Perfect Pumpkin Cheesecake

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I originally come from a small town in South Central Ohio that is home each year to The Pumpkin Show. This yearly festival bring hundreds of thousands of people into town as it features pumpkin EVERYTHING that you could think of! Not only the typical pumpkin pies, but ice cream, donuts, waffles, chili and burgers too! It’s amazing and if you love pumpkin? You’re in Heaven. Even if you don’t love pumpkin, you’ll still probably get a kick out of 1200 lb pumpkins and the massive (and I do mean massive) Pumpkin Pie that Lindsay’s Bakery makes each year.

No Thanksgiving table is complete without both pumpkin pie and pumpkin cheesecake! This perfect pumpkin cheesecake recipe is creamy, delicious and oh so very good! It's the perfect Thanksgiving dessert!

Because I grew up in pumpkin Heaven, I’m so picky about pumpkin flavored anything. Trust me, when you’ve had good pumpkin flavored food? You really turn your nose up at anything that may taste sub-par. This pumpkin cheesecake recipe is perfect for even the big pumpkin snob. It is creamy and decadent and everything you’ve come to expect from a good pumpkin dessert.

Pumpkin Cheesecake Recipe

This is a true cheesecake recipe meaning that it isn’t whip up and refrigerate. While those have their place, your Thanksgiving dinner will be ended on a fantastic note if you make this. It does take a bit of time, but take my word for it. It is truly worth it!

For the filling:

  • 4 blocks of cream cheese (8oz), Softened
  • 1 16oz can pumpkin puree
  • 1 ¼ Cup Sugar
  • ½ Cup Sour Cream
  • 1/4 Tablespoons Flour
  • 2 Teaspoons Vanilla
  • 4 eggs
  • 2 Teaspoons Pumpkin Pie Spice

For the crust:

  • 2 ½ Cups Graham Cracker Crumbs (I use my own homemade graham crackers for this recipe)
  • 1 Tablespoon Sugar
  • 1 Teaspoon Cinnamon
  • ½ Stick Butter (melted)

 

In small bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. You’ll want it mixed well enough that you can pinch it together and it holds its form.

Press into the bottom of a spring form pan and set aside. If you don’t already have a good spring form pan, I use THIS one and have never had an issue.

To make the filling, mix together the softened cream cheese, sugar, sour cream and eggs until smooth.

Blend in the pumpkin puree, flour and pumpkin pie spice slowly until well mixed.

Pour over the crust into a spring form pan and place the spring form pan inside of a deep casserole or baking dish.

Pour water into the baking dish until it reaches 1” around spring form pan. Be careful not to get any on the cheesecake. Why are you doing this? To keep your cheesecake from cracking and splitting.

Bake at 375 degrees for one hour and let cool completely. Refridgerate for at least 1 hour before serving.

Top with a dollop of whipped cream and enjoy!

Looking for more easy recipes? You might like these!

 

New York Style Pumpkin Cheesecake Recipe
 
Author:
Ingredients
  • 4 blocks of cream cheese (8oz), Softened
  • 1 16oz can pumpkin puree
  • 1 ¼ Cup Sugar
  • ½ Cup Sour Cream
  • ¼ Tablespoons Flour
  • 2 Teaspoons Vanilla
  • 4 eggs
  • 2 Teaspoons Pumpkin Pie Spice
  • 2 ½ Cups Graham Cracker Crumbs
  • 1 Tablespoon Sugar
  • 1 Teaspoon Cinnamon
  • ½ Stick Butter (melted)
Instructions
  1. In small bowl, mix together graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. You'll want it mixed well enough that you can pinch it together and it holds its form.
  2. Press into the bottom of a springform pan and set aside.
  3. In large bowl, mix together cream cheese, sugar, sour cream and eggs until smooth.
  4. Blend in pumpkin puree, flour and pumpkin pie spice slowly until well mixed.
  5. Pour over the crust into a spring form pan and place the spring form pan inside of a deep casserole or baking dish.
  6. Pour water into pan (be careful not to spill any on the cheesecake) until it reaches 1” around spring form pan.
  7. Bake at 375 degrees for one hour.
  8. Let cool and refrigerate before serving.

 

 

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Stacy Barr
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Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family.By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Stacy is passionate about homeless advocacy and addiction education.  Her first book, also called Six Dollar Family is available on Amazon.

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