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Front view of slice of cheesecake on white plate with caramel dripping off sides onto plate
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5 from 3 votes

Pumpkin Cheesecake

Creamy, thick, delicious and easy, this Pumpkin Cheesecake is the perfect Fall dessert recipe that you will want to make over and over again. Filled with pumpkin and spices, its the perfect mixture of flavors that will keep people wanting seconds.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Cooling8 hours
Total Time10 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 439kcal

Ingredients

  • 2 cups graham crackers crushed
  • 1/4 cup sugar
  • 1/2 cup butter

Cheesecake:

  • 4 8 oz pkgs cream cheese softened
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 1 (15 ocan pumpkin puree
  • 3 tsp pumpkin spice
  • Caramel for drizzling optional

Instructions

  • Preheat oven to 325.
  • Mix together your crust ingredients (graham crackers, sugar and butteand press into the bottom and up the sides of a 9" springform pan and then set in refrigerator.
  • In bowl of a stand mixer add your cream cheese and beat until smooth and lumps are gone then add in your sugar slowly until combined.
  • Next add in your eggs one at a time, mixing well after each addition. This ensures that they are fully incorporated evenly.
  • Then add in your vanilla extract, sour cream, pumpkin and pumpkin pie spice just mixing until combined.
  • Pour into your prepared crust and wrap pan in heavy duty tin-foil and place in large roasting dish and fill dish about half way up your springform pan with hot water (the water bath helps the cheesecake from not cracking).
  • Reduce oven heat to 300 and bake for 1 hour and 30 minutes then turn off heat and leave in oven for another hour until center is set.
  • Remove from oven and place on counter to cool to room temperature and then cover and refrigerate for an additional 8 hours.

Notes

  1. Make sure to beat your cream cheese before adding any other ingredients, you want to ensure all lumps are out before adding in any of your other ingredients.
  2. Adding in eggs one by one ensures that they are evenly distributed.
  3. Make sure you scrape down the sides when mixing, this will also help with keeping lumps out of your cheesecake recipe.
  4. Do not skip the water bath, if you do not have a large enough pan to fit the cheesecake in, place a large pan filled with water under the cheesecake so you make sure you have moisture in the oven while cooking.
  5. Let cheesecake sit in oven for 1 hour after turning off temperature to help prevent cracking as well, and make sure to cool to room temperature before refrigerating.
  6. To cut the perfect slice, heat a knife under hot water and wipe dry before slicing.

Nutrition

Calories: 439kcal | Carbohydrates: 40g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 345mg | Potassium: 133mg | Fiber: 1g | Sugar: 31g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg