This Pumpkin Cheesecake is ultra-creamy, warmly spiced, and made with a full 15 oz can of pumpkin purée. The buttery speculoos cookie crust complements the rich filling, creating a simple yet impressive fall dessert.
Why You’ll Love This Recipe
With fall approaching, this pumpkin cheesecake is an ideal dessert: luxuriously smooth filling, pronounced pumpkin flavor with cozy spices, and a crisp speculoos cookie crust. Using an entire can of pumpkin purée means no leftover pumpkin to worry about, and the recipe is straightforward enough for home bakers of all levels.
Follow the baking tips below to avoid over-mixing and cracking so your cheesecake looks and tastes professional. If you enjoy pumpkin desserts, consider trying other seasonal recipes for variety.
Ingredients Needed
These ingredients will yield a classic pumpkin cheesecake with a speculoos cookie crust. Key items are noted for clarity.
- Full-Fat Sour Cream. Use full-fat for the best texture; whole-milk Greek yogurt or ricotta can substitute 1:1.
- Pumpkin Purée. Use canned pumpkin purée, not pumpkin pie filling.
- Cream Cheese. Full-fat blocks (softened to room temperature) give the creamiest results.
- Speculoos Cookies. Lotus Biscoff or a similar speculoos cookie works best for the crust; gingersnaps or graham crackers are acceptable alternatives.
- Heavy Cream (optional). For whipping if you top the cheesecake with fresh whipped cream.
- Powdered Sugar (optional). Sift before using to avoid lumps if making whipped cream.
Substitutions and Variations
Tested swaps that keep results reliable:
- Sour Cream: Substitute with whole-milk ricotta or plain Greek yogurt (1:1).
- Cookies for the Crust: Use gingersnaps or graham crackers in place of speculoos.
- Sugars: You can replace the light brown sugar with an equal amount of granulated sugar if needed.
This recipe has not been tested with sugar-free, dairy-free, egg-free, or gluten-free alternatives.
How to Make the Recipe
Below is a concise overview of the process. The full ingredient amounts and step-by-step instructions are included in the recipe card further down.
Speculoos Cookie Crust
Recipe Tip: Preheat the oven and prepare a 9-inch springform pan by lightly spraying it and lining the bottom and sides with parchment. Bake on the middle oven rack for even heat.
Step 1. Melt the butter and let it cool briefly.
Step 2. Process the speculoos cookies into fine crumbs.
Step 3. Combine the melted butter with the crumbs until the texture resembles wet sand.
Step 4. Press the mixture into the prepared springform pan, leveling and packing it firmly.
Step 5. Bake the crust at 325ºF for 10–12 minutes. Cool completely before adding the filling; chilling overnight is fine.
Step 6. Wrap the springform pan sides in 4–6 layers of heavy-duty aluminum foil. For extra protection in the water bath, add a slow cooker liner over the foil.
Pumpkin Cheesecake Batter
Step 1. Beat softened cream cheese at medium-high speed until soft and fluffy, like frosting.
Step 2. Add granulated sugar, light brown sugar, sour cream, vanilla, spices, and pumpkin purée. Mix until well combined, scraping the bowl.
Step 3. On the mixer’s lowest speed, add eggs one at a time, mixing just until blended to avoid overbeating.
Step 4. Pour batter into the cooled crust, smooth the top, and tap gently to release air bubbles.
Step 5. Place the springform pan inside a roasting pan and carefully add boiling or very hot water until it reaches about halfway up the sides of the springform pan.
Step 6. Bake at 325ºF for about 55–60 minutes. Turn the oven off and leave the cheesecake inside, undisturbed, for an additional 45 minutes with the door closed.
Step 7. Remove from the oven and water bath, unwrap the pan, and cool to room temperature on a rack. Cooling typically takes 2½–3 hours.
Step 8. Once cool, cover the top with a paper towel and an upside-down plate, then refrigerate at least 4 hours or preferably overnight before serving. Top with optional whipped cream.
Recipe Tip: Covering the chilled cheesecake with a paper towel and a plate prevents condensation on the surface.
Helpful Tips for the Perfect Cheesecake
Follow these tips for consistent, crack-free results:
- Mix thoroughly before adding eggs. Beat the filling ingredients together first at medium-high speed, then add eggs one at a time on low speed and stop as soon as they’re combined to avoid incorporating excess air.
- Use a springform pan. It makes removing the cheesecake easy and keeps edges intact.
