Pumpkin Cheesecake The Ultimate Fall Dessert

You know that one dessert everyone fights over at Thanksgiving? This is it. Pumpkin cheesecake is the love child of silky New York cheesecake and cozy pumpkin pie, and it absolutely slaps.

It’s creamy, sturdy, and tastes like a hug from October. Bonus: it looks like you spent hours mastering patisserie when, in reality, you just followed a smart plan. Make this once and watch your family “accidentally” forget the pie.

Why This Recipe Works

This pumpkin cheesecake nails the balance: rich cream cheese for structure, pumpkin puree for moisture and flavor, and a smart mix of spices that taste like fall without smacking you with nutmeg.

The graham-pecan crust adds buttery crunch and a subtle toasty note that keeps each bite interesting.

We use a water bath to prevent cracks and ensure a silky interior—no Sahara cheesecake here. A quick sour cream topping at the end gives it that bakery finish and hides any tiny imperfections if your oven decided to be moody. Chill time?

Non-negotiable. That’s how the texture goes from good to “I need a moment.”

What Goes Into This Recipe – Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans (optional but recommended)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
• For the cheesecake filling:
  • 3 (8-ounce) blocks full-fat cream cheese, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 1/4 cups pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
• For the sour cream topping (optional but elite):
  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Let’s Get Cooking – Instructions

1. Prep the pan. Wrap a 9-inch springform pan tightly with two layers of heavy-duty foil, covering the bottom and sides. Preheat oven to 350°F (175°C).Set a large roasting pan on the oven rack for the water bath.
2. Make the crust. Stir graham crumbs, pecans, sugar, cinnamon, and salt. Drizzle in melted butter and mix until it feels like damp sand. Press evenly into the bottom and 1 inch up the sides of the pan.Bake 8–10 minutes until fragrant. Cool slightly.
3. Lower oven temp. Reduce to 325°F (163°C). Put a kettle on—hot water coming soon.
4. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until totally smooth and fluffy, 2–3 minutes.Scrape the bowl like it owes you money.
5. Add sugars and spices. Beat in brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, salt, and cornstarch until silky, about 1 minute. No lumps allowed.
6. Pumpkin + dairy. Mix in pumpkin puree, sour cream, and vanilla just until combined. Keep it low and slow—overmixing invites cracks.
7. Eggs last. Add eggs and yolk one at a time on low, mixing just until incorporated.Scrape the bowl and fold once more by hand.
8. Fill and bath. Pour batter into the crust. Set the springform pan inside the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
9. Bake. Bake at 325°F for 60–70 minutes until edges are set and the center wobbles slightly like Jell-O.If it waves like a flag, give it 5 more minutes.
10. Top it (optional). Whisk sour cream, powdered sugar, and vanilla. Gently spread over the hot cheesecake. Bake 5 more minutes.
11. Cool gradually. Turn off oven, crack the door open, and let cheesecake rest inside 45 minutes.Then remove from water bath, unwrap foil, and cool to room temp.
12. Chill. Refrigerate uncovered at least 6 hours, preferably overnight. Patience equals creaminess. Cover after it’s cold.
13. Release and serve. Run a thin knife around the edge before unclasping the springform.Slice with a hot, clean knife for sharp edges. Flex.

Storage Instructions

• Refrigerator: Cover tightly and chill up to 5 days. Keep away from the back of the fridge where it can absorb mystery odors.
• Freezer: Freeze whole or sliced, tightly wrapped, up to 2 months.Thaw overnight in the fridge. The texture stays impressively smooth.
• Make-ahead: Bake 1–2 days ahead for peak flavor. The spices bloom, the texture settles, and you look incredibly organized (because you are).

What’s Great About This

• Texture goals: Ultra-creamy center with a confident set—no weeping, no chalkiness.
• Balanced flavor: Pumpkin-forward with warm spice, but the cream cheese still shows up.Harmony, not a spice riot.
• Foolproof method: Water bath, slow cooling, and cornstarch insurance keep cracks away, IMO the trifecta.
• High wow factor: Looks bakery-level with minimal fuss. Yes, you can accept compliments.

What Not to Do

• Don’t rush the chill. Warm cheesecake is mushy and sad. Give it the full overnight if you can.
• Don’t overmix. Air bubbles = cracks.Keep the mixer on low once you add pumpkin and eggs.
• Don’t skip the foil or water bath. Steam is your friend. Dry heat is not.
• Don’t use pumpkin pie filling. It’s pre-sweetened and spiced; your cheesecake will be chaotic.
• Don’t carve immediately. Always run a knife around the edge before releasing the ring to prevent tearing.

