Pumpkin Cheesecake Recipe

Rich and creamy pumpkin cheesecake topped with a layer of tangy sour cream topping.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Chill 8

Total Time 9 15

Servings servings

Calories 200kcal

Preheat the oven to 350F.
To make the crust, stir the graham cracker crumbs and sugar together in a medium bowl.
1 cup graham cracker crumbs, 2 tablespoons granulated sugar
Stir in the melted butter until combined.
¼ cup butter
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.
2-8 ounce packages cream cheese
Add the sugar, and beat until well-combined.
1 cup granulated sugar
Mix in the eggs and vanilla until combined.
2 large eggs, ½ teaspoon vanilla extract
Stir in the pumpkin, pumpkin pie spice, and salt just until combined.
15 ounce can pumpkin puree, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt
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.
2 cups sour cream, ¼ cup granulated sugar, 1 teaspoon vanilla extract
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.

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.