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    Home » Desserts » Pumpkin Cheesecake Recipe

    Pumpkin Cheesecake Recipe

    Published: Sep 23, 2020 · Modified: Dec 20, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This rich and creamy pumpkin cheesecake has a layer of tangy sour cream topping, which makes it the ultimate pumpkin cheesecake recipe! 

    Knife cutting a slice of pumpkin cheesecake.

    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 and chocolate pecan pie. Others are just really tasty fall desserts - 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 cheesecakes go, pretty simple to make. Check out the step-by-step photos and tips below.

    How to make pumpkin cheesecake

    Graham cracker crumbs in a springform pan.
    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.

    Beaten cream cheese in a silver mixing bowl.

    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.

    pumpkin cheesecake filling in a springform pan.

    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.

    Sour cream topping in a white mixing bowl.

    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 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.

    Slice of pumpkin cheesecake next to the entire cheesecake.

    Tips

    • 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.

    Slice of pumpkin cheesecake on a white plate with a bite missingHow to store

    Store the cheesecake, covered, in the fridge. The cheesecake will keep for up to 1 week in the fridge.

    More pumpkin recipes!

    • Chocolate Marble Pumpkin Bread
    • Pumpkin Bars
    • Pumpkin Chocolate Chip Cookies
    • Pumpkin Spice Cake
    • Pumpkin Roll Recipe

    If you’ve tried this pumpkin cheesecake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Knife cutting a slice of pumpkin cheesecake.

    Pumpkin Cheesecake Recipe

    Rich and creamy pumpkin cheesecake topped with a layer of tangy sour cream topping.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Chill: 8 hours
    Total Time: 9 hours 15 minutes
    Servings: 16 servings
    Calories: 200kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Springform pan

    Ingredients

    Crust

    • 1 cup graham cracker crumbs
    • 2 tablespoons granulated sugar
    • ¼ cup butter melted

    Filling

    • 2-8 ounce packages cream cheese softened
    • 1 cup granulated sugar
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • 15 ounce can pumpkin puree
    • 2 teaspoons pumpkin pie spice
    • ¼ teaspoon salt

    Topping

    • 2 cups sour cream
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract
    US Customary - Metric

    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

    Serving: 1serving | Calories: 200kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 140mg | Potassium: 117mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4481IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Penny

      November 15, 2021 at 3:12 pm

      5 stars
      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

      Reply

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