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  • Pumpkin Cheesecake

    filed under: Cheesecakes on October 5, 2017

    Thick, rich, and delicious! This Pumpkin Cheesecake is the perfect addition to your fall celebrations! This recipe comes together easily and is sure to impress friends and family. No one can resist a glorious cheesecake flavored with pumpkin!

    Pumpkin Cheesecake

    Pumpkin Cheesecake

    So what is Fall without pumpkin? You see all these pumpkin pie recipes out there and pumpkin cakes, well I felt like I wanted to do something a little different and went the route of a Pumpkin Cheesecake! And I’m so happy that I did, this cheesecake is seriously so delish!



    Pumpkin Cheesecake

    Easy Pumpkin Cheesecake Recipe

    I love a decadent crust with all my cheesecakes so I chose to use a tad more butter and sugar than most. You can certainly use your favorite graham crackers crust if you would like!

    The rest of this recipe is fairly simple! There are 8 easy ingredients, one of them being sour cream. This may seem unconventional, but it adds something amazing to the flavor and texture of this decadent cheesecake. If you would prefer you can use a Pumpkin Spice mix in place of the individual spices.

    Finish this cheesecake with mounds of whipped cream and sprinkled with pecans, this Pumpkin Cheesecake puts all those other pumpkin desserts to shame.

    This velvety goodness is one of my new go-to fall treats!Pumpkin Cheesecake

    Pure Pumpkin vs. Pumpkin Pie Filling

    Canned pumpkin is just pumpkin in a can. There should be no seasoning, spice, flavoring, or sugar added. Pumpkin Pie filling has spices and flavoring already added and is sweeter. This Pumpkin Cheesecake recipe calls for PURE PUMPKIN, meaning that we want to control the spices as well as the sweetness.


    Pumpkin Cheesecake

    5 from 3 votes
    Pumpkin Cheesecake
    Prep Time
    15 mins
    Cook Time
    1 hr 45 mins
    Chilling Time
    8 hrs
    Total Time
    2 hrs
    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Cheesecake
    Servings: 12
    Author: Amanda
    • 2 1/2 cups graham cracker crumbs
    • 1/4 cup to 3/4 cup unsalted butter melted (I prefer 3/4 cup for a moist and dense crust, some commenter's prefer less)
    • 1/4 cup granulated sugar
    • 1 1/2 tsp. salt divided
    • 2 1/2 cups granulated sugar
    • 2 lb (four 8-ounce packages cream cheese) softened
    • 1/4 cup sour cream
    • 1 can (15 oz) pure pumpkin
    • 6 large eggs lightly beaten
    • 1 tbsp. vanilla extract
    • 2 1/2 tsp. ground cinnamon
    • 1 tsp. ground ginger
    • 1/4 tsp. ground cloves
    • Whipped cream
    • Chopped pecans
    1. Preheat oven to 325°F.

    2. Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.
    3. In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt.
    4. Press the crumb mixture into the bottom and up the sides of the pan. Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.
    5. Meanwhile, beat the cream cheese until smooth.
    6. Add 2 1/2 cups sugar and mix well.

    7. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.
    8. Pour into the cooled crust.
    9. Place your pan into a roasting pan and fill halfway with water.
    10. Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.
    11. Remove from oven and out of the roasting pan and let cool to room temp.
    12. Cover and refrigerate for at least 8 hours or overnight.
    13. Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)

    Photos by Tornadough Alli

    Want MORE pumpkin? Check these out!

    Pumpkin Pie Cake

    Simple Pumpkin Pie

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    This cheesecake was delicious. One flaw……way too much butter in the crust . Next time I will use half the amount of what is called for in this recipe.

    This is a phenomenal cheesecake but the previous poster is correct on the butter ratio in the crust. Waaaay too much. Next time I’ll start with half as much.

    Hi There , would be great to have the recipe in UK measurements ! I’ve just discovered your amazing recipes and would love to attempt quite a few !

    I make the crust with crushed ginger snaps. Fantastic!

    Hi! I love your videos and recipes! I have tried subscribing to your site a couple of times but I still haven’t received any emails! 😢 What should I do?

    Is there anyway to make this without sugar? I am a Bariatric patient and gave been banned from sugar. But love pumpkin pie etc!

      Did you ever find out? I’m also a bariatric patient and want this for my birthday cake in a few weeks.

        Bariatrics, you should try Blue Agave natural sugar,I use it all the time, it’s really good!

    I love your “I am Baker” site. In the intro to your Pumpkin Cheesecake recipe, you mention that you could use the Pumpkin Spice ingredient but didn’t mention how much to use. Please, could you tell me how much to use?? I really would like to make this
    Thank you

    Going to try but need gf and st recipes..

    Can you freeze this cheesecake?
    How long ahead of serving can this be made?

    Could I sub Stevia for the sugar? If so, how much??

    Like trying your recipes

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