Pumpkin Cheesecake with Cream Cheese Whipped Cream

This easy Pumpkin Cheesecake recipe makes a smooth & creamy cheesecake that’s full of pumpkin flavor & spice! Topped with a cream cheese whipped cream, it makes the best Fall treat & holiday dessert!

Pumpkin Cheesecake - full of pumpkin and spice, thick and creamy and a great dessert for fall and Thanksgiving!

decorated Pumpkin Cheesecake overhead view

This past week we took the boys on their first beach trip. Packing for our first big vacation with them was a bit hilarious. I wouldn’t say we over packed for them because we certainly needed a lot of stuff. But the funny thing was that we were so busy packing for them, we realized after getting to the beach that we’d forgotten several things for ourselves. Of course they had everything they needed. 🙂

We played on the beach as much as the boys could handle, considering their young age. Ashton was more into the water, while Brooks preferred hanging in the sand. It was a great trip and it was fun to introduce the boys to Hilton Head Island – the beach I’ve been going to with my family since I was a child. I imagine many more family trips there in our future.

It was also a great way to end summer and say “hello” to fall!

Pumpkin Cheesecake sliceSide view of Pumpkin Cheesecake on white stand

And since it’s officially fall, I’m so ready to start sharing some pumpkin desserts with you! Pumpkin is easily one of the best flavors of the season and it’s in great form in this pumpkin cheesecake. It’s loaded with a full can of pumpkin puree (not pumpkin pie filling) and lots of spices – cinnamon, nutmeg, ginger and cloves.

How to make a pumpkin cheesecake

To get started with this pumpkin cheesecake, you’ll make the crust. It’s a classic graham cracker crust – with a twist. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake.

The pumpkin cheesecake filling is thick and creamy and easy to put together. It starts with your usual suspects – cream cheese, sugar, a little flour and some sour cream. Add to that the pumpkin puree, spices and eggs and you’re filling is ready to go.

The important thing to remember when putting the filling together is that you want to mix things on a low speed. It helps to not incorporate too much air into the batter, which can rise to the top of the cheesecake during baking and cause cracks.

This cheesecake is baked in a water bath, which I know can be a pain, but really is the best way to go when baking a cheesecake. It lends a more moist cheesecake that doesn’t brown around the edges, sink in the middle or have cracks. It’s a few extra steps that are definitely worth it!

Once the cheesecake is baked and cooled, it’s topped with cream cheese whipped cream that pairs perfectly. The final cheesecake is so good that it just melts in your mouth. I love all the pumpkin flavor and how well it’s accentuated by the spices. There’s lots of spice, but not too much. Just how I like it.

angled view of sliceBeautiful Pumpkin Cheesecake displayed


Read transcript

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close up image of Pumpkin Cheesecake slice
Recipe

Pumpkin Cheesecake with Cream Cheese Whipped Cream

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 1 hour, 40 minutes
  • Total Time: 2 hours, 40 minutes, plus cooling time
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This easy Pumpkin Cheesecake recipe makes a creamy cheesecake that’s full of Fall spices + pumpkin flavor! It’s even topped with cream cheese whipped cream!


Scale

Ingredients

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (42g) packed brown sugar
  • 1 tsp ground cinnamon

Pumpkin Cheesecake

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp cloves
  • 1/4 tsp ginger
  • 4 large eggs, room temperature

Cream Cheese Whipped Cream

  • 4 oz (113g) cream cheese, room temperature
  • 3/4 cup (ml) heavy whipping cream, cold
  • 6 tbsp (g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Chopped pecans
  • Pumpkin candies

Instructions

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see full method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.

CHEESECAKE FILLING

5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Pour the cheesecake filling into the crust and spread evenly.
10. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 40 minutes.
12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
14. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.

TO FINISH OFF THE CHEESECAKE

15. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
16. To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth.
17. Add the remaining ingredients and whip on high speed until stiff peaks form.
18. Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies.
19. Refrigerate the cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days.

Keywords: pumpkin cheesecake, pumpkin spice cheesecake, how to make pumpkin cheesecake, pumpkin cheesecake recipe

Enjoy!

 

Pumpkin Cheesecake two images-slice and whole cheesecake

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Recipe rating

111 Comments
  1. Andrew Herzog

    Thanks for this recipe; I loved it and it went perfect. The first time I made a cheesecake definitely did not go as smooth as this one. Only question, how much more pumpkin could I add without affecting the texture? While the pumpkin flavor was obviously there, my family described it more as a cinnamon cheesecake with a hint of pumpkin. Thanks again!

    1. Lindsay

      I’m glad to hear you enjoyed it. You could try swapping out the sour cream for some more pumpkin and then maybe adding another fourth of a cup. It might be hard to add much more than that. With that additional amount of pumpkin, you may also need to bake it for longer.

  2. Sarah

    I absolutely LOVE this recipe! Wont ever try to find another pumpkin cheesecake recipe. However I just made it and in the middle of mixing the indlgredients, my kids woke up from their nap. I got distracted and accidentally only put 3 eggs instead of 4. Will it be ok, I didn’t notice the egg that got left out until it was in the oven.

