Pumpkin Cheesecake
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Pumpkin cheesecake is silky, sweet, smooth, and everything that is right in the world. This is a total fall no-brainer and the perfect addition to any meal.
How do I love pumpkin cheesecake? Let me count the ways… Well. All of them. I just adore this recipe so much it is almost indescribable. But if I had to describe my love, it would have to be as infinite.
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Thankfully our pumpkin cheesecake recipe is super easy to make, so we can prepare it for every holiday and the occasional random Wednesday. I love to serve it alongside some crockpot ham, homemade mashed potatoes, and oven roasted green beans!
Pumpkin Cheesecake
Pumpkin Cheesecake Ingredients
Ingredients for Graham Cracker Crust
- Crushed graham crackers (about 8-9 whole crackers)
- Sugar
- Salted butter, melted (about 5 tablespoons)
Ingredients for Filling
- Pure pumpkin puree (this is NOT the same as pumpkin pie filling!)
- Sweetened condensed milk
- Eggs
- Cream cheese
- Pumpkin pie spice (store brand works, but our pumpkin pie spice recipe is the best!)
How do you make a pumpkin cheesecake?
How to make the crust
⭐ First, combine crushed graham crackers, sugar, and butter until mixed well.
⭐ Than, press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
How to make the filling
⭐ First, in a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Add pumpkin puree and pie spice, and continue to beat until fully incorporated.
⭐ Then, slowly pour in sweetened condensed milk while continuing to mix.
⭐ Next, reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture.
⭐ Then, pour cheesecake batter into springform pan and bake on center oven rack at 300 degrees for about 60 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
⭐ Finally, allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.
Tips for Making Cheese cake
⇨ Allow ingredients for filling to come to room temperature before beginning.
⇨ Tap the side of your pan with a wooden spoon to release any air pockets that may have been created when mixing.
⇨ Use Sweetened Condensed Milk instead of granulated sugar for a smoother, creamier finish.
⇨ When the cheesecake is finished cooking, the center should still be a little bit wobbly. It will firm up as it cools.
⇨ Add the eggs one at a time and beat slowly to avoid creating large air bubbles in your filling.
⇨ To cut the perfect slice of cheesecake use a sharp smooth blade knife (not serrated) and swipe it with a small amount of vegetable oil before cutting. Slice in a single downward motion (not back and forth).
More Pumpkin Recipes We Love
See all our pumpkin recipes!
More Recipes with Sweetened Condensed Milk
Check out all our sweetened condensed milk recipes!
Recommended Tools
- Springform pan – We use a 9 inch springform pan for this recipe. If you want to be able to remove your cheesecake from the pan, a springform is your best bet.
- Spatula – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
- Electric mixer – You’ll want an electric mixer for beating the filling to the proper consistency.
- Parchment paper – If you want to get your cheesecake off the bottom of your springform pan, definitely line it with a circle of parchment paper!
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How to Make Pumpkin Cheesecake
Pumpkin Cheesecake
Ingredients
Crust
- 1 ½ cups crushed graham crackers about 8-9 whole crackers
- ¼ cup sugar
- ⅓ cup salted butter melted (about 5 tablespoons)
Filling
- 1 can pure pumpkin puree 15 ounces (about 2 cups)
- 1 can sweetened condensed milk 14 ounces (about 1 1/4 cups)
- 4 eggs
- 8 ounces cream cheese
- 1 ½ teaspoon pumpkin pie spice
Instructions
Crust
- Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
Filling
- In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Add pumpkin puree and pie spice, and continue to beat until fully incorporated.
- Slowly pour in sweetened condensed milk while continuing to mix.
- Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture.
- Pour filling into springform pan and bake on center oven rack at 300 degrees for about 60 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
- Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.
Video
Notes
- This recipe works best if the filling ingredients are brought to room temperature before beginning.
- Pumpkin pie spice recipe (store bought works too).
Nutrition
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If you love cheesecake, definitely also try our easy caramel cheesecake recipe!
