Pumpkin Cheesecake

Pumpkin Cheesecake

5 from 9 reviews

A rich and luscious cream cheese based cheesecake flavored with pumpkin puree and all your favorite fall spices.




  1. 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.
  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 one inch up on the sides.  Bake for 8 minutes. Cool completely.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. If desired garnish with chopped roasted pecans. whipped cream and ground cinnamon.

Keywords: best pumpkin cheesecake, pumpkin pie cheesecake, easy pumpkin cheesecake

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