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Updated: Nov 3, 2020

Fall is in full swing! 'Tis the season for pumpkin flavored everything including cheesecake! This decadent pumpkin cheesecake is the perfect finale to a warm home cooked meal. If you love cheesecake, you will certainly love this rendition. And if you're not much of a dessert person, don't be shy to give it a try! This recipe is not overly sweet and it has the perfect amount of pumpkin spice flavor! Recipe adapted from Natasha's Kitchen.



Cheesecake Crust

  • 1½ cups of graham cracker crumbs (about 15 whole graham crackers)

  • 6 Tablespoons melted, unsalted butter

  • 1 Tablespoon light brown sugar

  • ½ Teaspoon of cinnamon

Cheesecake Filling

  • 3 (8-oz) packages of cream cheese at room temperature

  • 1½cups of light brown sugar

  • 15 oz canned pumpkin pie mix

  • 4 large eggs

  • ¼ cup of sour cream

  • 2 Tablespoons of all-purpose flour

  • 2 Teaspoons of pumpkin pie spice

  • ¼ teaspoon of salt

  • 1 tablespoon of vanilla extract



  1. Preheat oven to 350 degrees Fahrenheit

  2. Pulse graham crackers in food processor until you get fine crumbs

  3. In a medium bowl, add 1.5 cups of graham cracker crumbs, 1 tablespoon of light brown sugar, 1/2 teaspoon of cinnamon, and 6 tablespoons of unsalted melted butter and stir together.

  4. Cover the bottom of a 9-inch spring form pan with aluminum foil to prevent any leakage. Then transfer crust mixture to pan and press down on bottom of the pan adding some crust onto the walls of the pan.

  5. Bake crust at 350 for 8 minutes, then let cool to room temperature

6. Add the cream cheese and 1.5 cups of light brown sugar to mixer on low/medium speed until light and fluffy.

7. Then in separate bowl, add 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 tablespoons flour, 2 teaspoons pumpkin pie spice, 1/4 teaspoon of salt and 1 tablespoon of vanilla extract and whisk together.

8. Add this to the cream cheese mixture and mix until well combined.

9. Transfer filling into the pre-baked crust and bake for 1 hour at 350 degrees F.

10. Turn off oven and let cheesecake sit in the oven for 45 minutes before removing. Then let cool to room temperature and refrigerate for at least 8 hours.



It's best if the cheesecake has been chilling in the refrigerator for about 8 hours before serving, so we recommend making this recipe about 11 hours or the day before serving. Also highly recommend investing in a kitchen aid mixer or handheld mixer. I have tried to mix the cheesecake filling by hand before and it was not fun. Feel free to top with some whipped cream or caramel sauce for the sweet tooths out there and a little sprinkle of pumpkin pie spice. The number of aprons we give this recipe is ...


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