Go Back
+ servings

Perfect Pumpkin Cheesecake

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 8 servings
Calories: 570kcal
Pumpkin flavored classic cheesecake with graham cracker crust
Print Recipe


For the Graham Cracker Crust

  • 13 ½ sheets graham crackers crushed into crumbs
  • ¾ cup butter melted
  • ¼ cup brown sugar
  • ½ teaspoon sea salt

For the Pumpkin Cheesecake Filling

  • 24 ounces cream cheese softened
  • 15 ounces pumpkin puree
  • ¼ cup sour cream
  • 3 eggs
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger


For the Graham Cracker Crust

  • Preheat oven to 350 degrees. Mix graham cracker crumbs with sea salt, ¼ cup brown sugar and melted butter until uniform.
  • Press mixture into the bottom and ¾ way up the sides of a 9-inch nonstick springform pan. Set aside.

For the Pumpkin Cheesecake

  • Using a hand mixer or a stand mixer, beat cream cheese until smooth (about 4 minutes).
  • Add pumpkin puree, sour cream, eggs, granulated sugar, brown sugar, flour, vanilla extract, cinnamon, nutmeg, and ginger. Mix until uniform and smooth. There should be no lumps and no dry pockets of flour in the cheesecake batter.
  • Gently pour batter over prepared crust. Gently tap the pan on countertop and use a spatula to spread the batter evenly. Place pan in oven and bake for about one hour. See recipe notes for tips on doneness.
  • Remove cheesecake from oven and allow to come to room temperature on countertop then cover and transfer to fridge to chill and set for at least four hours. Cheesecake can set for up to three days if made ahead.


  • How to know when cheesecake is done? Cheesecake is done when the internal temperature reaches 150 degrees. The top will be just a little bit jiggly but it should't ripple or appear to still be liquid underneath the top layer. I'm not a fan of sticking a thermometer into the perfectly smooth top of mine so I stick to a consistent bake time use the jiggle test. After chilling for a few hours, you can tell that cheesecake is set when the top center is firm to the touch and a little glossy. This pumpkin cheesecake should have a deep orange-brown color when baked.
  • How to keep my cheesecake from splitting? Don't over-bake the cheesecake. Cracking or splitting typically happens when the cheesecake contracts inward from the pan (a normal part of cooling) and the edges stick. This is why your want your crust to be plenty buttery and you should use a nonstick springform pan. Baking your cheesecake in a water bath also helps it to heat evenly and makes over-baking less likely.
  • Can I make this cheesecake ahead of time? Yes, you can absolutely make your cheesecake ahead of time. Since cheesecake should be served chilled, it's a great make-ahead dessert for Thanksgiving. Just let it hang out in the fridge until showtime. Cheesecakes can be made up to three days in advance for best results.
  • How to store leftover pumpkin cheesecake? Store any leftovers in an airtight container or wrapped snugly in aluminum foil. Can I freeze my pumpkin flavored cheesecake? Yes, and I recommend doing so in serving portions rather than freezing the whole thing, for easy thawing later. You can freeze cheesecake by wrapping it first in plastic cling wrap then again in aluminum foil. It will keep for up to two months this way. Thaw cheesecake overnight in the refrigerator or within a couple of hours at room temperature.


Calories: 570kcal | Carbohydrates: 55g | Protein: 10g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 634mg | Potassium: 354mg | Fiber: 2g | Sugar: 37g | Vitamin A: 9586IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 3mg