My love for cheesecake knows no bounds, and this homemade Pumpkin Cheesecake has quickly become my all-time favorite. It’s rich and smooth, lightly spiced, and perfectly sweet without being overpowering. And not to mention…this from-scratch fall dessert is simple and affordable (at less than 75 cents a serving) with no water bath needed! Lots of testing and tweaking went into perfecting this recipe, and I’m sharing all my tricks for a smooth, crack-free pumpkin cheesecake that even beginners can pull off with confidence. 😊
cOZY Pumpkin spice Cheesecake
I usually stick with my vanilla cheesecake bars when I want an easy and shareable dessert, but the holidays call for something a little more special. This full-sized pumpkin cheesecake is creamy, dreamy, and absolutely holiday-worthy. If you’re not a huge fan of traditional pumpkin pie, it’s the perfect alternative for your Thanksgiving table.
I make this cheesecake with simple ingredients like cream cheese, Greek yogurt, 100% pure pumpkin puree, cozy spices, and bake it on a buttery homemade graham cracker crust. Make it ahead and store it in the fridge to lighten your load this holiday season!
Tips to Avoid Cracks in your Pumpkin Cheesecake
Don’t overmix the eggs. Once I add the eggs, I mix just until everything’s combined. Overmixing can cause cracks once baked, so a light hand really pays off here.
Avoid peeking during baking! I know it’s tempting to check on it, but try to resist opening the oven door when possible. A quick peek can cause temperature changes that lead to cracking on top.
Cool gradually. When it’s done baking, I let my baked pumpkin cheesecake cool slowly to room temperature (for a maximum of 2 hours) before refrigerating.
Overbaking is one of the biggest causes of cracked cheesecakes! Bake until your pumpkin pie spiced cheesecake is set but still slightly wobbly in the center. Different ovens can run hotter or cooler, so I like to start checking around the 35-minute mark. That way, you can keep an eye on doneness without opening the oven door too early and letting heat escape.
Above all else…don’t worry if your cheesecake does have a crack or two! It’s purely aesthetic and doesn’t affect the taste. You can add a layer of whipped cream, fresh fruit, or some cooled, melted chocolate to hide it. OR you can try to repair the crack by warming an offset spatula or the back of a spoon using hot water, then running it over the crack (once the cheesecake has cooled) to try to smooth it out.
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Pumpkin Cheesecake
This creamy Pumpkin Cheesecake recipe is smooth, lightly spiced, and perfect for Thanksgiving. Easy to make without a water bath or springform pan!
Course Dessert
Cuisine American
Total Cost $5.97 recipe / $0.74 serving
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Chill Time 4 hourshours
Total Time 5 hourshours
Servings 8slices
Calories 415kcal
Author Jennie Alley
Equipment
9'' Pie Pan
Food Processor
Large Bowl
Hand Mixer
Ingredients
Crust Ingredients
9graham crackers125g, $0.75*
5Tbspbuttermelted, (71g) $0.58
1Tbspbrown sugar12.5g, $0.01
¼tspsalt$0.01
nonstick cooking spray$0.01
Pumpkin Cheesecake Filling Ingredients
16oz.cream cheesesoftened, $2.97
½cupGreek yogurtroom temperature, (120g) $0.13
½cupgranulated sugar100g, $0.05
1tspvanilla extract$0.59
½cuppure pumpkin puree120g, $0.33**
1tsppumpkin pie spice$0.09
2largeeggs$0.45
Instructions
Gather all ingredients and preheat the oven to 350°F (177°C) and grease a 9-inch pie pan with nonstick cooking spray.
In a food processor, combine graham crackers, brown sugar, melted unsalted butter, and salt. Pulse until the mixture is evenly combined but still slightly coarse.
Press the crust mixture evenly into the prepared pie pan along the bottom and up the sides. Bake the crust for 10 minutes, remove from the oven, and allow to cool slightly. Lower oven temperature to 325°F.
In a large bowl, beat softened cream cheese using a hand mixer on medium speed until smooth.
Add the Greek yogurt, granulated sugar, and vanilla extract and beat until smooth, scraping down sides of the bowl as needed.
Now beat in pumpkin puree and pumpkin pie spice until smooth.
Quickly beat in the eggs until just combined.*** Avoid overmixing to keep the cheesecake creamy and prevent cracking.
Pour the filling over the baked crust and spread evenly. Bake for 35-45 minutes, or until the center is mostly set but still slightly wobbly.****
Let the cheesecake cool to room temperature, then refrigerate for at least 2-3 hours or overnight before slicing.
See how we calculate recipe costs here.
Notes
*9 graham crackers equal one sleeve. If you cannot find graham crackers where you live, you can substitute 125g digestive biscuits if preferred.**Use 100% pure pumpkin puree, not pumpkin pie filling! I used canned pure pumpkin puree. If you use homemade pumpkin puree, make sure to drain and blot it before using, as it is usually much more watery than canned.***Incorporate the eggs quickly and gently. Overbeating can make the cheesecake dense or cause cracking.****Baking tip: To minimize cracks, avoid opening the oven while baking and allow the cheesecake to cool gradually.
how to make Pumpkin Cheesecake step-by-step photos
Gather all your ingredients and preheat the oven to 350°F (177°C). Also, grease a 9” pie pan with nonstick cooking spray.
Bake the graham cracker crust: Add 9 graham crackers, 1 Tbsp brown sugar, 5 Tbsp melted unsalted butter, and ¼ tsp salt to a food processor. Pulse until the mixture is evenly combined but still slightly coarse.
Now, press the crust mixture evenly into the prepared pie pan (be sure to go up the sides too). Bake your crust for 10 minutes in the preheated oven. Remove the pie dish from the oven and allow it to cool slightly. Reduce the oven temperature to 325°F.
Make the filling: Beat 16 oz. softened cream cheese in a large bowl using a hand mixer on medium speed.
Now add ½ cup Greek yogurt, ½ cup granulated sugar, and 1 tsp vanilla extract and beat until smooth, scraping down the sides of the bowl as needed.
Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice and mix until combined.
Add 2 large eggs and quickly beat until just combined. You don’t want to overmix at this point, as overmixing can cause cracking once baked.
Bake: Pour the filling over the baked crust and spread evenly. Bake for 35-45 minutes, or until the center is mostly set but still slightly wobbly. If possible, avoid opening the oven door during baking as this can also cause cracking.
Cool: Allow your pumpkin cheesecake to cool to room temperature, then refrigerate for at least 2-3 hours or overnight before slicing. Enjoy!
Make it Ahead!
I’m all for making whatever I can ahead of the holidays so I’m not rushing around the kitchen come the big day, and this easy pumpkin cheesecake is perfect for that! I like to bake it a day in advance and let it chill overnight in the fridge. The flavors have time to develop, the texture gets even creamier, and it slices beautifully the next day.
Serving Suggestions
When it comes to serving this cheesecake, I like to keep things simple but special, especially around Thanksgiving! For clean, picture-perfect slices, I run my knife under hot water, wipe it dry, and cut, repeating between slices so each one looks neat. Then I usually top each slice with a big dollop of whipped cream and a light sprinkle of cinnamon or nutmeg. If I’m feeling extra festive, I’ll drizzle a little caramel sauce over the top or toss on a few candied pecans, too! And of course, I love serving it with a cup of coffee, hot tea, or a scoop of vanilla ice cream for the coziest fall dessert.
Storage Instructions
Store leftover cheesecake in an airtight container in the fridge for up to 4-5 days. Keep slices covered individually with plastic wrap or foil to maintain freshness. This pumpkin cheesecake also freezes well. Wrap the whole cheesecake, or individual slices, tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
