This Pumpkin Cheesecake is 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!
Table Of Contents
Pumpkin Cheesecake Recipe Details
Whoever invented pumpkin cheesecake is a genius! I love this recipe because it’s the perfect cross between a classic creamy white cheesecake and a homemade pumpkin pie.
- TASTE: The graham cracker crust and tangy-sweet pumpkin flavored filling are topped with pecans. This dessert is the ultimate fall favorite!
- TEXTURE: Crunchy, buttery crust and rich and creamy cheesecake filling make a delicious pairing. Every bite is utterly decadent.
- TIME: This recipe will take 90 minutes to make.
- EASE: This recipe is easier than you think and you can make it ahead to save time during busy holiday meal prep.
What You’ll Need
Ingredient Notes
- For the crust- I used Graham cracker crumbs, but you can buy whole graham crackers and crush them up in a food prpccseor.
- Cream cheese- make sure to use full fat cream cheese. The low fat or spreadable kinds will not work here.
How to Make Pumpkin Cheesecake
- Make the crust. In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
- Press the crust into the pan. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray. Fill it with the graham cracker crumbs, pressing and compacting them down into the bottom of the pan and slightly up the sides with your hands.
- Bake. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
Pro 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.
- Combine the pumpkin ingredients. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
- Beat the cream cheese. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed with the paddle attachment until no clumps appear.
- Add the eggs. 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 to avoid overmixing.
- Add the pumpkin and sour cream. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just enough to combine on LOW speed.
- Pour it into the pan. 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. 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 to room temperature in the oven Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
Recipe Tips
- Use room temperature ingredients– This is especially crucial for the cream cheese and eggs. They will be easier to mix, which means you are less likely to overmix the batter.
- Do not overmix– Overmixing will incorporate air into the batter. This in turn leads to cracks in 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 the oven door closed– Opening it up will cause a change in temperate and can crack or cave the dessert. Let it sit in the oven until it is fully cooled before opening it up.
Add-ins and Substitutions
- Top it with white chocolate- Melted white chocolate or chocolate shavings on top taste delicious with this Pumpkin Cheesecake.
- Layer on pumpkin pie- Split this cheesecake in half by adding a layer of pumpkin pie filling on top of the cooled cheesecake layer for double the pumpkin fun.
- Drizzle on maple syrup and pecans- Sprinkling the top with roasted pecans and then drizzling on pure maple syrup makes this cheesecake the ultimate fall dessert.
FAQs
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 it’s just slightly warm. This can take up to 6 hours, so be patient.
Do I need to use a water bath to keep my cheesecake from cracking?
No, if you want a cheesecake that doesn’t crack, just make sure you do these two things: DON’T overbeat the eggs and DON’T open the oven door while the cheesecake is cooling. No water bath is needed.
Serving Suggestions
This Pumpkin Cheesecake is a fall favorite and can be enjoyed with lots of savory meals, sweet desserts, and coffee.
- Main dishes: Serve this cheesecake after a meal of Juicy Thanksgiving Turkey, Ribeye Steak, or Garlic Herb Crown Roast of Pork.
- Coffee: Serve it with a Pumpkin Spice Latte, Iced Caramel Macchiato, or Caramel Frappuccino Recipe (Starbucks Copycat).
Make This Pumpkin Cheesecake in Advance
Make ahead: You can make this cheesecake recipe up to 3 days before serving. Keep it wrapped or in an airtight container in the refrigerator until then.
Storing: Pumpkin Cheesecake can stay fresh in the fridge for up to 1 week. Wrap it in plastic wrap or place it in an airtight container.
Freeze: Cheesecakes freeze very well! Freeze this baked and cooled Pumpkin Cheesecake uncovered for about 2 hours, then wrap it with a layer of plastic wrap and a layer of aluminum foil. Place the cheesecake back in the freezer and keep frozen for up to 1 month. Thaw in the refrigerator overnight.
More Pumpkin Recipes!
Watch Video Here
Full Recipe Instructions
Pumpkin Cheesecake
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
- 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.
- In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
- 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.
- 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 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
- Use room temperature ingredients- To avoid a clumpy cheesecake, make sure the cream cheese is fully softened at room temperature.
- 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 cracking to happen.
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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Caroline says
Aloha,
Wondering if I can just pour cheese cake filling into those pre made pure shells & if so how long will it take toe bake? Have you ever tried?
Dina says
Hi Caroline, I have not tried making this with the premade shells so I am not too sure how long the bake time will be. But I would just keep a close eye on the oven and check for doneness by shaking the cheesecakes and making sure there is only a little jiggle to them.
Janice McDowell says
I made and loved however I didn’t have enough Graham crackers so I crushed up finely a palm full of ? and all I can say is wow wee. That sure gave everything a pop I was fairly tickled with the results and the compliments that came
Dina says
Hi Janice 🙂 Glad to hear you loved this pumpkin cheesecake recipe! Happy that you were able to make it work with what you had on hand. Thank you for taking the time to leave your feedback, I really appreciate it! 🙂
Deb says
I made this for thanksgiving and even though my stand mixer quit working at the very beginning (never buying Hamilton Beach again!), this cheesecake was a total hit with everyone including the one who “dislikes cinnamon & nutmeg spice”. There were no cracks and I also stayed with the lesser spice amount (because of said spice hater). So if you love those lovely winter spices of cinnamon & nutmeg I would add more. 5 star cheesecake!
(Oh, & I’ve never baked a cheesecake before!)
Dina says
Yay! So happy that this pumpkin cheesecake turned out perfectly and was a big hit 🙂 Thank you so much for trying this recipe and for your awesome feedback! I hope you find many more delicious recipes on my blog 🙂
Monica J. says
Made this cheesecake. Came out beautiful a and did not crack. Absolutely delicious. I want to try to make it in mini cheesecake form for thanksgiving. Any idea what the baking time would be for mini cheesecakes?
simplyhomecooked says
Hi Monica, so happy that you loved this pumpkin cheesecake recipe! Thank you so much for your feedback 🙂 I have never made this particular cheesecake in a mini form but usually, for mini cheesecakes, 20-30 minutes should be good. However, make sure to keep an eye on them while baking 🙂 Hope they turn out perfectly for you 🙂
Monica J. says
Thank you for your reply!
simplyhomecooked says
You are very welcome Monica 🙂
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!