Meet your new holiday showstopper: a pumpkin pie cheesecake that blends the best of both classics in every velvety bite. It is gently spiced, satiny smooth, and baked for no cracks, the kind of dessert that makes guests ask for the recipe.
Pumpkin Pie Cheesecake: Ultra Creamy, No-Crack Recipe
Equipment
- 1 9-inch springform pan
- 1 Large roasting pan for water bath
- 2 Heavy-duty aluminum foil wide sheets, wrap pan exterior
- 1 Parchment Paper to line pan bottom
- 1 Electric Mixer stand or hand mixer
- 1 Kettle for boiling water
- 1 Instant-read thermometer optional, for doneness check
- 1 Thin knife to loosen edges
Ingredients
Graham-Gingersnap Crust
- 1 cup graham cracker crumbs or use 2 cups of either one
- 1 cup gingersnap crumbs or use 2 cups of either one
- 2 tbsp granulated sugar or light brown sugar
- 0.25 tsp fine sea salt
- 6 tbsp unsalted butter melted
Creamy Pumpkin Cheesecake Filling
- 24 oz full-fat cream cheese room temperature
- 1 cup light brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- 0.33 cup sour cream room temperature (Greek yogurt works)
- 0.25 cup heavy cream half-and-half in a pinch
- 2 tsp pure vanilla extract
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves optional
- 0.5 tsp fine sea salt
- 1 tbsp cornstarch or 2 tsp all-purpose flour
Optional Toppings
- Lightly sweetened whipped cream
- Salted caramel sauce
- Pecans toasted or candied
Instructions
Prep the pan and oven
- Preheat the oven to 325°F. Line the bottom of a 9 inch springform pan with parchment. Wrap the outside of the pan in two layers of wide heavy-duty foil to keep water out. Set a large roasting pan on the middle rack and boil a kettle of water for the water bath.
Make the crust
- Stir crumbs, sugar, and salt together, then mix in melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then cool on a rack while you make the filling.
Mix the filling
- Beat cream cheese on medium speed until perfectly smooth, about 2 minutes. Add brown sugar and salt and beat until fluffy, scraping the bowl. Mix in pumpkin puree, sour cream, heavy cream, and vanilla on low until combined. Add eggs one at a time on low, mixing just until incorporated. Sprinkle in cinnamon, ginger, nutmeg, cloves, and cornstarch; mix on low to combine. Avoid overmixing to keep air out.
Assemble and bake in a water bath
- Pour filling into the crust and tap the pan gently to release bubbles. Place the springform inside the roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake 60 to 75 minutes. The edges should look set while the center jiggles like gelatin. For extra accuracy, the center should read 150 to 155°F on an instant-read thermometer.
Cool slowly
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove the pan from the water, discard foil, and run a thin knife around the edge to loosen. Cool to room temperature for 2 hours.
Chill and finish
- Cover and refrigerate at least 8 hours or overnight for the creamiest texture. Top with whipped cream, caramel, and pecans if you like. For clean slices, use a hot knife and wipe between cuts.
Notes
Why You’ll Love This Pumpkin Pie Cheesecake
- Silky, ultra creamy texture with warm pumpkin pie spice in every bite.
- Foolproof water bath method for a smooth top without cracks.
- Balanced sweetness and spice so the pumpkin really shines.
- Make ahead friendly, perfect for stress-free entertaining.
- Customizable crust and toppings to fit your taste or dietary needs.
Pumpkin Pie Cheesecake Ingredients & Substitutions
Graham-Gingersnap Crust
- 1 cup graham cracker crumbs + 1 cup gingersnap crumbs (or use 2 cups of either one)
- 2 tbsp granulated sugar (or light brown sugar)
- 1/4 tsp fine sea salt
- 6 tbsp unsalted butter, melted
Creamy Pumpkin Cheesecake Filling
- 24 oz full-fat cream cheese, room temperature
- 1 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/3 cup sour cream, room temperature (Greek yogurt works)
- 1/4 cup heavy cream (half-and-half in a pinch)
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves, optional
- 1/2 tsp fine sea salt
- 1 tbsp cornstarch (or 2 tsp all-purpose flour) to help prevent cracks
Optional Toppings
- Lightly sweetened whipped cream
- Salted caramel sauce
- Toasted or candied pecans
Step-by-Step Instructions to Make Pumpkin Pie Cheesecake
1. Prep the pan and oven
Preheat the oven to 325°F. Line the bottom of a 9 inch springform pan with parchment. Wrap the outside of the pan in two layers of wide heavy-duty foil to keep water out. Set a large roasting pan on the middle rack and boil a kettle of water for the water bath.
