This Best Pumpkin Cheesecake is ultra creamy, warmly spiced, and dressed in a buttery cookie crust that stays crisp. Follow my step-by-step method for a smooth top with no cracks and a velvety slice every time.
Best Pumpkin Cheesecake: Silky, No-Crack Recipe
Equipment
- 1 9-inch springform pan
- 1 Roasting pan for water bath
- 1 Heavy-duty aluminum foil 2 to 3 layers to wrap pan
- 1 Parchment Paper
- 1 Stand mixer with paddle attachment
- 1 Thin knife for loosening and slicing
Ingredients
Crust
- 2 cup gingersnap cookie crumbs or graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 pinch fine sea salt
Filling
- 24 oz cream cheese full-fat blocks, room temperature
- 1 cup pumpkin puree not pie filling
- 1 cup granulated sugar
- 0.33 cup light brown sugar packed
- 0.5 cup sour cream room temperature
- 0.25 cup heavy cream
- 3 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.5 tsp fine sea salt
- 1 tbsp cornstarch
Optional Garnish
- whipped cream
- salted caramel
- toasted pecans
Instructions
Prep the pan and oven
- Heat oven to 325°F (163°C). Line the bottom of a 9 inch springform pan with parchment. Wrap the outside of the pan in 2 to 3 layers of heavy-duty foil to keep water out.
Make and bake the crust
- Stir crumbs, sugar, salt, and melted butter until the texture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool while you make the filling.
Mix the cheesecake filling
- In a stand mixer with paddle, beat cream cheese on medium speed for 2 to 3 minutes until completely smooth, scraping bowl and paddle. Add granulated sugar and brown sugar and beat 1 minute. Mix in pumpkin puree, sour cream, heavy cream, vanilla, spices, salt, and cornstarch on low until combined. Add eggs and yolk one at a time on low, mixing just until incorporated. Do not overmix.
Set up a leak-proof water bath
- Place foil-wrapped pan in a deep roasting pan. Pour filling over crust and smooth the top. Set the roasting pan on the oven rack, then carefully pour hot water into the roasting pan to reach halfway up the sides of the springform.
Bake without cracks
- Bake 75 to 85 minutes. The edges should be set and the center should wobble slightly like Jell-O. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Cool slowly, then chill
- Remove from water bath, unwrap foil, and run a thin knife around the edge to loosen. Cool to room temperature, then cover and chill at least 8 hours or overnight for the creamiest texture.
Slice and serve cleanly
- Warm a sharp knife under hot water, wipe dry, and slice. Garnish with whipped cream, caramel, and toasted pecans if you like.
Notes
Why You’ll Love This Best Pumpkin Cheesecake
- Silky texture with cozy pumpkin spice in every bite
- No-crack method using a simple, reliable water bath
- Make-ahead friendly for holidays and gatherings
- Balanced sweetness with a buttery gingersnap crust
- Tested tips from my kitchen so you can bake with confidence
Best Pumpkin Cheesecake Ingredients & Substitutions
- Crust: 2 cups gingersnap or graham cracker crumbs (200 g), 6 tbsp unsalted butter, melted (85 g), 2 tbsp granulated sugar (25 g), pinch fine sea salt
- Cream cheese: 24 oz full-fat blocks, room temperature (680 g)
- Pumpkin: 1 cup pumpkin puree, not pie filling (240 g)
- Sugars: 1 cup granulated sugar (200 g) + 1/3 cup packed light brown sugar (65 g)
- Dairy: 1/2 cup sour cream, room temperature (120 g) + 1/4 cup heavy cream (60 ml)
- Eggs: 3 large eggs + 1 large yolk, room temperature
- Flavor: 2 tsp vanilla extract, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp fine sea salt
- Set: 1 tbsp cornstarch (8 g)
- Optional garnish: whipped cream, salted caramel, toasted pecans
Substitutions:
- No gingersnaps: Use graham crackers. Add 1/4 tsp cinnamon for warmth.
- No sour cream: Use full-fat Greek yogurt.
- No cornstarch: Swap 2 tbsp all-purpose flour.
- Dairy-free: Use plant-based cream cheese and coconut cream, but expect a softer set.
- Gluten-free: Choose gluten-free gingersnaps or almond flour crust (2 cups almond flour + 1/4 cup sugar + 6 tbsp butter).
