Pumpkin Cheesecake

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.

Course Dessert

Cuisine American

Keyword cheesecake, pumpkin, pumpkin cheesecake

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings servings

Calories 286kcal

Author Dana at ThisSillyGirlsKitchen.com

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

*Or two sleeves graham crackers made into crumbs in a food processor.

**Adding the pattern on top is optional. If you do not wish to do this, just layer the different colors, add all of the vanilla mixture to the middle layer.

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.

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