Pumpkin Cheesecake Without Water Bath

why make this recipe

Pumpkin cheesecake is a delightful twist on the classic cheesecake. It combines the creamy texture of cheesecake with the warm flavors of pumpkin and spices, making it the perfect dessert for fall occasions. This recipe eliminates the hassle of a water bath, which means you can enjoy a beautifully baked cheesecake without the extra step. It’s a hit at family gatherings, Thanksgiving dinners, and autumn parties. Your friends and family will love the rich, velvety filling with a hint of pumpkin spice.

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how to make Pumpkin Cheesecake

Ingredients:

• 1 3/4 cups graham cracker crumbs (see note below on using gingersnaps)
• 5 tablespoons granulated sugar
• 6 tablespoons butter (melted)
• 32 ounces cream cheese (at room temperature; 4-8 oz. packages; Philadelphia brand preferred)
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup pure pumpkin (Libby’s brand preferred)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 4 large eggs (at room temperature)
• any desired cheesecake toppings

Directions:

1. Place the oven racks in the center of the oven and preheat to 350 degrees.
2. In a medium bowl, mix the graham cracker crumbs with 5 tablespoons of sugar and melted butter until it resembles damp sand. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and then set aside.
3. Lower the oven temperature to 325 degrees. In a large bowl (or stand mixer), blend the cream cheese for about 30 seconds until smooth. Scrape the bowl sides and bottom, then add the 1 1/4 cups of sugar and mix until smooth.
4. Add the vanilla, pumpkin, pumpkin pie spice, and cinnamon. Mix again to combine well.
5. Crack the eggs into a measuring cup and beat them well. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated. Scrape the bowl again to ensure everything is smooth. If there are a few small lumps, use a rubber scraper to fold them in gently.
6. Once the mixture is smooth, tap the bowl on the counter for about 30-45 seconds to remove air bubbles. Pour the cheesecake filling into the crust and spread it evenly.
7. Bake for 40 minutes at 325 degrees. After that, reduce the temperature to 250 degrees and bake for another 45 minutes. When the time is up, turn off the oven but keep the cheesecake inside for 30 minutes to continue cooking without opening the door.
8. After that, crack the oven door and let the cheesecake cool inside for another hour. It should feel slightly warm. Then, bring the cheesecake to room temperature for about 3-4 hours before covering it with plastic wrap and refrigerating.
9. Chill for at least 6 hours or overnight. To serve, release the springform pan and remove the collar. Decorate as desired. For slicing, dip a sharp knife in hot water, wipe it off, and cut. Repeat this for each slice for clean pieces.

how to serve Pumpkin Cheesecake

Serve the pumpkin cheesecake chilled and topped with whipped cream, caramel sauce, or a sprinkle of cinnamon for extra flavor. A few toasted pecans or walnuts on top also add a nice crunch. You can enjoy it plain or with your favorite toppings.

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how to store Pumpkin Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. The cheesecake can be kept for about 5-7 days in the fridge. For longer storage, you can freeze slices wrapped well in plastic wrap and aluminum foil for up to 3 months.

tips to make Pumpkin Cheesecake

• Make sure the cream cheese is at room temperature for a smoother batter.
• Tap the mixing bowl to release air bubbles before baking for a creamier texture.
• Avoid over-mixing once the eggs are added to prevent cracks in the cheesecake.
• Let the cheesecake cool gradually to prevent sudden temperature changes that could crack the surface.

variation

You can switch out the graham cracker crust for a gingersnap crust for a spicier flavor. Simply replace the graham cracker crumbs with crushed gingersnap cookies in the same amount.

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FAQs

Can I use canned pumpkin for this recipe?
Yes, using canned pumpkin is not only convenient but also ensures consistent flavor and texture. Libby’s brand is commonly recommended.

How do I know when the cheesecake is done baking?
The cheesecake should be slightly jiggly in the center when you take it out of the oven. It will firm up as it cools.

Can I add chocolate to the pumpkin cheesecake?
Yes! You can mix in chocolate chips or swirl melted chocolate into the batter before baking for a delicious chocolate-pumpkin flavor.

Pumpkin Cheesecake

Pumpkin cheesecake is a delightful twist on the classic cheesecake, featuring creamy texture combined with warm pumpkin flavors and spices, making it ideal for fall occasions.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 32 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1 3/4 cups graham cracker crumbs or crushed gingersnaps for a spicier flavor
• 5 tablespoons granulated sugar
• 6 tablespoons butter melted

For the filling

• 32 ounces cream cheese at room temperature; Philadelphia brand preferred
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup pure pumpkin Libby’s brand preferred
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 4 large eggs at room temperature
• any desired cheesecake toppings such as whipped cream, caramel sauce, or nuts

Method

 

Preparation

1. Place the oven racks in the center of the oven and preheat to 350 degrees.
2. In a medium bowl, mix the graham cracker crumbs with 5 tablespoons of sugar and melted butter until it resembles damp sand. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and then set aside.

Making the filling

1. Lower the oven temperature to 325 degrees.
2. In a large bowl (or stand mixer), blend the cream cheese for about 30 seconds until smooth. Scrape the bowl sides and bottom, then add the 1 1/4 cups of sugar and mix until smooth.
3. Add the vanilla, pumpkin, pumpkin pie spice, and cinnamon. Mix again to combine well.
4. Crack the eggs into a measuring cup and beat them well. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop mixing as soon as the eggs are incorporated.
5. Scrape the bowl again to ensure everything is smooth, gently folding in any small lumps with a rubber scraper.
6. Once the mixture is smooth, tap the bowl on the counter for about 30-45 seconds to remove air bubbles.
7. Pour the cheesecake filling into the crust and spread it evenly.

Baking

1. Bake for 40 minutes at 325 degrees. After that, reduce the temperature to 250 degrees and bake for another 45 minutes.
2. Once done, turn off the oven but keep the cheesecake inside for 30 minutes to continue cooking without opening the door.
3. After that, crack the oven door and let the cheesecake cool inside for another hour. It should feel slightly warm.
4. Bring the cheesecake to room temperature for about 3-4 hours before covering it with plastic wrap and refrigerating.
5. Chill for at least 6 hours or overnight, then release the springform pan and remove the collar. Decorate as desired.
6. For slicing, dip a sharp knife in hot water, wipe it off, and cut. Repeat this for each slice for clean pieces.

Notes

Make sure the cream cheese is at room temperature for a smoother batter. Tap the mixing bowl to release air bubbles before baking for a creamier texture. Avoid over-mixing once the eggs are added to prevent cracks in the cheesecake. Let the cheesecake cool gradually to prevent sudden temperature changes that could crack the surface.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]