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5 from 4 ratings

Best Pumpkin Cheesecake Recipe

The most comment feedback I get on this pumpkin cheesecake recipe is that it is to die for! Yep, it’s that good. This is the pumpkin pie cheesecake you’ll make over and over, with just 7 ingredients and options to use your favorite crust. Keep reading for all my best cheesecake tips!
Prep Time30 minutes
Cook Time1 hour
Additional Time6 hours
Total Time7 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free pumpkin cheesecake, pumpkin cheesecake no sour cream, pumpkin cheesecake pie, pumpkin cheesecake recipe easy, pumpkin cheesecake with gingersnap crust, pumpkin cheesecake with graham cracker crust, pumpkin cheesecake without sour cream
Servings: 12 slices
Author: Beth

Equipment

Ingredients

Crust

  • 2 cups (226g) graham cracker crumbs or gingersnaps, oreos, etc
  • 6 Tbsp (86g) melted butter 3/4 stick, unsalted
  • ¼ cup (50g) granulated sugar

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

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.
    2 cups (226g) graham cracker crumbs, 6 Tbsp (86g) melted butter, 1/4 cup (50g) granulated sugar
  • 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.
    24 oz (678g) full fat cream cheese, 1/2 cup (99g) granulated sugar, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1 tsp vanilla extract, 3/4 cup (171g) pumpkin puree, 3 large eggs
  • 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

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. 

Nutrition

Calories: 377kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 342mg | Potassium: 157mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3385IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg