6 Inch Pumpkin Cheesecake Recipe
In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream.
Last week I mentioned not being able to find canned pumpkin when I posted my 6 Inch Cheesecake.
I found out it’s not a shortage but a delay. Apparently the pumpkin crops are late this year, which means canned pumpkin should be more available soon.
Not wanting to give up, I finally found canned pumpkin over the weekend.
There were four cans left on the shelf. As I grabbed two, someone else grabbed the other two. Just like that, an empty shelf in 30 seconds.
Fortunately, baking small batch recipes means one can will last several recipes. Hopefully by the time I need more, the shelves won’t be so bare.
I wanted to bring you this 6 Inch Pumpkin Cheesecake recipe now so you can add it to your Thanksgiving Dinner For Two menu.
Or if you don’t celebrate Thanksgiving (or already did in Canada), you can make it now as a fall dessert for two.
Or you can make an Oreo crust and serve it for Halloween as a black and orange dessert like I did with my Mini Pumpkin Cheesecakes. Maybe even pipe one of those cute chocolate spider webs on top.
Whatever your reason, this will be the best pumpkin cheesecake recipe you’ll make in a 6 inch pan.
What pan do I need for a 6 inch cheesecake?
You will need a 6 inch springform pan for a small cheesecake. Cheesecake is delicate, so you can’t invert it like you would with a cake. That’s why you need a pan with removable sides.
This is the pan I bought (Amazon affiliate link), which is a 6 x 2 inch springform pan. This small cheesecake recipe will fill the pan to the very top, but it won’t overflow.
You can also buy a 6 x 3 inch springform pan (Amazon affiliate link). That just means you’ll have slightly more pan room at the top.
This recipe will not work in a 6 inch cake pan because it’ll be too hard to remove. If you have no other options you probably could, but it may not look pretty when serving.
Don’t have a 6 inch pan? You can bake mini pumpkin cheesecakes in a muffin pan.
Can I make this recipe in a 7 inch pan?
Yes! As proven with my 7 inch cheesecake recipe, you can make my 6 inch cheesecake recipe in a 7 inch springform pan without adjustments.
How many does a 6 inch cheesecake feed?
You can cut a 6 inch cheesecake into 4-6 slices, which is equivalent to 4-6 servings.
I like to think of this as a small cheesecake for two people. Each person gets 2-3 slices to last them throughout the week.
And since it’s pumpkin, it’s perfect to add to your Thanksgiving for two dessert table instead of pumpkin pie.
I mean, when was the last time you ate *only* one slice of cheesecake?
If it’s still too much cheesecake for you, check out my cheesecake for two recipe.
How to make a 6 inch pumpkin cheesecake from scratch?
Cheesecake is made up of a few easy ingredients:
- Graham cracker crumbs: Graham cracker is the most traditional for the crust, but you can use gingersnap for a more festive crust. I use a food processor to crush into crumbs.
- Butter: Needed to bind the crust
- Cream cheese: It’s not cheesecake without cream cheese! Make sure you’re using full-fat cream cheese. The low fat and fat free versions have more water in them and may be too watery after baking.
- Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
- Eggs: As with all baking recipes, use large eggs.
- Canned pumpkin: It wouldn’t be pumpkin cheesecake without the pumpkin! I use canned for the most consistent results, but you can also use homemade pumpkin puree.
- Vanilla: Adds flavor to the batter
First combine the crumbs and butter then pat it into the bottom and up the sides of your springform pan to form a crust.
Next beat together the cream cheese and sugar until super smooth, scraping down the bowl as needed.
Then beat in the eggs one a time, being careful not to overbeat the batter.
Finally, add the pumpkin and vanilla for flavor.
Transfer the batter to your graham cracker crust and place inside a water bath. Bake at 325F degrees for 65-75 minutes.
Do I need a water bath for cheesecake?
Yes, you need a water bath for a 6 inch cheesecake.
This recipe is based off of my 9 inch pumpkin cheesecake recipe. With that recipe, you don’t need a water bath because it’s wide enough that the middle bakes evenly enough with the top.
However, my 6 inch cheesecake is much thicker, which means the top will brown and overbake before the middle is done.
By using a water bath, the cheesecake will bake more evenly so the middle finishes baking before the top is too brown.
