This delectable pumpkin cheesecake is a cream cheese based delight blended with festive fall spices and baked in an easy to make graham cracker crust. It is perfect for all of your holidays, parties and special occasions.
Fall is finally here! Thank goodness. It is my absolute favorite time of the year. It is a great time of the year to make a fabulous dessert. One of my absolute favorites desserts for this time of the year is Pumpkin Cheesecake. Pumpkin fits the season perfectly and everyone loves cheesecake. Well at least everybody I know does.
How do you make Pumpkin Cheesecake?
Preparing the cheesecake batter
Grab a medium bowl and mix together the graham cracker crumbs, melted butter and sugar. Grease the sides of a nine inch spring-form pan and cut a nine inch circle out of parchment paper and place in the bottom of the pan. Press the graham cracker mixture firmly in the bottom of the pan and about one inch up on the sides. I use the flat bottom of a glass to press it in there and to help with the corners. Now bake the crust for about 8 minutes at 350 degrees. Let it cool for a little while before starting the cheesecake mixture.
Now using a stand mixer with the paddle attachment or a hand mixer beat the cream cheese and sugar until smooth. Scrape down the bowl and beaters several times so there aren’t any lumps. This process can take several minutes to ensure that is smooth, creamy and lump free. Now turn your mixer to low and add the eggs one at a time mixing just until almost incorporated before adding the next. Be sure to turn the mixer off after adding them. Remove the bowl from the mixer.
In a separate bowl whisk together your pumpkin puree, sour cream, vanilla, pumpkin pie spice and flour. Stir the pumpkin mixture into the cream cheese mixture but avoid over mixing as you don’t want to put too much air in the cheesecake.
Baking the cheesecake
Pour the mixture into the baked crust. Place a casserole dish full of water on the bottom rack in the oven. I use a 1 1/2 quart casserole dish. This steam helps keep the top of the cheesecake from drying out. Now place the cheesecake on the center rack in the middle of the oven and bake for one hour. Do not open the oven door as fluctuations in temperature can cause cracks in the cheesecake. Once the cheesecake is baked turn off the oven and prop the door open just a tad with a wooden spoon and let the cheesecake cool down very slowly.
Once completely cooled refrigerate the cake in the spring form pan overnight. Use a knife that has been warmed under running water yet dried to run the rim of the pan and loosen the edges before releasing from the pan. Carefully use a large thin spatula slide between the cake and the parchment paper to remove the bottom of the pan. Slowly slide the cake onto the cake plate. Have everything you need in one place before you get started.
Garnish with roasted chopped pecans, whipped cream and cinnamon. It is also delicious served with Caramel Sauce.
See how delicious looking this Pumpkin Cheesecake is? I am sure your party guests or Thanksgiving day company would be tickled pink to have a slice of your scrumptious cheesecake. Best part of all cheesecake is best made several days in advance freeing up more of your kitchen space and time. Do you want to add whipped cream but afraid you don’t have the time at the last minute. Use this recipe for Stabilized Whipped Cream if you don’t want your whipped cream weeping and making a mess of your beautiful dessert.
Helpful tips for making Pumpkin Cheesecake
- Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all the lumps out.
- Warm your eggs to room temperature.
- If you want to use whole graham crackers instead of the crumbs simply crush 12 whole graham crackers in a food processor.
- Don’t skip the prebaking of the pie crust as it firms it up.
- Use full fat cream cheese and sour cream. Now is not the time to skimp.
- Do not skip the flour. A little bit of starch in the cheesecake helps ensure stability and helps prevent cracks.
- Add the eggs to the mixture one at time. When is almost incorporated add the next. Repeat for the last egg. Do not over-mix as this can cause too much air in the cheesecake. Using a spoon stir in the pumpkin mixture just until incorporated.
- Do not open the oven door while the cheese cake is baking because temperature fluctuations can cause cracks.
- When the cheesecake has finished baking turn off the oven. Leave the cheesecake in the oven for about 45 minutes with the door propped open a couple of inches.
- This cheesecake should be prepared at least one day in advance to allow for ample chilling time.
Other pumpkin desserts you will love!
- Pumpkin Cake with Cream Cheese Filling
- Pumpkin Bread with Cinnamon Glaze
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cobbler
A rich and luscious cream cheese based cheesecake flavored with pumpkin puree and all your favorite fall spices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: dessert
- Method: bake
- Cuisine: American
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 1 ½ tablespoons sugar
- 3 boxes (8 ounces) cream cheese softened
- 1 ⅓ cups brown sugar
- 3 eggs beaten
- 1 can (15 ounces) pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 ½ tablespoons flour
- Preheat oven to 350 degrees. Grease sides of a 9 inch spring-form pan. Cut a 9 inch circle out of parchment paper and place in the bottom of the pan.
- 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 one inch up on the sides. Bake for 8 minutes. Cool completely.
- Now using a stand mixer with the paddle attachment or a hand mixer beat the cream cheese and sugar until smooth and creamy; scraping down the bowl and beaters several times. This process can takes several minutes to ensure that is creamy and lump free. 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.
- In a separate bowl whisk together pumpkin puree, sour cream, vanilla, pumpkin pie spice and flour. Stir the pumpkin mixture into the cream cheese mixture just until combined.
- Place a casserole dish full of water on the bottom rack in the oven. 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. Once completely cooled refrigerate in the pan overnight.
- Use a knife that has been warmed under running water yet 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.
- If desired garnish with chopped roasted pecans. whipped cream and ground cinnamon.
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