Pumpkin Cheesecake Recipe
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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!
This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
Optional Pumpkin Cheesecake Toppings:
1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake
How to Make a Pie Crust:
Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.
2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Pumpkin Cheesecake Recipe
Ingredients
The Crust:
The Filling:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz can pumpkin pie mix
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
- 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
- Pumpkin pie spice to dust
- Toasted pecans
- Caramel sauce
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
- Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
- In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour or until slightly wobbly in the center. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
- Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
- Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
- In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made the cheesecake pumpkin. The recipe said bake in 1 hour after that turn off the oven. open the open put a wooden spoon and leave the cheesecake inside the oven for 45 mins. But when I bake it for one hour the middle still runny. So I add more 45 mins to bake. It turns good.
Thank you for the amazing cheesecake recipe Natasha! I made this for a family get-together this past week, and it turned out great, and that flavour – oh my 😋
I have made quite a few of your recipes, and am grateful to have found your blog. Whenever I’m looking for a recipe for something, I will check your website first before I check other sites or even Pinterest. Thanks so much for sharing 😃
Hello Brenda, thank you for sharing that with us. I’m happy to know that my recipes are always a bit hit for you and your family.
Just a quick question…could regular white sugar be substituted for the brown and does this change the flavor?
Hi Shawn, the brown sugar adds some molasses, and I think it gives it a better color, so I think it’s best to use brown sugar.
I have this in the oven right now and it’s been an hour. Doesn’t look like it’s quite ready. I’ll leave it in for about 10 min more. Fingers crossed.
I hope you love this recipe, Chiara!
Hi Natasha!
Thank you so much to this recipe pumpkin cheesecake. I used butternuts Squash instead. It turned really good and looks very yummy. I cannot wait to try them it’s cooling down in the oven right now.
I hope you love this cheesecake! I bet your home smells so good right now!
Hi Natasha, I currently have this cheesecake in the oven with my fingers crossed…I misread the recipe and used a can of plain pumpkin vs pumpkin pie mix. Do you think its going to come out ok? Thanks!
Hi Susan, it will still work with the pumpkin pie mix.
Made this today as a fall dessert for my family and everybody loved it! Perfect mix of pumpkin and cheesecake 🙂
I’m glad to hear that the recipe was a huge hit!
Hello – I cannot tell you how much my Thanksgiving guests loved this dessert!! This was by far the best ever pumpkin cheesecake ever tasted let alone made by me. I made the caramel sauce and whipped topping with rum. Baked as mini cheesecakes using a springform pan that makes 12 minis at a time. Thank you so much for the recipe. I am making it again less than a week later!! This will be my go to fall dessert recipe.
You are very welcome, Antonella. I’m happy to hear that this was a huge hit! You have shared some lovely feedback with us and we appreciate it.
Hi there, I love all your recipes.
I made your pumpkin cheesecake for the Canadian thanksgiving this weekend. It was amazing!!! One question how do I make it not crack open on top at the end of baking. I covered it with the whip cream this time. Just want to know for future.
Violet
Hi Violet, Happy Thanksgiving! I haven’t had that experience but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
Mine cracked as well. I’m going to try a water bath next time. I also found an hour was not enough baking time. I baked my last one for 80 minutes and it was much better
Hi there!
Your recipe was a big hit at our Canadian Thanksgiving table! Everyone ooohed and aaaahed over it! Followed your advice on keeping the oven door open to cool and not a single crack appeared. Very creamy, full of flavor and a great marriage of pumpkin and cheesecake.
Thanks for your awesome feedback, Audrey. So great to hear that the Pumpkin Cheesecake was a huge hit! Thanks a lot for sharing that with us.
hi all. I just made this and did the water bath. No cracks, but the bottom of my spring form pan looked a bit wet when I took the tin foil off…there was a gloopy butterish looking stuff on it. Do you think water got in there and wrecked the crust? What should I do?
Hi Andrea, It should still be ok. That could just be butter that separated from the crust a little bit and shouldn’t harm the crust. It should be ok after refrigerating and giving the cheesecake time to cool and set.
Did you change the temp/cooking time since giving it a water bath?
