Pumpkin Cheesecake is a must have fall dessert recipe. Perfect for special occasions like Thanksgiving or a special family treat. We have two big tips to get that perfectly smooth cheesecake texture and that is to make sure the cream cheese is at room temperature before prepping this dessert and to put foil around the edges of your springform pan to keep the cheesecake edges from burning while in the oven. A great cheesecake takes time so be patient because you have to wait for the cream cheese to be at the right temperature, cook an hour and half and let cool so we always cook the cheesecake the day before a party or get together and decorate the day of.
Pumpkin Cheesecake |
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- Cheesecake filling
- 24 ounces room temperature cream cheese
- 1.5 cups sugar
- 1/4 cup sour cream
- 1 teaspoon pumpkin pie spice
- 15 ounce can pumpkin pie filling
- 1 teaspoon vanilla extract
- 3 eggs
- Graham cracker crust
- 1/4 cup sugar
- 1 1/4 cup crushed graham crackers
- 6 tablespoons room temperature butter
- Topping
- 2 cups cool whip
- 1/4 cup caramel
- Gather ingredients, measuring cups, mixing bowls, foil, kitchen utensils, hand mixer and springform pan.
- Pre heat oven to 350 degrees.
- In the large ziplock bag, place one sleeve of graham crackers. You can use anything to paddle the bag to break up the graham crackers into crumbs. We use a rolling pin. A food processor can also be used but I don't like cleaning up the extra mess.
- Place graham cracker crumbs (1 1/4 cup) in the bowl with 6 tablespoons of room temperature butter(I have even melted the butter and it mixes much easier) and 1/4 cup of sugar. Mix with hands and place into the springform pan. Work the crumb mixture until nice and even and pressed firmly. You can just put the graham crust on the bottom of the pan or you can also come up the sides.
- Add the 24 ounces of cream cheese to mixing bowl and blend well with hand mixer. Make sure the cream has had time to sit to bring temperature down before this or you may get a chunky cheesecake and we don't want that.
- Add 1.5 cups sugar, 1/4 cup sour cream, 15 ounces pumpkin pie filling, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract and 3 eggs to the cream cheese and blend until smooth and creamy.
- Pour mixture into the springform pan and cover sides with foil.
- Place in oven for 1.5 hours.
- Remove from oven and let cool before placing in fridge to chill for minimum of 2 hours.
- Remove from fridge and release spring sides.
- Cover cheesecake with a cool whip layer, followed by drizzle of caramel. We use the caramel from the squeeze bottle to make this step a cinch.
- Serve. We always do a drizzle of caramel on a plate, then place a slice of pumpkin cheesecake on top for a nice presentation and the caramel sets into the graham cracker crust. Oh so delicious!
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What size spring pan should I use?? How many does it serve??
Hi Paulettte. A standard 9 inch or 10 inch of you can find one. 12-14 servings.
This was the best pumpkin cheesecake ever! I’m not a huge fan of cheesecake but this was phenomenal! I can’t wait to make this for our family thanksgiving this weekend.
Thanks!!
Glad you enjoyed Samantha! Hope the family loves it too. I’m sure they will.
I LOVE pumpkin cheesecake! It’s the best ever!
Pumpkin cheesecake has become a tradition now around Thanksgiving! Love this…looks so good!
I love cheesecake! I haven’t made a pumpkin cheesecake before but it sounds divine. I love the idea of drizzling it with caramel sauce. Yummm!
Caramel sauce is a must on it! So good
Oh my gosh! I want a slice of this right now…with a glass of milk!
This looks so delicious! I need to make this!
This looks seriously delicious!
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This Pumpkin cheesecake looks delicious and easy to make! Thanks for sharing!
Oh my goodness! This looks AMAZING. I love cheesecake and pumpkin but I’ve actually never had pumpkin cheesecake. I can’t wait to try this for our Thanksgiving dessert!
Thanks for sharing<3
xo Nicole
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