Imagine the creamiest, dreamiest cheesecake you’ve ever tasted. Now, picture it infused with the warm, cozy essence of autumn. That’s what we’re making today.

This isn’t just any dessert; it’s a celebration of fall in a slice. It’s the show-stopping centerpiece your holiday table has been waiting for, and the best part? It’s way easier than you think.

Forget everything you’ve heard about finicky cheesecakes and complicated water baths. We’re doing this the simple, straightforward way. No special tricks, no fancy equipment—just pure, unadulterated pumpkin bliss.

Why This Recipe Works So Well

This recipe is a total game-changer for a few brilliant reasons. First, and let’s say this loudly, there is absolutely no water bath required. That alone saves you so much hassle and anxiety.

Second, the flavor balance is just perfect. It’s not a spiced pie pretending to be cheesecake, and it’s not a plain cheesecake with a hint of pumpkin. It’s a true, beautiful marriage of both worlds.

Finally, it’s packed with pro tips to ensure your creation is as stunning as it is delicious. We’re talking a smooth, crack-free top every single time. You’ve got this.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to success. Using the right components, and understanding why they matter, makes all the difference.

Here’s what you’ll need to create this autumnal masterpiece:

• Graham Cracker Crust: You’ll make this from scratch for a 9 or 10-inch springform pan. A homemade crust provides a sturdy, buttery foundation that’s far superior to store-bought.

• Cream Cheese (24 oz): Use full-fat, brick-style cream cheese only. The spreadable kind in tubs has a different texture and can cause your cheesecake to not set properly.

• Brown Sugar (¾ cup) & Granulated Sugar (½ cup): The combination creates a deeper, more complex sweetness. The molasses in the brown sugar complements the pumpkin perfectly.

• Sour Cream (⅓ cup): This is the secret weapon for ultra-creamy texture and a subtle tang that cuts through the richness. Don’t even think about skipping it.

• Vanilla Extract (1 ½ tsp): A flavor enhancer that makes all the other ingredients sing. Use the good stuff if you have it.

• Pumpkin Puree (1 cup): This is critical—you must use 100% pure pumpkin puree, NOT pumpkin pie filling. The filling has sugar and spices already added and will throw everything off.

• Pumpkin Pie Spice (2 ½ tsp): The warm, aromatic heart of the dessert. This blend of cinnamon, ginger, nutmeg, and allspice is what gives it that classic fall flavor.

• Large Eggs (3): They act as the binder, giving the cheesecake its structure. Room temperature eggs incorporate much more smoothly and evenly into the batter.

The Perfect Pairing: Cinnamon Whipped Cream

• Heavy Cream (¾ cup): Make sure it’s cold! This helps it whip up faster and hold its shape beautifully.

• Powdered Sugar (¼ cup): Dissolves instantly into the cream, providing sweetness without any grittiness.

• Vanilla Extract (½ tsp) & Ground Cinnamon (⅛ tsp): A simple yet magical combination that takes basic whipped cream to a whole new level of deliciousness.

How to make Pumpkin Cheesecake?

The process is simple, but paying attention to the details is what will lead you to cheesecake glory. Follow these steps closely.

Step 1: Prepping Your Pan and Oven

Start by preheating your oven to 350°F (175°C). This ensures a consistent temperature from the moment the pan goes in.

Prepare your homemade graham cracker crust in your springform pan. Press it firmly into the bottom and up the sides—this is a key tip for preventing cracks later. Pop it in the fridge to chill.

Step 2: Creating the Filling

In a large bowl, beat the softened cream cheese with both sugars. You want to do this until the mixture is completely smooth and lump-free. Scrape down the sides of the bowl often.

Add the sour cream and mix it in until it’s just combined. Then, blend in the vanilla extract, pumpkin puree, and pumpkin pie spice. The batter will turn a beautiful warm orange color.

Step 3: Incorporating the Eggs

This is the most crucial step. Lightly beat your room-temperature eggs in a separate bowl. With the mixer on low speed, add them one at a time.

Mix only until the yellow of each egg disappears into the batter. Over-mixing at this stage incorporates too much air and is a prime cause of cracking.

Step 4: Baking to Perfection

Pull your chilled crust from the fridge. Pour the luxurious filling into the crust and spread it out evenly with a spatula.

Place the springform pan on a baking sheet (this catches any potential butter leaks) and bake for about 40 minutes. The edges should look set, but the center will still have a slight jiggle.

Step 5: The All-Important Cool Down

Once baked, turn the oven off and crack the door open. Let the cheesecake sit inside for about an hour. This gradual temperature change is vital for preventing cracks.

After an hour, move it to your counter to cool completely to room temperature. Only then should you transfer it to the refrigerator to chill for at least 6 hours, preferably overnight.

Step 6: The Finishing Touch

Right before serving, make your cinnamon whipped cream. Whip the cold heavy cream, powdered sugar, vanilla, and cinnamon together until stiff peaks form.

Dollop or pipe a generous amount onto each slice. This adds a light, fluffy contrast to the dense, creamy cheesecake underneath.

Tips

• Room temperature ingredients are non-negotiable. Take your cream cheese, eggs, and sour cream out at least an hour before you start. They blend together seamlessly, creating a uniform batter.
• Resist the urge to open the oven door while baking. The sudden rush of cool air can cause the cheesecake to fall and crack. Trust the process and use the oven light to peek.
• If, despite your best efforts, a small crack appears, don’t despair! Your delicious cinnamon whipped cream will cover it completely. No one will ever know.

How to Store and Reheat

Once served, any leftover cheesecake needs to be stored in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container to keep it from absorbing other fridge odors.

It will stay perfectly fresh and delicious for up to 5 days. For longer storage, you can freeze it. Slice it first, wrap each piece individually in plastic wrap, and then place them in a freezer bag.

Frozen like this, it will keep for several months. To enjoy, simply thaw a slice in the refrigerator overnight. There’s no need to reheat it—it’s best served cold.

Ingredient Substitutions

Out of pumpkin pie spice? You can easily make your own. Mix 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice or cloves.

For a different crust, try using gingersnap cookies instead of graham crackers. Simply process them into crumbs and use the same amount as the graham cracker crust recipe calls for.

If you’re in a pinch, plain Greek yogurt can stand in for the sour cream. The tangy profile is similar, though the texture might be a tiny bit less rich.

Best Time to Serve This Dish

This pumpkin cheesecake is the undisputed champion of fall and winter holidays. It’s the perfect grand finale for your Thanksgiving feast, often chosen over traditional pie.

It’s also a spectacular offering for Halloween parties, Christmas dinners, or any cozy autumn gathering. It brings a touch of elegant comfort to any occasion.

But honestly, its appeal isn’t seasonal. A slice with a cup of coffee on a crisp afternoon is a sublime experience, making it a year-round treat for true pumpkin lovers.

Flavor Variations

Feel like getting creative? This recipe is a wonderful canvas. For a marbled effect, set aside a cup of plain batter before adding the pumpkin and spice. Swirl the two together in the pan.

Chocolate and pumpkin are a match made in heaven. Add a half-cup of mini chocolate chips to the batter, or drizzle the finished slices with a rich chocolate ganache.

For a nutty crunch, sprinkle a handful of toasted pecans or walnuts over the crust before adding the filling. You could even press them right into the crust for extra texture.