I’m so excited to share my Pumpkin Cheesecake recipe with you! This isn’t just dessert — it’s a creamy, spiced, and totally indulgent treat that tastes like fall in every bite. Imagine velvety cheesecake infused with real pumpkin, baked on a buttery graham cracker crust, and topped with cinnamon whipped cream. No water bath needed, no fuss — just pure autumn magic on a plate.
Level: Easy
Total Time: 7 hours (including chilling)
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 6 hours
Yield: 12 slices
Cuisine: American
I still remember the first time I baked this Pumpkin Cheesecake for my family — it disappeared before I even got a second slice! There’s something about its silky-smooth texture, warm pumpkin spice flavor, and crunchy graham cracker crust that makes it so irresistible.
This recipe is a fall twist on classic cheesecake, but without the hassle of a water bath. We’ll be mixing simple, everyday ingredients into a creamy batter, baking it until just set, and topping it with cinnamon whipped cream for the perfect finish.
Whether you’re making it for Thanksgiving, a special occasion, or simply because you love cheesecake (like me!), this Pumpkin Cheesecake is guaranteed to impress.
Description
This Pumpkin Cheesecake is creamy, spiced, and totally dreamy. Here’s what makes it special:
- Rich cream cheese base — the heart of any good cheesecake
- Pure pumpkin puree for real fall flavor
- Warm pumpkin pie spice to complement the pumpkin
- Buttery graham cracker crust pressed high up the sides for stability
- Cinnamon whipped cream for a cozy finishing touch
No water bath, no cracks — just a perfect, creamy cheesecake every time.
Ingredients
Cheesecake
- 1 graham cracker crust (prepared in a 9″ or 10″ springform pan, not pre-baked)
- 24 oz (680 g) full-fat cream cheese (brick-style, softened to room temperature)
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) sugar
- ⅓ cup (80 g) sour cream (room temperature)
- 1 ½ teaspoons vanilla extract
- 1 cup (244 g) pumpkin puree (not pumpkin pie filling)
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs (lightly beaten, room temperature)
Cinnamon Whipped Cream
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Directions
1. Prepare the Crust
- Make your graham cracker crust and press it firmly into a 9″ springform pan, pushing it high up the sides.
- Place it in the fridge to chill while you make the filling.
2. Make the Cheesecake Batter
- In a large mixing bowl, beat softened cream cheese with brown sugar and sugar until smooth and lump-free.
- Stir in sour cream, scraping the sides of the bowl so everything mixes evenly.
- Add vanilla extract, pumpkin puree, and pumpkin pie spice. Stir until combined.
- Add eggs one at a time, mixing on low just until each egg is incorporated. Don’t overmix.
3. Bake
- Preheat oven to 350°F (175°C).
- Spread cheesecake batter evenly over the prepared crust.
- Place the springform pan on a foil-lined baking sheet to catch drips.
- Bake for 40 minutes (check at 40 minutes; some ovens may take longer). The edges should be set, and the center should jiggle slightly.
4. Cool Slowly
- Remove from the oven and let it cool to room temperature.
- Chill in the refrigerator for at least 6 hours or overnight for best results.
5. Make the Cinnamon Whipped Cream
- In a medium bowl, combine heavy cream, powdered sugar, vanilla extract, and cinnamon.
- Beat on low speed, then increase to high until stiff peaks form.
- Pipe or dollop whipped cream over chilled cheesecake before serving.
Process Details
- Room Temperature Ingredients: Softening the cream cheese, sour cream, and eggs makes for a smooth, lump-free batter.
- Don’t Overmix: Be gentle with the eggs — overmixing can create cracks and change the texture.
- Crust Up the Sides: Pressing the crust high helps prevent tension as the cheesecake cools, reducing cracks.
- Cool Gradually: Rapid cooling can cause cracks, so let it cool at room temperature first before refrigerating.
Tips for Success
- Use pure pumpkin puree, not pumpkin pie filling.
- If your cheesecake still cracks, don’t panic — cover it with whipped cream, and it’ll still taste amazing.
- Bake on the center rack for even cooking.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Serving Ideas
- Classic Look: Pipe cinnamon whipped cream around the edges for a bakery-style finish.
- Holiday Table: Serve as a show-stopping centerpiece for Thanksgiving dessert.
- Chocolate Lovers: Drizzle with chocolate ganache for a decadent twist.
- Mini Cheesecakes: Divide the batter into muffin tins for individual servings.
Nutrition Info (Approximate per Slice)
- Calories: 520
- Protein: 12g
- Carbohydrates: 39g
- Fat: 36g
- Saturated Fat: 18g
- Sugar: 30g
My Pumpkin Cheesecake recipe is the perfect fall dessert — creamy, spiced, and so easy to make. With its buttery graham cracker crust and cinnamon whipped cream topping, it’s everything you love about pumpkin pie and cheesecake rolled into one show-stopping treat.
I hope you enjoy baking (and devouring!) this cheesecake as much as I do. Once you try it, it’s sure to become your go-to fall dessert.
