Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe features a graham cracker crust and a homemade cheesecake filling made with cream cheese, pumpkin puree, and spices, for a creamy and delicious dessert.

From the Capper's Farmer recipe archive
Fall 2018

  • pumpkin cheesecake
    Pumpkin Cheesecake is just the thing when you want a rich and creamy dessert.
    Photo by Getty/rojoimages
  • pumpkin cheesecake

Yield: 8 servings

Enjoy learning about and choosing the best varieties of pumpkins, squash and other colorful fall fruits to incorporate into your favorite recipes!



  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick salted butter, melted


  • 3 packages (8 ounces each) cream cheese, softened
  • 2 cups pumpkin purée
  • 3 whole eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1-1/2 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.

To make Crust:

  1. In a medium bowl, whisk the graham cracker crumbs, sugar, and cinnamon together.
  2. Add the melted butter, and mix with a fork.
  3. Press mixture onto bottom of prepared pan. Set aside.

To make Filling:

  1. In a large bowl, beat cream cheese until smooth.
  2. Add pumpkin, eggs and egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves, and beat to combine.
  3. Add the flour and vanilla, and beat until thoroughly blended.
  4. Pour into crust-lined pan.

To bake and serve:

  1. Bake for 1 hour.
  2. Remove from oven, and let sit for 15 minutes.
  3. Cover with plastic wrap, and refrigerate for at least 4 hours before slicing and serving.

More from the Capper's Farmer recipe archives:

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