I have a can of 100% pure pumpkin and its 14oz can, would I be able to use that?
Hi Angie, I think that will work. If you try that, please share with us how it goes.
How long will this last in the fridge? I want to make it Fri and serve on Sun. Will that still work?
Hi Tasha, yes that would work great, just keep the pan covered with plastic wrap (making sure it’s not touching the surface of the cheesecake), and wait to add your whipped cream and toppings until you are ready to serve.
I could not find my go to recipe for pumkin cheesecake so have tried yours; it is in the oven and will be eaten tomorrow for Cdn. Thankgiving; will let you know how it goes over with my wifes family (but I am sure it will be great)!
I hope you love it, Glenn!
Excellent! I was impressed and I received a lot of compliments. One of my friends said it was the best cheesecake he had.
I strongly recommend to top it with roasted pecans (that hide potential cracks and give some crunchiness) and the delicious homemade caramel sauce suggested. Whipped cream is nice but not a must as the other two toppings.
Hi Marco, that’s fantastic feedback! Great to hear that the cheesecake was a hit, thank you for sharing this review with us.
Can we use plain pumpkin or does the recipe call for the flavoured pie filling? I’m in Canada so I don’t have Libby’s. Thanksgiving is this weekend for us and I was hoping to make this ☺️
HI Jodie, you can use plain pumpkin puree to substitute and it will still work. I hope you have a wonderful Thanksgiving!
Suggesting to use a waterbath which usually prevents cracking. Just made the cheesecake and it’s baking. The batter tastes great and this was easy to make!
Thanks for sharing. I’m so glad you enjoyed it!
I was wondering if this recipe would work in the form of mini cheesecakes? The ones in cupcake forms.
Hi Lidiya, I haven’t tested this as minis, but we do have regular mini cheesecakes posted which might be a good reference if you experiment.
Considering ur using pumpkin pie MIX, which has 76 to 90 grams of sugar in it, why in the world would u add another 1-1/2 cups of sugar to the recipe? That’s a LOT of sugar. Dolores
Hi Dolores, the cake itself is not overly sweet. We also don’t love desserts that are too sweet. Keep in mind the amount of cream cheese and it would be pretty bland without adding the extra sugar.
I baked this cheesecake recipe last night. After baking, the cheesecake cracked. How to dress it up without showing the cracks? How to prevent cracking?
Hi Melissa! Whipped cream works great!
Bake it in a water bath next time.
Hello. How are you? You…we recipes are delicious. May I ask if I could use a 9 inch square pan with 3 inch tall walls instead of round.
Thank you for your time and delicious food.
Hi Pam! I bet that would work! I hope you love this recipe!
This recipe sounds great! Can you make this cheesecake in advance and freeze it
Hi Ellen, cheesecakes freeze well; however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Can you make the whipped cream the day before or will it be best the day of?
Hi Natalie, we just keep the cheesecake covered and refrigerated until ready to serve and wait to add any whipped cream or toppings until it’s time to serve. If you make the whipped cream the day before, you will need to re-whip it before pipping on.
I would stabilize the whipped cream with corm starch or powdered sugar if you plan to use the next day. Whipped cream tends to deflate over time and doesn’t keep its shape. Try one tbsp of corn starch per cup of heavy cream, or replace the granulated sugar with 3 tbsp of powdered sugar (a bit sweeter, admittedly). 3 tbsp of powdered milk per cup also works but I have never tried it. Unflavoured gelatin works best, but since you are not decorating and just using a dollop, gelatin might be overkill 🙂
Thank you for this wonderful recipe! We all loved it and I’ll be making is again soon.
I’m so happy you enjoyed that. Thank you for sharing that with us, Virginia!
do u have this version of pumpkin cheesecake in oreo ?
Hi Maria, I do not, but I imagine that may be possible. Have you tried our No-Bake Cheesecake Recipe? You can make it with an oreo crust.
Ive made this cheesecake 3 times now, and each time it comes out beautifully! My father in law said it was the best cheesecake he’s ever had!! I love it so much. Thank you for the recipe!
How would I adapt this recipe to switch from pumpkin to lemon? Any ideas on measurements ?
Hi Cecilia, that is so wonderful to hear. Thank you for sharing your good comments with us, I’m glad you are loving this recipe. I haven’t tried that yet to advise of the measurements. If you do an experiment, please share with us how it goes!
Spring time is here, and I gotta ask if you had any luck with creating a lemon cheesecake?!
Hi Cecilia, none yet but I have a recipe for lemon bars if you would like to try this.
To change to lemon zest 2 lemons, squeeze one lemon into batter 🤗
Something I will not do again on this recipe is leave it in the oven for additional time. The cheesecake was finished after an hour. I should have put it on the rack to cool and then refrigerated it.
Leaving it in the oven for an additional time , made it dry and not moist..
I just had a piece of this pie. It is exquisite! I went right to your website and saved the recipe. I was also impressed with your user-friendly web site. Thank you
Love it! I’m glad you fell in love right away with this recipe, so good to know that, Vena!
Hi Natasha. I got a cookie tin full of thin ginger snaps. Can I use this for the crust instead of graham crackers? Thank you. Happy holidays!
Hi Susan, I have not tested this with gingersnap crust to advise. We LOVE it with a graham crust, but I’m curious how you like this recipe if you test it out with gingersnap.
Can you use the foil pie pans instead of the spring form pan?
Hi Cheryl, I haven’t tested that but I think it would overflow a small foil pie pan.
I found this recipe before Thanksgiving and have made it for family and friends. They all raved about it. I am making it before for our Christmas gathering. It is wonderful1
That’s so great! It sounds like you have a new favorite!
This recipe is a keeper! I live at high altitude (6000 ft. above sea level), where baking can be a challenge. I’ve tried out this recipe twice so far, and both versions of the cheesecake had cracks. Possibly this is due to the high altitude. For my second attempt at the recipe, I made sure both the sour cream and the eggs were at room temperature before adding. I’m not sure whether that made the difference, but the cracks were significantly smaller for that version of the cheesecake. Well, anyhow — cracks or no cracks — the pumpkin cheesecake tastes absolutely divine, and this recipe has earned a coveted spot in my collection of favorite recipes.
Thank you so much for sharing that with us, Rena! I’m glad the taste was great!
This pumpkin cheesecake recipe is delicious. It was very easy to follow and make. Thank you for that. I also got the crack in the cheesecake, despite trying everything I could think of to avoid it. But I can move past it because the flavor is so incredible. I’ll have to try putting it in a water bath next time. I still love it though. Tomorrow I’ll make your whipped cream recipe for it. If I made it tonight and refrigerated it, would it still be good to use as topping tomorrow? Would it maintain its consistency?
Hi Christine, that should be fine to use it as a topping the next day if it was whipped sufficiently. If it gets loose, you can re-whip until it reaches the desired consistency, but be careful not to overbeat or it can turn buttery especially if it has already been whipped.
I also got the ceack in the cheesecake. I think it doesn’t need the extra oven time. That is what I plan to do next time. Otherwise the caramel sauce was easy and delicious on the pie
Exactly followed the receipt and baking instruction. However, I am getting cracked cheesecake. Very disappointing. Looks like the extra 45 mins sitting in the over makes the mess!
HI RL, I haven’t had that experience but a couple of things could have caused that – make sure to bake on conventional mode and not convection. Also, make sure to mix the mixture at the recommended speed. Whipping on too of speed can incorporate too much air and cause cracks.
I tried this receipt tonight and I loved it. Thank You
I’m glad to hear that, Cynthia. Thank you for sharing that with us.
HI How many days in advance can this be made?
Thank you
Hi Terri, It can definitely be refrigerated for several days. I recommend not adding any toppings until the day of, however.
Thank you! Merry Christmas!
Will this work with a glass pie dish or is it better with a springform pan?
Hi Alexa, I haven’t tested this in a pie pan, but this will overwhelm a glass pie dish and is best done in a springform pan. Be sure to also check out our pumpkin pie recipe which is baked in a pie pan.
Wonderful!
I’m so glad you enjoyed it!
