Classic desserts are classics for a reason, but I also really love blending those classics with a fun and unique twist! This super simple Pumpkin Pie Cheesecake has the epic flavors of a traditional Pumpkin Pie with the creamy and tangy goodness of a cheesecake. Plus, this is the easiest pumpkin cheesecake recipe - no complicated waterbath (read on for the perfect waterbath trick) and the filling comes together in just a few minutes!
For a fun twist on pumpkin cheesecake, check out these Pumpkin Cheesecake Cookies, or for a more traditional pumpkin pie with a unique spin, try this easy Bourbon Pumpkin Pie!
I'm not usually a huge fan of pumpkin or pumpkin spice, but the combination of those flavors with the creamy cheesecake works so perfectly, I couldn't stop eating it!
- Liz, Flour de Liz
🍭 Short & Sweet Recipe Overview
- ⏲️ Time: 5 minutes to prepare the crust, 10 minutes to prepare the filling, 2 hours of bake and cool time, and 6-8 hours of chill time
- 🛒 Ingredients: Needs just 9 ingredients
- 🍽️ Servings: Makes a 10-inch cheesecake, yielding approximately 12-16 slices depending on slice size
- 🥣 Difficulty: Super Simple
- 👩🍳 Prep: Should be made at least one day in advance to allow for chilling overnight if possible
- 😋 Flavor: Tangy, creamy, and pumpkin-spiced
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Why You'll Love this Recipe
- It has the warm, cozy flavor of pumpkin pie, with the tangy, creamy texture of a cheesecake
- It's so simple to make, and results in a super impressive fall dessert
- The cheesecake is not placed directly in the waterbath, so there is no risk of leaking while not sacrificing the moisture a waterbath provides
- A creative alternative to your standard Thanksgiving pies, but if this strays too far from the classics for your Thanksgiving table, try a more traditional dessert with a fun and unique twist, like my Bourbon Sweet Potato Pie or my Maple Bourbon Chocolate Pecan Pie
- This is the perfect Thanksgiving cheesecake because it can be made ahead, chilled overnight, and is certain to be a crowd-pleaser
- Customizable for both the crust and the toppings, this creamy fall cheesecake would be delicious with a gingersnap crumb crust for an extra cozy spiced flavor
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Ingredients and Notes
Cream Cheese - For best results, be sure to use full-fat cream cheese, and use cream cheese blocks, not the cream cheese in a tub. I would not recommend substituting for a lighter cream cheese.
For more simple and delicious cheesecakes, check out this Creme Brûlée Cheesecake and these No-Bake Prosecco Cheesecakes!
Sour Cream - You'll want to use full-fat sour cream as well, as fat provides a richness to the cheesecake, but a lighter sour cream will work.
Pumpkin - This Pumpkin Pie Cheesecake uses canned pumpkin puree. Be sure it is 100% pure pumpkin and not pumpkin pie filling or any other canned pumpkin that has sugars, spices, or other flavorings. Pumpkin should be the only ingredient in the can. Fresh pumpkin will also impact the flavor and the texture so canned is best.
See the recipe card below for full information on ingredients.
Substitutions & Variations
Graham Crackers - You can definitely change up the flavorings of the crust by using a different cookie in place of graham crackers. Vanilla wafers have a bit more of a neutral flavor, or gingersnaps could provide a delicious touch of spice, like in these Eggnog Cheesecakes with Gingersnap Crust. You could even do an oreo crust for a chocolate pumpkin flavor combo.
Crumb crusts are also delicious on pies! Try my Pumpkin Pie with Graham Cracker Crust and my Sweet Potato Pie with Graham Cracker Crust!
Pumpkin Pie Spice - In place of pumpkin pie spice, you could use your own combination of spices in this pumpkin cheesecake. If I'm adding my own spices, I generally go with a teaspoon of cinnamon and about ¼ teaspoon each of nutmeg, cloves, and allspice.
Toppings - Pumpkin Pie Cheesecake is delicious on its own, but it also looks and tastes great when topped with whipped cream. A bourbon whipped cream or a maple whipped cream (or a bit of both) would be delicious! Add 1-2 tablespoons of bourbon and/or maple syrup to heavy whipping cream and beat until stiff peaks form.
This maple bourbon flavor combo is also incredible in this Sweet Potato Cake with Maple Bourbon Marshmallow Frosting, or if bourbon isn't your thing, try these Maple Cupcakes with Maple Buttercream Frosting and these cozy French Toast Cookies!
Before You Begin Baking
- Bring the cream cheese and eggs to room temperature to ensure the smoothest, creamiest cheesecake filling
- Fill a 9x13 baking pan about halfway with water and place on the bottom rack of the oven while the oven preheats. This will serve as our waterbath without the stress of putting the cheesecake directly into the water. This way prevents the risk of leaks!
How to Make Pumpkin Pie Cheesecake
Find the complete recipe with measurements in the recipe card below.
- Step 1: Place a 9x13 baking dish filled about halfway with water on the bottom rack of the oven and preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter until the crumbs are fully moistened. Press into parchment-lined springform pan. Set aside.
