Pumpkin Cheesecake Recipe

I have a super delicious and very easy Pumpkin Cheesecake recipe for you to try, and I promise this is the easiest version you will ever make. Creamy layers of pumpkin pie and cheesecake combine for one decadent dessert, and every bite is amazing.

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This is by far one of the best cheesecakes I’ve ever made — that’s a direct quote from my family, and they are not shy about telling me when something needs work!

If you’ve made a traditional Pumpkin Pie around the holidays and thought, “I wish there was a little more to this,” or if some of your family isn’t a fan of classic pumpkin pie, this recipe is for you. It gives you everything you love about pumpkin pie, plus that rich, creamy cheesecake texture on top.

Just look at those beautiful layers. Your family and friends will love this dessert all fall season long. You might also love my No Bake Pumpkin Pie Recipe.

Why This Pumpkin Cheesecake Recipe Works

Most pumpkin cheesecake recipes call for a springform pan, a water bath, and a long list of steps to keep the top from cracking. This recipe skips all of that.

I bake mine right in a pie crust instead of a springform pan. Here’s why that matters:

• No water bath needed. A water bath is normally used to bake cheesecake gently and evenly so the top doesn’t crack. Because this cheesecake is thinner and bakes in a shallow pie crust instead of a tall springform pan, it cooks more evenly on its own — no roasting pan, no foil wrapping, no fussing.
• No springform pan required. One less specialty pan to buy or dig out of the cabinet. A regular premade or homemade pie crust does the job.
• Faster prep and cleanup. Traditional cheesecakes can take an hour or more just to bake, plus cooling time in a turned-off oven. This one bakes in 30–40 minutes, start to finish.

If you’ve been intimidated by “real” cheesecake recipes with all their extra steps, this is the version to start with.

A Few Notes on the Ingredients

• Cream cheese – Make sure it’s full-fat, brick-style cream cheese (not the kind in a tub) and truly softened to room temperature. Cold cream cheese is the #1 cause of lumpy cheesecake filling.
• Canned pumpkin – Use plain 100% pumpkin puree, not pumpkin pie filling (which already has sugar and spices added and will throw off the recipe). I recommend Libby’s — it has a thicker, more consistent texture than many store brands, which makes for a creamier cheesecake.
• Eggs – Room temperature eggs blend into the batter more smoothly than cold ones, which helps avoid overmixing.

Substitution Ideas

• For the spices – Use ½ teaspoon pumpkin pie spice instead of the cloves and nutmeg if that’s what you have on hand.
• Homemade pumpkin puree works in place of canned pumpkin if you prefer to make your own.
• Brown sugar can replace the white sugar (same amount). The flavor will be very similar, but the texture will be slightly softer.
• Crust swap – A classic graham cracker crust is my go-to, but a gingersnap crust adds a warm, spiced crunch that pairs beautifully with the pumpkin filling.

How to make pumpkin cheesecake

Step 1 – First, preheat oven to 325 degrees F.

Step 2 – Beat together cream cheese, sugar and vanilla in a large bowl. This will be very thick.

Step 3 – Add eggs, one at a time, mixing completely each time.

Step 4 – Remove 1 cup of the cheesecake filling (cream cheese mixture) and spread it in the bottom of the prepared graham cracker crust. This mixture should go halfway up the sides of the crust.

Step 5 – Add the pumpkin and spices to the rest of the cream cheese mixture. Mix well.

Step 6 – Then carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.

Step 7 – Bake the cheesecake for 30 minutes – 40 minutes, being careful not to overcook it. You will know it is done when the center is almost set (but still a little jiggly).

Step 8 – Once cooked, carefully remove from the cheesecake from the oven and let it reach room temperature before you refrigerate.

Step 9 – Then place the cheesecake in the refrigerator for at least 1 hour to chill and then it’s ready to serve. I like to make mine the day before so it is just right when we’re ready to eat it.

Why Isn’t My Cheesecake Cracking? (And How to Keep It That Way)

Cracking is the #1 fear with any cheesecake, so here’s why this method holds up so well, plus a few extra tips to guarantee a smooth top:

• Don’t overmix after adding the eggs. Overbeating adds too much air, which expands in the oven and then collapses as it cools — that’s what causes cracks.
• Don’t overbake it. Pull it out while the center still jiggles slightly. It firms up as it cools.
• Cool it gradually. Let it sit at room temperature before refrigerating rather than moving it straight from a hot oven to a cold fridge.

Because this recipe bakes in a shallower pie crust rather than a tall springform pan, it’s naturally more forgiving than a traditional cheesecake — but these tips will help no matter what pan you use.

