Pumpkin Cheesecake
This is a pumpkin cheesecake recipe that you’ll use over and over! The pumpkin pie cheesecake batter is 7 ingredients and turns out to be so creamy and pumpkin-y! Plus, you can easily use a graham cracker crust, gingersnap cookie crust, or oreo crust for this fall pumpkin cheesecake.
Pumpkin 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.
How to make the perfect pumpkin cheesecake
Every single cheesecake recipe I have on my site, I include TWO CRITICAL notes. Here are the 2 most important details to follow when making cheesecake..
How do you keep cheesecake from cracking? Put it in a water bath!
1. Don’t be afraid of the water bath!
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.
I used to use the tinfoil method (i.e. wrap the pan with several layers of tin foil) to prevent water from getting into the cheesecake, but it wasn’t the best method.
Now I place the cheesecake pan inside an oven bag. Yes! The same kind of oven bag you cook a turkey in! Be sure to roll the bag down so it doesn’t cover the top of the cheesecake. I included a picture of this and it’s also shown in the video too!
Once you have your cheesecake inside an oven bag, place the cheesecake pan inside a larger pan, like a 9×13 or larger pan, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process.
Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked – 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.
How long do you bake pumpkin cheesecake?
It takes 8-10 minutes to pre-bake the crust and 55-65 minutes to bake the cheesecake. 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.
What to top pumpkin cheesecake with
- pumpkin whipped cream
- chocolate ganache (follow the ganache portion from this recipe)
- chocolate whipped cream
- whipped cream (same recipe as above, minus the cocoa powder)
- chocolate shavings
- chopped nuts
- caramel sauce
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.
Tips for making 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 springform pan.
- Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.
How to Freeze a Whole 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.
More Pumpkin Desserts
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Pumpkin Cheesecake
This is a pumpkin cheesecake recipe that you’ll use over and over! The pumpkin pie cheesecake batter is 7 ingredients and turns out to be so creamy and pumpkin-y! Plus, you can easily use a graham cracker crust, gingersnap cookie crust, or oreo crust for this fall pumpkin cheesecake.
Ingredients
Crust
- 2 cups graham cracker crumbs (or gingersnaps, oreos, etc)
- 6 tbsp melted butter, unsalted
- 1/4 cup sugar
Cheesecake
- 3 packages full fat cream cheese, 8 oz each, softened
- 1/2 cup sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
- 3 eggs
Instructions
Crust
- Preheat the oven to 350º F.
- Pulse the graham crackers (or other cookies) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
- In a small bowl, combine the crumbs with the sugar and melted butter, mix well until incorporated.
- Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. The goal is to pack down the crumbs. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, pre-bake the crust for 8-10 minutes or until the crust is golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
- Turn the oven down to 325º F.
Cheesecake
- In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes. Add in the sugar, pumpkin pie spice, cinnamon, vanilla extract, and pumpkin puree, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
- Place the springform pan inside an oven bag (the same kind you’d cook a turkey in). Roll the bag down so it doesn’t cover the top of the cheesecake.
- Place the pan inside a 9x13 inch pan or larger. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the 9x13 inch pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. One of those oversized disposable aluminum foil pans will fit a 9 inch springform pan. I like to place the aluminum pan on top of a large baking sheet, this makes moving the water bath easier.
- Place the cheesecake and water bath inside the oven and bake at 325º F 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. Remove the cheesecake pan from the turkey bag, then cover the top in plastic wrap and place in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from the springform pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan. Use a knife to help remove the cheesecake from the pan.
- Add your desired toppings, cut and serve. Store leftovers in the fridge.
Notes
What to top pumpkin cheesecake with
- pumpkin whipped cream
- chocolate ganache (follow the ganache portion from this recipe)
- chocolate whipped cream
- whipped cream (same recipe as above, minus the cocoa powder)
- chocolate shavings
- chopped nuts
- caramel sauce
How to Freeze a Whole Cheesecake
- 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.
- 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.
- 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.
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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!!
As long as it’s wrapped properly for the freezer, you shouldn’t be able to tell a difference!
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
Aw! Thank you so much for the kind words, Ann! So happy to hear how much your family loves the recipe!
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!!!