Pumpkin Cheesecake

  • 16 mins
  • 10 ingredients


  • 2 cups grahm cracker crumbs
  • 1 1/4 cups sugar, divided
  • 3 tsp pumpkin pie spice, divided
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted (1 stick)
  • 2 (8oz) packages cream cheese, softened
  • 4 large eggs
  • 1 (15oz) can pumpkin puree
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • Preheat oven to 325 degrees.
  • Grease a 9 inch springform pan.
  • Tightly wrap bottom and side of pan with a layer of foil.
  • In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, 1 tsp pumpkin spice, and salt.
  • Stir in melted butter and mix until well combined.
  • Press evenly into the bottom of the prepared pan.
  • In a stand mixer or with a hand mixer, beat cream cheese and remaining 1 cup of sugar until smooth and fluffy.
  • Beat in the eggs, one at a time, until just incorporated.
  • Add pumpkin puree, sour cream, vanilla extract, and remaining 2 tsp pumpkin spice.
  • Beat until smooth, then pour batter over crust.
  • Bake for 50-60 minutes, until center is just set.
  • Remove foil, then run a paring knife around the rim to release sides of cheesecake from pan.
  • Cool completely on a wire rack before removing rim.
  • Refrigerate for at lest four hours before serving.

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