There’s no better way to celebrate the fall season than with a delicious dessert with autumn flavors.
This pumpkin cheesecake has a creamy texture with subtle spice and is delicious by itself but is over-the-top amazing when layered with a tangy sour cream mixture and baked in a pecan graham cracker crust.
Whether you’re hosting a holiday gathering or just want to indulge in a yummy fall dessert, every bite of this cheesecake is irresistible.
If you’re a fan of Costco’s Pumpkin Cheesecake, I have a feeling you’re going to love this recipe!
- Prep Time: 30 minutes
- Bake Time: 1 hour
- Cooling Time: 1 hour
- Total Time: 2 hours and 30 minutes
- Prep Level: Beginner +

Reasons Why I Love This Pumpkin Cheesecake Recipe
Seasonal Flavors: Pumpkin, cinnamon, pecans, and cloves bring all the best fall flavors into one delicious dessert.
Rich and Creamy Texture: The combination of pumpkin puree and cream cheese creates a smooth melt-in-your-mouth texture.
Make-Ahead Friendly: Pumpkin cheesecake is a great dessert to make ahead, giving you more time and less stress during the holiday season.
Crowd-Pleaser: This cheesecake is always a hit. It’s a unique twist on traditional pumpkin desserts.
Pumpkin Cheesecake Ingredients


Crust
- Graham cracker crumbs: I use Kellogg’s packaged crumbs, or you pulse about 12 whole graham crackers and pulse them in a food processor.
- Sugar
- Unsalted butter
- Cinnamon
- Pecan pieces
Cheesecake Filling
- Cream cheese
- Light brown sugar
- Pumpkin puree
- Large eggs
- Vanilla extract
- Splash of bourbon (optional)
- Pumpkin spice
- Ground cloves
- Salt
- Heavy whipping cream
Topping
- Full-fat sour cream
- Sugar
- Vanilla extract or bourbon
- Optional: Fresh ground nutmeg to dust
Steps To Making Pumpkin Cheesecake
1. Prepare the crust
2. Make the cheesecake filling
3. Bake the cheesecake
4. Cool the cheesecake
5. Prepare the sour cream topping
6. Add the topping and chill

Helpful Tools and Equipment
- Medium bowl
- Large mixing bowl
- Measuring cups
- Measuring spoons
- 9-inch springform pan with a 3-inch wall
- Mixer: Electric (handheld or standing with paddle attachment)
- Whisk
- Rubber spatula
- Wire rack
Instructions
How to Make the Crust


Preheat oven. Mix the graham cracker crumbs, sugar, cinnamon, pecan pieces, and melted butter in a medium bowl until combined.


Pour the crust mixture into a springform pan. Using your fingertips or a small measuring cup, press the crumb mixture into the bottom of a springform pan and about 1” up the sides of the pan.
Bake until light brown. Remove from oven, place on a wire rack, and cool to room temperature.
How to make the Pumpkin Cheesecake Filling


Preheat oven. In a large bowl or the bowl of your standing mixer with the paddle attachment, beat cream cheese and the brown sugar (see Tips) on medium speed until light and fluffy, scraping down the bowl sides once to make sure there are no chunks of cream cheese.


Whisk the pumpkin puree and eggs in a separate medium-size mixing bowl. Next, add the pumpkin spice, ground cloves, salt, vanilla extract, and bourbon (if using). Whisk just until mixed.


Add the heavy cream and whisk until well combined.


Add this pumpkin mixture to the cream cheese mixture. Mix until well combined, scraping down the sides of the bowl as needed. Avoid over-mixing.


Pour the cheesecake filling into the cooled pre-baked graham cracker crust and smooth the top with a rubber spatula. Place the pan on the center rack of the oven and bake until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly (a propped wooden spoon works great), and let the cheesecake cool in the oven.


Remove the cake and place it on a wire rack to cool to room temperature. Once the cheesecake has cooled, carefully remove it from the springform pan.
Prepare the Sour Cream Topping


When the cheesecake has cooled to room temperature, whisk the sour cream, sugar, and vanilla extract (or bourbon) in a small bowl until smooth.


Gently spread the sour cream topping over the top. Cover and refrigerate for at least 4 hours, overnight is best (see Tips). Sprinkle with fresh nutmeg (optional). Serve fully chilled.
See the recipe card below for complete measurements and cooking times.

Pumpkin Cheesecake Tips
- For an even, solid layer crust, firmly press the graham cracker crumb mixture to ensure that it holds together once baked.
- “Packed” brown sugar is when it holds its shape as it comes out of the measuring cup.
- Chilling a cheesecake for at least 4 hours allows the flavors to develop and to be fully set.
- Avoid over-mixing. Over-mixing allows too much air into the batter, which can cause the cheesecake to puff up and then crack as it cools.
- If you’ve had issues with your cheesecakes cracking, add a little flour (about 2 tablespoons) to the filling. Adding a bit of starch interacts with the egg protein, improves the texture, and helps prevent cracking.

