Creamy Pumpkin Cheesecake
This creamy pumpkin cheesecake is full of pumpkin & warm spices, has a buttery graham cracker crust, and is topped with fluffy whipped cream. One bite and your pumpkin cravings will be filled!
Now that it’s October, I have gone into FULL pumpkin mode. So far this year, I have tested pumpkin scones, pumpkin coffee cake, pumpkin pie cookies… the list goes on and on. And since I have recently become obsessed with cheesecake, a pumpkin version was an inevitable feat that I would eventually tackle.
I think this pumpkin cheesecake is a cousin to pumpkin pie. Both have beautiful pumpkin flavors and would look stunning on a Thanksgiving dessert table. I don’t think one recipe is necessarily more complicated than the other, they are just different. But equally as delightful.
For this recipe, I am sharing all my tips and tricks for the perfect pumpkin cheesecake that is warmly spiced, just the right amount of pumpkin, the best crust, and one that never cracks!
Why you’ll love this creamy pumpkin cheesecake
- Perfect pumpkin flavor! If you like pumpkin, you are going to love this cheesecake! It is just the right amount of pumpkin and is perfectly complemented by the warm spices used in the filling.
- Graham cracker crust. I tested this recipe with a few different crust options (Biscoff cookies, gingersnaps, etc.) But I found myself wanting that classic, buttery, graham cracker crust that cheesecakes are known for. And why fix something that isn’t already broken?
- Fluffy whipped cream. The softest whipped cream sits atop this cheesecake – it’s the perfect addition to every bite!
Ingredient notes and substitutions
- Cream cheese: make sure to use full-fat cream cheese for the filling! Do not use whipped or tub cream cheese, we want block-style.
- Pumpkin puree should be used (not pumpkin pie filling) for the cheesecake mixture. We just need one 15 oz can.
- Sour cream: for the creamiest cheesecake filling, full-fat sour cream is preferable. This ingredient adds moisture & richness. This can be replaced with full-fat Greek yogurt.
- Heavy cream is used for the whipped cream topping (which is not necessary, but definitely recommended!). Full fat heavy cream that is cold is best to used for whipped cream, and it’s lightly sweetened with powdered sugar.
Step by step instructions
See the recipe card at the end of this post for the full ingredient list and recipe instructions.
STEP 1: Make the graham cracker crust. Whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined. Press the mixture up the sides & into the bottom of a 9-inch springform pan. Pre-bake for 10-12 minutes at 350F.
STEP 2: Prepare a water bath. Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat on the stove, cover, and bring to a boil. Once boiling, pour the water into the roasting pan inside the oven.
STEP 3: Make the cheesecake filling. Beat together the cream cheese, sugar, flour, salt, cinnamon, ginger, nutmeg, and allspice until well combined. Scrape down the bottom of the bowl. Add the eggs, one at a time, mixing well in between each addition. Add the vanilla extract, sour cream, and pumpkin purée and mix until combined.
STEP 4: Bake. Pour the filling on top of the pre-baked crust and smooth into an even layer. Place the pan on the center rack directly above the water bath & bake at 325F for 1 hour and 20 minutes. Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes. Store in the fridge for 4-5 hours, but preferably overnight, until set.
STEP 5: Make the whipped cream & serve. Once ready to serve, make the whipped cream by beating together heavy cream and powdered sugar until fluffy peaks form. Top the cheesecake and enjoy!
Expert baking tips
- Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
- Room temperature ingredients. Using room temperature ingredients (especially the cream cheese!) is KEY for a creamy cheesecake filling with no lumps. If the ingredients are too cold, it will be difficult to achieve a completely smooth & combined mixture.
- Don’t skip the water bath. A water bath helps prevent sinkage, cracking, etc. It’s one extra step that will make the world of a difference!
- Cooling the cheesecake is a crucial step. The cheesecake should be left in the oven (turned off) to cool with the door cracked open. This will allow the cheesecake to continue to bake while it deflates and cools in a warm environment, preventing any cracks.
Recipe FAQ
A water bath helps the cheesecake cook evenly and protects against cracks & uneven browning.
Preferably the cheesecake is made the day/night before serving, giving the cheesecake time to set overnight in the fridge. The whipped cream should be made fresh, generally the day of serving; it should be stored in an airtight container in the fridge until ready to use.
The cheesecake is done when the edges have puffed up and the center still gives a little jiggle.
Keep the cheesecake in an airtight container in the fridge – it will stay fresh for a few days.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Have you tried this recipe?
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Creamy Pumpkin Cheesecake
Ingredients
Crust
- 300 grams graham cracker crumbs, about 19-20 full sheets
- 66 grams (1/3 cup) granulated sugar
- ¼ teaspoon fine sea salt
- 113 grams (½ cup) unsalted butter, melted
Filling
- 2 pounds full fat cream cheese, room temperature
- 200 grams (1 cup) granulated sugar
- 2 tablespoons all purpose flour
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 80 grams (1/3 cup) sour cream, room temperature
- 1 15 oz can pumpkin puree
Whipped Cream
- 240 grams (1 cup) heavy whipping cream, cold
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350F and line a 9 inch springform pan with parchment paper. Set aside.
- In a food processor, pulse the graham cracker sheets until they turn into fine crumbs.300 grams graham cracker crumbs
- Whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined.66 grams granulated sugar, ¼ teaspoon fine sea salt, 113 grams unsalted butter
- Press the mixture up the sides and into the bottom of the pan. I usually work my way around the sides first, then pack down the bottom.
- Smooth the crust with the bottom of a measuring cup, back of a spoon, etc. Pre-bake for 10-12 minutes or once it looks golden brown. Remove and place on a wire rack to cool while you make the cheesecake filling.
- Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat on the stove, cover, and bring to a boil. This will be for the water bath.
- Beat together the cream cheese, sugar, flour, salt, cinnamon, ginger, nutmeg, and all spice until well combined. Scrape down the bottom of the bowl.2 pounds full fat cream cheese, 200 grams granulated sugar, 2 tablespoons all purpose flour, ¼ teaspoon fine sea salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice
- Add the eggs, one at a time, mixing well in between each addition. Add the vanilla extract, sour cream, and pumpkin purée and mix until combined. Fold the batter to ensure the ingredients have fully incorporated.4 large eggs, 2 teaspoons vanilla extract, 80 grams sour cream, 1 15 oz can pumpkin puree
- At this point, the water should be boiling. Carefully pour the water into the roasting pan inside the oven.
- Pour the batter into the pre-baked crust & bake on the center rack directly above the water bath for 1 hour and 20 minutes. The cheesecake is done when the edges have puffed up and the center still gives a little jiggle.
- Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes.
- Store the cheesecake in the fridge for at least 4-5 hours but ideally overnight until set.
- Once ready to serve, make the whipped cream by beating together the heavy cream and powdered sugar until fluffy peaks form. Top the cheesecake with the whipped cream and enjoy!240 grams heavy whipping cream, 2 tablespoons powdered sugar
