Pumpkin Cheesecake Recipe: With Step By Step Photos

February 5, 2026

Indulge in the rich, creamy delight of this pumpkin cheesecake, perfect for fall gatherings or any special occasion. This no-fail recipe features a spiced wafer crust, velvety pumpkin filling, and a tangy sour cream topping that elevates every bite.

Ingredients

For the Crust

1 ½ cups of Crushed Spiced Wafers
1/3 cup of Unsalted Butter, melted
¼ cup of Granulated Sugar

For the Filling

3 Packages of Cream Cheese, at room temperature
3/4 cup of Granulated Sugar
½ cup of Brown Sugar
2 Eggs
15 oz Can of Pumpkin Puree
2/3 cup of Evaporated Milk
2 Tbsp of Corn Starch
1 Tbsp of Pumpkin Pie Spice

For the Topping

1 container (16 ounces) of Sour Cream
1/3 cup of Granulated Sugar
1 Tsp of Vanilla Extract

Essential Equipment Guide

9-inch springform pan
Aluminum foil
Food processor or ziplock bag for crushing wafers
Standing mixer or large bowl
Spatula
Measuring cups and spoons
Small bowl for topping

Recipe Timing

Prep Time: 20 minutes
Cook Time: 1 hour 13 minutes
Servings: 10-12

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 350 degrees Fahrenheit to ensure even baking from the beginning. Take your 9-inch springform pan and lightly spray it with non-stick cooking spray to prevent sticking. Wrap the outside bottom of the pan with aluminum foil, creating a tight seal to catch any potential leaks during baking, though this recipe is designed to be leak-proof without a water bath. Place the prepared pan on a baking sheet for extra stability and ease of handling. This setup guarantees a smooth release later and protects your oven from drips. Allow the oven to fully preheat while you move to the crust preparation.

Step 2: Crush the Wafers for Crust Base

For the crust, begin by crushing 1 ½ cups of spiced wafers into fine crumbs, which provide a flavorful, gingersnap-like foundation that complements the pumpkin perfectly. Use a food processor for speed and uniformity, pulsing until they resemble fine sand, or place them in a ziplock bag and bash with a rolling pin for a hands-on approach. The spiced wafers add warmth and depth without overpowering the filling. Ensure the crumbs are as fine as possible to avoid a gritty texture in the baked crust. This step takes just moments but sets the tone for the entire dessert.

Step 3: Mix and Form the Crust

In a large bowl or the bowl of your standing mixer, combine the crushed spiced wafers, ¼ cup of granulated sugar, and 1/3 cup of melted unsalted butter. Mix thoroughly until the mixture resembles wet sand, holding together when squeezed. Press this evenly into the bottom of the springform pan and up the sides about one inch for structural support and to contain the filling. Use the bottom of a small ramekin or glass to pack it firmly and create smooth edges. Bake at 350 degrees for 7 to 8 minutes, until lightly set and fragrant. This par-bake step gives the crust a head start, ensuring it stays crisp under the moist filling.

Step 4: Prepare the Creamy Filling

While the crust bakes, assemble the filling by placing 3 packages of room-temperature cream cheese into the same mixing bowl or food processor to save cleanup time. Add 3/4 cup granulated sugar, ½ cup brown sugar, 2 eggs, 15 oz can of pumpkin puree, 2/3 cup evaporated milk, 2 Tbsp corn starch, and 1 Tbsp pumpkin pie spice. Start mixing on low speed until incorporated, then increase to medium for about one minute until ultra-smooth and creamy. The corn starch acts as a stabilizer for the custard-like texture, while the evaporated milk adds silkiness without watering it down. Scrape down the sides and bottom to ensure no lumps remain, as they will melt away during baking.

Step 5: Pour and Bake the Filling

Remove the crust from the oven and let it cool for a moment. Pour the smooth pumpkin filling over the warm crust, using a spatula to spread it evenly and release any air bubbles by gently tapping the pan. Return to the 350-degree oven and bake for 50 minutes to 1 hour, until the edges are set but the center still jiggles slightly, indicating a perfect creamy finish upon cooling. Avoid overbaking to prevent cracks, though minor ones will be hidden by the topping. The aroma of spices filling your kitchen at this stage is irresistible.

Step 6: Whip Up the Sour Cream Topping

After baking the filling for an hour, mix the topping in a small bowl: 16 ounces sour cream, 1/3 cup granulated sugar, and 1 tsp vanilla extract until smooth and glossy. This tangy layer contrasts beautifully with the sweet pumpkin, transforming into a custard-like glaze when baked. Spread it evenly over the hot cheesecake surface, covering any imperfections like small cracks seamlessly. Bake for an additional 5 minutes to set the topping without browning it.

Step 7: Cool and Chill Thoroughly

Remove from the oven and let the cheesecake cool completely on a wire rack at room temperature for about 1 to 2 hours. This gradual cooling prevents shocking the structure and minimizes cracking. Cover loosely and refrigerate for at least 6 hours, or overnight for the best texture and flavor melding. Patience here rewards you with slices that hold their shape perfectly. The next day, run a butter knife dipped in warm water around the edge to loosen before releasing the springform.

Step 8: Serve with Elegance

Unmold the chilled cheesecake onto a serving platter. For a stunning finish, sift confectioners’ sugar lightly over the top, creating a snowy effect that highlights the layers. Slice with a sharp, warm knife for clean cuts, revealing the spiced crust, orange pumpkin center, and creamy white topping. Serve at room temperature for peak flavor. This dessert impresses with its professional look and crowd-pleasing taste.

Nutritional Information

Nutrient (per serving, approx. 1/12th)	Amount
Calories	450
Total Fat	28g
Saturated Fat	16g
Carbohydrates	45g
Sugars	35g
Protein	7g
Sodium	250mg

Estimates based on ingredient breakdown; values may vary slightly.

Pairings

Freshly whipped cream for extra lightness
Dollop of vanilla ice cream to balance tang
Hot coffee or spiced chai for cozy contrast
Caramel sauce drizzle for added decadence

Variations

Swap spiced wafers for ginger snaps in crust
Add chopped pecans to crust for crunch
Use Greek yogurt in topping for lighter version
Incorporate white chocolate swirl in filling

Pro Tips

Ensure cream cheese is fully at room temperature to avoid lumps in filling. Beat it alone first if needed for smoothness.
Finely crush wafers completely; coarse pieces lead to uneven crust texture.
Tap the pan on counter after pouring filling to release air bubbles and prevent pockmarks.
Cool slowly on counter before chilling to minimize cracks from temperature shock.
Warm knife in hot water between slices for perfect, clean cuts every time.
Make ahead: Cheesecake tastes even better after 24-48 hours in fridge as flavors deepen.
For gluten-free, use certified GF spiced cookies or wafers.
Double-wrap foil tightly if paranoid about leaks, though rarely needed.
Experiment with homemade pumpkin puree for fresher taste, but strain if watery.
Store leftovers tightly wrapped up to 5 days in fridge or freeze slices up to 2 months.