Pumpkin Cheesecake Recipe

You are going to love this rich and decadent pumpkin cheesecake come Fall! Whether you want to make it for Thanksgiving, a get-together with friends and family, or simply as a fancy Fall dessert for yourselves, you’ll fall in love!

FAQs

1. What is the best cream cheese for cheesecake?
   1. The best cream cheese to use for cheesecake is Philadelphia brand, however the store brand will work well too if looking for a more affordable option!
2. What is pumpkin cheesecake made of?
   1. Pumpkin cheesecake is made of regular cheesecake ingredients (cream cheese, eggs, graham cracker crust, etc), along with pumpkin puree and spices such as pumpkin pie spice (or cinnamon and similar spices).
3. Do I add 1 egg at a time or can I add all three at once?
   1. Yes, add 1 egg then beat, then the next and so on, until all are added and well incorporated.
4. Should I stop mixing while adding in the ingredients, or mix and add at the same time?
   1. The cream cheese and sugar should be added together and beat well before adding other ingredients. Then if you’re using a stand mixer, have it continue mixing while you carefully add in the rest of the filling ingredients, and continue mixing until well beaten. If using a hand mixer, or don’t feel comfortable adding ingredients while the stand mixer is going, add in pumpkin, sour cream, vanilla, and spices, mix again, and then add in the eggs and mix again until everything is well mixed.
5. How does this store best?
   1. Store in the fridge, covered, for up to 3-4 days. Or freeze and thaw in the fridge overnight.

What ingredients do I need to make a pumpkin cheesecake?

• Graham Crackers
• Butter
• Granulated Sugar
• Cinnamon

• 3 packages of Cream Cheese
•  Brown Sugar
• 1 can Pumpkin Puree
•  Sour Cream
• Vanilla
• Pumpkin Pie Spice
• 3 Large Eggs

• Whipped Cream
• Caramel Sauce (optional)

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Pumpkin Cheesecake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Set Time 3 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Ingredients

Crust

• ▢ 12 Graham Crackers
• ▢ 6 tablespoons Butter
• ▢ ¼ cup Granulated Sugar
• ▢ 1 teaspoon Cinnamon

Filling

• ▢ 3 8 ounce packages of Cream Cheese
• ▢ ¾ cup Brown Sugar
• ▢ 1 can 15 ounce Pumpkin Puree
• ▢ ½ cup Sour Cream
• ▢ 1 teaspoon Vanilla
• ▢ 2 teaspoons Pumpkin Pie Spice
• ▢ 3 Large Eggs

Toppings

• ▢ Whipped Cream
• ▢ Caramel Sauce

Instructions

• Preheat your oven to 350℉ and spray your springform pan with a baking spray (or grease with butter).
• Make the crust by processing the graham crackers in the food processor for about 30 seconds, then add the butter, sugar, and cinnamon and process for another 30-60 seconds.
• Press the crust into the bottom of the springform pan and smooth out with the bottom of a cup or measuring cup. Set in the fridge until the filling is ready.
• Make the filling by beating together all of the cream cheese and sugar with a hand mixer.
• Add in the pumpkin, sour cream, vanilla, and pumpkin pie spice, mix again until well mixed.
• Add the eggs in, one at a time, and mix well.
• Pour the mixture on top of the crust and bake for 45-55 minutes, or until the cheesecake is only jiggly in the middle.
• Let cool at room temperature for at least one hour, then let cool in the fridge for at least another 2 hours, uncovered.
• Once completely cool, top with whipped cream and serve!

Notes

– The cheesecake should be ready around 50 minutes in the oven, but with differences in ovens it is best to check it at 45 minutes, and then again every 5 minutes until done.
– This cheesecake stays best in the fridge, covered, for up to 3-4 days, after that it may start to lose its flavor and go bad. If you need it to last longer than than, be sure to freeze it.