This pumpkin cheesecake recipe is so rich, creamy and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York cheesecake.
Make sure to try some of our other fall favorites like pumpkin creme brulee and mini pecan pies!
Pumpkin Cheesecake Recipe
Ingredients for pumpkin cheesecake
- For the crust: All you need is 3 simple ingredients to make the most delicious crust, So use some fine graham cracker crumbs, brown sugar, and unsalted butter (melted).
- For the filling: All you need is pumpkin purée and pumpkin pie spice (for flavoring) and then cream cheese of course. Then some sugar, salt, sour cream, and eggs (make sure they are at room temperature).
TIP: if you can’t find already crushed graham cracker crumbs, you can crush them yourself by placing them in a plastic bag and breaking them up with a rolling pin or just pulsing them in a food processor.
How to make pumpkin cheesecake
Cheesecakes sound so intimidating but they are actually very simple to make. All you really need to do it prebake a simple crust, fill it with your cheesecake filling and let the oven do the rest of the work.
The Cheesecake crust
- For the crust, combine the crushed graham crackers along with the melted butter and brown sugar. If you cant find already made crumbs at the store you can grind them up yourself with a food processor.
- Fill your baking dish with the crust ingredients and bake it in the oven just to set it as instructed below.
How to make the pumpkin cheesecake filling
- Always start with room temperature cream cheese (like its been sitting for hours). You want it to be very soft. And no, microwaving won’t work here. Belove me I’ve tried it. You end up with a very uneven clumpy cheesecake.
- Once the cream cheese and sugar has been mixed on high speed, add the room temperature eggs 1 at a time on LOW speed. I even lightly break the yolk before adding them in to avoid overmixing into the pumpkin cheesecake batter.
- After the eggs have incorporated well, add the sour cream and spiced pumpkin puree mixture. And mix just until combines, also at low speed.
Tips to perfect a no-crack cheesecake
I’ve been following this super easy trick that works literally every single time. And no you don’t need to use a water bath.
- Use room temperature ingredients– this is especially crucial for the cream cheese and eggs
- Do not over mix– overmixing will cause incorporated air to crack your cheesecake
- Bake it slow and low– Bake the pumpkin cheesecake slowly at a lower temperature to ensure smooth even baking and avoid browning the cake too much.
- Leave then oven door closed– opening it up will cause a change in temperate and can crack or cave the dessert.
How long does cheesecake keep?
Cheesecake can stay fresh in the fridge for up to 1 week. I would not recommend storing a cheesecake at room temperature.
Can I make a cheesecake in advance?
Yes, you can! You can make just about any cheesecake recipe up to 3 days before serving.
More Fall recipe to try!
- Easy Pumpkin Cake
- Fluffy Cinnamon Rolls (VIDEO)
- Cinnamon Apple Muffins
- Pumpkin bread (perfect for breakfast)
Pumpkin Cheesecake Recipe
This pumpkin cheesecake is so rich, creamy and bursting with fall flavors! It's the perfect cross between a pumpkin pie and New York cheesecake.
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Servings: 12
Calories: 509kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 8 tbsp unsalted butter 1 stick melted
For the filling
- 1 15 oz can 100 % pumpkin purée
- 1 tsp pumpkin pie spice
- 32 oz cream cheese (softened at room temp)
- 1 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 eggs
- 1/4 cup sour cream
Instructions
Make the graham cracker crust
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
- Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
- To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
combine the pumpkin flavor
- In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
Begin beating the softened cream cheese
- In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
- Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
Add cream cheese and pumpkin puree
- Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
- Pour the cream cheese filling into the springform pan. Grip the sides of the springform and shake it a little to smooth out the top.
Bake the cheesecake
- Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely colled down. Then refrigerate for 4 hours before eating.
Notes
How to avoid a cracked cheesecake
- Don't overbeat the eggs. Make sure to mix at low speed once your eggs come into the cheesecake batter. Overbeat will cause air bubbles to form and crack your cheesecake.
- Don't open the oven door. Keep the oven shut until the cheesecake is completely cooled. (this can take a few hours). The sudden temperature differences can cause the cracking to happen.
How long does it take for a cheesecake to cool in the oven?
