Pumpkin Cheesecake

filed under: Cheesecakes on October 5, 2017
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  • 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 Recipe

    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!The Best 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.

     

    How to Make Pumpkin Cheesecake

    5 from 20 votes
    Pumpkin Cheesecake
    Prep Time
    15 mins
    Cook Time
    1 hr 45 mins
    Chilling Time
    8 hrs
    Total Time
    2 hrs
     

    Creamy and delicious, this pumpkin cheesecake will soon be a tradition in your house!

    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Cheesecake
    Servings: 12
    Calories: 508 kcal
    Author: Amanda Rettke
    Ingredients
    Crust
    • 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
    Pumpkin Cheesecake
    • 2 1/2 cups granulated sugar
    • 2 lb (four 8-ounce packages) cream cheese, softened
    • 1/4 cup sour cream, room temperature
    • 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, optional
    Instructions
    Crust
    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.
    Pumpkin Cheesecake
    1. In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer)

    2. Add 2 1/2 cups sugar and mix well.

    3. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.
    4. Pour into the cooled crust.
    5. Place your pan into a roasting pan and fill halfway with water.
    6. 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.
    7. Remove from oven and out of the roasting pan and let cool to room temp.
    8. Cover and refrigerate for at least 8 hours or overnight.
    9. Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)

    Recipe Video

    [brid autoplay="true" video="385405" player="16518" title="Pumpkin Cheesecake"]

    Photos by Tornadough Alli

    Want MORE pumpkin? Check these out!

    Pumpkin Pie Cake

    Simple Pumpkin Pie

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    Comments

  • Maria says:

    I made it except it crack on top. Wjat did i do wrong. Hpw long do we bake it for. But ovetall my friend said it was very good
    I need to make a perfect one help

    • D says:

      Make sure all your ingredients is room temperature. That is critical!!

    • Karen D says:

      Instructions say 1 hr and 45 minutes.

  • Angie says:

    Going to make

  • Melody says:

    I just copied the recipe for my cook book and with my daughter’s 18th birthday coming soon, I cannot wait to make this for, per her request. Thanx for sharing the recipe.

  • Denise says:

    Can I remove from the springform earlier, I didn’t want a whole day to enjoy…

  • Debra B. says:

    I love to bake but never cheesecakes. This one sounded good but just curious as why use a water filled roasting pan? What would happen if you didn’t use it? Trying to understand the rhymes and reasons. Thank you

    • Nancy Feldmann says:

      Yes, I wonder the same thing as Debra B.: why bake it in a roasting pan with water? Can I just bake it normally in my springform pan? I feel like the water would seep into my springform pan.
      Nancy

      • Natalie says:

        The water bath helps ensure that the cheesecake stays moist and succulent throughout the baking process (I swear by it, the water bath turns out a perfect cheesecake every time). I also use a springform every time, all I do to prepare it is wrap the bottom in aluminum foil and your cake will stay dry.

  • Erin says:

    Hello, How much pumpkin spice can be used in place of the spices? I’m hoping to make this with my son in the morning!

  • Kelly Fargnoli says:

    I just made this heavenly Pumpkin Cheesecake. It turned out perfect. I do have one question about the amount of sugar in the recipe. 2 1/2 cups seems like an awful lot for the cake. I mean it’s good but was that a mis-print or is that actually the amount used. Very good but very sweet. By the way, I love and use all of your recipes ❤️

    • Amanda says:

      HI Kelly! The amount of frosting listed is correct, but you can certainly modify it to fit your tastes! <3

  • Denise Gallardo says:

    Making two of these on the 19th.. can’t wait to taste.. but I have a question.. you said I could use pumpkin pie spice in place of the individual spices.. do you know the exact amount I should use??.. thank you in advanced

  • Rich Brown says:

    This recipe was my first ever cheesecake, and everyone raves about it. I was wondering if you have anymore cheesecake recipes? I’m a rookie looking to experiment with othe flavors. Any suggestions?

  • Carmen vega says:

    I made the pumpkin cheesecake and my family were happy with the texture and flavor. Thank you Amanda

  • Laree says:

    This one sounds divine!!

    I have a pesky tech question that I would love for you to research! I love your blog – and your recipes. One of my favorite things is your beautiful pictures. And on your actual blog, the actual recipe always has a great small picture next to it. However, when you click the print button, the picture never prints, only the words.

    It’s not a big deal, but I really wish I could print it out with the picture too. You’re site isn’t the only place I’ve noticed this. I’m assuming there’s some widget or something that you use to put the recipe in, and that’s what causes it.

  • Rosita says:

    Hello! Your cheesecake looks just amazing. Could you please, please wright the european measurements in grams for me? I wish to bake the cake next week and I’m afraid I will make it all wrong, because I’m not familiar wirh this measurements. Thank you so much!!!

  • Rosita says:

    Hello Amanda! Your cheesecake looks just amazing. Could you please, please wright the european measurements for me in the recipe? I wish to bake the cake next week and I’m just afraid I will fail because of these measurements. I‘m not familiar with them. Thank you so much!

  • Lorraine says:

    I have leftover filling, because I didn’t have a 9″ pan only 7″. Can I keep extra filling in fridg., or should I throw out

  • Julia says:

    I made it twice and can’t wait for more. It’s amusing! Always need to share with my friends asap cause will eat all of it by myself. So Yummy!!!I am a baker too.
    Thank u for this recipe 😉

  • Beverly Rowland says:

    I have a question regarding the crust. Could you use crushed ginger snaps for the crust and omit all or part of the sugar? I have seen a recipe for a cheesecake using crushed ginger snaps for crust, but cannot locate it. Thanks

    • Amanda says:

      Yes, you could do that Beverly. 🙂

  • Natalie says:

    I baked this once and it came out perfect. I have now tried recreating this recipe twice more and I get water through the foil and into my springform pan! Any suggestions? Does the cheesecake need to be directly in the water or can I put the water on the bottom shelf for steam? Help!

    • Amanda says:

      You can absolutely make it without the water bath. So sorry that has happened to you!! If you do it without the bath it might crack but you can easily cover that up with whipped cream! <3

  • Dawn says:

    My first attempt at a cheesecake cake and apparently
    I hit a home run with this resipe
    It was absolutely outstanding
    Thanks for making me look good

  • Jennifer says:

    I’ve made this twice so far. The first time it came out perfect. The second time , for some reason it will not cook completely. I have even put it back in the oven for an additional 45 minutes. The top and sides are almost burnt but the middle will not cook and I can not figure out why.

  • Garcia says:

    Bonjour est ce qu’il existe ou existera t’il une version en français ? car quel dommage de ne pouvoir avoir accès à ses délicieuses recettes !

  • Kelly Fargnoli says:

    Hi Amanda, I love your Pumpkin Cheesecake recipe. I wanted to do a marbled or swirled effect with this recipe. Should I follow the recipe but before adding the pumpkin and spices reserve about 1 1/2 cups of the batter and then mix the pumpkin and spices in the original mixing bowl? Then use the plain for the swirl. Does this make sense? Merry Christmas 🎄♥️

  • Stephanie says:

    I have this exact same recipe from a food network magazine. It’s called almost famous pumpkin cheesecake. Is it yours or their’s? Love it regardless.

    • Amanda Rettke says:

      No idea! I’ve never seen it in a magazine before though!

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