My easy, creamy Pumpkin Cheesecake recipe is made completely from scratch WITHOUT a water bath! I’m including lots of tips and tricks to prevent cracks so yours can turn out just like the pictures. Recipe includes a how-to video!
The Perfect Cheesecake For Fall
You’re not getting tired of cheesecake yet, right? I know I’m not. I’ve received quite a few requests for how to turn my classic cheesecake into a pumpkin cheesecake, so I figured it was about time I re-shared this recipe. This one is just as easy as my classic recipe, and of course, it’s made WITHOUT a water bath…yay!
We’ll be serving our pumpkin cheesecake on my homemade graham cracker crust and topping it off with a cinnamon version of my homemade whipped cream. It’s a perfectly spiced fall cheesecake that would make a great Thanksgiving dessert (and, in my opinion, it’s WAY better than pumpkin pie!).
Why you should try my recipe:
- No water bath needed. Let me repeat that: No water bath!
- Classic cheesecake flavor infused with just the right amount of pumpkin.
- 100% from-scratch!
- Includes tips on how to prevent cracks.
What You Need
Take note of these ingredients before starting the recipe–they’re important!
- Cream cheese. As with all of my cheesecake recipes, you want to make sure you use full-fat, brick-style cream cheese and not the kind the comes in a tub, which can cause the cheesecake to not bake properly.
- Pumpkin puree. Do NOT use pumpkin pie filling, which has additives and flavoring that we do not want in our cheesecake! We’re looking for the plain, 100% pumpkin that’s often (confusingly) sold right beside the pie filling.
- Sour cream. I’m a staunch believer that cheesecake without sour cream simply isn’t worth wasting your time on. Sour cream gives you rich depth of flavor that is critical for that classic cheesecake flavor. And critical for guaranteeing that your guests ask for the recipe after they’ve tried a bite.
- Eggs. It’s best if they are are room temperature and give them a light mix with a fork so they incorporate easily.
- Pumpkin pie spice. This gives our pumpkin cheesecake a beautiful spiced flavor that complements the pumpkin SO well. If you don’t have your own, now is the time to whip up a batch of my homemade pumpkin spice.
SAM’S TIP: I like to remove my eggs, cream cheese, and sour cream from the fridge at least an hour before I begin making my cheesecake. They will combine more evenly this way, which makes for a uniform batter and reduces the risk of cracks.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake
- Prepare your graham cracker crust and set it in the fridge to chill.
- Cream together the cream cheese and sugars until well-combined.
- Stir in the sour cream, then add the vanilla, pumpkin, and pumpkin spice.
- Add the eggs on at a time and mix until just combined after each.
- Spread the batter into your crust and bake for 40 minutes.
- Let the cheesecake cool to room temperature, then chill for at least 6 hours.
- Top with cinnamon whipped cream and enjoy!
SAM’S TIP: It’s important that the eggs are fully incorporated into the batter, but don’t overdo it. Stir the batter on low-speed just until each egg has been incorporated.
Tips for a Crack-Free Cheesecake
Like my other cheesecake recipes, this cheesecake is made WITHOUT a water bath. If you’ve made any of my other recipes, like my chocolate cheesecake, you’ve already seen these, but they’re worth repeating. To avoid cracks, make sure you follow these tips:
- Use room temperature ingredients. Set your cold ingredients out beforehand and don’t try to soften/warm them up quickly in the microwave (you can end up melting your ingredients this way!).
- Donโt over-beat your eggs!ย Not only can this make your cheesecake crack, but it can also ruin the texture and make it mealy and dry.
- Donโt open the oven!ย Opening the oven door drastically reduces the temperature, which can slow the baking process and can cause your cheesecake to crack and sink.
- Cool slowly!ย Rapid cooling is a surefire way to end up with a big crack in the center of your pumpkin cheesecake (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, but you can also leave it in your (turned off) oven with the door open to let it come to room temperature before refrigerating.
- Mind the crust! When you’re pressing your crust into the pan, press it up the sides, too, as high as you can! Cracks are most often caused by tension that happens as the cheesecake tries to contract in the pan. The edges are usually stuck to the side, and the tension of trying to shrink but not being able to can cause cracks. I actually can’t believe it took me so many years to learn this tip, it’s an absolute game changer and I didn’t realize how obvious it was until I developed my lemon cheesecake. If you only try one of these tips to avoid cracks, make it this one. Oh, and if you didn’t get your pumpkin cheesecake crust up quite as high as you needed to, just immediately after baking run a sharp knife around the edge of the cheesecake to loosen it from the pan.
