Pumpkin Cheesecake Recipe

5 from 1 vote
Prep: 30 minutes
Cook: 1 hour
Total: 2 hours 30 minutes
Servings: 10 slices
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This creamy pumpkin cheesecake recipe combines the rich, smooth texture of classic cheesecake with the cozy flavors of pumpkin pie. Made with real pumpkin, warm spices, and a buttery graham cracker crust, it’s the perfect dessert for Thanksgiving or any fall celebration.

If you love cheesecake try my strawberry cheesecake, pumpkin cheesecake truffles, ricotta cheesecake and no-bake cheesecake!

Slice of pumpkin cheesecake with creamy topping.

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Why You’ll Love This Creamy Pumpkin Cheesecake Recipe

  • A twist on my favorite classic: I took my all-time favorite cheesecake recipe and gave it a pumpkin-spice makeover. It’s one of my favorite fall desserts!
  • That sour cream topping: Just like my goat cheese cheese, I added my signature layer that adds tangy sweetness and makes the whole dessert taste like it came from a fancy bakery.
  • Rave reviews every time: My family couldn’t stop eating it, and my neighbors texted me, “It’s so darn deliciously decadent!” so you know it’s a winner.

Ingredients for the Best Pumpkin Cheesecake

Ingredients in bowls to make pumpkin cheesecake.

Graham Cracker Crust

  • Graham Cracker Crumbs: This creates a classic buttery base for the cheesecake.
  • Light Brown Sugar: Adds a touch of caramelized sweetness to the crust.
  • Ground Cinnamon: Enhances its flavor and balances the crust’s sweetness.
  • Butter: It holds the crust together, adding a rich, savory contrast to the sweetness. It can be salted or unsalted. 

Pumpkin Cheesecake Filling

  • Cream Cheese: SUPER-soft cream cheese is essential for the cheesecake’s ultra-smooth and creamy texture. Microwave for 15 seconds to ensure softness.
  • Pureed Pumpkin: Adds moisture and seasonal flavor, making this cheesecake fall-inspired.
  • Eggs: Bind the ingredients together and give the cheesecake its structure.
  • Sour Cream: Adds a slight tang, balancing the sweetness and making the filling creamy. I also use it in the topping.
  • Sugar: Sweetens the cheesecake perfectly without overpowering the pumpkin flavor.
  • Ground Spices: Cinnamon, nutmeg, and a pinch of cloves give this cheesecake its warm, cozy fall flavor and a depth that pairs perfectly with pumpkin.
  • All-Purpose Flour: Helps to thicken and set the filling.
  • Vanilla Bean Paste or Extract: Round out the flavors and add a hint of sweetness.

How to Make Pumpkin Cheesecake

  1. Preheat oven to 325°F and make the graham cracker crust in a 9-inch springform pan, wrapping the outside in foil for a water bath.
  2. Beat very soft cream cheese until smooth.
  3. Add pumpkin puree, eggs, sour cream, sugar, spices, flour, and vanilla; mix until silky.
  4. Pour filling into crust and smooth the top.
  5. Place pan on a baking sheet, then put it in the oven. Once it’s in the oven, carefully pour boiling water in the pan (around the cheesecake) and bake for 1 hour.
  6. Turn off oven, crack the door, and let rest inside for 1 more hour.
  7. Chill at least 4 hours or overnight.
  8. Whisk sour cream and powdered sugar, then spread over cooled cheesecake before serving.
Pumpkin cheesecake with a sour cream topping and graham cracker crust.

Recipe Tips

Super Soft Cream Cheese: Make sure your cream cheese is at room temperature and very soft before mixing for the smoothest filling.

Water Bath: Remember the water bath! This step is critical to preventing cracks on the surface of your cheesecake and ensuring even baking. It’s also straightforward.

Cool Slowly: After baking, letting the cheesecake rest in the oven with the door propped open helps prevent sudden temperature changes, which can cause cracking.

Refrigerate Overnight: For the best flavor and texture, refrigerate your cheesecake at least 6 hours. Overnight chilling will make the cheesecake firm and easy to slice. Which is also great for entertaining; any make-ahead dessert is a plus in my book!

Slice taken out of the best pumpkin cheesecake recipe.

How to Store Pumpkin Cheesecake

Storing your pumpkin cheesecake properly will ensure it stays fresh and delicious for days.

  1. Refrigerator: After cooling your cheesecake completely, wrap it tightly with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.
  2. Freezer: If you want to keep it longer, cheesecake freezes well! Wrap individual slices or cheesecake tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. You can freeze the cheesecake for up to 3 months. To enjoy, thaw in the refrigerator overnight.
Cheesecake with pumpkin filling.

My Secret Topping!