How to Serve This Pumpkin Cheesecake

I love serving this cheesecake topped with Homemade Whipped Cream.

You can also add a drizzle of caramel sauce and a sprinkle of chopped pecans or walnuts for a little crunch. A scoop of vanilla ice cream on the side is delicious too.

Can This Cheesecake Be Made Ahead of Time?

Yes! This cheesecake can be made the night before serving, and I actually think it tastes even better the next day, once it’s had time to fully chill and the flavors have settled.

It’s the perfect make-ahead dessert for the day before Thanksgiving, so it’s ready to go when you need it. I don’t recommend making it more than 1 day ahead if you’re serving it fresh — for longer storage, freeze it instead (see below).

How to Store

Cover the leftover cheesecake with plastic wrap and refrigerate for up to 5 days.

Can Pumpkin Cheesecake be Frozen

Yes, cheesecake freezes beautifully. If you’re making this more than a day in advance, I recommend freezing it rather than refrigerating it that long.

Cover tightly and freeze for up to 2–3 months, though it’s best enjoyed within a month for the best texture. Defrost at room temperature for a few hours, or overnight in the refrigerator, and it’s ready to serve.

Tips to make the Best Pumpkin Cheesecake

• Use full-fat ingredients for the best flavor and texture.
• Make sure the cream cheese is fully softened to room temperature so your filling comes out smooth, with no lumps.
• Let the cheesecake cool to room temperature before refrigerating — moving it too soon can make the crust soggy.
• Use Libby’s canned pumpkin (not pumpkin pie filling) for the most consistent texture and flavor.
• Resist overmixing once the eggs are added — this is the easiest way to prevent cracks.

How to Transport

This pumpkin cheesecake is always a hit, so you might want to make two. I usually do, especially if I’m bringing it to a family gathering during the holidays.

I use a pie carrier to transport it, which makes the trip so much easier and helps prevent spills in the car. If you need to bring two pies to a holiday party, a double-decker pie carrier is a game changer.

Review Pin Print

Pumpkin Cheesecake

5 from 20 votes

Estimated Cost: $8.40, $0.93 per Servings

This Pumpkin Cheesecake is rich, creamy, and perfectly spiced — made the easy way, in a pie crust, with no water bath and no cracking. It's ready in under an hour and tastes even better the next day!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 9

Cuisine American

Course Dessert

Calories 267

Author Carrie Barnard

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Ingredients

1x2x3x

• ▢ (2) 8 ounce packages Cream Cheese softened
• ▢ ½ cup granulated sugar
• ▢ ½ teaspoon vanilla
• ▢ 2 eggs
• ▢ 1 Premade Graham Cracker Crust (9" crust)
• ▢ ¾ cup Canned Pumpkin
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon cloves
• ▢ ¼ teaspoon nutmeg

See how we calculate recipe costs.

Instructions

• Preheat oven to 325 F.
• In a large mixing bowl, beat together (2) 8-ounce packages softened cream cheese, ½ cup granulated sugar, and ½ teaspoon vanilla until combined. The mixture will be very thick.
• Add 2 eggs, one at a time, mixing completely after each egg is added.
• Remove 1 cup of the cream cheese mixture and spread it into the bottom of 1 premade 9-inch graham cracker crust.
• Add ¾ cup canned pumpkin, ½ teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon nutmeg to the remaining cream cheese mixture and mix well.
• Carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.
• Bake for 30-40 minutes, being careful not to overcook it. You know it is done when the center is almost set (but still a little jiggly). Once cooked, remove from the oven and let it reach room temperature before you refrigerate (moving it to the fridge too soon could cause it to get soggy).
• Be sure to cheesecake gets well chilled before serving. I like to make mine the day before so it is just right when we’re ready to eat it.

Nutrition Facts

Calories 267kcal, Carbohydrates 26g, Protein 4g, Fat 16g, Saturated Fat 7g, Cholesterol 71mg, Sodium 205mg, Potassium 120mg, Fiber 1g, Sugar 16g, Vitamin A 3653IU, Vitamin C 1mg, Calcium 47mg, Iron 1mg

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Try these other easy pumpkin recipes:

• Easy Pumpkin Chocolate Chip Bars
• Pumpkin Cookies
• Quick and Easy Pumpkin Muffins Recipe
• Pumpkin Cookies
• Easy Pumpkin Bread Recipe
• Pumpkin Cupcakes Recipe with Easy Cream Cheese Frosting
• Delicious Pumpkin Granola
• Pumpkin Roll Recipe