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Easy Pumpkin Cheesecake

This easy to make cheesecake is the perfect pumpkin dessert for your Holiday Celebrations!
Prep Time25 mins
Cook Time1 hr 20 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin cheesecake, pumpkin desserts, thanksgiving recipes
Servings: 12 people
Author: elkeliving


  • spring form pan


Graham Craker Crust

  • 2 cups graham crackers blended until smooth (about a pack and a half)
  • ¼ cup sugar
  • ¼ teaspoon pink salt or sea salt
  • 7 tablespoon real butter melted
  • 1 teaspoon cinnamon
  • teaspoon nutmeg

Pumpkin Cheesecake filling

  • 4 blocks cream cheese softened to room temperature
  • ½ cup sour cream at room temperature
  • ¾ cup sugar
  • 3 eggs at room temperature
  • 2 tablespoon unbleached flour
  • 1 cup plain pumpkin puree at room temperature
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tsp vanilla extract

Maple drizzle

  • ¼ cup maple syrup
  • teaspoon pink salt or sea salt


Graham Cracker Crust

  • Preheat oven to 325
  • Prepare spingform pan by wrapping the bottom and edges with some aluminum foil to prevent leaking.
  • With a food processor blend grahm crackers until smooth.
  • Pour into a bowl and add stir in cinnamon and sugar.
  • Pour in melted butter and mix until its the consistancy of wet sand.
  • Pour into the springform pan and press in the bottom with the bottom of a measuring cup or your fingers. Dont worry about coming up high on the edges.
  • Bake at 325 for 10 minutes, them pull out and set aside while making filling.

Pumpkin Cheesecake filling

  • In a medium size bowl put in your softened cream cheese and blend until creamy and smooth.
  • Add sugar and eggs and mix until blended
  • Add sour cream, and pumpkin and blend until smooth.
  • Mix in flour, vanilla, and spices unil mixture is creamy and smooth
  • Pour over crust and smooth out with a spatula.
  • Bake at 325 between and 1 hour 15 and 1 hour 20 minutes.
  • To ensure its done. edges will pull away from the sides of the baking dish, but when you shake the pan the middle will seem a little underdone.
  • Remove from the oven and let cool about 2 hours then transition to fridge. Let stand in fridge for several hours or overnight.

Maple Drizzle

  • Before you serve the cheesecake make the drizzle.
  • Add Maple syrup and salt to a small sauce pan.
  • Bring to a boil then reduce to a simmer and simmer, and simmer for 4-5 minutes.
  • Let cool slightly to thicken a little, and drizzle on top of the cake or each individual piece.


  • Make sure you give enough time to let ingredients for filling set to room temperature.
  • After the cheesecake is cooked and cooled its best to allow it cool in the fridge for several hours or overnight.
  • Make the drizzle right before serving the cheesecake.
  • If you would like to make homemade whipped cream you can get the simple recipe here.
  • Buy a springform pan here
  • I use a Nutri-Bullet to blend the graham crackers. Buy a Nutri-Bullet here