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This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good. It’s an excellent make-ahead dessert that takes very little effort to prepare, yet it’s stunning to serve. 
Now that it is officially autumn and the leaves are starting to show their beautiful vibrant colors underneath, I thought I would celebrate the start of a new season with this showstopping dessert: my best pumpkin cheesecake recipe! 
Why this pumpkin cheesecake recipe is the best:
- It’s effortless to make. This recipe is extremely simple to make. All you have to do is mix all the ingredients and bake. There is no special technique or anything complicated when it comes to making this pumpkin cheesecake. I don’t fuss with a water bath or pre-baking the crust. It does take a lot of time between the baking, cooling and chilling. So you have to be patient, but it’s well worth it.
- It’s super flavorful. It’s all about adding bold flavors to the mix because pumpkin on its own is very mild in taste. So that is why I chose an Oreo cookie crumb crust because the dark chocolate flavor pairs well with the pumpkin. And you can’t have pumpkin without pumpkin pie spice which is a perfect medley of spices designed to go with pumpkin. I also went with brown sugar instead of granulated sugar for a warm caramel touch to the cheesecake.
- Perfectly creamy and silky texture. The texture of this cheesecake is velvety-smooth. The cheesecake is dense and creamy while the whipped cream is light and creamy, so it gives a perfect mouth-feel in every bite.
- Here are some reviews:
“One of the best cheesecakes I have made. Creamy with pumpkin the perfect texture. A great alternative to the ordinary pumpkin pie and a nice twist on cheesecake. This recipe is a definite keeper.” – Vicki
“I made this for Thanksgiving and it was a hit! Not only was it gorgeous to serve, but my goodness was it ever delicious!!!” – Monica
How to make pumpkin cheesecake:
(the ingredient amounts are listed in the printable recipe card further below)
- First, you start by mixing your Oreo cookie crumbs with some melted butter. Press the mixture into the bottom of a 9″ springform pan. Set aside.
- In a large bowl, beat the cream cheese with the brown sugar until smooth.
- Beat in the eggs, one at a time, on low speed.
- Add in the flour, pumpkin pie spice, and vanilla extract. Beat again until blended.
- Stir in the pumpkin puree by hand until thoroughly combined.
- Pour the batter into the prepared baking pan and bake for about 50 minutes or until the center is almost set.
Expert tips:
- Grease the sides of the pan with butter or non-stick cooking spray. This will help prevent the batter from creeping up the side and then falling.
- Beat in the eggs on the lowest possible speed to prevent too much air from being incorporated into the batter. Too much air will cause the cheesecake to collapse and over-beating will cause it to crack while baking. (source: What’s Cooking America)
- Adding a bit of flour to the batter. This helps firm up the cheesecake without relying solely on the eggs and because there is quite a bit of water content in pumpkin puree, you need a bit of flour to compensate and thicken things up. (source: Delish.com)
- Stir in the pumpkin puree by hand instead of continuing to use your electric beater. This will help work out some of the air that was incorporated while beating in the eggs.
- Bake on a cookie sheet. The batter is quite thin and unless your springform pan is watertight, this will prevent any leakage from burning onto the bottom of your oven.
FAQ:
- How to tell when a cheesecake is done. A cheesecake is done when the center is almost set. You want 2-3 inches of the center to still be jiggly when gently shaken because it will continue to cook as it slowly cools.
- How to cool a cheesecake. Let the cheesecake cool completely to room temperature on your countertop. Then chill it in the fridge for a minimum of 2 hours or overnight. Chilling a warm cheesecake will trap condensation and make it soggy. It’s also best to chill the cheesecake overnight to give it time to set to a perfect consistency.
- How to freeze cheesecake. Place the cooled cheesecake, uncovered, on a baking pan and freeze until firm. Remove the cheesecake from the freezer, tightly wrap in heavy-duty aluminum foil and place in a freezer bag. Seal, label, and store in freezer for up to 3 months. Thaw the cheesecake in the refrigerator overnight and garnish your cheesecake (with whipped cream) just prior to serving. (source: Rachel Ray)
You might also like:
- Pumpkin Spice Coffee Cake
- Pumpkin Pie with Salted Caramel Whipped Cream
- Moist and Easy Pumpkin Bread
- Ultimate Cherry Cheesecake
- White Chocolate Cheesecake
This pumpkin cheesecake is ultra-creamy with the perfect harmony of pumpkin and spice. It’s easy to make and can be made in advance. It’s ideal for the busy holiday season.
Did you make this recipe? Please kindly leave a comment with your star rating below.
Best Pumpkin Cheesecake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
- Author: Lily Ernst
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 8-10
- Category: dessert
- Method: bake
- Cuisine: American
Description
This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good!
Ingredients
Crust
- 1 1/2 cups (170g) Oreo cookie crumbs
- 4 tbsp melted butter
Filling
- 3 – 8oz pkgs cream cheese, softened
- 1 cup (200g) brown sugar
- 4 large eggs
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 3/4 cups (15oz) canned pure pumpkin puree
Topping
- 1 cup (250ml) heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla
- 1 tsp ground cinnamon for dusting if desired
Instructions
- Preheat oven to 325F and grease the sides of a 9″ springform pan.
