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5 from 2 votes

Pumpkin Cheesecake

Pumpkin Cheesecake is an easy pumpkin dessert recipe. Enjoy this easy pumpkin pie cheesecake as a delicious Thanksgiving or holiday treat!
Course Dessert
Cuisine American
Keyword Pumpkin Cheesecake
Prep Time 20 minutes
Cook Time 2 hours
Servings 8
Calories 710kcal
Author Jen



  • 2 1/4 cup Graham Cracker Crumbs
  • 10 tbsp Butter melted
  • 3 tbsp Brown Sugar
  • 1 tsp Pumpkin Pie Spice


  • 24 ounces Cream Cheese room temperature
  • 1 cup Sugar
  • 3 tbsp Flour
  • 15 oz Pumpkin Puree
  • 1/4 cup Sour Cream
  • 1/2 tbsp Vanilla
  • 2 tsp Pumpkin Pie Spice
  • 4 large Eggs room temperature


  • Combine crust ingredients in a mixing bowl and mix until it reaches consistency of wet sand.
  • Heavily grease sides and bottom of 9" springform pan.
  • Press crust mixture into bottom and slightly up the sides of the pan.
  • Place crust in the freezer for 10 minutes.
  • Preheat oven to 300.
  • Beat the cream cheese in a large bowl.
  • Add the sugar and flour and beat until combined.
  • Add pumpkin, pumpkin pie spice, sour cream and vanilla. Mix until combined.
  • Add eggs one at a time, make sure each in blended in and scraping down sides.
  • Wrap pan with crust inside in 3 layers of aluminum foil. We need to make this watertight because it will bake in a water bath.
  • Place pan in the center of a large cast- iron skillet or pan of similar size.
  • Pour filling into springform pan.
  • Carefully pour enough water into skillet outside of springform to cover about half way up.
  • Bake for 1 hour and 45 minutes.
  • Turn off oven and leave cheesecake in oven for 15-20 minutes.
  • Remove from oven and allow to cool to room temperature on counter.
  • Refrigerate, ideally overnight, before serving.


Calories: 710kcal | Carbohydrates: 58g | Protein: 11g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 217mg | Sodium: 597mg | Potassium: 315mg | Fiber: 3g | Sugar: 40g | Vitamin A: 10022IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg