Pumpkin Cheesecake

Who knew cheesecake could be so delicious and easy? This cheesecake uses fresh pumpkin puree, but you can certainly use the canned variety if you’re short on time and fresh ingredients.

How to Make Pumpkin Cheesecake


  • 1-1/2 cups graham crumbs
  • 1/2 melted unsalted butter
  • 24 oz cream cheese at room temperature (3 packages)
  • 2 cups fresh pumpkin puree
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup flour
  • 1/4 cup sour cream
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 cup flour

Also, keep on hand a mixing bowl, mixer, spatula, 9-inch spring form pan and aluminum foil.

Step 1: Preheat the Oven
Preheat the oven to 350 F.

 Step 2: Make the Crust
Combine 1 ½ cups graham crumbs with ½ cup melted butter. Stir until well combined.

Add combined mixture to spring form pan and spread evenly along the bottom.


Step 3: Prepare the Filling

Use a mixer to blend the cream cheese until soft and smooth.

Add 2 cups pumpkin puree, 3 eggs, 1 cup sugar, 1 tsp vanilla, ¼ cup flour and then add your spices: ground cloves, nutmeg and cinnamon. Now, you can mix all the ingredients using a mixer or a whisk, whichever you prefer.

Mix until fully combined and smooth.

Step 4: Assemble and Bake

Pour the cream cheese mixture into the spring form pan.

Bake for 1 hour. Remove from oven and cool for 20 minutes.

Cover tightly with foil and refrigerate over night.

After refrigeration, slice and serve with whipped cream.

YUM! Let me know what you think! :)

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