SAM’S TIP: If you follow all my tips and your cheesecake still cracks, don’t panic–it will still taste amazing! You can simply cover it with your cinnamon whipped cream or top it with chocolate ganache, and no one will even know!
Frequently Asked Questions
I don’t recommend it, as most store-bought crusts come in small pie tins that aren’t large enough to hold the amount of batter that this recipe makes. You would need at least two store-bought crusts, and the baking time would be reduced quite a bit.
I suggest you use my homemade crust instead; it takes just a few ingredients and a few minutes of your time to make and will fit the pan perfectly!
You can store your cheesecake in the refrigerator for up to 5 days. Make sure you cover your cheesecake with plastic (or store it in an airtight container) to keep it from absorbing other odors in the fridge. You can also freeze your pumpkin cheesecake (after it’s cooled as indicated in the recipe) for several months. I like to cut mine into slices and wrap and freeze them individually.
I leave mine in the springform pan until I’m ready to serve, then I remove the ring and serve. When I need to store it again, I’ll put the ring back on.
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.
I hope you love this fall twist on my classic cheesecake ๐
Enjoy!
Letโs bake together! Iโll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Pumpkin Cheesecake
Ingredients
- 1 graham cracker crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked). Click the link for recipe.
- 24 oz (680 g) cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- ยพ cup (150 g) brown sugar packed
- ยฝ cup (100 g) sugar
- โ cup (80 g) sour cream
- 1 ยฝ teaspoon vanilla extract
- 1 cup (244 g) pumpkin pureeยน
- 2 ยฝ teaspoons pumpkin pie spice
- 3 large eggs lightly beaten, room temperature preferred
Cinnamon Whipped Cream
- ยพ cup (175 ml) heavy cream
- ยผ cup (30 g) powdered sugar
- ยฝ teaspoon vanilla extract
- โ teaspoon ground cinnamon
Recommended Equipment
Instructions
- Preheat oven to 350F (175C)ยฒ.
- Prepare graham cracker crust in a 9″ springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.1 graham cracker crust
- 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).24 oz (680 g) cream cheese, ยพ cup (150 g) brown sugar, ยฝ cup (100 g) sugar
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.โ cup (80 g) sour cream
- Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.1 ยฝ teaspoon vanilla extract, 1 cup (244 g) pumpkin pureeยน, 2 ยฝ teaspoons pumpkin pie spice
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).3 large eggs
- 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 Creamยณ
- For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.ยพ cup (175 ml) heavy cream, ยผ cup (30 g) powdered sugar, ยฝ teaspoon vanilla extract, โ teaspoon ground cinnamon
- 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
ยนPumpkin note
Be 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.ยฒVideo 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.ยณWhipped cream
I used a Wilton 2D tip to pipe the whipped cream onto my cheesecake.Storing
Store in an airtight container in the refrigerator for up to 5 days. Pumpkin cheesecake may also be frozen for several months.Nutrition
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.
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!
Related Recipes
My pumpkin cheesecake recipe was originally published in 2017. The recipe remains unchanged, but I’ve updated the photos, added a video, and updated the blog post to make it more helpful.
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!
Destiny
Hey Sam, just tried this & it was amazing. โบ๏ธ I was wondering if this recipe can be easily doubled? ๐คโบ๏ธ
Sam
Hi Destiny! So glad you enjoyed! Yes, this recipe doubles just fine, just take care when mixing that you do so thoroughly but don’t over-mix (to avoid cracks). Enjoy! ๐
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! ๐คฃ
Ann
Hello! I have an 8โ and 10โ springform pan. Iโm guessing itโs best to use 10โ, but I want the pumpkin cheesecake to look full and big, not thin. Do you think the 8โ 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! ๐
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! ๐
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. ๐
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. ๐ I’m not sure what a bake time would be so just keep an eye on them. ๐
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. ๐
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. ๐
Theresa
I just havenโt found vegan cream cheese in blocks, only in the tubs. Iโll 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. ๐
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 10โ 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? Itโs hard to test when baked in middle. I let it cool at room temperature before putting in fridge. Taste was still great! Iโm glad I used 10โ instead of 9โ 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. ๐
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. ๐
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! ๐
Jen
Hi Sam!
I am going to make this recipe this weekend. I have a 10โ springform pan. Should I double the crust recipe? Or make a little more so we have a good size crust for the cheesecake? Iโve noticed when I made the crust before in this pan following the recipe it was a little thin and didnโt 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! ๐
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! ๐