• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Instant Pot Recipe Guide! download now!

FREE 5 Instant Pot Meals in 5 Minutes E Course!


Thank you for subscribing!


Formerly Your Homebased Mom

  • About
  • Latest
  • Contact
NEW! Watch on youtube!

Your Homebased Mom

Leigh Anne Wilkes

  • Recipes
    • Course
      • Appetizers
      • Beverages
      • Bread
      • Breakfast and Brunch
      • Dessert
        • Bars and Brownies
        • Cake
        • Candy and Treats
        • Cookies
        • Ice Cream
        • Pie
      • Main Dishes
      • Salads
      • Sandwiches and Burgers
      • Sauces and Dressings
      • Side Dishes
      • Soup
    • Cooking Method
      • Crock Pot
      • Grilling
      • Instant Pot
      • One Pan
      • Oven
      • Quick and Easy
      • Recipes for Two
    • Ingredients
      • Beef
      • Eggs
      • Pasta
      • Pork
      • Poultry
        • Chicken
        • Turkey
      • Seafood
      • Vegetarian
      • Gluten Free
    • Cuisine
      • American
      • Asian
      • European
      • Indian
      • Italian
      • Mediterranean
      • Mexican
    • Holiday
      • New Year’s Eve
      • Valentine’s Day
      • St. Patrick’s Day
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Travel
    • Europe
    • United States
      • New York City
      • Portland
    • What To Wear
  • Life
    • Home
    • Party Ideas
    • Empty Nesters
    • Church
      • Activity Day
      • Relief Society
    • Organizational Tips
    • Recommended Reads
  • New? Start Here
  • Subscribe for weekly recipes

    FREE 5 Instant Pot Meals in 5 Minutes E Course!


    Thank you for subscribing!


Recipe Finder

  • Course
    • Appetizers
    • Beverages
    • Bread
    • Breakfast and Brunch
    • Dessert
    • Main Dishes
    • Salads
    • Sandwiches and Burgers
    • Sauces and Dressings
    • Side Dishes
    • Soup
  • Cooking Method
    • Oven
    • Crock Pot
    • Grilling
    • Instant Pot
    • One Pan
    • Quick and Easy
  • Ingredients
    • Beef
    • Eggs
    • Pasta
    • Pork
    • Poultry
    • Seafood
    • Vegetarian
    • Gluten Free
  • Cuisine
    • American
    • Asian
    • European
    • Indian
    • Italian
    • Mediterranean
    • Mexican
  • Holiday
    • New Year’s Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
Home / Latest Posts / Recipes / Pumpkin Cheesecake

Pumpkin Cheesecake

Jump to Recipe Print Share
Share on:
By: Leigh Anne WilkesPosted: 10/23/19Updated: 10/20/20

This post may contain affiliate links. Please see disclosure policy here.

entire pumpkin cheesecake with whipped cream and pecans

This creamy, easy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert.

slice of pumpkin cheesecake

I have never been a pumpkin fan.  At least I thought I wasn’t.  There is something about the texture of a pumpkin pie that just turns me off. Although I have discovered that I love a Pumpkin Pie Milk Shake.   Several years ago, I decided I needed to learn to embrace pumpkin.  My first step to venturing into the world of pumpkin was to try these pumpkin bars. It was pretty much the first pumpkin dessert I ever made and I discovered that I loved them!  Although I must admit that I think the best part was not the pumpkin but the cream cheese frosting!!

Second, I made a batch of pumpkin cookies -and they were amazing!  But again the best part was the yummy maple frosting.  Are  you seeing a trend here. ? I’m a frosting kid of girl

My third venture into pumpkin was Pumpkin Cheesecake. I am a big fan of cheesecake so I decided, why not.

pumpkin cheesecake with whipped cream on top

One of my readers emailed me and suggested I give pumpkin cheesecake a try. She is not a pumpkin lover either but she assured me that this cheesecake was amazing to taste and eat.  Her friends and family DEMAND that she make it.  She promised me it was as creamy and delicious as any Cheesecake Factory Cheesecake I’ve ever eaten.  She promised I wouldn’t be disappointed.  Those are a lot of promises! She was right.

slice of pumpkin cheesecake on a spatula

Why Does Cheesecake Crack?

There are a several things you can to do to help prevent cheesecake from cracking.

Use Room Temperature Ingredients – you  want your cream cheese, pumpkin and eggs to be room temperature.  This will help prevent lumps in your cheesecake and also help reduce the risk of cracks in your cheesecake.

