Pumpkin Cheesecake

Pumpkin Cheesecake

daddy's girl 0

"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!"


5 h 10 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Place a pan of hot water on lower oven shelf and cook the cheesecake on top shelf to avoid cracks (even though cracks will be covered by topping). Additionally, I often use the sour cream topping for my plain cheesecakes; it enhances a natural beauty.
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  1. 13 Ratings


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 p...

This was sooooooooo delicious

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 lig...

This is an AWESOME recipe! Made it for our family Chritmas dinner and have been asked to make it for additional family ganterings. It is a definate hit in this family. I made no alterations t...

I loved this recipe. The sour cream topping sets it apart from other pumpkin cheesecakes, and raises it to the manna from heaven category.

Very good, yield was excessive, filled the springform pan, and had enough batter for 4 ramekins, and that was minus 2 oz of pumpkin which is sold in 15 or 30 oz cans lol

I'm sorry, but we really didn't care for this. It took forever to set up while baking, and just spreading on the sour cream mixture, with no additional baking resulted in... well, a topping the...

Great recipe! Very tasted!

Everyone loved it and I have made it three times in two weeks already.