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This pumpkin cheesecake has been a reader favorite since 2019, and for good reason. It’s creamy, spiced, and absolutely foolproof. I retested it to eliminate the fussy water bath, and now you’ll get the same smooth, crack-free cheesecake with a much easier steam method. With a crust that climbs the sides and a slow oven cool-down, this recipe delivers bakery-worthy results every time. It’s been tested, loved, and perfected, you can trust it!

A pumpkin cheesecake with a graham cracker crust, topped with dollops of whipped cream, sits on a plate with a slice removed. Nearby are a bowl of cinnamon, a cup of coffee, and autumn leaves.
A collage of desserts, including chocolate cake, sprinkle cake pops, a glazed bundt cake, and chocolate-covered strawberries, alongside a cookbook titled Sweet. Text reads: Life is Sweet. 63 delicious dessert recipes. BUY NOW.

This creamy pumpkin cheesecake is to die for! My favorite recipe I use over and over. My husband and kiddos could never get bored of this. They could indeed enjoy the cheesecake for all three meals. They especially love when I top it with chopped nuts and caramel sauce. They can never get enough! Highly recommend everyone to give the recipe a try (even those who hate pumpkin). Believe me, it tastes like heaven.

-Ann

This pumpkin cheesecake recipe has been on my site since 2019, and it’s become a reader favorite year after year. Families come back to it every fall and many have told me it’s become their Thanksgiving tradition. 

The recipe itself hasn’t changed because it doesn’t need to; the balance of creamy cheesecake, warm pumpkin spice, and buttery graham cracker crust is just right. What has changed are the photos, because in six years my food photography has improved a lot, and this recipe deserves to look as good as it tastes.

The biggest update isn’t in the ingredients, but in the method. For years, readers have asked me if they could skip the water bath. And honestly, I get it. Water baths are messy, the foil can leak, and nobody wants to wrestle a sloshing pan of hot water. 

A slice of pumpkin cheesecake with a graham cracker crust and whipped cream topping sits on a white plate. A fork holds a bite of cheesecake nearby. In the background, there’s a glass mug of coffee and autumn decor.

So I re-tested this recipe without a traditional water bath and found an easier way. After prebaking the crust, you’ll place a roasting pan or 9×13 pan filled with a few inches of water in the oven. Let the water heat up and create steam before you slide in the cheesecake. This mimics the properties of a water bath, gentle, even heat and a moist environment, but with far less hassle.

A few other details matter for perfect results. Make sure the crust comes up the sides of the pan, which helps anchor the cheesecake and gives each slice the right bite of crust and filling. And once the baking time is up, let the cheesecake cool slowly in the oven with the door cracked, this prevents sudden temperature changes that can cause cracks. These small steps, paired with the updated no-water-bath method, make this cheesecake easier for home bakers while still delivering pro-level results.

How to Make this Pumpkin Cheesecake Recipe

Crust

A round cake pan lined with brown parchment paper along the bottom and sides, held in place with a black binder clip, sits on a rustic wooden surface.
A round baking pan lined with parchment paper and filled with a pressed graham cracker crust, set on a rustic wooden surface.
  1. Prep oven and pan. Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.
  2. Combine ingredients and transfer to pan. If using whole graham crackers, pulse or blend them into crumbs. In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to a springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.
  3. Bake. Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven. 

Cheesecake

A large white mixing bowl filled with creamy, whipped frosting or batter sits on a dark wooden surface. The frosting has a smooth and fluffy texture with visible swirls from mixing.
A white bowl on a wooden surface contains cream cheese, pumpkin puree, brown sugar, vanilla extract, and spices, ready to be mixed together.
  1. Beat cream cheese. In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes. 
  2. Begin mixing in ingredients. Add in the sugar, pumpkin pie spice, cinnamon, vanilla extract, and pumpkin puree, beat again. 
A white mixing bowl containing a light brown, creamy batter sits on a wooden surface. The batter has visible swirls from mixing.
A white mixing bowl with creamy light brown batter and a raw egg on top sits on a dark wooden surface.
  1. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. 
A white mixing bowl filled with light brown batter and a white spatula resting inside, placed on a wooden surface.
A round pie with a graham cracker crust and a smooth, creamy tan filling sits in a parchment-lined baking tin on a wooden surface.
  1. Transfer to pan. Pour the cheesecake mixture on top of the cooled crust. 
A round baking pan lined with parchment paper, filled with a smooth, creamy batter and a graham cracker crust along the edge, sits on a wooden surface.
A round cheesecake with a graham cracker crust, lined with parchment paper, sits in a baking pan on a wooden surface. The filling is smooth and lightly golden, suggesting a pumpkin or spiced flavor.
  1. Bake. Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
A round cake pan lined with parchment paper sits on a rectangular baking dish in an oven, with the oven light on and racks visible.
  1. Cool. Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
  2. Rest. Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.
  3. Remove from mold. Before serving, carefully unmold the cheesecake from the pan. 
  4. Top, cut, and serve. Add your desired toppings, cut and serve. Store leftovers in the fridge.

