This easy pumpkin cheesecake recipe puts a seasonal spin on classic cheesecake with pumpkin purée and warm fall spices. It’s perfect for Thanksgiving or Christmas dessert! This baked pumpkin cheesecake is rich and creamy, set inside a buttery homemade graham cracker crust.
If your holiday table needs more cheesecake inspiration, try this festive apple cheesecake and my pecan pie cheesecake next. You might also love these easy pumpkin cheesecake bars.
Today’s pumpkin cheesecake recipe is a cross between classic baked cheesecake and pumpkin pie. It’s perfect for fall. Super creamy, with a nice balance of spiced pumpkin and sweet, tangy cheesecake. I could eat the whole thing by myself!
Reasons to Love This Easy Pumpkin Cheesecake Recipe
- Full of fall flavor. This recipe conveniently uses a full 15-ounce can of pumpkin. Between the rich pumpkin flavor and cozy spices, this pumpkin cheesecake really is the best fall dessert.
- Easy method. You will need to bake this cheesecake in a water bath. If you’re new to baking cheesecakes, don’t worry, I include all of the steps.
- Make it ahead. This is always a win if you’re entertaining!
Ingredients You’ll Need
Before we make this creamy pumpkin cheesecake from scratch, here are some quick notes on the ingredients. Scroll to the recipe card for the full, printable ingredients list with amounts.
- Full-fat Cream Cheese – Making sure your cream cheese is room temperature is very important when making cheesecake. Softened cream cheese mixes more smoothly and avoids lumps in the filling. For the creamiest cheesecake, use full-fat cream cheese bricks (like Philadelphia) and not the spreadable kind.
- Light Brown Sugar – White granulated sugar works, too.
- Eggs and Sour Cream – Like the cream cheese, these ingredients should also be at room temperature.
- Pumpkin Purée – I use a can of Libby’s. Be sure to use 100% pure pumpkin and not pumpkin pie filling! They aren’t the same ingredient, and pie filling won’t work in this recipe.
- Vanilla Extract and Pumpkin Pie Spice – To bring a delicious, cozy flavor to the pumpkin cheesecake. If you don’t have a pumpkin pie spice blend, use cinnamon or a mix of cinnamon, nutmeg, and ginger instead.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes. If you have a homemade pumpkin purée recipe that you love, you can use it to make this pumpkin cheesecake. In my experience, a 4-5 pound pumpkin will give you about 4 cups of pumpkin purée. Make sure your homemade version is completely smooth and free from lumps.
Since fresh pumpkin is more watery than canned, I recommend using a cheesecloth to squeeze out the extra moisture. Too much liquid in the batter prevents the cheesecake from setting properly. Alternatively, you can cook or bake the pumpkin to draw out the excess water.
The Perfect Cheesecake Crust
I use my easy homemade graham cracker crust as the perfect base for so many cheesecakes, from pumpkin cheesecake to my cannoli cheesecake and sugar cookie cheesecake recipes.
I added a half teaspoon of ground cinnamon to my graham cracker crust in this recipe (or pumpkin pie spice), which pairs wonderfully with the pumpkin. You could also use cinnamon-flavored graham crackers, which are delicious in pumpkin desserts!
If you’d like, you can switch up the graham crackers in the crust with Nilla wafers, gingersnaps, or Biscoff cookies without changing the quantities. Make sure you pulse the cookies well in the food processor or blender so that the crumbs are uniform in size. See the recipe card for the full recipe details.
How to Make Homemade Pumpkin Cheesecake
Before you begin, my #1 advice, especially if you’re new to baking cheesecakes, is to read through the recipe in full! Gather your ingredients and make sure they’re at room temperature, and let’s get started.
- Prepare the crust. Follow the steps to prepare your graham cracker crust by combining the ingredients and pressing the mixture into a 9-inch springform pan. Afterward, par-bake the crust at 350ºF for 8-10 minutes. It will need to cool completely before you fill it with the cheesecake batter.
- Make the cheesecake batter. Meanwhile, beat the cream cheese and sugar together, then add the pumpkin, sour cream, vanilla, and pumpkin pie spice to make the filling. Once smooth, add the eggs, one at a time. Take care not to overmix your batter.
- Fill the crust. Now, pour the pumpkin cheesecake batter into your cooled graham cracker crust. Wrap the bottom of the springform pan with a double layer of foil, making sure it’s watertight.
