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Pumpkin Cheesecake Recipe

Creamy Homemade Pumpkin Cheesecake

The Crispy Chef
This creamy homemade pumpkin cheesecake is the ultimate fall dessert! With a buttery graham cracker crust and a rich pumpkin spice filling, it's perfect for holidays or any cozy gathering. Easy to make and even easier to love, this cheesecake is guaranteed to impress.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 9 hours
Course Dessert
Cuisine American
Servings 12
Calories 410 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Measuring Cups
  • Oven
  • Baking sheet
  • Rubber spatula

Ingredients
  

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp melted butter
  • 1/3 cup granulated sugar
  • 1 tsp pumpkin pie spice optional
  • For the Filling:
  • 3 8oz packages full-fat cream cheese, room temp
  • 1 cup granulated sugar
  • 1 can 15oz pumpkin puree
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt

Instructions
 

  • Step 1: Make the Crust
  • Preheat oven to 325°F (163°C).
  • Combine graham crumbs, melted butter, sugar, and spice.
  • Press into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes. Cool while making the filling.
  • Step 2: Make the Filling
  • Beat cream cheese and sugar until smooth.
  • Add pumpkin puree and mix.
  • Add eggs one at a time, mixing gently.
  • Stir in sour cream, vanilla, flour, spice, and salt.
  • Pour filling into cooled crust.
  • Step 3: Bake the Cheesecake
  • Place pan on a baking sheet.
  • Bake for 55–65 minutes until slightly jiggly in the center.
  • Turn off oven, crack the door, and let sit for 1 hour.
  • Cool at room temp, then chill for 6+ hours or overnight.
  • Step 4: Serve
  • Remove from pan.
  • Top with whipped cream, cinnamon, or pecans.
  • Slice with a warm knife for clean cuts.

Notes

Use room temperature ingredients for a smoother texture.
Don’t overmix the batter to avoid cracks.
Freezes well: wrap tightly and store for up to 2 months.
Try crust variations like gingersnap or chocolate cookie base.
Great make-ahead dessert for busy holidays.

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 6gFat: 29g
Keyword Pumpkin cheesecake
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