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 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 - iambaker.net
  • 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
  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

Photos by Tornadough Alli

Want MORE pumpkin? Check these out!

Pumpkin Pie Cake

Simple Pumpkin Pie

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  • G says:

    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.

  • Jenny says:

    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.

  • Jodie Nolan says:

    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 !

  • MaryAnne Kolton says:

    I make the crust with crushed ginger snaps. Fantastic!

  • Leslie Muller says:

    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?

  • Sue says:

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

    • Jennifer says:

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

      • Dementria smith says:

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

  • Patti McAbee says:

    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

  • Louise Babcock says:

    Going to try but need gf and st recipes..

  • Carolyn Gordon says:

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

  • Pat says:

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

  • Paul says:

    Like trying your recipes

  • Lisa says:

    Where do i find pure pumpkin

  • Donna Dourm says:

    Love cheesecake but I don’t like a graham cracker or pie crust. Can I still make without using them?

  • Sandra Rader says:

    Would be nice to have a PDF.

    • A Greene says:

      You can make it a pdf by hitting PRINT then save it as a pdf. There will be a drop down option on the print screen.

  • Susan says:

    Do you have a good recipe for making fudge for the holidays

  • Emily Feliciano says:

    cant you post just the recipe to be printed without all the other junk? it wastes a lot of paper and ink. just sayin.

    • Linda says:

      Emily, my printer allows for me to select the page (s) you want to print. You can only print the page with the recipe

  • Kathleen Waters says:

    A water bath is used but you never said to wrap spring form pan with foil. If I don’t won’t the water seep into cheese cake?

    • Cathy says:

      Thank you I was wondering about this, I am making this for Thanksgiving this weekend!

    • Kaye says:

      It says on the instructions to wrap a springform pan in foil.

  • Katty Shaw says:

    I have made this cheesecake 3 times in the last 2weeks. lol people are asking for more… This is an amazing cheesecake. Thank you

  • Becky says:

    I loved it! It was delicious. I loved the buttery crust! I made this for my co workers Birthday. Everyone loved it!

  • Connie grenier says:

    Love these recipies, some more than others. Will try the cheesecake this weekend, familiy loves cheesecake. Keep posting appreciate them

  • Dot says:

    How can I just print the recipe without all those ads?

  • Kirsten Parris says:

    Hello. I followed the instructions and my cheesecake has cooled to room temp. When I stick a knife in the center, quite a bit of batter comes out. I do not think baking it longer would have been a good idea as it might have over cooked it. Will it be OK after 8 hours or will the center still be too loose?

    • Tracie says:

      Was it okay after sitting or did it need to be cooked longer?

  • Kirsten Parris says:

    The cheesecake turned out creamy and delicious. I will use this recipe from now on!

  • Nicky Beaudoin says:

    Hi I’m excited to try this. Do I make it for an hr then let some heat out and close the door for another 45mins or is it in the oven for 2hrs and 45 mins total?

  • karla stuck says:

    Wonderfully easy and delicious

    • Diana says:

      Hello..is there any other style of pan I can use? A springform pan is soooo intimidating to me😥

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