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Slice of creamy pumpkin cheesecake with beautiful orange swirl pattern on graham cracker crust, garnished with whipped cream and pecans on white plate

Best Pumpkin Cheesecake Recipe - No Water Bath Required

A rich and creamy cheesecake with a stunning pumpkin swirl that captures the cozy flavors of fall. This foolproof recipe combines classic New York-style cheesecake with spiced pumpkin for a festive dessert perfect for Thanksgiving or any autumn celebration.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted
  • 3 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¾ cup sour cream room temperature
  • 1 cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brown sugar
  • Optional: Whipped cream caramel drizzle, chopped pecans or walnuts for garnish

Method
 

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom of a 9-inch springform pan. Bake 8–10 minutes and let cool.
  2. Beat softened cream cheese until smooth, about 3–4 minutes. Add sugar and vanilla, beating until creamy. Mix in eggs one at a time on low speed. Fold in sour cream until smooth.
  3. In a separate bowl, whisk pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Fold in 1 cup of the cheesecake batter to create the pumpkin swirl mixture.
  4. Pour plain batter over crust. Drop spoonfuls of pumpkin mixture on top and swirl gently with a knife to create marbled effect.
  5. Place pan on baking sheet and pour hot water halfway up sides for a makeshift water bath. Bake 55–65 minutes until edges are set and center slightly jiggles.
  6. Turn oven off, crack door, and let cheesecake cool 1 hour inside oven. Then cool fully on rack and refrigerate at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients to ensure a smooth batter. Don’t overmix to avoid cracks. Allow full chill time for best texture. Perfect for make-ahead holiday entertaining!