How To Make The Best Pumpkin Cheesecake
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This pumpkin cheesecake recipe makes a perfect Thanksgiving dessert. I love pumpkin cheesecake even better than pumpkin pie! This pumpkin cheesecake is the best pumpkin cheesecake I ever tasted.
When I made this pumpkin cheesecake recipe for the first time, it was my first time ever making any kind of cheesecake, and it came out perfectly! I was brave enough to test this new recipe for Thanksgiving, and I also made a classic apple pie as a backup plan (in case the cheesecake doesn’t turn out well), and as a result I had 2 wonderful desserts for all the guests to enjoy!
Easy Pumpkin Cheesecake
- 1 3/4 cups graham cracker crumbs
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1 stick 1/2 cup butter, melted
- 3 packages 8 oz each cream cheese, at room temperature
- 1 can 15 oz pumpkin puree
- 3 eggs + 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 2 tbsp flour
- Preheat oven to 350F. Put a pan of water in the oven on the bottom shelf (this is to create humidity in the oven to cut down on the cracking of the cheesecake) and keep it there the whole time while the cheesecake is baking. Spray the 9-inch non-stick springform pan with non-stick cooking spray.
- Make the crust: Mix graham cracker crumbs, sugar and cinnamon. Add melted butter and mix until combined. Press the crust into the sprinform pan and set aside.
- Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs, sour cream, vanilla, sugar, spices and flour. Mix together with a mixer until the mixture is evenly colored and smooth.
- Pour the filling into the crust. Put in the oven and bake for 1 hour.
- Remove the pumpkin cheesecake from the oven and let rest for 1 hour to cool down. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
Enjoy this yummy cheesecake – it is truly the best pumpkin cheesecake ever!
Here are some pictures of how to make pumpkin cheesecake:
The crust for the best pumpkin cheesecake, pressed into a springform pan:
The filling for the best pumpkin cheesecake, mixed in a bowl:
The cheesecake filling poured into a crust (yes, turned out the filling had some lumps, but it didn’t affect the taste):
And here’s the best pumpkin cheesecake, right out of the oven:
And here’s a slice of this yummy pumpkin cheesecake!
If you are making this pumpkin cheesecake for Thanksgiving, be sure to check out my best easy Thanksgiving turkey recipe that’s truly foolproof!
Looks perfect, sounds easy! I guess it is not tat easy as it looks, but I will definitely try it out today. Thanks for sharing your secrets
Melanie, this is the ultimate so far of any cheesecake I have ever had!!!!!! Your recipe is spot on, and I would never change a thing!!! Thank you for your generosity of sharing this with everyone….
Still the best cheesecake ever!!!!
Thank you so much, Cyn! I’m really happy that you like the cheesecake and took the time to write a review, I really appreciate it!
OMG! I totally in love with the cheesecakes! Never tried a pumpkin one before. This will be a great idea for the autumn party, Halloween for instance. Thanx ;)
This looks awesome! I’m making it today, for tomorrow. Do I leave it in the spring pan until tomorrow before we eat it?
Yes, just leave it in the springform pan, cover with plastic wrap and put in a refrigerator.
Loved the recipe, used ginger snap crumbs instead of graham cracker crumbs for the crust, and absolutely loved it. It was a perfect compliment to the pumpkin.
can I use an 8″ or 10″ pan? i gave away my 9″ pan. ugh
Yes, the recipe stays the same.
How do I do this with the walnut crust? Does it get baked twice – once before filled with cheesecake and again after?
You can bake walnut crust twice or use it raw (and bake once). If you bake twice, the crust will be crispier.
Thanks. Looking forward to trying.
This is the best cheesecake ever! I did use store bought crusts and it was enough filling for 2. Baked for 50 minutes and they were perfect.
This is the best cheesecake ever yeah
thanks for that information