This pumpkin cheesecake is a graham cracker crust topped with a rich and creamy pumpkin cream cheese filling, all baked to golden brown perfection. The perfect make-ahead dessert for Thanksgiving!
When it comes to a holiday meal, there always needs to be a pumpkin dessert on the menu. Some of my favorites include pumpkin meringue pie, pumpkin gooey butter cake, and this super easy pumpkin cheesecake.
You know what’s even better than pumpkin pie? Pumpkin cheesecake. This cheesecake is full of pumpkin flavor. You can even make it up to 3 days before you plan to serve it. This is a must-make Thanksgiving recipe and is perfect with spatchcock turkey, Thanksgiving stuffing and cranberry relish.
I decided to make this recipe after I had something similar at The Cheesecake Factory. If you love The Cheesecake Factory as much as I do, you’ll want to check out my complete collection of 25 Cheesecake Factory Recipes.
Pumpkin Cheesecake Ingredients
To make this delicious pumpkin cheesecake make sure you have graham cracker crumbs, granulated sugar, butter, cream cheese, brown sugar, eggs, pumpkin puree, flour, vanilla and pumpkin pie spice. You can also top the cheesecake with whipped cream and sprinkles.
How Do You Make Pumpkin Cheesecake?
This pumpkin cheesecake recipe starts with a graham cracker crust, which you make by mixing together graham cracker crumbs, sugar and butter in a bowl. Press the graham cracker mixture into a springform pan and bake it until it is lightly browned. Place cream cheese and brown sugar in a mixer and beat them until smooth. Add eggs, pumpkin puree, flour, vanilla and spices and mix it all together and pour it into the graham cracker crust. Bake the cheesecake until the filling is set and browned on top. Chill your cheesecake, slice and enjoy.
Tips For The Perfect Dish
- Be sure to use pumpkin puree, and not canned pumpkin pie filling. The pie filling will not work in this recipe. You can also make your own pumpkin puree.
- Add sprinkles them at the last minute before serving to prevent the colors from running into the white whipped cream.
- You can use fresh whipped cream by whipping some lightly sweetened cream, then use a large star tip to pipe a decoration along the outside rim of the cake.
Quick Tip
Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly.
Recipe FAQs
A cheesecake in a 9 inch pan will bake for approximately 50 minutes. You can tell when your cheesecake is done because the edges will be lightly browned and the center just set. This recipe also calls for turning the oven off, then letting the cheesecake sit in the oven for another hour so that it fully sets.
The secret to the best cheesecake is use softened cream cheese for a smooth, creamy cake. Another secret is to leave the cheesecake in a hot oven that has been turned off to finish cooking. Slow cooking the interior provides the perfect texture.
If your cheesecake does crack despite your best efforts, don’t worry! You can still repair it using warm water and an offset spatula. I use this method for fixing cheesecake cracks and it does a pretty good job! You can also simply hide your cracks by piping whipped cream over the affected areas.
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How Do You Keep Cheesecake From Cracking?
There’s nothing worse than pulling your pumpkin cheesecake out of the oven and finding a giant crack in the middle. Sometimes cracking does happen with cheesecakes, but there are measures you can take to avoid cracks.
- Mix your cheesecake as little as possible after you add the eggs to avoid incorporating extra air into the batter.
- Do not open the oven door while your cheesecake is baking. Large temperature fluctuations can cause cracking.
- Do not overbake your cheesecake. The cheesecake is done once the edges are lightly browned and puffy and the center is just set. It’s ok if the center is a bit jiggly, it will firm up as it cools.
Flavor Variations
While this cheesecake is a perfect fall dessert as-is, you can modify it to suit your own taste.
- Nuts: Instead of whipped cream and sprinkles, try chopped pecans or or walnuts.
- Crust: You can swap out the graham cracker crust for a gingersnap crust for an additional hit of spice flavor.
- Sauce: Drizzle some butterscotch or caramel sauce over the top.
