Pumpkin Cheesecake with Cream Cheese Whipped Cream

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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

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


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!




  • 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



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.


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.


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



Pumpkin Cheesecake two images-slice and whole cheesecake

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Recipe rating

  1. 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.

  2. Suzy-q

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

    Thanks, Lindsay!

  3. 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:)

  4. 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. 🙂

  5. 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.

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