Different Ways to Make This

• Gingersnap crust: Swap grahams for crushed gingersnaps; reduce added sugar in the crust to 1–2 tablespoons.
• Gluten-free: Use gluten-free graham crackers or gingersnaps and verify your cornstarch is GF.
• Maple twist: Replace 1/4 cup granulated sugar with pure maple syrup and add 1 teaspoon maple extract.
• Brown butter crust: Brown the butter before mixing into crumbs for deep, nutty vibes.
• Mini cheesecakes: Line a muffin tin, add crust, bake 5 minutes; fill and bake 16–20 minutes at 325°F. Cute, portion-controlled, dangerously snackable.
• No pecans? Skip them or sub walnuts.Allergies exist, flavor can still thrive.
• Brûléed top: Sprinkle superfine sugar and torch for a delicate crackly finish. Fancy without trying too hard.

Pumpkin Cheesecake

Rebecca Blumer

Ultra-creamy pumpkin cheesecake with a graham-pecan crust, spiced filling, and optional sour cream topping. Bakery-level results with minimal fuss—perfect for autumn celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling Time 6 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 450 kcal

Equipment

• 9-inch Springform Pan
• Heavy-duty foil
• Large roasting pan
• electric mixer or stand mixer
• Mixing Bowls
• Kettle

Ingredients

  

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans optional but recommended
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter melted
• Pinch of salt

For the cheesecake filling

• 24 ounces full-fat cream cheese softened (3 blocks, 8 oz each)
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1 1/4 cups pumpkin puree not pumpkin pie filling
• 3 large eggs room temperature
• 1 large egg yolk room temperature
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

For the sour cream topping

• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with 2 layers of heavy-duty foil, covering bottom and sides. Set a roasting pan on the oven rack.
• Mix graham crumbs, pecans, sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles damp sand. Press into bottom and 1 inch up sides of pan. Bake 8–10 minutes until fragrant. Cool slightly.
• Reduce oven to 325°F (163°C). Boil water for the water bath.
• In a large bowl, beat cream cheese until smooth and fluffy, 2–3 minutes. Scrape bowl. Add brown sugar, granulated sugar, spices, salt, and cornstarch; beat until silky.
• Mix in pumpkin puree, sour cream, and vanilla on low speed just until combined. Add eggs and yolk one at a time, mixing on low after each. Fold by hand to finish.
• Pour batter into crust. Place springform inside roasting pan. Pour hot water into roasting pan until it reaches halfway up sides of springform.
• Bake at 325°F for 60–70 minutes until edges are set and center jiggles slightly. If needed, bake 5 minutes longer.
• For topping (optional): Whisk sour cream, powdered sugar, and vanilla. Spread over hot cheesecake. Bake 5 more minutes.
• Turn off oven, crack door open, and let cheesecake rest inside 45 minutes. Remove from water bath, unwrap foil, and cool to room temp.
• Refrigerate uncovered at least 6 hours or overnight. Cover after fully chilled. Run a thin knife around edge before unclasping springform. Slice with a hot, clean knife.

Notes

For clean slices, dip your knife in hot water and wipe between cuts. Store chilled up to 5 days, or freeze up to 2 months. Always use 100% pumpkin puree, not pie filling.

Keyword Cheesecake, Pumpkin, Thanksgiving

FAQ

How do I prevent cracks without a water bath?

Bake at a lower temp, avoid overmixing, and cool slowly in a turned-off oven with the door cracked. Also, run a knife around the edge after baking to release tension.

The sour cream topping covers minor flaws, FYI.

Can I use low-fat cream cheese?

You can, but texture will be softer and less rich. For the classic, velvety result, full-fat is the move. Save the light stuff for bagels.

Is canned pumpkin okay?

Absolutely.

Choose 100% pumpkin puree, not pie filling. If it looks watery, blot it with paper towels to avoid a loose batter.

What if I don’t have a springform pan?

Use a deep 9-inch cake pan lined with a parchment sling. Cooling and unmolding are trickier, but it works.

Let it chill thoroughly before lifting out.

How do I get clean slices?

Dip a sharp knife in hot water, wipe between cuts, and repeat. It’s tedious, but those photo-perfect edges are worth it.

Can I reduce the sugar?

Yes—drop granulated sugar by up to 1/4 cup without wrecking texture. Flavor will be less rounded, but still solid.

How long can it sit out?

Up to 2 hours at room temp.

After that, refrigerate to keep the texture and food safety on point.

Can I add a caramel or whipped cream topping?

Yes to both. A drizzle of salted caramel or a cloud of barely sweetened whipped cream is a power move that complements the spices.

In Conclusion

This pumpkin cheesecake blends the best parts of autumn into one showstopper: creamy, spiced, and quietly dramatic. Follow the smart steps—water bath, slow cool, full chill—and you’ll get pro-level results without pastry school debt.

Serve it once, and it becomes tradition. Honestly, pie never stood a chance.