Frequently Asked Questions
How long does pumpkin cheesecake last?
Pumpkin cheesecake can be stored in the refrigerator for up to 5 days in a well-covered container.
Can I freeze pumpkin cheesecake?
Absolutely! To freeze, allow the cheesecake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator. Top with the sour cream sauce before serving.
Can I make this cheesecake ahead of time?
Yes, making the cheesecake a day or two ahead of time enhances the flavors. Cover and store in the fridge. Add the sour cream topping right before serving if desired.
Can I skip the sour cream topping?
Yes, you can skip the sour cream topping. The cheesecake is delicious on its own. Other toppings that are wonderful are caramel sauce, whipped cream, or toasted pecans.
Pumpkin Cheesecake with Sour Cream Topping

This pumpkin cheesecake has a creamy texture with subtle spice, layered with a tangy sour cream sauce and baked in a pecan graham cracker crust.
Ingredients
- Crust:
- 1.5 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter – melted
- 1 teaspoon ground cinnamon
- 1/4 cup pecan pieces
- Filling:
- 24 ounces cream cheese (3 – 8 ounce packages) softened
- 1.5 cups light brown sugar – lightly packed (see Tips)
- One can of pumpkin puree – (15 ounces)
- 3 large eggs – room temperature
- 1 tablespoon pure vanilla extract
- Splash of bourbon – about 1 tablespoon (optional)
- 1 tablespoon pumpkin spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- Topping:
- 1 cup full-fat sour cream
- 1.5 tablespoons sugar
- 1 teaspoon vanilla extract or bourbon
- Optional: fresh ground nutmeg to dust
Instructions
Prepare The Crust
- Preheat oven to 350° F.
- Mix the graham cracker crumbs, sugar, cinnamon, pecan pieces, and melted butter in a medium bowl until combined.
- Pour the crust mixture into a 9-inch springform pan.
- Using your fingertips or a small measuring cup, press the crumb mixture into the bottom of a springform pan and about 1” up the sides of the pan.
- Bake at 350°F for 8 to 10 minutes.
- Remove from oven, place on a wire rack, and cool to room temperature.
Pumpkin Cheesecake Filling
- Preheat oven to 350° F.
- In a large bowl or the bowl of your standing mixer with the paddle attachment, beat the softened cream cheese and the brown sugar on medium speed until light and fluffy, scraping down the bowl sides once to make sure there are no chunks of cream cheese. Mix for approximately 5 minutes.
- Whisk the pumpkin puree and eggs in a separate medium-size mixing bowl. Next, add the pumpkin spice, ground cloves, salt, vanilla extract, and bourbon (if using). Whisk just until mixed. Add the heavy cream and whisk until well combined.
- Add this pumpkin mixture to the cream cheese mixture. Mix on low speed just until well combined, scraping down the sides of the bowl as needed. Avoid over-mixing.
- Pour the cheesecake filling into the cooled pre-baked crust and smooth the top with a rubber spatula.
- Place the pan on the center rack of the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door slightly (a propped wooden spoon works great), and let the cheesecake cool in the oven for 1 hour.
- Remove the cake and place it on a wire rack to cool to room temperature. Once the cheesecake has cooled, carefully remove it from the springform pan by running a blunt knife along the sides to release it from the pan.
Prepare the Sour Cream Topping
- When the cheesecake has cooled to room temperature, whisk the sour cream, sugar, and vanilla extract (or bourbon) in a small bowl until smooth.
- Gently spread the sour cream topping over the top. Cover and refrigerate for at least 4 hours, overnight is best (see Tips).
- Serve fully chilled.
Notes
Helpful Tools and Equipment
- Medium bowl
- Large mixing bowl
- Measuring cups
- Measuring spoons
- 9-inch springform pan with a 3-inch wall
- Mixer: Electric (handheld or standing with paddle attachment)
- Whisk
- Rubber spatula
- Wire rack
Pumpkin Cheesecake Tips
Press cracker crumb mixture firmly into the pan to ensure that it holds together once baked.
“Packed” brown sugar should hold its shape as it comes out of the measuring cup.
Chilling a cheesecake for at least 4 hours allows the flavors to develop and to be fully set.
Avoid over-mixing. It allows too much air into the batter, which can cause the cheesecake to puff up and then crack as it cools.
If you’ve had issues with your cheesecakes cracking, add a little flour (about 2 tablespoons) to the filling. Adding a bit of starch interacts with the egg protein, improves the texture, and helps prevent cracking.
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