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This creamy baked pumpkin cheesecake has been on our holiday table for years, and my family still asks for it every Thanksgiving. It’s made from scratch with a graham cracker crust, a cinnamon and nutmeg filling, and no sour cream. It takes a little more time than pumpkin pie, but most of that time is the cheesecake chilling in the fridge while you do other things.

I found the original recipe long before I’d ever heard of a blog, in a free Thanksgiving menu from an email service called Menus for Moms. I’ve been tweaking it ever since.

Ingredients for Pumpkin Cheesecake

Cheesecake looks intimidating, but it really isn’t hard. If you’ve never made one, this is a good place to start. A 9-inch springform pan is the only special equipment you need.

For the Graham Cracker Crust

• Graham cracker crumbs: the sweet, crunchy base. Crush whole Honey Maid graham crackers in a food processor or buy them already crushed.
• Butter: I use unsalted, melted butter to hold the crumbs together.
• Sugar: just a tablespoon to balance the butter and graham crackers.

For the Pumpkin Cheesecake Filling

• Cream cheese: three 8-ounce blocks, softened to room temperature. Full-fat blocks give you the creamiest texture. Cold cream cheese makes a lumpy batter.
• Sugar: sweetens the filling.
• Pumpkin puree: canned pumpkin (such as Libby’s 100% pure pumpkin) or homemade both work. Do not use pumpkin pie filling, which is already sweetened and spiced.
• Eggs: give the cheesecake its structure. Let them come to room temperature too.
• Vanilla: adds warmth and depth.
• Cinnamon and nutmeg: the classic fall spice pair. You can swap in pumpkin pie spice (see Variations).

For the Topping

• Whipped cream: easy to make from scratch with heavy whipping cream. To pipe it like the photos, use a Wilton decorating set with a large star tip.
• Chopped pecans (optional): for a little crunch on top.

How to Make Pumpkin Cheesecake from Scratch

The full recipe with amounts is in the recipe card below. Here’s how it comes together.

1. Prep the oven and pan. Preheat the oven to 350°F, grease a 9-inch springform pan, and set a pan of water on the bottom rack. Set out your cream cheese and eggs early so they’re at room temperature.
2. Make the crust. Crush the graham crackers in a food processor (you could use a zip-top bag and rolling pin, but that’s too much work for me). Stir in the sugar and melted butter.
3. Press and pre-bake. Press the crumbs over the bottom and about two-thirds of the way up the sides of the pan. Bake 5 minutes, then let it cool while you make the filling.
4. Beat the cream cheese. Beat the cream cheese, sugar, and vanilla until smooth and fluffy, scraping the bowl with a silicone spatula so there are no lumps. I use my Bosch Universal mixer, but any stand or hand mixer works.
5. Add the rest, gently. Add the pumpkin, eggs, cinnamon, and nutmeg and mix only until combined. Over-mixing whips air into the batter, and those bubbles are often blamed for cracks.
6. Bake. Pour the filling into the crust and bake on the rack above the water pan for 60 to 70 minutes, until the edges are set and the center still has a slight wobble.
7. Cool, then chill. Let the cheesecake cool to room temperature with the ring still on. Then refrigerate at least 4 hours. I usually leave mine overnight, up to 24 hours.
8. Release and decorate. Run a thin knife around the edge before you open the springform ring, then top with whipped cream and pecans. Slice and serve with a pie server.

Tips for a Creamy, Crack-Free Pumpkin Cheesecake

I used to stress about cheesecake cracks. Now I do what I can to prevent them and cover up the rest with whipped cream. Here’s what helps most.

Do You Need a Water Bath for Pumpkin Cheesecake?

You don’t need a full water bath, but steam helps. I set a pan of hot water on the bottom rack and bake the cheesecake on the rack above it. The moist heat bakes the filling more evenly and cuts down on cracks, and you skip the hassle of wrapping your pan in foil.

How to Tell When Pumpkin Cheesecake Is Done

Give the pan a gentle nudge. The outer edge should look set and slightly puffed, while the center 2 to 3 inches should still jiggle a bit, like set gelatin. It finishes setting as it cools and chills. If the whole thing is firm when you pull it, it’s likely over-baked and more prone to cracking.

Common Problems and Fixes

• Cracked top: usually from over-baking, over-mixing, or cooling too fast. Cover it with whipped cream and nobody will know.
• Lumpy batter: the cream cheese was too cold. Let it sit out about an hour before you start.
• Soggy crust: don’t skip the 5-minute pre-bake, and let the crust cool before adding the filling.
• Sunken or runny center: it came out too soon or wasn’t chilled long enough. Give it the full chill time before slicing.
• Messy edges: run a knife around the pan before releasing the ring. Learn from my mistakes on this one!

Make-Ahead Pumpkin Cheesecake Timeline for Thanksgiving

Cheesecake is one of the best make-ahead Thanksgiving desserts because it needs time in the fridge anyway. Here’s how I plan it:

• Two days before (Tuesday): shop and set out cream cheese and eggs.
• The day before (Wednesday): bake the cheesecake in the morning, cool it, and chill it in the pan overnight.
• Thanksgiving Day: release the ring, add whipped cream and pecans just before serving.

You can bake it as early as Monday. It keeps well in the fridge, but wait to add whipped cream until the day you serve it.

How to Make Pumpkin Cheesecake Without a Springform Pan

No springform pan? You still have options. I’ve only baked this one in a springform pan, so treat these times as starting points and check early.

• 9-inch cake pan: use one with sides at least 2 inches tall. Line it with a parchment paper sling so you can lift the cheesecake out after chilling. Bake time is about the same.
• 9×13 pan for pumpkin cheesecake bars: the filling is thinner, so start checking around 35 to 40 minutes. Chill, then cut into squares.
• Muffin tin for mini cheesecakes: use paper liners with a spoonful of crust in each. Start checking around 18 to 20 minutes.

Pumpkin Cheesecake Variations and Substitutions

There are lots of easy ways to make this cheesecake your own. I’m not going to judge you if you try all of them!

• Pumpkin pie spice: replace the cinnamon and nutmeg with about 1 1/4 teaspoons pumpkin pie spice. Add a pinch of ginger or cloves if you like more spice.
• Gingersnap crust: swap gingersnap crumbs (Anna’s ginger thins work great) for the graham crackers for a spicier crust.
• Pecan crust: replace about half the graham cracker crumbs with finely chopped pecans.
• Homemade pumpkin puree: roasted pumpkin tastes amazing but is often wetter than canned. Let it drain in a fine-mesh strainer for 30 minutes so your filling isn’t watery.
• Crustless pumpkin cheesecake: skip the crust, grease and line the pan well with parchment, and bake the filling on its own.
• Toppings: a drizzle of caramel, a sprinkle of chocolate chips, candied pecans, or a thin layer of sweetened sour cream if you want a tangy topping.

Want a Free Printable Thanksgiving Planner?

If Thanksgiving feels overwhelming, my printable Thanksgiving planner will help you get organized. It includes checklists, menus, and a cooking timeline so the whole day goes smoother.

What to Serve with Pumpkin Cheesecake

Pumpkin cheesecake is rich, so it’s best after a big meal with coffee or hot cider. It’s the dessert that ends our Thanksgiving dinner, usually after:

• No-Fail Upside Down Turkey
• Instant Pot Mashed Potatoes and homemade gravy
• Southern Cornbread
• Kale Apple Salad with Pomegranates and Pecans

Hosting a smaller crowd? These alternatives to turkey for Thanksgiving pair just as well.

How to Store Leftover Pumpkin Cheesecake

Cover leftover cheesecake tightly with plastic wrap or foil, or store slices in an airtight container. It keeps in the fridge for 5 to 7 days. Wrapping it well keeps it from drying out or picking up fridge odors. Serve it cold; I don’t recommend warming it up.

Can You Freeze Pumpkin Cheesecake?

You can, but I don’t love it. In my experience, frozen cheesecake gets a little crumbly and soggy at the same time. If you need to freeze it, freeze it plain (no whipped cream), wrap it well in plastic wrap and foil, and use it within a month. Thaw it overnight in the fridge.

Pumpkin Cheesecake FAQ

More Fall and Thanksgiving Desserts