Rich, creamy, full of pumpkin flavor and baked on a buttery graham cracker crust, this Pumpkin Cheesecake Recipe makes the perfect ending to any meal.

A slice of the baked dessert topped with whipped cream.

Pumpkin cheesecake is one of the quintessential fall desserts. It’s full wonderful warm and cozy fall flavors like cinnamon, nutmeg, and ginger from the pumpkin pie spice. And don’t forget that buttery graham cracker crust. It brings all the cool weather feels.

We love all things pumpkin and these are a few of our other favorite easy pumpkin desserts. You can’t go wrong with a batch of Pumpkin Cheesecake Bars, Pumpkin Snickerdoodles, Pumpkin Brownies, or Pumpkin Bread Pudding.

How to Make Pumpkin Cheesecake:

Line the outside of a 9-inch springform pan with foil. Fold the foil over the top edge of the pan so it’s secure, and preheat the oven to 350ºF.

Make the Graham Cracker Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Transfer the mixture into the springform pan, and use the bottom of a heavy cup or ramekin to press it into an even layer. Push the cracker mixture up the sides slightly, about a ½ an inch to 1-inch.
Bake for 8-10 minutes until the crust becomes fragrant and golden brown. Remove from the oven and allow the crust to cool completely before filling.

Make the Pumpkin Cheesecake Filling:

Reduce the oven temperature to 325°F degrees.
Use an electric mixer to beat the cream cheese until smooth. Add the sugar and mix until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
Next, add the sour cream, and continue to mix on low speed. Finally, add the eggs, pumpkin, vanilla, pumpkin pie spice, and salt. Pour the mixture over the cooled crust.
Bring a pot of water to boil, and transfer the cheesecake (springform pan with filling) to a large roasting pan. Carefully pour the hot water around the springform pan making sure not to splash water onto the cheesecake.

Bake the Cheesecake:

Carefully transfer the pan to the oven, and bake for 1 hour 45 minutes. The time may vary slightly depending on the oven. The sides of the cheesecake will set, but the center will jiggle some.
Turn off the oven but leave the cheesecake inside for an additional hour. Do not to open the door because it’s still cooking and the heat will escape.
After 1 hour, remove the springform pan from the water bath and place the springform pan on a wire cooling rack. Allow the cheesecake to cool for another hour then transfer to the refrigerator.
Let the cheesecake cool in the refrigerator for at least 8 hours or up to overnight.

Decorate and Serve:

Remove the cooled cheesecake from the refrigerator, and unlock the springform pan. Carefully remove the outer ring. Be mindful that the bottom of the pan stays in place.
Top the cheesecake with homemade whipped cream and a drizzle of caramel sauce if desired.

Collage showing how to make a pumpkin cheesecake recipe.

Easy Pumpkin Cheesecake Tips:

I did say “easy” for this section, because I do truly think this recipe for pumpkin cheesecake is easy. It just takes some patience. The best and most important tip I can give is to read all of the instructions before beginning. That way you know the equipment you’ll need and how much time it will take.
Make sure the cream cheese is super soft so there won’t be any lumps in the cheesecake. The sour cream and eggs should be room temperature, too, to help with mixing.
Use full fat ingredients for the best results. We haven’t tested this recipe with low-fat ingredients.
Springform pans are notorious for leaking. After wrapping the pan in aluminum foil, wrap the pan in an oven bag to add an extra barrier against leaks.
If you aren’t a fan of graham cracker crusts, use your favorite. Shortbread, Chex cereal, Oreo, and gingersnap are some other tasty options.
Don’t rush the cooling process. Trying to cool this cheesecake faster results in a dry, cracked cheesecake that ends up crumbly and not creamy.
While a water bath is not a must, it makes for a cheesecake that is more evenly cooked with little to no browning on the top. If you forget to use a water bath, don’t sweat it. The cheesecake will still cook and still taste amazing!
If the pumpkin cheesecake cracks, that usually means that the temperature changed too quickly at some point in the cooking or cooling process. A water bath helps with this. Another tip is don’t open and close the oven door while the cheesecake cooks and cools. Give it time and let it cool slowly without being disturbed. The temperature needs to decrease slowly.
If you run out of pumpkin pie spice, try some cinnamon, nutmeg, ginger, and a pinch of cloves and allspice instead.

The finished pumpkin cheesecake served with whipped topping.

How to Store:

Refrigerator: Store any leftovers in an airtight container in the refrigerator for 3-5 days.

Freezer: Pumpkin cheesecake freezes well for about 1 month. Allow it to chill in the refrigerator until completely cooled. Wrap it well in plastic wrap or foil then freeze. This works well for individual slices or the whole cheesecake.

To thaw: Transfer the cheesecake back to the refrigerator overnight to thaw before serving. Set it on the countertop for 30 minutes to 1 hour if needed just prior to serving.

Other Cheesecake Recipes You May Love:

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