I recently created The Best Pumpkin Cheesecake using graham cracker crumbs for the crust, creamy pumpkin puree, and softened cream cheese. Mixed with eggs, sour cream and a touch of pumpkin pie spice, it emerges thick and rich. This recipe promises a truly delightful twist to your dessert lineup indeed.

Jump to Recipe

I love experimenting in the kitchen and this Best Pumpkin Cheesecake is one of my most exciting creations ever. I started with a base made from 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter to form a crisp crust that holds up to the rich filling.

Making this cheesecake was definitely a treat because it features real pumpkin puree along with 3 (8-ounce) packages of cream cheese that came together with 3 large eggs, 1/2 cup sour cream, and both granulated and brown sugars. I added vanilla extract, pumpkin pie spice, and a pinch of salt to bring out that classic autumn flavor.

This simple pumpkin cheesecake recipe turns ordinary ingredients into something truly unique and memorable. I know you’ll be curious to try out every step of this Best Ever Pumpkin Cheesecake adventure.

Enjoy!

Why I Like this Recipe

I really like this recipe because it gives me a perfect mix of creamy cheesecake and that real pumpkin flavor that reminds me of fall.
I love how the graham cracker crust adds a nice crunch to every bite even though the filling is super smooth.
I enjoy that the recipe is easy to follow and the cool trick of letting it sit in the oven with the door open gives it a unique texture.
I also like how the pumpkin pie spice and vanilla blend in so well, making it not too sweet but perfectly balanced.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs add carbs and a little bit of fiber for a sturdy crust.
Unsalted butter gives rich flavor and moisture to bind the crumbs together.
Cream cheese provides a creamy texture and a dose of protein with every bite.
Pumpkin puree is full of fiber and nutrients while lending a warm, autumnal taste.
Sour cream adds a tangy note and smooth consistency to the filling.
Granulated and brown sugars sweeten the cheesecake and balance the savory flavors.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar (for the crust)

6 tablespoons unsalted butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup canned pumpkin puree

3 large eggs

1/2 cup sour cream

1/2 cup granulated sugar (for the filling)

1/2 cup packed brown sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a 9-inch springform pan.

2. In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and the melted butter. Press this evenly into the bottom of your pan.

3. Beat the softened cream cheese in a large bowl until its smooth, then stir in the canned pumpkin puree.

4. Add the eggs one at a time, mixing well after each so each egg is fully incorporated.

5. Next, blend in the sour cream, 1/2 cup granulated sugar, and the packed brown sugar until the mixture is creamy.

6. Stir in the vanilla extract, pumpkin pie spice, and salt until everything is well mixed.

7. Pour the filling over your prepared crust and gently smooth the top with a spatula.

8. Bake in the preheated oven for about 55 to 60 minutes until the edges are set but the center still jiggles a little bit.

9. Turn off the oven and let the cheesecake sit inside with the door slightly open for about an hour.

10. Remove the cheesecake from the oven and let it cool completely on a rack, then refrigerate it for at least 4 hours before serving.

Equipment Needed

1. Preheated oven set to 350°F
2. 9-inch springform pan
3. A small bowl for mixing the crust
4. A large mixing bowl for the cheesecake filling
5. Electric mixer or hand whisk to beat the cream cheese and eggs
6. Measuring cups and spoons
7. Rubber spatula to smooth the filling
8. Cooling rack for the cheesecake after baking

FAQ

Question: What kind of pumpkin puree should I use?

Answer: Use canned pumpkin puree, not pumpkin pie filling, since the filling already has extra spices and sugars that can mess with the flavor.

Question: Can I substitute the graham crackers if I'm trying to avoid gluten?

Answer: Yep, you can use gluten-free graham cracker substitutes or even crushed digestive biscuits instead, but it might slightly change the taste.

Question: How will I know when my cheesecake is done baking?

Answer: The edges should be set but the center might still look a bit jiggly. Dont worry, it will firm up as it cools.

Question: Can I make this cheesecake ahead of time?

Answer: Sure, making it a day ahead is actually better as it allows the flavors to meld. Refridgerate overnight for the best texture.

Question: What if my cheesecake cracks on top?

Answer: Cracks can happen sometimes, but they are pretty common with cheesecake. You could cover them with a little extra sour cream or pumpkin puree topping if you're not a fan of the look.

The Best Pumpkin Cheesecake Recipe Substitutions and Variations

If you cant find graham cracker crumbs, you can use digestive biscuit crumbs instead; they work great in the crust.
You can swap unsalted butter with salted butter, just cut back on the added salt in the recipe a little bit.
If cream cheese is scarce, try using mascarpone cheese, although it might make the filling a tad richer.
For sour cream, full-fat Greek yogurt is a good substitute and still gives you that creamy texture.
If you dont have pumpkin pie spice, mix together some cinnamon, ginger, nutmeg and a pinch of cloves to mimic the flavor.

Pro Tips

1. Pro tip: Let all your dairy ingredients like cream cheese and sour cream sit out at room temp for a bit before mixing so they blend more nicely and you wont get any lumps.
2. Pro tip: When adding eggs one at a time, beat them really well so every egg mixes in good; this helps avoid a grainy texture in your filling.
3. Pro tip: After baking, leave your cheesecake in the cooling oven with the door ajar as the recipe says; this gradual cool down stops cracks from forming on the top.
4. Pro tip: If you got extra time, chill the cheesecake overnight instead of just 4 hours; trust me, it helps make the flavors really develop and the texture smooth.

The Best Pumpkin Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Preheated oven set to 350°F
2. 9-inch springform pan
3. A small bowl for mixing the crust
4. A large mixing bowl for the cheesecake filling
5. Electric mixer or hand whisk to beat the cream cheese and eggs
6. Measuring cups and spoons
7. Rubber spatula to smooth the filling
8. Cooling rack for the cheesecake after baking

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for the crust)
6 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup canned pumpkin puree
3 large eggs
1/2 cup sour cream
1/2 cup granulated sugar (for the filling)
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Directions

Preheat your oven to 350°F and grease a 9-inch springform pan.
In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and the melted butter. Press this evenly into the bottom of your pan.
Beat the softened cream cheese in a large bowl until its smooth, then stir in the canned pumpkin puree.
Add the eggs one at a time, mixing well after each so each egg is fully incorporated.
Next, blend in the sour cream, 1/2 cup granulated sugar, and the packed brown sugar until the mixture is creamy.
Stir in the vanilla extract, pumpkin pie spice, and salt until everything is well mixed.
Pour the filling over your prepared crust and gently smooth the top with a spatula.
Bake in the preheated oven for about 55 to 60 minutes until the edges are set but the center still jiggles a little bit.
Turn off the oven and let the cheesecake sit inside with the door slightly open for about an hour.
Remove the cheesecake from the oven and let it cool completely on a rack, then refrigerate it for at least 4 hours before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.