Natasha, I have a food processor for the crust, but only a hand held mixer for the filling. Will that work?
Hi Dean, a hand mixer should also work.
This is the first time I have made a cheesecake and it turned out amazing! It literally tastes like an exact mix between a pumpkin pie and a cheesecake, and it was surprisingly easy! All of my friends loved it, and I will definitely make this again. It did crack during cooking, which did not affect the flavor, but I will attempt to cook it with a water bath next time and see how that goes. It was still fantastic and moist even with the cracking.
I’m so glad you all enjoyed it, Megan!
I made this recipe this week. Excellent! My guests loved it.
That’s just awesome! Thank you for sharing your wonderful review!
My daughter made your pumpkin cheesecake recipe for Thanksgiving this year. It was so good. We even had it for breakfast the next day.
That’s so great! It sounds like you have a new favorite!
WOW this pumpkin cheesecake tastes divine! No more cheesecake from The Cheesecake Factory Restaurant for us!
I used regular pumpkin puree and not pumpkin pie mix and also I used 8″ springform pan instead of 9′ but it still came out GREAT! This is definately a must have every Thanksgiving from now on. It had a big X shaped crack after cooling but after filling with fresh whipped cream you could not notice anything even after slicing. Thank you so much Natasha!! Can’t wait to try out more of your recipes…
That’s so great! It sounds like you have a new favorite! Thank you for sharing this wonderful review with me!
I made this for Thanksgiving this year but I was disappointed that after I removed it from the oven, it had a huge crack/crevice down the middle. I decided to cover the top with the cream cheese frosting that was recommended. It was a hit and super delicious. I just can’t figure out why it had such a huge crack.
Hi Sheri, thanks for your feedback. The cracks could occur due to many different reasons, from over beating to over baking, but that should not impact the flavor. I’m glad you still enjoyed this recipe!
Loved this recipe!!!
Everyone loved it!
Question- can you freeze this cheesecake?
Hi Ann, Generally, cheesecakes freeze well; however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe!
Made this for TG this year & it was a hit. Absolutely delicious! Thank you, Natasha for a wonderful recipe that will become a staple on my holiday menu going forward ☺️ The only things I did differently, and they are minor, I created a small water bath for added moisture in the oven & made sure all cold ingredients were brought to room temp first. Other than that it was a very easy recipe to make, my husband said “it’s the best thing you ever made!” Try it, you won’t be disappointed!
I’m so glad you found a new favorite on our blog Jenya!! That’s just awesome!
This recipe came out so amazingly!!! I only had pumpkin purée, so I used that but added an extra 1 1/2 tsp of the pumpkin pie spice. Everyone said the cheesecake was amazing and they said they loved it!! Though I was a bit sad that there were cracks on my cheesecake but hey, it all goes to the same place 🙂 thank you for this recipe!!!
Hi Tiffany, the cracks could occur due to many different reasons, from over beating to over baking, but that should not impact the flavor. I’m so glad you enjoyed this recipe!
Natasha, your recipes never disappoint! This pumpkin cheesecake was incredible. Perfect hint of pumpkin and creaminess. So so delicious I was amazed!! The crust stuck to the springform pan I used though. Any suggestions? Do I use Pam spray before putting the graham cracker mix in? Thank you for this recipe! My family and I loved it so much!
Hi Ashley, normally it shouldn’t stick if the springform is non-stick and also has the same amount of butter. If you are still having trouble, you can line the bottom with a ring of parchment paper which will make it easier to transfer.
This cheesecake was amazing! This was my first time making a cheesecake and it turned out amazing, my whole family loved it. I do have a question for you Natasha, is there any difference I would do if I choose it make individual size cheesecakes?
Hi Lindsey! I’m so glad you enjoyed this recipe! We have these mini cheesecake recipes we made, I haven’t tested this recipe with mini cheesecakes, but I imagine the steps would be very similar.
This was the perfect pumkin cheesecake and so easy to make! It will now be replacing pumpkin pie at our holiday dessert table!
That’s so great! It sounds like you have a new favorite!
