Pumpkin Cheesecake Recipe – Creamy, Easy & Perfect for Fall
If you only make one pumpkin dessert this fall, this pumpkin cheesecake should be it.
It’s got everything you love about classic pumpkin pie — the warm spices, that cozy orange filling — but it’s sitting on top of a buttery graham cracker crust and wrapped in the creamiest, most velvety cheesecake you ever tasted. Two desserts in one, basically. And honestly? It’s better than both.
Don’t let the water bath scare you. This pumpkin cheesecake recipe is totally doable, even if you’ve never made cheesecake before. I’ll walk you through every single step.
The hardest part is waiting for it to chill. That’s it. Make it the day before, slice it cold, and watch it disappear.
Love all things pumpkin? Don’t miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, cookies, breads, and more, all in one place.
Why You’ll Love This Recipe
- Creamy, smooth filling with no cracks (the water bath does all the work)
- Real pumpkin flavor with perfectly balanced warm spice
- Make-ahead friendly — actually tastes better the next day
- Works for a cozy fall dinner or a full holiday table
- Feeds 12 — no one leaves without seconds
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- ½ tsp kosher salt
- 6 tbsp unsalted butter, melted
For the filling:
- 3 blocks (8 oz each) full-fat cream cheese, softened to room temperature
- ¾ cup packed light brown sugar
- ⅔ cup granulated sugar
- 3 tbsp cornstarch
- ¾ cup full-fat sour cream
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 4 large eggs
- 2 large egg yolks
Ingredient Notes and Substitutions
Cream cheese — Use full-fat, block-style cream cheese only. The kind in a tub has too much moisture and will make your filling runny. Let it soften on the counter for at least an hour before you start.
Pumpkin purée — Make sure the label says 100% pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off the whole recipe.
Sour cream — This is what gives it that classic New York cheesecake tang and keeps the texture fluffy without being too airy. If you only have heavy cream, you can swap it in at the same quantity — just add an extra 2–3 tbsp of cornstarch to compensate.
Cornstarch — Don’t skip it. It stabilises the filling and helps prevent cracks.
Brown sugar + granulated sugar — Using both gives you depth of flavour. The brown sugar brings a slight molasses warmth that pairs really nicely with the pumpkin spice.
Pumpkin pie spice — Store-bought is perfectly fine. Or make your own with cinnamon, ginger, nutmeg, cloves, and allspice.
Graham cracker crust — You can swap in gingersnap crumbs for a spicier crust that pairs beautifully with the pumpkin filling. Same quantity, same method.
Step-by-Step Instructions
Step 1: Prep Your Pan
Preheat your oven to 350°F. Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty aluminium foil — this keeps the water bath from leaking in. Set it aside.
Step 2: Make the Graham Cracker Crust
Blitz the graham cracker sheets in a food processor until finely ground. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and pulse again until the crumbs look like wet sand and hold together when you squeeze a handful.
Press the crumb mixture firmly and evenly across the bottom of your prepared springform pan. Use the flat bottom of a glass to really pack it in.
Bake for 8–10 minutes until it smells toasty and is just starting to go golden. Transfer to a wire rack and cool completely. Reduce oven temperature to 300°F.
Step 3: Beat the Cream Cheese
Add the softened cream cheese, both sugars, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat starting at medium and gradually working up to high speed for 4–5 minutes, until the mixture is completely smooth, pale, and fluffy. Stop and scrape down the sides and bottom of the bowl a couple of times — you don’t want any lumps hiding at the bottom.
Step 4: Add the Pumpkin
With the mixer on medium-low, add the sour cream, pumpkin purée, pumpkin pie spice, and vanilla. Mix until smooth and combined, scraping down the bowl as needed. Don’t rush this step — you want the filling completely uniform.
Step 5: Add the Eggs
Add the eggs and egg yolks one at a time, beating briefly after each addition just until incorporated. Scrape down the bowl after every egg. Don’t overbeat once the eggs are in — too much air at this stage can cause cracks later.
Step 6: Assemble
Pour the filling over your cooled crust and spread into an even layer with a spatula. Place the wrapped springform pan inside a larger roasting pan or baking dish.
Step 7: Set Up the Water Bath
Slide the outer baking pan onto your oven rack. Carefully pour room temperature water into the outer pan until it reaches about ¾ inch up the sides of the springform. Gently push the rack in and close the oven without splashing.
