• Graham Cracker Crumbs 2 cups
  • Brown sugar 4 tbsp
  • Melted butter 1/2 cup
  • Cream Cheese 3 cups
  • Pumpkin puree 1 1/2 cups
  • Eggs 3 • 130 kcal
  • Sour cream 1/4 cup
  • Cinnamon 1/2 tsp
  • Nutmeg 1/2 tsp
  • Cloves 1/4 tsp
  • Ginger 1/8 tsp
  • Salt 1/4 tsp • 1 kcal
  • Flour 2 tbsp
  • Vanilla 2 tsp
Calories refers to 100 gr of product

Pumpkin flavored cheesecake is an absolute must-make recipe this fall. The creaminess of the cheese cake and the perfectly blended spices that go along with pumpkin are the perfect combination. A brown sugar graham cracker crust is a nice touch to this recipe as well which gives it an even deeper, rich taste. If you have ever made a cheesecake before, then you will already be a pro at this recipe as it is as simple as any standard cheesecake. The key is all in the spices and the pumpkin! What a perfect dessert for the end of the day!

  • In a stand mixer with a paddle attachment, cream the cream cheese and sugar together until very smooth. Scrape down the sides of the bowl multiple times and allow the mixer to really smooth out all the lumps.
  • Add the pumpkin puree, eggs, and sour cream to the mixer and blend again until nice and smooth. You do not want to over mix the batter at this point as whipping the eggs too much may cause the cheesecake to crack in the oven. Keep the mixer on low speed and stop once the batter is smooth.
  • Add the spices, flour and vanilla to the mixer and blend until combined.
  • In a small bowl, combine the brown sugar, graham cracker crumbs and melted butter until thoroughly mixed. Press the crust into the bottom of an 8 inch spring form pan
  • Pour the cheesecake batter on top of the crust.
  • Wrap the pan in aluminum foil and bake in a water bath at 325 ̊F for about an hour or until the center of the cheesecake is nicely set. Allow to cool completely before serving.


-If you are able, make this cheesecake a day in advance and let it cool in the fridge overnight. The cheesecake will slice better and taste better when very cold.
-Try using mashed sweet potato in place of pumpkin puree for a sweet potato cheesecake!