Imagine the coziest, most comforting dessert you can think of, and then make it even better.
This pumpkin cheesecake is that dream, a perfect marriage of velvety, spiced pumpkin and rich, tangy cream cheese.
It’s like your favorite pumpkin pie decided to put on a fancy suit, and honestly, it’s a huge upgrade.
Why This Recipe Feels Like a Secret
You know that intimidating part of cheesecake recipes, the whole water bath situation? Yeah, we’re skipping that entirely.
This method is a total game-changer, relying on a low, slow bake and a patient cool-down in the warm oven.
The result is a stunningly creamy, crack-free masterpiece that’s honestly, so much easier than it looks.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to cheesecake bliss, and using room-temperature dairy is non-negotiable.
It’s the secret to that impossibly smooth, lump-free filling we’re all chasing.
- For the Crust: 2½ cups graham cracker crumbs, ⅓ cup melted butter
- For the Filling: 3 packages (24 oz) cream cheese (room temp), 1¾ cups granulated sugar, 1¾ cups pure pumpkin puree
- Also for Filling: 3 large eggs, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice
- For Serving: Sweetened whipped cream
How to make Pumpkin Cheesecake?
Prepping Your Pan and Oven
Start by preheating your oven to 325°F and lining a 9-inch springform pan with a parchment paper circle.
Wrap the entire outside bottom and sides of the pan snugly in a large piece of heavy-duty foil; this is our insurance policy against any sneaky water leaks, just in case.
Creating the Crust
Mix the graham cracker crumbs and melted butter until they resemble wet sand.
Press this mixture firmly into the bottom of your prepared pan and about an inch up the sides, then bake it for just 12-14 minutes until it’s set.
Mastering the Filling
In a large bowl, beat the room-temperature cream cheese all by itself first until it’s completely smooth and silky.
This crucial step ensures there are zero lumps hiding in your final dessert, promise.
Bringing It All Together
Add the sugar and beat again, then incorporate the pumpkin puree, eggs, vanilla, and pumpkin pie spice.
Mix on low just until everything is combined, scraping the bowl down well; you want to avoid whipping too much air into the batter.
The Low and Slow Bake
Reduce your oven temperature to a gentle 275°F and pour the filling into your pre-baked crust.
Bake for 1.5 to 2 hours; it’s done when the outer edges are set but the center still has a slight, subtle jiggle.
The Patient Wait
Turn off the oven, crack the door open, and let the cheesecake sit inside for a full hour.
This gradual cooldown is the magic trick that prevents cracks and ensures that legendary creamy texture.
The Final Steps
Run a thin knife around the edge of the pan to loosen the cake, then let it cool completely to room temperature.
Chill it in the refrigerator, ideally overnight, for the flavor to mature and the texture to become perfectly sliceable.
Tips
Room temperature ingredients are not a suggestion, they’re the law for a smooth, happy filling.
Don’t overmix after adding the eggs, and for heaven’s sake, don’t peek at the cheesecake while it’s baking!
If a crack does appear, just smile and know that a fluffy blanket of whipped cream covers a multitude of sins.
What’s the Best Pumpkin to Use?
This is super important: you must use pure pumpkin puree, not pumpkin pie filling.
Pie filling is pre-sweetened and spiced, which will throw the entire delicate balance of our recipe completely off.
Look for the plain, unadorned stuff in a can—Libby’s is a classic, trusted brand for a very good reason.
How to Serve This Showstopper
This cheesecake is rich, so a modest slice is usually plenty, especially after a big holiday meal.
Let it sit on the counter for about 20 minutes before slicing to take the deep chill off; this allows all the spices to wake up and sing.
Use a sharp, thin knife dipped in hot water and wiped clean between each cut for those picture-perfect slices.
How to Store and Freeze for Later
This dessert is a fantastic make-ahead option, which is why it’s a Thanksgiving hero.
Keep it covered tightly in the fridge for up to a week, but hold off on adding whipped cream until you’re ready to serve.
To freeze, wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then foil; it will keep beautifully for up to 3 months.
Can I Get Creative with the Toppings?
Absolutely, this is where your personality can shine through! Classic sweetened whipped cream is always a winner.
But consider a drizzle of salted caramel sauce, a handful of toasted pecans, or even a sprinkle of crumbled gingersnaps.
For a real showstopper, a glossy maple glaze or a dusting of cinnamon sugar right before serving is just divine.
Pumpkin Cheesecake Recipe
Description
This Pumpkin Cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath! No cracks! Indulge in the ultimate fall dessert: a luxuriously smooth, perfectly spiced pumpkin cheesecake that combines the best of pumpkin pie and classic cheesecake. This recipe skips the fussy water bath and instead uses a low-and-slow baking method for a velvety texture and flawless finish every time. With a buttery graham cracker crust and rich filling bursting with pumpkin flavor and warm spices, it's the perfect show-stopping dessert for Thanksgiving or any cozy gathering.
Ingredients
For the Crust
For the Filling
For Serving
Instructions
-
Preheat Oven & Prepare Pan
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside bottom and sides tightly with heavy-duty aluminum foil to prevent moisture seepage.This prevents leaks during cooling, even without a water bath. -
Make the Crust
In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake at 325°F for 12–14 minutes until set. Remove and reduce oven temperature to 275°F.Let cool slightly while preparing filling. -
Beat Cream Cheese & Sugar
In a large bowl, beat cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Add sugar and beat until fully incorporated and smooth.Scrape down the sides of the bowl frequently. -
Add Remaining Filling Ingredients
On low speed, add pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until just combined. Add eggs one at a time, mixing on very low speed after each addition until just blended. Do not overmix.Overmixing incorporates air, which can cause cracks. -
Bake Low and Slow
Pour batter into the crust and smooth the top with a spatula. Bake at 275°F for 1 hour 30 minutes to 2 hours, until the edges are set but the center still has a slight jiggle.The cake will continue to set as it cools. -
Cool in Oven
Turn off the oven and crack the door open slightly. Let the cheesecake sit inside for 1 hour to cool gradually and prevent cracking.This step is crucial for a smooth surface. -
Chill Completely
Remove from oven. Run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate uncovered for at least 8 hours, preferably overnight.Chilling ensures a firm, sliceable texture. -
Serve
Carefully remove side of springform pan. Top with sweetened whipped cream and optional toppings like caramel or toasted nuts. Slice with a hot, clean knife for clean cuts.Wipe the knife between slices.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 29gg45%
- Saturated Fat 16gg80%
- Trans Fat 1gg
- Cholesterol 110mgmg37%
- Sodium 420mgmg18%
- Potassium 280mgmg8%
- Total Carbohydrate 48gg16%
- Dietary Fiber 2gg8%
- Sugars 38gg
- Protein 8gg16%
- Calcium 10% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No Water Bath Needed: The low baking temperature and gradual cooling prevent cracks without a messy water bath.
- Room Temperature Ingredients: Ensure cream cheese and eggs are fully at room temp to avoid lumps and overmixing.
- Variations: Use gingersnap crumbs for a spicier crust, or swirl in caramel or chocolate sauce before baking.
- Add-Ins: Fold in ½ cup crushed Oreos, toffee bits, or chopped pecans for extra texture.
- Storage: Keep covered in the fridge for up to 5 days. Freeze whole or sliced for up to 3 months. Thaw overnight in the fridge.
- Serving Tip: If the top cracks, simply cover it with whipped cream—no one will ever know!
