A delicious slice of pumpkin cheesecake topped with whipped cream and caramel sauce on a white plate with a fork.

Get ready to create the ultimate fall dessert with this incredible pumpkin cheesecake recipe! This delightful treat combines a rich, spiced pumpkin filling with a buttery graham cracker crust, delivering pure comfort in every bite. Our easy method promises a velvety smooth texture and a beautiful, crack-free presentation, all without the fuss of a traditional water bath. You’ll love how simple it is to achieve impressive results.

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Why You’ll Love This Pumpkin Cheesecake

You are going to adore making and sharing this fantastic dessert. This easy pumpkin cheesecake recipe truly simplifies baking for everyone, especially beginners.

Experience a velvety smooth, perfectly spiced filling that melts in your mouth.
Enjoy a crunchy, flavorful graham cracker crust that provides the ideal contrast.
This amazing dessert is perfect for holidays or any special occasion, and you can easily make it ahead.
Our simple method eliminates the need for a complicated water bath, making baking stress-free.
Impress your guests with beautiful, crack-free results that look like they came from a professional bakery.

Ingredients

For an unforgettable pumpkin cheesecake, gather these key items. Using high-quality ingredients ensures the best flavor and texture for your dessert. Always start with fresh ingredients for superior results in your baking projects.

For the Crust

Graham cracker crumbs: You will need 1½ cups, which comes from about 13 whole graham crackers or use pre-crushed for convenience.
Unsalted butter: Six tablespoons, melted. This binds the crust together beautifully.
Granulated sugar: One tablespoon, adding a touch of sweetness to the base.
Cinnamon: Half a teaspoon, for a warm, inviting spice.

For the Pumpkin Cheesecake

Cream cheese: Twenty-four ounces, full-fat and softened to room temperature. This is crucial for a smooth batter.
Packed light brown sugar: One and a half cups, for deep, molasses-like sweetness.
Pumpkin puree: Fifteen ounces, 100% pure pumpkin, not pie filling. Libby’s brand is highly recommended for consistency.
Large eggs: Four, at room temperature. They provide structure and richness.
Sour cream: One-quarter cup, adds moisture, a subtle tang, and helps create a creamy texture.
All-purpose flour: Two tablespoons, acts as a gentle stabilizer for the filling.
Pumpkin pie spice: Two and a half teaspoons, for those iconic warm fall flavors. Plus, a little extra for dusting!
Salt: One-quarter teaspoon, balances the sweetness of the dessert.
Real vanilla extract: One tablespoon, enhances all the other flavors.

Optional Toppings

Caramel sauce: Homemade is always recommended for superior taste.
Whipped cream: Freshly made is simple and elevates the dessert.
Extra pumpkin pie spice: Perfect for a final decorative dusting.

Notes & Substitutions

To achieve the best pumpkin cheesecake texture and flavor, pay close attention to these tips. Slight adjustments can make a big difference in your baking success.

Crackers: Feel free to get creative with your crust! Instead of graham crackers, try crushed gingersnaps for a spicier kick, vanilla wafers, shortbread cookies, or Biscoff cookies.
Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will throw off the recipe. If using homemade puree, ensure it is very well-drained to prevent a watery cheesecake. Libby’s brand is consistently excellent.
Room Temperature Ingredients: This tip cannot be stressed enough! Ensure your cream cheese, eggs, and sour cream are all at true room temperature. This guarantees a smooth, lump-free batter that bakes evenly and prevents cracks. Research highlights how room temperature ingredients blend more easily to create a light, airy mixture.

Equipment

You’ll need a few essential tools for this amazing pumpkin cheesecake. Having the right equipment makes the baking process smoother and more enjoyable. Gather these items before you begin.

9-inch springform pan: This is absolutely essential for cheesecakes, allowing for easy removal and a beautiful presentation.
Food processor: Perfect for quickly crushing graham crackers into fine, even crumbs.
Stand mixer (with paddle attachment): Ideal for beating the cream cheese and sugar until light and fluffy.
Loaf pan: Used to hold hot water in the oven, providing steam without a full water bath.
Wire rack: Crucial for allowing the cheesecake to cool completely and evenly.
Mixing bowls: Several bowls are needed for combining various ingredients.
Spatula: Handy for scraping down the sides of the mixer bowl and folding ingredients gently.

