A creamy, spiced pumpkin cheesecake recipe with a buttery graham crust. Step-by-step instructions and crack-proof tips for Thanksgiving.
This pumpkin cheesecake recipe gives you the creamy texture of a classic New York cheesecake with the warm flavor of pumpkin pie. A cinnamon graham cracker crust, a smooth spiced filling and a slow, gentle bake make this pumpkin cheesecake recipe one of the most reliable fall desserts you can bake. The cheesecake slices cleanly, tastes even better the next day and can be made up to three days ahead. If you have ever worried about cracks or a soggy center, this pumpkin cheesecake recipe explains exactly how to avoid both.
Quick facts
- Serves: 12 to 14 slices
- Pan: 9-inch springform
- Prep time: 30 minutes
- Bake time: about 1 hour
- Chill time: at least 6 hours, ideally overnight
Why You Will Love This Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe is dependable, make-ahead friendly and full of cozy fall flavor. It uses simple ingredients, a straightforward method and a gentle oven temperature that protects the texture. Here is what makes it a keeper:
- Creamy, dense texture that is never watery
- A balanced spice blend that tastes like pumpkin pie
- Easy crack-prevention tricks built into the method
- Needs to be made ahead, so holiday day is stress-free
A Thanksgiving Dessert That Saves You Time
Because this pumpkin cheesecake recipe must chill overnight, you can finish the dessert two or three days before Thanksgiving. That frees your oven and your schedule on the big day, and the flavor improves as the spices settle into the filling.
Ingredients for the Pumpkin Cheesecake Recipe
The ingredients in this pumpkin cheesecake recipe are easy to find. Make sure you buy plain pumpkin puree, not pumpkin pie filling, and take the cream cheese and eggs out of the fridge an hour before you begin.
Crust
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/3 cup (65 g) brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons (85 g) butter, melted
Pumpkin Cheesecake Filling
- 24 oz (680 g) block cream cheese, room temperature
- 3/4 cup (150 g) sugar
- 1 cup (225 g) pumpkin puree
- 1/2 cup (120 g) sour cream
- 3 large eggs, room temperature
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
How to Make the Pumpkin Cheesecake Recipe Step by Step
This pumpkin cheesecake recipe has eight clear steps. Read them once before you start, and keep the oven at a steady 325°F (160°C) throughout.
Step 1: Prepare the Pan
Grease a 9-inch springform pan and wrap the outside with a double layer of foil. The foil keeps any butter or moisture from leaking out as you bake and protects the cheesecake if you decide to use a water bath.
Step 2: Press and Bake the Crust
Mix the crust ingredients until they look like damp sand, then press them into the bottom of the pan and about one inch up the sides. Bake for 8 minutes and cool slightly. A firm, even press is the secret to a crust that holds together when you slice the pumpkin cheesecake.
Step 3: Blot the Pumpkin Puree
Spread the puree on a few paper towels and press gently to remove extra moisture. This quick step is the most overlooked part of any pumpkin cheesecake recipe, because wet puree is the main cause of a soggy center.
Step 4: Beat the Cream Cheese
Beat the cream cheese and sugar on low speed until completely smooth, scraping the bowl often. Smooth cream cheese now means a silky cheesecake later, because lumps will not disappear once the eggs go in.
Step 5: Add the Remaining Ingredients
Mix in the sour cream, pumpkin, cornstarch, vanilla, spices and salt. Add the eggs one at a time, mixing on low just until each one disappears. Over-mixing at this point adds air, so stop as soon as the batter is uniform.
Step 6: Bake the Pumpkin Cheesecake
Pour the filling over the crust and bake for 60 to 70 minutes. The edges should look set while the center still wobbles like gelatin. If you like, place a pan of hot water on the rack below to add gentle steam, which helps this pumpkin cheesecake recipe bake evenly.
Step 7: Cool in the Oven
Turn off the heat, prop the door open and leave the cheesecake inside for one hour. Then run a thin knife around the edge to loosen the sides. Slow cooling prevents the sudden temperature change that causes cracks.
Step 8: Chill Overnight
Cool completely on the counter, then refrigerate for at least 6 hours. Release the springform sides only when the cheesecake is fully cold, then slice with a hot, clean knife.
How to Prevent Cracks in Your Pumpkin Cheesecake
Cracks are the most common worry with any pumpkin cheesecake recipe, but they are easy to avoid.
Mix on Low Speed
High speed whips in air. When the cheesecake bakes, air bubbles expand and then collapse, leaving cracks across the surface.
Do Not Overbake
Pull the cheesecake while the middle still wobbles. It will finish setting as it cools. An instant-read thermometer should read about 150°F (65°C) in the center.
Cool Gradually
Gradual cooling is the final safeguard in this pumpkin cheesecake recipe. Resting the cake in the turned-off oven and then on the counter avoids shocking it with cold air.
Topping Ideas for the Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe is delicious plain, but a topping makes it feel special:
- Whipped cream with a pinch of cinnamon
- Salted caramel sauce and toasted pecans
- Maple cream cheese frosting piped around the edge
- Candied pecans or pepitas for crunch
Pumpkin Cheesecake Recipe Variations
The base pumpkin cheesecake recipe is easy to change:
- Gingersnap crust: swap the graham crumbs for crushed gingersnaps for deeper spice
- Chai spice: add a pinch of cardamom and black pepper to the filling
- Bourbon: stir in one tablespoon of bourbon with the vanilla
- Mini version: bake the filling in a muffin tin for 20 minutes
How to Store and Freeze Pumpkin Cheesecake
Cover the cheesecake loosely and keep it in the refrigerator for up to 5 days. To freeze, chill it fully, wrap it tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving, and add any toppings after thawing.
Pumpkin Cheesecake Recipe FAQ
Can I use pumpkin pie filling in this pumpkin cheesecake recipe?
No. Pumpkin pie filling already contains sugar and spices, and it will upset the balance of the recipe. Always use plain pumpkin puree.
Do I need a water bath for this pumpkin cheesecake recipe?
No, a water bath is optional. It adds gentle steam and can give a slightly creamier texture, but this pumpkin cheesecake recipe also works without one.
How do I know when the cheesecake is done?
The outer two inches look set, and the center shakes gently like set gelatin. It will firm up as it chills.
Why is my pumpkin cheesecake dense?
Density usually comes from over-mixing, cold ingredients or too much pumpkin moisture. Blot the puree and use room-temperature dairy.
Final Thoughts on the Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe is smooth, spiced and nearly foolproof. With a few small habits, like blotting the pumpkin, mixing on low and cooling slowly, you will bake a bakery-quality cheesecake at home. Make it a few days ahead, serve it with whipped cream and enjoy your best fall dessert yet.
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