The Best Pumpkin Cheesecake Recipe

Indulge in the rich, velvety goodness of the best pumpkin cheesecake recipe you’ve ever tasted—the perfect fall dessert for cozy days at home. This easy pumpkin cheesecake features a spiced, creamy filling paired with a buttery graham cracker and pecan crust. The warm flavors of cinnamon, ginger, and nutmeg make every bite of this spiced pumpkin cheesecake taste like autumn, topped with optional (but totally worth it) cinnamon whipped cream. It’s a must for any Thanksgiving table, and I’m here to share all my tricks for a flawless, crack-free result—all made from scratch and without a water bath! Whether you’re serving this homemade pumpkin cheesecake at a holiday feast or making it as a special treat, this Thanksgiving pumpkin cheesecake is guaranteed to impress.

Recipe Ingredients

For the Cookie Crust:

• Graham crackers: These form the base of the crust and give it that familiar, lightly sweet crunch that pairs perfectly with the rich cheesecake filling. Crush them finely in a food processor for an even, sturdy crust that holds its shape.
• Pecan halves: Use raw, unsalted pecans to add a nutty depth to this easy graham cracker crust recipe.
• Unsalted butter: Melted butter is what binds the nuts and crackers together and gives it that luscious, melt-in-your-mouth texture. Be sure to use unsalted so you can control the seasoning.
• White sugar: Just a touch of white sugar helps sweeten the crust and gives it a nice structure.
• Light brown sugar: This adds a subtle molasses flavor that enriches the overall taste of the crust.
• Cinnamon: Infuses the crust with warm, cozy undertones that complement the pumpkin filling.
• Pinch of salt: Don’t skip the salt! It balances the sweetness and enhances all the flavors in the crust.

For the Pumpkin Cheesecake:

• Cream cheese: Always use full-fat, brick-style cream cheese for cheesecake. The spreadable kind won’t give you the dense, creamy texture you’re looking for and could lead to a runny filling.
• Light brown sugar: Brings a gentle sweetness with hints of molasses that enhance the rich, spiced flavors of the pumpkin filling.
• White sugar: This adds sweetness to the filling.
• Pumpkin puree: Make sure to grab the 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling is loaded with added sugars and spices that we don’t want here. The simple puree provides that authentic pumpkin flavor we’re aiming for.
• Sour cream: This is a non-negotiable for me when it comes to cheesecake. Sour cream adds that tangy richness that cuts through the sweetness and delivers that classic cheesecake flavor everyone loves.
• Pure vanilla extract: Real vanilla extract is key to adding a warm, sweet depth to the filling. It enhances the pumpkin and spices without overpowering them.
• Freshly squeezed lemon juice: I know it sounds funny—lemon juice in pumpkin cheesecake? But trust me, don’t skip this! A little acidity goes a long way in brightening the flavors and balancing the richness of the cream cheese and pumpkin.
• Large eggs: Room temperature eggs blend more smoothly with the filling, preventing over-mixing. 
• All-purpose flour: Just a small amount of flour helps stabilize the filling, preventing cracks while still keeping the cheesecake creamy.
• Cinnamon, ground ginger, and nutmeg: For a nice rich pumpkin and spice flavor.
• Pinch of salt: Enhances the sweetness and brings out the flavors of the spices and pumpkin.

For the Cinnamon Whipped Cream (optional):

• Whipping cream: The base for light, fluffy whipped cream. Make sure it’s cold before whipping to achieve those soft peaks.
• Powdered sugar: Sweetens the whipped cream while dissolving easily for a smooth texture.
• Pure vanilla extract: Adds just a hint of vanilla that pairs perfectly with the cinnamon and pumpkin.

Ground cinnamon: A light sprinkle of cinnamon ties in with the flavors in the cheesecake and adds a touch of warmth to the topping.

Step-by-Step Instructions

Step One: Prepare the Cookie Crust

• Preheat the oven to 350˚F and get a 9-inch springform pan ready.
• In a food processor, pulse the graham crackers and pecans until fine crumbs form. Transfer the crumbs to a bowl and mix in the melted butter, white sugar, brown sugar, cinnamon, and a pinch of salt until everything is moistened.
• Press the crumb mixture tightly into the springform pan, making sure it extends slightly up the sides for the perfect base.
  • Pro Tip: Press the mixture firmly using the bottom of a measuring cup or your fingers to ensure it holds its shape when sliced.
• Bake the crust for 8-10 minutes, then transfer it to a wire rack to cool completely.

Step Two: Make the Pumpkin Cheesecake Filling

• In a stand mixer or with a hand mixer, beat the cream cheese and both sugars at medium-high speed for about 5 minutes, or until fluffy. This will be the base of your creamy pumpkin cheesecake.

