The Best Ever Pumpkin Cheesecake (No Water Bath, No Cracks!)

Welcome to your new favorite fall tradition! This incredible Pumpkin Cheesecake brings together the warm spices of autumn with a luxuriously creamy texture that melts in your mouth. Forget the stress of tricky water baths or dreaded cracks; our fail-proof method ensures a stunning, smooth dessert every single time. Get ready to bake a showstopper!

Why You’ll Love This Pumpkin Cheesecake

This Pumpkin Cheesecake isn’t just a dessert; it’s an experience. Its rich, velvety texture offers pure indulgence, making every bite memorable. You’ll adore the authentic pumpkin spice flavor, a perfect blend of cinnamon, nutmeg, ginger, and cloves. Our simple, no-crack method guarantees beautiful results, even for beginner bakers. It’s ideal for make-ahead holiday planning, saving you precious time when entertaining. Plus, this impressive, crowd-pleasing dessert will surely earn you rave reviews!

Ingredients

Crafting the perfect Pumpkin Cheesecake starts with quality ingredients. Each component plays a vital role in creating that unforgettable flavor and texture.

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs, from about 13 whole graham crackers
• 6 Tbsp unsalted butter, melted
• 1 Tbsp granulated sugar
• ½ tsp cinnamon

For the Pumpkin Cheesecake Filling

• 24 oz full-fat cream cheese, room temperature
• 1 ½ cups packed light brown sugar
• 15 oz pumpkin puree (not pie filling), Libby’s brand or well-drained homemade puree
• 4 large eggs, room temperature
• ¼ cup sour cream
• 2 Tbsp all-purpose flour
• 2 ½ tsp pumpkin pie spice, plus more to dust
• ¼ tsp fine sea salt
• 1 Tbsp real vanilla extract

Optional Toppings

• Caramel sauce (homemade recommended)
• Homemade whipped cream
• Extra pumpkin pie spice for dusting

Notes & Substitutions

For the best results, use Libby’s 100% Pure Pumpkin for its consistent texture and moisture level. Ensure all your dairy and eggs are at room temperature; this prevents lumps and ensures a smooth, creamy filling. If graham crackers aren’t your preference, try using gingersnap cookies or Nilla wafers for a delightful crust alternative. Plain Greek yogurt can substitute sour cream, though it may lend a slightly tangier flavor.

Equipment

You’ll need a few key tools to bring this amazing autumn treat to life. A 9-inch springform pan with 3-inch tall walls is essential for easy release. A food processor makes quick work of turning graham crackers into fine crumbs. An electric stand mixer with a paddle attachment ensures your cream cheese mixture is perfectly smooth. Have large mixing bowls, measuring cups and spoons, and a rubber spatula ready. A foil-lined baking sheet catches any potential drips, and a loaf pan is key for our crack-preventing steam method. Finally, a wire cooling rack is needed for proper cooling.

Instructions

Creating this luscious Pumpkin Cheesecake is easier than you think. Follow these detailed steps for a perfect, crack-free dessert every time.

Make the Graham Cracker Crust

Preheat your oven to 350˚F. Lightly grease your 9-inch springform pan. Pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until thoroughly combined. Transfer this mixture into the prepared springform pan. Use a large spoon or the bottom of a measuring cup to press the crumbs firmly into the bottom and about ½-inch up the sides of the pan. Place the springform pan on a foil-lined sheet pan. Bake the crust for 8 minutes, until lightly golden. Remove from the oven and cool completely on a wire rack.

Prepare the Pumpkin Cheesecake Filling

• Adjust the oven temperature: Reduce your oven to 325°F (163°C).

• Cream the base: In the bowl of your electric mixer fitted with the paddle attachment, beat the softened full-fat cream cheese and light brown sugar on medium speed for about 5 minutes, until light, fluffy, and lump-free.

• Scrape the bowl: Stop the mixer once to scrape down the sides, ensuring everything is well incorporated.

• Combine the wet ingredients: In a separate large bowl, whisk together the pumpkin puree, room-temperature eggs, sour cream, all-purpose flour, pumpkin pie spice, fine sea salt, and vanilla extract until smooth.

• Blend the mixtures: Gently add the pumpkin mixture to the cream cheese filling in the mixer.