- Step 2: Beat together the cream cheese and brown sugar till well combined.
- Step 3: Add sour cream and pumpkin, and beat until fully incorporated.
- Step 4: Add eggs one at a time, beating until just combined.
- Step 5: Fold in pumpkin pie spice.
- Step 6: Pour into prepared pan and bake on the middle rack of the oven (above the water-filling baking dish) for 70 minutes. Then, turn off the oven, crack the oven door slightly open, and leave cheesecake and waterbath in the oven for another 15 minutes. Remove from the oven and cool at room temperature for 30-45 minutes, then refrigerate to chill for at least 6-8 hours, or ideally overnight.
Pumpkin Pie Cheesecake Tips & Tricks
Tip #1: When pressing the crumb crust into the springform pan, press the crumbs up the sides of the pan first, and then cover the bottom of the pan for a more even crust. If you press into the bottom first, you're likely not to have enough for the sides, but if you start with the sides, you will be able to get the right thickness on the bottom.
Tip #2: Using the bottom of a dry measuring cup can help press the crumbs into the pan more firmly.
Tip #3: Ensure the refrigerated ingredients are brought to room temperature before prepping for the smoothest and creamiest Pumpkin Pie Cheesecake filling. Avoiding overmixing after the eggs are added will also help ensure that perfectly dreamy texture.
Tip #4: This waterbath trick that I learned from Shugary Sweets creates steam in the oven to give the Pumpkin Pie Cheesecake extra moisture without having to place the cheesecake pan directly into the water, which I know can feel stressful!
Tip #5: When you turn off the oven and open it slightly, the cheesecake may look puffy and slightly cracked around the edges, and sunken in the middle, but trust the process! It will smooth out as it sits in the steamy oven.
Recipe FAQs
No, I would not recommend this. Pumpkin pie filling has sugar and spices added, and would impact both the flavor and the texture of the filling. Pumpkin pie filling would also duplicate the sweetness and spices that we add in this fall cheesecake recipe. And while the spices in this recipe are adjustable, the sugar is not.
One of the keys to avoid cracks is to ensure the cheesecake doesn't cool down too quickly. This is why we turn off the oven and leave the cheesecake in with the oven door cracked instead of moving it straight from a hot oven to room temperature. We also cool it for additional time at room temperature before moving it to the refrigerator to chill. These steps to help prevent cracking. The waterbath in the oven can also help prevent cracks, and be sure to avoid over-mixing the filling to prevent cracking as well. If it does crack, the easiest fix is to cover the cracks with a whipped cream decoration!
Yes! I highly recommend making it at least a day in advance so that it can chill in the refrigerator overnight. Pumpkin cheesecake should be stored in the refrigerator in a well-sealed airtight container for 3-4 days.
I would not recommend using fresh pumpkin. Canned pumpkin is actually squash so fresh will give you a different flavor. Additionally, the water content can vary more in fresh pumpkin, but is consistent in canned so sticking with the can will ensure the perfect flavor and texture.
This Pumpkin Pie Cheesecake will look baked around the edges and still a bit jiggly in the middle. The edges may look a bit puffed up, and the center a bit sunken. But the cheesecake will continue to bake as it cools, both in the steamy oven and then at room temperature. It will fully set as it cools.
More Unique Thanksgiving Recipes to try!
👩🍳 If you tried this Pumpkin Pie Cheesecake or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
Pumpkin Pie Cheesecake
Equipment
- 10-inch springform pan
- stand or hand mixer
Ingredients
Crust
- 2 cups graham cracker crumbs about 15 graham crackers
- ¼ cup sugar
- 1 stick butter melted, 8 tablespoons
Cheesecake Filling
- 4 8-oz blocks cream cheese room temperature
- 1 cup brown sugar
- ½ cup sour cream
- ½ cup canned pumpkin puree
- 4 eggs room temperature
- 2 teaspoons pumpkin pie spice
Instructions
- Place a 9x13 pan filled about halfway with water on the bottom rack of the oven and preheat the oven to 325℉.
- Line a 10-inch springform pan with parchment paper.
Crust
- Combine all the crust ingredients and mix until the crumbs are fully moistened.
- Press the crumbs about halfway up the sides of and over the bottom of the prepared pan. Set aside.
Cheesecake Filling
- Beat together cream cheese and brown sugar till well combined.
- Add sour cream and pumpkin, and beat until fully incorporated.
- Add in eggs, one at a time, beating between each addition.
- Fold in the pumpkin pie spice.
- Pour into the prepared pan.
- Place the cheesecake on the middle rack of the oven (above the waterbath) and bake for 70 minutes.
- Turn off the oven, crack the oven door open and let sit in the oven with the waterbath for an additional 15 minutes.
- Cool at room temperature for 30-45 minutes, then chill at least 6-8 hours, or ideally overnight. Slice and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Liz Pollio says
I'm not usually a huge fan of pumpkin or pumpkin spice, but the combination of those flavors with the creamy cheesecake works so perfectly, I couldn't stop eating it!