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Pumpkin Cheesecake Recipe

Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.

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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.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

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

Pumpkin Cheesecake Recipe

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

Pumpkin Cheesecake Recipe-2

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.

Pumpkin Cheesecake Recipe-8

Pumpkin Cheesecake Recipe-3

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.

Pumpkin Cheesecake Recipe-9

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.

Pumpkin Cheesecake Recipe-4

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.

Pumpkin Cheesecake Recipe-10

Pumpkin Cheesecake Recipe-11

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).

Pumpkin Cheesecake Recipe-12

Pumpkin Cheesecake Recipe-5

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

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

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-6

Pumpkin Cheesecake Recipe

4.96 from 1096 votes
Author: Natasha of NatashasKitchen.com
Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.
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. 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.
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 6 hours
Total Time: 7 hours 30 minutes

Ingredients 

Servings: 10 slices

The Crust:

  • 1 1/2 cups graham cracker crumbs, from about 12 whole graham crackers
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

The Filling:

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

565kcal Calories59g Carbs8g Protein34g Fat19g Saturated Fat160mg Cholesterol547mg Sodium255mg Potassium4g Fiber39g Sugar4766IU Vitamin A2mg Vitamin C144mg Calcium2mg Iron
Nutrition Facts
Pumpkin Cheesecake Recipe
Amount per Serving
Calories
565
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
160
mg
53
%
Sodium
 
547
mg
24
%
Potassium
 
255
mg
7
%
Carbohydrates
 
59
g
20
%
Fiber
 
4
g
17
%
Sugar
 
39
g
43
%
Protein
 
8
g
16
%
Vitamin A
 
4766
IU
95
%
Vitamin C
 
2
mg
2
%
Calcium
 
144
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 565
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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.96 from 1096 votes (824 ratings without comment)

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Comments

  • Teairra
    December 4, 2024

    Does the temperature for the oven differ if it’s electric?

    Reply

    • Natashas Kitchen
      December 4, 2024

      Hi Teairra, As long as you use normal bake mode, that should not differ.

      Reply

  • Sophia
    November 29, 2024

    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.

    Reply

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