Go Back
–+ servings
Homemade pumpkin cheesecake on white counter with creamy topping

Creamy Pumpkin Cheesecake Recipe

This creamy homemade pumpkin cheesecake is the ultimate fall dessert — rich, spiced, and silky-smooth with a buttery graham cracker crust. Perfect for Thanksgiving or cozy gatherings, it’s easier to make than you’d think and guaranteed to impress everyone at the table.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 8 hours
Total Time: 9 hours 35 minutes
Servings: 12 servings
Calories: 470kcal
Cost: $12

Equipment

  • 1 9-inch springform pan Essential for removing the cheesecake without damage
  • 1 Electric mixer Ensures smooth, lump-free cream cheese
  • 1 Roasting pan For the water bath during baking
  • 1 Rubber spatula Helps scrape and fold batter without adding air
  • 1 Thermometer To monitor oven temperature accurately
  • 1 Offset spatula For smoothing the sour cream topping evenly

Ingredients

For the Crust

  • 2 cups graham cracker crumbs finely crushed
  • 0.5 cup butter melted
  • 3 tablespoon sugar
  • 1 pinch salt optional

For the Cheesecake Filling

  • 32 oz cream cheese softened to room temperature
  • 1 cup sugar granulated
  • 1 cup pumpkin puree not pumpkin pie filling
  • 4 large eggs room temperature
  • 0.25 cup cornstarch prevents cracking
  • 2 teaspoon vanilla extract pure
  • 1.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 0.25 teaspoon salt enhances flavor

For the Sour Cream Topping

  • 1 cup sour cream
  • 3 tablespoon sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F and wrap the springform pan with foil for a water bath. Mix graham crumbs, butter, sugar, and salt. Press into pan and bake 8 minutes.
  • Beat cream cheese until smooth. Mix sugar, cornstarch, and spices; add to cream cheese with pumpkin and vanilla.
  • Add eggs one at a time on low speed; mix gently until combined.
  • Pour filling over crust; place pan in roasting pan and add hot water halfway up sides. Bake 55–65 minutes.
  • Combine sour cream, sugar, and vanilla. Spread over cheesecake and bake 5 minutes more.
  • Cool in oven with door cracked for 1 hour; then chill at least 8 hours before serving.

Notes

Nutrition information is automatically calculated and should be used as an approximation only.

Nutrition

Serving: 150g | Calories: 470kcal | Carbohydrates: 37g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 340mg | Potassium: 230mg | Fiber: 1g | Sugar: 28g | Vitamin A: 5200IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg