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.
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 and pumpkin cheesecake bars.
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.
Pumpkin Cheesecake
Ingredients
- (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.
This sounds really good, gonna give it a try. I’ve made regular cheesecake before but gonna try this one. Perfect for the fall.
I hope you love this one, Cynthia! It’s one of my favorite desserts to make for Fall.
The cheesecake blends two favorites as we enter into fall here in Northeast Ohio: pumpkin and cheese. This one looks fun to try! May even find a way to add some of it as a mix-in for our Ninja Creami dessert concoctions!!
Steph – Love your idea for another Ninja Creami creation! Let me know how it turns out!
My husband loves anything pumpkin so I plan on making this soon. I
Hope he loves it! Let me know how it turns out.
I like this better than regular pumpkin pie
Bev – I’m so glad! The combination is divine!
This cheesecake was delicious. Will be making a lot in the future
Two of my favorite flavors – pumpkin and cheesecake. Will be on my to make list.
Pumpkin and cheesecake really are the perfect combination! I hope you love this one as much as we do. Thanks for adding it to your list!
Definitely going to try this! Thank you for all the wonderful tips!
Wow, this looks so easy! Will substitute a gluten free crust.
That sounds like a great substitution! I hope you love the cheesecake. It’s one of my favorite desserts to make for fall!
Definitely trying this. Love that no springform pan is needed!
Yes! I love that you can make this without a springform pan too. It makes the recipe so much easier. I hope you love it!
Love Pumpkin Cheesecake. Will be on my fall baking list!
Sue – yes! It’s great for Fall! Let me know what you think!
Looking forward to making this pumpkin cheesecake, I have always wanted to try!
Hope you love it!
This looks delicious!
Thank you so much!
All I can say is yummmm! Why have reg pumpkin pie when u have this recipe? Totally taking it to Thanksgiving …I bet This will be gone first!! Stay tuned!
Let me know! I hope everyone loves it.
Thank you for your tips. I never knew that beating the eggs too long could cause cracks. I am also loving the fact that I don’t need a springform pan.
I’m so glad you find the tips helpful. Thanks for leaving a comment!
I love pumpkin! I plan to try all of these I generally make cheesecake from scratch. I assume all I’d need to do is add in the pumpkin puree. But if I’m in a hurry this will be my go to
Plan to enjoy them all
I’m so glad you plan to try them all! Let me know what your favorite is!
Going to make for sure!!
Pam – Yay! Can’t wait to hear what you think.
I love-love-love both pumpkin and cheesecake. Can’t wait to try this one! Thank you! 🙂
I’m gonna make this it sounds really good I lovee cheese cakes
Connie – Let me know what you think! Hope you love it.
Love cheesecake. Another pumpkin plus.
Delicious ? made this for my family they loved it. A nice change from plain pumpkin pie. Thank you. 10 plus rating
Carol – I’m so glad your family enjoyed it. Thanks for sharing!
looks yummy will try soon
Michelle – I’m so glad you plan to try it!
I just made my first cheesecake ever for my husband’s birthday last month. This will definitely be the next cheesecake I make this fall! Sounds delicious!
Sammy – So glad you plan to make this next! Let me know what you think.
Looks inviting!
Thanks! Hope you love it.
I have saved this to try as it sounds really good. Thank you
Totally going to try this recipe soon
This sounds perfect for Thanksgiving dessert. Could you also make a spiced cookie crust?
I’ve made this recipe several times its so delicious !!! I would give 10 stars if I could
Thank you so much! I’m so glad you love it enough to keep making it. Your 10 stars made my day!
This cheesecake was delicious. will be making more times in the future
I’m so glad you loved it! I love hearing that you’ll be making it again!
I love the ease of this recipe. No water bath!
Absolutely the best way to use pumpkin!!
So glad you think so! Pumpkin and cheesecake are such a delicious combination!
This I will try! Thank You Carrie
this look so good
Thank you! I hope you give it a try and love it!
I made this tonight and I dont think it lasted long enough to even take a picture and show it off! Everyone loved it in my house!
I love hearing this! I’m so glad it was such a hit with everyone!
Yummy
The pumpkin cheesecake is so good! My hubby is in love with it!
He loves pumpkin and cheesecake. Thank you for this recipe!
You’re so welcome! I’m so glad you both loved it. It sounds like the perfect dessert for your husband!
Interesting. Never thought to combine the two
They’re such a delicious combination! I hope you give it a try!
Love having the layers.
Me too! The layers make it extra special and delicious!
Pumpkin and cheesecake? My 2 favorite foods!
Then this recipe is perfect for you! I hope you love it!
I love anything pumpkin. This was delicious.
I’m so glad you enjoyed it! It’s one of my favorite pumpkin desserts too!
Can’t wait to try this!! Great way to start fall!
Absolutely! It’s the perfect dessert to kick off fall. I hope you love it!
Thank you for your recipes! I’m looking forward to trying this one!!
You’re so welcome! I hope you love this one as much as we do!
Pumpkin cheesecake is always on our Thanksgiving menu; might have to give this one a try beforehand!
I hope you do! A test run before Thanksgiving sounds like a great idea!
YUM!!!
So glad you think so! It’s such a delicious fall dessert!
Pumpkin is one of my favorite flavors! I look forward to trying all of these recipes when the weather gets a little cooler! They all look yummy!
I love pumpkin season too! I hope you get to try several of the recipes and find some new favorites!
This looks amazing. Can’t wait to try it out!
Thank you! I hope you love it!
This looks amazing! I can’t wait to try it!
