This Pumpkin Cheesecake recipe is truly exceptional! It’s ultra-creamy, perfectly spiced, and uses a whole can of pumpkin purée! Paired with a buttery speculoos cookie crust, this easy-to-make, delectable dessert will be a must-try for Fall!
Why You’ll Love This Recipe
With the first official day of fall only about three weeks away, I’d like to introduce you to this pumpkin cheesecake recipe that is absolutely delicious!
You’ll love this recipe for its ultra-rich and creamy texture, bold pumpkin flavor paired with warm fall spices, and a buttery speculoos cookie crust that is truly irresistible. And bonus, this recipe uses an entire can of pumpkin purée, so no trying to figure out what to do with a small amount of leftover pumpkin!
With my helpful cheesecake baking tips below, which include how to prevent over-mixing and cracks, you’ll have a beautiful, professional-looking pumpkin cheesecake your guests will be raving about for years to come!
And if you love this pumpkin dessert recipe, check out my Perfect Pumpkin Pie, Small Batch Pumpkin Cinnamon Rolls, and Single Layer Pumpkin Cake recipes!
Ingredients Needed
I recommend using the following ingredients to make this easy pumpkin cheesecake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Full-Fat Sour Cream. Any brand of sour cream is suitable, but for optimal results, opt for full-fat sour cream.
- Pumpkin Purée. Not to be confused with pumpkin pie filling. Do not use the filling.
- Cream Cheese. Full-fat cream cheese is recommended, and it’s best to use the blocks of cream cheese. The Philadelphia brand of cream cheese is my favorite, but use whatever brand you prefer!
- Speculoos Cookies. I used the Lotus brand, but Trader Joe’s also makes a version of this Belgian cookie that works just as well.
- Heavy Cream (not shown). Used for the optional whipped cream topping. I use Apple Valley Creamery’s heavy cream. They’re a local dairy farm and creamery near me.
- Powdered Sugar (not shown). Use whatever brand you prefer! I do recommend sifting the powdered sugar to avoid any clumps.
Substitutions/Variations
Below are tested and recommended substitutions for the following ingredients.
- Full-Fat Sour Cream. In place of full-fat sour cream, you can use whole-milk ricotta cheese or whole-milk plain Greek yogurt. This is a 1:1 substitution.
- Speculoos (or Biscoff) Cookies. You can use gingersnap or graham cracker cookies as a substitute for speculoos cookies in the pumpkin cheesecake crust. For a graham cracker crust, you can check out my Lemon Cheesecake or S’mores Cheesecake recipes.
- Sugars. Instead of using granulated sugar and light brown sugar, you can substitute the amount of light brown sugar with an equal amount of granulated sugar.
I did not test this recipe using any sugar, egg, dairy, or gluten-free alternatives.
How to Make the Recipe
Below is a brief overview of how to make this homemade pumpkin cheesecake recipe. For the full printable recipe, which can be prepared using either US customary or metric measurements using the toggle switch, visit the recipe card below.
Speculoos Cookie Crust
Recipe Tip: Have your oven pre-heated, as well as your springform pan prepped with baking spray (lightly sprayed) and lined with parchment paper (sides and bottom). For the best results, use the middle oven rack.
Step 1. Melt the butter. Let it cool slightly.
Step 2. Process the speculoos cookies. Using a food processor, pulse the cookies into fine crumbs.
Step 3. Add the melted butter to the speculoos cookie crumbs. Mix well until the texture is like mushy sand.
Step 4. Press the cookie crumb mixture into the springform pan. I recommend using a spatula to level out the mixture, then use a small measuring cup or the bottom of a glass to press it into the pan until it’s well packed.
Step 5. Bake the cookie crust. Bake for 10-12 minutes at 325ºF. Cool the speculoos cookie crust completely. If making a day ahead, place the crust in the refrigerator.
Step 6. Add aluminum foil and, optionally, a slow cooker liner bag. After the crust has cooled, wrap the sides of the springform pan in 4-5 sheets of heavy-duty aluminum foil and, optionally, a slow cooker liner.
Recipe Tip: To prevent water from getting into your cheesecake while it bakes in the water bath, wrap the springform pan in a slow cooker liner. I recommend the Reynolds Kitchens regular size (13 inches by 21 inches).
Pumpkin Cheesecake Batter
Step 1. Beat the cream cheese first. The cream cheese should be beaten at medium-high speed until it is soft and fluffy, similar to the consistency of a buttercream frosting.
Step 2. Add in the sugars, sour cream, vanilla, spices, and pumpkin purée. Mix until well blended, scraping down the sides of the bowl to ensure all the ingredients have been incorporated.
Step 3. Add in the eggs. On your mixer’s lowest speed, add the eggs one at a time until each one is just blended.
Step 4. Transfer the pumpkin cheesecake batter to the springform pan. Smooth out the top with a spatula and give it a few quick, gentle taps on the counter to release any air bubbles.
Step 5. Place the cheesecake into the roasting pan. Fill the roasting pan with boiling water or really hot water, then carefully transfer it to the oven.
Step 6. Bake the pumpkin cheesecake. Bake for one hour at 325ºF. When done, turn the oven off, but keep the cheesecake in the oven for an additional 45 minutes. Keep the oven door closed the entire time.
Step 7. Cool the cheesecake to room temperature. Before putting it in the refrigerator, touch the sides and bottom of the pan. If it’s still warm, it needs to cool to room temperature a bit more. Mine takes anywhere from 2 1/2 to 3 hours.
Step 8. Cover and refrigerate the cheesecake. Lightly cover the cheesecake with either a paper towel and aluminum foil or a plate. Chill the cheesecake for at least 4 hours or overnight. When ready to serve, slice and top with optional whipped cream topping, then enjoy!
Recipe Tip: I highly recommend covering the cheesecake with a paper towel and placing a dinner plate (upside down) on top. This will prevent any condensation from forming on the surface of the cheesecake.
Pin this now to find it later
Pin ItHelpful Tips for the Perfect Cheesecake
For optimal results, I recommend the following expert tips.
- Mix the batter well before the eggs. It’s essential to have all the ingredients well blended (medium-high speed recommended) before adding the eggs. Once you add them in (on the lowest speed and just until blended), you want to avoid overmixing the batter because this can lead to cracking.
- Use a springform pan. Cheesecakes are best baked in a springform pan because the sides can easily be removed after it’s cooled.
- Protect the cheesecake. Wrap the sides of your springform pan in 5-6 layers of heavy-duty aluminum foil and, optionally, a slow cooker liner. The combination of the two will keep any water from the water bath out during baking.
- Don’t skip the water bath. A water bath is a crucial and helpful tip that can prevent your cheesecake from drying out, sinking, or cracking. Having one creates a nice steam bath inside your oven, like a little sauna, and all that moisture will help keep your cheesecake nice and moist.
- Keep the oven door closed. Do not open the oven door as your cheesecake bakes and after while it’s cooling down inside the oven.
Recipe FAQs
It is likely that the crust did not 100% cool after baking. When you add the pumpkin cheesecake batter to the only slightly cooled crust, it can cause the crust to leak out during baking. For this reason, I recommend making sure the crust has cooled completely, and as an extra measure, I recommend chilling the speculoos cookie crust in the fridge (or freezer) for 30 minutes or even overnight (if making in advance).
Yes, absolutely. Ensure your pumpkin cheesecake has chilled for the recommended time before slicing. You can wrap each slice individually in plastic wrap, then aluminum foil. Alternatively, you can place the individual slices onto a baking sheet lined with wax or parchment paper, then wrap the baking sheet in plastic wrap and aluminum foil. The cheesecake will keep for up to a month in the freezer. Before enjoying, thaw the slice(s) in the fridge overnight.
Several factors can contribute to a cheesecake cracking.
1) Over-mixing the cheesecake batter. I recommend having all the ingredients well blended before adding in the eggs, which should be added in one at a time on low speed. Then, once the eggs have been added, run your spatula around the bowl once more to ensure that all the ingredients are fully incorporated.
