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This Pumpkin Cheesecake is the fall dessert of your dreams! It’s rich, creamy, and full of warm spices all baked in a buttery graham cracker crust and topped with cinnamon whipped cream. Get ready for your new go to recipe for holiday dinners!
For more cheesecake recipes, apple pie cheesecake and snickerdoodle cheesecake!
If you love pumpkin pie and cheesecake, this Pumpkin Cheesecake is the best of both worlds. It’s ultra-creamy, perfectly spiced, and tastes like fall wrapped in velvet.
The filling is smooth and rich, with the perfect balance warm spices and a touch of molasses to bring all the cozy flavor. And that buttery graham cracker crust? It’s crisp, slightly sweet, and the perfect contrast to the silky filling.
We use a gentle water bath so the cheesecake bakes up crack-free and picture-perfect every time. The best part? It’s the perfect make-ahead dessert, so you can prep it a night (or two) before the holiday chaos begins.
One slice, and everyone at the table will be asking for seconds… and the recipe. Just make sure you send them here. 🙂
Table of contents
Why This Pumpkin Cheesecake Is The Best
- The ultra creamy texture! We’re talking smooth like velvet with zero graininess or cracks. This pumpkin cheesecake literally melts in your mouth!
- The perfect pumpkin spice balance. It’s warm and cozy but not overpowering. You taste the pumpkin and the cheesecake. It’s a win win situation.
- Perfect make ahead dessert! Cheesecake is even better the next day, which means less stress when you’re hosting the holiday chaos.
- Pumpkin pie upgrade. You get all of the cozy nostalgia of pumpkin pie, but creamier, richer, and 1000% more impressive on the dessert table.
- Holiday showstopper! Just look at it! This is the dessert that gets applause when you walk in the room (even though it’s pretty easy to make!).
Pumpkin Cheesecake Ingredients
(full list of ingredients can be found in the recipe card)
- Full-fat cream cheese is the main ingredient of the cheesecake. It provides a silky, rich, and creamy base for the cheesecake.
- Brown sugar & white sugar work together to sweeten the pumpkin cheesecake filling and add moisture and deep caramel notes thanks to the molasses in it.
- Cornstarch slightly thickens the batter and helps prevent cracking by giving the filling a little more stability as it sets.
- Molasses deepens the pumpkin flavor, boosts moisture retention, and adds that cozy “brown sugar warmth” we love during the fall season. This is totally optional but highly recommended!
- Vanilla extract enhances all the warm spices and adds roundness out all of the flavors… basically, it makes everything taste better.
- Pumpkin purée adds that signature pumpkin flavor and color. Pumpkin also adds moisture and color to the cheesecake, making it perfectly custardy and smooth and vibrant.
- Homemade pumpkin pie spice (cinnamon, nutmeg, ginger, cloves) is the flavor backbone of the cheesecake. They work together to give this pumpkin cheesecake that gorgeous warm pumpkin spice flavor.
- Sour cream keeps the texture soft and creamy by adding acidity (acids help prevent the proteins in the cream cheese from tightening up too much). It also prevents the cheesecake from cracking!
- Large eggs act as a binder. As everything bakes, the eggs set into a custard-like texture in the oven, giving the cheesecake structure while still keeping it velvety and rich.
- Heavy cream adds extra fat for richness, preventing the cheesecake from feeling dense or rubbery. We also use it to make the cinnamon whipped cream topping!
- Graham Crackers are the base of the crust. With a little melted butter, it forms a sturdy base.
Variations
- Use gingersnap cookies or biscoff cookies for the crust. This adds a different flavor that’s equally delicious!
- Top with a caramel sauce! For added sweetness and a touch of decadence, a drizzle of salted caramel really takes it up a notch.
- Gluten free option: use gluten free graham crackers for the crust, the filling is naturally gluten free!
- Dairy free option: use dairy free sour cream and heavy cream for the cheesecake filling and a coconut whipped cream on top!
How To Make Pumpkin Cheesecake
Prepare the Graham Cracker Crust
Prep: Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and sides of the springform pan.
Step 1: Then begin making the graham cracker crust. Combine graham crackers, brown sugar, and cinnamon in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they’re good to go!)
Step 2: Add graham cracker crumbs to the springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
Make The Water Bath
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
Make the Cheesecake Filling
Step 3: Add room temperature cream cheese, brown sugar, granulated sugar, molasses, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, cinnamon, nutmeg, ground ginger, ground cloves and kosher salt. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next.
Step 4: In a separate bowl combine, combine pumpkin puree, sour cream, and heavy cream. Gently whisk until just combined.
Step 5: Scrape down the sides of the bowl again and then add the pumpkin/sour cream mixture and mix until just smooth. Scrape down the sides of the bowl again (last time!) and mix on low speed for another 10-15 seconds just to ensure everything is mixed well.
Step 6: Add the cheesecake batter to the cooled graham cracker crust. Smooth into an even layer with an offset spatula.
Bake the Cheesecake
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15-20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
Make the Whipped Cream and Assemble
- Just before serving, make the whipped cream. Combine heavy cream, confectioners’ sugar, cinnamon, and vanilla extract in a large bowl and whisk (or use an electric mixer) until stiff peaks form.
- Add the whipped cream on top of the cooled cheesecake.
Pro Baking Tips
- Cool sloooowly. Sudden temperature changes is what causes the cheesecake to crack. When it’s done baking, let it cool in the oven with the door cracked open, then bring it to room temp, then chill completely. It may seem a bit much but trust me, it’s so worth it!
