How to Make Pumpkin Cheesecake - A Step-by-Step Guide

With the arrival of fall comes the opportunity to indulge in all things pumpkin, and what better way to do so than with a creamy and decadent Pumpkin Cheesecake? This dessert is the perfect combination of two beloved flavors – pumpkin and cheesecake – and is sure to be a hit at any gathering or holiday celebration.

The rich and velvety texture of the cheesecake, combined with the warm and spicy notes of pumpkin, makes for a truly irresistible dessert that will have everyone coming bac...

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Ingredients

  • 1 teaspoon butter, softened
  • 1 ¼ cups graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • ¼ cup white sugar
  • ¼ cup melted butter
  • 2 pounds cream cheese, softened
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 cup heavy whipping cream
  • 2 (16 ounce) cans solid-pack pumpkin
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 (16 ounce) container sour cream
  • ½ cup white sugar
  • 2 teaspoons vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 3 hrs 10 mins
  • Total Time: 5 hrs 10 mins
  • Servings: 16
  • Yield: 1 10-inch cheesecake

  • Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
  • Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
  • Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
  • Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
  • Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.
  • Nutrition

    512 cal.

    • Total Fat: 36g
    • Saturated Fat: 22g
    • Cholesterol: 139mg
    • Sodium: 401mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 32g
    • Protein: 8g
    • Vitamin C: 3mg
    • Calcium: 115mg
    • Iron: 2mg
    • Potassium: 264mg