Welcome to your new favorite fall dessert! This incredible pumpkin cheesecake recipe delivers a deliciously creamy texture and the perfect blend of warm autumn spices. It is truly a showstopper, making it ideal for holiday gatherings or a special weekend treat. Best of all, this easy recipe guarantees a crack-free cheesecake every single time.
Why You’ll Love This Pumpkin Cheesecake
You’ll adore this pumpkin cheesecake recipe for so many reasons, especially its irresistible charm.
- The filling is wonderfully creamy and light, with a balanced pumpkin flavor that tastes like autumn.
- A buttery graham cracker crust provides the perfect crunchy contrast to the smooth filling.
- It offers an impressive presentation, making you look like a seasoned baker without the fuss.
- This recipe is straightforward, designed for beginners to achieve bakery-quality results.
- You won’t need a tricky water bath, simplifying the baking process significantly.
- It is a fantastic make-ahead dessert, perfect for entertaining stress-free.
Ingredients
Gathering the right ingredients is key to creating this perfect pumpkin cheesecake recipe. Ensure everything is ready before you start mixing!
For the Crust:
- 1 1/2 cups graham cracker crumbs, from about 13 whole graham crackers
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
For the Pumpkin Cheesecake:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz pumpkin puree, Libby’s brand, or well-drained homemade puree
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 1/2 tsp pumpkin pie spice, plus more to dust
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
- Caramel sauce
- Whipped Cream
Notes & Substitutions
Always start with room temperature ingredients, especially cream cheese and eggs. This helps them combine smoothly without lumps, leading to a perfectly consistent pumpkin cheesecake. For the crust, feel free to substitute graham crackers with gingersnap cookies, vanilla wafers, or Biscoff cookies for different flavor profiles. We highly recommend using Libby’s brand pumpkin puree; it has the ideal consistency and flavor for baking. Sour cream adds a necessary tangy note and contributes to the cheesecake’s luxurious, silky texture. You can adjust the brown sugar slightly if you prefer a less sweet or sweeter dessert.
Understanding why room temperature ingredients are crucial for baking can improve your results, as detailed by culinary experts. Room temperature ingredients blend more smoothly and promote better texture and lift in baked goods.
Equipment
Having the right tools makes baking this easy pumpkin cheesecake recipe even simpler.
- 9-inch springform pan (with 3-inch tall walls)
- Food processor
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowls
- Whisk and rubber spatula
- Foil-lined sheet pan
- Small loaf pan (for water)
- Cooling rack
- Measuring cups and spoons
Instructions
Follow these easy, step-by-step instructions to create the ultimate pumpkin cheesecake recipe that will impress everyone.
Prepare the Crust:
- Prep – Preheat your oven to 350˚F. Pulse the graham crackers in a food processor until they form fine, even crumbs.
- Bake – In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until all ingredients are thoroughly mixed. Transfer this mixture into your 9-inch springform pan. Use the back of a large spoon or your fingers to firmly press the crumbs into the bottom and about 1/2 inch up the sides of the pan. Place the springform pan on a foil-lined sheet pan to catch any potential drips. Bake the crust at 350˚F for 8 minutes. Remove the crust from the oven and allow it to cool completely to room temperature while you prepare the filling.
Make the Pumpkin Cheesecake Filling:
- Beat the cream cheese – Reduce your oven temperature to 325°F. In the bowl of your stand mixer fitted with the paddle attachment, beat the softened cream cheese and packed light brown sugar on medium speed. Continue beating for about 5 minutes, until the mixture is light, fluffy, and completely free of lumps. Stop and scrape down the sides of the bowl once or twice to ensure everything is incorporated evenly.
- Mix the pumpkin – In a separate, large bowl, use a whisk to thoroughly combine the pumpkin puree, large eggs, sour cream, all-purpose flour, pumpkin pie spice, salt, and vanilla extract. Whisk until all ingredients are well blended and smooth. Gently add this pumpkin mixture to the cream cheese filling in the mixer bowl. Mix on low speed just until everything is combined, taking care not to overmix. Scrape down the bowl as needed to ensure a uniform batter.
Bake and Chill:
- Bake – Carefully transfer the pumpkin cheesecake filling into your pre-baked and cooled crust. Tap the pan firmly on the counter about 15 times to release any trapped air bubbles, which helps prevent cracks. Place a small loaf pan, half-filled with hot water, on the oven rack next to your cheesecake. This steam helps create a moist environment. Bake the cheesecake at 325˚F for 50-60 minutes. The edges should appear set, but the center 3 inches should still have a slight wobble when you gently jolt the pan.
- Chill and Serve – Once baked, turn off the oven. Prop the oven door open slightly with a wooden spoon for 30 minutes, allowing the cheesecake to cool slowly and prevent cracking. After this slow cool, remove the cheesecake from the oven. Immediately run a thin knife around the outer edges of the cheesecake (inside the springform pan) to release any tension. Let it cool completely on a wire rack at room temperature for approximately 2 hours. Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. To serve, carefully release and remove the springform pan sides. Slice the chilled cheesecake and add your desired toppings, such as caramel sauce or whipped cream.
Pro Tips & Troubleshooting
Achieving a perfect pumpkin cheesecake recipe every time is easy with these simple tips.
