This classic and creamy pumpkin cheesecake has a buttery graham cracker crust, smooth filling, and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger, and cloves, it’s a favorite pumpkin dessert, especially at Thanksgiving!
My original pumpkin cheesecake recipe has inspired even more delicious fall desserts, like these pumpkin cheesecake bars. For a version that doesn’t require the oven, check out my no-bake pumpkin cheesecake!
This rich and creamy pumpkin cheesecake is a classic fall dessert and one of my favorites to make for Thanksgiving. It’s baked like a traditional cheesecake and flavored like pumpkin pie, with a thick, sliceable filling packed with cozy pumpkin and a heap of fall spices, including cinnamon, nutmeg, ginger, and cloves. I’ll show you how to bake a perfect pumpkin cheesecake that’s guaranteed to turn heads this year. This recipe never fails!
Why You’ll Fall in Love With This Pumpkin Cheesecake
- Rich, creamy pumpkin cheesecake filling. The batter is made with a full can of pureed pumpkin and plenty of cozy spices. It has all the festive goodness you could ask for in a fall dessert.
- Extra cinnamon in the crust and topping. Both the crust and the whipped cream cheese topping are laced with cinnamon to further enhance that beloved pumpkin spice flavor.
- Simple method. Even if you’re new to baking cheesecakes, I share my best tips and tricks for perfect results. You don’t need any fancy tools or ingredients, and you’ll be so impressed when it’s time to serve!
What You’ll Need
Let’s go over the ingredients for the graham cracker crust, cheesecake filling, and homemade whipped cream cheese frosting that make up this pumpkin cheesecake recipe. Scroll down to the full recipe in the card below this post for specific amounts.
- Graham crackers – Crush them into crumbs using your food processor, or by hand. You’ll combine graham cracker crumbs with melted butter, brown sugar, and cinnamon to make the perfect cheesecake crust.
- Cream cheese – Use full-fat cream cheese and bring it to room temperature before you start.
- Brown sugar – This can be light or dark brown sugar.
- Flour – All-purpose flour helps thicken the cheesecake filling. I don’t recommend substituting different types of flour here as the results won’t be consistent.
- Pumpkin purée – Make sure to use 100% pure pumpkin and NOT pumpkin pie filling. Pie filling contains sweeteners and thickeners, and it will not work in this recipe.
- Sour cream – I recommend full-fat sour cream or Greek yogurt for the creamiest cheesecake.
- Vanilla and spices – Real vanilla extract (or vanilla paste) and cinnamon, nutmeg, cloves, and ginger fill this pumpkin cheesecake with flavor. Replace the individual spices with pumpkin pie spice if needed.
- Eggs – Like the cream cheese, your eggs should also be at room temperature.
Whipped Cream Cheese Frosting
- Cream cheese – Again, this should be brought to room temperature.
- Heavy whipping cream – This must be cold from the fridge.
- Powdered Sugar – Also called confectioners’ sugar or icing sugar.
- Cinnamon and vanilla – You can flavor your frosting with nutmeg or pumpkin pie spice if you’d like.
- Chopped pecans – For garnish. Feel free to skip these or replace them with chocolate chips or a dusting of cinnamon to make this cheesecake nut-free.
The Perfect Cheesecake Crust
This pumpkin cheesecake starts with an easy graham cracker crust. You’ll need to prepare and blind bake the crust before you can fill it, to prevent the finished crust from becoming soggy. This is easy to do following the steps below.
- Prepare for baking. Line a springform pan while the oven preheats to 325ºF. Grease the bottom and sides of the pan, too.
- Make the crust. Combine the crust ingredients, then press the mixture into the bottom and up the sides of the pan.
- Par-bake. Bake the crust at 325ºF for 10 minutes. Afterward, allow the crust to cool completely.
- Get it ready for the water bath. Once cooled, wrap the outsides of the pan tightly with foil. Since we’ll bake this pumpkin cheesecake in a water bath, the foil helps seal the pan so it’s watertight. Set your pan with the prepared crust aside while you prepare your filling.
How to Make Pumpkin Cheesecake
With your Graham cracker crust par-baked and ready to go, it’s time to prepare the pumpkin filling and then assemble the cheesecake. For a baked cheesecake, this melt-in-your-mouth treat is as easy as it gets! Just follow these step-by-step instructions.
- First, lower the oven temperature. Reduce the oven temperature from 325ºF down to 300°F.
- Beat the cream cheese. Combine the cream cheese, sugar, and flour in a bowl. Mix on low speed until it’s smooth and combined, scraping down the sides of the bowl as needed.