Stabilized Whipped Cream

  1. Prep equipment. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
  2. Begin combining ingredients. Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
  3. Mix in remaining ingredients. Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
  4. Pipe. Transfer to a piping bag and pipe whipped cream swirls around the edge of the cheesecake. 
A pumpkin cheesecake with a graham cracker crust, topped with swirls of whipped cream, sits on a white plate. Two cups of coffee and autumn leaves are in the background.

Best Pumpkin Cheesecake Recipe Tips

For best results, follow my pro tips:

  • Don’t rush the cooling process: Once the cheesecake is done baking, let it sit in the oven for 60-90 minutes with the oven door cracked, and be sure to turn the oven off! A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
  • Line pan with parchment paper: To ensure your cheesecake comes out flawlessly, line the bottom and sides of an 8- or 9-inch springform pan with parchment paper. This simple step stops the crust from sticking and keeps the edges from gripping the pan while baking and cooling. When you’re ready to remove it, the parchment allows for smooth sides and an effortless release, no broken crust or struggle with the pan.
A whole pumpkin pie with whipped cream dollops on top, two slices cut, surrounded by a cup of coffee, bowl of cinnamon, fall leaves, and a rust-colored cloth on a wooden table.

Pumpkin Spice Cheesecake Variations and Substitutions

Pumpkin Pie Cheesecake crust options

Here are 3 great options for the crust of pumpkin cheesecakes

  • graham crackers
  • gingersnap cookies
  • oreo cookies

Pick whichever cookie base you want, and use 2 cups cookie crumbs to make the crust.

Pumpkin Pie Serving Suggestions

A pumpkin cheesecake with a graham cracker crust sits on a white plate. A slice has been removed, revealing a creamy filling. The cheesecake is topped with whipped cream swirls, and coffee mugs are in the background.

How to Make Pumpkin Cheesecake Without Sour Cream

  • Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
  • Be sure to use 100% pumpkin puree, not pumpkin pie filling.
  • Using a different size springform pan will alter the baking time. I used a 9 inch cheesecake pan.
  • Allow the cheesecake to cool in the oven (with the door cracked) for at least 1 hour.
A slice of pumpkin cheesecake topped with whipped cream on a white plate, surrounded by autumn leaves, spices, and a glass mug of coffee. The whole cheesecake and another mug are visible in the background.

How to Store Homemade Pumpkin Pie Cheesecake

After baking and chilling your pumpkin cheesecake, store it covered in the refrigerator. It needs to stay chilled due to the dairy and egg content—do not store at room temperature. Keep it in the springform pan with plastic wrap over the top, or transfer slices to an airtight container. Properly stored in the fridge, your cheesecake will stay fresh for up to 5 days.

How to Freeze Pumpkin Spice Cheesecake

1. Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.

2. Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place on a round cardboard circle that’s been covered in aluminum foil that’s the same size as the cheesecake.

3. Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the outside of the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.

A slice of pumpkin cheesecake with a graham cracker crust and a swirl of whipped cream on top, served on a white plate with a fork. The whole cheesecake and autumn leaves are in the background.

Pumpkin Pie Cheesecake Recipe FAQs

How to make gluten free pumpkin pie cheesecake?

Since our recipe doesn’t call for flour in the cheesecake batter, the only substitute you need to make is to replace the crust with gluten free graham crackers/oreos etc. You could also choose to have a crustless cheesecake.

Is cheesecake better with ricotta or cream cheese?

Cheesecake is traditionally made with cream cheese, resulting in a rich and creamy texture. Ricotta cheese can also be used to make cheesecake, creating a lighter and slightly more textured dessert. The choice between cream cheese and ricotta depends on personal preference; cream cheese yields a classic, dense cheesecake, while ricotta provides a unique, airy twist.

What not to do when making cheesecake?

When making cheesecake, here are the 3 common mistakes to avoid:
1. Overmixing: Overmixing the cheesecake batter can incorporate excess air and lead to cracking during baking. Mix the ingredients until just combined to maintain a smooth, dense texture.
2. Overbaking: Baking the cheesecake for too long can cause it to overcook and develop cracks or a dry texture. Follow the recommended baking time and use a water bath to help prevent overcooking.
3. Opening the Oven Door: Avoid opening the oven door frequently while baking, as sudden temperature changes can lead to cracking. Only open the door when necessary and be gentle to prevent drafts.

What is the best temperature to cook cheesecake?

The best temperature to bake a cheesecake is typically in the range of 325°F to 350°F (160°C to 175°C). Many recipes recommend a specific temperature within this range, but generally, the lower end (around 325°F or 160°C) is preferred for a gentler, more even cooking process that reduces the risk of overcooking and cracking.

What does adding an extra egg to cheesecake do?

Adding an extra egg to cheesecake can have several effects on the texture and consistency of the dessert like creaminess, structure and richness. However, it’s essential to be cautious when adding extra eggs, as too many can affect the texture and flavor negatively. It’s best to follow a trusted recipe that specifies the correct number of eggs to achieve the desired result. Adjusting the number of eggs without proper consideration can lead to an overly dense or eggy-tasting cheesecake.

