Pumpkin Cheesecake
Delight your taste buds with the creamy decadence of our Pumpkin Cheesecake recipe. A smooth, velvety pumpkin filling atop a buttery graham cracker crust, this dessert is the epitome of fall indulgence. Perfect for holiday gatherings or a cozy night in by the fire.
Servings 10 1" slices
Calories 764kcal
Cost $10.00
Equipment
- Small Mixing Bowl
- Large Mixing Bowl
- Springform Pan, 10"
- Hand Mixer
- Dry Measuring Spoons
Ingredients
For the filling:
- 32 oz. Cream cheese softened
- 16 oz Pumpkin puree
- 1 ¼ C. Sugar
- ½ C. Sour Cream
- ¼ Tbsp. All-Purpose Flour
- 2 tsp. Vanilla Extract
- 4 eggs room temperature
- 2 tsp. Pumpkin Pie Spice
For the crust:
- 2 ½ C. Graham Cracker Crumbs
- 1 Tbsp. Sugar
- 1 tsp. Ground Cinnamon
- 4 Tbsp. Butter melted
Instructions
- Preheat oven to 375°F.
Graham Cracker Crust
- In small mixing bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. Mix until the crust mixture holds together.2 ½ C. Graham Cracker Crumbs, 1 Tbsp. Sugar, 1 tsp. Ground Cinnamon, 4 Tbsp. Butter
- Press crust mixture into the bottom of a spring form pan and set aside.
Pumpkin Cheesecake Filling
- Beat softened cream cheese, sugar, sour cream and eggs in a large mixing bowl and beat until smooth.32 oz. Cream cheese, 1 ¼ C. Sugar, ½ C. Sour Cream, 4 eggs
- Blend in the pumpkin puree, vanilla extract, flour and pumpkin pie spice slowly until well mixed.16 oz Pumpkin puree, ¼ Tbsp. All-Purpose Flour, 2 tsp. Pumpkin Pie Spice, 2 tsp. Vanilla Extract
Assemble the Cheesecake
- 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.
Notes
- Nutrition info is auto-calculated and may not be correct. Please use discretion.