My easy, creamy Pumpkin Cheesecake recipe is made completely from scratch WITHOUT a water bath. I include tips to prevent cracks so your cheesecake looks and tastes perfect. Recipe includes a how-to video.
The Perfect Cheesecake For Fall
Cheesecake cravings never get old. After many requests to adapt my classic cheesecake into a pumpkin version, I updated and re-shared this favorite. It follows the same simple method as my classic cheesecake and—best of all—no water bath is required.
This pumpkin cheesecake sits on a homemade graham cracker crust and is finished with a cinnamon-spiced whipped cream. It’s warmly spiced and makes a delightful Thanksgiving dessert—personally, I prefer it over traditional pumpkin pie.
Why try this recipe
- No water bath needed.
- Balanced classic cheesecake flavor with just the right pumpkin spice.
- Made entirely from scratch.
- Clear tips to help prevent cracks.
What You Need
Make sure you have these ingredients ready—details and quantities are in the recipe card below.
- Cream cheese: Use full-fat, brick-style cream cheese (not the spreadable tub) for the best texture and structure.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Sour cream: Sour cream adds depth and a smooth, classic cheesecake flavor—don’t skip it.
- Eggs: Room temperature eggs incorporate more easily; beat them lightly before adding.
- Pumpkin pie spice: Provides warm spice notes that complement the pumpkin. If you don’t have any, use a simple mix of cinnamon, ginger, nutmeg, and cloves.
SAM’S TIP: Remove eggs, cream cheese, and sour cream from the refrigerator at least an hour before starting so they come to room temperature. That helps create a smooth, uniform batter and reduces cracking.
This overview explains the key ingredients and why they matter. The full ingredient list and instructions are in the recipe card below.
How to Make Pumpkin Cheesecake
- Prepare the graham cracker crust and chill it in the refrigerator.
- Cream together the cream cheese and sugars until smooth and lump-free.
- Mix in the sour cream, then add vanilla, pumpkin puree, and pumpkin pie spice.
- Add the eggs one at a time, mixing on low until each is just incorporated.
- Spread the batter evenly in the crust and bake at 350°F (175°C) for about 40 minutes, or until the center is almost set.
- Cool to room temperature, then chill for at least 6 hours (overnight is best).
- Top with cinnamon whipped cream before serving.
SAM’S TIP: Fully incorporate each egg but avoid overbeating. Mix on low speed and stop as soon as the egg is blended into the batter.
Tips for a Crack-Free Cheesecake
This recipe is designed to be baked without a water bath. Follow these best practices to minimize cracks:
- Use room temperature ingredients: Cold ingredients can create a lumpy batter and increase cracking risk. Don’t try to speed-soften ingredients in the microwave.
- Avoid overbeating eggs: Overmixing incorporates too much air, which leads to cracks, a mealy texture, and a dry cheesecake.
- Don’t open the oven while baking: Sudden temperature drops can cause the cheesecake to sink or crack.
- Cool slowly: Rapid cooling will often cause a center crack. Let the cheesecake come to room temperature slowly—leave it on top of the warm oven or in the turned-off oven with the door ajar—before chilling.
- Press the crust up the sides: Building the crust up the sides of the pan helps the filling contract without pulling away and causing tension that leads to cracks. If you under-press the crust, run a sharp knife around the edge immediately after baking to loosen it from the pan.
SAM’S TIP: If your cheesecake does crack despite these steps, it will still be delicious. Cover cracks with cinnamon whipped cream or a drizzle of ganache and serve—no one will notice the imperfection.
Frequently Asked Questions
I don’t recommend most store-bought crusts because they’re usually sold in small pie tins that won’t hold the full amount of this recipe’s batter. If you do use store-bought crusts, you may need two and the bake time will change. A homemade graham cracker crust is quick to make and fits a 9″ or 10″ springform pan perfectly.
Store the cheesecake in the refrigerator for up to 5 days, covered or in an airtight container to prevent odor absorption. You can also freeze cooled cheesecake slices, individually wrapped, for several months.
It’s fine to keep the cheesecake in the springform pan until serving, then remove the ring. To transfer the cake to a platter, gently slide it off the pan base with a spatula. When storing again, you can reattach the ring.
I hope you enjoy this cozy fall twist on my classic cheesecake.
Enjoy!
Let’s bake together! I walk through every step in the written recipe and the video below. If you try this recipe, tag me on social media—I love seeing your bakes!
Pumpkin Cheesecake
Equipment
-
9″ Springform pan
-
Mixing bowls
Ingredients
- 1 graham cracker crust (prepared for a 9″ or 10″ springform pan, not pre-baked)
- 24 oz (680 g) cream cheese, softened (use brick-style)
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) sugar
- ⅓ cup (80 g) sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup (244 g) pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs, lightly beaten, room temperature preferred
Cinnamon Whipped Cream
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Prepare a graham cracker crust in a 9″ springform pan but do not bake it. Chill in the refrigerator while you make the filling.
- In a stand mixer or with a hand mixer, beat softened cream cheese with both sugars until smooth and lump-free, scraping the bowl as needed.
- Add sour cream and mix until combined, scraping the sides and bottom of the bowl once.
- Stir in vanilla extract, pumpkin puree, and pumpkin pie spice until evenly combined.
- Add eggs one at a time, mixing on low and scraping down the sides after each addition, until just combined.
- Spread the batter evenly over the chilled crust.
- Place the springform on a foil-lined baking sheet and bake on the center rack at 350°F (175°C) for about 40 minutes or longer, until the center is almost set (it may jiggle slightly). Edges should be set and may be slightly puffed.
- Cool the cheesecake to room temperature, then refrigerate and chill for at least 6 hours or overnight.
- Prepare the cinnamon whipped cream and pipe or dollop it over the chilled cheesecake before slicing and serving.
Cinnamon Whipped Cream
- Combine heavy cream, powdered sugar, vanilla, and ground cinnamon in a clean bowl.
- Beat starting on low and increase to high until stiff peaks form.
- Pipe or spoon the whipped cream onto the chilled cheesecake, slice, and enjoy.
Notes
Pumpkin note
Use pure pumpkin puree (ingredient label should list only “pumpkin”). Do not use pumpkin pie filling, which contains added sugars and spices.
Video note
The video incorrectly mentions a 375°F preheat; follow the written instructions and bake at 350°F (175°C).
Baking time
Bake times vary by oven, pan color, and ingredient temperatures. Check at 40 minutes and add time if needed. The cheesecake is done when the center is almost set; an internal temperature over 160°F (70°C) is another guide.
Whipped cream
A piping tip like Wilton 2D works well for decorating the whipped cream border.
Storing
Store in an airtight container in the refrigerator for up to 5 days. You can freeze slices for several months.
Nutrition
|
Calories: 520kcal
|
Carbohydrates: 39g
|
Protein: 12g
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published 10/13/2017. The recipe itself is unchanged; photos and the post were updated and a video was added.
Related Recipes
Pumpkin Cream Cheese Muffins
Pumpkin Cake
Mini Pumpkin Pie Cheesecakes (No Bake)
Pumpkin Bundt Cake
My pumpkin cheesecake recipe remains the same as when first published in 2017, but the post now includes improved photos and a video to make the recipe easier to follow.