Creamy Pumpkin Cheesecake

With its sweetened sour cream topping, this cinnamon-laced Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around! That sour cream layer gives both a nice flavor balance with the pumpkin deliciousness below and a beautiful finish to the top of the cheesecake.

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Truly, folks, this is the best Pumpkin Cheesecake I've ever had. 

Two creamy layers sit atop a cinnamon-laced graham cracker crust, creating amazing deliciousness. The thick pumpkin cheesecake layer is ultra-creamy and spiced just right with a touch of cinnamon and nutmeg. Once baked, that creamy pumpkin cheesecake filling is then topped with a sweetened sour cream layer and baked just a few minutes more. The sour cream layer gives both a nice flavor balance with the pumpkin below and a beautiful finish to the top of the cheesecake.

I was blessed to have been given this fabulous recipe by a friend of mine at my bridal shower many years ago. Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box. -- So sweet. I truly think it is one of the most wonderful, touching, and cherished gifts I've ever received.

This cinnamon-laced Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around!

And believe me, we've devoured this creamy Pumpkin Cheesecake as our favorite Thanksgiving dessert every year since.

Now, what's the secret to achieving this cheesecake's ultra-creamy texture? -- Making sure your cream cheese and eggs are at room temperature before mixing the cheesecake batter. We're not just talking setting them out for about 10 minutes before getting started to just take the chill off them. -- No, that for sure won't give you a super creamy pumpkin cheesecake.  

To get truly beautifully creamy texture, set the cream cheese and eggs out at least a few hours before you plan to begin making the cheesecake. I usually set them out about 4 or 5 hours in advance.

What's to Love About This Recipe?

• Great pumpkin flavor - The pumpkin cheesecake filling is spiced just right with a touch of cinnamon and nutmeg, and beautifully flavor-balanced with its sweetened sour cream topping.
• Super creamy texture - With its sour cream topping atop thick pumpkin cheesecake, this truly may just be the creamiest, tastiest cheesecake around.
• Cinnamon-laced graham cracker crust - A touch of cinnamon in the cheesecake's graham cracker crust further amps up the cheesecake's fabulous flavor.
• Perfect Thanksgiving or fall dessert - Pumpkin cheesecake is a perfect dessert for enjoying Thanksgiving and fall's quintessential favorite flavor!

Creamy Pumpkin Cheesecake Ingredients:

With this Pumpkin Cheesecake, creamy pumpkin filling and a layer of sweetened sour cream  sit atop a cinnamon-laced graham cracker crust, creating amazing deliciousness.

For the graham cracker crust, you'll need:

• Graham cracker crumbs - The foundation of the crust. Use prepared boxed graham cracker crumbs for ease, or make your own by pulsing whole graham crackers in a food processor.

• Granulated sugar - Sweetens the graham cracker crumbs and helps create a flavorful crust.

• Ground cinnamon - The secret to making a super flavorful crust! A touch of cinnamon in the crust beautifully compliments the cinnamon-laced pumpkin cheesecake it supports.

• Melted butter - Serves as the binder for the crust. We recommend using unsalted butter.

For the pumpkin cheesecake filling, you'll need:

• Pumpkin - Canned 100% pure pumpkin brings the pumpkin element and creates the pumpkin base of the cheesecake. Be sure to grab 100% pure pumpkin, not pumpkin pie filling, at the grocery store. -- You want just the pumpkin, and not all the other stuff added in.

• Cream cheese - Creates the creamy base of the cheesecake. Use regular, full-fat cream cheese for the best result. Reduced-fat versions of cream cheese just don't work the same and achieve the creamy cheesecake result we all know and love.

• Granulated sugar - The cheesecake filling's primary sweetener.

• Brown sugar - Works with the recipe's granulated sugar to sweeten the cheesecake, and provides nice rich flavor.

• Evaporated milk - The liquid element of the cheesecake batter. Evaporated milk creates richer flavor than does regular milk.

• Eggs - Binds and thickens the cheesecake as it bakes, providing structure to the finished cake.

• Cornstarch - A thickening agent that supplements the eggs to further thicken the cheesecake mixture as it bakes.

• Ground cinnamon & nutmeg - Classic pumpkin spices that season the filling and create a super flavorful cheesecake.

For the sweetened sour cream topping, you'll need:

• Sour cream - It wouldn't be sour cream topping without the sour cream! Choose regular, full-fat sour cream for the best texture result. Though reduced-fat sour cream will work, as well.

