This pumpkin cheesecake has a classic graham cracker crust filled with a silky smooth cheesecake filling, then topped with whipped cream. It's the perfect fall spiced dessert for Thanksgiving or Christmas!
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Why You'll Love This Pumpkin Cheesecake!
Graham Cracker Crust - The pumpkin cheesecake has a classic crunchy graham cracker crust.
Silky Smooth Baked Cheesecake - The texture of the pumpkin spice cheesecake filling is so smooth and creamy that it melts in your mouth!
Easy to Decorate - This cheesecake is super easy to decorate! Just some dollops of whipped cream and a sprinkle of pumpkin spice!
Make Ahead Dessert - Since cheesecake ideally needs to set over night, it makes the perfect make ahead dessert!
You might also like this eggnog cheesecake or these pumpkin pie bars!
Ingredient Notes
You just need a handful of simple ingredients to make this pumpkin spice cheesecake!
Graham Cracker Crust - I usually make a classic graham cracker crust for this pumpkin cheesecake, but you could substitute a Biscoff cookie crust or a gingersnap cookie crust for a different flavor profile!
Full-Fat Cream Cheese - Be sure to use full-fat bricks of cream cheese for the best flavor and texture! For the best results I highly recommend using Philadelphia cream cheese. You need the cream cheese to be room temperature so it combines smoothly, so be sure to leave it out for about 30 minutes before baking.
Pumpkin Puree - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner! You can also make your own pumpkin puree!
Eggs - Make sure to let the eggs come up to room temperature before making the filling for the best results!
Pumpkin Pie Spice - You can buy pumpkin pie spice at most grocery stores, or just make your own!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Pumpkin Cheesecake
Make sure all the ingredients are room temperature before getting started!
Preheat the oven to 350°F.
Pulse the graham crackers in a food processor until you have about 2 cups of crumbs.
In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the springform pan. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 10 minutes or until it's lightly golden brown and looks dried out.
Remove from the oven and let cool while you make the filling.
Reduce the oven to 300°F.
In the bowl of a stand mixer, beat the room temperature cream cheese on medium-low speed until completely smooth.
Add in the sugar, vanilla, and pumpkin pie spice and mix until just combined.
With the mixer on medium-low speed, mix in the eggs one at a time, scraping down the bowl between each one.
Once the eggs are fully incorporated, add in the pumpkin puree and mix until just combined.
Pour the batter into the cooled graham cracker crust.
Use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
Bake at 300°F for 60-75 minutes. The pumpkin cheesecake should be set and firm on the edges, but the center should still be puffed up and jiggly (like jello). The top of the cheesecake should also look matte instead of shiny. You might think it's underbaked, but it will continue to set as it cools in the oven.
Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and let the pumpkin cheesecake cool completely to room temperature.
Transfer to the fridge and chill for at least 4 hours before slicing and serving (overnight is even better). Cover the cheesecake once fully chilled.
Use a butter knife to gently loosen the sides of the cheesecake before removing from the springform pan.
Top the pumpkin cheesecake with homemade whipped cream and a sprinkle of pumpkin spice!
Tips for Perfect Cheesecake
Use room temperature ingredients! Always make sure ingredients like cream cheese, eggs, milk, sour cream, butter, etc. are at room temperature before baking! This ensures they'll incorporate smoothly and prevents lumps in the batter; so that you get that perfectly creamy texture! Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Use a stand mixer or hand mixer but don't over-mix! For the smoothest texture, I recommend using a stand mixer or hand mixer to ensure you fully incorporate all of the ingredients. Just be sure to mix until just combined! Over mixing adds too much air to the batter which can lead to cracks in the cheesecake.
Use a springform pan! The best kind of pan to use for cheesecake is a 9 inch springform pan with removable sides. This is optional, but you can also line the sides of the springform pan with parchment paper to keep the cheesecake from sticking to the sides as it cools which can prevent cracking.
Water bath! A water bath is essential for preventing cracks in the cheesecake. I like to use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock - a disposable aluminum pan is also a good option) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
Proper cooling time! It's important to cool the cheesecake very slowly to prevent cracking. When the cheesecake is done cooking, turn the oven off and crack door open slightly [note: if you have a gas oven you don't need to crack the door because gas ovens cool down more quickly]. Let the cheesecake cool in the oven for 1 hour, then remove from the oven and continue cooling at room temperature. Allow to cool completely to room temperature before transferring to the fridge. Let chill for at least 4 hours before slicing and serving.
Cheesecake Tools
Recipe FAQ's
Cover tightly with plastic wrap and store in the fridge for up to 5 days. Wait to top with whipped cream until right before serving if possible.
Yes this cheesecake freezes well (before decorating)! I recommend freezing individual slices for the best results. Let the cheesecake cool completely, then before decorating, wrap each slice tightly in plastic wrap, then place in an airtight container for up to 3 months. To thaw, unwrap and thaw in the fridge overnight or let sit at room temperature for 30-60 minutes. Garnish with whipped cream after thawing.
The main causes for cheesecake cracks are over mixing the batter, not using a water bath, and cooling the cheesecake too quickly. If you follow my tips you'll get perfect pumpkin cheesecake every time!
The pumpkin spice cheesecake should be set and firm on the edges, but the center should still be puffed up and jiggly (like jello). The top of the cheesecake should also look matte instead of shiny. You might think it's underbaked, but it will continue to set as it cools in the oven.
To get clean slices of this pumpkin cheesecake, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It's a bit tedious to clean the knife before every cut, but you get perfect slices every time!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Pumpkin Cheesecake
Special Equipment
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Pumpkin Cheesecake
- 24 ounces cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 3 large eggs, room temperature
- 1 cup pumpkin puree
Top With
Instructions
- Make sure all the ingredients are room temperature before getting started!
Graham Cracker Crust
- Preheat the oven to 350°F.
- Pulse the graham crackers in a food processor until you have about 2 cups of crumbs.
- In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture into the bottom of the springform pan. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
- Bake the crust at 350°F for 10 minutes or until it's lightly golden brown and looks dried out.
- Remove from the oven and let cool while you make the filling.
Cheesecake Filling
- Reduce the oven to 300°F.
- In the bowl of a stand mixer, beat the room temperature cream cheese on medium-low speed until completely smooth.
- Add in the sugar, vanilla, and pumpkin pie spice and mix until just combined.
- With the mixer on medium-low speed, mix in the eggs one at a time, scraping down the bowl between each one.
- Once the eggs are fully incorporated, add in the pumpkin puree and mix until just combined.
- Pour the batter into the cooled graham cracker crust.
- Use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
- Bake at 300°F for 60-75 minutes. The pumpkin cheesecake should be set and firm on the edges, but the center should still be puffed up and jiggly (like jello). The top of the cheesecake should also look matte instead of shiny. You might think it's underbaked, but it will continue to set as it cools in the oven.
- Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let the pumpkin cheesecake cool completely to room temperature.
- Transfer to the fridge and chill for at least 4 hours before slicing and serving (overnight is even better). Cover the cheesecake once fully chilled.
- Use a butter knife to gently loosen the sides of the cheesecake before removing from the springform pan.
- Top the pumpkin cheesecake with homemade whipped cream and a sprinkle of pumpkin spice!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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