- In a small bowl, mix the cookie crumbs with the melted butter until all is moistened. Press the mixture into the bottom of the springform pan. Set aside.
- In a large bowl, beat the cream cheese and brown sugar together with an electric mixer until smooth.
- Beat in the eggs, one at a time on the lowest speed. Then mix in the flour, pumpkin pie spice and vanilla until blended.
- Stir in the pumpkin puree by hand using a rubber spatula until well combined. Pour the batter into the prepared springform pan.
- Bake for 50-55 minutes or until the center is almost set. You want 2-3″ of the center to still be jiggy when gently shaken.
- Remove from oven and run a thin knife along the sides to loosen the edges from the pan. Let cool completely on a cooling rack. Cover and refridgerate for a minimum of 4 hours or overnight.
- When ready to serve; remove the rim and set the cheesecake on a plate or cake stand.
- Beat the heavy cream, sugar and vanilla until soft to medium peaks form. Spoon over top of the cheesecake and sprinkle with a bit of cinnamon if desired.
Notes
This cheesecake will last up to 5 days covered and refrigerated without the whipped cream. If it’s already topped with whipped cream, consume within 2-3 days.
To Freeze – Place the cooled cheesecake, uncovered, on a baking pan and freeze until firm. Remove the cheesecake from the freezer, tightly wrap heavy-duty aluminum foil and place in a freezer bag. Seal, label, and store in freezer for up to 3 months. Thaw the cheesecake in the refrigerator overnight and garnish your cheesecake (with whipped cream) just prior to serving.
Expert tips:
- Grease the sides on the pan with butter or non-stick cooking spray. This will help prevent the batter from creeping up the side and then falling.
- Beat in the eggs on the lowest possible speed to prevent too much air from being incorporated into the batter. Too much air will cause the cheesecake to collapse and over-beating will cause it to crack while baking.
- Adding a bit of flour to the batter. This helps firm up the cheesecake without relying solely on the eggs and because there is quite a bit of water content in pumpkin puree, you need a bit of flour to compensate and thicken things up.
- Stir in the pumpkin puree by hand instead of continuing to use your electric beater. This will help work out some of the air that was incorporated while beating in the eggs.
- Bake on a cookie sheet. The batter is quite thin and unless your springform pan is watertight, this will prevent any leakage from burning onto the bottom of your oven.
Cheesecakes Fall Thanksgiving
by Lily Ernst on Sep 27, 2019 (updated Jan 24, 2023)
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14 comments on “Best Pumpkin Cheesecake”
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Michelle —Reply
When making this should I put the cheese cake pan in a bigger pan with water to stop cracks when baking? Or is it ok as is
Lily Ernst —Reply
I think it’s okay as is. Even if it does crack, you’re covering it with whipped cream anyway, so save the extra step.
Kathy —Reply
Definitely the best Pumpkin Cheesecake that I have made so far…. I had no Oreo’s so I used a plan biscuit,,, still tastes amazing but I am sure the Oreo’s would take this cake to the next level….
Lily Ernst —Reply
Thank you for your lovely feedback, Kathy! I’m so happy you enjoyed the cheesecake:)
Vicki Klassen —Reply
One of the best cheesecakes I have made. Creamy with pumpkin the perfect texture. A great alternative to the ordinary pumpkin pie and a nice twist on cheesecake. This recipe is a definite keeper.
Lily Ernst —Reply
Thank you for your lovely review, Vicki! Stay safe and happy holidays!
Greg Banowetz —Reply
I AM A CHEF WITH A BAKERY AND THIS IS MY FAVORITE PUMPKIN CHEESECAKE RECIPES THE ONLY THING I DO IS IN THE CRUST I ADD 1/4 C SUGAR
AND YES I MAKE MY OWN PUMPKIN PIE SPICE FROM YOUR RECIPES THANK YOU OH SO MUCHLily Ernst —Reply
You’re very welcome, Greg! I’m so happy this is your favorite recipe and thank you for your lovely comment!
Monica —Reply
I made this for Thanksgiving and it was a hit! Not only was it gorgeous to serve, but my goodness was it ever delicious!!!
Lily Ernst —Reply
Thank you so much for your kind words and I’m thrilled it was a hit!
Larry Gaines —Reply
There is no article or recipe for your soft butter cookies
Lily Ernst —Reply
Thank you for letting me know, Larry. Just re-sent the email with the correct link. Sorry for any inconvenience.
Josette —Reply
I am sending this link to one of my best friends ASAP- she has been searching for the perfect pumpkin cheesecake recipe for her husband’s October birthday. 🙂 It looks SO good!
Lily Ernst —Reply
Hey Josette!
It’s been a long time. How are you? Thanks for sending the link and hope your friend and her husband like the cheesecake!
