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Delicious Pumpkin Cheesecake Recipe

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This Pumpkin Cheesecake Recipe is ideal if you want a recipe from scratch that tastes amazing but doesn't involve a lot of extra steps and work! This is a basic cheesecake with a lot of flavor, perfect for fall or the holiday season! Check it out below!

Delicious pumpkin cheesecake

Pumpkin Cheesecake Recipe

My mother in law made this Delicious Pumpkin Cheesecake Recipe at one of our family get togethers a while back. So, it's not my original recipe but it's one we really love. We actually have one other recipe, Pumpkin Swirl Cheesecake– here on the blog. So you can look at both and decide which one you prefer.

I honestly love the look of the Pumpkin Swirl Cheesecake! It's so pretty. However, if you're not confident in your cheesecake baking skills, I would honestly opt for this recipe, below. Why? Well, if the top ends up less than perfect, just cover it up with whipped cream or buttercream! No worries!

delicious pumpkin cheesecake

One of my best kitchen hacks is to cover cheesecakes with a layer of icing, whipped cream, or other toppings. Any cracks will be nicely covered and your dessert will be picture perfect! πŸ™‚

Pictured here is the pumpkin cheesecake recipe topped with a basic vanilla buttercream. It doesn't need a lot, but I've gotten compliments on this recipe that the topping is the best part! It really compliments the spice of the pumpkin and the cheesecake crust.

Delicious pumpkin cheesecake

This dessert is was so rich and creamy, we enjoy the leftovers till they are gone! Who knows, maybe this Delicious Pumpkin Cheesecake Recipe will become a tradition in your home.

Want to add our homemade whipped cream to the top? Check out our Homemade Whipped Cream recipe here!

Yield: 8-10 slices

Delicious Pumpkin Cheesecake Recipe

Delicious pumpkin cheesecake

This basic Pumpkin Cheesecake Recipe is going to be a fall classic in your home! No worries about a cracked top when you add a layer of whipped cream of buttercream!

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 12 hours
Total Time 14 hours


  • For the Crust:
  • 3 tablespoons brown sugar
  • 1 stick of unsalted butter
  • 1 cup graham cracker crumbs, crushed
  • 1 cup Ginger Snaps cookies, crushed
  • For the Filling:
  • 3 eggs
  • 1 egg yolk
  • 3 8-oz packages of Cream Cheese, softened and at room temperature.
  • 1/4 cup sour cream
  • 15 oz Canned Pumpkin Puree
  • 1 tsp vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/8 teaspoons ground nutmeg
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Buttercream Frosting (Optional):
  • 1 Tablespoon Butter, softened
  • 1 1/2 cups powdered sugar
  • 1-2 Tablespoons half and half, added slowly until the frosting is thick but soft enough to be piped through a decorating tip.


    Heat oven to 350

    Melt butter in medium bowl and add graham cracker crumbs, cinnamon and sugar.

    Mix well and flatten the mixture in your pan to form crust. You can use the back of a spoon or a measuring cup.

    Cook for about 5 minutes or until crust is heated throughout. Do not overcook.

    Beat cream cheese in a medium bowl until smooth.

    In a separtate bowl, add your pumpkin, sugar, sour cream, eggs, egg yolk, vanilla, pumpkin, nutmeg, cinnamon, and cloves to your bowl and mix well. You can optionally use 1 1/2 tps Pumpkin Pie Spice if you prefer.

    Pour onto your partially pre-cooked crust and spread evenly.

    Cook in oven for 1 hour. Cheesecake should mostly be set. If you have a convection oven, this is a great time to use it!

    When cheesecake is done baking, leave in the oven and turn off the heat. Allow to continue to cook in the oven for an additional 10-20 minutes. At the end of this time, cheesecake should be set and just slightly jiggly on top when moved. A toothpick inserted in the center should not show any liquid.

    Remove from oven and let set undisturbed at room temp. Allow to cool entirely to room temp before refrigerating.

    Cover and refrigerate for at least 4 hours, up to overnight.

    Prior to serving, run a sharp knife around inside edge of springform pan. Release sides and place the cheesecake on a serving tray.

    Add buttercream frosting or homemade whipped cream to piping bag or cake decorator.

    Top with Buttercream or Homemade whipped cream using star patterned decorator's tip.


Nutritional values will vary; reflected with buttercream frosting used on top of entire cheesecake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 762Total Fat: 42gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 177mgSodium: 423mgCarbohydrates: 89gFiber: 2gSugar: 66gProtein: 9g

Did you make this recipe?

Please leave a comment if you love this recipe!

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Craving pumpkin desserts? I love pumpkin and just can't wait to start making breakfasts, snacks and desserts full of fall flavors. See our Pumpkin Everything Roundup with recipes from the blog. πŸ™‚

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  1. I saw your recipe and it looks fantastic! I am definitely going to try this one. I have although for years used a pumpkin cream cheese pie recipe that is made in the microwave. I’ve probably had this recipe for over 30 years, and every year the family demands that I make it. I must admit it does taste pretty good, not the “classic pumpkin” but with a little spin on it. Maybe I could get the family to try your cheesecake. Thanks for sharing.

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