Mom’s Best Pumpkin Cheesecake Recipe

I finally recreated Mom’s Best Pumpkin Cheesecake and I’m sharing the one little tweak that makes it the Best Pumpkin Cheesecake Recipe.

I grew up sneaking slices of Mom’s Best Pumpkin Cheesecake straight from the fridge, and I still get that same guilty grin when I scoop into a slice. The interplay of cream cheese and pumpkin puree is oddly addictive, it’s richer than you expect but somehow never heavy.

People swear this is the Best Pumpkin Cheesecake Recipe, and honestly, I get why—there’s this almost secret balance of tang and spice that keeps you taking one more forkful. I don’t always nail the top, sometimes it cracks, but the flavor always makes me forgive the flaws.

Ingredients

• Crunchy base, mostly carbs, small fiber amount, gives toasty sweet crust and texture
• Rich and creamy, high in fat and protein, makes cheesecake dense and tangy
• Pumpkin adds fiber, vitamin A and natural sweetness, keeps filling moist and light
• Eggs give protein and structure, help set cheesecake, add richness and silkiness
• Sour cream brings tang, smooths texture, adds a bit of fat and creaminess
• Sugars sweeten, brown adds caramel notes and moisture, increases browning and flavor
• Blend of warming spices, adds aroma and warm flavor, little to no calories
• Small flour amount stabilizes filling, helps prevent cracks, adds slight body

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 150 grams)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese (3 packages), softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree not pumpkin pie filling
• 3 large eggs plus 1 large egg yolk
• 1 cup sour cream at room temp
• 2 teaspoons pumpkin pie spice
• 2 tablespoons all purpose flour
• 1/4 teaspoon fine salt
• 1 cup heavy whipping cream (optional for topping)
• 2 tablespoons powdered sugar (optional for topping)
• 1/2 teaspoon vanilla extract (optional for topping)

How to Make this

1. Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9 inch springform pan with foil so water wont leak in, and line the bottom with parchment for easy release.

2. Make crust: mix 1 1/2 cups graham cracker crumbs (about 150 g) with 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it looks like wet sand. Press firmly into the pan, about 1/4 inch up the sides, then bake 8 to 10 minutes until set. Let cool a bit.

3. Soften the cream cheese well first so you dont get lumps. In a large bowl beat 24 ounces cream cheese until smooth, scraping the bowl. Add 1 cup granulated sugar, 1/4 cup packed light brown sugar and 1 teaspoon vanilla extract and beat till creamy.

4. Add 1 (15 ounce) can pumpkin puree (not pumpkin pie filling) and mix until evenly combined.

5. Add 3 large eggs plus 1 large egg yolk one at a time on low speed, mixing just until incorporated so you dont whip in extra air. Then fold in 1 cup sour cream (room temp), 2 teaspoons pumpkin pie spice, 2 tablespoons all purpose flour and 1/4 teaspoon fine salt. Mix until smooth but dont overdo it.

6. Pour the filling onto the cooled crust and smooth the top. Tap the pan gently on the counter to release big air bubbles.

7. Place the wrapped springform in a larger roasting pan, pour hot water into the outer pan until it comes about halfway up the sides of the springform (water bath). Bake 55 to 70 minutes until the edges are set and the center still jiggles slightly when you shake the pan.

8. Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour to prevent cracks. Then remove from the water bath, unwrap foil and run a thin knife around the edge to loosen it. Cool to room temp.

9. Chill in the fridge at least 4 hours or ideally overnight so it firms up and slices cleanly. While chilling you can make the optional topping: whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.

10. To serve, release the springform, top with whipped cream if using, and slice with a knife dipped in hot water and wiped dry between cuts for neat pieces. Store covered in the fridge up to 4 days.

Equipment Needed

1. 9 in springform pan wrapped tightly in foil and lined with parchment paper so water wont leak in
2. Mixing bowls, large for the filling and medium for the crust
3. Electric hand mixer or stand mixer and a rubber spatula for scraping and smoothing
4. Measuring cups and spoons and a kitchen scale if you want grams
5. Roasting pan or large baking dish for the water bath and a heatproof measuring cup or kettle to pour hot water
6. Oven mitts and a couple kitchen towels for handling hot pans and cleanup
7. Wire cooling rack and a thin knife for loosening the edge and slicing (wipe knife between cuts)
8. Whisk or chilled beaters and a medium bowl for whipping the cream topping if using

FAQ

Mom’s Best Pumpkin Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: swap 1:1 with crushed digestive biscuits or gingersnaps. If using gingersnaps, cut the recipe sugar by 1-2 tbsp since they’re sweeter; for a salty-sweet twist use crushed pretzels and add a touch more butter.
• Cream cheese: replace 1:1 with mascarpone for a richer, silkier filling, or use Neufchâtel 1:1 to lower the fat (it’s a bit softer so chill the batter before baking).
• Eggs (3 large + 1 yolk): replace all eggs with about 1 cup silken tofu, pureed smooth (roughly 1/4 cup per egg) for similar structure and creaminess; or use a trusted commercial egg replacer following package directions, note texture may change slightly.
• Sour cream: swap 1:1 with full-fat Greek yogurt (same tang and texture) or use crème fraîche for a richer flavor; just bring the substitute to room temp so the batter stays lump-free.

Pro Tips

– Let the cream cheese really get soft before you start. If you forgot to pull it out, cut it into chunks and let those sit on the counter for 20 to 30 minutes or zap in 5 second bursts at low power until just soft, not melted. Soft cheese = no lumps and less mixing which means fewer air bubbles.

– Mix gently and slowly. Use low speed or fold by hand, add eggs one at a time, and stop as soon as things look combined. If you whip too much air in the batter it will puff and crack while baking.

– Double-wrap the springform with heavy duty foil and test for leaks before the water bath. Pour hot water from the kettle into the outer pan so the temp change isn’t too violent, and place the springform on a small inverted rack or trivet so water circulates under the pan instead of sloshing around.

– Cool it slowly, don’t rush. After baking, let the oven cool with the door slightly open for the time the recipe says, then chill overnight. Also run a thin knife around the edge when it’s warm to prevent the top from cracking as it contracts.

– For clean slices heat the knife under hot water, wipe dry between cuts, or chill the whole cheesecake in the freezer 20 to 30 minutes for extra firm slices. If you wanna keep slices perfect for a party, freezing a bit makes serving way easier.