Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup butter, melted; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 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; 1 (16 ounce) sour cream, at room temperature; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; Sugar Pecans; Easy Caramel Sauce

Jump to Recipe

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 Candied Pecans and an store bought caramel brings this Pumpkin Cheesecake to new heights and is sure to become a holiday favorite. Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓

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.

HOW TO MAKE PUMPKIN CHEESECAKE

Free Printables

Thanksgiving Indoor Games and Free Activity Sheets: While everyone is bustling around the kitchen getting Thanksgiving Dinner on the table, it’s nice to have some indoor games ready for the kiddos. These fun games are full of colorful graphics. The Thanksgiving Bingo Game is designed in a way that even the little ones can play. The Thanksgiving Match Game is designed the same way. Down below you will find FREE coloring pages and activity sheets. Fun for all ages!

HOW TO FREEZE PUMPKIN CHEESECAKE

To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

HOW TO SLICE A CHEESECAKE

Pumpkin Cheesecake

Yield: Serves 16

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This rich and creamy dessert combines the unique flavors of pumpkin, cream cheese and spices that is a divine treat.

Ingredients

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:

Instructions

For the Crust:

Preheat oven to 350 degrees.
Combine the graham cracker crumbs, butter, sugar and cinnamon.
Press into the bottom and 1-inch up the sides of a 9-inch springform pan.
Bake 6 to 8 minutes Do not allow to brown

For the Filling:

In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy.
Beat in egg, pumpkin and milk.
Add cornstarch, cinnamon and nutmeg.
Beat until all ingredients are smooth and combined.
Pour into crust.

TIP: For protection I always place my cheesecake on a cookie sheet.

Bake 55 to 60 minutes or until edge is set and center still moves slightly.

For Topping:

In a small bowl stir together the sour cream, sugar and vanilla.
Spread over warm cheesecake.
Bake 10 minutes.
Cool on wire rack.
Refrigerate several hours or overnight.
Remove side of pan.

Optional Garnish:

Top with Sugar Pecans and drizzle with Easy Caramel Sauce.
Serve extra nuts and caramel sauce on the side.

Notes

HOW TO FREEZE PUMPKIN CHEESECAKE

To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.

To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

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Comments

Pumpkin Cheesecake — 40 Comments

Roxana | Roxana's Home Baking on July 30, 2014 at 6:04 am said:

I love pumpkin cheesecake way better than pumpkin pie and I know what I will be making this year! And those sugared pecans and the caramel drizzle Oh My!
Thanks for joining us Sheryl!

Reply ↓
- Sheryl on July 30, 2014 at 8:37 am said:
  
  Thanks Roxana, I was honored to be in such a great group of bloggers. 🙂
  
  Reply ↓
Aimee @ ShugarySweets on July 30, 2014 at 8:04 am said:

Oh Sheryl, I love thatyou made a pumpkin version. I could eat pumpkin (and DO) all year long. This is stunning. PINNED!

Reply ↓
- Sheryl on July 30, 2014 at 8:36 am said:
  
  Thanks Aimee, I’m already getting the itch for Fall. 🙂
  
  Reply ↓
Sue {munchkin munchies} on July 30, 2014 at 9:41 am said:

Fall is my favorite season! I look forward to making a pumpkin cheesecake (I have made one)! Your topping sounds perfectly delicious and looks wonderful on your beautiful cheesecake!!

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Liz on July 30, 2014 at 10:07 am said:

Much as I love pumpkin pie, I’d always choose cheesecake over it!!! Especially one topped with pecans and caramel!!!

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Coleen @ The Redhead Baker on July 30, 2014 at 12:54 pm said:

OMG, I love ALL things pumpkin! Yum yum yum!

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Julie on July 30, 2014 at 6:25 pm said:

I really want those sugar pecans from the top!!

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Heather @ French Press on July 31, 2014 at 8:16 am said:

love love love pumpkin cheesecake, although I have never made one; that needs to change FAST

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Julie on August 1, 2014 at 2:56 am said:

In the fall, our favorite date night is going to Olive Garden and getting their pumpkin cheesecake. Now we can eat it at home, too! 🙂

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Shaina on August 1, 2014 at 2:02 pm said:

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.

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Tara on August 2, 2014 at 3:27 pm said:

Drool city!! This would be perfect for Thanksgiving!!

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Cathy@LemonTreeDwelling on August 2, 2014 at 6:43 pm said:

This looks to die for, especially with those candied pecans on top!!