Do you put cheesecake in the fridge right after baking?

First, cool the cheesecake at room temperature, then chill in the fridge for several hours or overnight.

Can you over mix a cheesecake?

Yes, you can overmix a cheesecake batter. Overmixing incorporates excess air, which can lead to a soufflé-like texture and an increased risk of cracking during baking. To avoid this, mix the ingredients until just combined and smooth, and avoid overmixing once the eggs are added, as eggs are particularly prone to overmixing issues. Proper mixing helps maintain the desired dense and creamy texture of a classic cheesecake.

More Pumpkin Desserts

A slice of pumpkin cheesecake with a graham cracker crust, topped with a swirl of whipped cream, sits on a white plate with a fork beside it. Autumn leaves are scattered around the plate.
5 from 4 ratings

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Pumpkin Spice Cheesecake

By: Beth
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 6 hours
Total Time: 7 hours 30 minutes
Servings: 12 slices
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This pumpkin cheesecake has been a reader favorite since 2019, and for good reason. It’s creamy, spiced, and absolutely foolproof. I retested it to eliminate the fussy water bath, and now you’ll get the same smooth, crack-free cheesecake with a much easier steam method. With a crust that climbs the sides and a slow oven cool-down, this recipe delivers bakery-worthy results every time. It’s been tested, loved, and perfected, you can trust it!

Equipment

Ingredients

Crust

  • 2 cups (220-230g) 14-16 crackers graham cracker crumbs
  • ¼ cup (54g) brown sugar
  • ¼ tsp cinnamon
  • 6 Tbsp (86g) unsalted butter, melted

Cheesecake

  • 24 oz (678g) full fat cream cheese, softened
  • ½ cup (99g) granulated sugar
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ¾ cup (171g) pumpkin puree
  • 3 large eggs

Stabilized Whipped Cream

  • 1 oz (29g) cream cheese, room temperature
  • ¼ cup (29g) powdered sugar
  • 1 cup (227g) cold heavy whipping cream
  • ½ tsp vanilla extract
A collage of desserts, including chocolate cake, sprinkle cake pops, a glazed bundt cake, and chocolate-covered strawberries, alongside a cookbook titled Sweet. Text reads: Life is Sweet. 63 delicious dessert recipes. BUY NOW.

Instructions 

Crust

  • Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.
  • If using whole graham crackers, pulse or blend them into crumbs. In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to a springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.
    2 cups (220-230g) 14-16 crackers graham cracker crumbs, ¼ cup (54g) brown sugar, ¼ tsp cinnamon, 6 Tbsp (86g) unsalted butter
  • Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven.

Cheesecake

  • In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes.
    24 oz (678g) full fat cream cheese
  • Add in the sugar, pumpkin pie spice, cinnamon, vanilla extract, and pumpkin puree, beat again.
    ½ cup (99g) granulated sugar, 2 tsp pumpkin pie spice, ½ tsp cinnamon, 1 tsp vanilla extract, ¾ cup (171g) pumpkin puree
  • Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.
    3 large eggs
  • Pour the cheesecake mixture on top of the cooled crust.
  • Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  • Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
  • Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.
  • Before serving, carefully unmold the cheesecake from the pan.
  • Add your desired toppings, cut and serve. Store leftovers in the fridge.

Stabilized Whipped Cream

  • Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
  • Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
    1 oz (29g) cream cheese, ¼ cup (29g) powdered sugar
  • Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
    1 cup (227g) cold heavy whipping cream, ½ tsp vanilla extract
  • Transfer to a piping bag and pipe whipped cream swirls around the edge of the cheesecake.

Nutrition

Serving: 1slice | Calories: 410kcal | Carbohydrates: 21g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 212mg | Potassium: 157mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3711IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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6 Comments

  1. This looks wonderful! Do you notice a difference in texture or taste after being in the freezer or is it as good as the day it’s made? Can’t wait to make this very soon!!

    Reply

    1. As long as it’s wrapped properly for the freezer, you shouldn’t be able to tell a difference!

  2. This creamy pumpkin cheesecake is to die for! My favorite recipe I use over and over. My husband and kiddos could never get bored of this. They could indeed enjoy the cheesecake for all three meals. They especially love when I top it with chopped nuts and caramel sauce. They can never get enough! Highly recommend everyone to give the recipe a try (even those who hate pumpkin). Believe me, it tastes like heaven.
    Beth, thank you a lot for sharing the idea and all of your precious recommendations. I hope it will inspire many of your followers. Looking forward to your new awesome recipes. I’ve just bookmarked your blog. I’ll be coming around often. Keep up the good work!

    Best wishes,
    Ann

    Reply

    1. Aw! Thank you so much for the kind words, Ann! So happy to hear how much your family loves the recipe!

  3. I just made this and it was literally to die for. The only thing I would recommend is using a Biscoff cookie as the crust oh my God it is so delicious!!!

    Reply