October 23, 2025
This recipe is a fall favorite and while there are several key steps to make it right, the final dessert can be incredible. There are tons of variations you can explore; crust, pecans, tons of options. It always gets rave reviews when I bring into the office or make for the holidays.
Ingredients for Crust:
1 ½ – Cups graham cracker crumbs, from about 13 whole graham crackers
6 – Tbls. unsalted butter, melted
1 – Tbls. granulated sugar
½ – Tsp. cinnamon
Ingredients for the Pumpkin Cheesecake:
24 – Oz. cream cheese, room temperature (three blocks)
1 ½ – Cups packed light brown sugar
1 – 15 oz. can pumpkin puree
4 – Large eggs
¼ – Cup sour cream
2 – Tbls. all-purpose flour
2 ½ – Tsp. pumpkin pie spice, plus more for dusting
¼ – Tsp. salt
1 – Tbls. real vanilla extract
Toppings:
Whipped Cream
Caramel Sauce
Directions for Crust:
Prep – Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form.
Bake – In a medium bowl, stir together the crust ingredients – graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, going about 1/2″ up the sides of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.
Directions for Cheesecake:
Beat the cream cheese – Preheat to 325°F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese and brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese.
Mix the pumpkin – In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cream cheese filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
Bake – Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half filled with hot water (steam helps prevent cracks), and your cheesecake on the center rack and bake at 325˚F for 50-60 minutes or until the edges are set and there is a wobble in the center 3″ of the cheesecake when you jolt the pan. Turn the oven off and prop the door open with a wooden spoon for 30 minutes to cool slowly.
Chill and Serve – Once the cheesecake is out of the oven, run a knife around the edges of the pan (helps release tension), then cool on a rack until room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.
Notes:
Borrowing this recipe from the link below. A few additional notes.
Source:
https://natashaskitchen.com/pumpkin-cheesecake-recipe/
Cheesecake, Dessert, Pumpkin,