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Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake combines the rich, creamy texture of classic cheesecake with real pumpkin puree and warm pumpkin pie spices, all on a buttery graham cracker crust. Baked in a water bath for a smooth, crack-free finish, it's the perfect make-ahead dessert for Thanksgiving, Christmas, and fall gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
6 hours
Total Time 7 hours 30 minutes
Servings 8 servings

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

Use room-temperature cream cheese, eggs, and sour cream for the smoothest filling.
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.