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.

Easy Pumpkin Cheesecake - this is the best and easiest pumpkin cheesecake recipe ever!

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!

pumpkin cheesecake recipe

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homemade pumpkin cheesecake recipe
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Easy Pumpkin Cheesecake

Best Pumpkin Cheesecake Recipe
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cake
Cuisine: American
Servings: 12 servings



  • 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).
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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:

graham cracker crumbs cheesecake crust

The filling for the best pumpkin cheesecake, mixed in a bowl:

pupkin cheesecake filling

The cheesecake filling poured into a crust (yes, turned out the filling had some lumps, but it didn’t affect the taste):

pumpkin cheesecase before baking

And here’s the best pumpkin cheesecake, right out of the oven:

best pumpkin cheesecake freshly baked

And here’s a slice of this yummy pumpkin cheesecake!

slice of 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!

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  1. 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

  2. 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….

  3. This looks awesome! I’m making it today, for tomorrow. Do I leave it in the spring pan until tomorrow before we eat it?

  4. 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.

  5. How do I do this with the walnut crust? Does it get baked twice – once before filled with cheesecake and again after?

  6. 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.

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