Pumpkin Cheesecake

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This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.

This Heavenly Pumpkin Cheesecake is Perfect for Fall!

A slice of cheesecake always hits the spot when I’m in the mood for something sweet. There are infinite flavor possibilities – and they’re all delicious – but some kinds of cheesecake are divine enough to earn an extra special place in your heart. This rich and creamy pumpkin one is a prime example!

The filling is made with a full can of pureed pumpkin and plenty of cozy spices to give it all the festive goodness you could ask for in a fall treat. Both the crust and the whipped cream cheese topping are laced with cinnamon to further enhance that beloved pumpkin spice flavor. You’ll want to indulge in this comforting cheesecake year-round!

Cream cheese, eggs, vanilla and the rest of the cheesecake ingredients on a marble countertop

What You’ll Need

Let’s go over the ingredients for the crust, the filling and the topping, respectively. Scroll down to the full recipe in the card below this post for specific amounts.

For the Graham Cracker Crust

  • Graham Crackers: Crushed into crumbs.
  • Salted Butter: Melted and slightly cooled.
  • Packed Brown Sugar: This works with the cinnamon to enhance the warmth of the cheesecake.
  • Ground Cinnamon

For the Spiced Pumpkin Cheesecake Filling

  • Cream Cheese: Brought to room temperature.
  • Light Brown Sugar
  • All-Purpose Flour
  • Pureed Pumpkin: Make sure you don’t use pumpkin pie filling.
  • Sour Cream: For added creaminess.
  • Vanilla Extract
  • Ground Cinnamon
  • Ground Nutmeg
  • Ground Cloves
  • Ground Ginger
  • Large Eggs: These should also be at room temperature.

For the Whipped Cream Cheese Frosting

  • Cream Cheese: Room temperature.
  • Heavy Whipping Cream: Keep this nice and cold.
  • Powdered Sugar
  • Vanilla Extract
  • Ground Cinnamon
  • Chopped Pecans: To garnish the cheesecake.
A piece of pumpkin cheesecake on a plate with one bite on a metal fork

How to Make the Best Pumpkin Cheesecake

For a baked cheesecake, this melt-in-your-mouth treat is as easy as it gets! Just follow these step-by-step instructions.

Make the Crust

Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine Ingredients: Combine all of the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Pre-Bake: Bake the crust for 10 minutes, then set it aside and allow it to cool.

Prep for Water Bath: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.

Make the Filling

Lower Oven Temperature: Reduce the oven temperature to 300°F.

The combined cream cheese, sugar and flour in a big electric mixer bowl

Combine Cream Cheese, Sugar & Flour: Mix together the cream cheese, sugar and flour in a large mixer bowl on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is incorporated.

The cream cheese mixture being combined with the puree, sour cream, vanilla and spices in an electric mixing bowl

Add Pumpkin, Sour Cream, Vanilla & Spices: Add the pumpkin puree, sour cream, vanilla extract and spices, mixing on low speed until well combined.

An electric mixer combining all of the filling ingredients in a large metal bowl

Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

The pre-baked crust and unbaked filling in a springform pan with foil wrapped around it

Pour Filling Into Crust: Pour the cheesecake filling into the crust and spread it out evenly.

Assemble Water Bath: Place the prepared springform pan inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. Do not let the water go above the top edge of the aluminum foil on the springform pan.

The cooked cheesecake filling and graham cracker crust in a springform pan

Bake: Bake the cheesecake for 1 hour and 30 minutes. Keep an eye on it, as all ovens are different. You want it to be set around the edges and jiggly in the center couple of inches.

Turn Off Oven: Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.

Crack Open Door: Crack the oven door and leave the cheesecake in the oven for about 20 minutes.

Remove Cheesecake & Refrigerate: Remove your cheesecake from the oven and chill it in the fridge until it’s firm, 5-6 hours or overnight.

Make the Topping & Decorate

Take Cheesecake Out of Pan: Once the cheesecake is cool and firm, remove it from the springform pan and set it on a serving plate.

Beat Cream Cheese: Add the cream cheese to a large mixer bowl and beat until smooth.

Add Remaining Ingredients: Add the remaining ingredients and whip on high speed until stiff peaks form.

Decorate Cheesecake: Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies.

Enjoy! Refrigerate the cheesecake until you’re ready to serve it.

