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Pumpkin cheesecake with whipped cream on a wooden board

Pumpkin Cheesecake Recipe

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 703.13kcal
Author: Catalina
This Pumpkin Cheesecake recipe is full of fall flavors with a rich and smooth texture.



  • 2 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 Tablespoons sugar
  • 1 teaspoon pumpkin spice

Pumpkin Cheesecake Filling:

  • 24 ounces cream cheese room temperature
  • 1 cup white sugar
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 1 ½ teaspoons pumpkin spice
  • 3 large eggs room temperature
  • 15 oz can pumpkin pie filling
  • 1 cup sour cream
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract

Whipped Cream:


  • Ground Cinnamon
  • Caramel Sauce


Cheesecake Crust:

  • Coat a 9-inch springform pan with nonstick baking spray. Set aside.
  • On the outside, wrap the bottom and sides of the springform pan in a double layer of foil.
  • Add all the CRUST ingredients except melted butter to a large bowl and combine.
  • Add melted butter and stir until well combined.
  • Press the mixture into the prepared pan to line the sides about 1 inch up the side.
  • Refrigerate for at least 30 minutes.

Pumpkin Cheesecake Filling:

  • Preheat oven to 325˚ F.
  • In a large bowl, beat cream cheese until light and creamy, about 1 minute.
  • Add sugar, salt, pumpkin spice and flour, mix until completely combined and there are no lumps.
  • On low speed, add the eggs, one at a time, and beat until just mixed.
  • Add pumpkin, sour cream, cream and vanilla. Beat until combined, stopping to scrape the bottom and sides of the bowl with a spatula.
  • Pour the batter into the prepared pan and level.


  • Set the springform pan inside a larger pan, such as a roasting pan. Add HOT water to the roasting pan, about halfway up the sides of the springform pan.
  • Bake for 50-55 minutes. Or until the cheesecake is slightly wobbly in the center, yet puffy on the sides.


  • Turn the oven off, leaving the door open a crack. Cool cheesecake completely this way for about 2 hours.
  • Place it on the counter at room temperature to completely cool. Run a butter knife around the edges to release it from the pan, after which refrigerate it for at least 6 hours or overnight.

Whipped Cream:

  • Add all the ingredients to a large bowl and with a hand mixer whisk on slow-medium speed, gradually increasing to high speed until soft peaks.
  • Pipe the whipped cream onto the cheesecake and sprinkle a bit of ground cinnamon on top.
  • Slice and serve drizzled with caramel sauce.


Calories: 703.13kcal | Carbohydrates: 53.59g | Protein: 8.14g | Fat: 52.13g | Saturated Fat: 30.09g | Cholesterol: 201.52mg | Sodium: 470.89mg | Potassium: 237.52mg | Fiber: 3.67g | Sugar: 30.79g | Vitamin A: 4846.07IU | Vitamin C: 1.65mg | Calcium: 147.09mg | Iron: 1.74mg