It was done way before time, leaked butter all over the oven with constant smoke coming out. I followed all directions exactly. Also got brown almost burned looking before time was up. I bake cheesecake for a living and I’d say wrap bottom in foil and adjust oven temp to 325 for 1 hour and watch it.
It sounds like maybe your oven was too hot. Make sure to bake on regular convectional oven mode and not convection.
Made it for Thanksgiving and it was really good! I didn’t do any of the toppings, but I may try that with the left over cheesecake! Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Carmen!
What do you think of using spiced rum instead of regular rum for the sauce? Has anyone tried this?
I have not tried that but it sure sounds yummy! Let me know what you think
Thank you for sharing this recipe, my first pumpkin cheesecake, turned out delicious, it was a hit with the family, everybody went for another piece…excellent!
That’s just awesome! Thank you for sharing your wonderful review!
I made this for Thanksgiving this year, and it was my first time making a cheesecake (and a graham cracker crust). I was so happy with how it turned out! It’s like a dense pumpkin pie. My husband loved it too. I did get the crack in the middle, but that didn’t bother me too much. Thank you for posting such an easy-to-follow recipe!
You’re welcome! I’m so happy you enjoyed it, Amanda!
First time making a cheesecake, rave reviews from the whole family! Thank you for your recipes and fun spirit. Happy holidays to you and your family!
You are most welcome, Stephanie. Great job in making an awesome cheesecake on your first try!
Natasha, thank you SO MUCH for this! I had a fear of cheesecakes because I thought they were too complicated, but this came out perfectly!
For all those wondering, they come out PERFECT as mini cheesecakes! 15 minute bake time at 350 degrees, no need to bake the crust. Thanks again!
Hello Savannah, nice one, and great job for making a perfect cheesecake! Thanks for giving this recipe a try too.
Hi Natasha, would fat free cream cheese work for this recipe? Thanks!!
Hi Rory, I have only tested it with regular cream cheese. I think it’s worth testing but haven’t tried myself.
This was the BEST cheesecake I have ever made; it looked fabulous, and tasted even better. The Caramel Sauce was the perfect topping.
That’s just awesome! Thank you for sharing your wonderful review!
I just made this cheesecake the second time in two weeks (Friendsgiving & Thanksgiving). The first time, it had a pretty large crack, which I was bummed about but just covered up with the caramel topping. I got the most overwhelmingly positive response when everyone tried it. The second time I made it, I had a nicer oven and also used a water bath and zero cracks occurred. I definitely recommend a water bath whenever making a cheesecake. It helps to eliminate cracking and I think it helps it stay extra creamy.
I’m so excited to eat it again. I know it will be just as incredible the second time. Happy Thanksgiving!
Thank you so much for that feedback Gabrielle! I’m happy you enjoyed this recipe!
Just made this for thanksgiving tomorrow. It smells delicious but I have yet to taste it. However, I did try the batter and MMM mmm! We shall see tomorrow for the final verdict.
I did read all the comments before starting and followed the recipe to a T except I turned my cake throughout the cooking time because I have a gas oven which does not always cook evenly.
I was very cautious cause I was trying to avoid the insufferable “crack” that everyone seems to experience. When it was done baking, I managed to avoid the crack! However, I left the cake in the oven as recommended with the wooden spoon wedging the door open and turning the oven off… and well, a crack appeared shortly afterward. I wish I would have just taken the cake out of the oven.
I redid this recipe to test it out, and my second cake did not have a crack after checking it frequently (since ovens vary) then removing it from the oven instead of leaving it in there.
I’m sure the dessert is going to be delicious and I can’t wait! But presentation matters especially during the holidays so that’s why I docked it a star.
Hi Triss, I’m glad you figured it out to have that perfect crack-free presentation for the future. Different ovens can be finicky. Happy Thanksgiving!
Have you tried a water bath? Basically, you would put your springform pan into a larger one. You pour enough water in to where it would come up half way to the smaller pan. Put in the oven like that. It avoids the crack.
Delicious! The top did crack but a little whipped cream hid that when served. I will make this again and again!
Ruth, thank you for the nice review and for making the recipe 😀
I tried this recipe for the first time today. I made two, and put them to bake at the same time. At the end of the hour, though, they were still jiggly in the center, and had a few cracks. They puffed up then de-puffed. Any suggestions?
Hi Natalia, it should be slightly wobbly in the center but shouldn’t seem overly loose. If it is very wobbly, I would keep baking for another 5 minutes or so.
Just Realized I left out the sour cream..yikes. Do you think it will make a huge difference. Its already cooling down and looks great.
Hi Sierra, I think it will still taste great. And I’m glad it looks great. Happy Thanksgiving!
Should the filling go to only the rim of the crust or the pan?
Hi Rosie, the crust goes only about 1/2″ up the sides of the pan and the filling will go beyond that as shown in the prep pictures above. I hope that helps.
Hello. I may be the first male to comment here. I just got done making this to take to my daughters house for Thanksgiving. Pumpkin cheesecake is her favorite so I want to surprise her with it. My question is concerning doneness. It looks done but the very center on the top is kind of “gooey”. Will that firm up after refrigerating it?
Hi Ron, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay and it should set in the fridge.
It wasn’t so much jiggly as it was a very thin layer of “sticky” cheesecake goo. It firmed up after cooling more so I am hoping for the best. I will comment after we cut it up and eat it after dinner today.
It was a success! Everyone loved it and cooked just right. Thank You. This was my very first attempt at making cheesecake!
Fantastic! I am so happy to hear that and great to you, Ron.
Made it for my family and friends and it is SOO good everyone’s making it for their Thanksgiving!
TIP: this recipe makes 2 servings for premade crusts so cut in half for 1
Hello Allyson, that is fantastic! I’m so glad your family enjoyed this recipe. Thank you for sharing that with us.
I pulled this out if the oven after the 45 minute cool down time and it has a crack in it as others noted, but seems more highly in center than expected. Will this set more once in the fridge?
That was supposed to say “jiggly” in the center, lol.
Hi Kerry, the crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
Hi Natasha,
This is the first time I’m following this recipe and so far the batter tastes amazing! My cake is currently in the oven and has 24 mins left, but I’m noticing it’s already starting to crack. My springform pan is dark which would conduct more heat — should the heat be turned off sooner than the full hour?
The Veronica, the crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier.
This is a great recipe, but you may want to edit to add that the springform pan should go on top of a sheet pan or something. I almost burned my kitchen down. The springform leaked all over the bottom of my stove and started burning and sending smoke through the house. I had to pull my cheesecake after only 30 minutes and ask my neighbor if I can use their oven to finish the cheesecake. All’s well that ends well.
Hi Atena, that is such a bummer – yikes! I’m glad it ended well. Did your springform open up in the oven? If it’s known to be loose, that is definitely a wise move with anything baked in that springform pan. Also, it definitely helps to have the crumbs going up the sides slightly which also helps to seal the pan and prevent leaks.
The best cheesecake ever, I lost the recipe that I made every year for thanksgiving, When I saw the reviews and the stars ✨ I told myself I have to try it. I am glad I did it, this is going to be my cheesecake recipe from now .
You won’t be disappointed ,
That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!
Hi Natasha! What is the drizzle you used on top?
Hi Samantha, we have it listed on the recipe card under there “Optional Toppings” section.
Hi Samantha, that is our homemade caramel sauce.
I just made this and pulled out of oven after the “45 minutes in oven with door open”. A crack in center as others mention, but seems a bit more “ jiggly” in center than expected. Should I bake more or let cool and hope it sets in fridge?
Hi Kerry, I would let it bake longer if it is too jiggly in the center.
Hi Kerry, I would let it bake longer if it is too jiggly in the center but a little jiggle is okay.
I accidentally bought Neufchatel cheese, and went ahead anyway (didn’t feel like going back out–and it’s 1/3 the fat)..Will this work even though its a softer cheese?
Hi Frank! I hope that works out for you! I haven’t tested this with Neufchatel cheese to advise if that will work, however. We would love to know how you like that!
I just measured my springform pan and its sides are 2 1/2”. Could I possibly get away with using it, or should I run out and get a pan with 3” sides?
