Pumpkin Cheesecake

Amethyst · October 13, 2025, 10:41pm

Pumpkin Cheesecake

Prep Time: 20 minutes
Bake Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients:

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup brown sugar packed
½ teaspoon ground cinnamon

For the cheesecake:

3 8-ounce packages of cream cheese, room temperature
⅔ cup brown sugar packed
⅔ cup granulated sugar
1 cup pumpkin puree
3 large eggs, room temperature
½ cup sour cream,m room temperature
2 tablespoons all-purpose flour, optional
1 tablespoon pumpkin pie spice
½ teaspoon salt

Directions:

Preheat the oven to 350° Fahrenheit. Grease a 9-inch springform pan. If baking with a water bath, wrap the outside and bottom of the pan tightly with aluminum foil to prevent leaks.

In a medium bowl, stir together the graham cracker crumbs, melted butter, ¼ cup brown sugar, and cinnamon until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

In a stand mixer or with a hand mixer, beat the cream cheese, granulated sugar, and remaining brown sugar on medium-high speed for 4 minutes until smooth and creamy.

Add the pumpkin puree, eggs, and sour cream. Beat on medium speed just until combined, then add the flour, pumpkin pie spice, and salt. Mix on medium speed again just until combined, without overbeating.

Pour the filling over the crust and smooth the top. For a water bath, set the springform pan into a large roasting pan or deep skillet. Carefully pour in 2 inches of boiling water around the outside of the pan.

Bake for 60 minutes. The edges should be set while the center remains slightly jiggly.

Turn the oven off, crack the door, and leave the cheesecake inside for 60 minutes.

Remove from the oven and cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours or overnight.

Slice, garnish with whipped cream and a sprinkle of cinnamon if desired, and serve cold.

Notes:

This cheesecake will have to cool for at least 4-6 hours. Since cool time varies, I do not include it in the total time.

Leftovers and Storage:

STORE – Keep your Pumpkin Cheesecake covered tightly with plastic wrap, touching the surface to prevent it from absorbing fridge odors. The dairy-rich filling acts like a flavor sponge, so proper covering is essential. Stays perfect for 4 days refrigerated.

FREEZE – Wrap individual slices in plastic wrap, then aluminum foil, and place in freezer bags. The double wrapping prevents freezer burn and those ice crystals that ruin texture. Frozen slices thaw beautifully in about 2 hours at room temperature or overnight in the fridge. Keeps for one month frozen.

MAKE AHEAD – This cheesecake actually improves after resting overnight. The flavors meld, and the texture becomes even silkier. Make it up to 2 days before serving for stress-free entertaining.

SERVING – Always serve cold straight from the fridge. Room temperature cheesecake loses its structure and becomes too soft. Run your knife under hot water and wipe dry between slices for those magazine-worthy clean cuts.

Nutritional Facts:

Recipe courtesy of Cheerful Cook.com