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pumpkin cheesecake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This delectable pumpkin cheesecake is a cream cheese-based delight blended with festive fall pumpkin spice and baked in an easy-to-make graham cracker crust. It is perfect for holidays, parties, and special occasions. Garnish with roasted chopped pecans, whipped cream, and cinnamon. Or serve with a drizzle of caramel sauce.

yield 10 serving(s)
prep time 10 Hr 15 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin cheesecake

  • 1 1/2 c
    graham cracker crumbs
  • 6 Tbsp
    unsalted butter, melted
  • 1 1/2 Tbsp
    sugar
  • 24 oz
    cream cheese softened
  • 1 1/3 c
    light brown sugar
  • 3 lg
    eggs, beaten
  • 1 can
    pumpkin puree (15 oz)
  • 1/4 c
    sour cream
  • 1 tsp
    vanilla extract
  • 2 tsp
    pumpkin pie spice
  • 1 1/2 Tbsp
    all purpose flour
  • chopped roasted pecans, whipped cream, and cinnamon, for garnish

How To Make pumpkin cheesecake

  • 1
    Preheat oven to 350 degrees F. Grease sides of a 9-inch springform pan. Cut a 9-inch circle out of parchment paper and place in the bottom of the pan.
  • 2
    In a medium bowl, mix together graham cracker crumbs, melted butter and sugar. Press the graham cracker mixture firmly in the bottom of the pan and about 1 inch up on the sides. Bake for 8 minutes. Cool completely.
  • 3
    Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the cream cheese and brown sugar until smooth and creamy; scraping down the bowl and beaters several times. This process can take several minutes to ensure that it is creamy and lump free.
  • 4
    Turn your mixer to low and add eggs one at a time, mixing until almost incorporated before adding the next. Remove the bowl from the mixer.
  • 5
    In a separate bowl, whisk the pumpkin puree, sour cream, vanilla, pumpkin pie spice and flour. Stir the pumpkin mixture into the cream cheese mixture just until combined.
  • 6
    Place a casserole dish full of water on the bottom rack in the oven.
  • 7
    Bake the cheesecake in the center of the oven for 55-60 minutes or until lightly browned on the edges. Turn the oven off and prop the door open a couple of inches; leaving the cheesecake in there for about 45 minutes. Remove from the oven and cool for 1 hour. Refrigerate in the pan overnight.
  • 8
    Use a knife that has been warmed under running water and dried to run the rim of the pan. Remove the sides of the spring form pan. Carefully slide a large thin spatula between the cake and parchment paper to remove the bottom of the pan. Slowly slide the cake onto the cake stand. Do not cover the cheesecake in the pan with plastic wrap until it is well chilled.
  • 9
    If desired, garnish with chopped roasted pecans, whipped cream and ground cinnamon.
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