Quick Answer: Pumpkin Pie Cheesecake combines the warm spices and creamy pumpkin flavor of classic pumpkin pie with the rich, velvety texture of baked cheesecake. Nestled on a buttery graham cracker crust, it’s the ultimate fall dessert for Thanksgiving, holiday gatherings, and special occasions. With a simple water bath and room-temperature ingredients, you can create a smooth, crack-free cheesecake that’s every bit as impressive as it is delicious.
❤️ Why You’ll Love This Recipe
- Combines pumpkin pie and cheesecake in one irresistible dessert.
- Rich, creamy filling with warm fall spices.
- Buttery graham cracker crust that’s easy to make.
- Water bath method helps create a smooth, crack-free cheesecake.
- Perfect make-ahead dessert for Thanksgiving and holiday celebrations.
I love making Pumpkin Pie Cheesecake because it brings together two classic fall desserts in one unforgettable slice. The smooth cream cheese filling is blended with real pumpkin puree, warm pumpkin pie spice, and vanilla, then baked on a buttery graham cracker crust for a dessert that’s rich, creamy, and full of cozy autumn flavor. It’s always one of the first desserts to disappear from the Thanksgiving table.
One of the best things about this recipe is that it’s easier than it looks. Using room-temperature ingredients and baking the cheesecake in a gentle water bath helps create a silky texture and prevents cracks. Whether you’re baking it for a holiday feast, a family gathering, or simply to celebrate pumpkin season, this cheesecake is guaranteed to impress. If you already love our homemade pumpkin roll recipe or chocolate chip pumpkin bread, this cheesecake rounds out a fall dessert spread nicely.
Ingredients You’ll Need
Graham Cracker Crust
- 1½ cups (170 g) graham cracker crumbs – Creates a buttery, crisp foundation for the cheesecake.
- ¼ cup (50 g) granulated sugar – Adds sweetness and helps bind the crust.
- 6 tablespoons (85 g) unsalted butter, melted – Holds the crumbs together while creating a rich, golden crust.
Pumpkin Cheesecake Filling
- 24 ounces (680 g) full-fat cream cheese, room temperature – The key to a rich, silky-smooth cheesecake.
- 1 cup (200 g) granulated sugar – Sweetens the filling without overpowering the pumpkin flavor.
- 1 cup (245 g) canned pumpkin puree – Use 100% pumpkin puree, not pumpkin pie filling.
- 3 large eggs, room temperature – Help create a smooth, creamy texture.
- ½ cup (120 g) sour cream – Adds richness and a subtle tang.
- 1 tablespoon vanilla extract – Enhances the warm fall flavors.
- 1 tablespoon pumpkin pie spice – Gives the cheesecake its signature autumn flavor.
- ½ teaspoon salt – Balances the sweetness and enhances the overall flavor.
Equipment You’ll Need
- 9-inch springform pan
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Large roasting pan (for the water bath)
- Heavy-duty aluminum foil
- Cooling rack
- Instant-read thermometer (optional)
How to Make Pumpkin Pie Cheesecake
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from leaking into the crust during baking.
2. Make the Crust
Combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom and about 1 inch up the sides of the springform pan. Bake for 8–10 minutes, then let it cool completely.
3. Make the Filling
Beat the room-temperature cream cheese until completely smooth. Add the sugar, then mix in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt until fully combined.
4. Add the Eggs
Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing, which can introduce air bubbles and cause cracks during baking.
5. Bake in a Water Bath
Pour the filling into the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Lower the oven temperature to 325°F (165°C) and bake for 55–65 minutes, or until the edges are set and the center still jiggles slightly.
6. Cool Slowly
Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour, then cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight, before slicing.
Tips
- Use room-temperature ingredients for the smoothest, lump-free filling.
- Always bake in a water bath to help prevent cracks and ensure even baking.
- Mix the eggs gently and only until incorporated to avoid adding excess air to the batter.
- Don’t overbake. The cheesecake is done when the edges are set, and the center still has a slight jiggle.
- Chill overnight for the best texture and cleanest slices.
Storage & Make-Ahead
Refrigerator
Store the cheesecake tightly covered in the refrigerator for up to 5 days. Let it cool completely before covering to prevent condensation from forming on the surface.
