This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Take your classic cheesecake to the next level and make Pumpkin Cheesecake. This is the perfect dessert to start your fall baking with.

Slice of pumpkin cheesecake
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Easy Pumpkin Cheesecake Recipe:

We love making pumpkin desserts for the holidays and this Pumpkin Cheesecake is always requested. It is full of pumpkin flavor and is easy to make thanks to simple ingredients.

Made from scratch graham cracker crust is filled with a creamy pumpkin cheesecake filling and baked to perfection. The rich and decadent flavors makes this the perfect Thanksgiving dessert.

We love a classic cheesecake but adding in a can of pumpkin makes it even better. If you love pumpkin desserts as much as my family, make this impressive cheesecake recipe.

If you love pumpkin desserts as much as we do, make Pumpkin Coffee Cake Recipe, Libby’s Pumpkin Bread Recipe and Pumpkin Roll. If you like making cheesecake bar, try this German Chocolate Cake Cheesecake Bars Recipe.

Slice of pumpkin cheesecake

Pumpkin Cheesecake Topping Ideas:

Pumpkin cheesecake can easily be served just as it is. But adding some of these toppings makes it even better. Indulge in this pumpkin cheesecake this holiday for a rich and creamy treat.

Pumpkin cheesecake ingredients

Ingredients: 

Serves: 12 

For the Crust: 

  • Graham Cracker Crumbs 
  • Melted Butter
  • Granulated Sugar 
  • Ground Cinnamon 

For the Cheesecake: 

  • Cream Cheese (softened)
  • Brown Sugar (packed) 
  • Pure Pumpkin Puree (15 ounces) 
  • Large Eggs 
  • Sour Cream 
  • Vanilla extract 
  • Pumpkin Pie Spice 

How to Make Pumpkin Cheesecake: 

For the Crust: 

  • Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit. 
  • Step 2 – Crush Graham Crackers – Pulse the graham crackers in a food processor until its fine crumbs.  Mix together the crust ingredients in a mixing bowl. 
  • Step 3 – Press crust into pan – Press this mixture into the bottom of a 9 inch springform pan. Press the mixture up the sides of the pan approximately ½ inch high up the sides.  
  • Step 4 – Bake Crust – Bake for 8 minutes and then cool at room temperature.  

Make Pumpkin Cheesecake Filling: 

  • Step 1 – Combine Cream Cheese and Brown Sugar – Mix together the cream cheese and brown sugar. Combine with a hand held mixer or stand up mixer for approximately 3-4 minutes until light and fluffy.  
  • Step 2 – Add in Egg – Then mix in the eggs, pumpkin and sour cream until combined.  Then add in the vanilla extract and pumpkin pie spice.  Mix cheesecake filling until smooth.  
  • Step 3 – Pour into Crust – Pour the batter into the pre-baked crust.  
  • Step 4 – Water Bath – Place the pan into a large pan and pour boiling water around the cheesecake pan. Fill until it goes up approximately halfway up the side of the cheesecake pan.  
  • Step 5 – Bake Cheesecake – Bake for 60 minutes.  The edges should be set and the center should still appear jiggly. 
  • Step 6 – Let Cheesecake Sit – Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 60 more minutes.  Remove from the oven and carefully remove the cheesecake from the water.  Let the cheesecake cool completely at room temperature. 
  • Step 7 – Chill Cheesecake – Chill in the refrigerator for at least 4 hours or overnight. 
  • Step 8 – Remove from Pan – When ready to serve, remove the cheesecake carefully from the springform pan. Remove by running a knife around the sides of the cheesecake to release the cheesecake from the pan. 
  • Step 9 – Serve and Enjoy – Slice the cheesecake, serve topped with whipped cream and enjoy. 
Whole Pumpkin Cheesecake topped whipped cream

Do I have to Use a Water Bath?

When making this Pumpkin Cheesecake, we do recommend baking in a water bath. It really does help prevent the cheesecake from cracking.

We like to place the springform pan in a roasting pan to easily set the cheesecake in. But if you have had good luck with no water bath, it is all up to what you prefer.

Whole Pumpkin Cheesecake topped whipped cream

Can I Freeze Pumpkin Cheesecake?

Yes, we love freezing cheesecake to prepared ahead of time. It also freezes extremely well and with these easy steps you can have cheesecake all year long.

