Why You’ll Love This Recipe

I love that this cheesecake delivers bakery-style results without the stress. Skipping the water bath makes it simpler, but the final result is just as silky and smooth. The combination of pumpkin, cinnamon, and pumpkin pie spice brings that warm autumn flavor I look forward to every year. The graham cracker crust adds a buttery crunch that balances the rich filling perfectly. I also appreciate how make-ahead friendly this recipe is—ideal for busy holiday prep.

Ingredients

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

For the Graham Cracker Crust:

1¾ cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons butter, melted

For the Cheesecake Filling:

32 ounces cream cheese, at room temperature (4 8-oz packages)
1¼ 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

Optional: cheesecake toppings like whipped cream, caramel sauce, or chopped nuts

Directions

I place the oven racks in the center and preheat the oven to 350°F.
In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand. Then I press the mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup.
I bake the crust for 7 minutes, then remove it from the oven and reduce the temperature to 325°F.

To make the filling:

In a large bowl, I beat the cream cheese until smooth (about 30 seconds), then scrape down the sides and add the sugar, mixing until fully incorporated.
I stir in the vanilla, pumpkin, pumpkin pie spice, and cinnamon, mixing until the batter is smooth again.
I beat the eggs in a separate cup, then slowly pour them into the cream cheese mixture while the mixer is on low. Once combined, I stop mixing and scrape the bowl one final time to ensure everything is evenly mixed.
I gently tap the bowl on the counter for about 30–45 seconds to release any air bubbles from the batter.
I pour the filling into the prepared crust and smooth out the top.

To bake:

I bake at 325°F for 40 minutes. Then, without opening the oven, I reduce the temperature to 250°F and bake for another 45 minutes.
After that, I turn the oven off and let the cheesecake rest inside with the door closed for 30 minutes.
Then I crack the oven door and let the cheesecake cool slowly for another hour before removing it.
I let it sit at room temperature for 3–4 hours, then cover it with plastic wrap and chill it in the fridge for at least 6 hours (or overnight).

To serve:

I release the springform pan, decorate as desired, and use a hot, clean knife for perfect slices.

Servings and timing

This cheesecake serves 12 people. The prep time takes about 9 hours and 30 minutes (including chilling), the bake time is 1 hour and 15 minutes, and the total time needed is around 10 hours and 45 minutes. It’s a perfect make-ahead dessert for any fall celebration.

Variations

I sometimes swap the graham crackers for gingersnaps for a spicier crust.
If I want a slightly tangier cheesecake, I add ¼ cup sour cream to the filling.
A pecan crust gives it a more nutty flavor that pairs beautifully with pumpkin.
Topping it with whipped cream and a drizzle of maple syrup adds extra indulgence.
For mini versions, I divide the batter among muffin tins lined with cupcake wrappers and adjust the baking time.

Storage/Reheating

I store the cheesecake tightly covered in the refrigerator for up to 5 days. It tastes even better after a day or two as the flavors meld. If I want to freeze it, I wrap individual slices in plastic wrap and foil, then store them in an airtight container for up to 2 months. To serve, I thaw them overnight in the fridge. I don’t reheat it, as cheesecake is best served chilled or at room temperature.

FAQs

Do I really not need a water bath?

Nope! I follow the slow baking and cooling method, and the cheesecake turns out smooth and creamy without cracks.

Can I use gingersnaps instead of graham crackers?

Yes, and I often do. I just blend the cookies into crumbs and skip the added sugar since gingersnaps are already sweet.

Why does the cheesecake need to cool slowly?

Letting it cool gradually helps prevent cracks and ensures the texture stays smooth and dense without being rubbery or dry.

Can I make this ahead of time?

Absolutely. I always make it the night before a big event—it tastes even better after chilling overnight.

What’s the best way to get clean slices?

I dip a sharp knife in hot water, wipe it clean between each cut, and repeat for every slice. This keeps the slices looking neat and professional.

Conclusion

This no water bath Pumpkin Cheesecake is one of my favorite desserts to make for fall and especially Thanksgiving. It’s rich, creamy, perfectly spiced, and surprisingly simple to pull off. I love that it can be made ahead and doesn’t require any tricky techniques. Just a little patience and a few simple steps give me a stunning dessert that always impresses—and disappears fast.

Pumpkin Cheesecake (No Water Bath)

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Author: Mia
Total Time: 10 hours 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This creamy pumpkin cheesecake blends the cozy flavor of pumpkin pie with the rich texture of cheesecake—no water bath needed!

Instructions

Preheat oven to 350°F. Place oven racks in the center position.

Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until it resembles damp sand. Press into the bottom and halfway up the sides of a 9-inch springform pan.

Bake crust for 7 minutes. Remove and set aside. Lower oven temp to 325°F.

In a stand mixer, beat cream cheese until smooth (30 seconds). Scrape bowl.

Add sugar and mix again until smooth. Stir in vanilla, pumpkin, pumpkin pie spice, and cinnamon. Scrape bowl again.

Beat eggs in a separate container, then slowly pour into the batter on low speed. Mix just until combined.

Tap the mixing bowl on the counter to remove air bubbles. Pour the filling into the crust and smooth the top.

Bake at 325°F for 40 minutes, then reduce to 250°F and bake for an additional 45 minutes.

Turn oven off and let cheesecake sit inside for 30 minutes (do not open door). Then crack the door open and let cool for 1 hour.

Bring cheesecake to room temperature on the counter for 3–4 hours, then chill in fridge for at least 6 hours or overnight.

To serve, remove springform ring, decorate as desired, and slice with a hot, wiped knife for clean cuts.

Notes

Gingersnap Crust Alternative: Substitute 2 cups gingersnap crumbs for graham crackers and omit the sugar. Mix with 6 tbsp melted butter and bake as directed.

For best texture, ensure all ingredients are room temperature.

This cheesecake is rich and can be topped with whipped cream or caramel for extra indulgence.

Prep Time: 9 hours 30 minutes (includes cooling/chilling time)
Cook Time: 1 hour 15 minutes
Category: Dessert, Desserts
Method: Baking
Cuisine: American