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This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.
My original pumpkin cheesecake recipe has inspired even more delicious fall desserts, from this chocolate pumpkin cheesecake cake to my pumpkin pie cheesecake and these easy pumpkin cheesecake bars. You’re going to love it!
This Heavenly Pumpkin Cheesecake is Perfect for Fall!
A slice of cheesecake always hits the spot when I’m in the mood for something sweet. There are infinite flavor possibilities – and they’re all delicious – but some kinds of cheesecake are divine enough to earn an extra special place in your heart. This rich and creamy pumpkin cheesecake is a prime example!
The filling is made with a full can of pureed pumpkin and plenty of cozy spices to give it all the festive goodness you could ask for in a fall treat. Both the crust and the whipped cream cheese topping are laced with cinnamon to further enhance that beloved pumpkin spice flavor. If you’re a fan of classic pumpkin pie and pumpkin desserts in general, you’ll want to indulge in this comforting cheesecake year-round!
What You’ll Need
Let’s go over the ingredients for the graham cracker crust, cheesecake filling, and homemade whipped cream cheese frosting that make up this pumpkin cheesecake recipe. Scroll down to the full recipe in the card below this post for specific amounts.
For the Graham Cracker Crust
- Graham Crackers: Crushed into crumbs.
- Salted Butter: Melted and slightly cooled.
- Packed Brown Sugar: This works with the cinnamon to enhance the warmth of the cheesecake.
- Ground Cinnamon
For the Pumpkin Cheesecake Filling
- Cream Cheese: Brought to room temperature.
- Light Brown Sugar
- All-Purpose Flour
- Pureed Pumpkin: Make sure you don’t use pumpkin pie filling.
- Sour Cream: For added creaminess.
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Ground Ginger
- Large Eggs: These should also be at room temperature.
For the Frosting
- Cream Cheese: Room temperature.
- Heavy Whipping Cream: Keep this nice and cold.
- Powdered Sugar
- Vanilla Extract
- Ground Cinnamon
- Chopped Pecans: To garnish the cheesecake.
How to Make the Best Pumpkin Cheesecake
For a baked cheesecake, this melt-in-your-mouth treat is as easy as it gets! Just follow these step-by-step instructions.
Make the Crust
- Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Combine Ingredients: Combine all of the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Pre-Bake: Bake the crust for 10 minutes, then set it aside and allow it to cool.
- Prep for Water Bath: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
Make the Filling
- Lower Oven Temperature: Reduce the oven temperature to 300°F.
- Combine Cream Cheese, Sugar & Flour: Mix together the cream cheese, sugar and flour in a large mixer bowl on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
- Add Pumpkin, Sour Cream, Vanilla & Spices: Add the pumpkin puree, sour cream, vanilla extract and spices, mixing on low speed until well combined.
- Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Pour Filling Into Crust: Pour the cheesecake filling into the crust and spread it out evenly.
- Assemble Water Bath: Place the prepared springform pan inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. Do not let the water go above the top edge of the aluminum foil on the springform pan.
- Bake: Bake the cheesecake for 1 hour and 30 minutes. Keep an eye on it, as all ovens are different. You want it to be set around the edges and jiggly in the center (see how to tell when your cheesecake is done).
- Turn Off Oven: Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
- Crack Open Door: Crack the oven door and leave the cheesecake in the oven for about 20 minutes.
- Remove Cheesecake & Refrigerate: Remove your cheesecake from the oven and chill it in the fridge until it’s firm, 5-6 hours or overnight.
Make the Topping & Decorate
- Take Cheesecake Out of Pan: Once the cheesecake is cool and firm, remove it from the springform pan and set it on a serving plate. If you need tips on how to do this, check out my tutorial.
- Beat Cream Cheese: Add the cream cheese to a large mixer bowl and beat until smooth.
- Add Remaining Ingredients: Add the remaining ingredients and whip on high speed until stiff peaks form.
- Decorate Cheesecake: Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies.
- Enjoy! Refrigerate the cheesecake until you’re ready to serve it.
Tips for Success
Not too familiar with homemade cheesecakes? The advice below is here to help.
- Crush the Graham Crackers in a Food Processor: Using a food processor to crush up the graham crackers is super convenient. If you don’t have one, seal the graham crackers in a heavy-duty storage bag with all the air removed and crush them with a mallet or rolling pin.
- Stick With Low Speed: Always mix your filling on low speed. Otherwise, you could incorporate too much air into the batter and end up with a cracked cheesecake.