Instructions

Making this delightful pumpkin cheesecake is simpler than you think! Follow these step-by-step instructions for a perfect, crack-free dessert every time. Take your time with each stage to ensure the best results.

Make the Crust

Prep: Preheat your oven to 350˚F (175˚C). Pulse graham crackers in a food processor until fine crumbs form.
Combine: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted unsalted butter. Mix until all the crumbs are evenly moistened.
Press: Transfer the mixture into a 9-inch springform pan with 3-inch tall walls. Use a large spoon or the bottom of a flat glass to firmly press the crumbs into the bottom of the pan, extending about ½ inch up the sides.
Bake: Place the springform pan on a foil-lined sheet pan. This catches any potential butter drippings and makes cleanup easier. Bake at 350˚F (175˚C) for 8 minutes. Remove from the oven and let it cool completely to room temperature.

Make the Pumpkin Cheesecake

Reduce Oven Temperature: Lower your oven temperature to 325°F (160˚C). This lower temperature helps prevent cracks in the cheesecake.
Beat Cream Cheese: 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 bowl once or twice to ensure everything is well combined.
Mix Pumpkin Mixture: In a separate medium bowl, use a whisk to stir together the pumpkin puree, large eggs, sour cream, all-purpose flour, pumpkin pie spice, salt, and real vanilla extract. Whisk until all these ingredients are thoroughly combined and smooth. This creates the flavorful pumpkin cheesecake base.
Combine Fillings: Add the pumpkin mixture to the cream cheese filling in the stand mixer. Mix on low speed just until well combined. Be careful not to overmix, as this can incorporate too much air and lead to cracks. Scrape down the bowl as needed to ensure an even blend.
Pour and Settle: Transfer the creamy filling into the pre-baked and cooled crust. Gently tap the pan on the counter about 15 times. This crucial step helps release any trapped air bubbles, contributing to a smooth, crack-free surface.
Bake with Steam: Place a loaf pan half-filled with hot water on the center rack of your oven. This creates a steamy environment, which is our secret to a gorgeous pumpkin cheesecake without a full water bath. Place your cheesecake on the same rack. Bake at 325˚F (160˚C) for 50-60 minutes. The cheesecake is done when the edges are set and firm, but the center 3 inches still has a slight wobble when you gently jolt the pan.
Slow Cool: Turn off the oven and prop the door open with a wooden spoon. Leave the cheesecake inside for 30 minutes to cool slowly. This gradual temperature change is vital for preventing cracks.
Final Cooling & Chill: Once out of the oven, immediately run a thin knife around the edges of the springform pan. This helps release any tension that might cause cracks as it cools. Cool the cheesecake completely on a wire rack at room temperature for about 2 hours.
Refrigerate: Once completely cool, wrap the cheesecake tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period is essential for the cheesecake to fully set and develop its rich flavors.
Serve: To serve, carefully remove the chilled cheesecake from the springform pan. Slice it with a sharp, warm knife (wipe between slices for clean cuts) and add your desired toppings. This perfect pumpkin cheesecake is ready to impress!

Pro Tips & Troubleshooting

Achieving a flawless pumpkin cheesecake is easier with a few expert tricks. These tips address common issues and ensure a beautiful dessert.

