Easy pumpkin cheesecake pairs pumpkin puree and warm spices with a brown butter graham crust, ready in about 8 hours 20 minutes with the overnight chill. It cuts into 12 slices and bakes gently in a water bath.

Why This Recipe Works

Brown butter in the crust does more than plain melted butter. Cooked until golden and nutty, it gives the graham crumbs a toasted, caramel-like flavor that stands up to the spiced filling.

The water bath is what keeps the top smooth. Steam around the pan bakes the custard slowly and evenly, so the surface is far less likely to crack or turn rubbery at the edges.

Room-temperature cream cheese and eggs blend into a smooth batter without overbeating. Less mixing means less air in the batter, and less air means a dense, creamy slice instead of a puffed one that sinks.

Easy pumpkin cheesecake Ingredients

For the crust

2 1/2 cups graham cracker crumbs (290 g)
1 cup (2 sticks) unsalted butter, browned
1/3 cup packed brown sugar (75 g)
1 teaspoon ground cinnamon
1/2 teaspoon salt

For the filling

32 ounces cream cheese (4 bricks), room temperature
1/3 cup granulated sugar (75 g)
1 cup packed brown sugar (225 g)
1 tablespoon vanilla bean paste
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/4 cup sour cream (60 g)
4 large eggs, room temperature
1 can (15 ounces) pumpkin puree

How To Make Easy pumpkin cheesecake

Make the crust

Prep the pan: Set the oven to 350°F (175°C). Grease a 9-inch springform pan, then line the bottom and sides with parchment so the cheesecake lifts out clean later.
Brown the butter: Melt the butter in a pan over medium heat until it turns golden and smells nutty. Pull it off the heat before it darkens, since burnt butter tastes bitter, then let it cool a little.
Mix the crumbs: Stir the graham cracker crumbs with the brown sugar, cinnamon and salt. Pour in only as much brown butter as it takes to make the crumbs look damp, like wet sand.
Press and bake: Press the crumbs into the bottom and up the sides of the pan. Bake for 15 minutes, then set the pan aside to cool.

Mix the filling

Beat the cream cheese: Beat the cream cheese with the granulated and brown sugars on low speed until smooth. Scrape the bowl often, because lumps hide along the sides.
Add flavor: Mix in the vanilla bean paste, salt, cornstarch, cinnamon, ginger, nutmeg and allspice. Then mix in the sour cream.
Add the eggs: Add the eggs one at a time and scrape the bowl after each. Keep the speed low so you don’t beat extra air into the batter.
Fold in the pumpkin: Mix in the pumpkin puree. Finish by hand with a spatula and check the bottom of the bowl for leftover cream cheese lumps.

Bake and chill

Fill the crust: Pour the batter into the cooled crust and smooth the top with a spatula.
Set up the water bath: Bring a kettle of water to a boil. Set the cheesecake in a larger pan, then pour boiling water into the larger pan. Wrap the springform pan in foil first if it isn’t leakproof.
Bake: Bake for 75 to 80 minutes. The edges should be set and the center should still jiggle slightly.
Cool in the oven: Leave the cheesecake in the oven with the door cracked open for about 1 hour. The slow drop in heat helps prevent cracks. Then move it to the counter and let it cool at room temperature.
Chill overnight: Refrigerate the cheesecake overnight before slicing. The filling firms up as it chills, which gives you clean slices.

Recipe Tips

Soften the dairy fully: Take the cream cheese and eggs out of the fridge well ahead of time. Cold cream cheese leaves lumps that are hard to beat out without overmixing.
Don’t overbake: Pull the cheesecake when the center still jiggles slightly. It keeps setting as it cools, and an overbaked one turns dry and cracks.
Wrap the pan well: Use a double layer of heavy-duty foil around the springform pan. Even a small leak will make the crust soggy.
Run a knife under hot water: Wipe the blade clean and dip it in hot water between cuts. The slices come out neat, with a clean edge.

What To Serve With Easy pumpkin cheesecake

Top each slice with whipped cream and a light dusting of cinnamon. A cup of strong coffee or espresso goes well next to the spiced, creamy filling.

Overhead view of a sliced pumpkin cheesecake on a plate with one slice topped with whipped cream

Close view of a creamy pumpkin cheesecake slice with a graham crust and whipped cream swirl

How To Store

Fridge: Cover the cheesecake and keep it in the fridge for 3 to 4 days.
Freezer: Freeze whole or sliced, wrapped tightly, for 2 to 3 months. Thaw it in the fridge overnight, never on the counter.
Make ahead: Bake it up to 2 days before serving. It needs the overnight chill anyway and tastes better after a full rest.

FAQs

Can I make pumpkin cheesecake without a water bath?

You can, but the texture will be less smooth and the top is more likely to crack. If you skip it, set a pan of hot water on the oven rack below the cheesecake to add some steam.

Why did my pumpkin cheesecake crack?

Cracks usually come from overbaking, overmixing, or cooling too fast. Pull it while the center still jiggles, keep the mixer on low, and let it cool in the oven with the door cracked.

Can I use fresh pumpkin instead of canned puree?

Yes, but drain it well. Fresh puree holds more water than canned, and extra liquid makes the filling soft and slow to set. Blot it with paper towels or cook it down until thick.

Is this cheesecake gluten free?

No, graham crackers contain wheat flour. Swap in certified gluten-free graham-style crumbs, and check the labels on your vanilla paste and spices.

Nutrition

Estimated per serving (1 of 12), worked out from the ingredients.

Calories: about 560 kcal
Total Fat: 38g
Total Carbohydrate: 47g
Dietary Fiber: 2g
Protein: 8g