Pumpkin Cheesecake – Sugar Spun Run

My straightforward, creamy Pumpkin Cheesecake recipe is made utterly from scratch WITHOUT a water tub! I’m together with plenty of ideas and tips to forestall cracks so yours can end up identical to the images. Recipe features a how-to video!

Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.

The Good Cheesecake For Fall

You’re not getting uninterested in cheesecake but, proper? I do know I’m not. I’ve acquired fairly a couple of requests for the way to flip my basic cheesecake right into a pumpkin cheesecake, so I figured it was about time I re-shared this recipe. This one is simply as straightforward as my basic recipe, and naturally, it’s made WITHOUT a water tub…yay!

We’ll be serving our pumpkin cheesecake on my selfmade graham cracker crust and topping it off with a cinnamon model of my selfmade whipped cream. It’s a superbly spiced fall cheesecake that might make an important Thanksgiving dessert (and, for my part, it’s WAY higher than pumpkin pie!).

Why it’s best to strive my recipe:

  • No water tub wanted. Let me repeat that: No water tub!
  • Basic cheesecake taste infused with simply the correct quantity of pumpkin.
  • 100% from-scratch!
  • Consists of recommendations on the way to stop cracks.

What You Want

Overhead view of ingredients including cream cheese, butter, pumpkin, pumpkin spice, and more.

Pay attention to these substances earlier than beginning the recipe–they’re vital!

  • Cream cheese. As with all of my cheesecake recipes, you need to be sure to use full-fat, brick-style cream cheese and never the sort the is available in a bath, which might trigger the cheesecake to not bake correctly.
  • Pumpkin puree. Do NOT use pumpkin pie filling, which has components and flavoring that we don’t need in our cheesecake! We’re on the lookout for the plain, 100% pumpkin that’s typically (confusingly) bought proper beside the pie filling.
  • Bitter cream. I’m a staunch believer that cheesecake with out bitter cream merely isn’t price losing your time on. Bitter cream provides you wealthy depth of taste that’s vital for that basic cheesecake taste. And important for guaranteeing that your visitors ask for the recipe after they’ve tried a chew.
  • Eggs. It’s greatest if they’re are room temperature and provides them a light-weight combine with a fork in order that they incorporate simply.
  • Pumpkin pie spice. This offers our pumpkin cheesecake a ravishing spiced taste that enhances the pumpkin SO nicely. For those who don’t have your personal, now’s the time to whip up a batch of my selfmade pumpkin spice.

SAM’S TIP: I wish to take away my eggs, cream cheese, and bitter cream from the fridge at the very least an hour earlier than I start making my cheesecake. They are going to mix extra evenly this fashion, which makes for a uniform batter and reduces the danger of cracks.

Keep in mind, that is simply an outline of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the publish!

Easy methods to Make Pumpkin Cheesecake

Fall-themed spatula smoothing cheesecake batter after being poured into a springform pan.
  1. Put together your graham cracker crust and set it within the fridge to relax.
  2. Cream collectively the cream cheese and sugars till well-combined.
  3. Stir within the bitter cream, then add the vanilla, pumpkin, and pumpkin spice.
  4. Add the eggs on at a time and blend till simply mixed after every.
  5. Unfold the batter into your crust and bake for 40 minutes.
  6. Let the cheesecake cool to room temperature, then chill for at the very least 6 hours.
  7. Prime with cinnamon whipped cream and revel in!

SAM’S TIP: It’s vital that the eggs are absolutely integrated into the batter, however don’t overdo it. Stir the batter on low-speed simply till every egg has been integrated.

Whole pumpkin cheesecake topped with a whipped cream border.

Suggestions for a Crack-Free Cheesecake

Like my different cheesecake recipes, this cheesecake is made WITHOUT a water tub. For those who’ve made any of my different recipes, like my chocolate cheesecake, you’ve already seen these, however they’re price repeating. To keep away from cracks, be sure to observe the following pointers:

  • Use room temperature substances. Set your chilly substances out beforehand and don’t attempt to soften/heat them up rapidly within the microwave (you possibly can find yourself melting your substances this fashion!).
  • Don’t over-beat your eggs! Not solely can this make your cheesecake crack, however it could possibly additionally break the feel and make it mealy and dry.
  • Don’t open the oven! Opening the oven door drastically reduces the temperature, which might sluggish the baking course of and might trigger your cheesecake to crack and sink.
  • Cool slowly! Speedy cooling is a surefire approach to find yourself with a giant crack within the heart of your pumpkin cheesecake (even when it was easy when it first got here out of the oven!). Let your cheesecake cool slowly! I let mine cool on prime of the oven the place it’s nonetheless heat, however you can even go away it in your (turned off) oven with the door open to let it come to room temperature earlier than refrigerating.
  • Thoughts the crust! While you’re urgent your crust into the pan, press it up the edges, too, as excessive as you possibly can! Cracks are most frequently attributable to rigidity that occurs because the cheesecake tries to contract within the pan. The perimeters are normally caught to the aspect, and the strain of attempting to shrink however not having the ability to may cause cracks. I really can’t imagine it took me so a few years to study this tip, it’s an absolute recreation changer and I didn’t understand how apparent it was till I developed my lemon cheesecake. For those who solely strive one in all these tricks to keep away from cracks, make it this one. Oh, and for those who didn’t get your pumpkin cheesecake crust up fairly as excessive as you wanted to, simply instantly after baking run a pointy knife across the fringe of the cheesecake to loosen it from the pan.

