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Pumpkin Cheesecake The Ultimate Fall Dessert

Pumpkin Cheesecake

Rebecca Blumer
Ultra-creamy pumpkin cheesecake with a graham-pecan crust, spiced filling, and optional sour cream topping. Bakery-level results with minimal fuss—perfect for autumn celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 450 kcal

Equipment

  • 9-inch Springform Pan
  • Heavy-duty foil
  • Large roasting pan
  • electric mixer or stand mixer
  • Mixing Bowls
  • Kettle

Ingredients
 

For the crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans optional but recommended
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted
  • Pinch of salt

For the cheesecake filling

  • 24 ounces full-fat cream cheese softened (3 blocks, 8 oz each)
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 1/4 cups pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt

For the sour cream topping

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with 2 layers of heavy-duty foil, covering bottom and sides. Set a roasting pan on the oven rack.
  • Mix graham crumbs, pecans, sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles damp sand. Press into bottom and 1 inch up sides of pan. Bake 8–10 minutes until fragrant. Cool slightly.
  • Reduce oven to 325°F (163°C). Boil water for the water bath.
  • In a large bowl, beat cream cheese until smooth and fluffy, 2–3 minutes. Scrape bowl. Add brown sugar, granulated sugar, spices, salt, and cornstarch; beat until silky.
  • Mix in pumpkin puree, sour cream, and vanilla on low speed just until combined. Add eggs and yolk one at a time, mixing on low after each. Fold by hand to finish.
  • Pour batter into crust. Place springform inside roasting pan. Pour hot water into roasting pan until it reaches halfway up sides of springform.
  • Bake at 325°F for 60–70 minutes until edges are set and center jiggles slightly. If needed, bake 5 minutes longer.
  • For topping (optional): Whisk sour cream, powdered sugar, and vanilla. Spread over hot cheesecake. Bake 5 more minutes.
  • Turn off oven, crack door open, and let cheesecake rest inside 45 minutes. Remove from water bath, unwrap foil, and cool to room temp.
  • Refrigerate uncovered at least 6 hours or overnight. Cover after fully chilled. Run a thin knife around edge before unclasping springform. Slice with a hot, clean knife.

Notes

For clean slices, dip your knife in hot water and wipe between cuts. Store chilled up to 5 days, or freeze up to 2 months. Always use 100% pumpkin puree, not pie filling.

Nutrition

Calories: 450kcal
Keyword Cheesecake, Pumpkin, Thanksgiving
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