Pumpkin Cheesecake Recipe
Indulge in our velvety Pumpkin Cheesecake, where creamy cheesecake meets the warm spices of autumn. Each slice is a harmonious blend of rich pumpkin puree, subtly sweetened with a hint of cinnamon and nutmeg, all atop a buttery graham cracker crust. Topped with a dollop of whipped cream and a sprinkle of toasted pecans, this dessert is the perfect way to celebrate the flavors of the season.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Filling Preparation
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the pumpkin puree, sour cream, vanilla extract, ground cinnamon, and ground nutmeg. Mix until fully combined.
Add the Eggs
Add eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
Pour into Crust
Pour the pumpkin cheesecake filling into the cooled crust and smooth the top.
Bake
Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Cool and Chill
Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.