A pumpkin cheesecake on a cake stand beside two small pumpkins

Tips for Success

Not too familiar with homemade cheesecakes? The advice below is here to help.

  • Crush the Graham Crackers in a Food Processor: Using a food processor to crush up the graham crackers is super convenient. If you don’t have one, seal the graham crackers in a heavy-duty storage bag with all the air removed and crush them with a mallet or rolling pin.
  • Stick With Low Speed: Always mix your filling on low speed. Otherwise, you could incorporate too much air into the batter and end up with a cracked cheesecake.
  • Don’t Skip the Water Bath: I know the water bath can be a bit annoying, but it’s vital to the success of your cheesecake. It ensures that it doesn’t brown around the edges, sink in the middle or crack.
  • Prevent Leakage: Make sure you don’t let the water in the outer pan go above the top edge of the foil surrounding the inner pan. For additional ways to prevent your water bath from leaking, check out my Cheesecake Water Bath Tips and Tricks.
A slice of pumpkin cheesecake topped with a drizzle of homemade caramel sauce

Topping Ideas

Plenty of different toppings go well with this pumpkin cheesecake. I’ve rounded up a few fail-proof options.

  • Classic Whipped Cream: Looking to top your cheesecake with regular whipped cream? Skip the store-bought stuff and make my Homemade Whipped Cream instead.
  • Salted Caramel: Pumpkin and caramel make a mouthwatering pair. Drizzle this easy Salted Caramel Sauce over your cheesecake for a fancy finishing touch.
  • Praline Topping: The gooey praline topping that goes with my Pecan Cheesecake would taste amazing on top of this pumpkin cheesecake too!
  • Cinnamon: At the end of the day, this cheesecake speaks for itself. Even something as simple as a sprinkle of cinnamon will round it out nicely.
A slice of pumpkin cheesecake on a plate with a pumpkin and a jar of cinnamon sticks behind it

Storage Instructions

Keep extra cheesecake in an airtight container in the fridge and enjoy it within 4-5 days.

Can I Freeze Pumpkin Cheesecake?

Absolutely – but you’ll want to hold off on adding the whipped topping. Wrap the fully set cheesecake in plastic wrap or foil and freeze it in a heavy-duty storage bag for up to 3 months. Thaw it out in the fridge before adding the whipped cream cheese frosting and digging in.

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A slice of pumpkin cheesecake topped with a drizzle of homemade caramel sauce
Recipe

Pumpkin Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 1 hour 40 minutes
  • Total Time: 7 hours 40 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.


Ingredients

For the Graham Cracker Crust

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

For the Spiced Pumpkin Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown 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 ground cloves
  • 1/4 tsp ground ginger
  • 4 large eggs, room temperature

For the Whipped Cream Cheese Frosting

  • 4 oz (113g) cream cheese, room temperature
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Chopped pecans

Instructions

Make the 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.

Make the Filling

  1. Reduce oven to 300°F (148°C).
  2. In a large mixer bowl, mix the cream cheese, brown 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.
  3. Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
  4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  5. Pour the cheesecake filling into the crust and spread evenly.
  6. 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.
  7. Bake for 1 hour and 30 minutes. Keep an eye on it. All ovens are different. You want it to be set around the edges and jiggly in the center couple of inches before moving on.
  8. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
  9. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
  10. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.

Make the Topping & Decorate

  1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  2. To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth.
  3. Add the remaining ingredients and whip on high speed until stiff peaks form.
  4. Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans.
  5. Refrigerate the cheesecake until ready to serve.

Notes

  • Makes 12-14 slices
  • To Store: Cheesecake is best when stored well covered in the fridge and eaten within 4-5 days.
  • To Freeze: Wrap fully set cheesecake (without topping) in plastic wrap or foil and freeze in a heavy-duty storage bag for up to 3 months. Thaw in the fridge before adding topping and enjoying.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 410
  • Sugar: 26.9 g
  • Sodium: 333.9 mg
  • Fat: 26.8 g
  • Carbohydrates: 35.9 g
  • Protein: 8.2 g
  • Cholesterol: 121.4 mg

Keywords: easy pumpkin cheesecake, whipped cream cheese frosting, cheesecake with graham cracker crust

Categories

More Cozy Fall Dessert Ideas

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148 Comments
  1. Kerry

    My goodness, I made this cheesecake for Thanksgiving and it was DELICIOUS!!!!! The cheesecake came out about 2 inches high and was so creamy and the flavor was just beyond good. The whipped cream topping topped off the cake like a crown, so good!

