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Pumpkin Cheesecake

Pumpkin cheesecake slice with creamy filling and spiced graham crust
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All the cozy spice of pumpkin pie wrapped in a silky, bakery-style cheesecake. Graham crust, gently baked in a water bath for a crack-free finish—make-ahead friendly and holiday ready.

Ingredients

Scale

Crust

  • 1½ cups graham cracker crumbs (about 12 sheets)
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • ½ teaspoon ground cinnamon

Filling

  • 4 (8 oz) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • ¼ cup sour cream, room temperature
  • 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 4 large eggs, room temperature

Swaps: Neufchâtel for lighter cheesecake; coconut sugar in place of granulated (flavor will be deeper); gluten-free grahams for GF.

Instructions

  1. Prep pan & oven: Heat oven to 350°F (175°C). Wrap a 9-inch springform pan in a double layer of heavy-duty foil, bringing it at least halfway up the sides (for the water bath).
  2. Crust: Mix crumbs, sugar, melted butter, and cinnamon until the texture of wet sand. Press firmly into the bottom and ~1 inch up the sides of the pan. Bake 10 minutes; cool while you make the filling.
  3. Smooth base: Beat cream cheese on medium-low until completely smooth (about 2 minutes), scraping bowl well. Add sugar; beat 2 minutes more.
  4. Flavor mix-ins: Beat in sour cream, pumpkin, vanilla, flour, pumpkin pie spice, and salt on low just to combine.
  5. Eggs: Add eggs one at a time on low, mixing just until incorporated. Do not overmix (prevents cracks).
  6. Water bath bake: Pour filling into crust. Set the foil-wrapped pan inside a large roasting pan. Place in oven and carefully pour hot water into the roasting pan to come ~1 inch up the sides of the springform. Bake 55–65 minutes; edges set and slightly puffed, center still jiggles.
  7. Cool gently: Turn off oven, crack door, and cool cheesecake inside for 1 hour. Remove from water bath; cool to room temp on a rack.
  8. Chill: Refrigerate at least 4 hours, preferably overnight, before releasing the ring and slicing.

Notes

Approx per slice (1/12): 450 kcal, 7g protein, 35g carbs, 32g fat, 1g fiber, 28g sugar. Doneness cue: slight center wobble; optional 150°F at center with instant-read thermometer. Crack prevention: room-temp ingredients, minimal mixing after eggs, water bath, slow cool. Storage: cover and refrigerate up to 5 days; freeze whole or slices up to 2 months (wrap well). Variations: drizzle with caramel and toasted pecans; add gingersnap crumbs (swap half of graham) for a spicier crust.

Nutrition

Keywords: pumpkin cheesecake, no crack, water bath cheesecake, Thanksgiving dessert, graham cracker crust

Find it online: https://harmonymeal.com/pumpkin-cheesecake/