This Pumpkin Pie Cheesecake Recipe combines two Thanksgiving classics into one dessert that tastes even better than either one alone.
A buttery graham cracker crust holds up a thick layer of spiced pumpkin cheesecake, and every slice comes out rich, creamy, and full of warm fall flavor.
I started making this recipe years ago when I couldn’t decide between baking a pumpkin pie or a cheesecake for the holidays.
Now it’s the dessert my family asks for every single November, and I have a feeling it’s about to become a favorite in your house too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 65 minutes |
| Chill Time | 6 hours (or overnight) |
| Total Time | 7 hours 30 minutes |
| Servings | 12 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Pumpkin Pie Cheesecake Recipe
This dessert gives you the best parts of pumpkin pie and cheesecake without making you choose between them.
The graham cracker crust adds crunch, the filling is silky and rich, and the warm spices make your kitchen smell like the holidays the moment it goes into the oven.
If you love how well pumpkin and cream cheese work together, you’ll also want to try my pumpkin cheesecake bars for a version that’s even easier to slice and share at a crowded holiday table.
- Rich, creamy texture with real pumpkin flavor in every bite
- Simple ingredients you probably already have on hand
- Make-ahead friendly, which is perfect for busy holiday planning
- A showstopping centerpiece for any fall dessert table
- Easier to slice neatly than a traditional pumpkin pie
- A crowd-pleasing mashup that satisfies pie lovers and cheesecake lovers alike
Ingredients
Every ingredient here plays a role in getting that classic pumpkin cheesecake texture, smooth, rich, and never grainy.
Most of what you need is likely already in your pantry and refrigerator, aside from the canned pumpkin.
If you love this flavor combination, you’ll also want to bookmark my pumpkin cheesecake recipe for a fully baked, extra dense version of this same idea.
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
For the Filling:
- 24 ounces (three 8 ounce blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 can (15 ounces) pure pumpkin puree
- 3 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for dusting
Kitchen Equipment Needed
You do not need anything fancy to pull this off, just a few basics that make the process smoother from start to finish.
A springform pan is essential since it lets you release the cheesecake cleanly without flipping it upside down.
- 9 inch springform pan
- Food processor, for crushing the graham crackers
- Electric hand mixer or stand mixer
- Large roasting pan, for the water bath
- Mixing bowls, several sizes
- Rubber spatula
- Offset spatula, for smoothing the top
- Wire cooling rack
- Heavy duty aluminum foil
Read Also: Graham Cracker Crust Recipe
Recommended Products for This Recipe
These are products I personally use and recommend when making this recipe, based on years of testing pumpkin desserts at home.
If you’d rather switch up the base, my Oreo pie crust recipe also works beautifully underneath this pumpkin filling if you want a chocolatey twist.
1. Nordic Ware Leakproof Springform Pan
This pan has a tight silicone seal that keeps water from seeping in during the water bath, which is the single biggest cause of a soggy crust.
It releases the sides cleanly without disturbing the crust, and it has held up through years of holiday baking in my kitchen.
2. KitchenAid Artisan Stand Mixer
A dense cheesecake batter needs to be beaten until it is completely smooth, and this mixer does it without overworking the eggs, which is what causes cracks.
It frees up your hands to scrape down the bowl and add ingredients gradually, which really does make a difference in the final texture.
3. Libby’s 100% Pure Pumpkin
Not all canned pumpkin is created equal, and this brand consistently has the right moisture level and deep color for baking.
Skipping pumpkin pie filling in favor of pure puree is what keeps this cheesecake from turning out watery or overly sweet.
4. McCormick Pumpkin Pie Spice
Having a good pre-mixed spice blend on hand saves time and gives you a consistent, well-balanced flavor every time, without measuring out four or five separate jars.
It is warm and well rounded, and it works just as well stirred into whipped cream for the topping.
Step-by-Step Instructions: How to Make Pumpkin Pie Cheesecake
1. Prep the Oven and Pan
- Preheat your oven to 325 degrees Fahrenheit.
- Wrap the outside of your 9 inch springform pan tightly in two or three layers of heavy duty aluminum foil, making sure to cover the bottom and go all the way up the sides.
- This foil layer is what keeps water from the upcoming water bath out of your crust, so take your time here and make sure there are no gaps or tears.
- Lightly grease the inside of the pan with butter or nonstick spray.
2. Make and Bake the Crust
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt.
- Pour in the melted butter and mix with a fork until every crumb is evenly moistened and the mixture looks like wet sand.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it down into an even, compact layer.
- Bake the crust for 8 to 10 minutes, until it looks set and smells lightly toasted, then remove it and set it aside to cool while you make the filling.
- Leave the oven on, since you will need it again shortly.
3. Beat the Cream Cheese Base
- In a large mixing bowl, beat the softened cream cheese on medium speed for 2 to 3 minutes, until it is completely smooth with no lumps remaining.
- Add the granulated sugar and brown sugar and beat again until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Beat in the flour until just combined, which helps stabilize the filling as it bakes.
4. Add the Pumpkin and Spices
- Add the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, and salt to the cream cheese mixture.