Keep your Oven Closed  – opening your oven during the baking process will slow down the baking process and it will also increase your risk of cracks in the cheesecake.

cheesecake in a water bath

Use a Water Bath – Wrap the bottom of your springform pan in foil and then place your pan into another pan that is full of water.  You want the water level to come about 1/3 of the way up the pan.  The hot water helps insulate the outer ring of the pan and helps keep the oven moist which gives the center of the cheesecake time to cook.  When the outer edges cook faster than the center, cracking and sinking occurs.

If you try all these things and your cheesecake still sinks or cracks just cover up the cracks with whipping cream!!

Pumpkin Cheesecake

How to Make Pumpkin Cheesecake

  • Graham Cracker Crust – As many cheesecakes, this one starts with a graham cracker crust.  I always make my own and you can find the detailed directions here. You want the graham cracker crust to come about 2/3 of the way up the sides of the springform pan.
  • Gingersnap Crust – I have also used a gingersnap cookie to make the crust and that works well too.  The ginger adds a lot of flavor though and it can overpower the pumpkin a bit. Follow the same directions as the graham cracker crust just substitute gingersnap crumbs.
  • Use canned pumpkin, not pumpkin pie filling. They are two different things and usually found next to each other in the baking aisle.  Pumpkin Pie filling is preseasoned and sweetened and is intended to use for an easy pumpkin pie.
  • Chill before serving.  A cheesecake needs to set up.  Let it cool to room temperature and then refrigerate for at least four hours uncovered.

Slice of pumpkin cheesecake with a bite out of it

Do I have to Use a Springform Pan?

No, although cheesecake is traditionally made in a springform pan it does not have to be.  Cheesecake can be made in a 9 x 13 pan.  To make it easier to remove the cake from a 9 x 13, line the bottom of the pan with parchment paper.  Don’t fill your 9 x 13 pan more than 1/4″ from the top of the pan.  Your baking time will change if using a 9 x 13″ pan.  Bake it at 325 degrees F for 40-45 minutes.

Two slices of pumpkin pie

Before serving, top the cheesecake with some whipped cream and chopped pecans and serve.  My guests loved it.  My friend also uses a drizzle of maple syrup on her whipped cream!

Some other cheesecake recipes you may enjoy:

Salted Caramel Cheesecake Blondies

Pumpkin Cheesecake Bars

Pumpkin Walnut Cheesecake

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. 

Easy Pumpkin Cheesecake Recipe

5 from 3 votes
Slice of pumpkin cheesecake with a bite out of it

Pumpkin Cheesecake

Recipe From: Leigh Anne Wilkes
This easy, creamy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert.

serves: 12 servings
Prep:20 minutes
Cook:1 hour
Total:1 hour 20 minutes
Rate Recipe

Ingredients

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 6 Tbsp. butter melted
  • 1 Tbsp. sugar

Filling:

  • 3 8 oz. cream cheese softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream
  • pecans chopped for garnish

Instructions

  • Preheat the oven to 350 degrees F.
  • Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl.
  • Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
  • Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
  • You don't want the crust to form all of the way up the back of each slice of cheesecake.
  • Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
  • In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
  • Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
  • Pour the filling into the pan.
  • I wrapped the bottom and sides of the springform pan with foil and then placed it in a glass 9 x 13 pan.
  • Fill the pan with hot water until the water reached about 1/3 - 1/2 way up the springform pan.
  • Placing your cheesecake in a water bath helps prevent the outside of the cheesecake from cooking faster than the inside which can cause it to crack.
  • Bake for 60 to 70 minutes.
  • Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Chill for 4-6 hours.
  • Serve with a generous portion of whipped cream on top and a sprinkle of pecans

Tips & Notes:

Pumpkin Pie Spice - you can substitute 1 tsp of this for the other spices.
9 x 13 pan - this can be made in a 9 x 13 pan, just line the bottom with parchment paper to make removal easier and adjust the cooking time and temperature to 325 degrees F for 40-45 minutes.
Be sure to use canned pumpkin, not canned pumpkin pie filling.  The pie filling is preseasoned and sweetened and is meant for an easy pumpkin pie.

Recommended Products

Springform Pan (9in)

Nutrition Facts:

Calories: 200kcal (10%) Carbohydrates: 29g (10%) Protein: 3g (6%) Fat: 8g (12%) Saturated Fat: 4g (25%) Cholesterol: 57mg (19%) Sodium: 151mg (7%) Potassium: 79mg (2%) Fiber: 1g (4%) Sugar: 21g (23%) Vitamin A: 3422IU (68%) Vitamin C: 1mg (1%) Calcium: 25mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Keyword:pumpkin cheesecake
Slice of pumpkin cheesecake with a bite out of it
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
Tag on Insta! Leave a Rating

If you’ve tried this Pumpkin Cheesecake  or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!