I hope you love it! It’s such a delicious pumpkin dessert!
This sounds delicious. Will definitely give this a try!
I hope you do! I’d love to hear what you think!
I have a love affair with pumpkin and cheesecake! It doesn’t get better than this.
I agree! Pumpkin and cheesecake are such a delicious combination!
Can’t wait to try this one, it sounds delicious
I hope you love it! Thanks for giving the recipe a try!
This recipe is AMAZING!! GREAT any time of year!!
I’m so glad you loved it! I agree, pumpkin cheesecake is too good to save just for fall!
I cant wait to make this.. I love pumpkin pie and cheesecake..
I am so excited about this pumpkin recipe!
I hope you love it! It’s one of my favorite ways to enjoy pumpkin!
This recipe for Pumpkin Cheesecake was surprisingly simple and oh so delicious! I would recommend this recipe for anyone who loves cheesecake as much as I do.
Thank you so much! I’m thrilled you found it easy to make and delicious!
This looks delicious! Definitely will be trying this recipe this weekend.
I hope you love it! It sounds like the perfect weekend treat!
pumpkin cheesecake is the best. I love all cheesecake because of it’s divine texture
I agree! That creamy cheesecake texture with pumpkin is such a delicious combination!
The tastiest pumpkin cheesecake you’ll ever eat, making this one a tradition.
I have made pumpkin cheese cake before and it is definitely my favorite of all cheesecakes! I previously used crushed gingersnaps and with melted butter and a little sugar to press into springform pan for my crust. It was awesome!!
That sounds delicious! I love the idea of using gingersnaps for the crust. They pair so well with pumpkin!
That recipe sounds wonderful! Can’t wait to try it!
Thank you! I hope you give it a try and love it!
I love pumpkin pie and cheesecake. I can’t wait to try this yummy recipe
Thanks for posting.
I’ll make this in Thanksgiving
i made it a week ago for a dinner party and my froend love it very much
I can’t wait to make this recipe!
I hope you love it! It’s such a delicious dessert, especially for fall!
This recipe is honestly delicious. It will become my autumn cheesecake staple.
I’m so glad you loved it! I love hearing that it’s going to be an autumn favorite. Thanks for trying the recipe!
This is a great dessert for the holidays
I can’t wait to make this! It sounds delicious and I love cheesecake so, pumpkin sounds great, especially since fall will be coming up soon!
Cannot wait to try this!
I hope you love it! Let me know how it turns out!
I love pumpkin recipes and this recipe looks great. A little different for a cheesecake, but loks easier too. Gonna try it out.
I hope you love it! It’s such an easy and delicious way to enjoy pumpkin cheesecake. Let me know how it turns out!
I think this be great for the upcoming holidays I have no family nearby but my son but he a foodie
I really need to make this cheesecake for the holidays. It sounds so yummy ?
I hope you give it a try! It’s such a delicious dessert for the holidays. I think you’ll love it!
Delicious and easy!! I absolutely love Eating on a Dime!! I’d been afraid of cooking until I found this blog and realized I actually can cook if I have the right recipe!
Thank you so much! I’m so glad the recipes have helped you feel more confident in the kitchen. This means so much to me!
I have not made this scrumptious dessert… YET! It is going on my table this Thanksgiving!
I hope you love it! It’s such a delicious dessert for the Thanksgiving table. Thanks for giving it a try!
This looks great. Will try
I Have made this recipe multiple times. Everyone loves it and asks for the recipe. I also love how easy it is!!
Do you have a recipe this easy for regular plain cheesecake? Can you just omit the pumpkin and spices?
Becky – Thank you so much for sharing! I’m so glad everyone is enjoying it! I don’t think it would work the same without the pumpkin and the spices. My favorite regular easy cheesecake recipe is our Philadelphia No Bake Cheesecake Recipe. I hope you try it out and let me know what you think! Thank you again so much for the positive review on this recipe!
Such an underrated recipe. I have made this several times now. I always make 2 because 1 is never enough. Don’t come for me but I use the pumpkin pie pumpkin can that’s already seasoned. It turns out great and is easier and less expensive. I’m making 4 or 6 of these this holiday season!
You just made my day Stefanie! Thank you so much for sharing and for the positive review! I appreciate it so much!!!
Exact measurements for ingredients would be nice!
Click the jump to recipe button and you will see the exact ingredients in the recipe card.
This looks so yummy! I can’t wait to make it
I meant !
I just made it yesterday and ate it this morning, my son and I loved it. Thank you for the recipe it was so easy to make. I didn’t have clove and nutmeg so I used pumpkin pie spice. Fabulous ?
I’m so glad you enjoyed this recipe – Thank you for sharing!
Hi, looks delicious but what size is the premade graham cracker crust? Thanks
I used a 9″ crust for this recipe – Thank you!
This is a fabulous dessert. Easy to make. Will be my new go to pumpkin cheesecake. Perfect size, everyone loved it. Thank you for sharing this.
Great to hear! I’m so glad everyone loved it 🙂
What would the tsp measurements for the last two ingredients be?
Please and thank you 🙂
I have updated those amounts on the recipe. It’s 1/4 a tsp for each one. Thanks!
What are the measurements for the Cloves and Nutmeg? They show as a “?”
I AM SOOOOOOOOOOOO MAKING THIS!!!!!!
I have updated those amounts on the recipe. It’s 1/4 a tsp for each one. Thanks!
I’m going to have to try this. I like the idea of a cheesecake layer AND a pumpkin cheesecake layer.