- Room temperature ingredients are key! Room-temperature Cream cheese, eggs, sour cream, heavy cream – everything needs to be at room temperature! If they’re cold, you’ll end up with lumps and a sad, curdled filling. Let everything sit out for at least an hour (preferably 2 hours).
- Mix low and slow. Over-mixing introduces too much air, which causes cracks. Don’t go above low speed. It may be tempting but don’t do it! We’re making cheesecake, not whipped cream.
- Scrape down the sides of the like your life depends on it. Cream cheese loves to hide in the bottom and corners of the bowl. Scrape down the sides and bottom of the bowl often to prevent lumps and undermixed cheesecake batter.
- Don’t rush the eggs. Add one at a time and let each fully incorporate before adding the next. This helps keep the texture extra smooth and velvety.
Recipe FAQs
Use a water bath, avoid over-mixing, and cool slowly in the oven with the door cracked open to prevent sudden temperature changes.
Nope! Pumpkin pie filling has sugar and spices already added and will throw off the texture and flavor. Stick to 100% pure pumpkin purée.
If you want a silky, creamy cheesecake without cracks, yes. The moisture keeps the batter from drying out or baking unevenly.
The edges should be set and slightly puffed, and the center should jiggle like firm Jell-O when the pan is gently tapped.
It’ll keep in the fridge for up to 5 days, or freeze slices individually for up to 2 months. Thaw in the fridge overnight for best texture.
Definitely! Cheesecake tastes even better the next day, so it’s perfect for holidays and entertaining.
More Pumpkin Recipes
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Pumpkin Cheesecake with Graham Cracker Crust
Equipment
- 9×13 baking dish (for water bath)
Ingredients
Graham Cracker Crust
- 18 Graham Cracker Sheets, (or 2 cups graham cracker crumbs)
- 1/4 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Kosher Salt
- 10 tbsp Salted Butter, (melted)
Pumpkin Cheesecake Filling
- 32 oz Full Fat Cream Cheese, (room temperature)
- 1/2 cup Brown Sugar
- 1 cup Sugar
- 1 tbsp Molasses, (optional, but highly recommended)
- 3 tbsp Cornstarch
- 1 tbsp Vanilla Extract
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Kosher Salt
- 4 large Eggs, (room temperature)
- 15 oz Pumpkin Puree
- 1/2 cup Sour Cream, (room temperature)
- 2 tbsp Heavy Cream
Cinnamon Whipped Cream
- 1 1/2 cups Heavy Cream, (cold)
- 1/2 cup Powdered Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and sides of the springform pan.
- Then begin making the graham cracker crust. Combine graham crackers, brown sugar, and cinnamon in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!) 18 Graham Cracker Sheets 1/4 cup Brown Sugar 1/2 tsp Cinnamon 1/4 tsp Kosher Salt 10 tbsp Salted Butter
- Add graham cracker crumbs to the springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
- Add room temperature cream cheese, brown sugar, granulated sugar, molasses, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, cinnamon, nutmeg, ground ginger, ground cloves and kosher salt. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. 32 oz Full Fat Cream Cheese 1/2 cup Brown Sugar 1 cup Sugar 1 tbsp Molasses 3 tbsp Cornstarch 1 tbsp Vanilla Extract 1 tbsp Cinnamon 1 tsp Nutmeg 1/2 tsp Ground Ginger 1/4 tsp Ground Cloves 1/2 tsp Kosher Salt 4 large Eggs
- In a separate bowl combine, combine pumpkin puree, sour cream, and heavy cream. Gently whisk until just combined. 15 oz Pumpkin Puree 1/2 cup Sour Cream 2 tbsp Heavy Cream
- Scrape down the sides of the bowl again and then add the pumpkin/sour cream mixture and mix until just smooth. Scrape down the sides of the bowl again (last time!) and mix on low speed for another 10-15 seconds just to ensure everything is mixed well.
- Add the cheesecake batter to the cooled graham cracker crust. Smooth into an even layer with an offset spatula.
- Carefully pour boiling water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15-20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
- Just before serving, make the whipped cream. Combine heavy cream, confectioners' sugar, cinnamon, and vanilla extract in a large bowl and whisk (or use an electric mixer) until stiff peaks form. 1 1/2 cups Heavy Cream 1/2 cup Powdered Sugar 1 tsp Cinnamon 1 tsp Vanilla Extract
- Add the whipped cream on top of the cooled cheesecake.
Notes
- Room temperature ingredients are key! Room-temperature Cream cheese, eggs, sour cream, heavy cream – everything needs to be at room temperature! If they’re cold, you’ll end up with lumps and a sad, curdled filling. Let everything sit out for at least an hour (preferably 2 hours).
- Mix low and slow. Over-mixing introduces too much air, which causes cracks. Don’t go above low speed. It may be tempting but don’t do it! We’re making cheesecake, not whipped cream.
- Scrape down the sides of the like your life depends on it. Cream cheese loves to hide in the bottom and corners of the bowl. Scrape down the sides and bottom of the bowl often to prevent lumps and undermixed cheesecake batter.
- Don’t rush the eggs. Add one at a time and let each fully incorporate before adding the next. This helps keep the texture extra smooth and velvety.
- Cool sloooowly. Sudden temperature changes is what causes the cheesecake to crack. When it’s done baking, let it cool in the oven with the door cracked open, then bring it to room temp, then chill completely. It may seem a bit much but trust me, it’s so worth it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this Pumpkin Cheesecake with Cinnamon Whipped Cream for Thanksgiving. Big hit!! Looks so impressive & tastes delicious. A great recipe when you want that special dessert.
Thank you Britney!
Anytime, thanks Karen!