Celebrate Fall with this heavenly Pumpkin Cheesecake.  This rich and creamy dessert combines the unique flavors of pumpkin, cream cheese and spices that is a divine treat.  Topped with Sugar Pecans and an homemade Easy Caramel Sauce brings this Pumpkin Cheesecake to new heights and is sure to become a holiday favorite.

Pumpkin Cheesecake - Lady Behind The Curtain

I have been making this Pumpkin Cheesecake for at least 10 years!  It’s ALWAYS a favorite, and is even loved by those who do not usually like pumpkin pie.

Pumpkin Cheesecake - Lady Behind The Curtain

OTHER OPTION:  Use ground up ginger snap cookies for the crust.

Pumpkin Cheesecake - Lady Behind The Curtain

Making the crust is easy with just a few ingredients, pressed in the bottom and up the sides of a springform pan, baked 6 to 8 minutes.

Pumpkin Cheesecake - Lady Behind The Curtain

The rich and creamy filling has all the ingredients for a great pumpkin pie with the addition a cream cheese.  Beat together the cream cheese, granulated sugar and brown sugar until fluffy.  Beat in the eggs, pumpkin and milk. Add the remaining cornstarch, cinnamon and nutmeg; beat well and pour into the prepared pan.  Bake 55 to 60 minutes.

Pumpkin Cheesecake - Lady Behind The Curtain

Add the sweetened sour cream topping and bake another 10 minutes.  Cool and refrigerate several hours or overnight.

Pumpkin Cheesecake - Lady Behind The Curtain

I love adding “special” toppings to my cheesecake.  This time I used Sugar Pecans and an Easy Caramel Sauce.

Pumpkin Cheesecake - Lady Behind The Curtain


Pumpkin Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Serves 16

Serving Size: One Slice

Pumpkin Cheesecake


    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • For the Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 (15 ounce) pumpkin puree
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Topping:
  • 1 (16 ounce) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Optional Garnish:
  • Sugar Pecans
  • Easy Caramel Sauce


    For the Crust:
  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, butter, sugar and cinnamon.
  3. Press into the bottom and 1-inch up the sides of a 9-inch springform pan.
  4. Bake 6 to 8 minutes Do not allow to brown
  5. For the Filling:
  6. In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy.
  7. Beat in egg, pumpkin and milk.
  8. Add cornstarch, cinnamon and nutmeg.
  9. Beat until all ingredients are smooth and combined.
  10. Pour into crust.
  11. TIP: For protection I always place my cheesecake on a cookie sheet.
  12. Bake 55 to 60 minutes or until edge is set and center still moves slightly.
  13. For Topping:
  14. In a small bowl stir together the sour cream, sugar and vanilla.
  15. Spread over warm cheesecake.
  16. Bake 10 minutes.
  17. Cool on wire rack.
  18. Refrigerate several hours or overnight.
  19. Remove side of pan.
  20. Optional Garnish:
  21. Top with Sugar Pecans and drizzle with Easy Caramel Sauce.
  22. Serve extra nuts and caramel sauce on the side.


This recipe is from Lady Behind The Curtain


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Pumpkin Cheesecake — 24 Comments

  1. Just seeing pumpkin cheesecake makes my heart flutter and I get all excited. Because Pumpkin…Fall…Thanksgiving…YAY! This is my faaaaavorite dessert at my family’s Thanksgiving dinner.

  2. Fall already? Wow! I guess it really is just around the corner, and I’m glad of it, if only for the sake of this stellar cheesecake. So glad we could celebrate cheesecake day together!

  3. One very important question. Liquid evaporated milk (because that is a thing) or powdered? I’m making this for my boyfriend’s family reunion on Wednesday and have no time to mess up and redo. It looks amazing and I can’t wait to try it out. Thank you for all of your amazing recipies. The Chia Spice Cheesecake was a hit for his birthday. Everyone loved it, called it art and had seconds.

    • Hi Athena, Use liquid. I’m glad you liked the Chai Spice Cheesecake. I created it for my sons birthday last year. Good luck! 🙂

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