Step-by-Step Instructions to Make Best Pumpkin Cheesecake
Prep the pan and oven
Heat oven to 325°F (163°C). Line the bottom of a 9 inch springform pan with parchment. Wrap the outside of the pan in 2 to 3 layers of heavy-duty foil to keep water out.
Make and bake the crust
Stir crumbs, sugar, salt, and melted butter until the texture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool while you make the filling.
Mix the cheesecake filling
In a stand mixer with paddle, beat cream cheese on medium speed for 2 to 3 minutes until completely smooth, scraping bowl and paddle. Add granulated sugar and brown sugar and beat 1 minute. Mix in pumpkin puree, sour cream, heavy cream, vanilla, spices, salt, and cornstarch on low until combined. Add eggs and yolk one at a time on low, mixing just until incorporated. Do not overmix.
Set up a leak-proof water bath
Place foil-wrapped pan in a deep roasting pan. Pour filling over crust and smooth the top. Set the roasting pan on the oven rack, then carefully pour hot water into the roasting pan to reach halfway up the sides of the springform.
Bake without cracks
Bake 75 to 85 minutes. The edges should be set and the center should wobble slightly like Jell-O. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Cool slowly, then chill
Remove from water bath, unwrap foil, and run a thin knife around the edge to loosen. Cool to room temperature, then cover and chill at least 8 hours or overnight for the creamiest texture.
Slice and serve cleanly
Warm a sharp knife under hot water, wipe dry, and slice. Garnish with whipped cream, caramel, and toasted pecans if you like.
Tips for Success
- Room temperature ingredients prevent lumps and overmixing.
- Mix on low once eggs are added to keep air out, which reduces cracks.
- Do not skip the water bath. It regulates heat and humidity for silky custard.
- Check doneness early. Slight wobble in the center is perfect.
- Run a knife around the edge after baking to prevent edge cracks as it cools.
- Overnight chill is nonnegotiable for clean slices and best flavor.
- Crack rescue: Spread 1 cup sour cream mixed with 2 tbsp sugar and 1 tsp vanilla over warm cheesecake and bake 5 minutes to gently seal minor cracks.
Variations of Best Pumpkin Cheesecake
- Graham crust classic: Swap gingersnaps for grahams and add a pinch of nutmeg.
- Maple bourbon: Add 1 tbsp maple syrup and 1 to 2 tsp bourbon to the filling.
- Chocolate swirl: Marble in 1/2 cup melted dark chocolate before baking.
- Pecan praline topping: Spoon warm brown sugar pecan sauce over chilled cheesecake.
- Mini cheesecakes: Bake in lined muffin tins 18 to 20 minutes, then chill.
Serving Suggestions: What to Pair with Best Pumpkin Cheesecake
- Drizzle salted caramel and sprinkle flaky sea salt.
- Top with cinnamon whipped cream and toasted pecans.
- Serve with hot coffee, chai, or apple cider.
- Fresh contrast: orange segments or pomegranate arils.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 5 days.
- Freeze whole or slices: Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then 20 minutes at room temperature before serving.
- To slightly warm a slice: 10 to 15 seconds in the microwave gives a mousse-like texture. Do not overheat.
Memories Made Around the Table
The first time I served this at a Friendsgiving, we ate it by candlelight while the last of the dishes soaked. Someone asked for the recipe before their second bite, which is always the best compliment.
FAQs
How do I prevent cracks? Use room temperature ingredients, avoid overmixing, bake in a water bath, and cool slowly in the oven with the door cracked. Run a knife around the edge right after baking.
Can I use fresh pumpkin puree? Yes. Cook and puree, then strain in a fine mesh sieve to remove excess moisture. Measure 1 cup by volume after straining.
Do I have to use a water bath? It gives the most reliable results. If you prefer, place a pan of hot water on the lower rack for a steam bath and bake the cheesecake on the middle rack.
Can I make it ahead? Absolutely. Bake 1 to 2 days in advance and chill. Add toppings just before serving.
What size pan works? A 9 inch springform is ideal. For 10 inch, reduce bake time slightly. For 8 inch, increase bake time and do not overfill.
Final Thoughts
This Best Pumpkin Cheesecake is the cozy showstopper your fall table deserves. Follow the simple method, be patient with the chill, and you will slice into a creamy, no-crack beauty every time.