- Filling: You can try this recipe with sweet potato puree or acorn squash puree instead of pumpkin puree.
This pumpkin cheesecake is a real show stopper that’s perfect for any fall occasion! I serve it every year for Thanksgiving and everyone loves it!
More Pumpkin Desserts
Pumpkin Dump Cake
55 mins
No Bake Pumpkin Cheesecake
2 hrs 1 min
Pumpkin Bars
40 mins
Pumpkin Spice Cake
50 mins
Pumpkin Cheesecake Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 7 tablespoons butter melted
- 16 ounces cream cheese softened
- 1 cup brown sugar
- 3 eggs
- 15 ounce can pumpkin puree
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- cooking spray
- whipped cream and sprinkles optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9″ springform pan with cooking spray.
- Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir to combine.
- Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
- Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
- Add the eggs, one at a time, beating after each addition.
- Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Beat until just combined.
- Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
- Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
- Decorate the cheesecake with whipped cream and sprinkles if desired, then cut into slices and serve.
Notes
- Be sure to use pumpkin puree, and not canned pumpkin pie filling. The pie filling will not work in this recipe. You can also make your own pumpkin puree.
- Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly.
- Add sprinkles them at the last minute before serving to prevent the colors from running into the white whipped cream.
I’ve never made a baked cheesecake before. I came across your recipe which is very easy to follow and decided to give it a try.
I’m glad I did turned out great but it did crack in the middle. I just put some whip cream on top no big deal.
This is a beautiful cake to make for thanksgiving. It’s light and very tasty sure to be a holiday favourite. Thanks for sharing the recipe!
I used a square 9 inch springform pan and used Biscoff cookies for the crust. Y*U*M!
Wow! We made this today and followed the recipe exactly, except that we used 1 cup of graham cracker crumbs and 1 cup of ginger snap crumbs. It turned out great and is absolutely delicious! I don’t have a springform pan, so I used a 9X9 square dish and it is perfect! As I write this, my family is enjoying their second helping!
Would this recipe work on a 10″ springform pan?
What would I need to adjust?
It would work fine, it just won’t be quite as tall. I’d reduce the bake time by about 10-15 minutes.
I made this and followed the tips … came out great! Thanks
Can I mix the ingredients together and leave for a few days?
That should be fine!
Hello! I’m new to baking and want to make sure the cheesecake comes out as good as yours. Do I use unsalted or salted butter? Am I able to use fresh pumpking puree? If so, will 2 cups be the right amount. Thank you for sharing this recipe and I can’t wait to make it this week
I typically use salted butter but either will work. You can use fresh pumpkin puree. A can of pumpkin has slightly less than 2 cups. So measure out 2 cups, then remove 2 tablespoons and you’ll be at the right amount.
Dark or light brown sugar…..figured light, but does it matter…?
I use light!
Can you make ahead and freeze?
Yes that will work!
Made mine into cupcake size cheesecakes and the bottom I used used gingersnaps instead of graham crackers. Drizzled homemade salted caramel sauce on top of the whipped cream…huge hit.
How long did you bake them?
Ok I will make this soon
can this recipe be made using vanilla wafers instead of graham crackers
Yes that’s fine!
So no water bath then?
I don’t use a water bath for this recipe!
How perfect is this recipe for Thanksgiving! I love pumpkin pie for Thanksgiving but Pumpkin Cheesecake will be perfect as I want to change desserts a little bit this season! You presented it so beautifully, I want to make it exactly the same!! Love this recipe!
I love this recipe and I especially love your cracked cake tip! I’ll be sure to try it! Thanks for sharing!
this looks absolutely perfect! what a gorgeous recipe for fall!
This was such a great hit at a hangout I went to. Thanks so much for posting!
Can this be made for diabetic? Sugar free?
I’ve never tried it but I think it could work.
This cheescake looks extremely decadent! What a great way to start of pumpkin season!
Cheesecake Factory watch out this recipe is much better!