Once your cheesecake is done baking, you want to turn the oven off and let the cake rest in there until its just slightly warm. This can take up to 6 hours, so be patient.Nutrition
Calories: 509kcal | Carbohydrates: 39g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 405mg | Potassium: 157mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1354IU | Calcium: 104mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on Oct 14, 2015, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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David Edmondson says
I just put it in the oven. In time for Super Bowl LIII. It looks really good.
simplyhomecooked says
Yay! I hope you all enjoy the pumpkin cheesecake recipe, David 🙂
Ina says
Made it yesterday and absolutely loved it!! 😊 amazing recipe!! Thank you for sharing!!
simplyhomecooked says
Hi Ina, thank you for the kind review! I am very happy to hear that you loved my pumpkin cheesecake recipe! 🙂 I hope you find many more recipes that you will enjoy from my blog 🙂
Christina says
How long does it typically take the cake to reach “room temperature” after the final baking? I don’t want to rush it but seems like it’s taking quite a bit of time, thanks
simplyhomecooked says
Hi Christina, it usually takes a few hours for the cake to reach room temperature.
Butch says
Made this disappointed not very flavorful bland, It needs some more ingredients such as cinnamon vanilla, and ia few other things that would give it a boost. Needs help. Sorry.
simplyhomecooked says
Hi Butch, I’m sorry you weren’t a fan of this cheesecake recipe. I personally don’t like strong pumpkin spice flavor, therefor the taste might be a little milder than other pumpkin cheesecakes. You are more than welcome to add more pumpkin pie spice if you want.
Grace says
I want to make this for thanksgiving. But i love ginger snap. Do u think i can use ginger snapin place. Of graham crakers
simplyhomecooked says
Hi Grace, yes you can use ginger snaps instead of Graham crackers.
Oksana says
Made this cheesecake today for thanksgiving and it turned out beautiful no cracks:)) and it smells amazing excited to try it tomorrow:) thank you for a lovely recipe:)
simplyhomecooked says
Oksana I’m so glad the cheesecake turned out well! Thank you for leaving feedback! Happy thanksgiving 🙂
Clarissa says
Do you bake the cheesecake in a water bath?
Clarissa says
Do you cook the cheesecake in a water bath?
simplyhomecooked says
Hi Clarissa, I actually don’t use the water bath method. I mention a great trick I use to prevent the cheesecake form cracking in the instructions.
Patricia Glogowski says
Hi Melissa, Back to the question about the point when you close the door after the cheesecake has rested for 30 minutes and turn the temp back up to 300 degree. Should I start timing for the 30 – 40 minutes when the door is re-closed or when the reading on the oven is 300 degrees? Thank you. Patty
simplyhomecooked says
Hi patty, I just set the timer the moment I close the oven door.
Stacey says
Do you have to use a springform pan?
simplyhomecooked says
Yes Stacy a springform pan is crucial when baking cheesecakes.
Melissa says
Hello, I’m currently baking this as I type ☺️ So when I turn the oven back on, should I let it heat up back to 300 before closing the door? Or close the door and let the oven heat back up to 300 and then count my 30min cook time from there? Hope that makes sense????
simplyhomecooked says
Hey Melissa, I always close the oven door with the cheesecake in there and let the oven heat up to 300 🙂
Mel W says
I made this yesterday. VERY disappointing. It had no flavored of pumpkin whatsoever. Will not be making again.
On the other hand the technique of baking the cheesecake worked fantastically. I will be using the technique from now on.
simplyhomecooked says
Hi Mel, sorry to hear the recipe didn’t seam to please your taste buds too much. I personally don’t like a strong pumpkin spice flavor therefore I didn’t add too much spices in my recipe. You’re more than welcome to add more spices according to your liking. Its all personal preference at that point. I’m glad the you found success in the baking method though.
Kevin says
Made this cheesecake today! It’s an instant hit, my crust needs work but pumpkin cheesecake was delicious
simplyhomecooked says
Glad the cheesecake was a hit Kevin!
Jennifer Bell says
Is that caramel sauce drizzled on the top? Do you make your own?
simplyhomecooked says
Yes that is caramel sauce. Unfortunately it was not homemade. I plan to make a recipe for it soon though 🙂
Valya @ Valya' s Taste of Home says
Yum. Looks delicious!