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Silky pumpkin cheesecake with maple whipped cream—an easy, crack-free baked cheesecake that skips the water bath but delivers perfect holiday flavor.
Know Before You Scroll
Graham cracker crumbs, granulated sugar, butter, cream cheese, cornstarch, vanilla extract, salt, eggs, pumpkin puree, sour cream, cinnamon, ginger, nutmeg, cloves or allspice, heavy cream, maple syrup, skimmed milk powder.
Silky smooth cheesecake with warm pumpkin spice, creamy tang, and a maple-kissed whipped topping that tastes like fall wrapped in dessert form.
Intermediate. The steps are straightforward, but patience with baking and cooling is key for that perfect crack-free finish.
9-inch springform pan, mixing bowls, hand or stand mixer, spatula, foil for wrapping the pan, baking sheet, piping bag with tip, whisk or food processor.
Don’t overmix after adding the eggs. Keeping the batter smooth but not airy helps avoid cracks and gives you that luscious, dense cheesecake texture.
Skip the piping bag—just spoon and swirl the maple whipped cream on top before serving. It’s rustic, gorgeous, and takes two minutes.
No graham crackers? Use gingersnap cookies for a spicier base. Out of maple syrup? Honey works in the whipped cream for a different but delicious twist.
Pumpkin Cheesecake Perfection
I wanted a pumpkin spice cheesecake that felt like its own dessert—not just pumpkin pie pretending to be cheesecake. At first, I tried it with regular whipped cream on top, but once I swapped in maple whipped cream, I knew I had something magical—the maple sweetness plays so perfectly with the pumpkin and warm spices. I also experimented with adding more pumpkin, but it ended up tasting too much like pie and lost that silky cheesecake texture I was going for. So I went back to my tried-and-true New York cheesecake recipe, that bakes up creamy and crack-free without the hassle of a water bath. With a few adjustments to the pumpkin and spice balance, I finally landed on this: a creamy, tangy, perfectly spiced pumpkin cheesecake with a buttery graham cracker crust and just the right maple-kissed finish.
Ingredient Notes
Classic honey graham crackers pulsed into fine crumbs, white granulated sugar, and unsalted butter for a rich, clean flavor.
Gingersnap cookies for a spiced crust, brown sugar for extra caramel notes, or salted butter if that’s all you have (just skip the added pinch of salt).
To achieve the richest flavor, use full-fat block cream cheese (avoid whipped varieties), full-fat sour cream, and pure vanilla extract. Ensure large eggs are at room temperature. Cornstarch provides stability, while a pinch of salt enhances the sweetness..
Greek yogurt can stand in for sour cream, arrowroot powder for cornstarch, and imitation vanilla if needed (though the flavor won’t be quite the same).
Pure canned pumpkin (labeled “100% pumpkin”)
Fresh roasted pumpkin purée works if drained well, pumpkin pie spice blend in place of the individual spices, or allspice instead of cloves for a gentler spice.
Baking or canned goods aisles
Cinnamon, ginger, nutmeg, and just a hint of cloves for that classic pumpkin spice flavor.
pumpkin pie spice blend in place of the individual spices, or allspice instead of cloves for a gentler spice.
Chilled heavy cream whips best, real maple syrup for rich fall sweetness, and skimmed (nonfat) milk powder to stabilize the whipped cream.
Whip topping for a shortcut, honey in place of maple syrup, or leave out the milk powder if you don’t mind softer peaks.
Cream in refrigerated dairy; maple syrup near pancake mixes or in the natural foods aisle; vanilla in baking; milk powder in the baking aisle or near shelf-stable milk.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Crust
We’re starting with the crust! Mix together 2 cups of graham cracker crumbs, a quarter cup of sugar, and a half cup of melted butter until it feels like damp sand. Press it firmly into the bottom of a nine-inch springform pan. Bake at 325 degrees for about 8 to 10 minutes, then let it cool while we move on to the filling.
Prepare the Filling
Turn your oven up to 400 degrees. In a large bowl, beat 4 blocks of softened cream cheese until smooth and fluffy—about two to three minutes. Add one and a quarter cups of sugar, two tablespoons of cornstarch, two and a half teaspoons of vanilla, and a pinch of salt. Mix gently. Now add 4 eggs plus 1 yolk, one at a time, scraping the bowl as you go. Finally, stir in one cup of pumpkin purée, one cup of sour cream, and all those cozy spices—cinnamon, ginger, nutmeg, and just a pinch of cloves. Smooth, creamy, pumpkin perfection.
Bake the Cheesecake
Pour the filling onto the crust and slide it into the oven at 400°F/200°C degrees for 10 minutes. Then reduce the heat to 225°F/107°C and bake for another 50 to 60 minutes. You’ll know it’s ready when the edges are set and the center has just a gentle wobble. Turn the oven off, crack the door, and let it rest inside for about an hour and 15 minutes. Cool completely, then chill in the fridge for at least 4 hours or, even better, overnight.
Make the Maple Whipped Cream
In a mixing bowl, combine one cup of cold heavy cream, two tablespoons of maple syrup, half a teaspoon of vanilla, and a tablespoon of skimmed milk powder. Whip until you get soft, fluffy peaks that hold their shape. Transfer to a piping bag and swirl it all over your cheesecake.
Finish and Serve
Top with a sprinkle of cinnamon or a handful of toasted pecans, slice it up, and sink into the dreamiest, creamiest pumpkin cheesecake you’ll ever eat.
1x2x3x
Serves 12
US CustomaryMetric
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Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to help prevent leaks, and place it on a rimmed baking sheet.
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In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until it looks like damp sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
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Bake for 8–10 minutes, then remove and let the crust cool completely before adding the filling. This keeps it crisp and sturdy.
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Increase the oven temperature to 400°F (200°C).
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In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2–3 minutes. Add the sugar, cornstarch, vanilla, and salt, mixing until just combined.
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Beat in the eggs and yolk one at a time, scraping down the bowl between each. Mix on low speed and avoid overbeating—this keeps excess air out of the batter and helps prevent cracks.
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Finally, mix in the pumpkin puree, sour cream, cinnamon, ginger, nutmeg, and cloves (or allspice). Stir until smooth and creamy.
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Pour the filling onto the cooled crust. Place the pan back on the rimmed sheet and bake for 10 minutes at 400°F (200°C).
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Reduce the oven temperature to 225°F (105°C) and bake for an additional 50–60 minutes. The edges should be set, and the center should still have a gentle wobble. For extra accuracy, check with a thermometer—the center should register around 150–155°F for a set-but-creamy texture.
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Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1¼ hours. After resting, run a thin knife around the edge to release it from the pan (this helps prevent cracks). Transfer the pan to a rack and let it cool until just warm, about 1 hour. Then cover and refrigerate for at least 4 hours, or overnight for best flavor.
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In a mixing bowl or food processor, combine the heavy cream, maple syrup, vanilla, and skimmed (or nonfat dry) milk powder. Whip until soft-medium peaks form—watch closely if using a food processor, as it whips very quickly. The cream should hold its shape when you run a spoon through it without collapsing back into the gap.
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Just before serving, transfer the whipped cream to a piping bag fitted with a star or round tip. Pipe swirls or rosettes around the edges, or cover the entire top if you’d like.
- Room Temperature Ingredients: Bring your cream cheese, eggs, and sour cream to room temp before starting. This ensures a smooth, lump-free filling.
- Don’t Overmix: Once you add the eggs, mix gently and stop as soon as they’re incorporated. Too much air = cracks.
- The Wobble Test: The cheesecake is done when the edges are set but the center has a slight jiggle. If it looks completely firm, it’s overbaked.
- Knife Trick: Run a thin knife around the edge of the pan right after baking. This helps prevent cracks as the cheesecake cools and pulls away.
- Chill Time: Four hours is the minimum, but overnight gives the best texture and flavor.
Variations & Add-Ins
- Gingersnap Crust: Swap the graham crackers for crushed gingersnaps for extra spice.
- Chocolate Pumpkin Cheesecake: Stir ½ cup melted dark chocolate into the filling before baking.
- Nutty Swirl: Add a layer of toasted pecans or walnuts between the crust and filling for crunch.
- Caramel Drizzle: Top slices with warm caramel sauce for a bakery-style finish.
- Storage: Keep covered in the fridge for up to 5 days. Store without the whipped cream topping for best results, and add it fresh before serving.
- Freezing: Chill the cheesecake completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and top with whipped cream before serving.
Individual Slices: Freeze slices on a baking sheet first, then wrap individually for grab-and-go dessert portions.
FAQs
Cracks usually come from overmixing or cooling too quickly. Follow the oven “rest” step and run a knife around the edge right after baking to prevent splitting.
Can I use fresh pumpkin instead of canned?
Yes—just roast, mash, and drain fresh pumpkin really well to remove excess liquid. Canned is usually creamier and more consistent, though.
How do I know if my cheesecake is done?
Check at the 50-minute mark. The edges should look set and the center should still jiggle slightly. A thermometer inserted in the center should read 150–155°F.
Do I need a water bath?
This recipe skips the water bath by using a low-and-slow bake plus a resting period. If you’d like extra insurance against cracks, place a pan of hot water on the rack below the cheesecake.
Can I make this ahead of time?
Absolutely! Cheesecake tastes even better the next day. Make it one to two days in advance and keep chilled until ready to serve.
