Delicious Creamy Pumpkin Cheesecake Recipe with a Graham Cracker Crust

Delicious Creamy Pumpkin Cheesecake

This is the kind of cheesecake that makes everyone at the table go quiet after the first bite.

This Delicious Creamy Pumpkin Cheesecake is a classic pumpkin cheesecake made from scratch, with a buttery graham cracker crust that travels up the sides of the pan and a thick, pumpkin spiced cream cheese filling that stays creamy all the way through.

The crust going up the sides is what gives each slice that tall, luxurious look, and it also means every forkful has a little crunch to balance all that soft filling.

this …

I bake this one for Thanksgiving, for Friendsgiving, and for those first chilly weekends in October when the whole house smells like cinnamon and spice. It is impressive enough for a holiday table and simple enough that you will actually enjoy making it.

Pumpkin flavor comes through clearly here, warm and rich rather than shy, and the texture lands right between dense New York style and airy mousse.

If you keep a pumpkin dessert rotation, this cheesecake sits happily beside traditional pumpkin pie, pumpkin cheesecake brownies, pumpkin pie dip, and caramel pumpkin cheesecake bars. Set it on the table and watch how fast it disappears.

This is the best pumpkin spice cheesecake ever!

Cheesecake has a reputation for being fussy, and I get it. Water baths, cracks, and long chilling times can make anyone nervous. That is exactly why this recipe walks you through every single step and shares the tips and tricks that keep things calm and predictable.

Follow along and you will pull a fall classic out of your oven, one that looks and tastes like it came from a bakery case, ready for whatever event you are hosting or attending this season.

Why you need to make this recipe!

This dessert is impressive, deeply pumpkin flavored, and built on the balance I love most in cheesecake: a creamy filling against a crunchy graham cracker crust. Yes, it takes a few steps, and yes, the payoff is worth every one of them.

It also feeds a crowd beautifully. One 9 inch cheesecake serves 12, which makes it a smart choice when the whole family shows up hungry.

If you want handheld versions with the same cozy flavor, try copycat Crumbl pumpkin pie cookies with a cream cheese filling folded with whipped cream, or cheesecake stuffed pumpkin cookies that hide that tangy filling right in the center.

Ingredients for this creamy pumpkin cheesecake recipe

Everything here is easy to find at a regular grocery store. Full measurements are in the recipe card, and here is what each ingredient is doing for you.

For the crust

• 2 1/2 cups crushed graham crackers
• 1/2 cup butter, melted, salted or unsalted
• 1/4 cup granulated sugar
• 1/2 tsp salt

For the pumpkin cheesecake layer

• 24 oz full fat cream cheese, softened, which is 3 packages
• 1 cup granulated sugar
• 1/3 cup brown sugar, for a little extra depth
• 15 oz canned pumpkin puree, not pumpkin pie filling
• 3 large eggs, at room temperature
• 1/3 cup sour cream, for creaminess
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice, store bought or homemade
• 3 tbsp cornstarch, for stability

A quick word on two of these. Use brick style full fat cream cheese rather than spreadable tub cream cheese, because the bricks give you the firm body this filling needs. And please reach for plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

Here is the nutrition per serving, based on 12 servings.

Optional topping

If you want whipped cream on top, this is the batch I make. Whip together 3/4 cup heavy cream, 2 tbsp granulated sugar, and 2 tsp vanilla extract or vanilla bean paste until it holds soft peaks, then pile it on just before serving.

You can skip the topping entirely or swap in something else you love, such as homemade caramel sauce. The cheesecake stands on its own either way.

How to make this creamy cheesecake

Start with the crust, because a good base makes everything else easier. Hands on time is about 20 minutes, with roughly 95 minutes of baking, plus the chilling time at the end.

1. Preheat the oven to 350F. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan tightly with aluminum foil so water from the water bath cannot sneak in.
2. In a large bowl, mix the crushed graham crackers, granulated sugar, and salt. Add the melted butter and stir until everything is evenly combined.
3. Press the mixture into the prepared pan, and press some of it up the sides as well. The back of a measuring cup makes this quick and even.
4. Bake for 10 minutes, then set the crust aside to cool. Reduce the oven temperature to 325F.

If you prefer a softer crust, you can skip that 10 minute bake and simply chill the crust while you make the filling. That step is optional, and both versions work well.

Make the pumpkin cheesecake filling.

In a stand mixer with the paddle attachment, cream the cream cheese, granulated sugar, and brown sugar on medium speed until smooth. Then lower the speed to low and add the eggs one at a time, mixing just until each one disappears into the batter.

Low speed matters here, because too much air whipped into the batter is what causes cracks later.

Next, mix in the pumpkin puree, sour cream, and vanilla extract until combined. Add the cornstarch, pumpkin pie spice, and salt, and mix again just until everything comes together. Scrape the bowl once so no streaks of cream cheese hide at the bottom.

While the batter finishes mixing, bring a pot of water to a boil on the stove.

Pour the batter over the cooled crust. Set the springform pan inside a large roasting pan, then pour the boiling water into the roasting pan, being careful not to splash any into the cheesecake itself. The water should come about halfway up the side of the springform pan.

Bake at 325F for 75 to 85 minutes. You are looking for set edges and a center that still has a slight jiggle when you nudge the pan.

When it is done, turn the oven off and leave the cheesecake inside for one hour with the door propped open, which you can do by tucking a wooden spoon between the door and the oven frame. That slow cooldown is what keeps the top smooth.

After that hour, take the cheesecake out and let it cool to room temperature. Then refrigerate it overnight, or for at least 8 hours, before you even think about slicing.