• Granulated sugar - Nicely sweetens the sour cream.

• Vanilla extract - Flavors the sour cream topping. Use 100% pure vanilla extract, rather than imitation, for the best result.

How to Make Creamy Pumpkin Cheesecake:

To get a creamy Pumpkin Cheesecake going, start by making the graham cracker crust.

Combine graham cracker crumbs, some granulated sugar, and a bit of ground cinnamon in a mixing bowl. Add in some melted butter and stir together until all the graham cracker crumbs are moistened.

Then press the graham cracker mixture into the bottom of a springform pan and bake it for just a few minutes to bring the crust ingredients together.

Then mix together the pumpkin cheesecake batter, with cream cheese and 100% pure pumpkin as its base.

For the best creamy texture in the finished baked cheesecake, be sure your cream cheese and eggs are at room temperature before mixing the cheesecake batter.

Pour the pumpkin cheesecake batter into the springform pan on top of the pre-baked graham cracker crust. Then pop it in the oven to bake for about an hour.

While the pumpkin cheesecake is baking, mix up the sour cream topping by combining sour cream, granulated sugar, and vanilla extract in a small mixing bowl.

Let this stand at room temperature while the cheesecake finishes baking, which allows the sugar to fully dissolve into the sour cream.

Once the pumpkin cheesecake has baked, give the sour cream topping a final stir to make sure the sugar is nicely incorporated.  Then spoon the topping onto the cheesecake, spreading it evenly.

Pop the cheesecake back in the oven and bake for another 5 minutes to "set" the sour cream topping.

Allow the baked cheesecake to cool at room temperature until it's just slightly warm. Then cover and refrigerate it over night to fully chill and set.

Once chilled, remove the springform pan ring. And then you're ready to enjoy the pumpkin cheesecake deliciousness!

And oh, you're in for a totally tasty pumpkin treat. -- Because with its cinnamon-laced pumpkin filling and sweetened sour cream topping, this Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around.

Check out these other delicious pumpkin sweet treats:

• Pumpkin Caramel Trifle
• Pumpkin Yum Yum
• Impossible Pumpkin Pie
• Pumpkin Slab Pie
• Sweet Potato Pumpkin Pie
• No-Bake Pumpkin Cream Pie
• Pumpkin Cake Roll
• No-Bake Chocolate-Pumpkin Icebox Cake
• Chocolate Chip Pumpkin Dump Cake
• Easy Pumpkin Ice Cream
• More dessert recipes

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Dessert

American

Yield: 10-12 servings

Author: Tracey | The Kitchen is My Playground

Creamy Pumpkin Cheesecake

With its sweetened sour cream topping, this cinnamon-laced Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around! That sour cream layer gives both a nice flavor balance with the pumpkin deliciousness below and a beautiful finish to the top of the cheesecake.

Prep time: 30 MinCook time: 1 H & 15 MTotal time: 1 H & 45 M

Ingredients

For the graham cracker crust:

• 1 1/2 c. graham cracker crumbs
• 1/4 c. granulated sugar
• 1 tsp. ground cinnamon
• 1/3 c. butter, melted

For the pumpkin cheesecake:

• 3 (8 oz.) packages cream cheese
• 1 c. granulated sugar
• 1/4 c. light brown sugar
• 2 eggs
• 1 (15 oz.) can 100% pure pumpkin
• 2/3 c. evaporated milk
• 2 T. cornstarch
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

For the sour cream topping:

• 1 (16 oz.) container sour cream
• 1/3 c. granulated sugar
• 1 tsp. vanilla extract

Instructions

Prepare the graham cracker crust:

1. Combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper.
2. Bake at 350℉ for 6-8 minutes. Do not let it brown.
3. Remove from oven and set aside while you finish preparing the pumpkin cheesecake filling.

Prepare the pumpkin cheesecake:

1. Make sure your cream cheese and eggs are at room temperature (this is important!) -- set them out on the counter several hours before preparing the cheesecake.
2. Beat cream cheese, granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well.
3. Pour into prepared crust.
4. Bake at 350℉ for 60-65 minutes, until the edge is set and the middle still jiggles slightly.

Prepare the sour cream topping:

1. Combine sour cream, granulated sugar, and vanilla.
2. Spread over baked cheesecake. Bake for 5 minutes more.
3. Cool at room temperature until just slightly warm. Cover and refrigerate over night before serving.

Similar Recipes

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Pumpkin Caramel Trifle

Pumpkin Yum Yum

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