Go Back
Judy John

Pumpkin Cheesecake Recipe

This pumpkin cheesecake blends silky cream cheese, cozy spices, and smooth pumpkin over a buttery crust. It tastes festive, rich, and worth repeating yearly.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 1 hour 25 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Pumpkin Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 1 cup pumpkin puree pure puree
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tsp pumpkin pie spice
Optional Topping
  • 1 cup whipped cream for serving

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until lightly golden. Cool briefly.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a lump-free batter.
  5. Add pumpkin puree, eggs one at a time, sour cream, vanilla, and spice. Mix on low just until combined.
  6. Pour filling over crust. Smooth the top and tap pan gently to release bubbles.
  7. Bake 50 to 60 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  8. Cool cheesecake in oven 1 hour, then refrigerate at least 4 hours or overnight.
  9. Top with whipped cream if desired. Slice with a warm knife and serve chilled.

Notes

For a softer center, remove cheesecake when the middle still wobbles slightly. For firmer slices, bake a few extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator. If slices drag, wipe the knife between cuts. Add pecans, maple syrup, caramel, or extra cinnamon for flavor twists. Store covered in the refrigerator up to 5 days.