This is optional, but I love adding a simple sour cream topping for an extra layer of creaminess! Made with just 1 cup of sour Cream and 1/4 cup powdered sugar, it adds a light and tangy sweetness that perfectly complements the rich pumpkin flavor.

Simply mix the ingredients and spread it over the cooled cheesecake before serving. Trust me, it enhances the texture and makes the cheesecake even more irresistible!

Pumpkin Cheesecake FAQ’s

Can I make this cheesecake ahead of time?

Absolutely! In fact, it tastes even better the next day. Just make sure to refrigerate it for at least 4 hours or overnight to let the flavors develop.

Do I really need to use a water bath?

Yes! A water bath helps the cheesecake bake evenly and prevents those pesky cracks. Don’t worry—it’s easier than it sounds and totally worth it for a perfect, smooth cheesecake!

Can I freeze this cheesecake?

Definitely! You can freeze it whole or slice it up and wrap each piece in plastic wrap, followed by foil. It stays fresh in the freezer for up to 3 months. Just thaw it in the fridge overnight before serving.

How can I make this recipe gluten-free?

Swap the graham cracker crumbs for gluten-free graham crackers, and you’re good to go! It’s an easy tweak that won’t change the flavor at all.

Creamy pumpkin cheesecake with warm spices and a tangy sour cream topping! It’s the perfect fall dessert for Thanksgiving or any autumn gathering. Let me know if you make it by leaving a comment below!

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Creamy pumpkin pie recipe with a slice taken out of it.
5 from 1 vote

Pumpkin Cheesecake Recipe

By: Eden
This creamy pumpkin cheesecake recipe is full of warm spices and real pumpkin and topped with a tangy sour cream layer. It's the perfect blend of rich cheesecake and fall flavors, making it an irresistible dessert for any occasion!
Prep: 30 minutes
Cook: 1 hour
1 hour
Total: 2 hours 30 minutes
Servings: 10 slices
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Ingredients 

Graham Cracker Crust

  • 2 cups Graham Cracker Crumbs
  • 3 tbsp Light Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Salted Butter, 1 Stick

Pumpkin Cheesecake Filling

  • 24 oz Cream Cheese , Three 8-Ounce Packages. SUPER soft
  • 15 oz Pureed Pumpkin
  • 4 large Eggs
  • 1/4 cup Sour Cream
  • 1 1/3 cup Granulated Sugar
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • 2 tbsp All-Purpose Flour
  • 1 tbsp Vanilla Bean Paste , Or Extract

Sour Cream Topping (optional)

  • 1 cup Sour Cream
  • 1/4 cup Powdered Sugar

Instructions 

Crust

  • Preheat your oven to 325°F.
  • In a medium bowl, mix the graham cracker crumbs, brown sugar, and cinnamon.
  • Stir in the melted butter until the mixture resembles wet sand.
  • Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
  • Cover the bottom and sides of the springform pan with tinfoil to prepare for the water bath. Set the crust aside.

Filling

  • Ensure the cream cheese is very soft. The best way to do this is to microwave it for about 15 seconds.
  • In a large mixing bowl, beat the softened cream cheese until smooth. This step is crucial for achieving the perfect creamy texture.
  • Add the pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, cloves, flour, and vanilla. Mix until fully combined and smooth.
  • Pour the filling into the prepared crust and smooth the top with a spatula.
  • Place the pan (and baking sheet it's sitting on) into the oven.
  • Once it's in the oven, pour boiling water into the baking sheet until it reaches to the top of the baking sheet (not spilling over) This water bath will help the cheesecake bake evenly and prevent cracks.
  • Bake the cheesecake for 1 hour.
  • After baking, turn off the oven, prop the door open slightly, and allow the cheesecake to rest in the oven for another hour.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, for best results.

Sour Cream Topping

  • Simply whisk the ingredients together and spread it over the cooled cheesecake before serving. I like to use the electric whisk to thicken the cream a little.
  • Spread over a cooled cheesecake before serving.

Nutrition

Calories: 604kcal, Carbohydrates: 61g, Protein: 9g, Fat: 37g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 171mg, Sodium: 634mg, Potassium: 224mg, Fiber: 4g, Sugar: 38g, Vitamin A: 4871IU, Vitamin C: 2mg, Calcium: 122mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Eden

I’m Eden Passante and I develop, create, style and photograph every recipe and party on Sugar and Charm. I’m the author of Entertaining with Charm and have a Bachelor’s Degree in Home Economics and I’m here to help you create simple and easy recipes for entertaining and how to add charm to any gathering!

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5 from 1 vote

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1 Comment

  1. Eden says:

    5 stars
    This is the best pumpkin cheesecake, I promise you!! It’s so creamy and GOOD!