My easy, creamy Pumpkin Cheesecake recipe is made completely from scratch WITHOUT a water bath! I’m including lots of tips and tricks to prevent cracks so yours can turn out just like the pictures. Recipe includes a how-to video!
The Perfect Cheesecake For Fall
You’re not getting tired of cheesecake yet, right? I know I’m not. I’ve received quite a few requests for how to turn my classic cheesecake into a pumpkin cheesecake, so I figured it was about time I re-shared this recipe. This one is just as easy as my classic recipe, and of course, it’s made WITHOUT a water bath…yay!
We’ll be serving our pumpkin cheesecake on my homemade graham cracker crust and topping it off with a cinnamon version of my homemade whipped cream. It’s a perfectly spiced fall cheesecake that would make a great Thanksgiving dessert (and, in my opinion, it’s WAY better than pumpkin pie!).
Why you should try my recipe:
- No water bath needed. Let me repeat that: No water bath!
- Classic cheesecake flavor infused with just the right amount of pumpkin.
- 100% from-scratch!
- Includes tips on how to prevent cracks.
What You Need
Take note of these ingredients before starting the recipe–they’re important!
- Cream cheese. As with all of my cheesecake recipes, you want to make sure you use full-fat, brick-style cream cheese and not the kind the comes in a tub, which can cause the cheesecake to not bake properly.
- Pumpkin puree. Do NOT use pumpkin pie filling, which has additives and flavoring that we do not want in our cheesecake! We’re looking for the plain, 100% pumpkin that’s often (confusingly) sold right beside the pie filling.
- Sour cream. I’m a staunch believer that cheesecake without sour cream simply isn’t worth wasting your time on. Sour cream gives you rich depth of flavor that is critical for that classic cheesecake flavor. And critical for guaranteeing that your guests ask for the recipe after they’ve tried a bite.
- Eggs. It’s best if they are are room temperature and give them a light mix with a fork so they incorporate easily.
- Pumpkin pie spice. This gives our pumpkin cheesecake a beautiful spiced flavor that complements the pumpkin SO well. If you don’t have your own, now is the time to whip up a batch of my homemade pumpkin spice.
SAM’S TIP: I like to remove my eggs, cream cheese, and sour cream from the fridge at least an hour before I begin making my cheesecake. They will combine more evenly this way, which makes for a uniform batter and reduces the risk of cracks.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake
- Prepare your graham cracker crust and set it in the fridge to chill.
- Cream together the cream cheese and sugars until well-combined.
- Stir in the sour cream, then add the vanilla, pumpkin, and pumpkin spice.
- Add the eggs on at a time and mix until just combined after each.
- Spread the batter into your crust and bake for 40 minutes.
- Let the cheesecake cool to room temperature, then chill for at least 6 hours.
- Top with cinnamon whipped cream and enjoy!
SAM’S TIP: It’s important that the eggs are fully incorporated into the batter, but don’t overdo it. Stir the batter on low-speed just until each egg has been incorporated.
Tips for a Crack-Free Cheesecake
Like my other cheesecake recipes, this cheesecake is made WITHOUT a water bath. If you’ve made any of my other recipes, like my chocolate cheesecake, you’ve already seen these, but they’re worth repeating. To avoid cracks, make sure you follow these tips:
- Use room temperature ingredients. Set your cold ingredients out beforehand and don’t try to soften/warm them up quickly in the microwave (you can end up melting your ingredients this way!).
- Don’t over-beat your eggs! Not only can this make your cheesecake crack, but it can also ruin the texture and make it mealy and dry.
- Don’t open the oven! Opening the oven door drastically reduces the temperature, which can slow the baking process and can cause your cheesecake to crack and sink.
- Cool slowly! Rapid cooling is a surefire way to end up with a big crack in the center of your pumpkin cheesecake (even if it was smooth when it first came out of the oven!). Let your cheesecake cool slowly! I let mine cool on top of the oven where it’s still warm, but you can also leave it in your (turned off) oven with the door open to let it come to room temperature before refrigerating.
- Mind the crust! When you’re pressing your crust into the pan, press it up the sides, too, as high as you can! Cracks are most often caused by tension that happens as the cheesecake tries to contract in the pan. The edges are usually stuck to the side, and the tension of trying to shrink but not being able to can cause cracks. I actually can’t believe it took me so many years to learn this tip, it’s an absolute game changer and I didn’t realize how obvious it was until I developed my lemon cheesecake. If you only try one of these tips to avoid cracks, make it this one. Oh, and if you didn’t get your pumpkin cheesecake crust up quite as high as you needed to, just immediately after baking run a sharp knife around the edge of the cheesecake to loosen it from the pan.
SAM’S TIP: If you follow all my tips and your cheesecake still cracks, don’t panic–it will still taste amazing! You can simply cover it with your cinnamon whipped cream or top it with chocolate ganache, and no one will even know!
