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Pumpkin Cheesecake

Pumpkin cheesecake is a decadent blend of creamy cheesecake and spiced pumpkin puree, offering a delightful fall dessert. With a buttery graham cracker crust and a smooth, rich filling, it’s the perfect treat for holidays and cozy gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 565 kcal

Equipment

  • Food processor
  • Stand mixer with paddle attachment
  • 9-inch springform pan
  • Mixing bowls

Ingredients
  

Crust

  • 6 tbsp unsalted butter, melted
  • 1½ cups graham cracker crumbs
  • ½ tsp cinnamon
  • 1 tbsp sugar

Filling

  • 15 oz can pumpkin pie mix
  • ¼ cup our cream
  • 24 oz cream cheese, room temperature
  • 4 large eggs
  • 1½ cups packed light brown sugar

Instructions
 

Crust

  • Preheat your oven to 350°F.
  • In a food processor, pulse the graham crackers until they become fine crumbs.
    In a food processor, pulse the graham crackers until they become fine crumbs
  • In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, and 6 tablespoons of melted butter.
  • Mix well and transfer the mixture to a 9-inch springform pan with 3-inch tall sides.
    Mix well and transfer the mixture to a 9-inch springform pan with 3-inch tall sides
  • Use a large spoon to press the crumbs firmly into the bottom and about 1/2 inch up the sides.
  • Bake the crust for 8 minutes, then remove it from the oven and allow it to cool to room temperature.

Cheesecake Filling

  • Preheat the oven to 350°F.
  • In a stand mixer, beat 3 packages of softened cream cheese and 1 1/2 cups of packed brown sugar on medium speed for about 5 minutes until light and fluffy, scraping the bowl as needed.
    In a stand mixer, beat 3 packages of softened cream cheese and 1 1/2 cups of packed brown sugar on medium speed for about 5 minutes
  • In a separate bowl, whisk together 15 ounces of pumpkin pie mix, 4 large eggs, 1/4 cup of sour cream, 2 tablespoons of flour, 2 teaspoons of pumpkin pie spice, 1/4 teaspoon of salt, and 1 tablespoon of vanilla until combined.
    In a separate bowl, whisk together 15 ounces of pumpkin pie mix, 4 large eggs, 1/4 cup of sour cream, 2 tablespoons of flour, 2 teaspoons of pumpkin pie spice, 1/4 teaspoon of salt, and 1 tablespoon of vanilla
  • Gradually mix the pumpkin mixture into the cream cheese mixture on low speed until blended.
    Gradually mix the pumpkin mixture into the cream cheese mixture on low speed until blended
  • Pour the filling into the pre-baked crust and bake for about 1 hour, until slightly wobbly in the center.
  • Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake sit for 45 minutes.
    This image shows the cheesecake being baked for about 1 hour, with the center slightly wobbly.
  • After cooling, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • To serve, run a blunt knife around the edges of the cheesecake before removing it from the springform pan and add desired toppings.

Notes

  • Consider adding crushed graham crackers, caramel sauce, or pecans for extra flavor and texture.
Keyword pumpkin cheesecake