Pumpkin Cheesecake

Prep Time 10 minutes
Total Time 2 hours 25 minutes
Servings 12 servings

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This Pumpkin Cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath! No cracks!

See the recipe video below for a step by step visual of how to make this Pumpkin Cheesecake.

pumpkin cheesecake overhead whole on white plate with whipped cream swirls

Is it true?

It’s the end of September and this is my very first new pumpkin dessert recipe of 2019.

It’s laughable, right? What kind of food blog is this?

The thing is, I’m not pumpkin-obsessed like the rest of the world, but my husband loves it.

But this Pumpkin Cheesecake is here now (along with its siblings Pumpkin Cheesecake Bars Recipe and No Bake Pumpkin Cheesecake) and it is AMAZING.

This is the most luxurious, creamy, smooth Pumpkin Cheesecake recipe, and it’s always 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 😉

Ever since I discovered the secrets to make amazing cheesecakes without a water bath, I’ve never gone back. The traditional water bath was always one reason I didn’t feel like making cheesecake!

The problem was that I always felt like eating cheesecake, so I was ecstatic when I found out there was a way around it.

pumpkin cheesecake slice on white plate with fork and cinnamon sticks

Want to know all my secrets? Check out my tips below!

How to make Pumpkin Cheesecake:

  1. Make your crust: I use graham crumbs, but you can easily swap these for gingersnap crumbs or even chocolate! Any would be amazing. Bake it just so that it’s dry to prevent ending up with a soggy crust.
  2. Beat your cream cheese, room temperature, smooth before adding the other filling ingredients. This ensures no lumps!
  3. Add the other filling ingredients and beat until smooth — be sure to scrape down the sides as needed to ensure you don’t have unmixed bits.
  4. Spread into the crust and bake low and slow — this is the key to getting a creamy cheesecake with no cracks without a water bath! Don’t rush it.
  5. Don’t overbake – be sure to bake just until the outer 2 inches are set. Because it sits in the hot oven for an hour after baking, the rest of the cheesecake will have a chance to set up, and overbaking can lead to cracks.
  6. Top with whipped cream and bonuses as you desire! If it cracked, just spread the whipped cream all over and not a single person will know 😉
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Variations on this Pumpkin Cheesecake recipe:

  • 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, just don’t overdo it. Try crushed Oreos, toffee bits, nuts, or a bit of very think caramel sauce or dulce de leche.
pumpkin cheesecake on white plate with whipped cream swrils and white background

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 air tight 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 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, or remove from the pan and place 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 up to 3 months for best results.

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

pumpkin cheesecake slice close with whipped cream swirls cinnamon sticks and fork

More cheesecake recipes you’ll love:

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Pumpkin Cheesecake

4.89 from 42 votes
This Pumpkin Cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath!
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 479cal



  • 2 1/2 cups graham cracker crumbs about 375 grams
  • 1/2 cup melted butter

Pumpkin Cheesecake Filling

  • 3 packages cream cheese room temperature (750g or 24 oz)
  • 1 3/4 cups granulated sugar 350 grams
  • 1 3/4 cups pure pumpkin puree 370 grams
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • sweetened whipped cream for serving



  • Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
  • In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm and no longer moist.
  • When done, reduce the oven heat to 275 degrees F.


  • Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
  • Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined — you don't want to incorporate too much air into the cheesecake.
  • Pour into crust and smooth the top. Bake at 275 degrees F for 1 hour 15 minutes to 1 hour 30 minutes, or until the outer 2 inches are set but the center is still slightly jiggly.
  • Turn off the oven and let sit in the warm oven for 1 hour.
  • Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.

Nutrition Information

Calories: 479cal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 382mg | Potassium: 198mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6615IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg
Keywords pumpkin cheesecake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Michelle says

    I followed the directions exactly. I waited until 2in around the cheesecake had set. Per the recipe it says it should be jiggly and will set in the fridge. This is not the case. The cheesecake isn’t done and needs to be cooked atleast another 20-30mins before being pulled. Don’t follow the instructions that it should be “jiggly” because you will let it set over 24hrs and when you cut into it you’ll find it’s undercooked and not able to eat it. I spent 3hrs on this to throw out and not have any thanksgiving desert because of the bad instructions.

    • Ashley says

      I’ve made this several times and never had an issue. Did you leave it in the warm oven for an hour after it cooked? It used the residual heat to continue cooking.

      • Tivari says

        I literally just got done making this, also allowed it to sit in the oven for the hour and it’s perfect! I did bake mine for the recommended time frame, the 1hr 30.

    • Pam Adelman says

      I have made this several times, some ovens differ in temperature. I cooked mine on 300 for almost two hrs. Let in sit in oven for the other hr. With oven off. Turned out perfect.

  2. Dawn says

    This is the recipe I lost years ago! Or very close to it. Soooo good. I should have just gone with the one hour and 15 minutes. I put it on for another 15 and the sides cracked. Next time I won’t make this mistake. Thank you so much. Absolutely delicious!

  3. Stephanie says

    Thank you for this excellent recipe! I’ve made it several times, and it always comes out great. I’ve tried graham cracker, nilla wafer and ginger snap crust. Ginger snap is my family’s personal favorite.

    • The Recipe Rebel says

      Hi Rosa! I like to use the springform pan because it helps to remove the cheesecake from it so easily and it cooks well in it. You could probably use a pie dish, I just haven’t tested it myself. If you decide to experiment, I’d love to know how it goes!

4.89 from 42 votes (19 ratings without comment)

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