Frequently Asked Questions
I don’t recommend it, as most store-bought crusts come in small pie tins that aren’t large enough to hold the amount of batter that this recipe makes. You would need at least two store-bought crusts, and the baking time would be reduced quite a bit.
I suggest you use my homemade crust instead; it takes just a few ingredients and a few minutes of your time to make and will fit the pan perfectly!
You can store your cheesecake in the refrigerator for up to 5 days. Make sure you cover your cheesecake with plastic (or store it in an airtight container) to keep it from absorbing other odors in the fridge. You can also freeze your pumpkin cheesecake (after it’s cooled as indicated in the recipe) for several months. I like to cut mine into slices and wrap and freeze them individually.
I leave mine in the springform pan until I’m ready to serve, then I remove the ring and serve. When I need to store it again, I’ll put the ring back on.
If you’d like to remove your pumpkin cheesecake onto a pretty platter, use a spatula to gently pry the bottom up from the bottom of the pan and very gently slide it onto a serving platter.
I hope you love this fall twist on my classic cheesecake 🍂
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Pumpkin Cheesecake
Ingredients
- 1 graham cracker crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked). Click the link for recipe.
- 24 oz (680 g) cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- ¾ cup (150 g) brown sugar packed
- ½ cup (100 g) sugar
- ⅓ cup (80 g) sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup (244 g) pumpkin puree¹
- 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
Recommended Equipment
Instructions
- Preheat oven to 350F (175C)² (see note).
- Prepare graham cracker crust in a 9″ springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.1 graham cracker crust
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well and lump-free.24 oz (680 g) cream cheese, ¾ cup (150 g) brown sugar, ½ cup (100 g) sugar
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.⅓ cup (80 g) sour cream
- Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.1 ½ teaspoon vanilla extract, 1 cup (244 g) pumpkin puree¹, 2 ½ teaspoons pumpkin pie spice
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).3 large eggs
- Spread cheesecake batter evenly over prepared crust.
- Transfer pan to a foil lined baking sheet and place in center rack of 350F (175C) oven. Bake for 40 minutes or longer (see note!), until center of cheesecake is almost set (center may jiggle very slightly, edges should be set and may be slightly puffed or very slightly cracked).
- Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
- Before serving, prepare your cinnamon whipped cream.
Cinnamon Whipped Cream³
- For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.¾ cup (175 ml) heavy cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract, ⅛ teaspoon ground cinnamon
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!
Notes
¹Pumpkin note
Be sure to grab pure pumpkin puree (the only ingredient on the can should be “pumpkin”) and not “pumpkin pie filling”, which contains other ingredients and is usually sold right beside the pumpkin puree.²Video note
Whoops! The video says to preheat the oven to 375F but this cheesecake should actually be baked on 350F (as the written recipe indicates) instead.Baking time
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 40 minutes (the amount of time it takes me) and adding time as needed. Some readers have reported needing to bake their cheesecake upwards of an hour! Follow the cues indicated in the recipe to tell that it’s done, you can use an instant read thermometer to check that it’s done if you aren’t sure, the temperature should exceed 160F (70C).³Whipped cream
I used a Wilton 2D tip to pipe the whipped cream onto my cheesecake.Storing
Store in an airtight container in the refrigerator for up to 5 days. Pumpkin cheesecake may also be frozen for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe originally published 10/13/2017, while the recipe remains the same, the post has been updated and improved and a video has been added!
Related Recipes
My pumpkin cheesecake recipe was originally published in 2017. The recipe remains unchanged, but I’ve updated the photos, added a video, and updated the blog post to make it more helpful.
Jody
Every time I make a pumpkin cheesecake, which has been a couple of times a year for probably 30+ years, I have to look up a recipe. This is the best one I have found. It’s a keeper! I like the ease of the no bake crust, no water bath, and the dessert itself is delicious!!
Emily @ Sugar Spun Run
We’re so happy to hear that, Jody! Thanks for the review 🩷
Shannon
Great recipe, quick and easy. A big hit! Thank you!
Nicole
I’ve made this cheesecake several times now and its’s always a big hit but doesn’t last long with my two sons around. I made it for Christmas Day a few days ago and tweaked things a bit based on my boys feedback. I doubled the amount of pumpkin purée so used two cups instead of one and as well as the pumpkin pie spice I added some extra cinnamon. Delicious! But I think the best tweak I made initially, and now use every time, is when using Sam’s Easy Graham Cracker Crust Recipe I substitute Ginger Nut biscuits (don’t include actual nuts, bought in UK) for the graham crackers. The ginger flavour of the biscuits (cookies in US) with the pumpkin is so yummy. I’ve surprised myself as I’m no baker but this cheesecake recipe is so good and has become my signature dessert.
