Easy Pumpkin Cheesecake Recipe – No Water Bath

If you’ve never made cheesecake at home, this easy pumpkin cheesecake recipe should be the one you start with! No water bath here, no homemade crust even. Just mix the filling, pour it into a graham cracker crust, and bake. It’s the perfect fall dessert in less than 45 minutes.

Why You’ll Love This Easy Pumpkin Cheesecake

• No water bath: Anyone can do it!
• No homemade crust: A store-bought graham cracker crust works just fine, and keeps this recipe super simple.
• Ready in under 45 minutes
• Perfect for fall: Pumpkin and warm spices make this an easy Thanksgiving or fall dessert.
• Even better the next day: Letting the cheesecake chill overnight gives it time to fully set so making it ahead is actually ideal.

The Story Behind This Pumpkin Cheesecake: A Covid Halloween

I originally made this cheesecake to repurpose the filling. I planned to scoop it out to make pumpkin cheesecake pops for a Halloween party that I wasn’t having. I wasn’t concerned about the crust, or it cracking, or being perfect. But it turns out, this simple cheesecake is delicious on its own. It actually held together beautifully and tasted amazing.

The best part about this recipe is that it makes enough to fill two 9-inch premade graham cracker crusts. You can share one pumpkin cheesecake with a neighbor and use the second one to make the cake pops!

Preparing the Cheesecake

If you’ve known me for five minutes, you probably already know how much I love Aldi. Dylan jokes that I find a way to sneak it into every conversation. But this is one of the few times I’m going to steer you away from Aldi! Their premade graham cracker crust was really crumbly, and I didn’t think the flavor stood up to the Keebler crust. For this cheesecake, I recommend using a Keebler graham cracker crust for the best results.

Important Steps for Making Cheesecake

• Bring eggs, cream cheese and sour cream to room temperature. Room-temperature ingredients blend together more easily and help create a smooth, creamy filling.
• Don’t overmix after adding the eggs. Mix just until everything is combined. Overmixing can incorporate too much air into the batter and may cause your cheesecake to crack.
• Let the cheesecake cool completely. Place it on a cooling rack and let it cool completely before transferring it to the refrigerator.
• Give it time to chill. This cheesecake is so much better when you make it a day ahead. Letting it chill for up to 24 hours gives it plenty of time to fully set and allows the flavors to develop.

Frequently Asked Questions

Can I Make Pumpkin Cheesecake Without a Water Bath?

Yes! This pumpkin cheesecake doesn’t require a water bath, making it much easier than many traditional cheesecake recipes.

Can I Make Pumpkin Cheesecake Ahead of Time?

Yes! This cheesecake is even better when made a day ahead. Let it chill in the refrigerator so it has plenty of time to set.

Does Pumpkin Cheesecake Need to Be Refrigerated?

Yes. Because pumpkin cheesecake contains dairy and eggs, it should be refrigerated.

Can I Freeze Pumpkin Cheesecake?

Yes. Once the cheesecake has completely cooled and set, it can be wrapped well and frozen. Thaw it in the refrigerator before serving.

Easy Pumpkin Cheesecake Recipe – No Water Bath

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5 from 5 reviews

• Author: Kate Owensby
• Total Time: 40
• Yield: 2 cheesecakes 1x

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Description

This easy pumpkin cheesecake is creamy, full of warm pumpkin spice flavor, and incredibly simple to make. With no water bath and a store-bought graham cracker crust, it’s the perfect fall dessert.

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Ingredients

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• two 9 inch premade graham cracker crusts
• three 8 oz packages of cream cheese, at room temperature
• 1 cup pumpkin puree
• 1/3 cup sour cream
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/8 teaspoon nutmeg
• 3 large eggs, room temperature

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Instructions

1. Preheat oven to 350 degrees.
2. Using a hand mixer or stand mixer fitted with the paddle attachment, mix together all ingredients EXCEPT the eggs on medium speed for 2 minutes.
3. Reduce mixer speed to low and add the eggs one at a time until just incorporated.
4. Pour the cheesecake filling into your premade graham cracker crusts and spread evenly on the top.
5. Bake for 35 to 40 minutes or until center has almost set. 
6. Remove from oven and allow to cool completely on a cooling rack.
7. Refrigerate for at least 6 hours and up to 24 before enjoying!

Notes

The cheesecake will taste better the longer it sits in the refrigerator up to 24 hours before digging in.

• Prep Time: 10
• Cook Time: 30
• Category: Cheesecakes
• Method: Baked
• Cuisine: Seasonal

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