, however, because all baking environments differ I generally recommend you make it the same day you intend to use it. 🙂
Melissa says
Just made this yesterday and in the fridge. At what point should I take it out of the fridge and spring foam pan before doing the whip cream and serving ? Looks delicious so far and very easy as a first time cheese cake maker 😉
Sugar Spun Run says
Hello, Melissa! Congrats on making your first cheesecake! You can release the springform pan once the cheesecake has cooled. I typically leave it on the pan base and add whipped cream right before you’re ready to serve. I hope everyone enjoys the pumpkin cheesecake! 🙂
Juli Barr says
best pumpkin cheesecake I ever made! love love love this recipe and so did my colleagues! thank you for sharing it 🙂
Sam says
Thank you so much, Juli! I am so glad you enjoyed the pumpkin cheesecake so much. 🙂
Lamandalynne says
On the directions for the cinnamon whipped cream topping, directions #2 and #3 are the same. You may want to edit that.
Aside from that, the topping is amazing!!!
Thank you for sharing!!
Sam says
I am so glad you enjoyed the cheesecake. Thank you so much for letting me know about the error in the instructions. I will go fix it now. 🙂
Shirley Johnston says
Quick question….do you spray the spring form pan with baking spray before adding the graham cracker crumbs?
Shirley J
Sugar Spun Run says
Hello, Shirley! No, it is not needed for this recipe. I hope that you enjoy your pumpkin cheesecake! 🙂
Rebecca says
Can’t wait to try it! Looks delicious. What’s in the pumpkin spice? Can I combine cinnamon, nutmeg and maybe cloves as a replacement? Would like to use what I have on hand already if possible . TIA
Sam says
Hi Rebecca! Here is my Pumpkin Spice recipe, you can use that to make your own. I hope you love the pumpkin cheesecake! 🙂
Ali Kayn says
Have you tried making your own Graham crackers? I’ve never seen them anywhere.
Sam says
Hi Ali! I have not tried making my own graham cracker crumbs. I’m sorry.
Leslie says
Why does she say 375 in the video but the recipe says 350?
Sam says
Hi Leslie! 350 is correct, sorry about that!