Originally posted November 20, 2008

entire pumpkin cheesecake with whipped cream and pecans

Previous Post
Instant Pot Butternut Squash Soup
Next Post
Candy Bar Cake

Related Recipes

  • Pumpkin Cheesecake Bars
  • slilce of cheesecake
    Pumpkin Walnut Cheesecake
  • Pumpkin Bars with Cream Cheese Frosting
    Pumpkin Bars with Cream Cheese Frosting
  • Pumpkin Nutella Walnut Bars
    Nutella Pumpkin Walnut Bars

Never miss a recipe!

Receive my FREE 5 Instant Pot Meals in 5 Minutes E Course and my FREE weekly meal plan.


Thank you for subscribing!


Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Ann says

    Posted on 10/25 at 1:21 am

    Is there anything tastier in the world than pumpkin sweets, especially cheesecake? I’m not sure! This is a terrific dessert, I am finishing writing this comment and running to cook it according to your recipe. I hope I can make the cheesecake as good as yours. I had problems with gelation of cheesecake, and this is a rather time-consuming dish. But now I’m enthusiastic about making the best cheesecake in the world. Thank you for your blog!

    Reply
  2. angela says

    Posted on 11/23 at 5:28 pm

    I came across this recipe just last week and decided to make it as one of the desserts for our Thanksgiving meal. Just wanted to come back to say thank you because it was amazing and everyone loved it! Cheesecake is my boyfriend’s favorite & he has asked me to “frame the recipe and make it every year!” 🙂

    Reply
    • Leigh Anne says

      Posted on 11/23 at 9:21 pm

      So glad you liked it! I made it for Thanksgiving too this year.

      Reply
  3. Deb says

    Posted on 11/19 at 7:22 am

    Do you think I can successfully make this now and freeze it until next week? Assuming my kids dont eat it all first 🙂

    Reply
    • Leigh Anne says

      Posted on 11/19 at 7:57 am

      I have found that cheesecake freezes well – if you are adding any toppings (nuts, whip cream etc.) add that before serving not before freezing. Enjoy!

      Reply
      • Deb says

        Posted on 11/19 at 10:55 am

        Alrighy, it is going in the oven in about 15 minutes and then to the freezer – thanks from one non-pumpkin eater to another. 😉

        Reply
  4. Leigh Anne says

    Posted on 11/28 at 10:52 pm

    Mandy Altman »

    So glad you enjoyed it! We had it again yesterday and loved it as much as the first time!
    Thanks for letting me know.

    Reply
  5. Mandy Altman says

    Posted on 11/28 at 12:21 pm

    This is my new favorite! I made this yesterday for my husband’s family dinner, & now I am the new favorite. Everyone loved it! It is absolutely delicious. Thanks for posting it!

    Reply
Older Comments

Primary Sidebar

Welcome

After years of raising my own family and watching them start their own, I now dedicate my time to helping thousands of mothers and women live a more intentional life. Read more

Get my 5 Instant Pot Meals in 5 minutes e-Course for FREE!

Receive my FREE 5 Instant Pot Meals in 5 Minutes E-Course, This e-course includes my most popular Instant Pot recipes and my FREE weekly Meal Plan.


Thank you for subscribing!


Opens in a new window Opens an external site Opens an external site in a new window

Trending Now

overhead shot of cinnamon rolls

One Hour Cinnamon Rolls

plate of smashed potatoes and a fork

Smashed Potatoes

overhead shot of bowl of almond chicken

Almond Chicken

baked riblets

Easy Oven Baked Riblets

No knead bread in a pan

Instant Pot Bread

Tomato tart pieces

Easy Tomato Tart

spoon full of mac and cheese

Crock Pot Mac and Cheese

Almond Torte

  • Crock Pot
  • Instant Pot
  • Chicken
  • Breakfast
  • Appetizers
  • Bread
  • Salad
  • Dessert

Order my Cookbook, Holiday Slow Cooker!

Buy Now!
Back to Top
  • About
  • Privacy Policy
  • Disclosure
  • Contact
© 2013–2021 Leigh Anne Wilkes Site Credits Designed by Melissa Rose Design Developed by Once Coupled