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Pumpkin Cheesecake Recipe
Rich and creamy pumpkin cheesecake topped with a layer of tangy sour cream topping.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
55
minutes
minutes
Chill
8
hours
hours
Total Time
9
hours
hours
15
minutes
minutes
Servings
16
servings
Calories
200
kcal
Author
Kate @ I Heart Eating
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
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:
1
serving
|
Calories:
200
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
47
mg
|
Sodium:
140
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
4481
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
1
mg