- Beat on low speed until everything is fully incorporated and the batter is smooth and evenly colored, with no streaks of plain cream cheese remaining.
- Scrape down the bowl one more time to make sure nothing is stuck to the bottom or sides.
5. Add the Eggs
- Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears into the batter.
- Avoid overmixing once the eggs go in, since incorporating too much air at this stage is one of the main reasons cheesecakes crack as they cool.
- Pour the finished batter over the cooled crust and use an offset spatula to smooth the top into an even layer.
6. Set Up the Water Bath and Bake
- Place the foil-wrapped springform pan inside a large roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Transfer the roasting pan to the oven and bake for 60 to 70 minutes, until the outer two inches of the cheesecake look set and the very center still has a slight jiggle when you gently nudge the pan.
- Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool gradually.
7. Cool the Cheesecake Slowly
- After the hour in the cooling oven, carefully lift the springform pan out of the water bath and remove the foil.
- Run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides, which helps prevent cracking as it continues to cool.
- Let the cheesecake cool on a wire cooling rack at room temperature for about 1 hour, until it is no longer warm to the touch.
8. Chill, Top, and Serve
- Cover the cheesecake loosely and refrigerate for at least 6 hours, though overnight is best for clean slices and fully set texture.
- When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- Release the sides of the springform pan and spread or pipe the whipped cream over the top of the chilled cheesecake.
- Dust with a little extra ground cinnamon, slice with a sharp knife wiped clean between cuts, and serve.
You might also enjoy: Whipped Pumpkin Pie Recipe if you love this same cozy flavor in a lighter, no-bake form.
Tips for The Best Pumpkin Pie Cheesecake
A few small details make a big difference between an average cheesecake and a truly great one.
Most of these tips come down to temperature control and patience, both in the oven and in the fridge.
The same principles apply if you branch out into other fall pies, including my maple brown butter pumpkin pie, where gentle baking matters just as much.
- Bring the cream cheese, eggs, and sour cream to true room temperature before starting, since cold ingredients cause lumps and uneven baking
- Do not overmix once the eggs are added, as extra air in the batter is the most common cause of cracks
- Always use pure pumpkin puree, not pumpkin pie filling, since the filling already contains sugar and spices that will throw off the recipe
- Double check your foil wrap for tears before placing the pan into the water bath
- Let the cheesecake cool gradually in stages, oven, then countertop, then fridge, rather than moving it straight from a hot oven into a cold fridge
- Chill the cheesecake fully, ideally overnight, before slicing for the cleanest results
Serving Suggestions
This cheesecake is rich enough to serve on its own, but a few finishing touches make it feel extra special for the holidays.
Temperature matters here too, since a slightly chilled slice holds its shape best.
If you are planning a full holiday spread, this pairs nicely with something bright and citrusy like my Cranberry Cheesecake on the same dessert table for guests who want options.
- A dollop of freshly whipped cream and a light dusting of cinnamon or nutmeg
- A drizzle of warm caramel sauce over each slice
- Chopped toasted pecans sprinkled over the top for crunch
- A scoop of vanilla bean ice cream alongside a warm slice
- A hot cup of coffee or spiced chai to balance the sweetness
Variations of Pumpkin Pie Cheesecake
Once you have the base recipe down, it is easy to change things up to fit your taste or the occasion.
Most of these swaps only affect the crust or the topping, so the filling technique stays the same.
If you want to lean further into holiday flavors, my eggnog cheesecake uses a similar method with a completely different spice profile.
- Swap the graham cracker crust for a gingersnap cookie crust for extra spice
- Add a layer of caramel sauce between the crust and the filling before baking
- Stir 1/2 cup of mini chocolate chips into the filling for a chocolate pumpkin version
- Make it a marbled cheesecake by swirling a plain cheesecake batter with the pumpkin batter before baking
- Top with candied pecans instead of whipped cream for a more textured finish
Storage and Reheating
This cheesecake actually improves after a day in the fridge, since the flavors have more time to settle and the texture firms up nicely.
It also freezes well, which makes it a great make-ahead option for a busy holiday week.
The same storage approach works well for other creamy desserts, including my strawberry cheesecake, so these tips are worth keeping in mind.
- Store leftovers covered tightly in the refrigerator for up to 5 days
- For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months
- Thaw frozen slices in the refrigerator overnight before serving
- Add the whipped cream topping fresh, right before serving, rather than freezing it with the cheesecake
- This dessert is meant to be served cold and does not need to be reheated
Nutritional Facts
These values are estimated per slice, based on a cheesecake cut into 12 servings, and will vary depending on the exact brands and toppings you use.
- Calories: approximately 410 per slice
- Total Fat: approximately 28g
- Saturated Fat: approximately 16g
- Carbohydrates: approximately 33g
- Sugar: approximately 24g
- Protein: approximately 6g
- Sodium: approximately 310mg
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do bring some genuine nutritional value along with all that flavor.
Pumpkin in particular stands out as one of the more nutrient-dense ingredients in the whole recipe.