  2. Ashley

    The problem with your recipes, Lindsey, is that they are so dang amazing that each one becomes my new “have to make this every year now.” And then I have an existential crisis while I ponder whether to repeat the pumpkin cheesecake or try the Amaretto cheesecake. Thanks for your wonderful recipes! Now how to choose…

    1. Lindsay

      I literally have the exact same problem! LOL! I am changing it up for the first time in a long time this year because I have a couple new favorites. But I may have to make the others for Christmas. It’s so hard! 🙂 I’m so glad you enjoy the recipes!!

  3. Jada

    If I made this cheesecake in a 11in pan how much cream cheese would I need and would I need to double the recipe?

  4. Chris

    Hi!
    Thank you for such wonderful recipes – I’ve used many of them!
    I had a question about your cheesecakes. I like the recipes with the 24oz of cream cheese and 1 c of sour cream, but your pumpkin cheesecake calls for only 1/4c sour cream. Is there any way to use more sour cream and still get the right texture? (or is the addition of pumpkin going to do that?)
    I was also hoping to try to make a vanilla cheesecake batter and a pumpkin spice batter and swirl them together, but am having trouble figuring that one out. Any ideas?
    Thanks!!! I appreciate any advice you can offer.

    1. Lindsay

      I’m so glad you enjoy the cheesecakes! You don’t need the additional sour cream in this because of the pumpkin purée.

      To do a swirl of the two, you might just need to make two different batters. You could cut this one in half and then make half of my classic vanilla cheesecake and then layer them together.

  5. Nancy

    Could you use pumpkin puree made from a fresh pumpkin instead of canned? It seems fresh pumpkin usually has more water than canned. Would the water content of fresh pumpkin cause a problem?

    1. Lindsay

      Depends on how much additional water there is. I haven’t ever made my own pumpkin purée before. You could try using a cheesecloth to strain the liquid.

  6. Ashley M

    I love your original cheesecake recipe and can’t wait to try this one! If I wanted to make these into mini (cupcake sized) cheesecakes, how long would I bake it for?

    1. Lindsay

      So glad you enjoy the original one! For minis, I would probably bake the cheesecakes for about 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. Then crack the oven door and allow the cheesecakes to cool for 15-20 minutes, then put them in the fridge to finish cooling. I hope that helps.

  7. Natalie

    This was absolutely fantastic! Perfect combination of flavors! I made it for an October birthday and was a hit!!

  8. Lily

    So I made the vanilla mini cheesecakes and they came out amazing my family loved them. I wanted to make them again but using this recipe for thanksgiving. So if I divide the batter to the cupcake liners does it still need an ice bath because it’s a different recipe?

    1. Lindsay

      No, there’s no need for a water bath with minis. Making this as minis should be pretty similar to the vanilla ones. You could even cut this recipe in half to get about 12 minis. I’m so glad you enjoyed the vanilla ones!

  9. Russell

    Hey there,
    I have a GF friend. Can you substitute the flour with Corn starch? If so how much would you use to replace the 3tbsp of flour? Or would you just use GF flour?

  10. Sarah Rosenberg

    This was so delicious! I brought it to Thanksgiving dinner yesterday and it received rave reviews! It wasn’t perfect, it did crack a little bit, and some water got into the slow cooker liner (no idea how!), but it was still so yummy. I also made a mistake because I’ve only ever seen one size of can of pumpkin purée in Canada, so I put in a 29 oz can… oops! In any case, it was still delicious. It just needed to bake longer, so this may have been the source of the crack? I’ll definitely make it again!

    1. Lindsay

      I’m so glad you enjoyed it! And yes, the difference in ingredients and baking time could certainly have been responsible for the crack.

  11. Karen Deane

    I love this pumpkin cheesecake recipe all time favorite! I get so many compliments so, I want to make two seven inch cheesecakes for gifts how do I convert the original recipe to fit the 7 inch springform pans??

  12. Alejandro Brinker

    Hi Lindsay. I made this pumpkin cheese for my best friend’s 18th birthday. My goodness, it was one of the best cheesecakes I have ever made in my entire life, it was so delicious. My best friend and his family ate it all in less than five days. They couldn’t stop gushing about how much they loved it. Thank you for sharing this wonderful recipe.

