If you are a cheesecake fan then you will fall in love with this delicious creamy Pumpkin Cheesecake. A lightly spice pumpkin crust and a dreamy cheesecake filling.
Let’s discuss this delectably delicious pumpkin cheesecake. First of all I refer to this recipe as one of my holy grail recipes because in my opinion, this cheesecake is absolutely the best.
This pumpkin cheesecake is the holy grail of 1. cheesecakes 2. pumpkin everything and 3. fall desserts. I mean with that triple threat you really can’t go wrong with this recipe.
We have a homemade crust that I spiced lightly with some pumpkin pie spice which if you haven’t done before, I highly recommend because it gives it such a wonderful flavor.
I’m a pumpkin lover by nature and don’t necessarily think that it it just has to be a fall thing, but definitely it is most popular in the fall so that is when we make this Pumpkin Cheesecake the most.
Some of our other favorite pumpkin recipes we have on our site include Caramel Pumpkin Sheet Cake, Pumpkin Cream Cheese Muffins and Pumpkin Cinnamon Rolls.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients, this recipe is a breeze to make.
- It serves a crowd as you can cut as large or as small slices as you’d like.
- It has the perfect ration of pumpkin flavor as it is swirled with regular vanilla cheesecake, so nothing too overpowering.
Pumpkin and vanilla cheesecake swirled together, baked with a yummy spiced graham cracker crust, and topped with homemade cinnamon whipped cream… can it get any better than this?!
I served this Pumpkin Cheesecake Recipe at a little girls-day get together this past weekend. A celebration of fall, it is my favorite season after all! It was just a small gathering mid-afternoon, so nothing fancy.
But this cheesecake was definitely the star of the show and literally everyone at it up, which of course made me happy because I love when people love my recipes, don’t we all?
Seriously if you are thinking of a show stopping dessert this season then you have to bake up my Pumpkin Cheesecake, we always serve it at any holiday get togethers as it is one of my most requested recipes!
HOW TO MAKE PUMPKIN CHEESECAKE:
For the crust:
-
Mix all ingredients together. Press into the bottom of a 9-inch springform pan. Set aside.
For the cheesecake:
-
Preheat oven to 350°. In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, add the cream cheese and whip until smooth, about 2 minutes.
-
Add in the eggs, egg yolk, sour cream, sugar, flour, and vanilla. Whip until combined. Take 1/3 of the mixture and add it to a small bowl, set aside.
-
Add the pumpkin puree and pumpkin spice into the first bowl, and whip until combined.
-
Pour half of this mixture over the graham cracker crumbs, smooth evenly.
-
Add 3/4 of the vanilla cheesecake mixture on top, smooth out evenly. Add the remaining pumpkin cheesecake mixture on top of the vanilla, smooth out evenly, be careful and make sure to cover up all the vanilla mixture.
-
Using a teaspoon and the remaining vanilla cheesecake, make small dollops all over the top. Take a toothpick and swirl through the dollops to make a pretty pattern.**
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Bake for 45-55 minutes until the center of the cheesecake is very slightly jiggly. Let cool on the counter for 15 minutes. Cover, place in the fridge to set overnight. Serve with whipped cream, or topping of your choice.
HOW TO STORE:
This Pumpkin Cheesecake needs to be covered with foil or plastic wrap and stored in the refrigerator and will last for up to 3-4 days.
This can also be frozen! Bake and cool as directed, once cooled in the refrigerator, remove your springform pan sides and place uncovered in freezer for about one hour until frozen.
Remove the bottom of the springform pan and wrap tightly in plastic wrap or tin foil and place in an airtight container or a large ziplock bag, and this should keep for about 3-4 months. Defrost in the refrigerator.
TIPS AND TRICKS:
- I highly encourage you too add pumpkin pie spice to the crust, it really gives this cheesecake a little more pumpkin power!
- Make sure that you cool your cheesecake on the counter, this helps prevent cracking before you place it in the refrigerator to cool completely
- This does need a full 8 hours to set up, do not skimp on that, its hard to wait but it’s worth the wait!
- You can swap vanilla bean paste 1:1 with vanilla extract in this recipe.
- Make sure you use pure pumpkin puree and not pumpkin pie filling, it’s easy to get them mixed up!
- My trick for cutting the perfect slice of cheesecake is to run a sharp knife under warm water, wiping it off and cutting, perfect slice every time!
- You can use regular graham crackers for this or the pre-packaged crumbs.
If you’re looking for that perfect fall dessert, don’t look any further this Pumpkin Cheesecake is all you need! Everyone will be asking for more!
If you like this recipe you might also like:
If you’ve tried this PUMPKIN CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs*
- 1/2 cup unsalted butter melted
- 1/2 teaspoon pumpkin spice
- 3 tablespoons light brown sugar
- pinch salt
For the cheesecake
- 24 ounces cream cheese softened
- 3 whole eggs
- 1 egg yolk
- 1/4 cup sour cream
- 1 & 1/2 cups granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla bean paste or vanilla extract
- 11 ounces pure pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 recipe cinnamon stabilized whipped cream
Instructions
For the crust
- Mix all ingredients together. Press into the bottom of a 9-inch springform pan. Set aside.
For the cheesecake
- Preheat oven to 350°. In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, add the cream cheese and whip until smooth, about 2 minutes. Add in the eggs, egg yolk, sour cream, sugar, flour, and vanilla. Whip until combined. Take 1/3 of the mixture and add it to a small bowl, set aside.
- Add the pumpkin puree and pumpkin spice into the first bowl, and whip until combined. Pour half of this mixture over the graham cracker crumbs, smooth evenly. Add 3/4 of the vanilla cheesecake mixture on top, smooth out evenly. Add the remaining pumpkin cheesecake mixture on top of the vanilla, smooth out evenly, be careful and make sure to cover up all the vanilla mixture.
- Using a teaspoon and the remaining vanilla cheesecake, make small dollops all over the top. Take a toothpick and swirl through the dollops to make a pretty pattern.**
- Bake for 45-55 minutes until the center of the cheesecake is very slightly jiggly. Let cool on the counter for 15 minutes. Cover, place in the fridge to set overnight. Serve with whipped cream, or topping of your choice.
Notes
- I highly encourage you too add pumpkin pie spice to the crust, it really gives this cheesecake a little more pumpkin power!
- Make sure that you cool your cheesecake on the counter, this helps prevent cracking before you place it in the refrigerator to cool completely
- This does need a full 8 hours to set up, do not skimp on that, its hard to wait but it's worth the wait!
- You can swap vanilla bean paste 1:1 with vanilla extract in this recipe.
- Make sure you use pure pumpkin puree and not pumpkin pie filling, it's easy to get them mixed up!
- My trick for cutting the perfect slice of cheesecake is to run a sharp knife under warm water, wiping it off and cutting, perfect slice every time!
- You can use regular graham crackers for this or the pre-packaged crumbs.
Nutrition
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Such a beautiful cheesecake. Love this recipe for the Fall season. Pinned!
Thanks so much Jess!