Easy Pumpkin Cheesecake Recipe
This easy pumpkin cheesecake features a creamy pumpkin filling and a buttery graham cracker crust. It’s beginner-friendly, requires no water bath, and is perfect for the holidays!
Servings: 12 slices
Calories: 422kcal
Equipment
- electric hand mixer or stand mixer
Ingredients
For the Crust
- 1 ½ Cups Graham Cracker Crumbs (200g) approx. 13 Full Sheets
- 2 tablespoons Brown Sugar packed
- 6 tablespoons Butter melted
- ¼ teaspoon Salt
For the Filling
- 24 Ounces Cream Cheese softened to room temperature
- ¾ Cup Brown Sugar packed
- ½ Cup Granulated Sugar
- 1 (15-ounce can) Pumpkin Puree (425 g) not pumpkin pie filling
- ½ Cup Sour Cream near room temperature
- 1 tablespoon Pumpkin Pie Spice
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 3 Eggs near room temperature
Instructions
- Preheat your oven to 300°F with one rack centered and another a few inches below it. Place a large baking sheet beneath the springform pan to catch any potential leaks (though we don't expect any).
Prepare the Crust
- If using whole GRAHAM CRACKERS, crush them into fine crumbs using your food processor or a Ziploc bag and using a rolling pin. Otherwise, proceed to the next step.
- Place GRAHAM CRACKER CRUMBS, BROWN SUGAR, SALT, and melted BUTTER in a mixing bowl. Stir together until evenly coated and the mixture resembles wet sand.
- Firmly press the crust mixture into the bottom and halfway up the sides of a 9-inch nonstick springform pan. Use the bottom of a glass or measuring cup to create a ¼ to ½-inch thick crust.
- Bake for 8-10 minutes, until set and lightly golden. Let the crust cool completely.
Prepare the Filling
- In a large mixing bowl, use an electric hand mixer or stand mixer with the paddle attachment to beat the CREAM CHEESE, BROWN SUGAR, and GRANULATED SUGAR until smooth and creamy.
- Add the PUMPKIN PUREE, SOUR CREAM, PUMPKIN PIE SPICE, SALT, and VANILLA EXTRACT. Mix on medium speed until evenly combined.
- Add the EGGS one at a time, mixing on low speed just until each is incorporated. Avoid overmixing to prevent air bubbles.
- Pour the batter into the springform pan with the cooled crust. Smooth the top with a spatula. Use both hands to hold the pan and tap it flat on the counter to remove any air bubbles in the cheesecake mixture.
Bake the Cheesecake
- Place the pumpkin cheesecake on the center oven rack and bake for 65-75 minutes. The edges should be set and the center jiggles slightly when the pan is gently shaken.
- Turn off the oven, prop the door open, and leave the cheesecake inside and untouched for 60 minutes to cool.
- Carefully transfer the cheesecake out of the oven to a wire rack. Cool completely at room temperature.
- Cover the springform pan with plastic wrap and refrigerate for 8 hours to fully set before slicing and serving.
- See storage instructions in the recipe footnotes.
Video
Notes
Don’t compromise on room temperature ingredients: Cream cheese, sour cream, and eggs must be at room temperature to blend smoothly and ensure even, efficient baking.
The crust: The graham cracker crust comes halfway up the sides of the springform pan. This is intentional, as it doesn't get in the way of the batter creating a smooth edge for easier slicing and clean presentation.
Cheesecake batter volume: This recipe makes enough batter to perfectly fill a 9-inch springform pan. It’s ideal for a thick, rich cheesecake, so don’t worry if it seems like a lot!
Oven temperature variance: Ovens can vary by several degrees, so placing an oven thermometer in the center of your oven helps you adjust for accurate baking.
Testing for doneness: If you’re unsure about doneness, you can use an instant-read thermometer to check that the center reaches 150°F. It leaves a small hole that you can cover with whipped cream.
Storage and freezing: If the cheesecake is out of the springform, transfer it to an airtight container for refrigeration. Otherwise, leave it in the springform, covered, or freeze slices wrapped in plastic and foil for up to 1 month.
Nutrition
Serving: 1slice | Calories: 422kcal | Carbohydrates: 36g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 461mg | Potassium: 147mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 1070IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg