Pumpkin Cheesecake

The first time I baked a pumpkin cheesecake, I honestly didn’t expect it to be anything more than “nice.”

But the moment I sliced into it, I knew it was something I’d keep making again and again. The crust had that buttery crunch, the filling was creamy with just enough pumpkin spice, and the whipped topping on top gave it the softest finish.

I remember everyone at the table went quiet for a second—that kind of silence that only happens when dessert really does its job.

Pumpkin cheesecake has slowly become my go-to whenever I want a dessert that feels a little special but still familiar.

It has the richness of a classic cheesecake, but the pumpkin makes it warmer, cozier, and just right for sharing.

And honestly, I love how it looks on the table—like it belongs at every gathering, no matter how big or small.

Table of Contents

Pumpkin Cheesecake Recipe

Ingredients

For the Crust:

1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ teaspoon ground cinnamon
6 tablespoons (85g) unsalted butter, melted

For the Filling:

3 packages (8 oz / 226g each) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) pumpkin puree (not pie filling)
3 large eggs, room temperature
¼ cup (60ml) sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon pure vanilla extract

For Topping:

1 cup (240ml) heavy whipping cream, cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Ground cinnamon, for dusting

Instruction

Preheat oven to 325°F (160°C).
Grease a 9-inch (23cm) springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the pan. Use the back of a spoon or the bottom of a glass to pack it tightly.
Bake for 10 minutes, then set aside to cool while making the filling.
In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy (about 2 minutes).
Add sugar and mix again until well incorporated.
Blend in pumpkin puree until fully combined.
Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Stir in sour cream, flour, spices (cinnamon, ginger, nutmeg, cloves), and vanilla extract until the batter is smooth.
Pour the pumpkin cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks).
Bake at 325°F (160°C) for 60–70 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool slowly.
Remove from the oven and water bath. Wipe the pan dry, then refrigerate (still in the springform pan) for at least 6 hours, preferably overnight, until fully set.
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Pipe or spoon swirls of whipped cream onto the chilled cheesecake before serving.
Lightly dust with ground cinnamon for a finishing touch.
Slice with a sharp knife, wiping between cuts for neat slices.
Store leftovers in the refrigerator for up to 5 days.
Cheesecake can also be frozen (without whipped cream) for up to 2 months. Thaw overnight in the fridge before serving.

Why Does Pumpkin Cheesecake Crack On Top?

Cracks happen when the cheesecake bakes too quickly or cools down too fast. The surface gets tight and splits.

Bake gently: Use a low temperature so the filling sets slowly.
Don’t overmix batter: Too much air makes bubbles that lead to cracks.
Use a water bath: Moist steam keeps the cheesecake soft and prevents the top from drying out.
Cool slowly: Leave the cheesecake in the oven with the door slightly open for an hour before moving it out.

Do I Need To Use a Water Bath For Pumpkin Cheesecake?

A water bath isn’t always required, but it really helps give a smooth, crack-free texture.

Even heat: The water surrounds the pan and keeps the cheesecake from baking unevenly.
Moist environment: The steam keeps the top from drying out.
Better texture: The filling stays creamy instead of rubbery.

Can I Make Pumpkin Cheesecake Without Baking (No-Bake Version)?

Yes, you can. A no-bake version won’t taste exactly the same, but it’s quicker and lighter.

Use whipped cream or gelatin: This helps the filling set in the fridge.
Chill longer: Keep it in the fridge at least 6–8 hours before slicing.
Use a firm crust: A cookie or biscuit crust pressed tightly will hold up better.

Why Is My Pumpkin Cheesecake Watery Or Too Soft?

A watery cheesecake usually means too much liquid or underbaking.

Too much pumpkin puree: Extra moisture makes the batter loose. Measure carefully.
Not enough baking time: The center should jiggle slightly but not look runny.
Overmixing: Too much air makes the filling collapse and turn watery.
Skipping chill time: Cheesecake needs hours in the fridge to firm up.

What’s The Best Way To Keep Pumpkin Cheesecake Creamy And Smooth?

The secret is treating the batter gently and baking it with care.

Use room-temperature ingredients: Cold cream cheese leaves lumps.
Mix on low speed: This keeps air out and makes the batter silky.
Don’t overbake: Remove when the center still has a little wobble.
Let it chill overnight: The texture improves the longer it rests in the fridge.

Can I Make Pumpkin Cheesecake Ahead Of Time For The Holidays?

Yes, pumpkin cheesecake is a great make-ahead dessert because the flavor deepens as it rests.

Make 2–3 days early: Bake, cool, and chill in the fridge until needed.
Cover tightly: Wrap with plastic wrap or foil so it doesn’t absorb fridge smells.
Add topping later: Whipped cream should go on just before serving.

Can I Make Pumpkin Cheesecake Without Cream Cheese?

Yes, but it won’t have the same flavor. You can replace cream cheese with other creamy bases.

Mascarpone: Gives a rich and slightly sweet flavor.
Greek yogurt: Adds tang and a lighter texture.
Silken tofu: Works well for a dairy-free option.
Ricotta cheese: Makes the cheesecake more grainy but still tasty.

How Do I Prevent The Crust From Getting Soggy?

A soggy crust usually happens when moisture seeps into it.

Bake crust before filling: A short pre-bake helps it set.
Pack crumbs tightly: Press them well so they don’t crumble apart.
Line the pan carefully: Wrap the springform pan with foil to stop water bath leaks.
Cool completely: Let the crust cool before pouring in the batter.

Can I Freeze Pumpkin Cheesecake, And How Should I Thaw It?

Yes, pumpkin cheesecake freezes very well if wrapped properly.

Cool completely first: Don’t freeze while still warm.
Wrap tightly: Use plastic wrap, then foil, to keep air out.
Freeze without topping: Add whipped cream after thawing.
Thaw in fridge: Place overnight in the refrigerator for best texture.