I love making this pumpkin cheesecake when I want something that feels festive but still rich and comforting. It blends the warm spices of pumpkin pie with the creamy texture of classic cheesecake, all without the hassle of a water bath.

Why You’ll Love This Recipe

I keep this recipe for holidays and special dinners because it’s smooth, full of flavor, and surprisingly reliable. I like that it bakes evenly with a gentle temperature change, giving me a creamy center and a beautiful top without cracks. It’s indulgent, cozy, and perfect for fall gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the graham cracker crust
1 3/4 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons butter, melted

For the cheesecake filling
32 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 cup pure pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
4 large eggs, room temperature
any desired cheesecake toppings

Directions

I start by placing the oven rack in the center and preheating the oven to 350°F. In a medium bowl, I stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like damp sand. I press the crust firmly into the bottom and halfway up the sides of a 9-inch springform pan and bake it for 7 minutes. I remove it from the oven and set it aside.

Next, I reduce the oven temperature to 325°F. In a large bowl or stand mixer, I mix the cream cheese for about 30 seconds until smooth. I scrape down the bowl, add the sugar, and mix again until fully combined.

I stir in the vanilla extract, pumpkin, pumpkin pie spice, and cinnamon, scraping the bowl to ensure everything is evenly mixed. In a separate container, I beat the eggs lightly, then slowly pour them into the cheesecake mixture with the mixer on low speed. I stop mixing as soon as the eggs are incorporated and scrape the bowl one final time.

To remove air bubbles, I tap the bowl on the counter for about 30 to 45 seconds, then pour the batter into the crust and smooth the top. The pan will be very full.

I bake the cheesecake for 40 minutes at 325°F, then reduce the temperature to 250°F and bake for another 45 minutes. When the time is up, I turn off the oven and leave the cheesecake inside for 30 minutes without opening the door. I then crack the oven door and let it cool slowly for 1 hour.

After that, I let the cheesecake come to room temperature on the counter for 3 to 4 hours before covering it and transferring it to the refrigerator. I chill it for at least 6 hours or overnight before serving.

Servings and Timing

This cheesecake makes 12 servings.
Prep time is about 9 hours and 30 minutes, including chilling.
Bake time is 1 hour and 15 minutes.
Total time comes to approximately 10 hours and 45 minutes.

Variations

I sometimes use gingersnap crumbs instead of graham crackers for a spicier crust. When I want extra warmth, I add a pinch of nutmeg or cloves. I also like topping this cheesecake with whipped cream, caramel sauce, or chopped pecans.

Storage / Reheating

I store this pumpkin cheesecake covered in the refrigerator for up to 5 days. I don’t reheat it, but I let slices sit at room temperature for about 20 minutes if I want a softer texture before serving.

FAQs

Why doesn’t this cheesecake need a water bath?

I use gradual temperature changes and slow cooling, which help prevent cracks without the need for a water bath.

How do I know when the cheesecake is done?

I look for set edges and a center that still has a slight wobble when gently shaken.

Can I make this cheesecake ahead of time?

I often make it a day or two in advance since the flavor and texture improve after chilling.

Can I freeze pumpkin cheesecake?

I freeze individual slices wrapped tightly, and they keep well for up to 2 months.

What’s the best way to slice cheesecake cleanly?

I dip a sharp knife in hot water, wipe it dry, and repeat between slices for clean cuts.

Conclusion

I love this pumpkin cheesecake because it delivers bold fall flavor with a creamy, smooth texture and zero stress. It’s a dessert I trust for holidays and gatherings, and it always earns compliments when I serve it.

Pumpkin Cheesecake (No Water Bath)