  3. Cynthia

    OMG! Just make this last night for my birthday today and it is one of the best cheesecakes I have ever had or made. It turned out perfect and did not crack. I also used hazelnut flour in place of the graham cracker crumbs and it was delicious!!!

  4. Samantha

    This was delicious! This was my first attempt at a cheesecake in my baking adventures, and I’m so happy it turned out perfect. I didn’t have sour cream on hand, so I used Greek yogurt instead, and it tasted just fine. The topping is to die for. I do wish the crust was a little crunchier, so maybe I’ll up the “prebake” time next time I make this, which will probably be for Thanksgiving (and maybe Christmas, too!) Thank you for your detailed instructions!

  5. Kate

    Just made this yesterday. I followed the instructions exactly. It came out perfect! It was a hit. I brought it to a dinner party. It fed 10 people with a little leftover. It was delicious and so pretty. I was very proud to bring this to Sunday dinner with my family! I will definitely make this again!  I wish I could post a picture! 

    1. Lindsay

      Yes, that should be fine. I’d check out my mini cheesecake recipe for a little guidance on baking time, etc.

  6. Katherine

    I checked the comments before making this cheesecake for advice on how long to bake a 6-inch version of it, so if anyone else seeking the same advice scrolls this far in the comments, here you go: I halved the recipe, used a 6-inch springform pan, and baked for 1 hr 30 min, and it came out great! You could probably go a hair under an hour 30, but when I checked it with a thermometer at an hour 15, it wasn’t quite ready yet.

    Anyway, I made this cheesecake for my mom’s 65th birthday and she loved it. It tastes great and looks better than any cheesecake I’ve made in the almost 10 years I’ve been making cheesecakes. I couldn’t believe how smooth the top was and how easily the sides and bottom came away from the pan (and I didn’t even use parchment paper, just lots and lots of Pam). I had tried using a water bath to prevent cracks and sinking before, but it only resulted in a cheesecake with a wet crust. The slow cooker liner + tinfoil combo worked like a charm. Thank you, Lindsay! I now feel inspired to go forth and bake mountains of perfect cheesecakes with this insider knowledge.

    1. Nikki Holtschulte

      After cooking did you leave it in for 30 mins with the oven off and then 20 with the door open like she does too? My springform is 7 inches and I’m trying to figure out how long to cook mine.

      Thanks!

  7. Emily

    My first ever cheesecake and it was a smashing success! I used pumpkin pie spice and was pretty heavy handed and it was delicious! 

  8. Crystal

    This cake is EVERYTHING. The flavours are bursting and it’s so gorgeous I didn’t even want to cut into it (but I did, of course!). I had trouble getting the whipped cream to whip properly so resorted to just plain whipped cream with some pumpkin pie spice. Will be bookmarking this one.

  9. Koreen

    Delicious!  I made the brownie from your Kahlua Coffee Brownie Cheesecake as the base. One of my coworkers is gluten free so I substituted with a one to one gluten free flour. I thought since the brownie is essentially baked twice it would be dry and hard, but it was wonderfully moist. GF flour worked well. Your water base instructions are great. The slow cooker bags work well and I have reused the same bag multiple times.

    1. Lindsay

      It would be similar to this recipe for mini cheesecakes. You can cut this pumpkin cheesecake recipe in half and then use those baking instructions as a guide. You will probably need to bake the pumpkin ones a little longer.

  10. Loma

    I made this last night. The flavor is amazing BUT the cooking time is WAY off, or at least it was in my case. I have experience with baking cheesecakes but never tried pumpkin. Therefore, i followed the recipe exactly. After the cook time of 1 hour and 40 min, i left it in the oven, after turning off the oven, for the instructed time. The cake looked good at first but when i left it in the oven for the additional cool time, it cracked in half. SO FRUSTRATED! I have a catering business so there was no way the i was gonna serve something that looked awful. I had to do again. I cut down the baking and cool off time. The cake still cracked, but not as much. The flavor is great but the cook time is awful.

    1. Lindsay

      I have full confidence in this recipe and the cooking time, so I have to think that either your oven is quite different or perhaps you did something different. Are you sure you used a water bath? That would make a big difference in the baking time because of the lack of moisture.

  11. Brandi

    Made this for Thanksgiving dessert, in place of pumpkin pie. It was Incredible- every bite was delicious and the spiced cream cheese whipped cream topping is to die for. Wish I could stop eating it (J/K,). Well done!  Definitely will make again. 

  12. Avery

    Just had a quick question, I am traveling with this cheesecake, and just want to make sure the cream cheese whipped cream won’t go flat like normal whipped cream correct? 

  13. Michelle

    Hi Lindsay, I want to make this cake today but don’t have the slow cooker bag….can I used and oven bag, like what people use for turkeys and chickens? That’s all I got and don’t want to run to the store…..snowy weather here today. Thanks!

    1. Lindsay

      You just want to mix until things are well combined. Once they’re combined, you can stop. You just don’t want to over mix it so that you’re not incorporating more air into the batter.

  14. Sue

    Hi. I have a roaster. I was going to do the water bath in it. Any experience? Also, how long does this whipped cream hold up? Thanks.

    1. Lindsay

      A roaster should be fine. Assuming you use the full amount of powdered sugar in the whipped cream, it should hold up for quite a while. I’ve had it stay fine in the fridge for a week or more.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12