How to make a water bath
First, wrap your springform pan in foil to prevent the water from making a soggy crust. Make sure it’s tight so water doesn’t sneak in.
After filling your cheesecake pan with the batter, place it inside an 8×8 pan or larger.
Next, pour hot water into the 8×8 pan until the springform pan is halfway submerged in the water. Be careful you don’t accidentally splash water into the foil.
Now carefully transfer your pan to the oven and bake until done.
How to know when cheesecake is done baking
One of the challenges about baking cheesecake is knowing when it’s done baking.
Because cheesecake is technically a custard, it will wiggle in the middle even after it’s done. If it doesn’t wiggle, you overbaked it.
The edges should be firm and brown. Only the direct middle will still slightly jiggle.
The best way to ensure cheesecake is done baking is with a digital thermometer. The internal temperature of a cheesecake should be 150F degrees.
Of course this’ll leave a hole in your cheesecake, but you can easily cover that up with whipped cream.
It’s better to have a hole (or two) than underbaked cheesecake.
How long is pumpkin cheesecake good for?
Cheesecake can last up to 5-7 days in the refrigerator. Hopefully with a small cheesecake, it’ll be gone before then.
Is it ok to leave cheesecake out overnight?
No, cheesecake must be refrigerated overnight because it is perishable with the cream cheese.
You can leave it out for a few hours while it cools down, but then you need to refrigerate it.
How do you decorate a pumpkin cheesecake?
Although a slice of pumpkin cheesecake is delicious on its own, you can make it even better with small batch homemade whipped cream and a dusting of cinnamon.
Why did my cheesecake crack?
Nothing is more frustrating than spending over an hour baking a cheesecake, just to have the top crack!
Here are several reasons why your cheesecake may have cracked:
- Overbeating the batter: We all love a smooth cheesecake but overbeating the batter incorporates too much air, which causes the cheesecake to puff higher than it should. As it cools, it continues to sink then crack.Solution: Only beat the batter for as long as it takes to mix everything together. You can try to beat some of the lumps out, but if it’s too lumpy, no amount of beating will fix that.
- Overbaking the cheesecake: I get it. You want to make sure your cheesecake is baked in the middle. However, overbaking will result in a dry top, which then results in cracks.Solution: Use a water bath to ensure even baking then use a digital thermometer to determine the internal temperature reaches 150F.
- Cheesecake stuck to the pan: Sometimes the edge of the cheesecake will stick to the pan. Cheesecake naturally deflates when it cools. If it’s stuck to the pan, it’ll continue to deflate while the edges stay in place, resulting in tears and cracks.Solution: Immediately run a knife around the edge to make sure it’s not sticking to the pan.
- Opening the oven door too much: It’s ok to open the oven door when checking for doneness, but you don’t want to do it too early or too many times. Every time you open the door, heat escapes and lowers the oven temperature. Too much drastic change in temperature can cause cracking.Solution: Only open the oven door towards the end of baking when you’re checking for doneness.
Why is my cheesecake lumpy?
If your cheesecake batter is lumpy, chances are your cream cheese and eggs are too cold.
Make sure they sit out at room temperature until no longer cold to the touch. I let my ingredients sit out about 2 hours or so, but it’ll depend on how cold your kitchen is (think summer vs. winter).
If your cream cheese is still too cold, microwave (without the foil wrappers!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!
To warm up eggs, place them in a warm bowl of water and let sit for about 15 minutes or until no longer cold to the touch.
And finally if you’re using leftover canned pumpkin, make sure it’s also at room temperature.
What to do if my cheesecake batter is lumpy
Unfortunately no amount of beating will smooth out the lumps. And the lumps certainly won’t melt while baking.
Sometimes you can use a blender to smooth out the lumps. This method may incorporate too much air, which could cause the cheesecake to crack. However, you can cover the cracks with a garnish.
Sometimes you can run the batter through a strainer. You may lose some of the batter in the process, but at least it’ll be smooth.
More Small Cheesecake Recipes
Here are more small cheesecake recipes for two:
6 Inch Pumpkin Cheesecake Recipe
In the mood to bake a small cheesecake? This 6
Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream.
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1/2 cup granulated sugar
- 2 eggs, room temperature and not cold to the touch
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- Small Batch Whipped Cream and cinnamon, for garnish
- Preheat oven to 325F. Wrap the outside of a 6x2 or 6x3 springform pan with foil.
This recipe will also work in a 7 inch springform pan without adjustments.
- In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and up the sides of the springform pan.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the pumpkin and vanilla.
- Transfer the batter to the crust (if using a 6x2 pan, it'll fill to the top). Place the pan inside an 8x8 or larger pan.
- Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don't get water inside the foil.
- Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
- Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
- Remove the pan from the water bath and let cool at room temperature for 1 hour.
- Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
- Looking for more small cheesecake recipes? Check out my 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Red Velvet Oreo Cheesecake, and Peanut Butter Cheesecake.
- Want to bake this in another pan? Check out my 9 Inch Pumpkin Cheesecake and Mini Pumpkin Cheesecakes.
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This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
My double ovens are broke right now but I’ll be getting new ones delivered on Monday and Installed on Tuesday. You bet I’ll be making this recipe! Looks so yummy! I thought of you yesterday. I ran to Walmart and sitting in the middle of the isle were shelves packed with canned pumpkin!!!! I wondered if you were able to get more pumpkin! I grabbed a can because I’ll be making a homemade dog treat recipe tomorrow for my dogs, Jake and Maggie, and to post on my blog! This recipe hasn’t quite fully developed in my mind yet, but I’ll get it done :-). I love your recipes for two because it’s just mea and my husband and sometimes leftovers just get thrown away and the food goes to waste!
Meanwhile my Walmart had only 4 cans which were gone in no time LOL Let me know how the cheesecake goes once your oven is installed!
I, too, couldn’t find cans of pumpkin here in Sarasota, Florida. But I checked the Walmart site which said they would alert me when it came in. They did, two days ago, and I had delivered 6 of the smaller cans. So I’m all set for pumpkin, now. It would have been tragic to go without pumpkin this month! It’s good to know that there wasn’t a run 9n pumpkin but it was just a production issue. Now I have to wait for my 6 inch springform pan to arrive.
Glad you got your pumpkin! Let me know how the cheesecake turns out.
so you don’t bake the crust a bit first before adding the batter?
Are you using Pure Pumpkin or Pumpkin Pie Mix? Thank you!
This will be done baking in a few minutes! Smells great. I added half tbs of pumpkin pie spice to the batter. I was surprised the recipe didn’t call for it. First tine baking a 6in cheesecake but i’ve been wanting to for a while now. I’m super excited to have found these small cheesecake recipes! Thanks for sharing!
I kept the recipe simple but yes you can certainly add spices! Hope you enjoyed it.
This is awesome! We like a lot of pumpkin flavor so I added 1/2 t. Pumpkin pie spice and added pumpkin flavor instead of vanilla. Also, I did not place my cheesecake in a water bath but baked it with a baking pan of water on the rack below. Turned out great! Definitely a keeper!
Oh never heard of pumpkin flavor! And thanks for sharing how the water bath underneath works for those who want to use that method instead. Glad you enjoyed the recipe.
Just a heads up for you. Instead of wrapping your springform pan in aluminum foil – although it’s probably cheaper – I use crockpot liners & they work great! They never leak. I am ordering a 6″ springform pan & will definitely make your cheesecakes – chocolate is my favorite. I am a diabetic & I cannot have a big cheesecake sitting around. At least with the 6″ I can freeze some of it for a special treat. Thank you for all your hard work modifying these recipes!
Oh good tip on the crockpot liners! I don’t buy any but that is useful for those who do. Let me know what you think of the cheesecake!
I wanted to think you so much for cooking for two recipes. I have made several of them and they turned out great and tasted better . This cheesecake I’m making tomorrow
to see how it turns out,if it turns as well as I expect it well be added to Thanksgiving dessert along the homemade apple pie. My mother – in- law loved apple pie especially my apple pie.
Again thank you again
Ps: There is nothing wrong go on your own . My oldest daughter is go on her own and loves it.
Thank you and God bless
May you have a happy Thanksgiving
And keep.up.thr great eork
Glad you’re enjoying the recipes! Let me know how the cheesecake turns out.