• Add the pumpkin puree, sour cream, vanilla extract, and lemon juice. Mix until everything is well combined.

• Reduce the mixer speed and add the eggs, one at a time, beating for about 5 seconds per egg to avoid overmixing.

• Gently fold in the flour, salt, cinnamon, ginger, and nutmeg on low speed. This enhances the warm, spiced flavors of the filling.

Step Three: Prepare the Water Bath

• Fill a large rectangular Pyrex baking dish with room temperature water and place it on the rack below the middle oven rack before turning the oven on.
• Preheat the oven to 350˚F with the water bath inside to create steam and help prevent cracks.
  • Pro Tip: The water bath helps regulate temperature and adds moisture to the oven, ensuring an evenly baked, crack-free cheesecake.

Step Four: Bake the Cheesecake

• Pour the pumpkin cheesecake filling over the cooled crust and smooth out the top.
• Place the springform pan on the middle rack above the water bath.
• Bake for 55-60 minutes or until the center is slightly wobbly when gently shaken. Turn off the oven, crack the oven door slightly using a wooden spoon, and let the cheesecake rest in the oven for 1.5 hours.
  • Pro Tip: Allowing the cheesecake to cool gradually in the oven helps prevent sudden temperature changes that can cause cracks.
• Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 6 hours or overnight.

Step Five: Make the Cinnamon Whipped Cream (Optional)

• Chill a mixing bowl in the refrigerator for 15-30 minutes or in the freezer for 10 minutes to get the best whipped cream results.
• Combine the whipping cream, powdered sugar, vanilla extract, and cinnamon in the chilled bowl.
• Whip on medium-high speed until stiff peaks form, about 3-4 minutes.Spread the whipped cream over the entire top of the cheesecake or pipe it around the edges using a Wilton 1M icing tip for a decorative touch.
  • Pro Tip: For the best texture, whip the cream until stiff peaks form, but be careful not to over-whip.

Expert Tips & Tricks

• Avoid Cracks: Keep the oven door closed during baking to maintain a consistent temperature for a no-crack pumpkin cheesecake.
• Room Temperature Ingredients: Use room temperature eggs and cream cheese for a smoother batter.
• Press the Crust High: When pressing the crust mixture into your pan, be sure to press it up the sides as high as you can. This simple trick helps prevent cracks by allowing the cheesecake to contract evenly as it cools. Cracks often form when the cheesecake tries to shrink but gets stuck to the pan’s edges, creating tension. If you don’t press the crust high enough, run a sharp knife around the edge of the cheesecake immediately after baking to loosen it from the pan. This tip is a game-changer for achieving a smooth, crack-free cheesecake.
• Neat Slices: Dip a knife in warm water and wipe clean between slices for a picture-perfect pumpkin cheesecake presentation.

Frequently Asked Questions

Variations & Pairings

Variations: Add a drizzle of caramel sauce on top for an extra touch of sweetness and a rich flavor boost.

Pairing: Enjoy with a spiced latte or a glass of chilled Riesling to complement the warm, spiced notes of the cheesecake.

Making Ahead & Storing

This make-ahead pumpkin cheesecake is perfect for preparing the day before serving. Store in the fridge for up to 5 days. Avoid adding the whipped cream topping until ready to serve. 

How to Freeze Cheesecake

Cool Completely: Let your cheesecake cool fully at room temperature before freezing; there’s no need to refrigerate it first.

Initial Freeze: Place the whole pumpkin cheesecake or individual slices on a baking sheet and set it in the freezer on a flat surface until the cheesecake is firm.

Wrap Properly: Once firm, wrap the whole cheesecake or individual slices in plastic wrap and then place them in a freezer bag or airtight container.

Freezing in the Springform Pan: Remove the outer rim of the springform pan and place the cheesecake (with the pan base still underneath) in the freezer until firm. Once firm, wrap it in multiple layers of plastic wrap, followed by a final layer of aluminum foil.

Storage Time: Cheesecake can be stored in the freezer for up to 3 months.

Serving: When you’re ready to serve, thaw the cheesecake overnight in the refrigerator. For individual slices, you can thaw in the fridge overnight, or at room temperature for about 30 minutes.

Pro Tip: Do not freeze the cheesecake with toppings. Add toppings like whipped cream or salted caramel just before serving for the best results.

If you’re looking for more cozy, spiced desserts perfect for fall, check out these recipes:

• The Best Pumpkin Cake with Cream Cheese Frosting
• Pumpkin Scones (Starbucks Copycat!)
• Pumpkin Rolls
• Homemade Cinnamon Rolls

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