SAM’S TIP: For those who observe all my ideas and your cheesecake nonetheless cracks, don’t panic–it should nonetheless style wonderful! You possibly can merely cowl it along with your cinnamon whipped cream or prime it with chocolate ganache, and nobody will even know!

Overhead view of whipped cream being piped on a cheesecake.

Steadily Requested Questions

Can I take advantage of a store-bought crust?

I don’t advocate it, as most store-bought crusts are available in small pie tins that aren’t massive sufficient to carry the quantity of batter that this recipe makes. You would wish at the very least two store-bought crusts, and the baking time can be lowered fairly a bit.

I recommend you employ my selfmade crust as an alternative; it takes just some substances and some minutes of your time to make and can match the pan completely!

How do I retailer pumpkin cheesecake?

You possibly can retailer your cheesecake within the fridge for as much as 5 days. Ensure you cowl your cheesecake with plastic (or retailer it in an hermetic container) to maintain it from absorbing different odors within the fridge. You can too freeze your pumpkin cheesecake (after it’s cooled as indicated within the recipe) for a number of months. I like to chop mine into slices and wrap and freeze them individually.

Ought to I go away my cheesecake within the springform pan?

I go away mine within the springform pan till I’m able to serve, then I take away the ring and serve. After I have to retailer it once more, I’ll put the ring again on.

For those who’d wish to take away your pumpkin cheesecake onto a reasonably platter, use a spatula to softly pry the underside up from the underside of the pan and really gently slide it onto a serving platter.

Head-on view of a slice of cheesecake after the first forkful has been taken.

I hope you’re keen on this fall twist on my basic cheesecake ????

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! For those who do this recipe, make sure to tag me on Instagram, and you can even discover me on YouTube and Facebook

Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.

Pumpkin Cheesecake

That is the BEST pumpkin cheesecake recipe! No water tub required and topped with a selfmade cinnamon whipped cream. Recipe features a video slightly below the directions exhibiting you ways I make this pumpkin cheesecake at house!


Course: Dessert

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 40 minutes

Chilling Time: 6 hours

Whole Time: 7 hours

Servings: 12 slices

Energy: 520kcal

Stop your display screen from going darkish


  • Preheat oven to 350F (175C)².

  • Put together graham cracker crust in a 9″ springform however don’t bake.  Place in fridge to relax when you put together your cheesecake filling.
  • In a stand mixer (or in a big bowl with a hand-mixer), beat collectively softened cream cheese and sugars, scraping down the edges with a spatula sometimes to make sure substances are blended nicely. (beat on medium-speed about 1-2 minutes, scraping down aspect sometimes).

  • Add bitter cream and stir nicely, pausing as soon as to scrape down the edges and backside of the bowl.

  • Add vanilla extract, pumpkin puree, and pumpkin spice and stir till well-combined.

  • Add eggs, separately, beating till simply blended after every addition (and scraping down the edges after every addition).

  • Unfold cheesecake batter evenly over ready crust.  

  • Switch to oven and bake on 350F for 40 minutes or till heart of cheesecake is ready and bounces again to the contact.

  • Enable pumpkin cheesecake to chill to room temperature after which switch to fridge and chill for six hours or in a single day.

  • Earlier than serving, put together your cinnamon whipped cream.

Cinnamon Whipped Cream³

  • For the cinnamon whipped cream topping, mix heavy cream, powdered sugar, vanilla extract, and floor cinnamon in a clear medium-sized bowl.

  • Use an electrical mixer to stir on low-speed. Step by step improve velocity to excessive and beat till stiff peaks kind.  

  • Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and revel in! 


¹Pumpkin notice

You should definitely seize pure pumpkin puree (the one ingredient on the can ought to be “pumpkin”) and never “pumpkin pie filling”, which incorporates different substances and is normally bought proper beside the pumpkin puree.

²Video notice

Whoops! The video says to preheat the oven to 375F however this cheesecake ought to really be baked on 350F (because the written recipe signifies) as an alternative.

³Whipped cream

I used a Wilton 2D tip to pipe the whipped cream onto my cheesecake.


Retailer in an hermetic container within the fridge for as much as 5 days. Pumpkin cheesecake may be frozen for a number of months.


Serving: 1slice | Energy: 520kcal | Carbohydrates: 39g | Protein: 12g | Fats: 36g | Saturated Fats: 18g | Ldl cholesterol: 312mg | Sodium: 351mg | Potassium: 259mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4525IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

Dietary info is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.

This recipe initially revealed 10/13/2017, whereas the recipe stays the identical, the publish has been up to date and improved and a video has been added!

My pumpkin cheesecake recipe was initially revealed in 2017. The recipe stays unchanged, however I’ve up to date the photographs, added a video, and up to date the weblog publish to make it extra useful.