2) Not using a water bath, or not including enough water in the water bath. Not baking your cheesecake with a water bath will likely lead to a cracked cheesecake because there is no steam or moisture inside the oven to keep the cheesecake from drying out. Not adding enough water to the roasting pan can also lead to this.
3) Opening your oven door during baking and/or during the cool-down time after baking. This will release all that nice steam you’ve created inside the oven. Some people recommend opening the door slightly after baking, but I prefer to keep it closed. I haven’t had a cheesecake crack on me following this method.
You can, but you will want to make sure that the pan is at least 3 inches tall. You will also have to serve the cheesecake directly from that pan, rather than releasing it from the springform pan and then presenting it on a plate.
I highly recommend covering the cheesecake with a paper towel and placing a dinner plate (upside down) on top. This forms a nice seal around the top, preventing any condensation from forming on the surface of the cheesecake.
More Fall Dessert Recipes
If you tried this Pumpkin Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Easy Pumpkin Cheesecake Recipe
Equipment
- Slow Cooker Liner – Regular Size optional
Ingredients
Speculoos Cookie Crust
- 2 cups Speculoos or Biscoff Cookie Crumbs, 1, 8.8 oz Package, processed into fine crumbs
- 4 tbsp Unsalted Butter, melted and slightly cooled
Pumpkin Cheesecake Batter
- 32 oz Cream Cheese, softened and at room temperature
- 3/4 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Full-Fat Sour Cream, room temperature
- 15 oz Canned Pumpkin Purée
- 2 tsp Vanilla Extract
- 3 tsp Pumpkin Pie Spice
- 2 tsp Ground Cinnamon
- 3 Large Eggs, room temperature
Whipped Cream Topping (optional)
- 1 cup Heavy Cream
- 1/2 cup Powdered Sugar, sifted
- 2 tsp Vanilla Extract
Instructions
Speculoos Cookie Crust
- Adjust your oven rack to the center or middle position and preheat the oven to 325ºF.
- Using a flour-based baking spray, grease a 9-inch springform pan. Cover the bottom and sides of the pan with parchment paper, then set aside.
- Using a food processor, pulverize the speculoos cookies into fine crumbs. Add in the melted unsalted butter and pulse until the mixture has formed. It should be a similar consistency to wet sand.2 cups Speculoos or Biscoff Cookie Crumbs, 4 tbsp Unsalted Butter
- Press the speculoos cookie crust mixture into the bottom of the prepared springform pan, then place it in the oven and bake for 10-12 minutes at 325ºF.
- When done, remove the speculoos cookie crust from the oven and place it on a cooling rack to cool completely.
- While you make the pumpkin cheesecake batter, you can leave the oven on if you wish, or turn it off and reheat it to 325ºF when you're ready to bake the cheesecake.
- When cool to the touch, wrap the bottom and up the sides of the pan with 5-6 overlapping layers of aluminum foil (or heavy-duty aluminum foil), then (optional additional step) wrap the pan in a regular or extra-large-sized slow cooker liner. Both measures are to prevent water from sneaking into the cheesecake while it sits in the water bath.
Pumpkin Cheesecake Batter
- Using your hand mixer or stand mixer fitted with the balloon whisks or paddle attachment, beat the cream cheese on medium-high speed until it’s soft and fluffy. It should be the consistency of frosting.32 oz Cream Cheese
- Add the granulated sugar, light brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and ground cinnamon, beating together until well blended. Scrape down the sides of the bowl if needed.3/4 cup Granulated Sugar, 1/2 cup Light Brown Sugar, 1/2 cup Full-Fat Sour Cream, 15 oz Canned Pumpkin Purée, 2 tsp Vanilla Extract, 3 tsp Pumpkin Pie Spice, 2 tsp Ground Cinnamon
- Switching the mixer to its lowest speed, add in the eggs one at a time until each one is just blended with the cheesecake batter. Be careful not to over beat the batter, which can lead to cracks in your cheesecake.3 Large Eggs
- Pour the pumpkin cheesecake batter into the baked speculoos cookie crust (make sure the springform pan is prepped with the foil and optional oven liner), then place the cheesecake in the roasting pan. Open the oven door, place the pan on the oven rack, then carefully fill the pan with boiling or really hot water until it reaches almost halfway up the sides of the springform pan. Close the oven door, then bake the cheesecake for 55-60 minutes at 325ºF.