  • You can either freeze the cheesecake whole or freeze it in individual slices.
  • Wrap the cheesecake in plastic wrap after it has completely cooled. Then wrap again in aluminum foil to ensure it stays fresh.
  • We also suggest placing the wrapped cheesecake in a freezer bag.
  • You can freeze this up to 1 month.
  • Thaw at room temperature for a couple of hours when ready to serve. Another option is to thaw overnight in the fridge.
Whole Pumpkin Cheesecake topped whipped cream

Pumpkin Cheesecake Recipe Tips:

  • Softened Cream Cheese – For best results when combining the ingredients, make sure the Full-Fat Cream Cheese is softened. This allows you to mix the ingredients with ease.
  • Refrigerator Overnight – We like preparing this cheesecake ahead of time. This allows you to refrigerate the cheesecake overnight for best results.
  • Graham Cracker Crust – After combining the ingredients in a bowl and press completely on the bottom and sides of pan.
  • Baking Cheesecake – After baking cheesecake make sure to allow it to rest in the oven for 60 minutes. This helps to prevent the cheesecake from cracking.
  • Cool Completely – Before serving make sure to allow the cheesecake to cool completely.
  • Make sure that you buy Pure Pumpkin –  Don’t buy pumpkin pie filling for this cheesecake. This has pumpkin spice and more in it. This recipe calls for plain pumpkin puree.
Whole Pumpkin Cheesecake topped whipped cream

Variation Ideas:

  • Crust – We made graham cracker crust from scratch, but you can easily by store bought crust. We have even made it with other types of cookies such as a gingersnap crust. You can even make an Oreo Crust.
  • Warm Spices – Feel free to change or add in more warm spices to this recipe. Our suggestions our nutmeg, ginger, or cloves.
  • Serving – Make sure the pumpkin cheese cake is completely cooled before serving. We recommend serving with cool whip or caramel sauce. You can even serve with a scoop of vanilla ice cream.

How to Store Leftovers:

Store the leftovers covered with plastic wrap in the refrigerator for up to 5 days.  

Easy Fall Dessert Recipe:

Pumpkin desserts are a must for the holidays. This Pumpkin Cheesecake may look complicated, but you will be surprised how easy it is to make.

The ingredients are simple and adding your favorite toppings make is a crowd favorite.

Print Recipe for Pumpkin Cheesecake:

Pumpkin Cheesecake

5 from 1 vote
Take your classic cheesecake to the next level and make Pumpkin Cheesecake. This is the perfect dessert to start your fall baking with.
Prep Time 15 minutes
Cook Time 55 minutes
Chill 4 hours
Total Time 5 hours 10 minutes
Servings 12
Cuisine American
Course Dessert
Calories 452

Ingredients

For the Crust:

  • 2 cups Graham Cracker Crumbs
  • 6 Tablespoons Butter melted
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon

For the Cheesecake:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

For the Crust:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Pulse the graham crackers in a food processor until its fine crumbs.  Mix together the crust ingredients in a mixing bowl.
  • Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch high up the sides.
  • Bake for 8 minutes and then cool at room temperature.

For the Cheesecake:

  • Mix together the cream cheese and brown sugar with a hand held mixer or stand up mixer for approximately 3-4 minutes until light and fluffy.
  • Then mix in the eggs, pumpkin and sour cream until combined.  Then add in the vanilla extract and pumpkin pie spice.  Mix until smooth.
  • Pour the batter into the pre-baked crust.  
  • Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.  
  • Bake for 60 minutes.  The edges should be set and the center should still appear jiggly. 
  • Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 60 more minutes.  Remove from the oven and carefully remove the cheesecake from the water.  Let the cheesecake cool completely at room temperature. 
  • Chill in the refrigerator for at least 4 hours or overnight.
  • When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
  • Slice the cheesecake, serve topped with whipped cream and enjoy!

Recipe Notes

Store the leftovers covered in the refrigerator for up to 5 days.

Nutrition Facts

Calories 452kcal, Carbohydrates 44g, Protein 6g, Fat 29g, Saturated Fat 16g, Polyunsaturated Fat 1g, Monounsaturated Fat 8g, Trans Fat 0.2g, Cholesterol 116mg, Sodium 341mg, Potassium 231mg, Fiber 2g, Sugar 33g, Vitamin A 6542IU, Vitamin C 2mg, Calcium 112mg, Iron 2mg

Pin This Now to Remember It Later

Pin Recipe

More Pumpkin Dessert Recipes:

Take your classic cheesecake to the next level and make Pumpkin Cheesecake. This is the perfect dessert to start your fall baking with. We love a classic cheesecake but adding in a can of pumpkin makes it even better. If you love pumpkin desserts as much as my family, make this impressive cheesecake recipe. #eatingonadime #pumpkincheesecake #cheesecake

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating