Go Back

Pumpkin Cheesecake

Pumpkin cheesecake with a buttery cinnamon graham cracker crust and a smooth, crack-free baked water-bath center. Rich pumpkin purée and warm spices create a silky texture that sets up cleanly after slow oven rest and overnight chilling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
chill 6 minutes
Total Time 1 hour 51 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1.75 cup graham cracker crumbs
  • 0.25 cup packed light brown sugar
  • 0.5 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
Pumpkin cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 1 can (15 oz) pumpkin puree
  • 3 large eggs at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
Serving
  • 1 whipped cream for serving

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 roasting pan
  • 1 heavy-duty foil

Method
 

Prepare the crust
  1. Preheat the oven to 325 F (165 C) and wrap the outside of a 9-inch springform pan in heavy-duty foil.
  2. Mix graham cracker crumbs, 1/4 cup packed light brown sugar, ground cinnamon, and melted butter, then press into the bottom and slightly up the sides of the pan.
  3. Bake the crust for 10 minutes.
Make the filling
  1. Beat cream cheese with the brown and granulated sugar on low speed until smooth.
  2. Beat in the pumpkin puree, sour cream, all-purpose flour, vanilla extract, pumpkin pie spice, and ground cinnamon.
  3. Add the eggs one at a time, mixing on low just until combined.
Bake in a water bath
  1. Pour the filling over the crust and set the pan in a large roasting pan.
  2. Pour hot water into the roasting pan to come halfway up the sides of the springform.
  3. Bake for 70 to 80 minutes, until the edges are set and the center jiggles slightly.
  4. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
Chill and finish
  1. Chill for at least 6 hours or overnight, then top with whipped cream and a sprinkle of cinnamon.

Notes

Pro tip: keep the water level at the halfway mark and avoid splashing into the springform to protect the crust and prevent soggy edges. Refrigerate covered up to 4 days; freeze the whole cheesecake (or slices) up to 2 months for best texture—thaw in the refrigerator overnight. For a lighter option, use low-fat cream cheese and reduced-fat sour cream to lower calories while keeping the water-bath method for a smooth top.