This rich and creamy pumpkin cheesecake has a layer of tangy sour cream topping, which makes it the ultimate pumpkin cheesecake recipe!
Fall is my favorite season, and every year, I like to make lots (and lots!) of fall desserts.
Some are alternatives to the traditional Thanksgiving pumpkin pie like pumpkin spice cake, pumpkin roll, and chocolate pecan pie. Others are just a perfect fall dessert – like this pumpkin cheesecake!
This pumpkin cheesecake is a rich and creamy pumpkin spice cheesecake that’s covered with a layer of tangy sour cream topping. It is crazy good, and, as far as cheesecake recipes go, pretty simple to make. Check out the step-by-step photos and tips below.
Ingredient notes and substitutions
- Graham cracker crumbs: You can either finely crush graham crackers, or you can purchase boxes of pre-crushed graham cracker crumbs. There will be too much filling for a standard 9-inch graham cracker crust.
- Butter: I use salted butter. If you’re using unsalted butter, add a couple of pinches of salt to the crust.
- Cream cheese: I recommend using full-fat cream cheese in this recipe.
- Pumpkin purée: Be sure to use sold-pack pumpkin purée, not pumpkin pie mix.
- Pumpkin pie spice: If you want to make your own pumpkin pie spice blend, you can use this homemade pumpkin pie spice recipe.
- The cheesecake has milder pumpkin spice flavor to let the pumpkin flavor shine. If you’d like more spice-forward flavor, increase the amount of pumpkin pie spice.
- Sour cream: I recommend using full-fat sour cream in the topping.
How to make pumpkin cheesecake
Step 1: To make the crust, stir the graham cracker crumbs and sugar together in a medium bowl. Stir in the melted butter until combined.
Step 2: Press the graham cracker crumb mixture into the bottom of a 9-inch springform pan. Place in the fridge while you make the filling.
Step 3: To make the pumpkin cheesecake filling, beat the cream cheese until smooth in a large bowl. Add the sugar, and beat until well-combined.
Step 4: Mix in the eggs and vanilla until combined.
Step 5: Stir in the pumpkin, pumpkin pie spice, and salt just until combined. Pour the pumpkin mixture over the crust.
Step 6: Place the springform pan on a baking sheet. Bake.
Step 7: To make the topping, stir the sour cream, sugar, and vanilla together until combined.
Step 8: Spread the topping over the cheesecake and spread into an even layer with an offset spatula.
Step 9: Return to the oven, and continue to bake for an additional 5 minutes.
Step 10: Let cool to room temperature. Place in the fridge, and chill overnight (for about 8 hours). Remove the sides of the springform pan, and cut into slices to serve.
Recipe Tips!
- Room temperature ingredients: It’s important to use softened cream cheese and room temperature eggs so that the ingredients will mix properly.
- Crust: If you would like to make a gingersnap crust, use gingersnap cookies in place of the whole graham crackers.
- Topping ideas: Add a dollop of homemade whipped cream or a drizzle of caramel sauce. You can either use store bought caramel sauce or make homemade caramel sauce.
Storage
Store the cheesecake, covered, in the fridge. The cheesecake will keep for up to 1 week in the fridge.
More pumpkin desserts!
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Pumpkin Cheesecake Recipe
Equipment
- Springform pan
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup butter melted
Filling
- 2-8 ounce packages cream cheese softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 15 ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Topping
- 2 cups sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F.
- To make the crust, stir the graham cracker crumbs and sugar together in a medium bowl.
- Stir in the melted butter until combined.
- Press the graham cracker crumb mixture into the bottom of a 9-inch springform pan.
- Place in the fridge while you make the filling.
- To make the filling, beat the cream cheese until smooth.
- Add the sugar, and beat until well-combined.
- Mix in the eggs and vanilla until combined.
- Stir in the pumpkin, pumpkin pie spice, and salt just until combined.
- Pour the filling over the crust.
- Place the springform pan on a baking sheet.
- Bake for 50 minutes.
- Toward the end of the baking time, make the topping.
- To make the topping, stir the sour cream, sugar, and vanilla together until combined.
- Spread the topping over the cheesecake.
- Return to the oven, and continue to bake for an additional 5 minutes.
- Let the cheesecake cool on a wire cooling rack for 10 minutes.
- Run a thin knife around the cheesecake to loosen it from the pan.
- Let cool to room temperature.
- Place in the fridge, and chill overnight (for about 8 hours).
- Remove the sides of the springform pan, and cut into slices to serve.
Notes
- Graham cracker crumbs: You can either finely crush graham crackers, or you can purchase boxes of pre-crushed graham cracker crumbs.
- Cream cheese: I recommend using full-fat cream cheese in this recipe.
- Pumpkin puree: Be sure to use sold-pack pumpkin puree, not pumpkin pie mix.
- Pumpkin pie spice: If you want to make your own pumpkin pie spice blend, you can use this recipe.
- Sour cream: I recommend using full-fat sour cream in the topping.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Jo says
Is there an adjustment for using a 10″ springform pan? Thanks
Kate says
I haven’t tried using a 10-inch to say for certain, but I would guess that you would need to make slightly more crust or else the crust will be thinner. Also, since you’re using a larger springform, you will want to start checking it sooner as it should bake faster.
Toni says
I try to eat dairy free, but I love cheesecake! So I’m going to try subbing goat cheese for the cream cheese since I think it has a similar taste. I’ll let you know how it turns out!
Kate says
That’s a great idea! I would love to hear how it turns out!
Penny says
In testing new dessert recipes for Thanksgiving I tried this pumpkin cheesecake. We loved it. I’m glad I have a reason to make another one so soon. Lol