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A slice of creamy, crack-free pumpkin cheesecake topped with a layer of white sour cream and a dusting of cinnamon, resting on a graham cracker crust.

Delicious Creamy Pumpkin Cheesecake

This creamy pumpkin cheesecake combines the rich flavor of cheesecake with the cozy warmth of pumpkin and spices. Perfect for autumn gatherings or holiday desserts!
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter unsalted
Filling
  • 24 oz cream cheese softened
  • 1 cup brown sugar packed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
Topping (Optional)
  • 1 cup whipped cream for serving

Equipment

  • Springform Pan
  • Electric Mixer
  • Mixing bowls

Method
 

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes and cool.
  3. In a large bowl, beat cream cheese until smooth. Add brown sugar and mix until creamy.
  4. Mix in pumpkin puree, eggs, vanilla, pumpkin pie spice, and salt until well blended.
  5. Pour the filling over the crust. Bake for 55–60 minutes or until the center is just set. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
  6. Refrigerate for at least 2 hours before serving. Top with whipped cream if desired.

Notes

For the best texture, make sure all ingredients are at room temperature before mixing. This cheesecake tastes even better the next day!