This Pumpkin Cheesecake is rich, creamy, and loaded with pumpkin spice flavor! 

Pumpkin Cheesecake is a great option for any fall or holiday dinner! With no water bath required for that luscious cheesecake filling, it’s easy to make ahead and even freezer friendly.

whole pumpkin cheesecake on white plate with whipped cream

Cheesecake is something we eat a lot of around here! We love the creamy, luxurious texture, especially with a dollop of whipped cream. No-Bake Pumpkin Cheesecake is a great option for those who don’t quite have time to put together this baked version.

A baked cheesecake can seem like a daunting thing to make, but I’m here to tell you it doesn’t have to be that way! This Pumpkin Cheesecake is made with no water bath. Just mix, pour and bake. And with a few tips and tricks, it can be even better than the rest.

How to Make Pumpkin Cheesecake:

  • Make sure all of the ingredients are at room temperature – this helps create a smooth cheesecake with no cracks or lumps.
  • Prepare the crust: stir together the crust and press it into a 9″ Springform pan – I like to bake my crust first so that it stays crispy, but if you prefer a softer crust, feel free to skip this step!
  • Whip up the filling: by beating the filling after each addition, we can ensure a smooth cheesecake filling.
  • Bake low and slow: this is the key to getting a creamy, crack-free cheesecake with no water bath. Patience!
  • Let it sit in the warm oven for one hour after baking: again, patience!
  • Let it sit at room temperature until cooled, then refrigerate: Gentle temperatures and no shocking temperature changes help us get that smooth cheesecake filling we’re after. It requires a little more time, but the results are worth it!
  • Refrigerate overnight, or at least 8 hours: I love cheesecake because they are so great for prepping ahead – they need that time to rest and chill. If you’re in a hurry, keep this in mind and remember to start the process 24 hours or more ahead of when you want to serve it.

process of making crust and adding filling to make Pumpkin Cheesecake

Variations on this Pumpkin Cheesecake:

  • Feel free to swap out the graham cracker crumbs for chocolate wafer cookies or gingersnaps.
  • Serve with caramel sauce and toasted pecans for a turtle twist!
  • Spice up your whipped cream with a hint of cinnamon or maple for a great fall flavor.

slice of pumpkin cheesecake from the side

How to Store Baked Cheesecake:

This cheesecake will last up to 5-6 days in the refrigerator, covered tightly.

You can also freeze whole or in slices, in an airtight container, or wrapped in plastic wrap. Freeze up to 3 months and let thaw at room temperature or overnight in the refrigerator before serving.

More Pumpkin Recipes You’ll Love!

Did your family love this Pumpkin Cheesecake? Be sure to leave a rating and a comment below! 

whole pumpkin cheesecake on white plate with whipped cream
5 from 9 votes↑ Click stars to rate now!
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Pumpkin Cheesecake

This Pumpkin Cheesecake is rich, creamy, and loaded with pumpkin spice flavor!
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 12 slices

Ingredients  

Crust

  • 2 ½ cups graham cracker crumbs
  • ½ cup melted butter

Cheesecake Filling

  • 24 ounces full fat cream cheese room temperature (3 packages)
  • 1 ¾ cups granulated sugar
  • 1 ½ cups pure pumpkin puree
  • ½ cup sour cream room temperature
  • 3 eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • whipped cream sweetened, for serving

Instructions 

Crust

  • Preheat the oven to 350°F and line a 9" Springform pan with parchment paper. Wrap a large piece of tin foil around the bottom and part way up the sides of the pan.
  • In a medium bowl, stir together graham crumbs and melted butter. Press into the prepared pan and about 1 inch up the sides. Bake for 10 minutes or until no longer moist.*
  • Remove crust from the oven and reduce the oven heat to 275°F.

Filling

  • Meanwhile, in a large bowl, beat cream cheese until smooth.
  • Add sugar and beat until combined.
  • Add pumpkin and beat until combined, scraping down the sides of the bowl as necessary.
  • Add sour cream, eggs, vanilla, and pumpkin pie spice and beat on low until combined, scraping the sides of the bowl as necessary. Don't incorporate too much air into the cheesecake.
  • Pour into prepared crust and smooth the top.
  • Bake at 275°F for 1 hour 15 minutes to 1 hour 30 minutes, or until the outer 2 inches are set but the center is still slightly jiggly (you will be able to see when you look at it - the center will be slightly glossy except for the outer two inches).
  • Turn off the oven and let cheesecake sit in the warm oven for 1 hour.
  • Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge overnight or at least 8 hours, then remove from the pan and serve with whipped cream.

Video

Notes

*If you prefer a soft crust, omit baking the crust.
This cheesecake will last up to 5-6 days in the refrigerator, covered tightly.
You can also freeze whole or in slices, in an airtight container, or wrapped in plastic wrap. Freeze up to 3 months and let thaw at room temperature or overnight in the refrigerator before serving.
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 498 | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 129mg | Sodium: 390mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5883IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I tried a recipe for tuna casserole and my husband actually ate it. Have two more of your recipes to go this week. Unfortunately we are both diabetics and I have to do adjustments and there are only two of us in the household. I am trying to cut back on the amount of food we make at one time to help us not over eat or have so many leftovers that often all or part of go to waste. Do you offer recipes for diabetics? I do like the fact that on many recipes I am able to reduce the number of servings.
    Thank you.

  2. So creamy and rich. Absolutely delicious. My Hubby & my Dad agree. Took me a bit longer to make, but well worth it.
    Wish I could show you a picture.5 stars

    1. I’m so glad you loved this Deborah! If you have Instagram, tag us at @spendpennies, we would love to see your cheesecake!

  3. Can anyone tell me if this is similar to Costco’s Pumpkin Cheesecake with Sour-Cream Topping? If so, can someone tell me how to create the same topping that Costco has. I love the Costco cheesecake. It is so incredibly good. We buy them every holiday (if we can get one), but Costco sells out earlier in the day … And, I barely can get any when I get there at 8pm — when they close at 8:30pm. So, if anyone can help (or if Holly knows), that’d be awesome. Thank you everybodies …

    1. I haven’t tried the Costco one yet David (although now I feel like I need to!!) so I can’t say for sure. Hopefully another reader can help you out!