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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!
This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
Optional Pumpkin Cheesecake Toppings:
1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake
How to Make a Pie Crust:
Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.
2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Pumpkin Cheesecake Recipe
Ingredients
The Crust:
The Filling:
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz can pumpkin pie mix
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Optional Toppings:
- 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
- Pumpkin pie spice to dust
- Toasted pecans
- Caramel sauce
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
- Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
- In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour or until slightly wobbly in the center. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
- Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
- Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
- In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Nutrition Per Serving
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If you wanted to make this a 6 or 7 inch cheesecake, would you half the recipe?
Hi Shaye! I haven’t tested this recipe in a smaller version. You can change the number of servings at the top of the recipe card. Likely aim between 5-7 servings depending on the size you choose.
I made this cheesecake last year and it was great despite some minor cracking. I’ve tried it twice in the last two months, following the directions as written, and it has come out dark around the edges and cracked in the middle. I’m not sure what I am doing wrong. Unfortunately, I’m on the fence about sharing this product at my families holiday dinner. Any tips in how to improve the end product.
Hi Jess, did you make sure to bake on regular conventional oven mode? It sounds like it was overbaked or baked on too high of heat. Some ovens run hot and if you are using a convection oven, you would want to reduce the temperature by 25˚F.
The cheesecake has a GIANT crack in the middle shaped like an X and yes i let it cool in the oven with the door propped only slightly. I’ve never made a cheesecake that came out with such a horrifying crack. It’s for Christmas too…so disappointing
Hi Danya, Sorry to hear that! Cracks can be due to a number of reasons; over-mixing or mixing on too high of speed which can incorporate too much air, overtaking (it should still have a slight jiggle in the center and this is the best tell since some ovens run hot). Also make sure not to open the oven door too early to prevent temperature fluctuations.
If you baked it in a water bath it would not soufflé, so the rising and sinking that leaves the ridge around the edge would not be there. You would have a nice flat cheesecake. It is from cooking too quickly. Your fabulous cheesecake would then be as perfect as it tastes.
My oven’s automatically kick on a cooling fan when turned off, is this going to not come out right if I leave it in there with the fan going or take it out? Or should I turn the temperature down?
Hi Erin, I would guess that it’s best to continue with the instructions as written even if your fan starts a cool down.
I tried this pumpkin cheesecake recipe for a thanksgiving dinner. It cracked and didn’t turn out looking near as good as I wanted it to. I also made the whipped cream. It ended up being a big hit at the dinner, so good that I ended up making another one and more whipped cream for another dinner the next day. Thanks for the great recipe!
Does the temperature for the oven differ if it’s electric?
Hi Teairra, As long as you use normal bake mode, that should not differ.
This is a great recipe, so delicious. I substitute a gingersnap cookie crumb, when I can find gingersnaps in the stores. Takes it up to a whole new level.