- Preventing Cracks: Avoid overmixing the batter, as this incorporates too much air. The steam from the loaf pan creates a humid environment, which helps. Resist the urge to open the oven door during baking. Do not overbake; the center should still be slightly wobbly. Running a knife around the edges right after baking releases tension. A gradual cooling process is crucial for preventing cracks.
- Fixing Cracks: If small cracks appear, don’t worry! Generous toppings like whipped cream, caramel sauce, or a dusting of powdered sugar can easily cover them.
- Pumpkin Puree Quality: Always use 100% pure pumpkin puree, not pumpkin pie filling. A high-quality, dense puree like Libby’s contributes significantly to the cheesecake’s texture and flavor.
It’s important to understand the key distinctions between pumpkin puree and pumpkin pie filling for optimal baking results. Pumpkin puree is pure pumpkin, while pie filling contains added spices and sweeteners.
Serving, Storage & Variations
This versatile pumpkin cheesecake recipe shines in many ways.
Serving Suggestions:
- Drizzle generously with homemade caramel sauce for an extra touch of decadence.
- Top slices with freshly whipped cream, perhaps infused with a hint of rum or maple syrup.
- Dust lightly with extra pumpkin pie spice or ground cinnamon for a beautiful finish.
- Consider candied pecans, chocolate ganache, or even a berry compote for unique toppings.
Storage Instructions:
- Store leftover cheesecake tightly covered with plastic wrap in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices or the whole cheesecake (after chilling) wrapped tightly in plastic wrap, then foil. It will keep well for up to 3 months.
- Thaw frozen cheesecake in the refrigerator overnight before serving for the best texture.
Recipe Variations:
- Experiment with different crusts like gingersnaps or chocolate wafers for a unique twist.
- Divide the batter into mini cheesecake pans with paper liners for individual servings, adjusting baking time.
- Adjust the amount of pumpkin pie spice to suit your preference, adding a pinch of ground ginger or cloves for more warmth.
Nutrition Information
This pumpkin cheesecake recipe offers a delightful balance of flavor and energy.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrate Content | 44 g |
| Protein Content | 7 g |
| Fat Content | 28 g |
| Saturated Fat Content | 16 g |
| Trans Fat Content | 0.2 g |
| Cholesterol Content | 129 mg |
| Sodium Content | 331 mg |
| Fiber Content | 2 g |
| Sugar Content | 34 g |
| Potassium Content | 241 mg |
| Vitamin A Content | 6548 IU |
| Vitamin C Content | 2 mg |
| Calcium Content | 116 mg |
| Iron Content | 2 mg |
Disclaimer: Nutritional values are estimates based on calculations and may vary based on specific ingredients and preparation methods.
FAQ (Frequently Asked Questions)
You have questions, and we have answers to help you master this delightful pumpkin cheesecake recipe.
- Can I substitute sour cream with Greek yogurt? Yes, you can substitute full-fat Greek yogurt for sour cream in equal amounts. It will provide a similar tang and moisture.
- Is a water bath truly unnecessary for this recipe? Absolutely! Our method, including the steam pan and slow cooling, effectively prevents cracks without the hassle of a water bath.
- How to prevent cheesecake from cracking? Avoid overmixing, use room temperature ingredients, do not open the oven door frequently, and cool the cheesecake gradually in the oven.
- Can I use pumpkin pie mix? No, pumpkin pie mix contains added spices and sweeteners. You need 100% pure pumpkin puree for this recipe.
- How to quickly bring ingredients to room temperature? For cream cheese, unwrap and microwave on low for 15-20 seconds. For eggs, place them in a bowl of warm water for 5-10 minutes.
- Can this recipe be made into mini cheesecakes? Yes, simply press the crust into lined muffin tins and reduce the baking time to about 20-25 minutes, then cool and chill as directed.
Conclusion
This pumpkin cheesecake recipe is the epitome of simple elegance, perfect for any baker looking to create a stunning dessert without the stress. You’ve now unlocked the secrets to a crack-free, incredibly creamy, and perfectly spiced treat that truly celebrates the flavors of fall. Don’t hesitate to make this delightful dessert your go-to for holidays or any time you crave a touch of pumpkin perfection.
The Best Pumpkin Cheesecake Recipe (No Water Bath Required!)
Ingredients
Equipment
Method
- Preheat oven to 350˚F and finely pulse graham crackers in a food processor.
- Combine crust ingredients and press into a 9-inch springform pan, extending 1/2 inch up the sides. Bake on a foil-lined sheet pan at 350˚F for 8 minutes, then cool.
- Preheat oven to 325°F. Beat softened cream cheese and brown sugar until light and fluffy for 5 minutes, scraping the bowl.
- Whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla in a separate bowl until combined. Add this to the cream cheese mixture and mix on low speed until just combined.
- Transfer filling to the cooled crust, tap the pan to release air, and place on the center rack with a loaf pan of hot water. Bake at 325˚F for 50-60 minutes until edges are set with a slight center wobble. Turn off the oven, prop the door open, and cool slowly for 30 minutes.
- Run a knife around the cheesecake edges, then cool on a rack for about 2 hours until room temperature. Wrap and refrigerate for at least 4 hours or overnight before removing from the pan, slicing, and adding toppings.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