Preventing Cracks:
- Avoid Overmixing: Overmixing incorporates too much air, which expands during baking and contracts during cooling, causing cracks. Mix until just combined.
- Oven Steam: The loaf pan with hot water in the oven is your best friend. It provides essential moisture, which helps prevent the surface from drying out and cracking.
- Keep Oven Door Closed: Resist the urge to peek during baking, especially in the first 40 minutes. Opening the door causes a temperature drop, which can lead to cracks.
- Do Not Overbake: An overbaked cheesecake will always crack. Look for that subtle wobble in the center as your indicator of doneness.
- Cool Slowly: The gradual cooling process in a propped-open oven is critical. Drastic temperature changes are a common cause of cracks.
- Loosen Edges: Running a knife around the edges immediately after baking prevents the cheesecake from sticking and pulling on itself as it cools and shrinks.
Fixing Cracks: If your pumpkin cheesecake does crack, don’t worry! Cover any imperfections with generous dollops of whipped cream, a drizzle of caramel, or a sprinkling of candied pecans. Nobody will ever know!
Room Temperature: All dairy ingredients (cream cheese, eggs, sour cream) must be at room temperature. This ensures a smooth, homogeneous batter without lumps. Cold ingredients do not emulsify properly, leading to a lumpy texture.
Pumpkin Puree: Using Libby’s 100% pure pumpkin puree is highly recommended. Its consistent texture and moisture content provide reliable results. Other brands can sometimes be more watery, requiring draining.
Rum Whipped Cream: Elevate your fresh whipped cream by substituting 1 teaspoon of dark rum for the vanilla extract. It adds a sophisticated, warm note that pairs wonderfully with the pumpkin cheesecake.

Serving, Storage & Variations

This pumpkin cheesecake is a true showstopper, whether served simply or dressed up. Here are some ideas for enjoying your delicious creation.

Serving Suggestions

Drizzle each slice generously with homemade caramel sauce for an extra layer of sweetness.
Top with a cloud of freshly made whipped cream and a light dusting of extra pumpkin pie spice.
Add candied pecans, toasted walnuts, or a rich chocolate ganache for added texture and flavor.

Storage

Refrigerate: Store leftover pumpkin cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. If adding toppings, store them separately and add just before serving to prevent sogginess.
Freeze: For longer storage, wrap the chilled cheesecake (without toppings) thoroughly in several layers of plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months.
Thaw: To serve a frozen cheesecake, transfer it to the refrigerator and thaw overnight.

Variations

Mini Cheesecakes: Bake the filling in muffin tins lined with paper cupcake liners for individual servings. Adjust baking time to about 20-25 minutes, until set.
Crust Alternatives: Experiment with different crushed cookies for the crust. Ginger snaps provide a delightful spicy warmth, while vanilla wafers or shortbread create a milder base for your pumpkin cheesecake.

Nutrition Information

This delightful pumpkin cheesecake offers a rich and satisfying dessert experience. Below is an approximate nutritional breakdown per serving, based on 12 servings.

Nutrient	Amount
Calories	450 kcal
Carbohydrates	44 g
Protein	7 g
Fat	28 g
Saturated Fat	16 g
Trans Fat	0.2 g
Cholesterol	129 mg
Sodium	331 mg
Fiber	2 g
Sugar	34 g
Unsaturated Fat	9 g
Serving Size	1 serving

Please note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

FAQ

You have questions, and we have answers! Here are some common inquiries about making a fantastic pumpkin cheesecake. We aim to make your baking journey smooth and successful.

Can I make this pumpkin cheesecake ahead of time? Yes, absolutely! This dessert is perfect for making ahead. Bake and chill the cheesecake for up to 5 days in the refrigerator for optimal flavor and texture.
Why did my pumpkin cheesecake crack? Cracks usually happen due to overmixing the batter, overbaking, or cooling the cheesecake too quickly. Follow our pro tips for a crack-free finish!
Do I need a water bath for this recipe? No, you do not need a full water bath for this easy recipe. Our method uses a loaf pan filled with hot water to provide enough steam in the oven.
What is the best pumpkin puree to use? We recommend using Libby’s 100% pure pumpkin puree for its consistent texture and color. Avoid pumpkin pie filling, as it contains added sugars and spices.

Conclusion

This easy pumpkin cheesecake recipe is truly the ultimate fall and holiday dessert, combining rich flavors with a delightfully smooth texture. We’ve shown you how simple it is to achieve impressive, crack-free results without the hassle of a water bath. With its perfectly spiced pumpkin filling and buttery graham cracker crust, this cheesecake is sure to become a beloved tradition. Embrace the simplicity and incredible taste; try this fail-proof recipe today and share the joy with your loved ones!