If you enjoy cooking with pumpkin’s nutritional benefits in mind, my Read Also: Red Velvet Cheesecake Recipe takes a similarly rich approach with a different star ingredient.
- Pumpkin is high in vitamin A and beta carotene, which support eye health and immune function
- Pumpkin also provides fiber, which helps support healthy digestion
- Eggs contribute protein along with vitamin D and choline
- Cinnamon, ginger, and nutmeg in the pumpkin pie spice have natural warming and antioxidant properties
- Cream cheese and sour cream provide calcium, though they should be enjoyed in moderation as part of a balanced diet
FAQs About Pumpkin Pie Cheesecake
1. Can I make this cheesecake without a water bath?
You can skip the water bath, but the texture will not be quite as smooth and the top is more likely to crack.
If you prefer to skip it, try baking at a slightly lower temperature and keep a close eye on it near the end of baking.
2. Why did my cheesecake crack on top?
Cracking is usually caused by overmixing the batter once the eggs are added, or by cooling the cheesecake too quickly.
A layer of whipped cream on top easily hides small cracks, so do not worry too much if this happens.
3. Can I use a store-bought graham cracker crust instead?
Yes, a store-bought crust will work fine if you are short on time, though you may have a little extra filling left over.
Homemade crust does tend to hold together a bit better once sliced, especially if you are new to my no-bake cheesecake recipe and want to compare textures.
4. How do I know when the cheesecake is done baking?
The edges should look set and slightly puffed, while the center two or three inches should still jiggle gently when the pan is nudged.
It will continue to set as it cools in the oven and then in the refrigerator, so resist the urge to bake it until it looks completely firm.
5. Can I make this recipe ahead of time for a holiday?
Absolutely, this is one of the best desserts to make a day or two ahead of a big meal.
Just add the whipped cream topping the day you plan to serve it for the freshest presentation.
Pumpkin Pie Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1/4 teaspoon salt
- 24 ounces cream cheese three 8 ounce blocks, full-fat, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 can pure pumpkin puree 15 ounces, not pumpkin pie filling
- 3 large eggs room temperature
- 1/3 cup sour cream room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for dusting
Equipment
- 9-inch springform pan essential for releasing the cheesecake cleanly
- Food processor for crushing graham crackers
- Electric hand mixer or stand mixer
- Large roasting pan for the water bath
- Mixing bowls several sizes
- Rubber spatula
- Offset spatula for smoothing the top
- Wire cooling rack
- Heavy-duty aluminum foil
Method
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly in 2-3 layers of heavy duty aluminum foil. Lightly grease the inside of the pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and lightly toasted. Cool while making filling. Leave oven on.
- In a large bowl, beat softened cream cheese on medium speed for 2-3 minutes until smooth. Add granulated and brown sugars and beat until light and fluffy. Beat in flour until just combined.
- Add pumpkin puree, sour cream, pumpkin pie spice, vanilla, and salt. Beat on low until fully incorporated and smooth, scraping down the bowl as needed.
- Add eggs one at a time, beating on low after each addition just until the yolk disappears. Do not overmix. Pour filling over cooled crust and smooth the top with an offset spatula.
- Place the foil-wrapped pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes until the outer edges are set and the center has a slight jiggle. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
- Remove the pan from the water bath and remove the foil. Run a thin knife around the inside edge to loosen the cheesecake. Cool on a wire rack at room temperature for about 1 hour.
- Cover loosely and refrigerate for at least 6 hours or overnight. When ready to serve, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Release the springform pan, spread or pipe whipped cream over the top, dust with cinnamon, slice, and serve.
Nutrition
Notes
- Bring cream cheese, eggs, and sour cream to room temperature before starting to prevent lumps and ensure even baking.
- Do not overmix once the eggs are added, as incorporating too much air is the most common cause of cracks.
- Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Double check your foil wrap for tears before placing the pan into the water bath to prevent a soggy crust.
- Let the cheesecake cool gradually in stages: oven, then countertop, then fridge, rather than moving it straight from a hot oven into a cold fridge.
- Chill the cheesecake fully, ideally overnight, before slicing for the cleanest results.
- For a variation, swap the graham cracker crust for a gingersnap cookie crust or add a layer of caramel sauce between the crust and filling.
- Store leftovers covered tightly in the refrigerator for up to 5 days. Freeze individual slices for up to 2 months.
- Add the whipped cream topping fresh, right before serving, rather than freezing it with the cheesecake.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Pie Cheesecake Recipe really does bring together everything people love about fall baking in one dessert.
It takes a little patience between the baking and chilling, but the payoff is a rich, creamy slice that disappears fast at any holiday gathering.
I hope this becomes a regular part of your Thanksgiving table the way it has become part of mine.
If you try this recipe, I would love to hear how it turned out, so leave a comment below or share a photo here with me. Happy baking!
Recommended:
- Pecan Pie Bars Recipe
- Chocolate Pecan Pie Recipe
- Pumpkin Roll Cake Recipe
- Thanksgiving Recipes
- Pumpkin Pie Overnight Oats Recipe
