The Best Easy Pumpkin Cheesecake Recipe (No Water Bath)
This easy pumpkin cheesecake recipe delivers a rich and creamy dessert without the need for a water bath. Featuring a crisp graham cracker crust and a spiced pumpkin filling, it's perfect for holiday gatherings.
Equipment
- Food Processor
- Medium bowl
- 9-inch Springform Pan
- Large Spoon
- Foil-lined Sheet Pan
- Stand mixer
- Paddle Attachment
- whisk
- Loaf pan
- Wooden Spoon
- Knife
- Cooling rack
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp unsalted butter melted
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 1/2 cups light brown sugar packed
- 15 oz pumpkin puree Libby's brand, or well drained homemade
- 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 vanilla extract real
For Serving
- Caramel sauce
- Whipped Cream
Instructions
Make the Crust
- Preheat the oven to 350°F. Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake for 8 minutes, then cool.
Make the Pumpkin Cheesecake
- Preheat the oven to 325°F. In a mixer, beat softened cream cheese and brown sugar on medium speed for 5 minutes until light and fluffy, scraping down the bowl as needed.
- In a separate bowl, whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined. Add this mixture to the cream cheese filling and mix on low speed until just combined.
- Transfer the filling into the cooled crust, then tap the pan 15 times to release air bubbles. Bake for 50-60 minutes at 325°F, with a loaf pan half-filled with hot water, until the edges are set and the center slightly wobbles. Turn off the oven, prop the door open with a wooden spoon for 30 minutes to cool slowly.
- Once out of the oven, run a knife around the pan edges, then cool on a rack to room temperature (about 2 hours). Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove from the pan, slice, and add desired toppings.
Notes
For best results, ensure cream cheese is at room temperature for a smooth filling. The slow cooling method helps prevent cracks in the cheesecake. Allow ample time for refrigeration to properly set the cheesecake before serving.