- Bake in a waterbath. Place your wrapped cheesecake into a larger pan (I like to use a large roasting pan as it’s roomy and deep enough to avoid spills). Fill the larger pan about a ¾ inch full with very hot water to make a water bath. It shouldn’t come up higher than the foil. Then, bake the cheesecake at 350ºF for 60 minutes. I like to bake my cheesecakes on the middle rack in the oven. This allows for the heat to circulate the best.
- Cool gradually. When the cheesecake is just set with a bit of wiggle in the middle, switch off the oven and crack the door. Leave the pumpkin cheesecake to rest inside the oven for 15 minutes. Afterward, take it out, loosen the edges with a knife, and allow the cheesecake to finish cooling at room temperature.
- Chill. Lastly, cover your cooled cheesecake and refrigerate it for at least 6 hours. I usually leave it in overnight. When it’s time to serve, release the cheesecake from the pan and enjoy slices topped with whipped cream or drizzled with caramel.
My Tips for the Best Pumpkin Cheesecake
- Use room temperature ingredients. Super important! Making sure that your cream cheese, sour cream, and eggs are at room temperature ensures that everything mixes in well (no lumps!). It also encourages even baking, preventing cracks in the cheesecake.
- Use a stand mixer if you have one for the best results. I do prefer a stand mixer for this recipe because the paddle attachment works great for cheesecake. It doesn’t whip as much air into the batter as you mix. Otherwise, take care not to overmix the batter if you use a hand mixer or fold the ingredients by hand.
- Bake in a springform pan. I use a 9-inch springform pan for this recipe. I know folks who bake cheesecake in a deep dish pie plate and have success, but I prefer the easy-release method that a springform pan allows. You release the sides and can present and slice your cheesecake perfectly!
- A little jiggle is a good thing. The cheesecake will be a little loose in the center when it’s done, and that’s OK. It will continue to set up as it rests in the oven and cools on the counter afterward.
- Prevent a burnt top. If you notice that the pumpkin cheesecake is browning too quickly, lightly tent it with foil. This happens sometimes when an oven doesn’t bake evenly.
- Cool the cheesecake completely. Cool at room temperature for about an hour, THEN cover the pan with foil and chill the cheesecake in the refrigerator for at least 6 hours, but preferably overnight. This ensures that the cheesecake fully sets before you slice into it.
- Make them mini. My mini pumpkin cheesecakes are a variation of this recipe baked in a muffin pan.
Storing and Freezing a Pumpkin Cheesecake
- Refrigerate. Keep this pumpkin cheesecake covered in the fridge for up to 4 days.
- Freeze. Cheesecake is a great dessert to make ahead and freeze. Store it after cooling and chilling (at least overnight) in the freezer for up to 30 days for best freshness. Just make sure it’s airtight. Thaw it in the refrigerator overnight before enjoying!
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More Pumpkin Recipes
Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: serves 12 1x
- Category: Cheesecake
- Method: Oven
- Cuisine: Dessert
Description
This easy pumpkin cheesecake recipe puts a fall spin on classic creamy cheesecake with real pumpkin purée and warm spices. It’s perfect for Thanksgiving or Christmas dessert!
Ingredients
Crust
- 1/3 cup butter, melted
- 1 3/4 cups graham cracker crumbs (about 15 full crackers)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Cheesecake
- 3 (8- ounce) blocks cream cheese, room temperature (24 ounces total)
- 1 1/4 cup light brown sugar
- 3 eggs, room temperature
- 1 (15- ounce) can pumpkin puree, like Libby’s
- 1/3 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
Crust
- Preheat oven to 350°F.
- In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake, cooling until it reaches room temperature.
Cheesecake
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the pumpkin, sour cream, vanilla, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl often to make sure everything is combined. With mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Don’t over-mix, but make sure all the ingredients are mixed in evenly and mixture is smooth.
- Pour the cheesecake filling on top of the cooled crust.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60 minutes, or until the center is almost set. It will still jiggle a little bit.
- Turn the oven off and prop the door open slightly. Allow the cheesecake to sit in warm oven for 15 minutes. Remove from the oven, run a knife around the edges of the pan to loosen it from the sides and cool for at least an hour until it reaches room temperature.
- Cover the pan and place in the refrigerator for at least 6 hours, or overnight.
- Release the sides of the springform pan when ready to slice and serve.
Notes
Store airtight in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 454
- Sugar: 26.5 g
- Sodium: 375.3 mg
- Fat: 29.7 g
- Carbohydrates: 40.9 g
- Protein: 7.9 g
- Cholesterol: 124 mg
Wonderful taste, and texture! I will be keeping this recipe.