Optional topping

Whip the heavy cream, granulated sugar, and vanilla together until stiff peaks form.

Decorate the chilled cheesecake with the homemade whipped cream, slice, and enjoy.

Do I have to use a water bath?

It is the method I recommend, and it is the way this cheesecake is designed to bake. A water bath keeps the edges and the top from browning too quickly and helps the cheesecake come out without cracks. That gentle, humid heat is what gives you an even, custardy texture from edge to center.

How to store this Thanksgiving dessert?

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Just know that the crust softens the longer it sits, because the filling releases moisture as it chills. If you are serving it on day three, no one will complain, but day one is when that graham cracker base is at its crispest.

Can pumpkin cheesecake be frozen?

Yes, and it freezes beautifully. For a whole cheesecake, leave the whipped cream off, set the cheesecake on a cardboard round, and wrap it tightly in plastic wrap, then in foil. Individual slices work the same way, so wrap each slice in plastic wrap and then in foil before freezing. Plan on up to 1 month in the freezer.

When you are ready to serve, thaw it on the counter for a few hours, or move it to the refrigerator overnight. Add the whipped cream after thawing, not before.

How to serve pumpkin cheesecake?

Straight from the refrigerator with a fork is a perfectly good plan. For a holiday presentation, though, you have plenty of options.

• Top with homemade whipped cream for a classic finish.
• Drizzle caramel sauce over each slice.
• Add pecans and caramel sauce for a pecan caramel pumpkin cheesecake.
• Spoon on apple pie filling, or cooked apples with cinnamon, for an apple pumpkin cheesecake.
• Sprinkle cinnamon across the top for a simple, pretty touch.
• Serve with a scoop of vanilla bean ice cream if you want it extra rich.

A few tips that make this cheesecake turn out every time

• Use room temperature ingredients. Softened cream cheese and room temperature eggs blend smoothly and bake evenly.
• Mix at low speed once the eggs go in. Less air in the batter means a lower risk of cracks.
• Use hot water in the water bath, and boil it ahead of time so it is ready and does not drop your oven temperature too much when the pan goes in.
• Wrap the pan well with foil so no water reaches the crust.
• A high quality springform pan helps a great deal. A pan with a silicone band, such as the USA springform pan, gives you extra protection against leaks.

Slice with a thin knife run under hot water and wiped dry between cuts, and you will get clean, even slices every time. Serve it chilled, keep the leftovers cold, and enjoy every single bite of this fall favorite.

FAQs

Pumpkin cheesecake recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Delicious Creamy Pumpkin Cheesecake This is the kind of cheesecake that makes everyone at the table go quiet after the first bite. This Delicious Creamy Pumpkin Cheesecake is a classic pumpkin cheesecake made from scratch, with a buttery graham cracker crust that travels up the sides of the pan and a thick, pumpkin spiced cream cheese filling that stays creamy all the way through.

• Total Time: 355 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Crust
2.5 cup crushed graham crackers
0.5 cup butter, melted
0.25 cup granulated sugar
0.5 tsp salt

Pumpkin cheesecake layer
24 oz cream cheese, full fat, softened, 3 packages
1 cup granulated sugar
0.333 cup brown sugar
15 oz pumpkin puree
3 large eggs
0.333 cup sour cream
1 tbsp vanilla extract
1 tbsp pumpkin pie spice
3 tbsp cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Crust
1-Preheat the oven to 350F then line: Preheat the oven to 350F then line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Cover the outside of the pan with aluminum foil tightly to keep the water from the water bath from ruining your cheesecake.
2-In a large bowl, mix the crushed: In a large bowl, mix the crushed graham crackers, granulated sugar, and salt then add in the melted butter and mix until combined.
3-Press the mixture into the prepared springform: Press the mixture into the prepared springform pan making sure to press some of that mixture on the sides of the springform pan as well.
4-Bake in the preheated oven for 10: Bake in the preheated oven for 10 minutes then set aside to cool. Reduce the oven temperature to 325F.

Make the cheesecake filling
5-Cream the cream cheese and granulated sugar: Cream the cream cheese and granulated sugar and the brown sugar on medium speed using a paddle attachment until combined. Lower the speed to low and add an egg at a time while mixing still until combined.
6-Mix in the pumpkin puree, the sour: Mix in the pumpkin puree, the sour cream, and the vanilla extract until combined. Add in the corn starch, pumpkin pie spice, and salt and mix again to combine.
7-While the cheesecake batter is mixing, bring: While the cheesecake batter is mixing, bring a pot of water to a boil on the stove.
8-Pour the pumpkin cheesecake batter into the: Pour the pumpkin cheesecake batter into the prepared springform pan and place in a large roasting pan. Pour the boiling water in the roasting pan making sure not to get any in the cheesecake batter itself. You want the water to reach about halfway through the springform pan.
9-Place in the oven and bake for: Place in the oven and bake for about 75-85 minutes. You want the edges to be set and the center to have a slight jiggle. Once the cheesecake is baked, turn off the oven and let it sit in the oven for an hour. Prop the oven door slightly open (you can do this by sticking a wooden spoon between the door and the actual oven)
10-Once the hour is up, pull out: Once the hour is up, pull out the cheesecake, let it cool down to room temperature before placing in the fridge to chill overnight or for at least 8 hours.
11-Once chilled, top with whipped cream and: Once chilled, top with whipped cream and caramel, or whatever topping you prefer, and serve!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 20 min
• Cook Time: 95 min
• Method: bake

Nutrition

• Calories: 497
• Sugar: 34g
• Sodium: 486mg
• Fat: 31g
• Saturated Fat: 18g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 126mg