Easy Pumpkin Cheesecake Recipe (No Water Bath Needed!)

This pumpkin cheesecake is one of my favorite desserts to make every fall. It’s rich, creamy, and perfectly spiced — like a mix between classic New York cheesecake and cozy pumpkin pie.

this recipe!

The texture is silky smooth with a buttery graham cracker crust that melts in your mouth. I love serving it with my Pecan Praline Sauce for a warm, caramel-nutty finish that takes every bite over the top. It’s an easy but impressive dessert for Thanksgiving or any fall gathering.

If you love fall desserts like Pumpkin Crunch Cake, Pumpkin Bread, or Pumpkin Streusel Muffins, this creamy cheesecake is going to be your new favorite tradition.

🍂 Why You’ll Love This Pumpkin Cheesecake

• Ultra-creamy texture: Dense and velvety with the perfect balance of tangy cream cheese and smooth pumpkin.
• No water bath required: The gentle baking method gives you a crack-free surface without the hassle.
• Deep, warm flavor: A blend of pumpkin, vanilla, and Pumpkin Pie Spice makes every bite taste like autumn.
• Make-ahead friendly: Chill it overnight and it slices beautifully for Thanksgiving or any fall celebration.
• Reader-favorite flavor: If you loved my Pumpkin Fudge or Pumpkin Cake with Brown Butter Cream Cheese Frosting, this cheesecake will be right up your alley.

🧁 Ingredients You’ll Need

For the Crust

• Graham cracker crumbs
• Light brown sugar
• Ground cinnamon
• Melted butter

For the Filling

• Full-fat cream cheese — I use Philadelphia brand
• Granulated sugar and light brown sugar
• Pumpkin purée — use 100% pure pumpkin, not pie filling (I use Libby’s)
  • If using homemade pumpkin purée, cook it on the stove over medium heat, stirring often, until thickened to the same consistency as Libby’s. Let it cool completely before adding to the batter.
• Sour cream
• Eggs
• Vanilla extract
• Cornstarch
• Pumpkin Pie Spice — or substitute cinnamon, ginger, and nutmeg.

How to Make Pumpkin Cheesecake Step-by-Step

1

Prepare the Pan

Lightly butter a 9-inch springform pan and line the bottom with parchment.
Optionally, to help prevent cracks, line the sides too with one or two strips of parchment about 3 inches tall.

2

Make the Crust

Pulse the graham crackers into fine crumbs, then mix in brown sugar, cinnamon, and melted butter until evenly moistened.

3

Press and Bake

Press the crust firmly into the bottom and about 1 inch up the sides of the pan.
Bake for 10 minutes, then let it cool slightly while you make the filling.

4

Make the Filling

Beat the cream cheese and sugars until smooth and fluffy.
Mix in the pumpkin, sour cream, vanilla, spices, cornstarch, and salt until combined.
Add the eggs one at a time, mixing on low speed just until blended.

5

Bake the Cheesecake

Pour the filling into the crust and smooth the top. Pour the filling into the crust and smooth the top. Tap gently on the counter to release air bubbles.
Place the cheesecake on the middle oven rack, and set a pan of boiling water on the rack below it to create steam and help prevent cracking.
Bake at 325°F until the edges are set and the center still jiggles slightly.
Turn off the oven, crack the door, and let it cool inside for 1 hour.

💡 Tips for Cheesecake Success

1. Use room-temperature ingredients. Cold cream cheese or eggs cause lumps that won’t smooth out.
2. Use the right pumpkin texture. If you’re using homemade pumpkin purée, cook it briefly on the stove until thickened to match the dense, spoonable consistency of Libby’s canned pumpkin. Cool it before mixing so the filling stays smooth and doesn’t bake too fast.
3. Mix on low speed after adding eggs. Overbeating adds air, which leads to cracks.
4. Line the pan properly. Parchment on the bottom (and optionally the sides) makes unmolding easier and prevents sticking.
5. Add gentle steam. Place a shallow pan of boiling water on the lower oven rack beneath the cheesecake while it bakes. The steam helps the filling bake evenly and keeps the top smooth and crack-free — no full water bath needed.
6. Cool it slowly. Turn off the oven, crack the door, and let it rest inside for an hour before chilling.
7. Chill overnight. This lets the texture firm and flavors develop fully.

If you’re new to cheesecake baking, try this method once — it’s nearly foolproof!

🕰️ How to Make in Advance

Cheesecake is one of the best make-ahead desserts for busy holidays.

• 1–2 days ahead: Bake, cool, cover, and refrigerate.
• Up to 3 days ahead: It stays creamy and fresh when well-covered.
• Up to 1 month ahead: Wrap tightly in plastic and foil, then freeze. Thaw overnight in the refrigerator before serving.

This makes it a perfect choice for Thanksgiving dessert ideas — bake it early and enjoy your day stress-free.

🧊 How to Store Pumpkin Cheesecake

• Refrigerator: Store tightly covered for up to 5 days.
• Freezer: Freeze whole or sliced, wrapped in plastic and foil. Defrost overnight in the fridge.
• Always serve chilled for the smoothest, silkiest texture.

🍰 How to Serve

This cheesecake is beautiful served plain, but a drizzle of Pecan Praline Sauce makes it unforgettable. The buttery caramel sauce with toasted pecans adds the perfect contrast to the creamy pumpkin filling.

For a lighter touch, try a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. Serve it alongside a cup of Pumpkin Spice White Hot Chocolate or a cup of coffee.

Whether you keep it simple or dress it up, it’s always a hit on a holiday dessert table. It’s a stunning finale for any fall dinner — from casual gatherings to elegant Thanksgiving Cheesecake displays.

🧡 More Pumpkin Dessert Ideas

If you can’t get enough cozy fall flavor, try these next:

• Pumpkin Crisp — buttery, crunchy topping over silky spiced pumpkin filling
• Pumpkin Chocolate Chip Muffins — soft, fluffy, and packed with melty chocolate
• Pumpkin Bread — tender, fragrant, and perfect with your morning coffee
• Pumpkin Cake with Brown Butter Cream Cheese Frosting — rich and aromatic with caramel notes

Explore all my pumpkin desserts and find your next fall cheesecake recipe inspiration!

This Pumpkin Cheesecake is everything autumn baking should be — cozy, fragrant, and beautifully indulgent. Whether it’s part of your Thanksgiving dessert ideas lineup or a treat for a crisp fall weekend, it’s sure to impress.

✨ Click to get the full recipe below and follow Foodtasia for more pumpkin desserts, fall baking, and holiday favorites!

Recipe

Pumpkin Cheesecake

Kelly

This pumpkin cheesecake is creamy, perfectly spiced, and full of cozy fall flavor — my favorite make-ahead Thanksgiving dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

6 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 620 kcal

Ingredients

  

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For the Crust

• 2½ cups graham cracker crumbs (280 g)
• ¼ cup light brown sugar packed (50 g)
• ½ teaspoon ground cinnamon or pumpkin pie spice
• ½ cup unsalted butter melted (113 g)

For the Filling

• 32 oz full-fat cream cheese room temperature (900 g)
• ¾ cup granulated sugar (150 g)
• ½ cup light brown sugar packed (100 g)
• 15 oz can pumpkin purée not pie filling, I use Libby’s (425 g)
• ¾ cup sour cream room temperature (180 g)
• 4 large eggs room temperature
• 2 teaspoons pure vanilla extract
• 2 ⅓ tablespoons cornstarch (2 tablespoons plus 1 teaspoon)
• ¼ teaspoon fine sea salt
• 1½ teaspoons pumpkin pie spice

Instructions

 

Prepare the Pan

• Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan with butter or nonstick spray.
• Line the bottom with parchment paper and the sides with one long strip of parchment, about 3 inches tall, to help prevent cracks and sticking.

Make the Crust

• In a food processor, process the graham crackers until fine crumbs. Add the brown sugar, cinnamon, and melted butter and pulse to combine until evenly moistened and the texture resembles damp sand.

Press and Bake the Crust

• Press the crust mixture firmly into the bottom and about 1 inch up the sides of the pan, pressing against the parchment.
• Freeze for 15 minutes, then bake for 10 minutes.
• Set aside to cool slightly while preparing the filling.

Make the Filling

• In a stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and brown sugar on medium speed for 3–4 minutes until completely smooth and fluffy, scraping down the sides and bottom of the bowl several times.
• Add pumpkin purée, sour cream, vanilla, cornstarch, salt, and pumpkin pie spice. Mix on low just until combined.
• Add the eggs one at a time, mixing on low only until each is incorporated. Avoid overmixing once the eggs are added.

Bake the Cheesecake

• Pour the filling into the crust and smooth the top. Tap gently on the counter to release air bubbles.
• Place the cheesecake on the middle oven rack, and set a pan of boiling water on the rack below it to create steam and help prevent cracking.
• Bake at 325°F (163°C) for 85–100 minutes, until the edges are set and the center 2–3 inches still jiggle slightly when nudged.
• Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour.

Chill

• Remove from the oven, cool to room temperature, then cover and refrigerate at least 8 hours or overnight.
• After chilling, release the springform ring and gently peel away the parchment.

Serve

• Serve chilled, plain, with whipped cream, or drizzle with Pecan Praline Sauce or easy caramel sauce for an irresistible finish.

Notes

• Pumpkin Purée: If using homemade, cook it on the stove until thickened to the same consistency as canned, then cool completely before using.

• Spice Substitute: Replace pumpkin spice with 1 ½ teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg

• No-Crack Tip: Bake low and slow, use room-temperature ingredients, and cool gradually in the oven before chilling. 

For extra insurance against cracks, place a pan of boiling water on the lower rack beneath the cheesecake during baking. The gentle steam keeps the surface smooth without needing a full water bath.

• Make-Ahead: Cheesecake can be made up to 2 days in advance or frozen for up to 1 month.

Nutrition

Calories: 620kcalCarbohydrates: 49gProtein: 9gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 154mgSodium: 404mgPotassium: 321mgFiber: 3gSugar: 39gVitamin A: 6986IUVitamin C: 2mgCalcium: 118mgIron: 2mg

Keyword holiday recipes, pecan praline sauce, pumpkin cheesecake, thanksgiving

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