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Ala on August 4, 2014 at 3:23 pm said:

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!

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holly waterfall on August 6, 2014 at 3:13 pm said:

Oh yes, this DEFINITELY puts me in the mood for fall flavors!YUM-O!

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Laura @Petite Allergy Treat on September 6, 2014 at 12:34 pm said:

I’m so excited about the pumpkin season starting and this cheesecake is perfect! Stopping over from Show Stopper Saturday

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Athena on October 19, 2015 at 11:23 pm said:

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.

Reply ↓
- Sheryl on October 19, 2015 at 11:27 pm said:
  
  Hi Athena, Use liquid. I’m glad you liked the Chai Spice Cheesecake. I created it for my sons birthday last year. Good luck! 🙂
  
  Reply ↓
Cori on December 17, 2015 at 11:08 am said:

I made this, and it was DIVINE! https://www.facebook.com/photo.php?fbid=10153793081810645&set=a.167630715644.159570.707745644&type=3 There’s a picture of it.

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- Sheryl on December 17, 2015 at 2:35 pm said:
  
  Looks delicious Cori! 🙂
  
  Reply ↓
Hannah on December 24, 2015 at 7:01 pm said:

!HELP!!! I misread the recipe and used milk, not evaporated milk! how much trouble am I in right now?!

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- Sheryl on December 24, 2015 at 9:35 pm said:
  
  I think you’ll be fine Hannah.
  
  Reply ↓
Andromeda Nguyen on November 13, 2016 at 7:30 pm said:

If I want to make these into mini cheesecakes, how long would I bake them for?

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- Sheryl on November 13, 2016 at 9:07 pm said:
  
  Hi Andromeda, I would start at 20 minutes and add from there. Only bake until the center is almost set. 🙂
  
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D Wolla on October 21, 2020 at 6:42 pm said:

Could I swap out evaporated milk for condensed milk?

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- Sheryl on October 21, 2020 at 7:38 pm said:
  
  Hi D, The condensed milk is too thick and sweet. I would stick with the evaporated milk.
  
  Reply ↓
Cindy on November 9, 2020 at 11:06 am said:

Can I make this ahead and freeze until Thanksgiving?

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- Sheryl on November 9, 2020 at 11:51 am said:
  
  Hi Cindy, Thanks for the good question. I added a section about freezing cheesecakes to this post. Please refer to the update. Happy Thanksgiving!
  
  Reply ↓
Linnie on November 22, 2020 at 8:12 am said:

My cheesecake is baking now! Can’t wait to taste it!

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- Sheryl on November 22, 2020 at 8:51 am said:
  
  Hi Lonnie, love that cheesecake!
  
  Reply ↓
Gina on November 24, 2020 at 12:58 pm said:

I am using this recipe to make my FIRST ever cheesecake! Recipe is super easy to understand and it’s painless to make! It’s currently in the oven and I cannot wait until Thanksgiving!

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- Sheryl on November 24, 2020 at 2:50 pm said:
  
  Yay that’s awesome Gina!
  
  Reply ↓
Debbie on November 24, 2020 at 7:11 pm said:

How do you make sugared pecans and Carmel sauce

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- Sheryl on November 24, 2020 at 10:26 pm said:
  
  Hi Debbie, the link to both those recipes is at the bottom of the recipe card.
  
  Reply ↓
Tamara on November 25, 2020 at 2:14 pm said:

Do you cover the cheesecake when you place it in the refrigerator overnight after baking?

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- Sheryl on November 25, 2020 at 4:55 pm said:
  
  Hi Tamara, you can cover it with foil. Make sure the foil doesn’t touch the cheesecake.
  
  Reply ↓
Willie Onan on October 10, 2021 at 4:06 pm said:

Can you use a store bought crust for this

Reply ↓
- Sheryl on October 11, 2021 at 8:43 am said:
  
  Hi Willie, Any crust should work. Keep in mine the baking time.
  
  Reply ↓
Tammy on November 29, 2021 at 4:10 pm said:

I made this yesterday with the pecans and This is the most delicious thing I have ever made. It’s very rich but the textures and flavors are wonderful.

Reply ↓
- Sheryl on November 30, 2021 at 1:59 pm said:
  
  Thank You Tammy! I’m so glad you liked the recipe.
  
  Reply ↓

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Pumpkin Cheesecake