2. Make the crust
Stir crumbs, sugar, and salt together, then mix in melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then cool on a rack while you make the filling.
3. Mix the filling
Beat cream cheese on medium speed until perfectly smooth, about 2 minutes. Add brown sugar and salt and beat until fluffy, scraping the bowl. Mix in pumpkin puree, sour cream, heavy cream, and vanilla on low until combined. Add eggs one at a time on low, mixing just until incorporated. Sprinkle in cinnamon, ginger, nutmeg, cloves, and cornstarch; mix on low to combine. Avoid overmixing to keep air out.
4. Assemble and bake in a water bath
Pour filling into the crust and tap the pan gently to release bubbles. Place the springform inside the roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake 60 to 75 minutes. The edges should look set while the center jiggles like gelatin. For extra accuracy, the center should read 150 to 155°F on an instant-read thermometer.
5. Cool slowly
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove the pan from the water, discard foil, and run a thin knife around the edge to loosen. Cool to room temperature for 2 hours.
6. Chill and finish
Cover and refrigerate at least 8 hours or overnight for the creamiest texture. Top with whipped cream, caramel, and pecans if you like. For clean slices, use a hot knife and wipe between cuts.
Tips for Success
- Use room temperature dairy so the batter blends ultra smooth.
- Mix on low and scrape the bowl well to avoid air bubbles that can cause cracks.
- Water bath matters. If you are nervous about leaks, set a pan of hot water on the lower rack for a steamy bake.
- Do not overbake. A wobbly 2 to 3 inch center will set as it chills.
- A quick thermometer check to 150 to 155°F yields custardy, not dry, cheesecake.
- Cool gradually and avoid opening the oven during the first 45 minutes.
Variations of Pumpkin Pie Cheesecake
- Gluten-free: Use gluten-free gingersnaps or make an almond flour crust with 2 cups almond flour, 1/4 cup sugar, and 5 tbsp melted butter.
- Maple pumpkin: Swap 1/4 cup brown sugar for pure maple syrup and add a maple drizzle on top.
- Mascarpone twist: Replace 8 oz of cream cheese with mascarpone for an extra silky finish.
- Mini cheesecakes: Bake in a lined muffin tin with crust pressed into cups, 18 to 20 minutes at 325°F.
- Cheesecake bars: Use a 9×13 pan, bake 35 to 40 minutes at 325°F, then chill.
Serving Suggestions: What to Pair with Pumpkin Pie Cheesecake
- Finish with clouds of vanilla whipped cream and a ribbon of salted caramel.
- Add crunch with toasted pecans or crushed gingersnaps.
- Serve with hot coffee, a chai latte, or bourbon-spiked cider.
- Balance richness with a tart cranberry compote on the side.
Storage & Reheating Instructions
Refrigerate covered for up to 5 days. For longer storage, freeze whole or in slices: wrap tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge. To gently warm a slice, microwave 10 to 15 seconds, but keep it cool for the classic texture. For food safety, do not let cheesecake sit out longer than 2 hours.
Memories Made Around the Table
Every Thanksgiving, my uncle would guard the dessert table until this cheesecake came out of the fridge. The first slice always went to Grandma, who insisted it tasted like pumpkin pie grew up and went to pastry school.
FAQs
Can I skip the water bath?
Yes, but you are more likely to get surface cracks. For an easier approach, place a pan of hot water on the lower rack to create steam, and do not overbake. Any small cracks disappear under whipped cream.
Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree sugar pumpkins, then strain through cheesecloth to remove excess moisture. You need a thick puree to keep the cheesecake set and creamy.
Why did my cheesecake crack or sink?
Common culprits are overmixing, overbaking, or cooling too quickly. Mix on low, bake until just set with a jiggly center, and cool gradually with the oven door cracked.
Can I use reduced-fat cream cheese?
Full-fat cream cheese delivers the best texture and structure. Reduced-fat versions tend to weep and set softer.
How far in advance can I make it?
Make it 1 to 2 days ahead for the best slice. The texture actually improves after an overnight chill.
Final Thoughts
From its buttery spice crust to the custardy center, this pumpkin pie cheesecake is everything cozy season calls for. Prep ahead, slice with confidence, and watch it disappear.