Martha Stewart Pumpkin Cheesecake Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart pumpkin cheesecake is a rich, silky dessert with a buttery graham cracker crust and a warmly spiced pumpkin filling. The texture is dense and creamy, and each bite finishes with cinnamon, ginger, nutmeg, and cloves. I built this version as an adaptation inspired by Martha Stewart’s classic American dessert style, and it holds up on any holiday table.

It takes about 95 minutes from start to finish, and most of that is hands-off baking and cooling time. The method is straightforward: press a crust, beat a smooth batter, and bake it gently in a water bath. It fits best for Thanksgiving, a holiday potluck, or a weekend when you want a make-ahead dessert in the fridge.

Why This Martha Stewart Pumpkin Cheesecake Works

The water bath does the heavy lifting here. Steam surrounds the pan and evens out the heat, so the filling sets slowly instead of puffing and cracking at the edges. Wrapping the springform pan in two layers of foil keeps that water where it belongs.

The batter stays smooth because the cream cheese is fully softened and scraped down before the eggs go in. Once the eggs are added, I mix on low and stop as soon as each one disappears, which keeps excess air out of the filling.

What You’ll Love About It

• Silky texture — The water bath and slow cooling give a dense, creamy slice.
• Warm spice blend — Cinnamon, ginger, nutmeg, and cloves taste like the season.
• Make-ahead friendly — It chills overnight and slices clean the next day.
• Feeds a crowd — Twelve generous slices from one 9-inch pan.

Ingredients

Use block cream cheese and plain pumpkin puree, not pumpkin pie filling, for the best texture.

For the Crust

• 1 1/2 cups (150g) graham cracker crumbs — about 12 whole crackers
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter, melted

For the Filling

• 24 ounces (680g) cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1 tablespoon (8g) cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 1/2 cups (340g) pumpkin puree — not pumpkin pie filling
• 1/2 cup (120ml) heavy cream
• 1 teaspoon vanilla extract

Equipment

• Springform pan — 9-inch (23cm)
• Heavy-duty aluminum foil — two layers for the water bath
• Roasting pan — large enough to hold the springform
• Stand mixer — with paddle attachment
• Offset spatula — for smoothing the top
• Instant-read thermometer — to check the edge temperature

How to Make Martha Stewart Pumpkin Cheesecake

Step 1: Bake the Crust

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch (23cm) springform pan with two layers of heavy-duty foil, crimping it tightly around the base and up the sides. Stir 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt, drizzle in 6 tablespoons (85g) melted butter, and mix until the crumbs look like wet sand. Press firmly into the bottom and about 1 inch up the sides, bake for 10 minutes until fragrant and set, then reduce the oven to 325°F (165°C).

Step 2: Beat the Cream Cheese and Sugars

Beat 24 ounces (680g) cream cheese on medium speed until completely smooth, about 2 minutes, scraping the bowl and beater often. Add 1 cup (200g) granulated sugar, 1/2 cup (105g) brown sugar, 1 tablespoon (8g) cornstarch, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Beat about 1 minute, until glossy and free of lumps.

Step 3: Add Eggs, Then Pumpkin

Add 4 eggs one at a time, beating on low just until each is incorporated; don’t whip air into the batter after the eggs go in, or the top will crack. Scrape the bowl well, then add 1 1/2 cups (340g) pumpkin puree, 1/2 cup (120ml) heavy cream, and 1 teaspoon vanilla. Mix on low just until uniform, about 30 seconds.

Step 4: Bake in the Water Bath

Pour the filling over the crust and smooth the top with an offset spatula. Set the springform in a large roasting pan and pour boiling water into the pan to come about 1 inch up the sides. Bake at 325°F (165°C) until the edges are set and the center still jiggles slightly when nudged, 60 to 70 minutes; a thermometer inserted 1 inch from the edge should read 150°F (66°C).

Step 5: Cool Slowly, Then Chill

Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the water bath for 1 hour to prevent cracking. Remove the pan from the bath, discard the foil, and run a thin knife around the edge to loosen. Refrigerate uncovered for at least 6 hours or overnight, until fully chilled and firm.

Step 6: Release and Slice

Release the springform ring and slide the cheesecake onto a cake stand or plate. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and cut with a gentle sawing motion, rewiping the blade between cuts. Serve chilled or lightly cool, with a dollop of whipped cream if desired.

What to Serve With It

• Whipped cream — A lightly sweetened dollop balances the dense filling.
• Hot coffee — A plain cup cuts through the richness of each slice.
• Fresh apple slices — Crisp and tart alongside the spiced pumpkin.
• Cinnamon dusting — A light sprinkle on top ties the flavors together.

