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Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16 servings.
Ingredients: CRUST:; 1 cup graham cracker crumbs; 1 tablespoon sugar; 1/4 cup butter, melted; FILLING:; 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 2 large eggs, room temperature, lightly beaten; 1 can (15 ounces) pumpkin; 1-1/4 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; TOPPING:; 2 cups sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; 12 to 16 pecan halves, chopped

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling Bake: 55 min. + cooling

Makes

16 servings

Updated: Nov. 20, 2023

When I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois

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Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Directions

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt.
Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove ring from pan. Top with chopped pecans. Refrigerate leftovers.

Pumpkin Cheesecake Tips

How can you guarantee a smooth and creamy cheesecake?

When making cheesecake, using room temperature cream cheese and eggs is absolutely critical. Room temperature ingredients blend up smoothly so you don’t have a lumpy cake. Use a good hand or stand mixer and you’ll be set for a smooth, creamy cheesecake.

How can you prevent cracking in this pumpkin cheesecake?

Even if the recipe doesn’t call for it, our Test Kitchen recommends using a water bath for baking cheesecake. Water baths help cheesecakes bake gently and evenly, plus the steam from the hot water creates a nice humid environment for baking. Humidity while baking will help prevent dreaded cracks. Also, when mixing your batter make sure to add the eggs in last. The longer you mix the eggs, the more air you incorporate into the batter. The air can expand and then contract during baking and cooling, which can cause cracks. Find more tips for making a perfect cheesecake.

How do you serve pumpkin cheesecake?

For extra decadent cheesecake, whip up a batch of caramel sauce as a topping or try topping a slice with a dollop of coffee whipped cream for a pumpkin spice latte flavor. —Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 285 calories, 21g fat (11g saturated fat), 81mg cholesterol, 198mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 4g protein.