The Best Pumpkin Cheesecake Recipe

I love bringing my version of the Best Pumpkin Cheesecake Recipe to life each fall. The rich cream cheese mingles with pumpkins, eggs, and sour cream, layered atop a graham cracker base. This decadent dessert boasts flavors from pumpkin puree, butter, and warm spices that surprise with every delicious bite.

I recently stumbled upon what I truly believe is The Best Pumpkin Cheesecake recipe and I had to share it with you. This baked delight boasts a thick, rich texture using real pumpkin and just the right amount of pumpkin pie spice.

I mix together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter to build a solid base. Then comes the heart of the dessert: softened cream cheese (32 oz worth), 1 cup canned pumpkin puree, 3 large eggs at room temperature, another cup of granulated sugar, 1/2 cup sour cream, a teaspoon of vanilla extract, 1 tsp pumpkin pie spice, and a bit of all-purpose flour to bind it all together.

It kinda reminds me of those Best Ever Pumpkin Cheesecake recipes you see on blogs like Natasha’s Kitchen Pumpkin Cheesecake and even Cheesecake Factory Pumpkin Cheesecake options. Its richness and familiar taste makes it a real standout in my collection of pumpkin recipes dessert ideas.

Enjoy!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love that it mixes a rich, creamy cheesecake with real pumpkin and just enough pumpkin spice, making it remind me of fall all year round. Second, the graham cracker crust is super crunchy and buttery which gives a great contrast to the smooth filling. Third, I really appreciate how easy it is to customize; you can serve it plain or add some whipped cream if you’re feelin fancy, which makes it perfect for experimenting in the kitchen. Lastly, the whole process, from making the crust to baking it until just set, gives me a fun way to impress my friends even if it’s not perfect every time.

Ingredients

• Graham cracker crumbs give a crunchy, slightly sweet base loaded with carbs and fiber.
• Cream cheese adds a rich, creamy texture, lots of protein, and a smooth flavor to cheesecake.
• Canned pumpkin puree offers autumn flavor, vitamins, and a subtle earthy sweetness that is just perfect.
• Eggs hold the mixture together while adding protein and natural moisture for a firm yet soft bite.
• Sour cream creates tanginess and creaminess that balances the sweetness really well.
• Pumpkin pie spice delivers warm, aromatic flavors that complement the pumpkin taste nicely.
• All-purpose flour helps bind the filling for a stable, smooth texture with light structure.
• Granulated sugar sweetens the filling generously while creating a delightful dessert flavor.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup melted unsalted butter
• 32 oz cream cheese, softened (4 packages of 8 oz)
• 1 cup canned pumpkin puree (not the pie filling)
• 3 large eggs, at room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup all-purpose flour

How to Make this

1. Preheat your oven to 350°F and grease a springform pan with a bit of butter or nonstick spray.

2. In a bowl, mix the graham cracker crumbs, 1/4 cup sugar and the melted butter until everything is well combined then press the mixture firmly into the bottom of the pan.

3. In a large bowl, beat the softened cream cheese until it’s creamy and smooth. Add the pumpkin puree and mix well.

4. Beat in the eggs one at a time, making sure each is well incorporated before adding the next.

5. Stir in the 1 cup granulated sugar, sour cream, vanilla extract, pumpkin pie spice and flour; be careful not overmixing so the cheesecake stays nice and smooth.

6. Pour the filling over the crust and smooth out the top with a spatula.

7. Bake for about 55 to 60 minutes until the edges look set and the center still jiggles a little.

8. Once baked, let the cheesecake cool in the pan on a wire rack for about an hour.

9. After cooling, cover and chill in the fridge for at least 4 hours, preferably overnight, to let it fully set.

10. When ready to serve, slice up the cheesecake and enjoy it plain or with a dollop of whipped cream if you like.

Equipment Needed

1. Oven – Used to preheat and bake the cheesecake at 350°F.
2. Springform pan – Needed for baking and easy removal of the cheesecake once its cooled.
3. Mixing bowls – One smaller bowl for combining the graham cracker crumbs, sugar, and melted butter; one large bowl for beating the cream cheese and mixing in the other ingredients.
4. Measuring cups and spoons – Essential for accurately measuring graham cracker crumbs, sugars, butter, pumpkin puree, sour cream, vanilla extract, and all-purpose flour.
5. Electric mixer or hand whisk – For beating the cream cheese until smooth and blending it with the pumpkin puree and eggs.
6. Spatula – Helps smooth out the batter evenly before baking.
7. Wire cooling rack – Used for cooling the cheesecake after it comes out of the oven before transferring it to the fridge.
8. Knife or cake server – Needed to slice the cheesecake for serving once it’s fully set in the fridge.

FAQ

The Best Pumpkin Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs – You can sometimes use digestive biscuit crumbs instead if you cant find graham crackers.
• Melted unsalted butter – If you dont have unsalted butter, you can use salted butter (just reduce a pinch of additional salt in your recipe).
• Cream cheese – Some folks substitute it with Neufchatel cheese for a slightly lighter version, though it might not be as rich.
• Canned pumpkin puree – If you cant get canned pumpkin, try making your own by roasting and pureeing fresh pumpkin.
• Sour cream – Plain Greek yogurt works fine as a swap, it gives a similar tang even though its a bit thicker.

Pro Tips

1. Make sure your cream cheese and eggs are at room temperature before mixing; it helps avoid lumps and makes your batter super smooth.
2. When you press the graham cracker crumbs into the pan, hit it hard so the crust sticks together—this will keep your cheesecake from falling apart later.
3. Be super careful not to overmix once you add the eggs; mixing too long can introduce too many air bubbles and might end up causing cracks on the top.
4. If you can, let your cheesecake chill in the fridge overnight instead of just a few hours. Trust me, extra waiting time makes it so much creamier and firmer.