Emily @ Sugar Spun Run
Sounds tasty, Nicole! We’re so happy it’s a hit for you 😊
Lydia
Best Cheesecake I’ve ever made! Barely a crumb was left over. Definitely will make again!
Emily @ Sugar Spun Run
We’re so happy it turned out so nicely for you! 🩷
Rachel Minert
I’ve never made a cheesecake without water bathing. I’m a bit nervous, how doesn’t it need water bathing? Could you water bath it?
Emily @ Sugar Spun Run
Hi Rachel! We actually talk about this throughout the post and in detail in the section titled, “Tips for a Crack-Free Cheesecake”. If you follow the tips there, you shouldn’t have any issues with cracking 😊
Savanna
so I had to make some adjustments as I did not have 24 oz of cream cheese I only had 16 so I just literally did everything less a third so if it was a cup of sugar I did 2/3 of sugar if it was 3/4 of a cup I did half I hope I was able to mathematically make it make sense I did the pumpkin recipe before but it was too pumpkin forward for me so I was hoping for more of a cheesecake cheese forward as opposed to the pumpkin forward so I only actually put a couple teaspoons of the pumpkin puree praying it comes out okay but my crust oh I made it myself this time last time I did a pre-made cuz I had already bought it but this time I actually made my own crust and let me tell you with a couple sprinkles of pumpkin pie spice that will be the best part it’s like a pumpkin pie spice infused pie crust
Rebecca
Would the recipe also work well just using a pre-made graham cracker crust without the springform pan?
Sam
Hi Rebecca! You’ll have much more batter than you need (might be enough for two pre made crusts or more) and you will need to bake it for less time.
Tanya
Curious if you have ever frozen this recipe. Obviously the whip cream is not going to put on until serving but the cheesecake itself.
Sam
Hi Tanya! I have not personally frozen it, but I don’t see any reason why it couldn’t work. 🙂
Tanya
I guess we will find out at Christmas dinner this year! I am sure it will be fine as well💜
Shea
This may be the best cheesecake I’ve ever made! It’s sooo creamy. And so easy. I would be careful though to grease the pan well, because if the sides stick, it WILL get a gigantic crack down the center. Still delicious though!
LeeAnn
This is a great recipe, I made it for the winner of a silent auction recently and they LOVED it, it so I made one as a gift for a neighbor who had just lost her mom and she LOVED it. I made stabilized cinnamon whipped cream for the top and garnished with candied pecans from Trader Joes. What I discovered about my cheesecake cracking in my first test run, was that I didn’t have the crust going far enough up the side of the pan so the cheesecake stuck to the pain creating a crack in the middle. The next time I made sure to get the crust all the way up the pan and then trimmed off the excess after baking (there was a little that was higher than the cheesecake) No cracks!
Alexandrea Jenkins
This was my FIRST EVER cheesecake and you made the recipe so easy to follow.
I took all of your tips and my cheesecake was smoothe, didn’t crack, and everyone thought it was the best cheesecake ever!!
Now I’m addicted to making cheesecakes and that’s what everyone is getting for Christmas! Thank you for this easy recipe!!
I added a pinch of sea salt to the crust for that salty sweet kick.. delish!
Sam
I’m so happy to hear this, Alexandrea! Thank you so much for trying my recipe, I appreciate it!
Michele
A must-use recipe! Baked my Thanksgiving desert following this exact recipe, down to the homemade crust, and it was a hit! I had to substitute traditional graham crackers with gluten-free graham crackers, and it still turned out perfectly. I was particularly nervous with how the GF substitute would bake, but it baked perfectly— I couldn’t believe it. So I firmly believe you can EASILY make this recipe GF if you really needed too! This recipe will be saved for sure.
karen cunningham
great recipe , is there anything I can substitute for the pumpkin for another flavour?
Sam
I’m so glad you enjoyed it so much, Karen! A different flavor would require a little bit more than just swapping out the pumpkin, but I do have lots of other options like: lemon cheesecake, apple pie cheesecake, blueberry cheesecake, raspberry cheesecake, oreo cheesecake, and many more! I hope you love the others just as much! 🙂
Evan
Oh wow! Thank you so much for this blessipe! I made this for my whole family for thanksgiving. And now I really need to be giving you thanks! This deliciousness had me receive a ton of love and giant compliments!
Sam
I’m so glad everyone enjoyed it so much, Evan! 🙂
Xander
Just made this for thanksgiving! it was great and even though I personally don’t like pumpkin, I still was amazed by this cheesecake. It wasn’t too pumpkin-y and tasted great. Only reason I gave it 4 stars instead of 5 was because I think the whipped cream could taste a bit richer and my cook time was 2 hours to 2 hours 10 minutes. I don’t exactly know what happened there but it turned out just the same texture and color and went well, just a much longer cook time. No cracks even!