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Beautifully presented slice of pumpkin cheesecake recipe with whipped cream and caramel sauce.

The Best Pumpkin Cheesecake Recipe (No Water Bath Required!)

Indulge in this delicious and easy-to-make pumpkin cheesecake recipe that doesn't require a water bath. Featuring a buttery graham cracker crust and a rich, spiced pumpkin filling, it's the perfect dessert for any occasion.
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Prep Time 35 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 43 minutes
Servings: 12 slices
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Food processor
  • Medium bowl
  • 9-inch springform pan
  • Foil-lined sheet pan
  • Mixer with paddle attachment
  • Whisk
  • Loaf pan
  • Wooden spoon
  • Knife
  • Rack

Method
 

Make the Crust
  1. Preheat oven to 350˚F and finely pulse graham crackers in a food processor.
  2. 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.
Make the Pumpkin Cheesecake
  1. Preheat oven to 325°F. Beat softened cream cheese and brown sugar until light and fluffy for 5 minutes, scraping the bowl.
  2. 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.
  3. 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.
  4. 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

Cooling and chilling are crucial for the cheesecake's final texture and to prevent cracks. Ensure the cheesecake is fully cooled to room temperature before refrigerating for at least 4 hours or overnight. The loaf pan with hot water in the oven helps create steam, which aids in preventing cracks without needing a full water bath.