Pumpkin Cheesecake No Water Bath

Pumpkin cheesecake is the ultimate autumn dessert for when you want big flavor with minimal fuss and not a water bath or fancy cake tricks in sight. Classic warm spices blend with silky cream cheese and real pumpkin so each bite tastes like the best part of fall. If you are looking to impress guests or just want a slice of something cozy with your coffee this recipe throws together in a flash and chills while you get on with your day.

One Thanksgiving I decided to skip the water bath and see if I could still get that perfectly dense but creamy texture my family loves. The result disappeared before the pie was even touched.

Gather Your Ingredients

• Graham cracker crumbs or gingersnaps: turns into a crisp base that complements the creamy filling try gingersnaps for a spicier crust
• Granulated sugar: sweetens both the crust and filling consistently look for extra fine sugar if possible
• Melted butter: brings together the crust and gives it that melt in your mouth bite choose unsalted for better control
• Cream cheese: Philadelphia brand preferred turns silky if at room temperature before mixing go for full fat for best flavor
• Pure pumpkin: Libbys brand tends to work best for texture and flavor make sure you do not use pumpkin pie filling
• Vanilla extract: deepens the overall flavor use real vanilla for a richer result
• Pumpkin pie spice and cinnamon: bring all the cozy warmth to the cake look for fresh or recently purchased spices
• Eggs: help set the cheesecake structure and add richness room temperature eggs incorporate better for a smoother batter

How to Make It

Prep the Oven:

Place one oven rack in the center of your oven and preheat to three hundred fifty degrees to bake the crust evenly and avoid over-browning

Make the Crust:

Stir graham cracker crumbs sugar and melted butter in a medium bowl until it looks like damp sand press the mix firmly into the bottom and halfway up the sides of a nine inch springform pan using a flat measuring cup and your fingers for even thickness bake for seven minutes then remove to cool

Mix the Cream Cheese Base:

Reduce oven temperature to three hundred twenty five degrees scrape the softened cream cheese into the bowl of a stand mixer or a large mixing bowl beat on low for about thirty seconds until creamy and lump free scrape the sides and bottom with a spatula for extra smoothness

Sweeten and Flavor:

Add the granulated sugar to the cream cheese blend until smooth and creamy mix in the vanilla pure pumpkin pumpkin pie spice and cinnamon scrape the bowl and mix again so everything is fully combined and even

Add the Eggs Carefully:

Break all four eggs into a measuring cup and beat gently with a fork to blend pour the eggs into the cream cheese mix in a slow steady stream with mixer on low only stir until just combined avoid overmixing which can create cracks in your cheesecake scrape the bowl and gently fold any bits with a rubber spatula

Prepare the Batter and Fill:

Tap the bowl on the counter for thirty to forty five seconds so air bubbles rise and pop leaving a smooth dense base pour the filling carefully into the prepared crust and smooth the top with a spatula do not overfill if you see small lumps try to fold them in now

Bake the Cheesecake:

Place the filled springform pan back in the center of the oven bake until edges look set but the center still wobbles slightly about forty minutes do not open the oven repeatedly let it cool in the oven for a short while before removing to prevent cracking

Chill and Slice:

Once cooled to room temperature refrigerate for at least six hours or up to overnight before serving release the springform and lift away the collar decorate as you like dip a sharp knife in hot water wipe dry then slice cleanly repeat dipping and wiping for picture perfect slices

The cinnamon and pumpkin pie spice always remind me of cool afternoons baking with my mom when we would sneak tastes straight from the mixing bowl. Cream cheese is my favorite part and a good quality one truly sets this cheesecake apart from others.

Flavor Boosters

You can use gingersnaps instead of graham crackers for a bolder crust flavor. For a dairy free option try full fat plant based cream cheese but note the texture may not be quite as dense. Brown sugar works in the crust if you prefer a hint of caramel flavor.

Serving Suggestions

Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon or top with caramel sauce and toasted pecans for a holiday finish. Small bites pair beautifully with hot chai or strong coffee. Dress it up with piped cream swirls or chocolate curls for special occasions.

Creative Twists

Pumpkin cheesecake is a classic in the United States for Thanksgiving and fall celebrations but its appeal lasts year round. The recipe adapts easily with fresh pumpkin puree if you want a farm to table touch when pumpkins are in season. Serve at Halloween parties or bring to late autumn potlucks for guaranteed smiles.

I have had readers tell me this pumpkin cheesecake made their holiday tables a hit and several say it convinced family members who never liked cheesecake to go for second helpings. One cook shared that she successfully baked it ahead and froze it for her daughter’s wedding brunch with rave reviews.

Common Questions About This Recipe

→ Can I use gingersnaps instead of graham crackers for the crust?

Yes, gingersnaps can be substituted for graham cracker crumbs to add a spiced flavor that complements the pumpkin filling.

→ Do I need a water bath for this cheesecake?

No, this method skips the water bath, making the process simpler while still producing a creamy, smooth texture.

→ How do I prevent cracks in the cheesecake?

Mix until just smooth, avoid overmixing the eggs, and be sure to cool the cheesecake gradually. Tapping the batter helps release air bubbles.

→ What toppings pair well with pumpkin cheesecake?

Fresh whipped cream, caramel sauce, candied pecans, or a sprinkle of cinnamon are excellent choices for serving.

→ How long should I chill the cheesecake before serving?

Plan on chilling the cheesecake for at least 6 hours or overnight to ensure the best texture and easy slicing.