Pumpkin Cheesecake

Pumpkin Cheesecake

6 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    5 h 10 m
daddy's girl
Recipe by  daddy's girl

“A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!”

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Adjust Servings

Original recipe yields 1 10-inch cheesecake



  1. Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Reviews (6)

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This was sooooooooo delicious

Mary Short

Mary Short

I made this for thanksgiving, it was devoured. My husband who does not like cheesecake loved it. Instead of the heavy cream I used a cup of Greek yogurt and only 1c. Of sugar made it really light.

Mama B.

Mama B.

I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't find my previous recipe, so I went for this one. It was by far the easiest and tastiest! :) The photo that accompanies this recipe is mine! (The one with leaves in cinnamon, in case it changes.) I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping, then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours, then popped it in the fridge. No cracks! Also, I tossed in some ground walnuts into the crust, as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust. I serve my pumpkin cheesecakes with home made cinnamon whipped cream, ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert, too!) I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!!

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Amount Per Serving (16 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 401 mg
  • 16%

Based on a 2,000 calorie diet



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Maple Pumpkin Cheesecake


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Pumpkin Cheesecake (Double-Layer)