Pumpkin cheesecake on a graham cracker crust topped with whipped cream rosettes and cinnamon, with one slice on a plate

Pumpkin Cheesecake with Graham Cracker Crust

5 minutes read

This pumpkin cheesecake has a dense, creamy, lightly spiced filling on a crisp cinnamon graham cracker crust. It bakes low and slow in a water bath, so the top stays smooth and the texture stays silky from edge to center. The recipe uses a standard 9-inch springform pan and gives every quantity in US cups and grams.

Recipe at a Glance

Yield: one 9-inch cheesecake, 12 slices
Prep time: 30 minutes
Bake time: 10 minutes (crust) + 65–75 minutes (cheesecake)
Cooling and chilling: 2 hours cooling + at least 6 hours in the refrigerator (overnight is best)
Oven: 350°F (175°C) for the crust; 325°F (165°C) for the cheesecake
Pan: 9-inch (23 cm) springform pan, at least 2¾ inches (7 cm) deep, plus a larger roasting pan for the water bath

Ingredients

Graham cracker crust

1½ cups (150 g) finely ground graham cracker crumbs (about 10 full sheets)
2 tablespoons (25 g) granulated sugar
¼ teaspoon ground cinnamon
6 tablespoons (85 g) unsalted butter, melted

For a step-by-step look at pressing and baking the base, see our full graham cracker crust for cheesecake guide. Baking gluten-free? Swap in our gluten-free cheesecake crust.

Pumpkin cheesecake filling

24 oz (680 g / three 8-oz blocks) full-fat brick cream cheese, at room temperature
¾ cup (150 g) granulated sugar
¼ cup (50 g) packed light brown sugar
2 tablespoons (16 g) all-purpose flour
1 cup (245 g) pure pumpkin purée (not pumpkin pie filling)
½ cup (120 g) full-fat sour cream, at room temperature
1½ teaspoons (4 g) ground cinnamon
½ teaspoon (1 g) ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon (1.5 g) fine salt
2 teaspoons (10 ml) vanilla extract
3 large eggs, at room temperature

Whipped cream topping (optional)

1 cup (240 ml) cold heavy cream
2 tablespoons (15 g) powdered sugar
½ teaspoon (2.5 ml) vanilla extract
Ground cinnamon, for dusting

Step-by-Step Instructions

1. Prepare the pan

Heat the oven to 350°F (175°C) with a rack in the lower-middle position. Line the bottom of the springform pan with a parchment circle and lightly grease the sides. Wrap the outside of the pan with two layers of wide heavy-duty aluminum foil, or set it inside a slightly larger cake pan or oven bag, so no water can seep in during baking. Put a kettle of water on to boil.

2. Bake the crust

Stir the crumbs, sugar and cinnamon together, then add the melted butter and mix until it looks like wet sand. Press firmly and evenly over the bottom of the pan (and about ½ inch / 1 cm up the sides) using the flat bottom of a measuring cup. Bake for 10 minutes, then cool on a rack while you make the filling. Lower the oven to 325°F (165°C).

3. Make the filling

Beat the cream cheese on medium-low speed with the paddle attachment for about 2 minutes, until completely smooth, scraping the bowl and beater twice. Add both sugars and the flour and beat on low for 1 minute. Add the pumpkin, sour cream, spices, salt and vanilla and beat on low until smooth. Add the eggs one at a time on low speed, mixing only until each disappears. Scrape the bowl well. Low speed keeps air out of the batter, which helps prevent puffing and cracking.

4. Bake in a water bath

Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release bubbles. Set the springform in the roasting pan, place it in the oven, and pour hot water into the roasting pan to come about 1 inch (2.5 cm) up the sides. Bake at 325°F (165°C) for 65–75 minutes, until the outer 2 inches look set and slightly puffed and the center 2–3 inches still jiggle when you gently shake the pan. The center should read about 150°F (65°C) on an instant-read thermometer.

5. Cool slowly, then chill

Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour. Lift it out of the water bath, remove the foil and run a thin knife around the edge so the cake can contract without tearing. Cool at room temperature for 1 hour more, then refrigerate uncovered for 1 hour and covered for at least 5 more hours, preferably overnight.

6. Top and serve

Whip the cold cream with the powdered sugar and vanilla to medium-stiff peaks. Release the springform ring, pipe or spoon the cream around the edge and dust lightly with cinnamon. Slice with a long knife dipped in hot water and wiped dry between cuts.

Troubleshooting

Cracked top: usually overbaking, too much air beaten into the eggs, or cooling too fast. Pull the cake while the center still jiggles and follow the slow cool-down. Cover small cracks with the whipped cream.
Lumpy batter: the cream cheese was too cold. Let the blocks sit out for 1–2 hours, or cut them into cubes so they warm faster, and beat them smooth before adding anything else.
Soggy crust: water leaked through the foil. Use wide heavy-duty foil in one piece per layer, or set the springform inside a slightly larger solid pan.
Center still soft after chilling: the cheesecake was underbaked or not chilled long enough. Give it a full night in the refrigerator; next time bake until the center reaches 150°F (65°C).
Brown, puffed edges: the oven ran hot. Check with an oven thermometer and keep the water bath in place for the whole bake.

Storage and Make-Ahead

Refrigerator: cover and keep up to 5 days. Add whipped cream on the day you serve it.
Freezer: freeze the chilled, untopped cheesecake (whole or in slices) on a tray until firm, then wrap in plastic wrap and foil and freeze up to 2 months. Thaw overnight in the refrigerator.
Make ahead: cheesecake is at its best 1–2 days after baking, which makes it a good holiday dessert to finish early.

Prefer a plain version? Try our simple creamy cheesecake. For a more traditional holiday dessert, our classic pumpkin pie uses the same can-and-spice approach.

FAQs

Can I make pumpkin cheesecake without a water bath?

Yes. Place a pan of hot water on the rack below the cheesecake instead, and bake at 325°F (165°C). The steam helps, but the edges set faster and the top is more likely to crack, so start checking at 55 minutes.

How much pumpkin is in a 15-ounce can?

A 15-oz (425 g) can holds about 1¾ cups of purée. This recipe uses 1 cup (245 g); refrigerate the rest for up to 5 days or freeze it.

Can I use pumpkin pie spice?

Yes. Replace the cinnamon, ginger, nutmeg and cloves with 2¼ teaspoons (5 g) pumpkin pie spice.

Can I use low-fat cream cheese?

Full-fat brick cream cheese gives the best set and texture. Reduced-fat (Neufchâtel) cheese makes a softer, wetter cheesecake, and whipped or tub cream cheese should not be used.