Pumpkin Cheesecake

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.

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 cook our usual Thanksgiving dinner with an overflowing pumpkin dessert section 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.

Pumpkin cheesecake ingredients

This recipe has two main components: the crust and the filling.

For the pumpkin cheesecake crust, I went with a spiced-up version of my classic graham cracker crust. you will need:

• 2 cups graham cracker crumbs
• 6 tablespoons melted unsalted butter 
• ¼ cup granulated sugar
• 1 teaspoon pumpkin pie spice

I like adding pumpkin spice to the crust for a little extra bit of warmth. 

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, 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!

Feel free to swap it for cinnamon if you don’t have the ingredients to make homemade pumpkin pie spice on hand.

Next, you’ll prepare the cheesecake filling. For this, you will need:

• 4 (8-ounce) packages softened cream cheese 
• 1 cup granulated sugar
• ¼ cup packed light brown sugar
• 3 large eggs
• 1 (15-ounce) can pure pumpkin puree 
• ⅓ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 tablespoon 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!

Make sure your cream cheese is softened to room temperature before you start baking. When you use room-temperature ingredients, you will get a much smoother filling with the perfect texture.

If you forget to set your cream cheese out ahead of time, check out my post on how to soften cream cheese for some tips on how to speed up the process.

If your brown sugar has hardened in the pantry, don’t panic. I have some tips on how to soften brown sugar. You can also save yourself a trip to the store by making a simple brown sugar substitute.

How to make my pumpkin cheesecake

Before you start baking, decide how you want to approach your water bath. If you are doing a traditional water bath, wrap the outside of a 9-inch springform pan in heavy-duty foil to prevent leaks.

My favorite way to do water baths, though, is to place the 9-inch springform into a 10-inch round cake pan. Both pans will go into a large roasting pan, with the water going outside of the 10-inch pan for the water bath.

Lightly spray the inside of the springform pan with nonstick spray. Combine the crust ingredients and press into the bottom and 1-inch up the sides of the pan.

Bake the crust at 350°F for 7-8 minutes, then set the crust aside to cool while you make the filling. Leave the oven on.

Using a mixer, beat the cream cheese, granulated sugar, and brown sugar until light and fluffy. This will take about 3-5 minutes. Add the eggs, pumpkin, and heavy cream; mix until well combined. Make sure to scrape down the sides and bottom of the bowl as needed.

Add the vanilla and pumpkin pie spice and mix until the filling is well combined and smooth.

Pour the cheesecake batter into the prepared crust. Place the springform pan into your 10-inch cake pan, then set this into a roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the outside of the 10-inch cake pan.

Bake the pumpkin cheesecake for 60 minutes. It’s done when the edges appear to be set, but the center still has some jiggle to it. 

At this point, crack the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake pan from the water bath and place it on a wire rack to finish cooling. 

Once the cheesecake is completely cooled, chill it in the fridge for at least 6 hours before serving for Thanksgiving dessert or any special occasion your heart desires!

Do I have to use a water bath?

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. The primary purpose of using them when baking cheesecake is to prevent big cracks from forming along the top, but it won’t affect the final taste.

And if your pumpkin cheesecake cracks on top, that’s nothing a little whipped cream can’t fix, right?

Storage and freezing tips

Pumpkin cheesecake can be stored well wrapped in the refrigerator for up to 3 days.

For longer-term storage, 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 – slice and wrap each piece with plastic wrap.

Next, wrap the whole 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.

More pumpkin cheesecake recipes

This classic pumpkin cheesecake is my all-time favorite, but I love the combination of mild pumpkin flavor, tangy cream cheese, and warm spices in other forms, too.

For a more portable dessert, try pumpkin cheesecake cookies, mini pumpkin cheesecakes, or pumpkin cheesecake bars.

Don’t want to turn on the oven? Make no-bake pumpkin cheesecake or no-bake pumpkin cheesecake balls instead!

Frequently asked questions