Easy pumpkin cheesecake that you can bake at home. Inspired by The Cheese Cake Factory, it comes complete with a graham cracker crust and a creamy pumpkin filling spiced just right.
Introduction
Give it as a gift or take one to the party—everybody deserves something very special this year. This is the perfect make-ahead dessert to get everybody talking.
NOTE: THIS IS A FULL-SIZE CHEESECAKE AND IS NOT "FOR TWO" FRIENDLY.
We needed a special treat for out of town company, and my wife AKA "pumpkin hound" had a hard week recovering from a cold. So this one was for her.
Inspired by Cheesecake Factory Pumpkin Cheesecake which has top reviews. This recipe has been around the internet for over 20 years. Just a few minor adjustments for ease and complete step-by-step instructions for you.
This is a Philadelphia-style cheesecake which means mainly cream cheese with additives. New York style cheesecake will usually have sour cream or heavy cream mixed in the batter. An interesting fact is that the original recipe (probably similar to this one) reportedly had a thin sour cream layer on top.
My Rating
A wife rating... way up there.
📋Ingredients
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 thing.
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.
The Eggs: Should also be room temperature.
Spicing: cinnamon, nutmeg, and allspice is recommend or use 1 teaspoon of Pumpkin Pie Spice which will have some ginger and cloves also.
The Crust
This uses a simple graham cracker crust. Crumble the crackers then add some melted butter and cinnamon. Then spread it over the bottom a well-buttered springform pan and slightly up the side and bake to firm it up. You could use gingersnaps of something similar if you wish instead of graham crackers.
♨️Baking
Bake on a middle rack of a preheated 350° oven. Total baking time can vary a bit but a good 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 a little bit of puffiness. The center will look like it is just setting up and still have some jiggle.
When the cheesecake is done, turn off the oven and use a wooden spoon to prop open the oven do0r about ½ inch to allow slow cooling for about 1 hour more. Then move to room temperature for a few hours before refrigerating.
The Pan
This uses an 8 to 9-inch spring-form pan which are very common. Do not use a regular pan. A 10-inch spring-form pan is too big here.
Cracking of Cheesecakes
There are several causes of cheesecakes cracking.
>Sudden large changes in temperature so don’t open the oven door if possible.
>Over mixing can trap air in the batter. Just get it completely mixed and then stop.
>Over baking will cause a firm top leading to cracking while cooling.
Water Bath
Many recipes recommend a “water bath” for baking cheesecakes. Briefly, you warp outside of the spring-form pan in foil and set it in about 1 inch of very hot (boiling or close) water in the oven.
The benefits are the added moisture will help decrease cracking and slow the cooking a bit 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. I now generally skip it. So the choice is yours.
Storage
Good refrigerated for 3-4 days. Good in the freeze for 2-3 months.
📖Cheesecake Recipes
Easy Chocolate Chip Cheesecake
Blueberry Cream Cheese Coffee Cake
🖼️Step-by-Step Photo Instructions
Allow cream cheese and eggs to come to room temperature. Preheat oven to 350° with the rack in the center of the oven.
Crush 9-12 graham crackers but not into dust. You need 1 ½ cup 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 spring-form 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 cream cheese, one cup sugar, and one teaspoon vanilla. Mix with an electric mixer until smooth.
Add one cup 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 completely combined but do not over mix.
Mix until smooth and pour the filling into the pan.
Bake until browning around the edges. 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 slightly for 60 minutes. Then, cool at room temperature for a few hours then refrigerate until cold (4-6 hours or overnight.)
📖Full Recipe
Pumpkin Cheesecake
Ingredients
Crust
- 9-12 graham crackers - crushed 1 ½ cups
- 5 tablespoons butter
- 1 tablespoon sugar
Filling
- 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
Instructions
- Allow cream cheese and eggs to come to room temperature. Preheat oven to 350° with the rack in the center of the oven.
- Crush 9-12 graham crackers but not into dust. You need 1 ½ cup 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 spring-form 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 cream cheese, one cup sugar, and one teaspoon vanilla. Mix with an electric mixer until smooth.
- Add one cup 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 completely combined but do not over mix.
- Mix until smooth and pour the filling into the pan.
- Bake until browning around the edges. 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 door slightly for 60 minutes.
- Cool at room temperature for a few hours more then refrigerate until cold (4-6 hours or overnight) before serving.
My Private Notes
Recipe Notes
Pro Tips
- 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.
- The cream cheese and eggs do need to be room temperature to mix smoothly.
- Use an 8 to 9-inch springform pan. Give it a good coat of butter. Do not try to use a different pans.
- 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.
- A water bath baking method is optional. You may have less cracking.
- Cook 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 spatula around the edge of the pan when it comes out of the oven to loosen it while still soft.
- 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.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's note: Originally Published October 22, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Bob Pulley
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.
Leslie
Thank you for your Thanksgiving menu ideas. Cheesecake was a big hit this Halloween I had no leftovers!
Dana Thomas
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.
DrDan
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.
Dan
Marilyn
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
DrDan
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.
DrDan
Joan Searcy
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!
Leslie
This looks great, plan to make for Halloween. I know your busy, but will you be posting any make ahead or easy thanksgiving recipes?
DrDan
Hi Leslie,
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...
Dan
Leslie
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
DrDan
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.
Dan