Pumpkin Cheesecake Recipe
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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!
This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
Optional Pumpkin Cheesecake Toppings:
1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake
How to Make a Pie Crust:
Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.
2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Pumpkin Cheesecake Recipe
Ingredients
The Crust:
The Filling:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz can pumpkin pie mix
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
- 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
- Pumpkin pie spice to dust
- Toasted pecans
- Caramel sauce
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
- Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
- In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour or until slightly wobbly in the center. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
- Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
- Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
- In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This sounds delicious, thanks for the recipe! I am confused from reading the comments and feedback. To prevent crack, should we bake in a water bath? or should we follow your instructions without water bath and prop the door open for 45 mins? When should we remove the springform pan to avoid crack? Thank you!
Hi Katey, there’s no need for a water bath with this cheesecake – it also changes the texture a little bit to bake in a water bath. Following the instructions will help prevent a crack – the slow cool down is very important for the cake to settle down without cracking.
Made this yesterday and tried it today with the carmel and homemade whipped cream on top. So. good! Perfect for the fall season! Thanks for giving us so many do-able, family friendly, and delicious recipes! May God bless you and congrats on the successful book tour! 😊
Thanks a lot! That’s a perfect combo, we’re glad that you enjoyed it!
Can you use canned pumpkin puree instead of pumpkin pie mix?
Thanks.
Hi Dale! Pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not. That is why we recommend using it. If you use just purée you’ll need to make some modifications.
I made this and served it with the caramel sauce and whipped cream. The pumpkin hater and the cheesecake disliker both loved it. I had to search for a recipe to make the pumpkin pie mix from my pumpkin puree. Maybe you could include that as a link.
That’s so great! It sounds like you have a new favorite, Jacqueline.
you mention that the cream cheese brown sugar mix would make a good frosting and I agree tastes amazing. I’m just wondering if I would need to add anything else in order to actually use it as a frosting for cupcakes?
Hi Amy! I haven’t used it to pipe onto cupcakes. It’s not as stable as buttercream and can be runny and sticky, making it hard to pipe with. I think it would work fine to “spread” onto cupcakes. You can reference my cream cheese frosting recipe and make adjustments to use brown sugar in this recipe. This one has a good consistency for piping.
Fantastic!!!! The caramel sauce is a wonderful add-on and super easy!
I’m so glad you loved it!
It turned out perfect! I baked in a water bath for exactly 1 hour at 350! I am soooo pleased. I used pumpkin purée because that’s what I had and I added 1 1/2 tsp of cinnamon. It’s not as dense of a cheesecake as I usually make. It’s much lighter and fluffier like a mousse. It’s great!
I’m so happy you loved it, Mary! Thank you so much for sharing that with me.
Wasn’t sure where to post this, so I figured I would post it on the next Natasha’s recipe I plan on making…..Sooooo, I received your cookbook today and it is absolutely stunning!!! So many of my families favorites recipes are in there!!! It is beautifully designed, good quality and you and your family are so lovely😁
And best of all is I know that no matter what I choose to make from your cookbook I will be AMAZING!!! God has truly blessed you and I am so happy for you!!! Congratulations on your cookbook!!!!
Thank you so much, Renee!
Wondering if you have any thoughts on substituting a gluten free flour for the 2TBSP of all purpose flour?
Hi Carolyn! I don’t have much experience with GF baking. I think it could work, but have not tested it myself.
I find Bob’s Red Mill Gluten Free Baking Flour in the light blue bag works great!
Hi there. What is pumpkin pie mix. Usually I see pumpkin pie filling or pure pumpkin. Never seen anything named pumpkin pie mix. Thanks!
Hi Andrea, the pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not, we find it in our local grocery store.
I had the same question as Andrea. So it is pre-made pumpkin pie filling in the recipe.
Hi Anne! Yes, that’s correct. You can reference the image above to see the can that I used for this recipe.
An hour is not long enough. Cracked. I bake a lot of cheesecakes. This is the first time I’ve had one undercooked after following the direction (added more time, I think it’s too much for a 9” pan) and the only time I’ve had one crack. won’t be making again…
Hi M, did you make sure your oven was fully preheated? I suggest investing in an oven thermometer to make sure your oven is preheating adequately. Also, make sure you are allowing it to cool slowly in the oven per the instructions which is important to finish setting the cake.
Oh right! When I was filling the pan I thought it was too much filling for a 9” as well! It filled the pan to the top! so I scooped out until it was about an inch from top of pan. (I quickly made a companion taster! ) But glad I did because mine baked perfectly in exactly an hour. I also baked in a water bath and no cracks!
Same thing happened to me. I bake cheesecakes all the time. Was a little unsure about no water bath and followed the directions to a t. The whole top of mine cracked. Not happy.
Hi Mary Lyn! Cracks are often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.
Your recipe looks delicious. I was wondering if it can be done in advance and frozen?
Hi Patricia! I’m glad to hear that. Most cheesecakes can be frozen for longer storage (1-2months). I haven’t tested it with this specific cheesecake. If you freeze, let it thaw in the refrigerator.
I’ll be making this for the upcoming holidays and am very excited about it. The reviews are fantastic, hence the reason I am choosing this recipe. I did notice several people mentioning that their cheesecake cracked. I love making cheesecake and I always bake them in a water bath. I could try to explain it here but the easiest thing to do is to do an internet search and find thorough directions there. For instance: https://www.bakedbyanintrovert.com/prevent-your-cheesecake-water-bath-from-leaking/
Happy baking everyone and thank you Natasha for this wonderful recipe!
This looks very good. I usually use my canned pumpkin for pies and bars. Can I just use the pumpkin pie recipe I use to make pie? I raise what I eat for the most part. Know what I am getting.
Hi Randy! You’ll have to experiment with it. If it works in your pies and bars, I don’t see why it wouldn’t work here but without having tested this specific “homemade pumpkin pie mix” myself, I can’t advise.
Hello, I wanted to make this recipe for a family member’s birthday, however she has celiac disease and can’t eat the flour in the recipe. Is there any substitutes that could be used instead of the flour (such as cornstarch or another type of flour)?
Hi Tori, I have not tested a GF alternative to advise on the outcome, but one of my readers mentioned using King Arthur cup for cup GF flour successfully. Let us know how it turns out if you try.
We are a celiac family, I will be using Bobs Red Mill 1:1 AP flour. I think you could also use GF oat flour as well. Also be sure to use GF graham crackers for the crust. I typically use a blend of gf graham crackers and pecans for the crust and its amazing. I have also done a pecan/walnut crust using a bit of flour and butter, pressed in like the graham crust and its delicious in a cheesecake.
Thank you so much for sharing that with us, Stephanie! I hope you love it!
Hi Stephanie! I want to make this for Thanksgiving. My daughter-in-law is has cekuac;s. Can you please advise what ratio gf crumbs to pecans you use? Thank you!
If I’m working with pure pumpkin instead of “pumpkin pie mix/filling”, what should I add to the pumpkin purée to make it my own homemade version of pumpkin pie mix?
Hi Tj, Here’s what one of my readers wrote: “I used pumpkin puree not the pumpkin pie filling and it was fine! The added sugar from the pumpkin pie filling was not needed” Personally, I use pumpkin pie mix. You could also make this work with a good concentrated pumpkin puree such as Libbys with a little extra pumpkin spice.
I am going to attempt this recipe. I am knew to baking and seeing that with water bath, you recommend 70 minutes/50 minutes. Please explain what that means. Thanks
Hi Jerry! This recipe is adjusted to not need a water bath. You can view my other cheesecake recipe for the water bath process/instructions.
I hope you love the recipe!
I am now to the cooling stage and the pumpkin cheese cake looks so yummy. I have two questions, do I spray pan with cooking spray before making crust? My cheesecake cracked, did I do something wrong? How do I prevent that from happening next time?
Hi Michelle! Cracks are often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.
I made this yesterday morning, including the easy caramel sauce. Dessert was a huge hit!!! I received many compliments.
***Great recipe***
That’s wonderful! I’m so glad to hear that, Dee!
Thank you Natasha!! I did this recipe and it is awesome!! My family loved it!
That’s wonderful! Thank you for sharing.
My hubby saw this recipe, and being a lover of all things pumpkin, he asked if I could try to make it for Christmas. I used canned pumpkin (not the mix) and added 3 teaspoons extra of pumpkin pie spice with no added sugar, and it turned out perfect! Very pumpkiny. Keep in mind, I have never made a cheesecake before! My hubby said it was the best cheesecake he’s eaten, and my son loved it as well. It paired very well with the caramel sauce! Thank you for posting this recipe!
That is a delicious choice for a Christmas dessert and I am so happy you loved it!
Awesome recipe! I haven’t made the caramel sauce or whipped cream yet, but the cheesecake alone is phenomenal! Thank you for sharing!!
You’re welcome, Stephanie. I hope you’ll love both recipes!
Thank you for this recipe. I made it following your instructions, but even after the hour at 350° plus the 45min with the oven cracked, it still wasn’t done. I just baked it for another 50min after it had cooled for an hour in the fridge (after getting to room temperature) and it still looks uncooked all the way. I’m not experienced with making cheesecakes, though. Should I bake the next batch for 90min then 45min venting? I used a 10″ springform pan and single batch recipe. Thank you!
Hi Nikki! I make this in a 9” springform pan and do not have any issues. If you’re using a larger pan, it may actually get done faster, not take longer.I would look over the recipe again to make sure you did not miss anything or do anything differently.
Be sure to bake on conventional mode and not convection. Every oven bakes differently so I also highly recommend using an internal oven thermometer and fully preheating your oven before baking. I hope you have better results on the next batch.
Hi! This is my fav recipe ever!! The first time I made it it was perfect. I just made again and it sunk? Any suggestions? I made sure all ingredients were room temp.
Hi Merissa, was the oven fully preheated? Also, did you make sure to let it cool per the instructions? Lastly, make sure it’s on regular bake mode and not convection which would cause it to become overbake – if it’s overbaked, it’s more likely to sink.
WOW! The sweet & savory cheesecake, paired with the salty caramel sauce, is the perfect combo!! Everyone loved it! My cheesecake had a big crack in it after baking but we covered the whole thing with homemade whipped cream to hide it 🙂 I’ll be passing this recipe on & saving it for sure, it’s a definite winner! Thanks!
You’re welcome, Kelly. Thank you for your good comments and review!
Just made this for Thanksgiving and it was a hit! Turned out delicious. I did double the recipe for the sweet potatoes and kept everything the same. One important point. I used pumpkin puree not the pumpkin pie filling and it was fine! The added sugar from the pumpkin pie filling was not needed. Only issue is the cheesecake did crack even though I opened the oven slightly. No biggie, just covered it with whipped cream at the end.
This is my family’s FAVORITE cheesecake recipe! My sister and I have made this for various family/holiday functions and it’s consistently the star of the show!
That’s just awesome! Thank you for sharing your wonderful review!
Delicious cheesecake, especially good with the Carmel sauce. I subbed gingersnaps for the graham crackers – yummy.
That sounds delicious!
So tasty! I don’t like pumpkin pie, but my husband does, so this is a good compromise. It was so yummy and was a big hit with my family. And I appreciate that you have the measurements in the instructions and that this cheesecake doesn’t need a water bath 😅
Thank you for trying my recipe! I’m so glad it was a hit. 🙂
Fantastic! We won’t be doing plain
pumpkin pie again! Needed more time in the oven, but worth it! Made ahead and froze.
So glad you loved this recipe! Thank you. 🙂
You’re a very funny and charming person and it shows it what you prepare! I’ve tried your banana bread and it’s to die for! I’m doing pretty much a “Natasha” thanksgiving with your turkey, pumpkin cheesecake , mashed potatoes and green bean salad. Thanks so much for what you do and the great food you share!
Thank you for that wonderful compliment, Randy! I’m so glad you’re enjoying my recipes!
I followed the baking instructions and after the 45 mins with the oven door propped it is still quite jiggly and a thick liquid under a thin top baked layer. Will this firm when cooling or should it be former before cooling?
Hi Stephaine, the cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
I’ve made this cheesecake for our thanksgiving dessert for the past three years- it’s a must have! Once October hits I’m hit with “are you making the cheesecake for thanksgiving?!” Thanks so much for this recipe!
You’re welcome. Brooke! Glad you like this recipe and maybe we will be!
This was absolutely wonderful! My oven runs hot and was worried I burnt the crust. Luckily, I did a water bath about 10 minutes into baking and it turned out beautifully.
It also tastes better than any pumpkin pie. Which means, I’m NEVER making just a pie again!
So good and so easy!
Love it! Thanks for sharing your experience trying out this recipe, we’re glad you love it!
I don’t recommend the pre bake of the graham cracker crust. It’s not necessary. The eight minutes is far to long. You’ll end up with a burnt crust and will have to start over. Not a very good recipe at all.
Hi Holly, I do recommend pre-baking the crust when you have a liquid filling like this. It helps it set up properly without getting mushy.
also, if yours is burning, make sure you aren’t using the convection oven setting. Normally 8 minutes should not get anywhere close to burning the crust. Happy Thanksgiving!
Followed recipe. Middle part does not seem done. Seems like it should be more firm and not stick to a knife when inserted.
Hi Diane, the cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
I forgot the sour cream? Will it still come out ok?? 😭 I’m so afraid I ruined it!
Hi Marisa, without sour cream the cheesecake will still turn out, but it will be left soft, and the texture will be a bit different. It works to soften the texture.
If I use the water bath method with this recipe what should the oven temperature and baking time be?
Hi Jeff, One of readers shared this comment “In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!” I hope that helps.
Third year in a row that I have made this recipe for Thanksgiving. It’s a family favorite!
I’m so glad you have a family from my blog, Anne! That’s just awesome!
