Delicious Philadelphia-style pumpkin cheesecake with a pumpkin spiced flavored filling and a buttery graham cracker crust. It's pumpkin pie meets a cheesecake.
👍Why you should try this cheesecake
This easy-to-make Philidelphia Pumpkin Cheesecake is a copycat of the Cheesecake Factory™ Pumpkin Cheesecake—great holiday comfort food.
This is not a small "for two cheesecake." It is a full-size cooked cheesecake. Perfect for a party, a gift, or a family gathering. This is the perfect make-ahead dessert to get everybody talking.
You will love these other full-size cheesecake options like Easy Chocolate Chip Cheesecake and Blueberry Cream Cheese Coffee Cake. If you want smaller options, check out New York Cheesecake Bars and Easy Cheesecake Cupcakes.
Inspired by Cheesecake Factory™ Pumpkin Cheesecake at Epicurious. This recipe has been around the internet for over 20 years.
- The Pumpkin: This recipe calls for pumpkin puree. You can make your own or buy it. Be sure not to get pumpkin pie filling—it is not the same.
- Cream Cheese: Use a quality full-fat cream cheese that is allowed to rest at room temperature to soften. You can do a brief microwave. Softening is important to prevent lumps and cracking.
- Eggs: They should also be at room temperature.
- Spicing: cinnamon, nutmeg, and allspice are recommended, or use Pumpkin Pie Spice, which will also have ginger and cloves.
- Graham cracker crumbs—gingersnaps can be used—use the same volume.
- Pantry Ingredients—Sugar, butter, vanilla extract
👨🍳How to Make Philidelphia Pumpkin Cheesecake
- Prepare graham cracker crust with graham cracker crumbs, butter, and sugar. Bake in a springform pan.
- Mix cream cheese, sugar, and vanilla extract.
- Mix in pumpkin, eggs, and spices. Pour into the pan.
- Bake until brown around the edges—about 60 minutes.
- Turn off the oven and prop open the door slightly for 60 minutes.
- Cool at room temperature for a few hours more, then refrigerate until cold.
⏰How long does it take to cook cheesecake
Total baking time can vary, but a reasonable estimate is one hour, but do a quick check for done at 50 minutes.
You are looking for the edges to be slightly browned and slightly puffy. The center will look like it is just starting to set up and still have some jiggle.
How to prevent cracking of cheesecakes
There are several things to do to prevent cheesecake cracking.
- Get your eggs and cream cheese to room temperature. This will let the ingredients come together easier with less air trapping.
- Overmixing can trap air in the batter and affect the texture. Get it thoroughly mixed, and then quit mixing.
- The cooked cheesecake can stick to the sides of the pan and crack during cooling. When done cooking, before cooling, run a sharp knife around the edge of the cheesecake down to the crust.
- Sudden changes in temperature cause cracks, so don’t open the oven door if possible. And slowly cool after cooking, following the recipe directions.
- Overbaking will cause a firm top leading to cracking while cooling.
- A water bath will also help. It is covered below in the FAQs.
Philadelphia-style cheesecake mainly uses cream cheese with additives. New York-style cheesecake usually has sour cream or heavy cream mixed in the batter.
Interestingly, the original recipe (probably similar to this one) had a thin sour cream layer on top.
If you don't have a springform pan, you will have trouble getting the cheesecake out of the pan. You probably will destroy it trying, so it is not recommended.
This uses an 8 to 9-inch springform pan. A 10-inch springform pan is too big. A 9-inch will cook a bit faster since it is thinner than an 8-inch.
Many recipes recommend a “water bath” for baking cheesecakes. Briefly, you warp the bottom and sides of the springform pan in foil to keep water out. Set it in about 1 inch of hot (boiling or close) water in the oven.
The added moisture will help decrease cracking and slow the cooking to help the texture. I have done this number of times on cheesecakes, and except for me making a mess, I don't see much difference for me.
So the choice is yours, but please review my "How to prevent cheesecake cracking" section above.
Good refrigerated for 3-4 days. Good in the freeze for 2-3 months.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Allow cream cheese and eggs to come to room temperature. Preheat the oven to 350° with the rack in the center.
Crush 9-12 graham crackers but not into dust. You need 1 ½ cups of crumbs.
Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
Prep an 8 or 9-inch springform pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes, then remove to cool while making the filling.
In a large bowl, combine the three 8 oz packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Mix with an electric mixer until smooth.
Add 1 cup of pumpkin, three eggs, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice. Mix until thoroughly combined but do not over-mix.
Mix until smooth and pour the filling into the pan.
Bake until brown around the edges and slightly puffing. That will be about 60 minutes, depending on your oven. But take a fast peek at 50 minutes to be sure it is not cooking too fast. Turn off the oven and prop open the door open only an inch or two for 60 minutes. Then cool at room temperature for a few hours, then refrigerate until cold (4-6 hours or overnight.)
Philadelphia Pumpkin Cheesecake
- 9-12 graham crackers - crushed 1 ½ cups
- 5 tablespoons butter
- 1 tablespoon sugar
- 1 cup sugar
- 24 oz cream cheese - full fat at room temperature
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs - room temperature
Spices or use 1 teaspoon of pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- Allow cream cheese and eggs to come to room temperature. Preheat the oven to 350° with the rack in the center.
