Our easy pumpkin cheesecake is sweet and delicious! A creamy pumpkin pie spiced filling baked in a graham cracker crust, and topped with whipped cream.
Cheesecake is delicious, but for the longest time I couldn’t wrap my mind around pumpkin cheesecake. Apparently, I’ve been missing out.
Now it’s one of my favorite seasonal desserts. I’m all about the real deal, oven baked cheesecakes.
While making this easy pumpkin cheesecake, I kept one crucial thing in mind. Patience! Patience is key.
How to make an easy pumpkin cheesecake from scratch?
Prep and Preheat:
Line the outside of a 9-inch springform pan with foil. Fold the foil over the top edge of the pan, so it’s secure. Preheat the oven to 350 degrees F.
Make the Graham Cracker Crust:
In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
Place the mixture into the springform pan, and use the bottom of a heavy cup or ramekin to press into an even layer.
Push the cracker mixture up the sides slightly, about a ½ an inch.
Place the pan in the oven and bake for 8 to 10 minutes. The crust will become fragrant and golden brown.
Remove from the oven and allow to cool completely before filling.
Make the Cheesecake Filling:
Before you start the filling, bring a large pot of water to boil.
Place the springform pan (still wrapped in foil) in the center of a baking dish or roasting pan. Reduce the heat to 325 degrees F.
Use a hand or stand mixer and beat the cream cheese until smooth.
Add the sugar and mix an additional 2 to 3 minutes until the mixture is light and fluffy.
Add the sour cream, and mix until just combined. Next, incorporate the pumpkin, eggs, vanilla, salt, and pumpkin pie spice.
Scrape down the sides of the bowl as needed. Pour the filling over the cooled crust.
Carefully pour the boiling water into the baking dish or roasting pan around the springform pan making sure not to splash any on the cheesecake.
You’re making a water bath to help with the cooking process.
Bake the Cheesecake:
Place the baking dish or roasting pan in the oven and bake for 1 hour and 45 minutes.
The time may vary slightly depending on the oven. The sides of the cheesecake will set, but the center will jiggle some.
At this point, turn off the oven but leave the cheesecake inside for an additional hour.
Try not to open the door because it’s still cooking and the heat will escape.
After the hour is over, remove the springform pan from the water bath and place the pan on a cooling rack.
Allow the cheesecake to cool for another hour then transfer to the refrigerator.
If you thought you had patience through the cooking process, here’s where the real test comes in.
The cheesecake needs to chill in the refrigerator for at least 8 hours or overnight.
Remove the cooled cheesecake from the fridge, and unlock the springform pan.
Carefully remove the outer ring. Be mindful that the bottom of the pan stays in place.
Top the cheesecake with whipped topping and nuts to serve. There you have it!
A decadent, creamy pumpkin cheesecake that is perfect for any occasion, not just Fall holidays.
Any leftovers will stay fresh in the refrigerator for 3 to 5 days.
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- 1 1/2 Cups Graham Crackers, (12 full sheets of graham crackers)
- 1 Tablespoon Granulated Sugar
- 6 Tablespoons Unsalted Butter, melted
- 28 Ounces Cream Cheese, (3 ½ blocks)
- 2 ½ Cups Granulated Sugar
- ¼ Teaspoon Salt
- 1/3 Cup Sour Cream
- 15 Ounces Pumpkin Puree, (1 can)
- 6 Large Eggs
- 2 Tablespoons Vanilla Extract
- 2 Tablespoons Pumpkin Pie Spice
- Preheat oven to 350°F degrees, and line the outside of a 9-inch spring form pan with foil.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir to combine. Pour the cracker mixture into the bottom of the springform pan. Use the bottom of a heavy glass or ramekin to press into an even layer and up the sides about ½ an inch.
- Place the pan in the oven and bake for 8 to 10 minutes. Remove and allow to cool completely before adding the pumpkin filling.
- Reduce the oven heat to 325°F degrees.
- Use a hand or stand mixer to beat the cream cheese until smooth. Add the sugar and mix until light and fluffy. Scrape down the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Next, add the sour cream, and continue to mix on low speed. Finally, add the pumpkin, eggs, vanilla, salt, and pumpkin pie spice. Pour the mixture over the cooled crust.
- Bring a pot of water to boil, and transfer the cheesecake (springform pan with filling) to a large roasting pan. Carefully pour the hot water around the springform pan making sure not to splash water onto the cheesecake.
- Put the pan in the oven and bake for 1 hour and 35 minutes to 1 hour and 45 minutes until the sides are set and the center jiggles slightly. (The time will vary depending on how your oven bakes.)
- Turn the oven off, and leave cheesecake in the oven for an additional hour.
- Remove the cheesecake from the oven, and transfer the cheesecake from the roasting pan to a cooling rack. Allow to cool for an additional hour.
- After the cheesecake has cooled at room temperature for 1 hour, transfer it to the refrigerator to finish cooling for at least 8 hours or overnight. When ready to serve, unlock the springform pan and carefully remove the outer ring.
- Cut into individual slices, and top with whipped cream. Leftovers can be stored in your fridge for up to 3-days.
The calories listed are an approximation based on the ingredients and a serving size of one slice of the creamy pumpkin cheesecake. Additionally, the calorie count does NOT include the whipped topping seen in the photos. Actual calories will vary.
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Nutrition Information:Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 559Total Fat: 33gSaturated Fat: 18gUnsaturated Fat: 0gCholesterol: 184mgSodium: 428mgCarbohydrates: 58gFiber: 2gSugar: 49gProtein: 8g