- When done, turn off the oven, but keep the oven door closed. Then allow the cheesecake to cool in the water bath for 45 minutes.
- Remove the roasting pan from the oven (the cheesecake will still be slightly jiggly) and place it on a few oven pads. Then, very carefully (with oven mitts), remove the cheesecake and place it on a few oven pads or a kitchen towel. Carefully remove the aluminum foil layers and the slow cooker liner from around the springform pan, then place the pan onto a cooling rack to continue cooling to room temperature. This will take 2-3+ hours.
- Once the cheesecake has completely cooled (do not put it in the fridge before then), cover the top of the springform pan with a paper towel and an upside-down plate, then place it in the refrigerator to set overnight. If you are serving the cheesecake on the same day as when you baked it, allow at least 4 hours in the fridge for it to set.
Whipped Cream Topping (optional)
- I recommend chilling your mixing bowl in the freezer for 10-15 minutes before starting the chocolate whipped cream.
- Add in the heavy cream, powdered sugar, and vanilla extract to your chilled mixing bowl. Beat the mixture on low speed until all of the ingredients are blended, scraping down the sides of the bowl as needed. Increase the speed to medium-high and beat for 1-2 minutes or until stiff peaks form with the whipped cream. If you can scoop it out with a spoon and it holds its shape, it's ready!
- You dollop or pipe the whipped cream onto the cheesecake before or after it's been sliced. For piping, I recommend using a large piping bag fitted with a decorative tip like the Wilton 1M or Ateco St. Honore.
Video
Notes
- Having a water bath creates a nice steam bath inside your oven, similar to a small sauna, and all that moisture helps keep your cheesecake from cracking. Don’t skip this.
- Add the aluminum foil layers and a regular or extra-large-sized slow cooker liner around the springform pan. The liner is an extra precautionary step in case water still sneaks past the aluminum foil and into your cheesecake.
- Keep the oven door closed as your cheesecake bakes and after as it cools down inside the oven.
- Full-Fat Sour Cream. In place of full-fat sour cream, you can use whole-milk ricotta cheese or whole-milk plain Greek yogurt. This is a 1:1 substitution.
- Speculoos (or Biscoff) Cookies. You can use gingersnap or graham cracker cookies as a substitute for speculoos cookies in the pumpkin cheesecake crust. For a graham cracker crust, you can check out my Lemon Cheesecake or S’mores Cheesecake recipes.
- Sugars. Instead of using granulated sugar and light brown sugar, you can substitute the amount of light brown sugar with an equal amount of granulated sugar.
- I did not test this recipe using any sugar, egg, dairy, or gluten-free alternatives.
- When ready to chill the cheesecake in the refrigerator, I highly recommend covering the cheesecake with a paper towel and placing a dinner plate (upside down) on top. This will prevent any condensation from forming on the surface of the cheesecake.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Thank you so much for sharing. This has to be the prettiest cheesecake I’ve made in my career. I roasted my own pumpkin, since I can’t eat any canned foods. And I also added some salt. I need to make this again for Christmas Eve family gathering.
I’m so glad you loved the recipe! Thank you for making it!
I LOVED THIS RECIPE & How you put the ingredients in the recipe too so you don’t have to scroll all the way to the top to check everything again!
Cannot wait to bake for the Holidays! In fact, I won’t wait! It’s only August 26th and Im off to Wally World for pumpkin and cream cheese and sour cream!😋
I don’t blame you for not waiting! I hope you enjoy it as much as I do (and my neighbors who got all the test cheesecakes)!
Forgot to add lol about “Wally world”…I knew instantly where you’re going!