Pumpkin Cheesecake

This baked Pumpkin Cheesecake has a super creamy filling and is packed with warm spices and cozy pumpkin flavor! It’s easier than the rest, thanks to one secret method. No water bath and no cracks!

If you’re a pumpkin lover, then you have to try this Pumpkin Chocolate Chip Bread, No Bake Pumpkin Pie Icebox Cake, and Cream Cheese Pumpkin Pie!

This is the most luxurious, creamy, smooth Pumpkin Cheesecake recipe, and it’s made easier than most!

It has just the right amount of pumpkin pie spice and pumpkin puree to give it tons of flavor — like the best pumpkin pie and cheesecake mash-up you’ve ever had 😉.

This recipe comes together just like many other baked cheesecakes with a homemade graham cracker crust and a creamy cheesecake filling. 

The only difference is we add some pumpkin puree and pumpkin pie spice for a fall dessert that’s perfect for Thanksgiving or enjoying during the fall season!

Why you’ll love this creamy Pumpkin Cheesecake:

• No water bath: Since this cheesecake recipe doesn’t use a water bath, it’s easier than the rest.
• No cracks: Because of my favorite cheesecake method, you’ll end up with a perfectly baked cheesecake without cracks.
• Fall flavors: Classic cheesecake gets a fall makeover with real pumpkin puree and pumpkin pie spice. It’s creamy, cozy, and downright addicting! (Love cozy spiced desserts? You’ll like this Cinnamon Roll Cheesecake too!).

Classic Pumpkin Cheesecake ingredients:

• Graham cracker crumbs: These are the base for your crust. You can swap for any other hard cookie crumbs.
• Butter: This helps hold the crust together and gives it that rich, buttery flavor.
• Cream cheese: This is the heart of the cheesecake filling, making it smooth and creamy. Make sure to grab full-fat cream cheese and let it come to room temperature so it mixes smoothly!
• Granulated sugar: Sweetens up the filling. 
• Pure pumpkin puree: This gives the cheesecake its pumpkin flavor. Canned pumpkin puree is the way to go, not pumpkin pie filling! Premade pumpkin pie filling is sweetened and will be too sweet for this recipe. 
• Eggs: These bind everything together and give the cheesecake structure. 
• Vanilla extract: Just a little splash to round out the flavor and make everything taste a bit richer.
• Pumpkin pie spice: A mix of cinnamon, nutmeg, and ginger that brings all the cozy fall flavors.
• Sweetened whipped cream: A light, fluffy topping that balances the creamy, dense cheesecake with a little extra sweetness.

How to make Pumpkin Cheesecake:

This is the easiest Pumpkin Cheesecake you’ll ever make! Don’t forget to scroll down to the recipe card for the full list of instructions. 

• Press the crumb mixture into a baking pan and bake until firm and lightly golden.
• Beat cream cheese until smooth, then add sugar and mix.

• Stir in pumpkin, eggs, vanilla, and pumpkin pie spice until combined. Then, pour the filling over the crust.
• Bake until the top is set, but the center is still a little jiggly. Cool down gradually for the best results.

Variations and Substitutions

• Crust options: try swapping gingersnaps or chocolate baking crumbs for the graham crackers.
• Topping options: Top with whipped cream and add on caramel or chocolate sauce, toffee bits, candied or toasted nuts, marshmallow sauce — whatever your heart desires!
• Mix-ins: You can get a little crazy here, but just don’t overdo it. Try crushed Oreos, toffee bits, or toasted nuts.

How to store Pumpkin Cheesecake:

This Pumpkin Cheesecake is a great Thanksgiving dessert because you can do all the prep and baking ahead of time and store it for quite a while in the fridge or freezer to pull out when you need it!

Here are a few tips to keep it at its best.

In the refrigerator:

You can keep this cheesecake, once baked, in the refrigerator for 6-7 days. Cover tightly or place in an airtight container.

Note that if you have topped it with fresh whipped cream, the whipped cream may not last as long as the cheesecake. If you know you’re going to be storing it and not serving it right away, hold off on any toppings until just before serving.

In the freezer:

Cheesecake freezes perfectly!

You can wrap it tightly in the original pan and freeze it, or remove it from the pan and place it in an air-tight container. Alternately, you can slice and wrap individual slices so they are easy to pull out one at a time.

Cheesecake can be frozen for up to 3 months.

To serve, let thaw in the refrigerator overnight (for a whole cheesecake) or several hours (for a slice).

More Pumpkin Cheesecake recipes you’ll love:

• No Bake Pumpkin Cheesecake Recipe — skip the oven!
• Flourless Pumpkin Cheesecake Brownies — chocolate and pumpkin is a winning combination.
• Pumpkin Cheesecake Bars Recipe + VIDEO — perfect for a potluck!
• Frozen Pumpkin Dessert — for those warm fall days.