New York Style Pumpkin Cheesecake Recipe
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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 10 " cheesecake
- For the filling:
- 4 8 oz packages cream cheese, softened
- 1 16 oz can pumpkin puree
- 1 ¼ Cup white granulated Sugar
- ½ Cup Sour Cream
- 1/4 Tbsp. All-Purpose Flour
- 2 Tsp. Vanilla Extract
- 4 eggs room temperature
- 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 Tbsp. white granulated Sugar
- 1 Tsp. Ground Cinnamon
- ½ Stick Butter melted
In small mixing 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.
To make the filling, use a hand mixer the softened cream cheese, sugar, sour cream and eggs in a large mixing bowl and beat 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.
Bake at 375 degrees for one hour and let cool completely. Refrigerate for at least 1 hour before serving.