Pumpkin Cheesecake

Rating: 4.63 stars
40 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!

By daddy's girl
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.

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  • Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.

  • Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.

  • Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.

  • Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.

Cook's Note:

Place a pan of hot water on lower oven shelf and cook the cheesecake on top shelf to avoid cracks (even though cracks will be covered by topping). Additionally, I often use the sour cream topping for my plain cheesecakes; it enhances a natural beauty.

Nutrition Facts

Per Serving:
511.8 calories; 7.8 g protein; 41.5 g carbohydrates; 138.5 mg cholesterol; 400.9 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Mama B.
Rating: 5 stars
11/29/2013
I make a pumpkin cheesecake every year for Thanksgiving at my husband's request. I couldn't find my previous recipe so I went for this one. It was by far the easiest and tastiest!:) The photo that accompanies this recipe is mine! (The one with leaves in cinnamon in case it changes.) I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours then popped it in the fridge. No cracks! Also I tossed in some ground walnuts into the crust as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust. I serve my pumpkin cheesecakes with home made cinnamon whipped cream ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert too!) I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!! Read More
Helpful
(12)

Most helpful critical review

MANDT2
Rating: 2 stars
08/31/2014
I'm sorry but we really didn't care for this. It took forever to set up while baking and just spreading on the sour cream mixture with no additional baking resulted in... well a topping the texture of sour cream; runny. Also there seemed to be too much pumpkin in proportion to the other filling ingredients. Read More
Helpful
(1)
40 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mama B.
Rating: 5 stars
11/29/2013
I make a pumpkin cheesecake every year for Thanksgiving at my husband's request. I couldn't find my previous recipe so I went for this one. It was by far the easiest and tastiest!:) The photo that accompanies this recipe is mine! (The one with leaves in cinnamon in case it changes.) I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours then popped it in the fridge. No cracks! Also I tossed in some ground walnuts into the crust as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust. I serve my pumpkin cheesecakes with home made cinnamon whipped cream ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert too!) I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!! Read More
Helpful
(12)
Mama B.
Rating: 5 stars
11/29/2013
I make a pumpkin cheesecake every year for Thanksgiving at my husband's request. I couldn't find my previous recipe so I went for this one. It was by far the easiest and tastiest!:) The photo that accompanies this recipe is mine! (The one with leaves in cinnamon in case it changes.) I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours then popped it in the fridge. No cracks! Also I tossed in some ground walnuts into the crust as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust. I serve my pumpkin cheesecakes with home made cinnamon whipped cream ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert too!) I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!! Read More
Helpful
(12)
Bieberfan101
Rating: 5 stars
11/01/2013
This was sooooooooo delicious Read More
Helpful
(8)
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Mary Short
Rating: 5 stars
12/31/2013
I made this for thanksgiving it was devoured. My husband who does not like cheesecake loved it. Instead of the heavy cream I used a cup of Greek yogurt and only 1c. Of sugar made it really light. Read More
Helpful
(7)
Laura Zipser-Moulton
Rating: 5 stars
03/10/2013
This is an AWESOME recipe! Made it for our family Chritmas dinner and have been asked to make it for additional family ganterings. It is a definate hit in this family. I made no alterations to it it is that good:) Happy cooking!! Read More
Helpful
(3)
Rob Miller
Rating: 4 stars
10/13/2014
Very good, yield was excessive, filled the springform pan, and had enough batter for 4 ramekins, and that was minus 2 oz of pumpkin which is sold in 15 or 30 oz cans lol Read More
Helpful
(2)
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sheena72
Rating: 4 stars
11/24/2017
I made this for my family this year. the taste was wonderful however after cooking it for 2 hours it was still not completely cooked so it turned out super soft. next time I will bake the crust before putting in the filling cause it turned mushy and fell apart. I would also use less pumpkin which is very watery so could have made it runnier. the cake did rise above the pan while baking but never spilled over. once cooked it did drop enough to put the topping on which I loved. overall a great tasting cheesecake but some tweaking is needed. Read More
Helpful
(1)
MANDT2
Rating: 2 stars
08/30/2014
I'm sorry but we really didn't care for this. It took forever to set up while baking and just spreading on the sour cream mixture with no additional baking resulted in... well a topping the texture of sour cream; runny. Also there seemed to be too much pumpkin in proportion to the other filling ingredients. Read More
Helpful
(1)
glennie
Rating: 5 stars
11/08/2015
Made this for the first time a couple of days ago for my coworkers. Everyone loved it. I will definitely make this again Read More
Helpful
(1)
junglejane1969
Rating: 5 stars
03/04/2014
Great recipe! Very tasted! Read More
Helpful
(1)
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