Pumpkin Cheesecake


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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 6 votes
Review Recipe

Pumpkin Cheesecake

Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 12 slices
Author Ashley Fehr
Course Dessert
Cuisine American
This Pumpkin Cheesecake is rich, creamy, and loaded with pumpkin spice flavor!

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

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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.

Recipe 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.

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
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About the author

Ashley

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Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn’t always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).

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