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Pumpkin Cheesecake

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This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.

Slice of pumpkin cheesecake next to a fork on a plate

I’m pretty certain that our Thanksgiving is going to look different than it has in recent years. And if I’m being honest, I was pretty upset about it at first because holiday traditions are so important to our little family.

But the more I thought about it, the more at ease I have become because I’ve decided that things don’t really have to change that much.

I’m still going to cooking our usual Thanksgiving dinner with an overflowing pumpkin dessert sections including pumpkin roll, pumpkin crunch cake and this pumpkin cheesecake only this year, it might served to-go style.

Just because we all won’t be sitting around the same table this year doesn’t mean we don’t have so much to be thankful for.

Cake server lifting up a slice of pumpkin cheesecake


I know that cheesecake recipes seem intimidating to a lot of people. I mean, making a super creamy, delicious cheesecake must take a lot of ingredients…right?

You might be surprised to learn that the ingredient list is not as long as you’d think!

If you take a peek at the recipe for a classic vanilla cheesecake, you’ll see that the filling only requires 5 ingredients. This Pumpkin Cheesecake requires a couple extra ingredients, but I promise that it’s nothing too crazy.

Ingredients for pumpkin cheesecake filling on a countertop

To make Pumpkin Cheesecake filling, you will need:

  • Cream cheese
  • Sugar: Granulated and light brown sugar
  • Eggs
  • Pumpkin puree
  • Heavy cream
  • Vanilla
  • Pumpkin pie spice

The main changes from a vanilla cheesecake filling are the addition of pumpkin (obviously), brown sugar and the pumpkin pie spice. I like to use just a little bit of brown sugar in my filling to add a little extra depth with that bit of molasses flavor.

The brown sugar and the pumpkin pie spice both play off the pumpkin puree to make this cheesecake as rich and flavorful as it is creamy and dreamy. Truly a cheesecake version of your favorite pumpkin pie!

Spatula folding pumpkin cheesecake filling in a metal mixing bowl


If we’re going to make Pumpkin Cheesecake, we’ve gotta start with a crust!

Sure, you could buy a premade graham cracker crust in a pinch, but if you make it yourself, you can add in my secret ingredient.

That’s right, I like to use my favorite graham cracker crust recipe and add a bit of pumpkin pie spice to it. 

Pumpkin Cheesecake about to be baked in a water bath

I know that some people like to use a gingersnap crust for their pumpkin desserts. I’ve used a gingersnap crust when making Pumpkin Praline Cheesecake and Marshmallow Pumpkin Pie, but for this particular recipe, I like to go a little more classic.

In my opinion, the pumpkin pie spice makes the flavor of the crust just perfect!

Once the crust is ready, beat together the cream cheese with the sugars until light and fluffy. This will take about 3 minutes – don’t rush it! 

Baked and cooled pumpkin cheesecake garnished with whipped cream

Then add in the eggs, pumpkin, and heavy cream, followed by the vanilla and pumpkin pie spice. 

Pour the filling into your prepared crust and bake the cheesecake in a water bath for about an hour.

Once the cheesecake is done baking, crack the oven door, turn the oven off, and let the cheesecake hang out in the cooling oven for 1 hour before placing it on a cooling rack to cool completely.

After a rest in the refrigerator to completely set, your cheesecake is ready to serve for Thanksgiving dessert! 

Overhead view of a sliced pumpkin cheesecake topped with whipped cream


I know what you’re wondering. Do you have to use a water bath when baking this cheesecake??

Look, I know water baths freak people out. You should give it a try, though! I put together a helpful post on how to bake cheesecake in a water bath. It’ll walk you through it step by step.

But if you are still really not hot on using a water bath…that’s ok. Just know that your cheesecake might crack on top.

But then again, that’s nothing a little whipped cream can’t fix, right?

Fork about to take a bite of pumpkin cheesecake


Cheesecake actually freezes quite well. If you want to make your Pumpkin Cheesecake more than a day or so ahead of time, I’d recommend freezing it.

If you’re freezing the cheesecake whole, place the cooled cheesecake on a cardboard round and cover it tightly with plastic wrap.

Alternatively, you can freeze individual slices of cheesecake – slice and wrap each piece with plastic wrap.

Next, wrap the cheesecake or individual slices with foil. 

Because I am extra cautious, I will often place the double-wrapped cheesecake in a freezer-safe zip-top bag, although that’s not strictly necessary.

Freeze the Pumpkin Cheesecake for up to 1 month for best flavor. When you’re ready to eat it, thaw at room temperature for a couple of hours or in the refrigerator overnight.

Caramel sauce being drizzled over a slice of pumpkin cheesecake


I am happy sneaking bites of this cheesecake straight from the refrigerator, but I suppose most people would want to fancy it up for Thanksgiving.

A drizzle of salted caramel sauce is always appropriate, as is a dollop of homemade whipped cream. Maybe even a scoop of vanilla ice cream

Whether you’re looking for the perfect dessert for Thanksgiving dinner, or you’re just freakishly obsessed with pumpkin, this fantastic Pumpkin Cheesecake is sure to please.

Slice of pumpkin cheesecake next to a fork on a plate

Pumpkin Cheesecake

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 6 hours
Total Time: 7 hours 30 minutes

This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.


For the Crust

For the Cheesecake

  • 4 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 1 can (15 oz.) pure pumpkin puree
  • 1/3 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice


  1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
  3. Begin to boil a large pot of water for the water bath.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
  5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. (See video above for more tips)
  6. Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.


-If you don't want to mess with the whole water bath situation, no worries. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream!

-A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 1-2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight.

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Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per Serving Calories 522Total Fat 37gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 12gCholesterol 146mgSodium 325mgCarbohydrates 42gFiber 1gSugar 32gProtein 8g

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Saturday 26th of November 2022

I baked this as directed and it came out too soft. When I sliced it, the middle was kind of falling. It did taste amazing.

Shall I let it cook longer?


Saturday 26th of November 2022

My daughter made this for Thanksgiving and it is out of this world! The best thing I have ever tasted. Thank you for sharing!


Friday 25th of November 2022

Thank you so much for this delicious recipe! I made it for Thanksgiving, huge success. I used Biscoff cookies + butter for the base, replaced the heavy cream by sour cream, and I covered it with whipped cream and dulce de leche to cover the cracks (I didn't have anything to do a water bath). Texture and taste were perfect.

Chris C M

Friday 25th of November 2022

Have made chiffon cheesecake for 5 yrs straight. They always cracked. This year I made this pumpkin cheesecake. Baked with the water bath instructions provided above. It turned out perfectly! I used 3/4 cup granulated sugar and 1/4 cup brown sugar. Accidentally added an extra 1/2 tsp vanilla. Will be making this cheesecake for thanksgiving from now on.


Thursday 24th of November 2022

This was very tasty but the center didn’t set and the crust was very soggy. I wonder if my oven is not hot enough. Will try again!

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