- Add the remaining ingredients. Next, slowly mix in the pumpkin purée, sour cream, vanilla, and spices. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Fill the crust. Pour your pumpkin cheesecake batter into the cooled crust.
- Prepare a water bath. Make sure that the foil wrapped around the springform pan is completely sealed, and place the whole cheesecake into a 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 foil.
- Bake. Bake the cheesecake at 300ºF 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 (see how to tell when your cheesecake is done).
Cool the Cheesecake Gradually to Prevent Cracks
Sudden temperature changes cause a cheesecake to crack. This is why the secret to a perfect, crack-free homemade cheesecake is to allow the cheesecake to cool down gradually. First, in the oven for an hour, and then in the fridge for several hours so it sets completely.
- Cool the cheesecake in the oven. Switch off the oven, but leave the door closed. Allow the cheesecake to rest in the residual heat of the oven for 30 minutes. Then, crack the door and let the cheesecake cool inside the oven for another 20 minutes.
- Chill the cheesecake in the fridge. Lastly, chill the pumpkin cheesecake in the fridge for 5-6 hours, until firm. I usually do this overnight.
Decorate Your Pumpkin Cheesecake
Once the cheesecake is cool and firm, remove it from the springform pan and set it on a serving plate. If you need tips on how to do this, check out my in-depth tutorial. Now, for the fun part! Here’s how to add the whipped topping to this creamy pumpkin cheesecake before serving:
- Make the whipped cream cheese frosting. Beat cream cheese until smooth, then add the remaining ingredients. Whip the frosting on high until stiff peaks form.
- Decorate the cheesecake. Pipe the whipped cream around the top edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies. Keep this cheesecake chilled in the fridge until you’re ready to serve.
Tips for a Perfect Baked Cheesecake
- Use the food processor to make the crust. 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.
- Mix slowly. 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 leaks. 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, see my full tutorial on how to bake a cheesecake in a water bath.
Optional Topping and Serving Suggestions
Plenty of different toppings go well with this pumpkin cheesecake. I’ve rounded up a few of my favorite easy cheesecake toppings here:
- Top with 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 drizzle. 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 or the crunchy praline topping on this praline pumpkin cheesecake would taste amazing on top of this pumpkin cheesecake, too!
- Dust with 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.
How to Store
- Refrigerate. Keep extra cheesecake in an airtight container in the fridge and enjoy it within 4-5 days.
- Freeze. I recommend freezing this pumpkin cheesecake before you add any toppings. 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.
Watch How To Make It
More Pumpkin Dessert Recipes
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Pumpkin Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour 40 minutes
- Total Time: 7 hours 40 minutes
- Yield: 14 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This smooth and creamy pumpkin cheesecake recipe has a buttery graham cracker crust, spiced filling, and fluffy swirls of tangy whipped cream cheese frosting. It’s a perfect pumpkin dessert for Thanksgiving!
Ingredients
Scale
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
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- 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
- Reduce oven to 300°F (148°C).
- 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.
- Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake filling into the crust and spread evenly.
- 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.
- 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.
- Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- Crack oven door and leave the cheesecake in the oven for about 20 minutes.
- Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
Make the Topping & Decorate
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth.
- Add the remaining ingredients and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans.
- 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
Categories:
Cheesecakes, Christmas, Holidays, Pumpkin Favorites, Recipes, Recipes with video, Sweets and Treats, Thanksgiving,
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.
I’m so glad it worked out well and that you enjoyed it!
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!
My first ever cheesecake and it was a smashing success! I used pumpkin pie spice and was pretty heavy handed and it was delicious!
So glad to hear that!
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.
Glad you enjoyed it!
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.
So glad you enjoyed it!
How can I make these mini? I think if I make the same amount of filling it’ll be way too much.
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.
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.
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.
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.
Wonderful! Glad it was a hit!
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?
Sorry for the late reply! I hope it travelled well. The whipped cream shouldn’t go flat.
Hello Lindsay, thank you for sharing your recipe. What tip size did you use to pipe the whip cream? Thank you
I used Ateco tip 847.
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!
As long as the bag fits around your springform pan, I assume it would be fine.
how many minutes should I mix on low speed for steps 6 and 7? thanks. you are the best.
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.
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.
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.
Where do I get ground nutmeg? The first time I heard it
It’s normally in with all the spices at the grocery store, much like ground cinnamon.
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.
I hope you enjoy!
Can you substitute mascarpone for any of the cream cheese?
You could substitute some of it, if you like.
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!
I’m glad you enjoyed it!