Easy Pumpkin Cheesecake

Pumpkin pie has nothing on this fall-flavored dessert. This easy pumpkin cheesecake recipe delivers the creamy, smooth, pumpkin flavor of your dreams!

This easy pumpkin cheesecake recipe delivers a creamy, smooth, pumpkin flavor of your dreams! Pumpkin pie has nothing on this fall-flavored dessert.

Easy Pumpkin Cheesecake

Seriously, the cheesecake is so phenomenally delicious I don’t know that I will ever make pumpkin pie again!

Preheat oven to 350 degrees F.

In a large bowl mix the melted butter, graham cracker crumbs, granulated sugar, salt, and pumpkin pie spice together evenly. Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake, cooling until it reaches room temperature.

In the bowl of your stand mixer fitted with the paddle attachment beat the cream cheese, granulated sugar, and dark brown sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and add in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl and the beaters often to make sure everything is combined.

When making cheesecake be sure to always scrape down the bowl plus the BEATER!

With the mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Don’t over-mix, but make sure all the ingredients are mixed in evenly and the mixture is smooth.

Part of the problem when making cheesecake is beating the still cold eggs too much. You want all ingredients to room temperature and only beat the eggs until just incorporated.

Pumpkin pie has nothing on this fall-flavored dessert. This easy pumpkin cheesecake recipe delivers the creamy, smooth, pumpkin flavor of your dreams!

Always double wrap the bottom of the springform pan with heavy-duty aluminum foil, sealing it tightly to prevent water from getting into the pan.

Pour the cheesecake batter on top of the cooled graham cracker crust.

Place the springform pan into a water bath.

What is a water bath? A water bath is placing one pan into a larger pan and pouring very hot water into the pan until it’s 3/4- inch deep, careful to make sure no water enters the cheesecake and the water level doesn’t come up higher than the foil.

Bake for 60 minutes, or until the center is almost set. It will still jiggle a little bit.

Turn the oven off and prop the door open slightly. Allow the cheesecake to sit in the warm oven for 30 minutes. Remove from the oven, and cool for at least an hour until it reaches room temperature.

Cover the pan and place in the refrigerator for at least 6 hours, or overnight.

I always plan ahead when making cheesecakes. They need to be good and chilled before slicing. So my suggestion is always making it a day ahead of serving.

We are loving this recipe for a twist on pumpkin dessert! But if you like cheesecake as much as we do check out our Eggnog Cheesecake with Gingersnap Crust recipe.

Easy Pumpkin Cheesecake

This easy pumpkin cheesecake recipe delivers the creamy, smooth, pumpkin flavor of your dreams! Pumpkin pie has nothing on this fall-flavored dessert.
Prep Time20 mins
Cook Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, easy, pumpkin
Servings: 12
Calories: 437kcal
Author: DSTR

Ingredients

Crust

  • 1/3 cup butter melted
  • 1 3/4 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice

Pumpkin Cheesecake

  • 24 oz cream cheese, softened (3 – 8oz blocks)
  • 1 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 3 large eggs, room temperature
  • 15 oz pumpkin puree (1 can of pure pumpkin)
  • 1/3 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice

Instructions

Crust

  • Preheat oven to 350 degrees F.
  • In a large bowl mix the melted butter, graham cracker crumbs, granulated sugar, salt, and pumpkin pie spice together evenly. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
  • Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake, cooling until it reaches room temperature.

Pumpkin Cheesecake

  • In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, granulated sugar, and dark brown sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in the pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl and the beaters often to make sure everything is combined.
  • With the mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Don’t over-mix, but make sure all the ingredients are mixed in evenly and the mixture is smooth.
  • Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
  • Pour the cheesecake filling on top of the cooled crust.
  • Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure no water enters the cheesecake and the water level doesn’t come up higher than the foil.
  • Bake for 60 minutes, or until the center is almost set. It will still jiggle a little bit.
  • Turn the oven off and prop the door open slightly. Allow the cheesecake to sit in the warm oven for 30 minutes. Remove from the oven, and cool for at least an hour until it reaches room temperature.
  • Cover the pan and place in the refrigerator for at least 6 hours, or best overnight.

Nutrition

Calories: 437kcal | Carbohydrates: 40g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 385mg | Potassium: 208mg | Fiber: 1g | Sugar: 31g | Vitamin A: 6550IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg

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