Thanks!
Paula
Hi Paula, I think that would still work to use a 2 1/2″ pan, but I wouldn’t go smaller than a 9″ diameter pan at that height.
It is 9”. Can’t wait to taste it! Thank you!
Wish I could put a picture. It was so delicious, from the cheesecake to the caramel sauce to the whip cream. I followed the recipes exactly and it turned out beautifully. It will be on the table next Thanksgiving, as well.
I can imagine how beautiful it was! You can share some photos with us on our Facebook page via the comments section or you can do it too on our Facebook group. I would recommend joining if you haven’t yet.
We followed the recipe exactly and during the 45 min period with the oven off it formed cracks all over it. Really disappointed!
That said, it smells really good so hopefully the taste will make up for the sad looks.
Hi Jamie, The crack could be due to over-baking, at times adjustments need to be made especially if your oven is not calibrated. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
I just finished mine too and it opened in the middle. Do you think it was undercooked? It did not look at cooked as yours on the photo. Sometimes people say it is because of the cream cheese not being room temperature. I let mine site before using it. Could it be it? It smells delicious but I was never able to make a cheesecake that didn’t crack. Any suggestions? My oven sucks though.
Also, mine seemed a bit more moist in the middle than the one showing in your picture. So I wonder if mine was undercooked?
Hi Sheila, make sure you fully chill before serving. Once it is fully chilled, it will set. You don’t want to serve it until it fully sets or it will seem looser. I wonder if your oven runs hotter which can cause it to rise too quickly and then crack. Also, make sure when beating the filling, that you don’t do it on too high of heat because air can incorporate into the filling and cause cracks.
I want to make this and have never made cheesecake before. My sister suggested a gingersnap crust. Would I just use gingersnaps instead of graham crackers and follow everything else?
Hi Julie, I have not tested this with gingersnap crust to advise. We LOVE it with a graham crust, but I’m curious how you like this recipe if you test it out with gingersnap.
Realizing I only have pumpkin puree.. any suggestions on how to adjust recipe to use this instead?
Hi Kate, we have made this with pumpkin puree and it still works. You can add a little extra spice to compensate.
Made the pumpkin cheesecake it was delicious but when it cane out if oven it had a huge crack on top going it more than one direction what did i do wrong i followed recipe as written
The crack could be due to over-baking. Some ovens run hotter than others. You might try checking on the cheesecake a little earlier in the next go-around.
Hello!
Thank you for sharing your wonderful recipes! Does this cheesecake require a water bath?
Hello Brooke, you are welcome. I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking.
Thank you Natasha! This was our 1st. try a making cheesecake. Your instructions are very well written! I finally chose not to use a water bath- just to see. As it cooled in oven, door ajar with spoon, it formed a delightful crack that looked like a big star, but this did not bother me at all; I chose not to make a topping, just a whip cream garnish. It was incredibly delicious! I didn’t purchase PPS, but made a batch instead:
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves-
* Some ppl. prefer Allspice or Mace instead of, or in addition to clove (Same amt).
We loved this Cheesecake recipe. It was absolutely delightful! Good bye Pumpkin Pie! (for this year anyway) & Hello Pumpkin Cheesecake! Thank you again for for sharing this recipe.
Thank you so much for sharing that with us, Brooke! I’m happy you enjoyed this recipe!
Hi Natasha! We love all of your recipes! I have learned so much from you. Thank you!
I am making this for Thanksgiving and I originally planned to make it with Libby’s Pure Pumpkin since that is how I make my pumpkin pies. If I add the seasonings called for on the back of the 15 oz. pumpkin can- 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves, do you think that will be equally as good as using the pumpkin pie mix plus pumpkin spice? I have read through the comments multiple times, yet I am still unsure if I should go with the Pumpkin Pie Mix instead. Would I also need to add the 3/4 c. sugar? Thank you!!!
Hi Kristen, It’s definitely easiest to go with the canned pumpkin pie mix. That should work with the added seasoning and pumpkin puree as well. I would add a little more sugar since the canned pumpkin pie mix has more sugar in it.