Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake


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This cheesecake is amazing! It’s creamy, fluffy, and has the perfect touch of spice. It may take awhile to set, but it’s totally worth it!

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Time needed

9 hour preparation + 3 hour cooking

Serving Size / Yield

12 servings


  • 2 ½ C. graham crackers, crushed
  • 2 ¾ C. sugar
  • 2 C. whipped cream
  • 12 Tbs. unsalted butter
  • 1 (15 oz.) can pumpkin puree
  • 2 lb. cream cheese
  • ¼ C. sour cream
  • 6 eggs, beaten
  • 1 tsp. ground ginger
  • ¼ tsp. ground cloves
  • ⅓ C. pecans, chopped
  • 2 ½ tsp. ground cinnamon
  • 1 Tbs. vanilla
  • Salt

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Preheat the oven to 325 degrees. Mix the butter, graham crackers, and ¼ cup of the sugar. Press the mixture in a 10-in. Springform pan. Bake the crust for about 15 minutes until it’s golden brown. In a standing mixer, whisk the cream cheese until it’s smooth. Add in the sugar and continue to mix. Add in the sour cream. Then, mix in the eggs, pumpkin, vanilla, salt, and spices. Boil water and pour it in a roasting pan. Wrap foil around the cheesecake pan, pour in the cheesecake batter and place it in the roasting pan. Bake the cake for 1 hour and 45 minutes. The outside of the cake should be firm, the middle should be loose. Open the oven for 10 minutes before reclosing it and continuing to bake the cake for another hour. Refrigerate the cheesecake for at least 8 hours. Bring the dessert to room temperature before serving.

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