Great recipe! I had leftover pumpkin puree from another recipe, and a whole tube of cream cheese in the fridge. This recipe was incredibly quick and easy to prepare. I don’t like crust, so I just made the cheesecake itself. No cracking and it came out perfectly. I especially liked how simple the recipe is–my only addition was a 1/2 tsp. cinnamon.
Love the addition of the cinnamon! Glad you enjoyed the cheesecake.
your Pumpkin cheesecake was to die for!!! was a BIG hit in my house
Oh wonderful to hear! Glad everyone enjoyed the cheesecake.
I have a question about pans. I have purchased the Fat Daddio pans for your 6 inch cakes & work beautifully. Just today I came across 6 inch Fat Daddio springform pan. The bottom is a little different than I have seen before. Do you have any insight or comments on these pans, especially the springform pan. Thank you.
I don’t own a Fat Daddio pan. I’m looking at the photos and it sounds like the extra edge is so you can grab it easier? This is the pan I own https://amzn.to/3q84ZCp
GREAT! I cut the recipe in half which made three personal size 4×2 ( I used wilton mini springform pans) There is only 2 of us empty nesters BUT if its here I will eat it ALL! I’ve been using these mini spring forms to try new recipes and keep my calories lower! Once there gone there gone! The only thing I changed was the cream cheese I’m not a fan so I used my homemade marscapone instead delicious!! Also my pumpkin seemed watery so I added a TBS of cornstarch. I know some of these posts are old but last week I substituted roasted acorn squash for a pumpkin pie last week and it was divine better than pumpkin!! You can substitute other squash for pumpkin and use if pumpkin isn’t available and you may like it better!
Glad you enjoyed the recipe and were able to make it work with the mascarpone! Not sure if you saw them yet, but I have some recipes dedicated to the 4 inch pans: https://www.chocolatemoosey.com/tag/4-inch-pan/ Also great tip on the acorn squash when pumpkin isn’t available!
I have this baking right now, but was also surprised that there are no spices in it. Wished I thought of it earlier, I would have added them. Hoping this will be as delicious as your picture looks and not just a light pumpkin flavor. Since it’s just the two of us this year, this recipe was the perfect size for us. Thank you.
I personally like how simple and pure the flavor is without the spices. Hope you enjoy it!
I have this just out of the oven now for a late Thanksgiving dinner. I didn’t have a 6″” pan, I used an 8″”instead. Since this is my first time making a cheese cake, I wanted to make a simple recipe. The only thing I did differently was to add a 1/2 teaspoon of pumpkin spice extract that I found at the store. Hope it works. Ugh, just took it out of the water bath, got water in the foil. Next time I will try the water underneath the pan instead.
How did it turn out? And ugh about the water bath. I like to use a measuring cup with a spout so you can control where the water lands when you fill up the bath.
Made this last week. Needs about 1 tbs pumpkin spice. Used 1.5 tsp but it was still quite tangy (i used atore brand cream cheese, idk how much that matters compared to philadelphia). The flavor developed more the following days, however. I have a 3 inch tall pan so i added another 1/4 cup of pumpkin since i had room. I will probably use a full cup of pumpkin (total) next time. Turned out very moist and delicious, but it did crack in a few spots despite water bath and cooling in the oven with cracked door. I didn’t mind though!
I suggest tripling the whipped cream if you want to only make it one time and would like to go heavy with it.
I also used a gingersnap crust and used only 4 tbs butter but it was still too much butter. Got messy at the bottom of the pan/on foil wrap. BUT it didn’t stick and it was all in one piece…usually when i make cheesecake the crust gets stuck to the pan, so that was a nice change. So beware/be judicious with the amount of butter if you use a different cookie for the crust.
Fyi, these pieces are thick. I know the pan looks small, but cut it into 8 pieces. If you are a fan of crust, maybe make more since the cheesecake is thick.
Thanks for sharing, super glad to have cheesecake for just me and my husband. 9 inches is too big for 2 people! Going to use your basic 6 in cheesecake to create a turtle flavored cheesecake next. Oh baby…lol
Your cheesecake likely cracked because you added the extra pumpkin. It’s extra batter plus extra moisture. Regardless of your changes, I’m glad you still enjoyed it!
Oh yes, it was wonderful. I’ve made this twice now (3 times after this week) and have made the turtle version i talked about! These small batch cheesecake recipes are amazing, thanks again for sharing.