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This image shows cheesecake removed from the springform pan for serving

Pumpkin Cheesecake

Pumpkin cheesecake is a decadent blend of creamy cheesecake and spiced pumpkin puree, offering a delightful fall dessert. With a buttery graham cracker crust and a smooth, rich filling, it’s the perfect treat for holidays and cozy gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 people
Calories 565 kcal

Equipment

  • Food processor
  • Stand mixer with paddle attachment
  • 9-inch springform pan
  • Mixing bowls

Ingredients
  

Crust

  • 6 tbsp unsalted butter, melted
  • 1½ cups graham cracker crumbs
  • ½ tsp cinnamon
  • 1 tbsp sugar

Filling

  • 15 oz can pumpkin pie mix
  • ¼ cup our cream
  • 24 oz cream cheese, room temperature
  • 4 large eggs
  • 1½ cups packed light brown sugar

Instructions
 

Crust

  • Preheat your oven to 350°F.
  • In a food processor, pulse the graham crackers until they become fine crumbs.
  • In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, and 6 tablespoons of melted butter.
  • Mix well and transfer the mixture to a 9-inch springform pan with 3-inch tall sides.
  • Use a large spoon to press the crumbs firmly into the bottom and about 1/2 inch up the sides.
  • Bake the crust for 8 minutes, then remove it from the oven and allow it to cool to room temperature.
    This image shows the crust being baked in the oven for 8 minutes, then removed and cooling at room temperature.

Cheesecake Filling

  • Preheat the oven to 350°F.
  • In a stand mixer, beat 3 packages of softened cream cheese and 1 1/2 cups of packed brown sugar on medium speed for about 5 minutes until light and fluffy, scraping the bowl as needed.
    This image shows softened cream cheese and packed brown sugar being beaten on medium speed in a stand mixer until light and fluffy, with the bowl being scraped as needed.
  • In a separate bowl, whisk together 15 ounces of pumpkin pie mix, 4 large eggs, 1/4 cup of sour cream, 2 tablespoons of flour, 2 teaspoons of pumpkin pie spice, 1/4 teaspoon of salt, and 1 tablespoon of vanilla until combined.
  • Gradually mix the pumpkin mixture into the cream cheese mixture on low speed until blended.
    This image shows the pumpkin mixture being gradually mixed into the cream cheese mixture on low speed until fully blended.
  • Pour the filling into the pre-baked crust and bake for about 1 hour, until slightly wobbly in the center.
  • Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake sit for 45 minutes.
    This image shows the cheesecake being baked for about 1 hour, with the center slightly wobbly.
  • After cooling, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
    This image shows the cooled cheesecake being covered with plastic wrap
  • To serve, run a blunt knife around the edges of the cheesecake before removing it from the springform pan and add desired toppings.

Notes

  • Consider adding crushed graham crackers, caramel sauce, or pecans for extra flavor and texture.