Freezer
Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Easy Variations
Sour Cream Topping
Spread a mixture of 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla over the warm cheesecake, then bake for an additional 10 minutes for a classic bakery-style finish.
Gluten-Free Pumpkin Pie Cheesecake
Use gluten-free graham crackers or an almond flour crust to make a gluten-free version without sacrificing flavor or texture.
No-Bake Pumpkin Pie Cheesecake
Skip the eggs and fold 1 cup whipped heavy cream into the pumpkin cheesecake filling. Pour it into the prepared crust and refrigerate for 6–8 hours until set.
Vegan Pumpkin Cheesecake
Replace the cream cheese with a cashew-based vegan cream cheese and substitute coconut cream for the dairy ingredients to create a delicious dairy-free dessert.
Chocolate Pumpkin Cheesecake
Add ½ cup mini chocolate chips to the filling or drizzle the finished cheesecake with melted dark chocolate for an extra indulgent twist. (This variation is not included in the source file and is an additional recipe idea.)
What to Serve With
Pumpkin Pie Cheesecake pairs wonderfully with:
- Fresh whipped cream
- Caramel sauce
- Candied pecans
- Cinnamon whipped cream
- Vanilla ice cream
- Hot coffee
- Chai latte
- Apple cider
- Hot chocolate
- Fresh berries
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which will change the flavor and texture of the cheesecake.
Do I need a springform pan?
Yes. A springform pan makes it easy to remove the cheesecake without damaging it. For the no-bake version, a regular pie dish can also be used.
Why is my pumpkin cheesecake runny?
It’s usually underbaked or contains too much pumpkin puree. The center should still jiggle slightly but shouldn’t look liquid when removed from the oven.
Can I make Pumpkin Pie Cheesecake ahead of time?
Yes. It’s actually better when made 1–3 days in advance, allowing the flavors to develop while chilling in the refrigerator.
What can I substitute for sour cream?
Use full-fat Greek yogurt or crème fraîche in equal amounts. Avoid low-fat versions because they can thin the filling.
How long does Pumpkin Pie Cheesecake last?
Store it tightly covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
Conclusion
I love Pumpkin Pie Cheesecake because it combines two beloved desserts into one show-stopping holiday treat. The creamy cheesecake filling, real pumpkin puree, warm spices, and buttery graham cracker crust create a rich dessert that’s perfect for Thanksgiving, Christmas, and every fall celebration in between. With a simple water bath, room-temperature ingredients, and plenty of chilling time, you’ll be rewarded with a smooth, creamy cheesecake that’s sure to become a family favorite. For a lighter take on the same flavors, try our pumpkin spice fat burner smoothie as a breakfast option.
Pumpkin Pie Cheesecake
Equipment
- 9-inch springform pan
- Heavy-duty aluminum foil
- Large roasting pan (for water bath)
- Large mixing bowl
- * Electric hand mixer or stand mixer
- * Rubber spatula
- Measuring cups
- * Measuring spoons
- * Cooling rack
- Instant-read thermometer (optional)
Ingredients
Graham Cracker Crust
- 1½ cups 170 g graham cracker crumbs
- ¼ cup 50 g granulated sugar
- 6 tablespoons 85 g unsalted butter, melted
Pumpkin Cheesecake Filling
- 24 ounces 680 g full-fat cream cheese, softened to room temperature
- 1 cup 200 g granulated sugar
- 1 cup 245 g canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs room temperature
- ½ cup 120 g sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- Combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the prepared pan.
- Bake the crust for 8–10 minutes, then remove and cool completely.
- Beat the cream cheese until smooth and creamy. Add the sugar and mix until combined.
- Mix in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt until smooth.
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
- Pour the filling into the cooled crust.
- Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Reduce the oven temperature to 325°F (165°C) and bake for 55–65 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight before removing the springform ring, slicing, and serving.
Notes
Always use a water bath to promote even baking and help prevent cracks.
Mix the eggs on low speed and only until incorporated to avoid adding excess air.
Don’t overbake—the center should still have a slight jiggle when the cheesecake is done.
Chill for at least 6 hours, preferably overnight, for the best flavor and clean slices.
Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
