October 2021 Newsletter—Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

Serve 12


For the Crust:

  • 12 tablespoons unsalted butter, melted
  • 2 1/2 cups graham cracker crumbs
  • 1/4 cups sugar
  • Salt

For the Filling:

  • 24 oz cream cheese softened to room temperature
  • 3/4 cup brown sugar packed
  • 1/2 cup sugar
  • 1/3 cup sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1 cup pumpkin puree*
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 eggs room temperature


Preheat oven to 350F (175C)

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (Beat on medium-speed about 1-2 minutes, scraping down side occasionally).

Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.

Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.

Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).

Spread cheesecake batter evenly over prepared crust.

Transfer to oven and bake on 350F for 40 minutes or until center of cheesecake is set and bounces back to the touch.

Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.