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Pumpkin Cheesecake

written by Ashley Fehr

Updated October 1, 2025

4.98 from 47 votes
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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!

pumpkin cheesecake on a white plate with a piece missing.

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!

Table of Contents

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!).

What people are saying:

“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.” Stephanie

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Classic Pumpkin Cheesecake ingredients:

ingredients needed for pumpkin cheesecake in bowls.
  • 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.
a cheesecake pan with a pressed in graham cracker crumb crust.
Press the crumb mixture into a pan and bake.
mixing bowl with beat cream cheese and sugar added.
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.
pumpkin cheesecake in pan ready to chill.
Add the rest of the filling ingredients and pour over the crust.
overhead view of a pumpkin cheesecake on a white plate.
Bake until almost cooked through and let cool.

Tips for a foolproof Pumpkin Cheesecake:

Don’t overbake: Be sure to bake just until the top is set and dry but there’s still a jiggle. 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.

Don’t open the oven door: Opening the oven door can let too much hot air out while the cheesecake is sitting.

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.
a slice of pumpkin cheesecake on a speckled plate with cinnamon sticks beside.

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:

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Pumpkin Cheesecake

written by Ashley Fehr

This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.
pumpkin cheesecake topped with whipped cream on a white plate.
4.98 from 47 votes
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Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
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Ingredients 

Crust

  • 2½ cups graham cracker crumbs, about 375 grams
  • ⅓ cup melted butter

Pumpkin Cheesecake Filling

  • 3 packages cream cheese, room temperature (750g or 24 oz)
  • 1¾ cups granulated sugar, 350 grams
  • 1¾ cups pure pumpkin puree, 370 grams
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • sweetened whipped cream for serving
US Customary – Metric
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Instructions 

Crust

  • Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). 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 12-14 minutes or until firm and no longer moist.
  • When done, reduce the oven heat to 275℉.

Filling

  • Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.
  • Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed — you don't want to incorporate too much air into the cheesecake.
  • Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry 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 carefully run 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.

Video

Notes

Ingredients and Substitutions:
Graham cracker crumbs: you can swap the crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous!
Pumpkin pie spice: if you don’t have pumpkin pie spice, you can swap this for ground cinnamon. If you like, you can add in a pinch of nutmeg, ginger and/or cloves as well.
 

Nutrition

Calories: 460cal, Carbohydrates: 49g, Protein: 7g, Fat: 28g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 112mg, Sodium: 351mg, Potassium: 200mg, Fiber: 2g, Sugar: 37g, Vitamin A: 6537IU, Vitamin C: 2mg, Calcium: 88mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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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Comments

  3. 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!

    Reply

  5. 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!

    Reply

  6. 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!!

    Reply

  7. 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??

    Reply

    • 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.

      Reply

  10. 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.

    Reply

      • 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!

  13. 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.

    Reply

  14. 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

    Reply

  17. 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!!!

    Reply

  18. 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

    Reply

  19. 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.

    Reply

    • 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.

      Reply

  20. 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!

    Reply
4.98 from 47 votes (19 ratings without comment)

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