Hello I’m going to be making this today the pumpkin cheesecake, it looks deliciouss. So my question is do I use regular pure pumpkin purée for my cheesecake or is there a different brand of pie mix
HI, I use pumpkin pie mix. You could also make this work with a good concentrated pumpkin puree such as Libbys with a little extra pumpkin spice.
I have made this 2 years in a row now and both times I have had to bake it for 2 hours. I bake other cheesecakes as well, which only take the standard 60-75 mins. Not sure what makes this cheesecake different. Other than that it is delicious!
Hi Kayleigh, I haven’t had that experience – are you possibly using a smaller pan that would make the cake taller?
I’m glad to hear someone else had this problem! The top looked done but then cracked while cooling in the oven. When I took it out, I realized it was still pretty raw in the middle. Not a problem I typically have making cheesecakes. The recipe did seem a little liquidy.
Hi Kim, It should look very soft on the inside; not watery or runny, but soft is expected. It will firm up as it sets.
Hi. Will pumpkin puree work instead of mix? There seems to be plenty of sugar and it calls for pumpkin pie spice already. Maybe double to 4 tsp to make of for puree not having it like the mix.
Hi Donna! You’d have to experiment with it. It should but may need some adjustments since the mix contains sugar and spices as well.
I also accidentally used pumpkin purée vs pumpkin pie mix 😭
The picture shows a syrup covering the cheesecake but it looks like the recipe only has the whipped cream. What is the syrup? Did I miss it somewhere?
Hi Brian! Yes, it’s in the blog notes. It’s caramel sauce. 🙂
I have a recipe for homemade caramel sauce HERE.
I’ve never heard of a canned pumpkin pie “MIX.” What does it consist of? I can’t find it at any local grocery store in Birmingham, AL. I’ve made cheesecakes for many years. Puzzled.
Hi Michael! The pumpkin pie mix already has spices and sugar added to it whereas pumpkin puree does not.
Where does the water bath come in. I made this a couple of weeks ago and it cracked on top. I am a guy who likes to make a good cheese cake and impress the in-laws. Help!
Hi Bill! This recipe is adjusted to not need a water bath! You can view my other cheesecake recipe HERE for the water bath process/instructions.
I do not find in the recipe when the spring pan is to be removed. Please advise.
Hi Sue! See step 5 in the recipe card. 🙂
how would you make this recipe with regular pureed pumpkin instead of Pumpkin pie mix?
Hi Kimberly! I don’t have specific instructions for making this with pumpkin puree. You’ll need to adjust and add spices and sugar since the pie mix from the can already contain this.
Hi, I am looking to make this for a family member with a gluten intolerance. I have already found a gluten free graham crust but wanted to know if you suggested anything to replace the little bit of flour in this recipe? Thanks!
Hi Allie! I have not tested a GF alternative to advise but one of my readers mentioned using King Arthur cup for cup GF flour successfully. Let us know how it turns out if you try.
You can use Pamela’s brand gluten free flour 1-1. I have tried different flours but i liked this one the most.
Thank you so much for sharing that with us!
Hi,
This looks delicious and I’d like to make it for Thanksgiving, but I need it to be gluten free. I’ve already found a GF version of this crust, but I’m wondering if I can easily substitute corn starch for the flour. Thanks!
Hi Mary, without testing that myself, I can’t really recommend a gluten-free sub. Maybe someone else has tried making it gluten free? Thanks in advance!!
I haven’t made it yet but I’d like to know how far ahead I could make it in advance of Thanksgiving?? Also can I put a caramel pecan topping??
Hi! You can refrigerate this for 3-4days. Most cheesecakes can be frozen as well for storing longer (1-2months). I haven’t tested it with this specific cheesecake to advise. If you freeze, let it thaw in the refrigerator. If you experiment, let us know how it works. I think caramel and pecans would be a great addition to this cheesecake.
What if I don’t have pumpkin spice? Can I substitute it. Please let me knows
Hi Norma, I have not tried any substitutions to advise. I buy it and use the McCormick pumpkin pie spice most often. It’s easy to find in most grocery stores and it works great and tastes great in everything I use it in.
I want to make this Tuesday before everyone gets here. Will it still be good for Thanksgiving?
It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Would using this recipe with your water bath cheesecake process work?
Hi Angel, this recipe is adjusted to not need the water bath, but yes, that should work.
Have you ever made the cheesecake into indivual cupcake size?? Wondering what adjustments would need to be done?
Hi Sandy! I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
I’ve been making pumpkin cheesecakes every year for the thanksgiving holiday for at least a decade. This one is the best so far. But, not really remembering how much this recipe actually makes, I now have 4 FULL, 10” pie plates, after doubling this recipe, thinking I’d maybe get 3. lol Well, since I have already made the filling and everything, can you give me an idea how these might freeze and thaw??? TIA!!!
Hi Lori! So glad you love this cheesecake! I have not frozen this specific recipe, but it works well with cheesecake. I would wrap it well in plastic wrap followed by aluminum foil and thaw it in the refrigerator overnight.
Is this the original recipe that was posted? I made this cheesecake several times last holiday season, and it seems to me the recipe has changed. Maybe I’m imagining things, but I was just curious if this was the original posting?
Side note: I’ve found that if I let all my cold ingredients reach room temperature before mixing, the cheesecake doesn’t crack.
Hi, the recipe is the same and that is a great tip about the room temperature ingredients.
I love all your receipts and enjoy watching the videos!!! Soon I’ll be making your turkey receipt!! Thank you
Thank you! I hope you love it!
Hi Natasha, thank you for this recipe. I have a 10” springform pan. Given that, how may I adjust this recipe to accommodate this larger pan?
Hi Mary, I haven’t tested that in a 10-inch pan, but I would watch it closely since it will be a thinner cake and may bake quicker. Doubling it would be too much and it will overflow.
Thank you, Happy Holidays to you. I will let you know how this turns out in a 10” pan.
I cannot believe that you don’t use a hot water bath! I can tell just by looking at your photo that the texture isn’t creamy and looks kind of curdled. Hot water bath is sooo worth it!
Hi Susan, we have a cheesecake recipe using water baths, and a water bath will work for this recipe too.
Good morning. Thank you Natasha. Lovely pumpkin cheese cake recipe. Love ve your recipes
You’re so nice! Thank you, Deematti!
Thank you for the recipe. Can I use real pumpkin instead of canned? Thank you.
Hi Katya! This recipe uses pumpkin pie mix which already has the spices and sugar added. With homemade pumpkin puree, you’d need to make some adjustments.
I couldn’t find the canned pumpkin pie mix so will be using purée…any suggestions on needed adjustments?
Hi Cathy! I don’t have specific instructions for this but you can reference my homemade pumpkin puree recipe HERE. Be sure to strain it well. You’ll need to adjust and add spices and sugar since the pie mix from the can already contain this.
Thank you so much for sharing this recipe with us! This is my second year bringing this to Thanksgiving and it is always a huge hit!! Forever a staple at our holiday gatherings now 🙂
That’s wonderful, Kristyn! I’m so glad to hear that.
Hi Natasha,
I don’t see any instructions for the water bath. The recipe looks delicious.
Hi Susan, I have some tips in my Perfect Cheesecake recipe.
I used your pumpkin cheesecake recipe to make a cheesecake “piecaken”. I have been wanting to try a pecan cheesecake and all the recipes just pile the pecan pie filling on the top of the baked cheesecake. I made your recipe to a T and used a 10″ springform pan. I put about 1/3 of the filling in the graham cracker crust and then a Marie Callandar pecan pie. I took all the crust off and put it on top of the cheesecake filling that I had already put in the pan. I then put the rest of the filling on top and around the pecan pie. It is in the oven right now, but I am sure it will be a hit!! I will post later and tell everyone how it is!! Thanks for reading my post!
Nice, thanks a lot for sharing. I hope all of you will enjoy the result!
This has become our favorite cheesecake. I buy the store brand cinnamon gramcrackers. Thank you for sharing
You are very welcome! We’re happy that you love this recipe a lot.
HELP!!!!! WATER BATH???? Your comment refers to decreasing chances of cracking by using water bath. Reread recipe multiple times. Where is the instructions on water bath????
One of readers shared this comment “In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!” I hope that helps.
Morning, Love your recipes! i would love to make the pumpkin cheesecake for Thanksgiving. Since there are only two of us can left over cheese cake be frozen? or would it hurt to half the recipe? thank you. Locella
Hi Locella, it can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hi. Have a gluten free guest. Can I use gf Graham crackers and cornstarch instead of flour without any adjustment to amount?
Hi Kimberley! The GF graham crackers should work fine, but I haven’t tested the cornstarch to advise on the outcome.
Hi! I’m planning to make this recipe for Thanksgiving and had a question. Do I wait until the Carmel sauce has cooled to pour it over the cheesecake or when it’s warm? And after I add the Carmel sauce do I serve immediately or refrigerate it?
Hi Chrissy! Caramel sauce can be served warm, at room temperature, or chilled. I usually let it cool, top my cheesecake, and then refrigerated it but you can pour it on right before serving the cheesecake too.
I brought the cheesecake to a luncheon at work. It was a hit, everyone was asking me for the recipe and one of the ladies stopped by my room to let me know how happy it made her feel when she ate it.
I followed the recipe strictly, it was so beautiful when I turned the oven off, but it ended up cracking badly. I made the whipped cream and the caramel and topped it – hiding the imperfections. It was a 10 😀
So glad it was a hit, Maria! Thank you for the review.
Be sure to not skip the water bath, it helps prevent cracking.
Hi Natasha,
Your recipe looks delicious and I want to try to make it but I had a question: can the pumpkin pie mix be swapped out for homemade pumpkin puree?
You can use pumpkin puree if you’d like but will need to make some adjustments. Also, it can be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hi Natasha,
I Love all your wonderful recipes! I’d like to make this pumpkin cheesecake and was wondering if I can use a pre-made graham cracker crust instead of using the springform pan? Or is there too much batter for the pre-made she’ll? This looks delicious! Thanks!
Hi Denise! I haven’t tested that myself to advise. I think it could work with some adjustments but you’ll have to experiment with it. The filling would likely be too to fill just one crust.
I’ve made this so many times and everyone loves it! Do you think I can use this recipe and make mini pumpkin cheesecakes in a muffin tin? Would I have to adjust anything?
Hi Nancy! So glad you love this recipe. I have not tested this in mini versions. I think it could work but you’d have to experiment with it and watch it in the oven.
Hi Natasha. Have been your big fan for many years and love all your recipes. Need your advice. I baked a pumpkin cheesecake last night and it got a big crack, which doesn’t look nice. I have caramel sauce ready but I don’t think it will cover the crack. I already tried this recipe in summer and we all loved it but then it didn’t crack. Don’t remember if I used a steam bath. Anyway, how to hide that crack when serving it tonight? Thank you so much for your advice and for all your amazing recipes and tips.
I meant 5 stars not 4; don’t know how it picked only 4 stars and don’t know how to correct it. If I could, I would have given 10 stars for this pumpkin cheesecake, despite even that crack. It’s delicious and yummy. Thanks for your advice in advance.
That’s so very kind, thank you!
You should really put the water bath in the instructions. It seems like everyone is having issues with it cracking and I would’ve done the water bath had I known. I found out in the comments.
Thank you so much, Natasha! I’m glad you love my recipe! The easiest way to cover the crack would probably be to cover it with whipped cream or another topping.
Hi Natasha
Been making 10’’ vanilla cheesecake for years! I use 2 round metal cake pans half full of water under cheesecake. The steam stops from cracking!!
1 out of 6 may still crack!
FYI
Making your pumpkin cheesecake
next week! I am sure it will be delicious!
Hi Lucu! I hope you love this recipe! Thank you for sharing! 🙂
I made 2 of your pumpkin cheesecakes for Thanksgiving. It disappeared. I used pumpkin purée and 2 tsp. of my pumpkin pie spice. I baked it 45 minutes and left the oven door ajar for an hr. I added Baileys to the whipped topping. I will be using this recipe again😉
Good to know that everyone enjoyed the cheesecakes!
Thank you so much for sharing that with me, JF! I’m so glad this was a hit!
This is definitely a keeper. The recipe was easy to follow and the cheesecake was amazing! Flavorful and moist! Brought it to work and got rave reviews there as well. Next time I make it I may substitute ginger snaps for the graham cracker crust!
I’m so glad you enjoyed this recipe, Chris!
Overall good recipe however WAY too much sugar in it. I cut the sugar in half right off the bat (sugar in pie mix) and no sugar in the crust, graham crackers are sweet as it is. Also your pumpkin spice recipe is missing had to wing it, luckily turned our tasty.
What other pan can be used for this recipe? 8×8? 9×13? Pie pan?
Hi! This is a cheesecake, so it’s best to use a springform pan. I have not made this in an alternative size or pan to advise.
I used 2 9″ pie plates, increased the crust to 2 cups Graham crackers, 8Tbs of butter. the filling is enough as is to fill both pie plates. I cooked for 50 min or until the center of the cake is firm and doesn’t move when lightly jiggled. Delicious recipe!
Thank you for your feedback, Terry! 🙂
This recipe is definitely a keeper! Because of food sensitivies I used lactose-free cream cheese and plant based sour cream (and lactose-free whipping cream) with great results! I also substituted a shortbread crust (didn’t have any graham crackers on hand when I wanted to bake). Rave reviews from everyone who had a piece. Thanks for the recipes – I always know I’ll get good and consistent results from yours.
Thank you so much for sharing that with us, Maureen! I know our readers will find this helpful!
You need to include metric equivalents or you will discourage the 9/10 of the world who no longer follow the old system. It is painful converting units and this can lead to mistakes by your followers. Please respect.
Hi Steve, thanks for the feedback. You can convert the ingredients to grams in our newer recipes by clicking Metric. However. we have not updated this feature yet on all of our old recipers but we’re hoping to do that.
I usually make your regular cheesecake recipe and it’s perfect every time, this one also uses a water bath where I see this one does not does it make a big difference?
Hi Christina, a water bath helps prevent cracking and browning the cheesecake.
Hi Natasha, I made the pumpkin cheesecake this past Monday. I ended up with enough batter to do two desserts. I only had enough space for one of them to be put in a water bath. The water bath makes all the difference. One came out cracked while the other was intact. This was my first time baking a cheesecake. From now on I will do a water bath. I just wanted to give you my opinion about it.
Thanks for sharing your experience with us! I’m glad you enjoyed the recipe and you found the perfect version that you love!
Loved the recipe, the family really enjoyed the cheesecake! Everything turned out good except the crust had a bit of a burnt taste to it. I followed the directions, set the temp to 350 which was perfect for the cheesecake. Going forward, should I take the crust out sooner or use a lower temp? Can I bake the crust at the same time as the cheesecake? Thanks
Hi Cindy! Thank you, I’m glad you loved it. Did you use an alternative for the butter? I don’t have an issue with the crust burning but every oven is different and could bake unevenly. A few things to help troubleshoot, I highly recommend using an internal oven thermometer to see if your oven overheats. You may need to adjust the temperature or pull it out a few mins early. Also, be sure the oven rack is in the middle of the oven and not too close to the bottom burners. I hope that helps.
Thanks. I followed the directions as listed. I will pull out the crust a few minutes early next time. 🙂
Can I use pure pumpkin for this recipe instead of pumpkin pie filling.€
Hi Joan, I saw a reader shared this comment “Love this recipe…but I put 3/4 cup sugar instead of the recommended 1 1/2 cups. Also, I use the pure pumpkin from can instead of the pumpkin pie filling, which cuts down on a lot of the sugar.” I hope that helps!
Cheesecake was perfect. I did use a 10 inch pan for same time. Can leftovers be frozen?
Hi Marie, cheesecakes freeze well; however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Do I need to use pumpkin pie filling or can I use just pumpkin how far ahead can I make this
We used canned pumpkin pie filling which already has the spices and sugar added. You can use pumpkin puree if you’d like bit will need to make some adjustments. Also, it can be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hi Natasha, I love your recipes! However, I was wondering why you use pumpkin pie mix instead of 100% pumpkin in this cheesecake? Do you have another recipe which uses the pure pumpkin? Thank you!
Hi Cynthia! We prefer the canned for this dessert because it is more concentrated and forms better. If using homemade, be sure it is really well drained.
I find your response confusing. They make canned pumpkin and canned pumpkin pie filling.
Is there a recipe that you have that uses canned pumpkin, and not a the pie filling?
I’m so excited to make this! Natasha, you are such an inspiration to me and my family. I am always on your website looking at recipes and trying new meals for my family. I honestly cannot think of one thing I have made that they didn’t like. Thank you so much for everything, you’ve made our bellys happy for many years!
Aww, that’s the best! Thank you so much for sharing that with me, Karen. I’m so glad this was a hit!
I can’t wait to make this!!! My grandsons favorite is pumpkin pie and cheesecake. His birthday is day after thanksgiving. My question is recipe calls for pumpkin PIE filling. My stores only carry canned pure pumpkin.
Am I going to need to add evaporated milk eggs and more sugar? 🤷🏻♀️ Thanks.
Hi Ruth, I saw a reader shared this comment “Love this recipe…but I put 3/4 cup sugar instead of the recommended 1 1/2 cups. Also, I use the pure pumpkin from can instead of the pumpkin pie filling, which cuts down on a lot of the sugar.” I hope that helps!
Hi Natasha, I also used 3/4 cup sugar and pure pumpkin puree and, since I forgot to buy sour cream, I used our homemade creme fraiche which gave the cheescake a less dense, more “whipped” texture. It was delicious! But, I will try your exact recipe next time as my (adult) sons like things on the sweeter side. Thank you for a great recipe!
You’re welcome, Monika!
This is the BEST pumpkin cheesecake recipe I’ve tried so far. Natasha, thank you so much for sharing this recipe with the world. Yours is a keeper!
That’s so great! It sounds like you have a new favorite, Rose! Thank you for your wonderful review!
My cheese cake was perfect. The the best recipe I’ve used to make a cheese cake. This website has been my go to for many recipes.
I’m so happy you enjoyed it, Paula! Thank you for your great review!
Can I make this in a 10inch pan? Would I have to double the recipe or just 1.5 it?
Hi TA, I haven’t tested that in a 10-inch pan, but I would watch it closely since it will be a thinner cake and may bake quicker. Doubling it would be too much and it will overflow.
I don’t know what went wrong with this cheesecake but it was horrible followed the steps and double triple checked and it tasted like bad baby food
I’ve never had this kind of feedback for this cheesecake before unless there the ingredients, and measurements weren’t followed as stated. You can refer to this article on How to Measure Wet and Dry Ingredients for guide.
I had the same experience the cake wasn’t sweet very bitter and the pumpkin was overpowering
Hi Melissa, this has never been my experience with this cheesecake, and its yielded wonderful results when the recipe is followed. Could it be that something was missed or measured incorrectly? Or did you by chance use pumpkin puree instead of canned pumpkin pie mix? If you used puree, that would have caused this issue. Canned pumpkin pie mix already has the spices and sugar added. You can use pumpkin puree if you’d like bit will need to make some adjustments.
What if I don’t have a food processor?? Can I do this recipe by hand?
Hi Lisa. The food processor helps to get that super fine crumb needed for the crust. You can try to do this by hand. It’s important to try and get a fine crumb so that the crust will come together easily and have a nice tight fit and not fall apart because of the large chunks of graham crackers.
Excelente receta 😍
Muchas Gracias, me encanta esta bien detallada paso a paso 🥰👏🏻
Thank you for the good review!
i made this pumpkin cheesecake in a7″ pan how long should i bake it
Hi Linda. I have not made this in a 7” pan to advise.
This was the perfect easy dessert! The whole family loved it and the whipped cream gave it that extra touch!
That’s wonderful!
I never leave reviews for recipes but this deserves one. I made this multiple times around the holidays and while it did crack, it was absolutely the most delicious cheesecake I ever made (I didn’t have a kitchen aid so I couldn’t use the right attachment which caused the cracking). I don’t even really like pumpkin but this is amazing and a huge hit with everyone, which is why they had me make more. I finally got a kitchen-aid so I can’t wait to make it this year and with no cracks!
I’m so happy to hear this was a hit, Maddie! That’s so great! Thank you for sharing your excellent feedback with us!
Place a big pan of hot water on the bottom rack, and the cheesecake goes on the middle rack, it will never crack and you don’t have to worry about your cake getting wet, I have been making my cheesecake like this for many years it is so easy & perfect every time!!!
First- I love this recipe! It’s delicious!
I’ve made this 3 times so far and I always put a pan underneath to create steam. I don’t do the water bath, just a pan on the lowest shelf. The first time I made it it came out perfect. Zero cracks! Beginners luck? The 2nd and 3rd time in full of cracks around the edges. What am I doing wrong? Over mixing it? I forgot to soften the cream cheese so this time it was cold. Could that be the issue?
Hi Janessa, cold cream cheese could definitely be a culprit. Also, cooling it too quickly or not letting it rest in the oven per the instructions can cause cracks. I hope that helps!
Love this recipe…but I put 3/4 cup sugar instead of the recommended 1 1/2 cups. Also, I use the pure pumpkin from can instead of the pumpkin pie filling, which cuts down on a lot of the sugar.
Hi Kathy! Thank you for sharing that with us. 🙂
I wanted to use pure pumpkin too and was hoping someone on here had tried it. Thanks so much. I am going to make it on Sunday. Did you change any of baking times because of using real pumpkin? Thanks
Hey Kathy! Can I ask how much pure pumpkin you used? Did you just use 15oz? Thanks!
Way to much butter in crust…I used 6tbs and butter out of bottom after cheesecake baked..
Hi Kenny, I haven’t had that occur, did you possibly use fewer crumbs? that could throw the ratio off.
This recipe was amazing! Made it for my moms birthday, first time a cheesecake I made hasn’t cracked while baking! Thank you so much for sharing this with others, it was wonderful!
Aww, that’s the best! Thank you so much for sharing that with me, Lauren! Happy Birthday to your Mom!
Hello can I use fresh pumpkin for the pumpkin pie cheesecake,if so what do I add to it
Hi Pamela, we prefer the canned for this dessert because it is more concentrated and forms better. If using homemade, be sure it is really well drained.
Wow, thanks for the great recipe Natasha! First time making it for Christmas dinner and my kids and girlfriend loved it… I’ll make it again..
Great to know that it was a huge hit, Paul!
Any idea how I would I adjust this recipe for high altitude?
I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
My favorite recipe! Do you know if I can modify this recipe to a gluten free version? I bought GF pie crust and GF flour but wasn’t sure if the recipe could still be the same if I used those products instead.
I’m so glad this is your favorite, Nicole! Without testing that myself, I can’t recommend it. Maybe someone else has tried making it gluten-free? Thanks in advance!!
Yes! I just finished making this for Christmas. The only modification I did was use gluten free graham crackers.
And gf flour 😉
Left that out on previous comment. I use King Arthur cup for cup.
Hi!! What should I do different if i don’t want to use crust? And how should I alter the baking in a 12 inch pan?
Hi Jennifer, I haven’t tested this without a crust to advise on the outcome. If you experiment, let me know how you liked the recipe
Hi Natasha! What if I have pumpkin purée but not the pumpkin mix, What should I add to it to resemble the pumpkin mix?
Hi Ty, I have tried this with regular pumpkin puree from a can and it still worked well. The pumpkin pie mix has some additional seasonings in it.
I made this for an early Christmas dinner and it was a hit! I used regular pureed pumpkin instead of pumpkin pie mix and added extra spices to compensate. The step to letting the cheesecake cool in the warm over is critical; mine turned out completely smooth on top and beautiful! Thank you for this recipe.
Thank you so much for sharing that with me, Brittany! I’m so glad you loved that!
Natasha-
The shelves are bare of Libby’s Pumpkin Mix, I can only find Libby’s 100% Pure Pumpkin. What should I add to replicate the mix?
Thank you
Hi Liz, I have tried this with regular pumpkin puree from a can and it still worked well. The pumpkin pie mix has some additional seasonings in it.
I made this tonight and like another person there was a huge cross crack in the middle of it. I followed the recipe to a T including adding timers for baking and propping the door open and all that and it’s still giant crack in the middle of it. Do you think that cooking it less would help? And how long should I actually bake it for then if it’s caused by over baking?
Hi Jewel, if you are using a larger pan, you would want to cook it less. Also, make sure you are not baking on convection mode or you would definitely want to make adjustments to temperature and time. Lastly, I highly recommend using an in-oven thermometer to maintain the correct temperature for baking (some ovens run hot, some ovens run cool)
i would recommend also putting in a cup/mini baking dish of water along side) to keep the moisture inside the oven when baking the cake.
Good, but too sweet, even without the topping. I followed the recipe exactly as written and would suggest cutting the brown sugar by 1/3 (just 1 cup instead of 1 1/2). Crust worked out great.
Thanks for your feedback and suggestion.
I tried this recipe out and experimented a little with it, i substituted the canned pumpkin pie mix with 15oz of leftover pumpkin pie filling, which made the batter a bit more liquidy than I would’ve liked and i was using a water bath so I cooked it an extra 20 minutes and after letting it sit with the door open it still seemed a bit too wobbly for me so I baked it for 20 more minutes. I probably over baked it since it ended up with a big crack on that last time in the oven. But in the end it set! And it was the most amazing pumpkin cheesecake I’ve ever had. Next time I’ll try adding some cornstarch to thicken it up and see how that works out! Thank you so much for the recipe!
That is awesome feedback, Jasmine. Thank you for sharing your experience making t his recipe, we appreciate it!
Oh my! i made this for Thanksgiving and it was the very best part of the whole dinner experience. It is now going to be the most requested dessert from my entire family. Thank yu for sharing.
Wow, lovely to hear that this cheesecake was a huge hit! Thank you also for sharing that with us.
This cheesecake was absolutely delicious. It was so good, it didn’t even need the caramel sauce or rum-infused whipped cream. I decided to make the pumpkin pie spice rather than use store-bought. My only complaint is that the top cracked. I will definitely be making this cheesecake every year from now on. It’s the best pumpkin cheesecake I ever tasted.
Hello Trevor, thank you so much for your awesome feedback. I’m happy to hear that you found your new go-to recipe for Pumpkin Cheesecake. Thanks a lot for sharing that with us!
I followed the recipe exactly and ended up with very large, very deep cracks in a plus shape that crossed through the middle of the cake. There was no way it was remotely presentable.
I’ve had cheesecakes with small cracks before and was able to cover with a topping, but this time there was no amount of whipping cream that was going to hide this disaster.
Neither of the previously provided explanations for cracks in the cake applied in my case. I used a stand mixer with a paddle attachment and was very careful not to go on too high of a speed. My oven is calibrated with an oven thermometer and does not run hot.
Sure, it tasted ok, but i have to believe there are recipes that taste as good AND are presentable.
Hi BG, large and deep cracks can indicate overbaking. With cheesecake, it’s also important to let the cheesecake cool slowly which is why we prop the door open with a wooden spoon for the first 45 minutes of cooling then let it cool completely at room temperature. If you try to speed cool it, it will more likely crack. I hope that helps for next time!
