Pumpkin Cheesecake
Prep time
Cook time
Total time
Serves: 8
  • 1¾ cup graham cracker crumbs (I used the boxed kind)
  • 3 tablespoon light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 stick (8 tablespoons) unsalted butter, melted
Cheesecake Filling
  • 3, 8 ounce packages cream cheese, room temperature
  • 1, 15 ounce can pure pumpkin puree (no sugar added)
  • 3 eggs plus 1 yolk, room temperature
  • ¼ cup sour cream or plain greek yogurt
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • ¾ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons pure vanilla extract
Other Ingredients
  • Heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoons pure vanilla.
  • Or you could use cool whip or prepared whipped cream.
  1. Preheat oven to 350 degrees and grease a 9 inch pie pan or springform pan, set aside.
  2. In a bowl, mix together the crust ingredients and press into prepared pie pan; set aside.
  3. Using a mixer, beat the cream cheese until smooth. Add the rest of the ingredients: pumpkin puree, eggs, sour cream, granulated sugar, brown sugar, flour, cinnamon, pumpkin pie spice and vanilla and mix, scraping down sides of bowl as necessary, until well combined. Pour into prepared pie pan, place pan on a baking sheet and bake for 1 hour (check at 50 minutes just in case you have a hot oven, remove and let cool. The center should be giggle, if it starts to crack, it's over baked. Cover with plastic wrap and chill for several hours or overnight.
  4. If you're making whipped cream from scratch, place all ingredients into a mixer fitted with a whisk attachment (hand-held mixers work too) and whisk on medium-high speed until fluffy. Pipe on cheesecake and enjoy.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/pumpkin-cheesecake/