This pumpkin cheesecake is a baked cheesecake made with 3 blocks of cream cheese, 1 cup of canned pumpkin, sour cream, brown and white sugar and warm spices on a graham cracker crust. It bakes at 325°F for 60 to 70 minutes in a 9 inch springform pan, with no water bath, and cuts into 12 slices.
What keeps it smooth is the slow finish. When the time is up, the oven goes off, the door opens a crack, and the cheesecake sits there for 30 minutes before it comes out. Then it needs at least 6 hours in the fridge, so bake it the day before you want to serve it.
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- Pan: 9 inch springform, lightly greased
- Crust: 1½ cups graham cracker crumbs, ¼ cup sugar, 6 tablespoons melted butter, baked 8 to 10 minutes
- Filling: 24 oz cream cheese, 1 cup canned pumpkin puree, ½ cup sour cream, 3 large eggs
- Oven: 325°F for 60 to 70 minutes
- Cooling: 30 minutes in the turned-off oven with the door cracked, then on the counter until cool
- Chill: at least 6 hours, overnight is better
- Serves: 12
A Graham Crust That Stays Crisp
Stir the graham crumbs, sugar, melted butter and the optional ¼ teaspoon cinnamon until the mixture looks like wet sand and holds together when you squeeze a handful. Press it firmly into the bottom of the pan with the flat base of a measuring cup or glass, paying attention to the edges, where a loose crust crumbles when you lift a slice.
Bake it for 8 to 10 minutes, until it smells toasty and the edges darken slightly. That short bake sets the butter, so the crust stays crisp under the wet filling instead of turning pasty. Let it cool a little while you mix.
Beating the Cream Cheese Smooth
Take the cream cheese and eggs out of the fridge about an hour before you start. Cold cream cheese is the reason most pumpkin cheesecakes turn out lumpy. It leaves tiny firm bits that the pumpkin cannot smooth out later.
Beat the cream cheese on its own, on medium speed, for 2 to 3 minutes, until it is completely smooth and creamy. Scrape the bowl. Then add the granulated sugar, brown sugar and vanilla and beat until no lumps remain.
Pumpkin, Sour Cream, Then the Eggs
Mix in the pumpkin puree and sour cream until the batter is one even orange color. Use plain canned pumpkin, not pumpkin pie filling, which already has sugar and spice in it. I never use fresh pumpkin here. Its moisture changes from pumpkin to pumpkin, and the texture turns fibrous.
Add the eggs one at a time, mixing just until each one disappears. This is where cracks start: every extra minute of beating whips in air, the cheesecake puffs in the oven and then splits as it sinks. Switch to a spatula to stir in the flour and the spices, and scrape the bottom of the bowl, where streaks of plain cream cheese like to hide. The tablespoon of flour gives the filling a little extra hold, so it slices clean.
Separate Spices or Pumpkin Pie Spice?
This filling uses 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ⅛ teaspoon cloves. Cinnamon leads, ginger adds a little heat, and the cloves stay at a pinch because they turn bitter fast. When I used a premixed pumpkin spice blend, the flavor leaned heavy on clove.
If a jar of pumpkin pie spice is all you have, use 2 teaspoons in place of the four spices; they add up to just under that. The flavor lands close to a pumpkin pie, only richer and creamier.
How Long to Bake Pumpkin Cheesecake
Pour the filling over the crust, smooth the top and bake on the center rack at 325°F for 60 to 70 minutes. The low temperature cooks the eggs gently from the edge inward, which is why this one does not need a water bath.
It is done when the outer 2 inches look matte and set and the center wobbles like gelatin as one piece when you nudge the pan. If the middle looks wet and shiny, or ripples like liquid, give it 5 more minutes and check again. Do not test it with a knife; the hole becomes a crack.
Turn the oven off, open the door a crack and leave the cheesecake inside for 30 minutes. Then run a thin knife around the edge so the cheesecake can pull away from the pan as it shrinks instead of tearing in the middle. Cool it on the counter, cover it and chill for at least 6 hours. Overnight gives the cleanest slices and a deeper pumpkin flavor.
Why Pumpkin Cheesecake Cracks or Turns Lumpy
- Crack across the top: too much beating after the eggs, a bake past the wobble stage, or a fast cool. A crack hides well under whipped cream.
- Small lumps in the batter: the cream cheese was cold. Press the batter through a sieve before it goes into the pan.
- Soft, soggy crust: the crust was not packed firmly or not pre-baked for the full 8 minutes.
- Sunken, dense center: the cheesecake puffed from whipped air, then fell. Beat on medium, never high, once the eggs are in.
- Brown, puffy edges: the oven runs hot. Check it with an oven thermometer; 325°F should never brown the filling.
Slicing, Storing and Freezing
Cut with a long, sharp knife dipped in hot water and wiped dry before every slice. Covered in the fridge, the cheesecake keeps for up to 5 days, so it can be baked 1 or 2 days before Thanksgiving. To freeze, chill it completely, wrap the whole cheesecake or single slices in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge, still wrapped.
For serving, pipe whipped cream rosettes around the edge or dust the top with cinnamon. A spoonful of caramel sauce or whipped cream frosting on each slice works too. Feeding a crowd? Make a tray of pumpkin cheesecake bites with the same flavors, or try the layered pumpkin pie cheesecake. For a no-oven option, there are no-bake pumpkin cheesecake balls.
Before You Preheat: Common Questions
Do you need a water bath for pumpkin cheesecake?
Not for this recipe. The 325°F oven, the sour cream and the 30 minute cool in the turned-off oven keep it smooth without wrapping the pan in foil.
Can I use fresh pumpkin?
It is risky, because fresh puree holds more water. If you use it, cook and drain it until it is as thick as canned pumpkin, following the steps for homemade pumpkin puree, and measure 1 cup.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced, so the cheesecake turns too sweet and the spice doubles. Buy cans labeled 100% pumpkin puree.
Why does my cheesecake need to chill 6 hours?
The filling is still soft when it leaves the oven. It firms up as it gets cold, and sliced early it smears instead of cutting clean.
Save this pumpkin cheesecake to your Thanksgiving dessert board so it is ready for the week of baking. If you make it, tell me in the comments how long yours took in the oven. Ovens vary, and that helps the next baker.
Pumpkin Cheesecake Recipe
This pumpkin cheesecake is a baked cheesecake made with cream cheese, canned pumpkin puree, sour cream, brown and white sugar, cinnamon, ginger, nutmeg and cloves on a buttery graham cracker crust. It bakes in a 9 inch springform pan at 325°F for 60 to 70 minutes and serves 12, with a dense, creamy, smooth texture. There is no water bath: the low oven, the sour cream and a 30 minute cool in the turned-off oven with the door cracked keep the top from cracking. Chill this pumpkin cheesecake recipe for at least 6 hours, or overnight, then serve it for Thanksgiving or any fall dessert table with whipped cream or caramel sauce. It keeps 5 days in the fridge and freezes for 1 month.
Ingredients
- FOR THE CRUST
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- ¼ teaspoon cinnamon (optional)
- FOR THE PUMPKIN CHEESECAKE FILLING
- 24 oz cream cheese, softened (3 blocks)
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup sour cream
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- PREHEAT AND PREPARE PAN: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set aside.
- MAKE THE CRUST: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, optional cinnamon, and melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 8 to 10 minutes, then remove and set aside to cool slightly while preparing the filling.
- BEAT CREAM CHEESE: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth and creamy, about 2 to 3 minutes.
- ADD SUGARS AND VANILLA: Add the granulated sugar, brown sugar, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and no lumps remain.
- ADD PUMPKIN AND SOUR CREAM: Mix in the pumpkin puree and sour cream, beating until the batter is smooth and evenly colored.
- INCORPORATE EGGS: Add the eggs one at a time, mixing just until each is incorporated. Avoid overmixing at this stage to prevent cracking.
- ADD DRY INGREDIENTS: Stir in the flour, cinnamon, ginger, nutmeg, and cloves. Scrape down the sides and bottom of the bowl with a spatula to ensure the batter is fully combined and smooth.
- ASSEMBLE THE CHEESECAKE: Pour the filling over the pre-baked crust and smooth the top with a spatula to level it out.
- BAKE: Place the pan in the center of the oven and bake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not wet.
- COOL IN OVEN: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 30 minutes. This helps prevent sudden temperature changes that can cause cracking.
- COOL TO ROOM TEMPERATURE: Remove the cheesecake from the oven and allow it to cool completely on the counter.
- CHILL: Once cooled, cover and refrigerate the cheesecake for at least 6 hours or overnight until fully set.
Notes
Bring the cream cheese and eggs to room temperature for about 1 hour; cold cream cheese makes a lumpy batter. Beat the cream cheese alone until completely smooth before adding anything else, and mix only until each egg disappears to avoid cracks. Use plain canned pumpkin puree, not pumpkin pie filling. If you only have pumpkin pie spice, use 2 teaspoons in place of the cinnamon, ginger, nutmeg and cloves. The cheesecake is done when the edges are set and the center wobbles like gelatin but does not look wet. For the cleanest slices, run a knife under hot water and wipe dry between cuts. Store covered in the refrigerator for up to 5 days or freeze, well wrapped, for up to 1 month.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 470Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 11gCholesterol 134mgSodium 280mgCarbohydrates 41gFiber 1gSugar 31gProtein 7g
Will it make a difference if you cook it in a water pan
Using a water bath can make a difference, especially if you’re aiming for that ultra-smooth, no-crack top. It helps insulate the cheesecake, keeping the baking gentle and even, and it also adds moisture to the oven environment. That said, I purposely designed this recipe to bake well without one. If you follow the low oven temp and the gradual cooling instructions (cooling it inside the oven first), you can get a clean result without the hassle of wrapping your springform in foil.
But if you’re in a humid climate or your oven tends to run hot, a water bath could be a good insurance policy. Just be sure to tightly wrap the outside of your springform pan with foil so water doesn’t leak in.
I’ve done it both ways, and honestly, the difference is subtle if your oven behaves.