Hi there, I haven’t tried the recipe, though I want to make it but the 24 oz of cream cheese are holding me back (never used more than 16 oz before and it’s very expensive where I live). Regarding the cracks, I read somewhere that egg whites could be the cause, and if the recipe calls for 4 eggs in a pie or cheesecake, you may want to use 3 yolks and 1 complete egg. Hope that helps. And Merry Christmas 🙂
A water bath can significantly reduce cracking in cheesecakes as well! I’ve used this recipe twice now with the only difference being the water bath and my cheesecakes came out perfect with no cracks. I would definitely give it a try next time and see if it helps any! 🙂
Best recipe ever! Didn’t change a thing…so creamy & flavorful with perfect texture! Yummy x 100
That’s just awesome! Thank you for sharing your wonderful review, Mh!
Outstanding! Made this for Thanksgiving dinner last night, and followed the recipe exactly. Just delicious! Creamy pumpkin, with a drizzle of caramel, and topped with homemade whip and toasted pecans made it beautiful and decadent. I did take one short cut, and purchased a non-traditional Oreo cookie crust. The little bit of chocolate was a nice touch. Thank you so much! Just fantastic! I would recommend that the overall time be adjusted, as it does take 3-4 hours to chill before eating.
That’s just awesome! Thank you for sharing your wonderful review!
Fantastic recipe.
Only change I did was bake in a water bath.
The caramel sauce was awesome. The cheesecake creamy,great texture. Best pumpkin cheesecake ever!
Aaw love it! I’m happy to hear that you enjoyed this recipe so much.
Yet another successful and delicious recipe from Natasha! This was the hit of out Thanksgiving meal! So creamy and flavorful. I was worried as, despite all my precautions, there still was water in the foil wrap, but I lined the springform with parchment which kept the water out. I was a good girl and followed all instructions, including having a couple of spoonfuls of the cream cheese/brown sugar mix…definitely do not skip that step! Thanks, Natasha! Your recipes are always fabulous!
Love it and I’m glad it turned out great! Thank you for sharing, Sarah. We appreciate this review.
This turned out really good, I did have some cracking on the outer rim but I’m going to cover that with whipped cream. I especially love that you put the measurements of the ingredients in the directions and in the ingredient list. I didn’t have to keep looking back while making it. Such a small detail but so appreciated!!
I’m so glad you found that helpful. Thank you for that feedback and Happy Thanksgiving to you!
I do not have the paddle attachment for a mixer, can I just use a regular mixer? I have never heard of a paddle attachment before.
Hi Taylor, the reason for the paddle attachment is so that it doesn’t incorporate too many air bubbles into the batter, which can cause the cheesecake to crack. Be careful not to beat on too high of a speed. I hope you love it!
In making cheesecakes, I always use a water bath, and in this case, it prevented cratering and cracking. It does slightly increase cooking time, so I went 70 minutes/50 minutes. Some like to use foil to protect the springform…I placed the 9″ springform inside a 10″ tart pan…way better and less leakage. I also broke up inclusion of the spice…added 1/2 into the pumpkin mix, the rest when incorporating with the cream cheese. Note: if not using a pumpkin mix with seasoning, you definitely want to add more spice and sugar. Terrific recipe…crowd pleaser! Thank you!
Thank you so much for sharing! I appreciate all of the helpful tips for baking in a water bath. Happy Thanksgiving to you!
Would the measurement all be the same if I turned this into pumpkin cheesecake cupcakes?
Hi Tanielle, I haven’t tested this as mini pumpkin cheesecakes, but those can be tricky since they bake faster and if they are overbaked then tend to get caved in. You can see our mini cheesecakes here as a reference for baking instructions.
Hi I’m making this tomorrow morning and just realized you called for pumpkin pie mix not the regular canned pumpkin purée….would that work? Or do I need to go buy the pumpkin pie mix?
Thank you!!
Hi Anna, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!
Hi all. Natasha, lovely recipe. My cheesecake also cracked…a lot. But I am sure I overmixed it, as I wanted any bit of cream cheese to be incorporated in. That wasn’t necessary. Next time I will mix to combine, and not mix over and over.
Hi Lynne, I haven’t had that experience but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
Hi, I made this last year and it was an amazing hit!
This year, I am not feeling as confident about the cheesecake. I didn’t take out all the lumps so there are some cheesecake lumps 🙁 I cooked it for one hour and left the door propped open for 45 mins. It’s been sitting out now for 3.5 hours and I put Saran Wrap on top to pop it into the fridge, the Saran Wrap stuck to the top. I then touched the top and it was a bit loose on top and was “wet” on top. Is this something I should be concerned about? I popped it into the fridge for the night.
Hi Tiffany, plastic wrap will stick to the surface of cheesecakes so you want to keep it tight around the baking pan and off of the surface of the cheesecake. Lumps usually indicate that the cream cheese wasn’t softened long enough. I think it will still be ok even with some lumps in the mixture. The cheesecake is supposed to fully set after it is refrigerated so I suggest checking on it in the morning to make sure it is set. It should be slightly wobbly in the center but mostly set when you take it out of the oven. I hope that helps.
Hello. I’d like to make this cheesecake with an egg substitute as my kids have egg allergies. Has anyone used an egg substitute yet to make this cheesecake? If so, which works best (flax, chia or bobs red mill egg substitute)? Appreciate the help in advance!
Hi Nancy, I haven’t tested that to advise on the outcome. I also looked through our reader comments, and there’s no mention of an egg substitute. If you experiment, let me know how you liked the recipe.
Hey! I don’t have a wooden spoon to crack open the oven. Is there anything else I could use? Could I just open the door completely? Thanks!
Hi Stephnie, we used a wooden spoon since it won’t damage the door/ oven. You can also use other items like silicon spoons or a towel.
I am making this tonight but I have a pre-made crust I bought. If I use the store-bought crust do I need to place it inside a springform pan?
Thanks in advance!
Hi Nicole, I imagine store-bought may work! I haven’t tested that myself, but I hope you love this recipe!
Help! I’m out of sour cream! What can I use as substitute??
Hi Tiffany, I haven’t tried anything else so I can’t really say. Maybe plain Greek yogurt would be the next best thing?
hi how jiggly will it be once it finishes cooling in the oven?
Hi Sharon, I would let it bake longer if it is too jiggly in the center, but a little jiggle is okay, and it should be set in the fridge.
Can I use cocoanut brown sugar instead of regular sugar? I am just about to start making the recipe for pumpkin cheese cake.
Hi Mary Ann, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe!
Just tried this recipe and mine cracked like the Grand Canyon.
Hi Troy, Bummer, although thankfully it won’t affect the flavor and can be hidden with whipped cream. A couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
Happened to me as well. I found this on how to fix the crack but as Natasha mentioned you can cover it with whipped cream
Mine didn’t Crack. I put my spring pan on a deep cookie sheet and add water half way. It works everytime!
Thank you for sharing! Did you keep the baking times and temps the same? Also, was the water hot when you added it to the pan?
It totally cracked on the top. How do you prevent that? I haven’t cut in to it yet.
