The Ultimate Pumpkin cheesecake

Pumpkin pie is a classic, but have you ever had pumpkin cheesecake? This Creamy Pumpkin Cheesecake is smooth, velvety, and packed with cozy fall flavor. With a spiced graham cracker crust, creamy pumpkin filling, and a dollop of whipped cream on top, this dessert is a fall showstopper.

If you’re looking for the perfect Thanksgiving dessert (or just a treat to enjoy with a PSL in hand), this cheesecake is it. Plus, baking it in a water bath helps keep it crack-free and perfectly creamy.

You can shop all ingredients and tools here at Walmart. Or Check out my Muffin must have tools on Amazon!

Why You’ll Love This Cheesecake

• Rich and creamy – The perfect mix of tangy cheesecake and pumpkin spice goodness.

• The best fall dessert – A fun twist on classic pumpkin pie.

• Crack-free results – A simple water bath keeps your cheesecake smooth.

• Make-ahead friendly – Chill overnight and it’s ready to go for your gathering.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• 4–5 tbsp unsalted butter, melted

• 3 tbsp sugar

• ⅛ tsp salt

• ½ tsp cinnamon

For the Filling:

• Two 8 oz blocks cream cheese, room temperature

• 1 cup sugar

• ½ cup pumpkin purée

• 1 ½ tbsp all-purpose flour

• 2 tsp vanilla extract

• ¼ tsp salt

• 3 large eggs, room temperature

• ¼ cup sour cream, room temperature

• 1 tsp pumpkin pie spice

Step-by-Step Instructions

Step 1: Make the Crust

Preheat oven to 350°F.Mix graham cracker crumbs, sugar, salt, cinnamon, and melted butter until the mixture looks like wet sand. Press firmly into the bottom of a springform or cheesecake pan. Blind bake for 8–10 minutes, then remove from oven. Lower oven temperature to 325°F.

Step 2: Make the Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy. Mix in flour, vanilla, salt, and pumpkin pie spice. Add eggs one at a time, mixing on low speed until just incorporated — don’t overmix. Fold in sour cream and pumpkin purée until smooth.

Step 3: Assemble & Bake

Pour the filling over the pre-baked crust. Place the cheesecake pan inside an 8-inch cake pan, then set both inside a larger 12-inch pan. Fill the outer pan with hot water halfway up the sides to create a water bath.

Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.

Step 4: Cool & Chill

Turn off the oven and let the cheesecake sit in the water bath until the water is lukewarm. Remove from the pan, cover, and refrigerate overnight for the best texture.

Step 5: Serve

Top with whipped cream and a sprinkle of cinnamon before serving. Slice and enjoy the creamy pumpkin perfection!

Tips for Success

• Use room temperature ingredients – This keeps your filling smooth and lump-free.

• Don’t skip the water bath – It keeps your cheesecake moist and prevents cracking.

• Chill overnight – Cheesecake always tastes better after a full chill time.

• Slice with a hot knife – Run your knife under hot water and wipe dry between slices for perfect presentation.

This Pumpkin Cheesecake is rich, creamy, and full of cozy autumn flavor. It’s the perfect dessert for Thanksgiving, Friendsgiving, or any fall get-together.

If you make this cheesecake, tag me on Instagram @sprinklemesyd  I’d love to see how you’re celebrating pumpkin season! 🎃🍁