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Lifting slice of pumpkin cheesecake topped with white sour cream topping out of the whole cake.

Easy Pumpkin Cheesecake

If you are looking for the perfect creamy pumpkin cheesecake, you are in the right place. The cheesecake is easy to put together and the optional sour cream topping takes it to the next level.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Additional Time2 hours
Total Time3 hours 25 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

Crust

  • 1½ cups graham cracker crumbs about 1 sleeve graham crackers
  • 4 Tablespoons butter

Pumpkin Cheesecake

  • 16 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 4 large eggs at room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice

Sour Cream Topping

  • 1 cup sour cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
Makes: 9inch round, 3inch height
US Customary - Metric

Instructions

  • Preheat oven to 300°F
  • Place the 1½ cups graham cracker crumbs in the bottom of a 9 inch springform pan, add melted 4 Tablespoons butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.
  • Make sure the cream cheese is really softened. In a large bowl, whip the 16 ounces cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times. Stir in the 14 ounces sweetened condensed milk and 2 teaspoons vanilla extract until smooth.
  • Add the 4 large eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.
  • Stir in the 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice.
  • Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
  • Bake until the middle just barely jiggles, about 1 hour.
  • Crack the oven door and allow the cheesecake to cool slowly.
  • Mix together 1 cup sour cream, 3 Tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over cooled cheesecake.
  • Chill at least a couple of hours, preferably over night.

Notes

This recipe works best with full fat dairy. So use regular cream cheese and sour cream if possible.
Gingersnap crumbs would make a delicious crust in place of the graham crackers.
The sour cream topping is optional, but it adds a layer of flavor and visual appeal.

Nutrition

Serving: 1Serving | Calories: 394kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 288mg | Potassium: 281mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4089IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 1mg
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