Hi Rae, I haven’t had that experience, but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
Thank you so much for replying! You are probably right. I probably mixed it too long! I bet it is gonna still be good on Thanksgiving😊
This happened to me too, and then I realized – always bake cheesecake In A water bath, even if the recipe doesn’t call for it.
Hi! The recipe calls for pumpkin pie mix. Is that different than a can of Libby’s pumkpkin?
Hi Liz, they will both work in this recipe.
Hi Natasha! I’m looking forward to making your pumpkin cheesecake today for Thanksgiving tomorrow! Like some other commenters, I got regular pureed pumpkin rather than the pumpkin pie mix. I didn’t see if you mentioned in previous comments, do you think I need to add any additional pumpkin pie spice or sugar or is it fine to substitute as is? Thanks!!
Hi Becky, you can add more spice if you want to but it is not necessary and the pumpkin cheesecake will still work. I have tested with both and I did not add more sugar when using pumpkin puree, just make sure it’s a good puree like Libby’s which is very concentrated and my favorite for baking.
I’ve made this pumpkin cheesecake every year for 4 years now! It’s ALWAYS a hit at Thanksgiving and Christmas. I’ve tried other people’s recipes along with restaurants, and this is by far the best I’ve ever had.
I left a review in 2017 but I had to come back for the recipe and show some more love.
Thank you again, Natasha!
You definitely have a holiday favorite, Michaela! Thank you so much for sharing that with me.
And thanks to Michaela, this is the second year I am making it!
That’s wonderful!
Have this in the oven now and I hope it turns out good! I’m Making it for thanksgiving! The center was still a little jiggly but I’m going with the directions and hopefully it will be done! Can’t wait to try!
Once it sets, it will be so good! I hope you love this recipe, Sarah!
Hi Natasha! Just wondering about the calorie info – does that include the caramel sauce? Do you know what the count will be with out it? I just know someone is going to ask me if I make this. Thanks!
Hi Val, the pumpkin cheesecake nutrition label includes the 1 cup of heavy whipping cream for the topping but does not include any of the other optional toppings. It does not include the caramel sauce.
How many days ahead can you make the pumpkin cheesecake?
Thank you
Hi Diane, It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Hello! Is it possible to do this recipe as mini pumkin cheesecakes? If so does it change the length of time and heat it needs to be baked at? Suggestions?
Hi Michelle, I haven’t tested this as minis, but we do have regular mini cheesecakes posted, which might be a good reference if you experiment.
I have made this cheesecake time and again with rave reviews from friends. I know the recipe calls for a 9 inch springform pan but can it also be made in a 7 inch pan, and if so, do I need to alter the quantity of ingredients and/or the baking time? This will be the star of our Thanksgiving feast!
Hi Laurie, without testing that in a 7-inch pan, it is difficult to advise on it. I imagine you will need to adjust the recipe to fit one pan.
If I half the filling recipe, should I half the baking time? I’m thinking of making this recipe as a base and adding a pumpkin mousse on top.
Hi Pat, I haven’t tried that to advise on the bake time change. It shouldn’t change by much, though. If you happen to experiment, I’d love to know how you like it!
I love this recipe, it turned out great!!!
I was wondering if I can use this recipe to make mini cheesecakes instead of one big one?
Hi Teairra, I haven’t tested this as minis, but we do have regular mini cheesecakes posted which might be a good reference if you experiment.
Can I use pumpkin puree rather than pumpkin pie mix when making the cheese cake?
Hi Sue, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!
I ended up getting a large T shaped crack in the top while happened during the 45 mins when the oven was off. Do you know what can cause this? I still have to make another one for Thanksgiving and want to avoid the crack of I can. Thanks!
Hi Leigh, I haven’t had that experience, but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
I absolutely love this recipe turned out perfectly!!!
Was wondering if I can use this recipe to make mini cheesecakes?
I’m so glad you loved it! I think that will be okay but I honestly haven’t tried that yet to advise on the measurements and timing. If you do an experiment, please share with us how it goes.
I don’t have a paddle attachment for my mixer does that matter? How many days in advance of Thanksgiving can I make this?
Hi Josie, the reason for the paddle attachment is so that it doesn’t incorporate too many air bubbles into the batter, which can cause the cheesecake to crack. Be careful not to beat on too high of a speed. I hope you love it!
Natasha this looks yummy and I am looking forward to making it for Thanksgiving . I noticed that you are using a dark coated pan for the cheesecake. I usually dial back 25 degrees when using a coated pan. Should I bake at 325 degrees if using a coated pan?
Hi Joanne, it worked perfectly in that pan for my cheesecake! I hope you love this recipe!
Natasha, this looks amazing and I am wanting to add this as one of my deserts that I am bringing to our Thanksgiving get together this year. We are traveling about an hour and a half. do you think this would be alright and how would you recommend doing so. Thanks!!
HI Nancy, that should be fine if it’s going straight from the fridge and kept out of the sun. If you can keep it in a cooler that’s even better. Make sure to refrigerate right away when you get to your destination and definitely add freshly whipped cream just before serving. Pre-whipped cream won’t travel well.
Make sure to put it in the cooler, or at the very least securely in your trunk where the heat of your car can’t get to it! Just make sure it’s in a safe pie tote or something similar so it doesn’t bounce around.
I made this today baked for 1 hour then on oven cracked open for 45 minutes but then when time to slice its soft in center… what did I do wrong
Hi Jeannie, was your oven fully preheated? Some ovens don’t preheat properly (like my own) and I highly recommend getting an in-oven thermometer to hang in the center of your oven to track accuracy of the oven.
I made this recipe this afternoon. Will admit I sampled the filling before and it was delicious. But cheesecake came out with huge t-shaped trench. Will try again with water bath. Also, I don’t have paddle attachment so maybe too much air from mixer. Better just to hand mix after adding pumpkin mixture?
Hi, I bought McCormick Pumpkin Pie Spice, but I also made pumpkin pie spice with your recipe. The two spice blends smell distinctly different. Which one will make my pumpkin cheesecake taste better? Which one do you prefer?
Hi Trevor, I honestly just buy it and use the McCormick pumpkin pie spice most often. It’s easy to find in most grocery stores and it works great and tastes great in everything I use it in.
For the crust, I used a combo of honey graham crackers and ginger snaps. That was delicious. The whole thing was tastyyyyyy!
Thanks for sharing that with us, great to hear that you loved this cheesecake!
Greetings from UK! First of all I’d like to say that I love your blog and all of your recipes. They always come out fantastic and they are easy to follow. I just baked the cheesecake and used low fat cream cheese, and pumpkin puree(no pumpkin pie mix in UK) We haven’t it tasted yet, but it’s cooled in oven for 45 mins and had no cracks! Smells delish.. fingers crossed it’s turned out great!
I hope you love this recipe and all the other recipes that you will try, Maria. Thank you for your good comments and feedback!
If you can get pumpkin pie spice that will work. I think real pumpkin rather than the mix is better anyway. UK bakers the best!😁