Home - Recipes - Pumpkin Cheesecake
Baked goods

Pumpkin Cheesecake

Consider replacing your traditional pumpkin pie with this dessert that uses all the same warm spices and canned pumpkin but pairs them with an ultra-fluffy, creamy cheesecake base.

Serves 10
Ready in 315 mins
Prep time 15 mins
Cooking time 60 mins
Chill time 240 mins
449 calories per serving


> 2 cups graham cracker crumbs
> 1 1/4 cups sugar, divided
> 3 tsp pumpkin pie spice, divided
> 1/4 tsp salt
> 1/4 cup (1/2 stick) butter, melted
> 2 (8 oz) pkgs cream cheese, softened
> 4 large eggs
> 1 (15 oz) can pumpkin puree
> 1/2 cup sour cream
> 2 tsp vanilla extract


Preheat oven to 325°F. Grease a 9-inch springform pan. Tightly wrap bottom and sides of pan with a layer of foil.
In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, 1 tsp pumpkin pie spice, and salt. Stir in the melted butter and mix until well combined. Press evenly into the bottom of prepared pan.
In a stand mixer or with hand mixer, beat the cream cheese and remaining 1 cup sugar until smooth and fluffy. Beat in the eggs, one at a time, until just incorporated. Add the pumpkin purée, sour cream, extract, and remaining 2 tsp pumpkin pie spice. Beat until smooth. Pour batter over crust.
Bake cheesecake 50–60 min., until center is just set. Remove foil. Run a paring knife around rim to release sides of cheesecake from pan. Cool completely on a wire rack before removing rim. Refrigerate at least 4 hours before serving.


UPGRADE: Decorate the top of the cheesecake with dollops of whipped cream.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you