  13. 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.

  14. 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.

  15. 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!!!

  16. 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!

  17. 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.

  18. 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!

  19. 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! 

  20. 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.

  21. 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.

  22. 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.

  23. 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. 

  24. 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? 

  25. 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.

  26. 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.

  27. popsspot@shirts

    I like cheese cake, but haven’t tried with pumpkin before. I think I will make it this weekend. Love how you make the little pumpkins on the cake. Thanks for sharing.

  28. Papafrog

    Just wanted to say thanks for this recipe. I made it exactly as directed (foil-wrapped water bath and all), and it turned out excellent, except for two things: a large crack, and the whipped-cream topping would not stiffen for me. It tasted great, but no matter what I did, I could not get it to stiff up (have a stand mixer, used high, started with things cold, even put a cold-pack under the bowl to further chill it). So, I just improvised and poured the mixture over the top. Covered the crack! And the whole thing tasted great. Easily, my best cheesecake yet, and I will definitely make this again!

  29. Anne

    I made the cheesecake….wonderful!!
    I would like to make into bars for a work luncheon.

    What do you think?

  30. Susan Dubose

    Looks delicious! I would eat so many of these. I love the little mallow creme pumpkin on top, what a cute touch. I can’t wait to actually taste it. I will let you know tomorrow after dinner.

  31. Sarah Pearson

    Amazing! There is such balance in this recipe. No one thing overrides anything else. I have never had more compliments on a cheese cake than I did with this one. Do not hesitate, make this cake!
    I have to be honest here. I have made cheese cakes for years, and I have never really liked the graham cracker crust. When I saw graham crackers in the ingredients, I initially moaned to myself. But this crust is different. The added brown sugar and cinnamon make a world of difference. I may forevermore make graham cracker crusts this way.
    Thank you so much for sharing this recipe with the world!

  32. Delana

    Amazing recipe! I’m not a baker however I found this recipe to be easy & so rewarding. So delicious! Thank you. 

  33. Ryan

    It was perfect, but I admit I also added my cheesecake “secret weapon”…. goat cheese (4oz). Adds that palate-forward ‘zip’ that I personally love in a cheesecake. Thanks for the great recipe and give the goat cheese a try if you’re feeling adventurous:)

  34. Mike D

    I was assigned to make dessert this Thanksgiving and this is the second time making your cake this week. First was to test and my tabletop group guinea pigs loved it. The second one is cooling now in the fridge and is sure to be a hit on Thanksgiving. Thank you for putting together an easy to follow recipe that yields great results. I’m sure I’ll be on dessert duty for years to come!

  35. Andie Maldonado

    Lovely recipe! Any idea on issues if I were to make this two days before serving? Thought I’d just keep it covered For the two days then the morning of serving, pipe the whipped cream? Thanks! 

    1. Lindsay

      Making two days ahead of time will be fine. I suggest refrigerating the cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days.

    1. Lindsay

      I’m not sure why. I’ve never had that problem – and I’ve frosted cakes with it too. I do find that a stand mixer does a little better job of whipping.

  36. Melinda

    Thank you for this recipe. I followed it directly except for the topping of whipped cream. This was my first time making a cheesecake, and I wanted to try it before I added toppings. My cheesecake turned out perfect without cracks!! I was concerned because I have a convection oven that is not big enough to allow the spring form pan to sit in a water bath. I instead wrapped the cheesecake in foil like you do, but put the water bath underneath the cheesecake. I followed the cooking times and directions, and hello – perfect cheesecake! My family is going to love this on our Thanksgiving Day table. I look forward to trying all of your recipes. Thanks again!

  37. Estelle Bentzen

    Plan to make this recipe for Thanksgiving and then again for a Christmas gathering. I plan to try to make it gluten free by using gluten free graham crackers and flour. It should work fine, don’t you think?

  38. Kelly

    I plan to try this recipe using fresh pumpkin puree. Do you see any disadvantage to this compared to canned? I’ve never made pumpkin cheesecake, and with fresh pumpkin puree in my freezer, I’m excited to see how it turns out.

  39. Janet

    Hi, thanks for sharing this recipe! is it possible to make if i don’t have a mixer and would do everything by hand?

    1. Lindsay

      You could try it. You might have a hard time getting lumps out of the cream cheese, but it should be ok I think.

    2. Tony

      Hi Lindsay! The recipe says 10 tbsp of butter for the crust. Is that correct? I don’t remember seeing it that high in the other cheesecake recipes. Thanks!

      1. Lindsay

        Hi Tony! It is correct. The amount I use depends on the crust. My chocolate cookie crusts that use Oreos already have a lot of moisture built in from the Oreo filling so I use very little butter in those. I use a touch less butter in my vanilla wafer crusts too. But in my graham cracker crusts, I usually use 8-10 tablespoons.

  40. SophieEV

    I have been wanting to bake a pumpkin cheesecake, and there you were with the perfect recipe! You are definitely the Queen of cheesecakes!
    It was fairly easy (you always have detailed instructions) and smelled so good, and it tasted so good too! Smooth, creamy, light at the same time…
    Thank you for this cake, it’s a keeper! I’m gonna do it every fall!

  41. Jayden

    Thank god
    I finally found a recipe that requires a water bath
    Cheesecakes never cook right to me without one
    Trying this out to convert my pumpkin hating partner

    1. Sara

      I’ve never baked anything with a water bath. I made this cheesecake without a water bath last week because I didn’t have a springform pan but now I do so I’m going to try again and would like to also do the water bath. Do you have anything you could share with someone who has never made a cake with a water bath before so I can make sure I do it correctly?

  42. Joanna

    I was looking for a dessert  that would replace our traditional  pumpkin pie at Thanksgiving this weekend and found this recipe. My family absolutely loved it! The recipe was easy for me to follow and it turned out great. It might be a permanent part of our Thanksgiving dinners from now on. ❤️

  43. Charity

    Made this cheesecake yesterday, served it today and oh my, it was absolutely delish!! I followed your instructions to the tee and had no cracks, it was the most perfect looking cheesecake I’ve ever made! It was gone in no time! Hubby said we don’t need the Cheesecake Factory! Your recipes are just fantastic!!

  44. Tammi

    I made this cheesecake and it was awesome! I followed the instructions closely and I was able to avoid cracks. Yay!! I’ll definitely make this again.

  45. Ellen Nikkel

    Hi, Lindsey! First of all, I’ve never made a recipe of yours that was less than divine! I’m planning to make this pumpkin cheesecake for a small group and want to try out my new 6” spring foam pan. I’m planning to half the recipe and was curious if you had any suggestions on how to modify the baking instructions using a 6” pan?

  46. Rose

    I made a pumpkin cheesecake last year for thanksgiving and it was a huge hit! I swapped a graham cracker crust for a gingersnap crust and everyone loved it. I can’t wait to try this recipe ❤️

  47. Vicki Chatham

    I cannot wait to make this cheesecake. Thank you for sharing. But I do have one question. How do you get the parchment paper off the bottom when transferring to a plate without cracking it?

    1. Lindsay

      I often leave it and then slide my cake server between the crust and parchment when I serve it, since removing it can be tricky. Once the cheesecake it cold and firm though, I can usually maneuver it by sliding the cheesecake to the edge of a cake stand and sliding it off as I move the cheesecake around.

  48. Suzy-q

    Another great creation. I’ll have to try this one soon. The pumpkin candies are a nice touch.

    Thanks, Lindsay!

  49. Eva Dankers

    This looks delicious! One question: The recipe states to pat the crumbs onto the bottom of the springform pan , but the picture looks like it also has crumbs on the side of it. I’ve never made a cheesecake before so I am wondering if the crumbs should be on the sies as well?
    Thank you:)

  50. Dawn E Hanby

    Lovely thanks for this recipe! The only change I make to my cheesecakes are adding a baked sour cream topper instead of whipped cream…or add whipped cream anyways! Yummy! Love pumpkin. 🙂

  51. Caron

    Okay, NOW I’m ready for Fall. 🙂 I actually made a cheesecake this weekend also! Is it because of the pumpkin puree that it requires such a long cooking time?

    1. Lindsay

      Yes, there’s quite a bit of “liquid” (even though pumpkin isn’t technically liquid) in this recipe. It just takes a while to bake enough to firm up.

    1. Lindsay

      Honestly, either way is fine. I sometimes let it sit first, but you could go ahead and put it right in the fridge.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29