Easy Pumpkin Cheesecake Recipe

This post may contain affiliate links. Please read our disclosure policy.

This easy pumpkin cheesecake features a creamy pumpkin filling and a buttery graham cracker crust. It’s beginner-friendly, requires no water bath, and is perfect for the holidays!

Why You’ll Love This Pumpkin Cheesecake Recipe

This pumpkin cheesecake combines the creamy richness of cheesecake with cozy pumpkin and warm fall spices for a dreamy dessert that’s perfect for any holiday gathering. If you love holiday treats like my pumpkin bars, quick cinnamon rolls, or peanut butter pie, you’ll adore pumpkin cheesecake with its buttery graham cracker crust and luscious pumpkin-spiced filling—an easy yet impressive recipe!

• It’s fluffy, rich, and dreamy—the ultimate crowd-pleaser.
• No water bath needed because we're baking the cheesecake at a lower temperature to ensure a smooth surface without cracks.
• It's perfect for Thanksgiving, but equally great for other fall and winter holidays.
• Lovers of cheesecake and pumpkin will be double wowed by this dessert.

Ingredients You’ll Need

For the crust

Graham cracker crumbs – Use packaged crumbs or make your own in a snap by crushing whole graham crackers into fine crumbs in a food processor or ziptop bag with a rolling pin.
Brown sugar – Adds a molasses flavor that pairs perfectly with the pumpkin filling.
Butter – Binds the crust together while giving it a rich, buttery flavor.
Sea salt – Enhances the sweetness and balances the crust’s flavor.

For the filling

Cream cheese – Softened cream cheese blends smoothly and ensures a creamy batter without lumps.
Brown sugar – Adds a warm, caramel-like sweetness that complements the pumpkin.
Granulated sugar – Balances sweetness and provides structure for the cheesecake.
Pumpkin puree – Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
Sour cream – Adds creaminess and a slight tang to balance the filling’s sweetness.
Pumpkin pie spice – This mix of cinnamon, nutmeg, ginger, and cloves adds the classic fall flavors.
Salt – Balances the sweetness and brings out the spice flavors.
Vanilla extract – Adds depth and a subtle sweetness to the filling.
Eggs – Provide structure to the cheesecake and create a silky texture. Add them one at a time to avoid overmixing.

How to Make Pumpkin Cheesecake

Make the crust by mixing graham cracker crumbs, brown sugar, butter, and salt. Press into a 9-inch springform and bake at 300°F for 8-10 minutes. Cool completely.

Prepare the cheesecake filling by beating cream cheese and sugars until smooth. Add pumpkin, sour cream, spices, vanilla, and salt, then mix in eggs one at a time on low speed.

Pour the batter over the cooled crust, smooth the top, and tap to release air bubbles. Bake at 300°F for 65–75 minutes until edges are set, the surface is matte, and the center jiggles slightly.

Turn the oven off, open the door slightly, and leave the cheesecake in the oven to cool for 1 hour, then at room temperature until fully cooled. Cover and refrigerate in the springform pan for minimum of 4 hours. Gently loosen the edges with a non-metal utensil before serving.

Carefully release the outside of the springform. Slice your pumpkin cheesecake pieces as large or small as you like.

Tips for Success

• Don’t compromise on room temperature ingredients: Cream cheese, sour cream, and eggs must be at room temperature to blend smoothly and ensure even, efficient baking.
• The crust: The graham cracker crust comes halfway up the sides of the springform pan. This is intentional, as it doesn't get in the way of the batter creating a smooth edge for easier slicing and clean presentation.
• Cheesecake batter volume: This recipe makes enough batter to perfectly fill a 9-inch springform pan. It’s ideal for a thick, rich cheesecake, so don’t worry if it seems like a lot!
• Oven temperature variance: Ovens can vary by several degrees, so placing an oven thermometer in the center of your oven helps you adjust for accurate baking.
• Testing for doneness: If you’re unsure about doneness, you can use an instant-read thermometer to check that the center reaches 150°F. It leaves a small hole that you can cover with whipped cream.
• Storage and freezing: If the cheesecake is out of the springform, transfer it to an airtight container for refrigeration. Otherwise, leave it in the springform, covered, or freeze slices wrapped in plastic and foil for up to 1 month.

Serving Suggestions

For the creamiest texture, let the pumpkin cheesecake rest at room temperature for 30 minutes before serving. Serve it plain, or top with whipped cream and a sprinkle of cinnamon, or a drizzle of caramel sauce for extra indulgence.

Storage and Make-Ahead Tips

Refrigerate leftovers covered for up to 5 days. Wrap slices individually in plastic wrap and foil to freeze for up to 1 month; thaw in the fridge before serving. This cheesecake sets beautifully overnight, making it perfect for prepping up to a few days ahead of Thanksgiving or a holiday party.

📖 Recipe

Frequently Asked Questions