Pumpkin Cheesecake

This pumpkin cheesecake recipe is rich, creamy, and full of cozy pumpkin spice. Basically pumpkin pie and cheesecake had a baby. It's always a favorite around the holidays, especially Thanksgiving! If you want something easier to slice and travel with, try my pumpkin cheesecake bars.

I first made this pumpkin cheesecake for a Friendsgiving party at my neighbor's. I got so many compliments on it. One guest said it was the best dessert he'd ever had! Now they demand I bring it every year and I'm happy to oblige.

Pumpkin Cheesecake Ingredients

This pumpkin cheesecake uses classic and easy-to-find ingredients. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results. You will also need a 9 inch cheesecake pan, a stand mixer with the paddle attachment, and a food processor or a rolling pin and a zip-top bag for the graham crackers.

• Graham crackers - Classic honey graham crackers make a buttery, crisp crust.
• Unsalted butter - Binds the crust and adds rich flavor. If you only have salted butter, reduce the added salt in the filling slightly.
• Cream cheese - Use full-fat cream cheese at room temperature for the smoothest, creamiest texture. Reduced-fat versions can make the cheesecake less rich.
• Granulated sugar and brown sugar - The mix of both adds sweetness and depth. You can use all white sugar in a pinch.
• Sour cream - Adds tang and a silky texture to the cheesecake.
• Heavy cream - Makes the cheesecake extra rich and creamy. You can use half-and-half, but the texture will be slightly lighter.
• Eggs and egg yolks - Provide structure and richness. Be sure they're at room temperature for a smooth, even batter.
• Pumpkin purée - Use 100% pure pumpkin purée, not pumpkin pie filling. Homemade pumpkin purée works too, just make sure it's thick and not watery.
• Pumpkin pie spice - Brings all the warm fall flavors together. If you're out, you can make your own with cinnamon, nutmeg, ginger, and a pinch of allspice or cloves.
• Ground cloves - A little goes a long way! Feel free to skip it if your pumpkin pie spice is already clove-heavy.
• Vanilla extract and salt - Round out the flavor. Pure vanilla extract gives the best taste, but imitation works in a pinch.

How To Make Pumpkin Cheesecake Step-By-Step

Bring your cream cheese, eggs, sour cream, and heavy cream to room temperature before you start. They all have to be the same temperature or they won't combine. Preheat your oven to 350º F, move one oven rack to the lowest position, and place a second rack in the middle. See the recipe card below for exact amounts.

1. Crush the graham crackers. Blend them in a food processor, or roll them in a large zip-top bag with a rolling pin, until finely crushed.

2. Mix the crust. Combine the crumbs, melted butter, and sugar, then pour the mixture into a 9 inch cheesecake pan. A parchment round in the bottom helps prevent sticking.

3. Press and bake the crust. Press it down firmly with a flat measuring cup, bake for 5 minutes at 350º F, and let it cool. Lower the oven to 335º F.

4. Cream the cream cheese and sugar. Mix the cream cheese on low with the paddle until smooth. Add the granulated sugar, scraping the bowl as needed, then the brown sugar.

PRO TIP: Keep your mixer on low the whole time. You don't want to whip in air, because air bubbles can cause cracks.

5. Add the dairy and eggs. Add the sour cream and the heavy cream. Then add the eggs one at a time, followed by the yolks one at a time, letting each one mix in before adding the next.

6. Add the flavor and pumpkin. Add the vanilla, salt, and spices, then the pumpkin purée. Keep mixing on low until smooth, then pour the filling into the cooled crust.

7. Bake in a water bath. Set up your water bath (see the next section) and bake at 335º F for about 60 minutes without opening the oven door, until the center is still slightly jiggly and the internal temperature is 155º F.

8. Cool, chill, and top. Turn off the oven, crack the door, and let the cheesecake cool inside for 60 minutes. Chill for at least 6 hours or overnight. Run a knife around the outside or lightly warm the pan with a kitchen torch to release it, then top with stabilized whipped cream and a light dusting of pumpkin spice.

PRO TIP: For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts.

Baking Pumpkin Cheesecake In A Water Bath

I always bake cheesecake in a water bath because it gives the BEST results. It bakes gently and evenly at a low temperature so the outside does not overbake while the center finishes. This is the same method I use for my classic cheesecake and my strawberry cheesecake.

• The leakproof water bath. Put your 9 inch cheesecake pan inside a 10 inch cake pan first, which acts as a dry barrier. If you do not have a 10 inch pan, wrap the cheesecake pan in two layers of heavy-duty foil instead. Set that inside a large steel dishpan (about 16 inches wide) or any roasting pan big enough to hold it, on the lowest oven rack, then pour hot water into the outer pan until it comes about ¾ of the way up the sides of the cheesecake pan.
• The no-bath option. Put a sheet pan or roasting pan filled ¾ with hot water on the lowest oven rack and bake the cheesecake on the rack directly above it.

Common Pumpkin Cheesecake Problems To Avoid

• Cracks. Cracks usually happen from overbaking, mixing too much air into the batter, or cooling too quickly. Bake slowly, avoid opening the oven door, and let it cool in the oven with the door cracked open.
• Lumpy filling. Cold ingredients won't combine. Make sure the cream cheese, eggs, sour cream, and heavy cream are all at room temperature.
• Overbaked cheesecake. Pull it when the internal temperature reaches 155º F and the center still jiggles slightly. It will continue to firm up as it cools.
• Water on top of the cheesecake. Wait to cover the cheesecake with plastic wrap until it is fully cool so condensation does not drip onto the top.
• Soft slices. Chill for at least 6 hours, or overnight, for the creamiest texture and clean slices.

Final Thoughts

This pumpkin cheesecake has been my Friendsgiving dessert ever since that first party, and it's the one I'd bring if you want people asking for it every year too. Make it a day or two ahead, since cheesecake tastes even better the next day, and add the whipped cream right before serving. Looking for more? Try my pumpkin spice cake, cherry cheesecake, or tiramisu cheesecake next.

Make This Recipe Your Own

• Swap the crust. Use gingersnaps, vanilla wafers, or Biscoff cookies instead of graham crackers for extra spice and flavor.
• Swap the sour cream. Plain Greek yogurt works well as a substitute.
• Add a topping. Try whipped cream, a caramel drizzle, or crushed gingersnap cookies for a pretty fall touch.
• Serve it with something warm. It is delicious with a cup of coffee or hot cider!

Pumpkin Cheesecake FAQs

More Pumpkin Recipes To Try

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