Step 8: Bake
Bake at 300°F for 65–80 minutes. The cheesecake is ready when the edges are set but the center still has a gentle jiggle — like Jell-O, not liquid. Don’t overbake. It will set more as it cools.
Step 9: Cool Slowly
Turn the oven off. Leave the cheesecake inside with the door closed for 1 full hour. This slow cool-down is what keeps the texture silky and prevents the top from sinking.
Step 10: Cool at Room Temperature
After the hour in the oven, carefully lift the springform out of the water bath. Remove the foil, set on a wire rack, and cool for another hour at room temperature. Do not remove the ring yet.
Step 11: Refrigerate
Cover loosely with plastic wrap and refrigerate for at least 24 hours before serving. This is not optional — the cheesecake needs a full chill to slice cleanly and taste its best.
Step 12: Slice and Serve
Run a thin knife around the inside edge of the pan before releasing the ring. Use a long, sharp knife (not serrated) to slice — rinse and wipe it with warm water between each cut for clean, picture-perfect slices.
Tips for the Best Results
- Room temperature everything — cold cream cheese will give you a lumpy filling no matter how long you beat it
- Don’t skip the water bath — it regulates the oven heat and keeps the cheesecake from drying out or cracking
- Beat the cream cheese and sugar until truly fluffy before adding anything else — this is the foundation of a smooth filling
- Add eggs one at a time and don’t overbeat once they’re in
- Slow down the cooling — oven off, door closed, one hour. Every time.
- Chill for a full 24 hours — overnight is the minimum, and you’ll be glad you waited
- Wipe your knife between every single slice for clean cuts
Variations
- Gingersnap crust — swap the graham crackers for gingersnap crumbs at the same quantity. Adds a spicy depth that’s amazing with pumpkin.
- Swirled top — reserve ¼ cup of plain cheesecake filling (before adding pumpkin), pour the pumpkin filling over the crust, dollop the plain filling on top, and swirl with a skewer.
- Brown butter crust — brown the butter before mixing into the crumbs for a nuttier, deeper flavour.
- Cinnamon whipped cream — serve with homemade whipped cream mixed with a pinch of cinnamon and a little maple syrup. Non-negotiable, honestly.
- Caramel drizzle — a drizzle of salted caramel sauce right before serving is the easiest way to make this look bakery-worthy.
What to Serve With It
- Lightly sweetened whipped cream (always)
- Salted caramel sauce drizzled on top
- A dusting of extra pumpkin pie spice or cinnamon
- Candied pecans on the side
- A scoop of vanilla ice cream for extra indulgence
Pumpkin Cheesecake
Ingredients
Method
- Preheat oven to 350°F. Wrap outside of a 9-inch springform pan in two layers of foil.
- Make crust: combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan. Bake 8–10 minutes. Cool completely. Reduce oven to 300°F.
- Beat cream cheese, both sugars, and cornstarch on medium-high until smooth and fluffy, 4–5 minutes.
- Beat in sour cream, pumpkin purée, pumpkin pie spice, and vanilla until smooth.
- Add eggs and yolks one at a time, beating briefly after each.
- Pour filling over cooled crust. Smooth top.
- Set springform inside a larger roasting pan. Add room-temperature water to the outer pan, ¾ inch up the sides.
- Bake 65–80 minutes until edges are set and centre jiggles slightly.
- Turn oven off. Leave cheesecake inside for 1 hour.
- Remove from water bath, cool on rack for 1 hour.
- Cover and refrigerate at least 24 hours.
- Release ring, slice with a warm dry knife, and serve.
Notes
- Make ahead: refrigerate up to 3 days, or freeze (well-wrapped) up to 1 month. Thaw overnight in the fridge.
- Storage: leftovers keep in the fridge in an airtight container for up to 4 days.
- Don’t use low-fat cream cheese or cream cheese from a tub.
- Room-temperature cream cheese and eggs are non-negotiable for a smooth, crack-free filling.
There’s something really special about making a pumpkin cheesecake from scratch. It feels like a project, but once you slice into it and see that perfectly creamy, spiced filling on a golden crust — you’ll know it was completely worth it.
The water bath, the slow cool, the overnight chill. Every single step is doing something. And when it’s done, you’ve got a dessert that honestly looks impressive and tastes even better.
Make it once and I promise it becomes your fall tradition.
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