For an extra layer of flavor, try adding a swirl of caramel sauce to the top of the cheesecake before baking. Make sure your cream cheese is fully softened to avoid lumps in the filling. To prevent the crust from burning, you can pre-bake it for 8-10 minutes before adding the filling. If you prefer a less sweet cheesecake, you can reduce the amount of sugar slightly. Gently tap the springform pan on the counter before baking to release any trapped air bubbles.
Pumpkin Cheesecake
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME5 hrs 10 mins
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SERVING16 People
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VIEWS155
Embrace the autumnal spirit with this luscious Pumpkin Cheesecake. A symphony of warm spices and creamy textures, this dessert is a showstopper that's surprisingly simple to create. Perfect for holidays, gatherings, or simply indulging in a slice of pure comfort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol139 mg
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Fiber2 g
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Protein8 g
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Saturated Fat22 g
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Sodium401 mg
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Sugar32 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat and Prep: Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter. (5 minutes)
02
StepCrust Creation: Combine ¼ cup white sugar, graham cracker crumbs, ¼ cup melted butter, and cinnamon together in a bowl until evenly moistened. Press firmly into the bottom of the prepared pan to create a compact crust. (10 minutes)
03
StepCheesecake Filling: In a large bowl, beat the softened cream cheese and 1.5 cups white sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition to ensure even incorporation. Stir in the pumpkin puree, heavy cream, vanilla extract, and pumpkin pie spice until thoroughly blended and the mixture is smooth. (15 minutes)
04
StepBaking Time: Pour the cheesecake filling into the prepared graham cracker crust. Bake in the preheated oven until the cheesecake is set around the edges but still has a slight jiggle in the center, about 1 hour 30 minutes. (90 minutes)
05
StepCooling and Setting: Remove the cheesecake from the oven and let it rest for 10 minutes to prevent cracking. Then, either leave it on the oven rack with the door ajar for up to several hours to cool gradually, or let it cool at room temperature for about 1 hour. (60 minutes)
06
StepSour Cream Topping: In a separate bowl, beat the sour cream, remaining ½ cup sugar, and remaining 2 teaspoons vanilla extract together until smooth. Gently spread the sour cream topping evenly over the cooled cheesecake. (5 minutes)
07
StepChill Time: Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (180 minutes)
08
StepServe: Before serving, carefully remove the sides of the springform pan. Slice and enjoy the creamy, spiced perfection!
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Orion Rau
Jun 21, 2025The instructions were easy to follow, and the cheesecake was a hit at my Thanksgiving dinner.
Alayna Bergnaum
May 1, 2025This is the best pumpkin cheesecake recipe I've ever tried. Thank you for sharing!
Christ Turner
Apr 14, 2025I've made this cheesecake several times, and it always turns out perfectly. The pumpkin spice is just right.
Rylee Weber
Feb 26, 2025I added a pinch of ginger to the graham cracker crust, and it gave it a nice little kick.
Webster Harber
Jan 20, 2025I was a little nervous about the water bath, but it really made a difference. No cracks!
Anastasia Green
Jan 3, 2025This recipe is amazing! The cheesecake was so creamy and flavorful. My family loved it!
Elroy Wunsch
Mar 24, 2024I used gluten-free graham crackers, and it worked perfectly for my gluten-sensitive guests.
Harley Schoen
Feb 27, 2024The sour cream topping is a game-changer! It adds a lovely tanginess that balances the sweetness of the cheesecake.
Lesley Kuhlman
Jan 13, 2024Next time I might add some chocolate chips to the batter!