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That cheesecake looks absolutely delicious! Could you maybe tell me how much a can of pumpkin and a can of condensed milk translate to? I‘d love to try this recipe but pumpkin doesn’t come in cans around here… Thank you!
I’m so sorry, I just updated the directions with more detailed measurements! <3
I love cheesecake and I love pumpkin spice so I have a feeling this recipe for pumpkin cheesecake will be amazing! I must try it soon!
I’ve never made a cheesecake before, but I’m going to try this one cause it sounds amazing! Do you leave it in the springform pan when you put it in the refrigerator to set or do you remove it before placing the cheesecake in the fridge?
Yes, I leave it in the springform while it chills.
Where does the flour come in and how much? It’s mentioned in the tips, but not in the recipe.
I’m so sorry, this recipe doesn’t call for flour. I copied and pasted my tips from our caramel cheesecake recipe and forgot to remove that one! Oops!
Made this today to celebrate Thanksgiving, as I don’t enjoy pumpkin pie. This is the second cheesecake I’ve ever made, and the last one didn’t turn out well (and was also 10+ years ago), and I’ve been terrified to ruin another – but this recipe turned out BEAUTIFULLY, and was perfectly delicious. I’ve been making a lot of pumpkin items this autumn, and this is by far mine and my husband’s favourite – he even commented that it’s the best dessert I’ve ever made! I used the link to make pumpkin pie seasoning, and it worked perfectly!
Oh, I’m so glad to hear this, and Happy Thanksgiving!!!
Can this cheesecake be made a day or two in advance and kept in the fridge or freezer? Would the freezer be a better option?
Hi Lindsey – I haven’t tried freezing, but you can definitely keep it in the fridge for a few days! Hope that helps! xo
Hi, I was wondering if instead of doing the crushed graham cracker bottom if you could use a graham cracker plate that are already made? Thank you!
I haven’t tried, I’m sorry! Please let us know if you try!
Daisy, I made this yesterday with a premade graham cracker crust to bring to thanksgiving today and it turned out great! I am no baker so making the crust seemed daunting, but the premade crust made this so easy!
thanks for letting us know!
is it necessary to bake this in a water bath??
this recipe does not require a water bath
This recipe is so yummy there were no leftovers.
If not using pumpkin pie filling in can what is pumpkin purée?
A 15 oz. Can of pumpkin (Libby’s or any others brand) is what you will need. Sometimes it will say pure pumpkin, others times it will say pumpkin purée. Good luck!
Hi Patti
I see that you asked what the differences between pumpkin purée and pumpkin pie filling. They make two kinds of pumpkin in cans, one of them is the pumpkin pie filling, which comes with spices and sugar and everything and I think you just add eggs and a couple other things. The pumpkin purée is 100% pure pumpkin and nothing else, when using pumpkin purée, you need to add sugar, eggs, and other stuff that would go into a pumpkin pie. The pumpkin pie filling that they make is just easier because of the sugar and everything that’s added to it.
Thinking of making this for Thanksgiving but want to confirm the amount of cream cheese. Is it really only 8oz? Your other one had a lot more. Thanks.
Yes, because we’re adding 15 ounces pumpkin puree to this one 🙂
Can I bake it in a air fryer?
can I do this using pumpkin from the garden instead of canned stuff?
I haven’t tested it with homemade puree, but if you try it please let us know how well it works! xo
Is it possible to bake this cheesecake in a 10” springform pan? Would you have to change the baking time? The recipe sounds delicious!
I’ve made this several years in a row and it’s a favorite, is there any way to cut it down to a 7inch pan? What should my measurements be??
This is one of my staple recipes every year, and it’s a hit every time! I use fresh pumpkin instead of canned, and figured out through trial and error (many errors) that I need to drain off as much of the juice as possible or it will never set.
Recipe is simple enough for someone with minimal baking experience. It turned out perfectly creamy, smooth and delicious. I made a trial one before Thanksgiving and will definitely be making it again for our holiday dessert table.