New this month
Get the Allrecipes magazine just $5!

Pumpkin Cheesecake

daddy's girl

"A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!"
Added to shopping list. Go to shopping list.

Ingredients

5 h 10 m servings 512 cals
Original recipe yields 16 servings (1 10-inch cheesecake)

Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
  2. Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
  3. Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
  4. Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
  5. Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.

Footnotes

  • Cook's Note:
  • Place a pan of hot water on lower oven shelf and cook the cheesecake on top shelf to avoid cracks (even though cracks will be covered by topping). Additionally, I often use the sour cream topping for my plain cheesecakes; it enhances a natural beauty.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 15
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't find my previous recipe, so I went for this one. It was by far the easiest and tastiest! :) The p...

Most helpful critical review

I'm sorry, but we really didn't care for this. It took forever to set up while baking, and just spreading on the sour cream mixture, with no additional baking resulted in... well, a topping the...

Most helpful
Most positive
Least positive
Newest

I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't find my previous recipe, so I went for this one. It was by far the easiest and tastiest! :) The p...

I made this for thanksgiving, it was devoured. My husband who does not like cheesecake loved it. Instead of the heavy cream I used a cup of Greek yogurt and only 1c. Of sugar made it really lig...

This was sooooooooo delicious

This is an AWESOME recipe! Made it for our family Chritmas dinner and have been asked to make it for additional family ganterings. It is a definate hit in this family. I made no alterations t...

Made this for the first time a couple of days ago for my coworkers. Everyone loved it. I will definitely make this again

Very good, yield was excessive, filled the springform pan, and had enough batter for 4 ramekins, and that was minus 2 oz of pumpkin which is sold in 15 or 30 oz cans lol

I'm sorry, but we really didn't care for this. It took forever to set up while baking, and just spreading on the sour cream mixture, with no additional baking resulted in... well, a topping the...

I made this for my family this year. the taste was wonderful, however, after cooking it for 2 hours it was still not completely cooked so it turned out super soft. next time I will bake the crus...

I baked the crust for 8mim before pouring the mixture in. I’m high altitude so I had to bake it for 2hrs before it set, after that I put the sour cream topping and baked for an additional 8 min ...