Tips for the Best Results

Let the cream cheese and eggs sit out for at least an hour before you start, since cold cream cheese lumps and never smooths out. Scrape the bowl often, and stop mixing the moment the batter looks uniform. For neat slices, chill the cake fully overnight rather than rushing it.

Easy Variations

Swap the graham crackers for gingersnaps to lean into the spice, using the same 1 1/2 cups (150g) of crumbs. For a caramel finish, drizzle 2 to 3 tablespoons of caramel sauce over the chilled top before slicing. A teaspoon of orange zest in the filling adds a bright citrus note against the pumpkin.

Storing and Reheating

• Refrigerator — Store leftovers wrapped in the fridge for up to 5 days.
• Freezer — Wrap whole or individual slices tightly in plastic wrap, then foil, for up to 2 months.
• Make ahead — It can be made up to 2 days ahead and kept refrigerated.
• Serving — Let it stand at room temperature for 10 minutes before slicing.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size.

FAQs

Can I make this Martha Stewart pumpkin cheesecake recipe ahead of time?

Yes, it can be made up to 2 days ahead and kept refrigerated. Add any whipped cream just before serving so it stays fresh.

What can I use instead of pumpkin puree?

Butternut squash puree works well in the same 1 1/2 cups (340g) amount and tastes similar. Avoid pumpkin pie filling, which already contains sugar and spices.

How do I know when the cheesecake is done?

The edges should look set while the center still jiggles slightly when you nudge the pan. An instant-read thermometer inserted 1 inch from the edge should read 150°F (66°C).

Why did my cheesecake crack?

Cracks usually come from overmixing after the eggs go in or from cooling too fast. Keep the mixer on low and let it cool slowly in the oven with the door propped open.

Martha Stewart-Inspired Pumpkin Cheesecake

Print Recipe

A silky, spiced pumpkin cheesecake inspired by Martha Stewart’s classic American dessert style, with a buttery graham cracker crust and a tangy cream cheese filling. Each slice is rich and creamy with a warm pumpkin spice finish, perfect for holiday gatherings.

• Author: Anabelle Mclean
• Prep Time: 25
• Cook Time: 70
• Total Time: 95
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups (150g) graham cracker crumbs (about 12 whole crackers)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter, melted

For the Filling

• 24 ounces (680g) cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1 tablespoon (8g) cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23cm) springform pan with two layers of heavy-duty aluminum foil, crimping it tightly around the base and up the sides to prevent water seepage. In a medium bowl, stir together graham cracker crumbs, granulated sugar, cinnamon, and salt until combined, then drizzle in melted butter and mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan using the flat bottom of a measuring cup; bake for 10 minutes, until fragrant and set. Reduce oven temperature to 325°F (165°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until completely smooth, about 2 minutes, scraping down the bowl and beater often. Add granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt and beat until fully incorporated, about 1 minute; the mixture should look glossy and free of lumps.
3. Add eggs one at a time, beating on low speed just until each is incorporated before adding the next; do not whip air into the batter after the eggs go in, as excess air causes cracks. Scrape the bowl well. Add pumpkin puree, heavy cream, and vanilla and mix on low just until uniform, about 30 seconds.
4. Pour the filling over the crust and smooth the top with an offset spatula. Place the springform pan in a large roasting pan and pour boiling water into the roasting pan to come about 1 inch up the sides of the springform. Bake at 325°F (165°C) until the edges are set and the center still jiggles slightly when the pan is nudged, 60 to 70 minutes; an instant-read thermometer inserted 1 inch from the edge should read 150°F (66°C).
5. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the water bath for 1 hour; this gradual cooling prevents cracking. Remove the springform pan from the water bath, discard the foil, and run a thin knife around the edge to loosen. Refrigerate uncovered for at least 6 hours or overnight, until fully chilled and firm.
6. To serve, release the springform ring and slide the cheesecake onto a cake stand or plate. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and cut with a gentle sawing motion, rewiping the blade between cuts. Serve chilled or lightly cool, with a dollop of whipped cream if desired.

Notes

Store leftovers wrapped in the refrigerator for up to 5 days. To freeze, wrap whole or individual slices tightly in plastic wrap and then aluminum foil and freeze for up to 2 months; thaw overnight in the refrigerator before serving. The cheesecake can be made up to 2 days ahead and kept refrigerated; add whipped cream just before serving. For the best texture, serve chilled but not ice-cold, letting it stand at room temperature for 10 minutes before slicing.

Nutrition

• Calories: 450
• Sugar: 34g
• Sodium: 260mg
• Saturated Fat: 17g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 130mg

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