Best Pumpkin Cheesecake Recipe for your Holiday Table

I didn’t think I could love cheesecake any more that I already do until I made this pumpkin cheesecake recipe!

We’re taking classic New York cheesecake and giving it the perfect holiday spin by infusing real pumpkin and fall spices. And because we want to be a little extra, we’re adding crushed pecans to the buttery graham cracker crust for over-the-top flavor and texture. 

Whether you’re celebrating the fall season or planning your holiday menu, you’re going to want this creamy pumpkin cheesecake front and center on your table. 

Why We Love this Recipe

• Rich, creamy texture: This pumpkin cheesecake has a smooth, velvety filling that melts in your mouth with every bite.
• Warm fall flavors: Pumpkin puree combines with warm spices like cinnamon, nutmeg and ginger for the perfect taste of autumn.
• A homemade graham cracker crust: The buttery graham cracker crust gets an extra kick of crushed pecans for a slightly crunchy contrast to the creamy pumpkin cheesecake filling.
• Perfect for the holidays: This cheesecake makes a beautiful addition to your Thanksgiving dessert table, holiday parties or any fall gathering.
• Make-ahead friendly: Prepare it ahead of time and let it chill in the fridge until you’re ready to serve. 
• A fun twist on classic cheesecake: If you love traditional cheesecake and pumpkin pie, this recipe gives you the best of both worlds in one irresistible dessert!

Ingredients

• Cream cheese
• Eggs
• Sour cream
• Pumpkin puree
• Sugar
• Butter
• Flour
• Graham cracker crumbs or whole graham crackers
• Vanilla extract
• Pumpkin pie spice

Special Equipment Needed

To achieve the best pumpkin cheesecake results, you’ll want the right tools:

• Springform pan (or cheesecake pan) with high sides. I use a 9-inch springform pan for this recipe. 
• Roasting pan for the water bath.
• Heavy duty aluminum foil to wrap the bottom of the pan.
• Stand mixer with paddle attachment or handheld electric mixer.
• Food processor for turning graham crackers into graham cracker crumbs.
• Rolling pin (if crushing the graham crackers manually).
• Rubber spatula to scrape the sides of the bowl.
• Circle of parchment paper for the base of the pan.

How to Make Pumpkin Cheesecake

Prepare your Pan

Before you get started, there are a few things to do with the springform pan.

First, make a parchment paper circle for the bottom of the pan. The best way to do this is to trace a circle around the pan and cut it out. Then, trim it to fit the bottom of the pan. 

Second, wrap the pan in aluminum foil. I recommend using at least two layers of heavy duty aluminum foil. Be sure to wrap it both ways so that there are no seams. This will insulate the cheesecake from any water getting to it from the water bath. 

Third, coat the parchment paper circle and sides of the pan with nonstick cooking spray.

Make the Graham Cracker Crust

If you’re starting with whole graham crackers, place them into a food processor along with the pecans and process until fine. Make sure there are no chunks of graham cracker left.

If you’re starting with graham cracker crumbs, you can skip this step. 

Melt the butter in a microwave safe dish, and stir it into the graham cracker crumbs. Then, press the crumbs onto the bottom and up the sides of your springform pan. It doesn’t have to be perfect when you go up the sides. 

Now, bake the crust for 10 minutes and let it cool while you make the cheesecake batter. 

Make the Cheesecake Batter

You’ll want to use a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer for this part.

Start by beating the cream cheese, flour, pumpkin pie spice and sugar together until smooth. Then, add the vanilla extract. 

Now, with the mixer running on low speed, add the eggs one at a time until they’re incorporated. Use a rubber spatula to scrape down the sides of the bowl if necessary.

The last thing you’ll do is beat in the sour cream and pumpkin puree. 

Now go ahead and pour the cheesecake filling into your prepared crust. 

Prepare the Roasting Pan

Place the unbaked cheesecake into your roasting pan. Make sure you have your boiling water ready to go, and open the oven door. Pull out the rack and place the roasting pan onto it.

Now, carefully pour the boiling water into the roasting pan until it goes 1/3 of the way up the outside of the springform pan. 

Slide the rack back in and close the oven door. 

Bake the Cheesecake

The cheesecake will be in the oven for about 90 minutes. At this point, it should be set. A little jiggle is okay. 

When you remove it from the oven, let it sit in the water bath for another 45 minutes. This will help to gradually cool the cake down, which helps prevent cracking. 

Chill the Cheesecake

After the cooling period, remove the cheesecake from the water bath and carefully unwrap the foil.

Cover the springform pan with plastic wrap and place it into the refrigerator to chill. 

Serving Suggestions

• Whipped cream: Add a generous dollop of homemade whipped cream to each slice for a light, fluffy contrast to the rich cheesecake.
• Caramel sauce: Drizzle caramel sauce over the top for a sweet, buttery finish that pairs beautifully with the pumpkin and warm spices.
• Candied pecans: Sprinkle chopped candied pecans over each slice for a crunchy texture and a little extra sweetness.
• Cinnamon sugar: Dust the top with a light sprinkle of cinnamon sugar for a simple finishing touch that enhances the fall flavors.
• Coffee or tea: Pair a slice with a hot cup of coffee, chai tea or a pumpkin spice latte for a cozy fall treat.

Storage Instructions

If you’re making your cheesecake ahead of time, store it in the springform pan until it’s fully chilled. Keep it covered with plastic wrap. 

To store leftover cheesecake, wrap the whole thing or individual slices in plastic wrap or place them into an airtight container. Your cheesecake will stay fresh in the fridge for up to 5 days. After that, you’ll want to freeze it. 

Give it double protection in the freezer by wrapping it in plastic and then placing it into an airtight container or large freezer bag. 

Tips for Success

• Use room temperature ingredients for the smoothest cheesecake texture. 
• Beat the mixture on medium-low speed or medium speed (vs. high speed) to avoid incorporating too much air.
• Scrape the sides of the bowl and bottom of the mixer frequently.
• Press the graham cracker crust into an even layer using an offset spatula or the back of a spoon.
• Always bake in a water bath to prevent cracks.
• Let the cheesecake bake slowly cool gradually in the water bath. 
• Use a wet knife to get clean slices. 

Can you freeze pumpkin cheesecake?

Yes! Freezing is a good thing if you want to save leftovers or make it ahead.

Be sure to chill the cheesecake completely first. Then, wrap it in plastic wrap and put it into a large freezer bag or airtight container for double protection. 

Cheesecake will stay good in the freezer for several months!

Thaw it overnight in the fridge before enjoying again.

Can I make this recipe gluten free?

Yes! Make these simple swaps for a gluten free cheesecake:

• Use gluten-free graham crackers for the crust.
• Replace the all purpose flour with gluten free flour. 

Why did my cheesecake crack?

Cracks can happen, especially on your first cheesecake, but they’re fixable. Common reasons include:

• Skipping the water bath
• Overmixing and adding too much air
• Baking at too high an oven temperature
• Opening the oven door too early
• Not letting the cheesecake cool gradually

To prevent cracks:

• Bake at a low temperature
• Use a properly sealed roasting pan setup
• Let it cool completely in the water bath before chilling in the refrigerator

To fix cracks:

You can’t really fix cracks if they happen, but you can cover them up! Top with fresh fruit, fruit compote or whipped cream and no one will notice! 

​When you make this pumpkin cheesecake, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more pumpkin desserts, try these:

• Pumpkin Spice Cake with Cream Cheese Frosting
• Pumpkin Cupcakes with Maple Cream Cheese Frosting
• Pumpkin Pecan Ice Cream Pie