Pumpkin Cheesecake Recipe
Aug 24, 2024 11:05 AM
If you like pumpkin pie and classic cheesecake, you’ll love this perfect pumpkin cheesecake recipe! A whole can of pumpkin puree plus a homemade pumpkin pie spice blend adds so much delicious pumpkin flavor! Graham cracker crust + pumpkin cheesecake + whipped cream + caramel sauce = best Thanksgiving dessert ever!
Fall is in the air! And although this season is just beginning… I’m ready to do all the fall baking!
Like many, one of my favorite ingredients to incorporate into fall baking is PUMPKIN! We stock up all summer. I grab a can every time I’m at the store, and before I know it, my pantry is overflowing with it. #pumpkinhoarder
After discovering we had 10 cans in our possession, I knew it was time to kick off a mini pumpkin palooza! We baked muffin pumpkin muffins, pumpkin cake, and the king of pumpkin desserts: pumpkin cheesecake!!!
Ingredients:
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter melted
For the Pumpkin Pie Cheesecake Filling
- 2 8 ounce pacakages (454g) full-fat brick-style cream cheese very soft
- 1 and 1/2 cups (340g) full-fat sour cream room temperature
- 3 large large eggs room temperature
- 2 large egg yolks room temperature
- 1 15 ounce can pumpkin puree
- 3/4 cup (159g) light brown sugar
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 and 1/2 Tablespoons (35g) all-purpose flour
- 2 teaspoons vanilla extract
For the Whipped Cream
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
450 minutes
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