• Mix gently: Mix on low speed just until everything is combined, scraping down the bowl as needed.

• Avoid overmixing: Do not overmix—too much air can cause cracks in the cheesecake during baking.

Bake the Cheesecake

Carefully pour the creamy Pumpkin Cheesecake filling into your cooled, pre-baked crust. Gently tap the springform pan on the counter about 15 times to release any trapped air bubbles. Placing a loaf pan half-filled with hot water on the bottom rack of your oven helps prevent cracks by creating a steamy environment that promotes even baking.

Position your springform pan on the center rack directly above the loaf pan. Bake the Pumpkin Cheesecake for 50-60 minutes. The edges should appear set, but the center 3 inches should still have a slight wobble when you gently jolt the pan. This wobble indicates it is perfectly done. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool slowly in the oven for 30 minutes.

Chill and Serve

Once the cheesecake is out of the oven, immediately run a thin knife around the edges of the pan to help release any tension and prevent cracks during cooling. Cool the cheesecake on a wire rack to room temperature, which typically takes about 2 hours. Once cooled, wrap the cheesecake tightly in plastic wrap. Refrigerate for at least 4 hours, or ideally overnight, to allow it to set completely. To serve, carefully remove the chilled Pumpkin Cheesecake from the springform pan. Slice cleanly using a hot, dry knife. Add your desired toppings like caramel sauce or whipped cream just before serving.

Pro Tips for Success

Achieving a smooth, crack-free Pumpkin Cheesecake is entirely within reach with these expert tips.

Preventing Cracks

Avoid overmixing the batter after adding the eggs; this incorporates too much air. Always use room temperature ingredients, as cold dairy can create lumps and lead to an uneven bake. Resist the urge to frequently open the oven door during baking, which causes drastic temperature changes. Bake until the center has a slight wobble, not completely firm. Cool the cheesecake slowly in the turned-off oven with the door ajar to prevent sudden temperature drops. Finally, loosen the edges of the cheesecake with a knife immediately after baking to release tension.

Achieving Perfect Texture

Always opt for full-fat cream cheese for the richest, creamiest texture. Measure your pumpkin puree accurately, as too much moisture can affect the set. Scrape the sides of your mixing bowl thoroughly to ensure all ingredients are evenly incorporated, preventing streaks or lumps. The most crucial tip: do not overbake the cheesecake. An overbaked cheesecake will be dry and crumbly, lacking that signature creamy finish.

Serving Suggestions, Storage & Variations

This versatile Pumpkin Cheesecake offers endless possibilities for serving, storage, and creative twists.

Serving Suggestions

Elevate each slice with a generous drizzle of homemade caramel sauce. For an extra touch of decadence, add a dollop of rum-infused whipped cream. A light dusting of extra pumpkin pie spice provides a beautiful aromatic finish. Pair this delightful dessert with a warm cup of coffee, a steaming mug of spiced cider, or a comforting glass of milk for the ultimate fall treat.

Storage Instructions

Refrigerate any leftover pumpkin cheesecake slices wrapped tightly in plastic wrap or stored in an airtight container. For best results, store the cheesecake without any toppings. It will remain fresh and delicious for up to 5 days in the refrigerator.

Make-Ahead & Freezing

This amazing dessert can be prepared up to 5 days in advance, making it perfect for holiday entertaining. For longer storage, freeze the whole cheesecake or individual slices tightly wrapped in plastic wrap and then in foil. Thaw frozen cheesecake overnight in the refrigerator before serving.

Recipe Variations

Experiment with different crusts! Try ginger snap or Biscoff cookies for a unique flavor profile. For individual portions, make mini pumpkin cheesecakes using a muffin tin, adjusting the bake time accordingly. Feel free to experiment with different spices like a pinch of cardamom or a touch of allspice for a personalized twist on your next dessert.

Nutrition Information

Enjoying a slice of homemade Pumpkin Cheesecake can be a delightful treat. Here’s an estimated nutritional breakdown per serving. Please note that these values are approximate and can vary based on specific ingredients and serving size. This dessert offers a good source of Vitamin A, thanks to the pumpkin puree.

