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.
Table of Contents
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.
Want to know all my secrets? Check out my tips below!
How to make Pumpkin Cheesecake:
- 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.
- Beat your cream cheese, room temperature, smooth before adding the other filling ingredients. This ensures no lumps!
- 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.
- 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.
- 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.
- 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.
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).
More cheesecake recipes you’ll love:
- Easy Cheesecake Recipe
- No Bake Oreo Cheesecake recipe
- No Bake Chocolate Cheesecake + VIDEO
- Easy Key Lime Cheesecake
- Easy Cheesecake Cupcakes Recipe
Pumpkin Cheesecake
written by Ashley Fehr
Ingredients
Crust
- 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
Instructions
Crust
- 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.
Filling
- 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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Jamie D. says
Loved it with the gingersnap cookie crust! It came out and tasted great.
The Recipe Rebel says
Hi Jamie! So glad you enjoyed it! Thank you for this review!
Courtney says
Can you bake two at a time?
The Recipe Rebel says
I’ve not tried this before. Would love to know how it turns out if you do!
The Recipe Rebel says
Hi Courtney, I think it would depend on your oven and the space you have, but I haven’t tried it myself.
JP says
This is an awesome recipe. It is the most requested recipe for dessert for my family. I made one alteration and used 1.5 Cups of ground ginger snaps and 1 cup graham crumbs for the crust. So yummy! I have found it takes a little longer to bake than stated but so worth it!! Bravo!
The Recipe Rebel says
Hi JP! So glad you enjoyed the recipe! Thank you for this kind review!
BT says
Thank you
It came out perfect ! Not sure why the aluminum foil wrap.
Merry Christmas
The Recipe Rebel says
Hi BT! Merry Christmas! Thank you for this kind review!
LS says
I cooked mine a little longer than instructed. I’m at over 5,000 feet so maybe they was the issue. It was very creamy, like a mousse. Flavor was great!
Ashley Fehr says
Thanks for sharing!
Laura Lindsey says
I made this for Thanksgiving and it is so absolutely Divine! I made my crust with Biscoff cookies other than that I followed the recipe exact. It was perfection with NO issues no cracking and no jiggling as I have read in some comments. I loved not having to use a water bath! Thank you for this recipe! I will definitely make this again many times!!
Ashley Fehr says
Thanks Laura! I’m so thrilled!
Ashley says
I just took this out of the oven after sitting in it with the oven off for an hour but it’s still jiggly but top layer seems solid. Is that normal??
Ashley Fehr says
Yes that is normal
Lisa says
Why do you need the aluminum foil ? I’m confused.
Laura Lindsey says
When using a springform pan, butter from the crust could or will seep out where the pan fits together. The foil is to prevent making a mess in the oven. I use foil as well as placing on another pan.
Carmela says
Why after almost 2 hours in the oven it is still jiggly?
Emma says
wondering the same thing…
Ashley Fehr says
If you read the recipe, you will see that it will still be jiggly when done (step 3). The cheesecake will only be fully set after refrigerating.
Sierra says
Can you make mini cheesecakes with this? I am wanting to take to multiple homes without having to make more than two of them.
Ashley Fehr says
Absolutely! You’ll just bake them much less, maybe 20 minutes
Tiffany says
Hi! So for the mini option (I’m planning do to them in a cupcake tin) I would bake for 20 mins, then still let them sit in the warm oven for 1hr? Or also only 20 mins in the warm oven?
I have followed your recipe many times for full size and it always comes out perfect!
The Recipe Rebel says
Hi Tiffany, they probably wouldn’t need the full hour. If you decide to experiment with the mini option, I’d love to know how it goes!
amber says
Hi! Can you tell me how many eggs? Thank you!
Ashley Fehr says
Of course! Just exactly the number of eggs listed in the recipe card 🙂
Christina says
Can you use this recipe in a pre made 9 inch graham crust?
Ashley Fehr says
You would have way too much filling. You may be able to fit it into two pre made pie crusts
Kit says
I make this recipe as written and split it across two 9 inch pie plates and it works out perfectly every time, best recipe ever
The Recipe Rebel says
Hi Kit! So glad you enjoyed the recipe! Thank you for this kind review!
Kathleen M Milligan says
Thank you! Came out beautiful!!
Ashley Fehr says
Thanks Kathleen!
Stephanie says
I have made 2 of these already and it isn’t Thanksgiving yet. It is so delicious. I’m making another one for Thanksgiving.
Ashley Fehr says
Thanks Stephanie! I’m glad you’ve enjoyed them!
Bry says
I followed the instructions exactly but why is it taking so long to bake? I did the jiggle test and pretty much the entire cake is still jiggling
Ashley Fehr says
Yes it will be quite jiggly when it is done. You are looking for the outer two inches to appear dry and set.
Maya Sengha says
This cake tastes amazing. The texture is so creamy!
Ashley Fehr says
Thanks Maya!
Alanna says
Just trying right now! How far in advance can I add the whip cream with it staying nice for presentation?
Ashley Fehr says
Hi Alanna! I would add it just before serving if possible, or up to a few hours in advance.
Andrea says
The BEST pumpkin cheesecake recipe ever!!! I used iced animal cookies for the crust & it was AMAZING!!!! Thank you for sharing this yummy recipe!!!
Ashley Fehr says
I’m so happy to hear that!
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
Ashley Fehr says
I’m so glad! Yes I have a few 🙂 If you click here you can see all of my cheesecake recipes: https://www.thereciperebel.com/?s=cheesecake
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.
Lily Soto says
Yeah currently making mine and it’s been about 1 hour 45 and still not done
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.
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!
Ashley Fehr says
It is whipped cream 🙂