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Pumpkin Cheesecake

Prep Time 10 mins
Total Time 2 hrs 25 mins
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
Table of Contents
  1. How to make Pumpkin Cheesecake:
  2. Variations on this Pumpkin Cheesecake recipe:
  3. How to store Pumpkin Cheesecake:
  4. More cheesecake recipes you’ll love:
  5. Pumpkin Cheesecake Recipe

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 😉

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

5 from 11 votes
This Pumpkin Cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath!
Prep Time 10 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 25 mins
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 made this for Thanksgiving. Followed the recipe exactly and it was a success.
    My family loved this cheesecake. Sooo good.
    My daughter requested this for her birthday in April.
    Do you have another flavor of baked cheesecake?
    We love the thickness and creaminess of baked cheesecake rather than no bake.
    Thank you

  2. Joanna says

    You definitely need to address the issue of it taking way longer than one hour and 15 minutes at 275. It was definitely not done with the time and temperature in the recipe.

    • Ashley Fehr says

      Hi Joanna! That is addressed in the recipe. One hour and 15 minutes, or until…. bake time is secondary to how the cheesecake looks, and since every oven, every pan, every baker is different, what will really make sure people see success with a recipe is the visual signs of doneness. Keep in mind that only the outer two inches should be set.

  3. Kat Urciuoli says

    Hi! The top is a whipped cream? Not buttercream? It looks so so good and firm like a buttercream would be? Can’t wait to try the recipe.Thank you!

  4. Ger says

    Hi I just made this last night, followed the recipe to a T after reading some comments, took it out of the fridge this morning and it tastes really good, it does have the texture of a no bake cheesecake rather than a baked cheesecake which is fine, it is not sloppy at all though, as the author says it shouldn’t be too set so I think that’s how it’s meant to be going by the replies I guess we are all thinking of New York cheesecake which this isn’t. Really nice!

  5. Danna R O'Donnell says

    Made with chocolate crust and was amazing. I roasted a medium sized pie pumpkin I grew, and used the fresh stuff instead of canned. I found it needed an extra 1/2 hour for those 2 inches to set. Worth it.

  6. Megan says

    Hi. I can’t wait to make this for my birthday on Sunday! I just had a comment about some of the cheesecakes not setting. Sometimes pumpkin has a lot of moisture. SO maybe that is where the issue is. I’ve made other recipes where it calls for the pumpkin to be put in a thin cotton towel or paper towels in a strainer and let the liquid drip out or squeeze it out. All brands of ingredients are different. Just an idea.

    • Ashley Fehr says

      Hi Megan! With this cheesecake you really don’t want to lose any moisture. Anyone who has had trouble with this recipe not setting is not following the instructions correctly.

    • Ashley Fehr says

      Hi Wendi! If you read the recipe you’ll see that you are not supposed to bake until the center is set. I would not cook it higher, as that leads to overbaked, dry cheesecake.

      • Ashley Fehr says

        Cheesecake that looks done is overbaked cheesecake. Only the outer two inches will look slightly dry, the center will be glossy and unset. This is what it is supposed to look like. If it is jiggly after 3 hours, there is a bigger issue going on.

  7. Jenna says

    This looks delicious! If I’m making it using a 7.5″ springform pan, what kind of modifications would you recommend in terms of ingredients and baking time. Thanks!

    • Ashley Fehr says

      Thanks Jenna! I think the easiest way would be to just fill your springform pan until it is almost full — maybe a half inch or an inch from the top — then use the remaining batter to make individual cupcakes in a muffin pan. The 7.5″ cheesecake might bake a little less but not much. The muffin cups will probably bake in 20 minutes or so.

  8. Deanna C says

    What is in the whip cream? I see it has small brown flakes in it, just wondering what it was. Looking forward to trying this recipe!

  9. Sally says

    Made this for Thanksgiving dinner Sunday . It turned out really well. Tastes great and will definitely be making it again. ONLY thing it made a mess of my oven. It seeped out of the bottom of pan. Should maybe have put a pan under or put it in a roaster at least then I would have a clean oven. Even so it was delicious.

  10. Corinne says

    Made this the other day and it is the most deliciously rich pumpkin cheesecake. Tastes like its bought from a mew york bakery! How long is it good for in the fridge?

  11. Natalie says

    Love how thick, but creamy this looks!! Two of my favorites..pumpkin & cheesecake. This would be gone in minutes at my house!

    • Allyssa Holly says

      I followed recipe to a t and my cheesecake never set.. its literally a pumpkin spice soup catastrophe! What could have happened?

      • Ashley Fehr says

        Hi Allyssa! Did you follow the recipe through to the end completely? Baked cheesecake does not set in the cook time. It requires the extra time in the oven (off), on the counter (cooling to room temperature), and chilled (overnight). If any of those steps are not followed, it may not turn out. If a cheesecake is baked until it is completely set, it is overbaked.

  12. Julie Blanner says

    This looks so good! I am a fan of any recipe that has pumpkin, and I’m so glad I just bought some pumpkin puree.

  13. Jessica Formicola says

    This looks like the perfect pumpkin cheesecake! I already have all of the ingredients on hand, so I can’t wait to try it tonight!

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