Frequently Asked Questions (FAQ)

• Can I use a store-bought graham cracker crust? While you can, store-bought crusts are often smaller. We recommend our homemade crust for the perfect fit and flavor for this Pumpkin Cheesecake.
• What kind of pumpkin puree should I use? Always use 100% pure pumpkin puree, not pumpkin pie filling. Some brands can be watery, so if using homemade, ensure it’s well-drained.
• Can I substitute sour cream with Greek yogurt? Yes, plain Greek yogurt can be used as a substitute for sour cream. It might impart a slightly tangier flavor, but it works well in the recipe.
• Do I need to use a water bath for this recipe? No, this recipe specifically avoids a water bath! We use a loaf pan filled with hot water to create steam in the oven, which helps prevent cracks without the fuss.
• How do I know when my pumpkin cheesecake is done baking? The edges of your cheesecake should be set, but the center 3 inches should still have a slight wobble when gently jiggled. It will firm up completely as it cools and chills.
• Can I make mini pumpkin cheesecakes using this recipe? Absolutely! Pour the filling into a muffin tin lined with cupcake liners and a crust. Adjust the bake time to about 20-25 minutes, checking for the slight wobble.

Conclusion

You now have all the tools and confidence to create the most exquisite Pumpkin Cheesecake! This recipe delivers on its promise: a creamy, perfectly spiced dessert without the stress of water baths or unsightly cracks. It’s the ultimate fall dessert, guaranteed to impress your family and friends at any gathering. Embrace the joy of baking and share this sensational homemade treat with those you love this season.

The Best Ever Pumpkin Cheesecake (No Water Bath, No Cracks!)

Indulge in a rich and creamy pumpkin cheesecake, featuring a crunchy graham cracker crust and a perfectly spiced pumpkin filling. This recipe guarantees a crack-free dessert without the need for a water bath, making it surprisingly easy to achieve a stunning result.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 3 minutes mins

Total Time 3 hours hrs 58 minutes mins

Servings 12 slices

Calories 420 kcal

Equipment

• Food processor
• Medium bowl
• 9-inch springform pan
• Foil-lined sheet pan
• Mixer
• Whisk
• Loaf pan
• Wooden spoon
• Knife
• Rack

Ingredients

  

Crust

• 1 1/2 cups graham cracker crumbs
• 6 Tbsp unsalted butter melted
• 1 Tbsp granulated sugar
• 1/2 tsp cinnamon

Pumpkin Cheesecake

• 24 oz cream cheese room temperature
• 1 1/2 cups packed light brown sugar
• 15 oz pumpkin puree Libby’s brand, or well drained homemade puree
• 4 large eggs
• 1/4 cup sour cream
• 2 Tbsp all-purpose flour
• 2 1/2 tsp pumpkin pie spice plus more to dust
• 1/4 tsp salt
• 1 Tbsp real vanilla extract

Toppings

• Caramel sauce
• Whipped Cream

Instructions

 

Make the Crust

• Preheat the oven to 350°F and pulse graham crackers in a food processor until fine crumbs form.
• Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl, then press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake the crust for 8 minutes on a foil-lined sheet pan, then remove and cool to room temperature.

Make the Pumpkin Cheesecake

• Preheat the oven to 325°F. Using a mixer with a paddle attachment, beat softened cream cheese and brown sugar on medium speed for 5 minutes until light and fluffy, scraping down the bowl as needed to ensure no lumps remain.
• In a separate bowl, whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined. Gradually add this pumpkin mixture to the cream cheese filling and mix on low speed until just combined, scraping the bowl as needed.
• Pour the filling into the pre-baked and cooled crust, then tap the pan 15 times on the counter to release air bubbles. Place the cheesecake on the center rack with a loaf pan half-filled with hot water for steam, and bake at 325°F for 50-60 minutes until the edges are set and the center 3 inches still wobble slightly; turn off the oven, prop the door open with a wooden spoon, and allow it to cool slowly for 30 minutes.
• Once out of the oven, run a knife around the edges of the pan to release tension, then cool the cheesecake on a rack until it reaches room temperature (about 2 hours). Wrap the cooled cheesecake in plastic wrap and refrigerate for at least 4 hours or overnight; to serve, carefully remove from the springform pan, slice, and add your desired toppings.

Notes

To prevent cracks, ensure cream cheese is at room temperature, do not overmix the batter, and allow the cheesecake to cool slowly in the oven before refrigerating. Running a knife around the edges after baking also helps release tension.