Two favorites join forces in one delicious dessert! This Pumpkin Cheesecake combines all the flavors of pumpkin pie with all the creaminess of cheesecake in a decadent dessert that’s perfect for fall!
If I had to choose between pumpkin pie or cheesecake, I’m not gonna lie. I’d choose cheesecake. BUT. If I had the option of both… I’d definitely choose both. Every time!
This Pumpkin Cheesecake literally is the best of both worlds. It’s ultra creamy, like cheesecake, and has all the delicious flavors you want in pumpkin pie. Plus a sweet, nutty graham cracker crust!
And to top it all off, it has my favorite: sour cream topping.
The end result? Absolute perfection. It’s not as overwhelmingly pumpkiny as pumpkin pie, and it’s not as boring as a basic cheesecake. It’s basically heaven. And it’s exactly the dessert you need for all your holiday celebrations!
For the crust:
- 3/4 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 4 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- pinch of salt
For the filling:
- 1 1/2 cups canned pumpkin puree (1 15 ounce can)
- 1/2 cup packed brown sugar
- 3 large eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
For the topping –
- 1 cup sour cream
- 1 tablespoon granulated sugar
- Make the crust – In a medium mixing bowl, combine graham cracker crumbs, chopped pecans, and sugars and mix well. Stir in melted butter and salt. Press the mixture into a greased 9 inch springform pan. Bake at 375° for 8 minutes.
- Make the filling – In a medium mixing bowl, whisk pumpkin puree, brown sugar, eggs, and spices. In a separate large bowl, combine cream cheese and granulated sugar and mix well. Add cornstarch, heavy cream, and vanilla and beat until creamy. Mix pumpkin mixture into cream cheese mixture until smooth. Spoon over baked crust.
- Bake it – Bake your cheesecake at 350° for 45 minutes, then cover with foil (to prevent browning) and bake for another 15 minutes or until center is set. Remove from oven.
- Add the sour cream topping – Whisk together sour cream and granulated sugar. Spoon the mixture on top of the cheesecake and use the back of the spoon to smooth it out. Bake for an additional 10 minutes.
- Cool & refrigerate – Place baked cheesecake on a cooling rack and cool completely, then transfer to the refrigerator for 8-10 hours before serving.
🌰 Recipe variations
- Substitute any of your favorite nuts for pecans in the crust
- Omit the nuts and replace them with more graham cracker crumbs
- Double the crust recipe for an extra thick crust
- Substitute 1 tablespoon pumpkin pie spice for the individual spices in the filling
- Replace brown sugar with granulated sugar
- Omit the sour cream topping
After baking your cheesecake, be sure to let it cool completely at room temperature. Then cover it tightly with plastic wrap and refrigerate it for 8-10 hours. This will help the flavors develop and will also help to firm up your cheesecake. Leftovers can be stored in the same way, covered and refrigerated, and ideally should be eaten within 2-3 days.
Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 238mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 5g