- Don’t Skip the Water Bath: I know the water bath can be a bit annoying, but it’s vital to the success of your cheesecake. It ensures that it doesn’t brown around the edges, sink in the middle or crack.
- Prevent Leakage: Make sure you don’t let the water in the outer pan go above the top edge of the foil surrounding the inner pan. For additional ways to prevent your water bath from leaking, see my full tutorial on how to bake a cheesecake in a water bath.
Topping Ideas
Plenty of different toppings go well with this pumpkin cheesecake. I’ve rounded up a few fail-proof options.
- Classic Whipped Cream: Looking to top your cheesecake with regular whipped cream? Skip the store-bought stuff and make my homemade whipped cream instead.
- Salted Caramel: Pumpkin and caramel make a mouthwatering pair. Drizzle this easy salted caramel sauce over your cheesecake for a fancy finishing touch.
- Praline Topping: The gooey praline topping that goes with my pecan cheesecake or the crunchy praline topping on this praline pumpkin cheesecake would taste amazing on top of this pumpkin cheesecake too!
- Cinnamon: At the end of the day, this cheesecake speaks for itself. Even something as simple as a sprinkle of cinnamon will round it out nicely.
Storage Instructions
Keep extra cheesecake in an airtight container in the fridge and enjoy it within 4-5 days.
Can I Freeze Pumpkin Cheesecake?
Absolutely – but you’ll want to hold off on adding the whipped topping. Wrap the fully set cheesecake in plastic wrap or foil and freeze it in a heavy-duty storage bag for up to 3 months. Thaw it out in the fridge before adding the whipped cream cheese frosting and digging in.
Watch How To Make It
Print
Pumpkin Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour 40 minutes
- Total Time: 7 hours 40 minutes
- Yield: 14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This smooth and creamy Pumpkin Cheesecake features a buttery graham cracker crust and fluffy swirls of whipped cream cheese frosting. Spiced with cinnamon, nutmeg, ginger and cloves, it’s bound to become your go-to pumpkin dessert.
Ingredients
For the Graham Cracker Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (42g) packed light brown sugar
- 1 tsp ground cinnamon
For the Spiced Pumpkin Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all purpose flour
- 15 oz can pureed pumpkin
- 1/4 cup (58g) sour cream
- 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 1/4 tsp ground ginger
- 4 large eggs, room temperature
For the Whipped Cream Cheese Frosting
- 4 oz (113g) cream cheese, room temperature
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (86g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Chopped pecans
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see full method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
Make the Filling
- Reduce oven to 300°F (148°C).
- In a large mixer bowl, mix the cream cheese, brown sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake filling into the crust and spread evenly.
- Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 30 minutes. Keep an eye on it. All ovens are different. You want it to be set around the edges and jiggly in the center couple of inches before moving on.
- Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- Crack oven door and leave the cheesecake in the oven for about 20 minutes.
- Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
Make the Topping & Decorate
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth.
- Add the remaining ingredients and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans.
- Refrigerate the cheesecake until ready to serve.
Notes
- Makes 12-14 slices
- To Store: Cheesecake is best when stored well covered in the fridge and eaten within 4-5 days.
- To Freeze: Wrap fully set cheesecake (without topping) in plastic wrap or foil and freeze in a heavy-duty storage bag for up to 3 months. Thaw in the fridge before adding topping and enjoying.
Nutrition
- Serving Size: 1 Slice
- Calories: 410
- Sugar: 26.9 g
- Sodium: 333.9 mg
- Fat: 26.8 g
- Carbohydrates: 35.9 g
- Protein: 8.2 g
- Cholesterol: 121.4 mg
I checked the comments before making this cheesecake for advice on how long to bake a 6-inch version of it, so if anyone else seeking the same advice scrolls this far in the comments, here you go: I halved the recipe, used a 6-inch springform pan, and baked for 1 hr 30 min, and it came out great! You could probably go a hair under an hour 30, but when I checked it with a thermometer at an hour 15, it wasn’t quite ready yet.
Anyway, I made this cheesecake for my mom’s 65th birthday and she loved it. It tastes great and looks better than any cheesecake I’ve made in the almost 10 years I’ve been making cheesecakes. I couldn’t believe how smooth the top was and how easily the sides and bottom came away from the pan (and I didn’t even use parchment paper, just lots and lots of Pam). I had tried using a water bath to prevent cracks and sinking before, but it only resulted in a cheesecake with a wet crust. The slow cooker liner + tinfoil combo worked like a charm. Thank you, Lindsay! I now feel inspired to go forth and bake mountains of perfect cheesecakes with this insider knowledge.
I’m so glad it worked out well and that you enjoyed it!
After cooking did you leave it in for 30 mins with the oven off and then 20 with the door open like she does too? My springform is 7 inches and I’m trying to figure out how long to cook mine.
Thanks!
My first ever cheesecake and it was a smashing success! I used pumpkin pie spice and was pretty heavy handed and it was delicious!
So glad to hear that!
This cake is EVERYTHING. The flavours are bursting and it’s so gorgeous I didn’t even want to cut into it (but I did, of course!). I had trouble getting the whipped cream to whip properly so resorted to just plain whipped cream with some pumpkin pie spice. Will be bookmarking this one.
Glad you enjoyed it!
Delicious! I made the brownie from your Kahlua Coffee Brownie Cheesecake as the base. One of my coworkers is gluten free so I substituted with a one to one gluten free flour. I thought since the brownie is essentially baked twice it would be dry and hard, but it was wonderfully moist. GF flour worked well. Your water base instructions are great. The slow cooker bags work well and I have reused the same bag multiple times.
So glad you enjoyed it!
How can I make these mini? I think if I make the same amount of filling it’ll be way too much.
It would be similar to this recipe for mini cheesecakes. You can cut this pumpkin cheesecake recipe in half and then use those baking instructions as a guide. You will probably need to bake the pumpkin ones a little longer.
I made this last night. The flavor is amazing BUT the cooking time is WAY off, or at least it was in my case. I have experience with baking cheesecakes but never tried pumpkin. Therefore, i followed the recipe exactly. After the cook time of 1 hour and 40 min, i left it in the oven, after turning off the oven, for the instructed time. The cake looked good at first but when i left it in the oven for the additional cool time, it cracked in half. SO FRUSTRATED! I have a catering business so there was no way the i was gonna serve something that looked awful. I had to do again. I cut down the baking and cool off time. The cake still cracked, but not as much. The flavor is great but the cook time is awful.
I have full confidence in this recipe and the cooking time, so I have to think that either your oven is quite different or perhaps you did something different. Are you sure you used a water bath? That would make a big difference in the baking time because of the lack of moisture.
Made this for Thanksgiving dessert, in place of pumpkin pie. It was Incredible- every bite was delicious and the spiced cream cheese whipped cream topping is to die for. Wish I could stop eating it (J/K,). Well done! Definitely will make again.
Wonderful! Glad it was a hit!
Just had a quick question, I am traveling with this cheesecake, and just want to make sure the cream cheese whipped cream won’t go flat like normal whipped cream correct?
Sorry for the late reply! I hope it travelled well. The whipped cream shouldn’t go flat.
Hello Lindsay, thank you for sharing your recipe. What tip size did you use to pipe the whip cream? Thank you
I used Ateco tip 847.
Hi Lindsay, I want to make this cake today but don’t have the slow cooker bag….can I used and oven bag, like what people use for turkeys and chickens? That’s all I got and don’t want to run to the store…..snowy weather here today. Thanks!
As long as the bag fits around your springform pan, I assume it would be fine.
how many minutes should I mix on low speed for steps 6 and 7? thanks. you are the best.
You just want to mix until things are well combined. Once they’re combined, you can stop. You just don’t want to over mix it so that you’re not incorporating more air into the batter.
Hi. I have a roaster. I was going to do the water bath in it. Any experience? Also, how long does this whipped cream hold up? Thanks.
A roaster should be fine. Assuming you use the full amount of powdered sugar in the whipped cream, it should hold up for quite a while. I’ve had it stay fine in the fridge for a week or more.
Where do I get ground nutmeg? The first time I heard it
It’s normally in with all the spices at the grocery store, much like ground cinnamon.
I like cheese cake, but haven’t tried with pumpkin before. I think I will make it this weekend. Love how you make the little pumpkins on the cake. Thanks for sharing.
I hope you enjoy!
Can you substitute mascarpone for any of the cream cheese?
You could substitute some of it, if you like.
Just wanted to say thanks for this recipe. I made it exactly as directed (foil-wrapped water bath and all), and it turned out excellent, except for two things: a large crack, and the whipped-cream topping would not stiffen for me. It tasted great, but no matter what I did, I could not get it to stiff up (have a stand mixer, used high, started with things cold, even put a cold-pack under the bowl to further chill it). So, I just improvised and poured the mixture over the top. Covered the crack! And the whole thing tasted great. Easily, my best cheesecake yet, and I will definitely make this again!
I’m glad you enjoyed it!