Pumpkin Cheesecake No Water Bath

Pumpkin cheesecake brings together the best of fall baking—a classic creamy cheesecake with all the cozy flavors of spiced pumpkin pie. This version lets you skip the fussy water bath while still achieving a luscious texture. It is my go-to dessert when I want something that wows at the holiday table but does not require complicated techniques.

The creamy tang of cheesecake meets the warmth of pumpkin spice in every bite. I first baked this on a chilly November afternoon and can honestly say it disappeared before the coffee finished brewing.

Ingredients

• Graham cracker crumbs: give the crust a toasty flavor and crisp base. Look for fresh, crunchy crackers for best results or use gingersnaps for a spicy twist
• Granulated sugar: sweetens both the crust and filling without overpowering the pumpkin. Use extra fine sugar if possible for best mixing
• Butter: holds the crust together and gives rich flavor. Choose unsalted butter so you can control the salt in the recipe
• Cream cheese: forms the heart of the dessert. Philadelphia brand is especially creamy but any full-fat brick style works well. Let it come fully to room temperature for ultimate smoothness
• Vanilla extract: enhances all the flavors. Pure vanilla adds wonderful aroma
• Pure pumpkin: provides classic flavor and velvety texture. Libbys is reliably smooth and consistent avoid pie filling which has extra sugar
• Pumpkin pie spice and cinnamon: bring aromatic warmth and depth. If you love spice use an extra pinch
• Eggs: set the filling into that signature custardy layer. Select large eggs and let them warm up at room temperature so they mix in smoothly

Step-by-Step Instructions

Prepare the Pan and Oven:

Adjust oven racks to the center and preheat to 350 degrees. This helps the cheesecake bake evenly

Make the Crust:

Mix graham cracker crumbs with sugar and melted butter using a fork until the texture resembles wet sand. Press firmly into the bottom and halfway up the sides of your springform pan using the bottom of a measuring cup. Bake for 7 minutes then let cool

Mix Cream Cheese Base:

Lower the oven temperature to 325 degrees. Beat cream cheese for 30 seconds in a stand mixer until just smooth. Scrape the sides then add granulated sugar and beat until blended

Add Flavorings and Pumpkin:

Stir in vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon. Scrape down bowl again to ensure all ingredients are evenly mixed

Incorporate Eggs:

Crack eggs into a separate cup and beat with a fork. Slowly drizzle eggs into the cream cheese mixture with the mixer on low just until combined. Do not overmix. Scrape the bowl again to catch any unmixed spots

Remove Air Bubbles and Fill Pan:

Tap the mixing bowl gently on the counter for 30 to 45 seconds to pop as many air bubbles as possible. Pour the smooth batter into your prepared crust and level with a spatula

Bake Low and Slow:

Bake for 40 minutes at 325 degrees. Lower the temperature to 250 degrees and bake 45 minutes more for extra gentle cooking. Do not open the oven during this time

Cool Gradually:

Turn off the oven and let the cheesecake sit for 30 minutes with the door closed then crack the door and let cool for an hour. Transfer cheesecake to the counter to cool to room temperature for three to four hours before chilling in the fridge

Chill Completely:

Refrigerate uncovered until fully cold at least six hours or overnight so the filling sets perfectly. When ready to serve use a sharp knife dipped in hot water to get the cleanest slices

Save

Pumpkin puree is my ingredient hero here. It reminds me of the first chilly fall evening when my family gathered around the table and we enjoyed this cheesecake for dessert as everyone went back for seconds

Storage Tips

Pumpkin cheesecake stores beautifully. Cover tightly with plastic wrap and refrigerate for up to five days. For longer storage wrap individual slices and freeze for up to two months. Thaw slices overnight in the fridge before serving

Ingredient Substitutions

No graham crackers Instead use gingersnap cookies for more spice just grind them into crumbs and skip the extra sugar. For a gluten free version grab gluten free cookies or graham crackers. You can also swap mascarpone for half the cream cheese for extra silkiness

Serving Suggestions

This cheesecake is delicious on its own but you can top it with whipped cream a drizzle of caramel sauce or chopped toasted pecans for added crunch. I like to serve it with strong coffee or chai tea for a cozy dessert pairing

Cultural Notes

While pumpkin pie is a Thanksgiving staple across the United States pumpkin cheesecake has become hugely popular for those who love both traditional pie and the creamy appeal of cheesecake. It is a modern twist that brings everyone together at the table

Recipe FAQs

→ What makes this cheesecake smooth without a water bath?

Gradually reducing oven temperature and allowing the cheesecake to cool slowly helps achieve a smooth, creamy texture without cracks.

→ Can I substitute the graham cracker crust?

Yes, you can use crushed gingersnap cookies mixed with melted butter for a spiced alternative crust.

→ How do I ensure the filling blends smoothly?

Use room temperature cream cheese and eggs, and mix gently to avoid overbeating and incorporating too much air.

→ How long should I chill the cheesecake before serving?

Chill in the refrigerator for at least 6 hours or overnight for best texture and flavor.

→ What toppings pair well with pumpkin cheesecake?

Whipped cream, caramel sauce, or sugared pecans are popular topping choices that complement pumpkin and spice flavors.