This Pumpkin Cheesecake embodies all the wonderful flavors fall has to offer. Perfect for the holiday dessert table or a day when you just feel like splurging on something delicious.

This article was originally posted 8/26/14 & edited 9/17/20 to include new photos and text.

There are clearly two camps this time of year; the pumpkin lovers and the pumpkin haters. I happen to fall into the first category. Bring on the pumpkin; give it to me in lattes, cakes, muffins, butter; I want it ALL!

This pumpkin cheesecake is every bit as creamy and decadent as any other cheesecake; just with pumpkin deliciousness.

I use graham crackers in the crust and season them but I would imagine using ginger snap cookies in place of graham crackers would be divine.

No Water Bath? What?

I know a lot of you won't even think about baking a cheesecake unless it's in a water bath. I'm sorry but I'm a bit of a lazy baker and I really don't have the time or patience to do it.

You're probably wondering if this cracks on top without the bath. Yes and No. Every time I have made this cheesecake (and other cheesecakes) I might end up with just a crack or two BUT I have a fix!

cheesecake served on plate with caramel drizzle

BEST TIP EVER (for lazy bakers like me)

Sour cream! It might sound weird but just before the cheesecake is done baking, I season some sour cream and spread it across the top. Finish baking and smooth perfection. Covers up any cracks that might be forming!

As usual, I have one quick note about this recipe. Don't be intimidated by the ingredient list. It sounds like a lot, but it isn't difficult, at all. If you like fall flavors, you've got to try this. I know it will be on my Thanksgiving table this year.

My recipe for Pumpkin Cheesecake is adapted from Olive Garden Pumpkin Cheesecake which I found on CopyKat Recipes.