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Pumpkin Cheesecake

Pumpkin Cheesecake

Elevate your Thanksgiving meal this holiday season by combining pumpkin pie and the silky texture of cheesecake to get this creamy Pumpkin Cheesecake Recipe.
Course Dessert
Cuisine American
Keyword Cheesecake, Pumpkin, Pumpkin Cheesecake, Pumpkin Cheesecake Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 20 minutes
Servings 14 servings
Calories 357kcal
Author Lauren


For the Crust

For the Pumpkin Cheesecake Filling

  • 24 oz. cream cheese at room temperature, 3 packages
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs at room temperature
  • 1 cup pumpkin puree
  • 3 tablespoons all purpose flour
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves


  • Preheat oven to 350 degrees.
  • In a medium bowl, stir graham cracker crumbs with melted butter and sugar until moist. Press into the bottom and up the sides of a 7-inch springform pan. Bake 10 minutes.
  • Reduce oven temperature to 325 degrees.
  • In a large bowl, stir cream cheese with sugar and brown sugar until completely smooth and well combined. Scrape the sides of the bowl and stir again to ensure a well mixed batter. Add in eggs, 1 at a time. Stir in pumpkin, flour, vanilla and spices. Scrape the sides and bottom of the bowl and mix again to ensure a uniform, lump-free batter.
  • Pour cheesecake filling into graham cracker crust, smooth the top and bake 70 minutes. Turn oven off, crack oven door and cool cheesecake 1-2 hours before removing, bringing to room temperature, covering and refrigerating.
  • To serve, remove springform pan edges, cut cheesecake into slices and serve with whipped cream and caramel sauce.


Calories: 357kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 275mg | Potassium: 149mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3614IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg