Pumpkin Cheesecake (no water bath Needed)

If you've ever wanted to make a homemade cheesecake but dreaded dealing with a water bath, this pumpkin cheesecake is for you! It has a smooth, creamy pumpkin spice filling, a buttery cinnamon graham cracker crust, and all the flavor you'd expect from a fall dessert. The best part? There's no water bath, no foil-wrapped pan sitting in hot water, and no complicated baking process.

Cheesecake can seem intimidating, especially when you're making one for Thanksgiving or another special occasion. But this recipe proves it doesn't have to be. The trick is knowing when to take it out of the heat and giving it plenty of time to cool. One reader even told us this was her first attempt at cheesecake, and it turned out so well that she felt confident making it again. That's exactly the kind of recipe I love sharing!

A Few Ingredients Worth Mentioning

Most of the ingredients in this pumpkin cheesecake are straightforward, but a few details are worth knowing before you start.

• Cream cheese: Use full-fat, brick-style cream cheese rather than the spreadable kind sold in tubs. Let it soften to room temperature so it blends smoothly without lumps.
• Pumpkin puree: Make sure you're using plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Pumpkin pie spice: This gives the cheesecake its classic fall flavor with a blend of warm spices. There's no need to measure several individual spices.
• Graham cracker crumbs: Combined with melted butter, sugar, and cinnamon, these make a simple crust that complements the pumpkin filling.

The Trick to Cheesecake Without a Water Bath

A water bath is often recommended for cheesecake because it provides gentle, even heat and helps prevent cracks. But it's not the only way to get a smooth, creamy cheesecake.

For this recipe, we bake the graham cracker crust first at 350°F, then reduce the oven temperature to 325°F for the filling. The lower temperature helps the cheesecake bake more gently.

The most important part, though, is knowing when it's done. After about an hour, the edges should look set while the center still has a slight wobble when you gently move the pan. It shouldn't look liquid or slosh around, but it doesn't need to be completely firm either. The cheesecake will continue setting as it cools.

Once it's finished baking, turn off the oven, crack the door open slightly, and leave the cheesecake inside for another hour. This gradual cooling helps reduce sudden temperature changes that can cause cracks.

And if your cheesecake does develop a crack? Don't worry. That's what homemade whipped cream is for!

A Few Things That Make All the Difference

Start with room-temperature ingredients. Softened cream cheese is much easier to blend into a smooth filling. Let the eggs and half-and-half come closer to room temperature, too, so everything combines evenly.

Don't overbeat the filling. You want the cream cheese and sugars smooth and creamy, but beating too much air into the batter can cause the cheesecake to rise excessively and then sink or crack as it cools. Once the egg mixture is added, keep the mixer on low speed.

Give the crust a head start. Baking the cinnamon graham cracker crust for 7–8 minutes helps it hold together beneath the creamy filling. Let it cool before adding the cheesecake batter.

Don't rush the chilling time. Even after an hour in the cooling oven, the cheesecake needs at least 6 hours in the refrigerator to finish setting. Making it the day before you plan to serve it is even better.

What Should You Serve on Top?

Personally, I think a generous dollop of freshly whipped cream is all this pumpkin cheesecake needs. The light, airy whipped cream is a nice contrast to the rich pumpkin filling.

If you want something extra, try a little caramel sauce, a sprinkle of cinnamon, or some chopped toasted pecans. They're all delicious with the pumpkin spice and graham cracker crust.

Make It Ahead and Store the Leftovers

This is an excellent make-ahead dessert, which is especially helpful when you're already juggling several dishes for Thanksgiving. Prepare it the day before, let it chill overnight, and add your toppings just before serving.

Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days.

Freezer: Cheesecake also freezes well. Chill it completely, then wrap the whole cheesecake or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving.

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Interested In More Pumpkin Recipes? Try These:

• Pumpkin Cheesecake Bars (Gluten-Free): The best of pumpkin pie and cheesecake, so irresistible!
• Classic Pumpkin Roll with Cream Cheese: a delicate pumpkin-spiced cake, rolled up with a luscious, creamy filling.
• Pumpkin Tiramisu: combines layers of creamy pumpkin infused mascarpone, light pumpkin flavored whipped cream, spiced rum soaked ladyfingers in individual servings.

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