- Seal the pan for the water bath. Wrap the sides in multiple layers of heavy-duty foil; add a slow-cooker liner for extra protection from water.
- Do not skip the water bath. The steam prevents drying, sinking, and cracking by maintaining gentle, moist heat during baking.
- Keep the oven door closed. Opening the door releases steam and temperature, which can cause cracking.
Recipe FAQs
If the crust wasn’t fully cooled before adding the filling, residual heat can melt the butter and cause the crust to seep during baking. Cool the crust completely before filling and, if desired, chill it in the fridge or freezer for 30 minutes to firm it up.
Yes. Chill the cheesecake fully, then wrap individual slices in plastic wrap and foil or freeze whole on a sheet before wrapping. Store up to one month and thaw in the refrigerator overnight before serving.
Common causes: over-mixing (especially after adding eggs), skipping the water bath or not adding enough water, and opening the oven during baking or cooldown. Follow gentle mixing, use a water bath, and keep the oven closed to reduce cracking.
Yes, but use a pan at least 3 inches tall and be prepared to serve it directly from the pan, as removing the sides will be difficult.
Cover the chilled cheesecake with a paper towel and place a dinner plate upside down on top. This helps absorb moisture and prevents condensation on the surface.
More Fall Dessert Recipes
Salted Brownie Cookies
Super Soft Molasses Cookies
Classic Peanut Butter Blossoms
Single Layer Carrot Cake
If you tried this Pumpkin Cheesecake, please leave a star rating and share a comment to let me know how it turned out. Thanks for visiting!
Easy Pumpkin Cheesecake Recipe
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Spatulas
- Parchment paper
- Roasting pan for water bath
- Heavy-duty aluminum foil
- Optional: slow cooker liner
Ingredients
Speculoos Cookie Crust
- 2 cups speculoos or Biscoff cookie crumbs (about one 8.8 oz package), processed fine
- 4 tbsp unsalted butter, melted and slightly cooled
Pumpkin Cheesecake Batter
- 32 oz cream cheese, softened to 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
- Preheat oven to 325ºF. Grease a 9-inch springform pan with baking spray and line the bottom and sides with parchment paper.
- Pulse speculoos cookies in a food processor to fine crumbs. Add melted butter and pulse until mixture resembles wet sand.
- Press crumbs into the bottom of the prepared pan and bake for 10–12 minutes. Cool completely.
- When cool, wrap the pan sides with several layers of heavy-duty foil. Optionally add a slow cooker liner over the foil for extra protection.
Pumpkin Cheesecake Batter
- Beat cream cheese on medium-high speed until soft and fluffy.
- Add granulated sugar, light brown sugar, sour cream, pumpkin purée, vanilla, pumpkin pie spice, and cinnamon; beat until blended, scraping bowl as needed.
- On the lowest speed, add eggs one at a time until each is just incorporated. Avoid overbeating.
- Pour batter into the cooled crust. Place the springform pan inside a roasting pan, then carefully fill the roasting pan with boiling water until it reaches about halfway up the sides of the springform pan.
- Bake at 325ºF for 55–60 minutes. Turn the oven off and leave the cheesecake inside for 45 minutes with the door closed.
- Remove the roasting pan, carefully lift the springform pan out and remove the foil. Cool to room temperature (about 2–3 hours).
- Once completely cooled, cover the top with a paper towel and an upside-down plate and refrigerate at least 4 hours or overnight before serving.
Whipped Cream Topping (optional)
- Chill a mixing bowl for 10–15 minutes. Add heavy cream, powdered sugar, and vanilla. Beat on low until combined, then increase to medium-high and whip until stiff peaks form. Pipe or dollop on the chilled cheesecake.
Notes
- Use a water bath to create steam in the oven; this helps prevent cracking and keeps the cheesecake moist.
- Wrap the springform pan in multiple layers of foil and optionally a slow cooker liner to keep water out of the cake.
- Keep the oven door closed during baking and the cooling period to maintain a stable environment.
Substitutions
- Full-fat sour cream can be replaced with whole-milk ricotta or plain Greek yogurt (1:1).
- Speculoos cookies can be swapped for gingersnaps or graham crackers.
- Light brown sugar can be replaced with an equal amount of granulated sugar if necessary.
General
- Cover the refrigerated cheesecake with a paper towel and an upside-down plate to prevent condensation on the surface.
Video
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.