- Crush 9-12 graham crackers but not into dust. You need 1 ½ cups of crumbs.
- Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
- Prep an 8 or 9-inch springform pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes, then remove to cool while making the filling.
- In a large bowl, combine the three 8 oz packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Mix with an electric mixer until smooth.
- Add 1 cup of pumpkin, three eggs, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice. Mix until thoroughly combined but do not over-mix.
- Mix until smooth, and pour the filling into the pan.
- Bake until brown around the edges and slightly puffing. That will be about 60 minutes, depending on your oven. But take a fast peek at 50 minutes to be sure it is not cooking too fast. Turn off the oven and prop open the door open only an inch or two for 60 minutes.
- Cool at room temperature for a few hours more then refrigerate until cold (4-6 hours or overnight) before serving.
Your Own Private Notes
- This is not a recipe to adjust the size. You are asking for failure.
- Commercial pumpkin puree is recommended. It seems to have more flavor than homemade. Do not use pie filling.
- The cream cheese and eggs need to be at room temperature to mix smoothly.
- Use an 8 to 9-inch springform pan and give it a good coat of butter. Do not try to use a different pan.
- Spicing as suggested or 1 teaspoon of pumpkin pie spice. Not both.
- Do not over-mix. It will add air and cause cracking.
- Done is when the edges are browning and puffing some. The center is starting to set. It will still jiggle some.
- See the post for a discussion of cracking and water baths.
- Cool in the oven with the door slightly open (about ½ inch) for about an hour, then another few hours at room temperature. Then refrigerate until cold before cutting.
- I like to run a knife or spatula around the edge of the pan to where the crust starts when done cooking.
- Good refrigerated for 3-4 days and frozen for 2-3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's note: Originally Published October 22, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
This cheesecake's a winner. The recipe's ez peezy to do. Mentioned it to a friend who suggested ginger snaps for the crust. I think I'll try it on my next go around and also use cinnamon only for the seasoning. I found by using less pie type spices in pumpkin based desserts that the pumpkin is a lovey flavor needing little enhancement.
Thanx for sharing Dr Dan.
Thank you for your Thanksgiving menu ideas. Cheesecake was a big hit this Halloween I had no leftovers!
I have just recently changed from pc to mac don't forget you get a free year of tech support from apple, by the way great blog.... And great recipes.... 1-800-275-2273 Apple support.
Thanks for the note. Mostly I have it in hand. I'm very disappointed in Adobe refusing to migrate my Creative Suite to the Mac. Also I'm so use to outlook for email (more than 20 years ) it is a little hard to adjust. I did buy Applecare for 3 years.
I am excited to try the cheesecake recipe. I cannot get enough pumpkin recipes. I will use the origional pie spices that are on the canned pumpkin. It's the best combo for me
Thank you for this recipe. Just wished it was printable
Thanks for the note. There is a print button in the "recipe card" area near the bottom of the post just under the thumbnail picture.
This looks positively delightful and I want to make it soon. Probably not for Thanksgiving though; my family would complain if I made anything other than traditional pumpkin pie. It certainly looks easy, and I like easy!
This looks great, plan to make for Halloween. I know your busy, but will you be posting any make ahead or easy thanksgiving recipes?
Thanks for the note. I'm just keeping my head above water right now. I'm doing popcorn balls tomorrow for Halloween but November is tied up with work and a medical convention so I may not have much but I need to... We are hosting Thanksgivings for the first time in several years. I'm thinking a breakfast thing or dessert since dinner is always the same. I love those recipes and have already published them... Maybe I'll add a green bean casserole for grandpa since he loves it. It is just every recipe uses cream soup (I refuse) and those disgusting canned onion things... The mind is starting to work...
Could you please post your Thanskgiving menu like you did last year, so I can copy it (I'm old, but a new cook & your recipes have changed my family's stomachs)! My family really enjoyed last years spread, they especially liked your dressing/stuffing recipe
Ok just my guess based on many years but I haven't asked the boss yet.
Main course always turkey.
Sausage dressing. https://www.101cookingfortwo.com/moms-sausage-bread-turkey-stuffing/
Clark family sweat potato casserole. https://www.101cookingfortwo.com/putnam-family-sweet-potato-casserole/
Broccoli slaw. https://www.101cookingfortwo.com/broccoli-slaw/
Mashed potatoes and gravy.
Peas… just plain old frozen peas. In our house turkey and frozen peas travel together.
Raw carrots, celery, etc.
There is usually another hot veggie. This has been various experimental dishes over the years and where I’m aiming the green bean casserole experiment but I have to test drive it first. Last years experiment took me 2 hours of work. It was good but really 2 hours of real work on the holiday... not happening.
Dessert is pumpkin pie… the recipe on the can. And other pies from our local pie store. Breads from one of two stores.
Cheap sweat champagne. It just goes well with turkey.
I still work full time and the breads and deserts are just always purchased, you can’t do everything. Maybe next year when I'm not working the day job.
This is a lot of food with lots of work and leftovers. Usually 5-10 people.