Jennifer Davick
Hands-on Time
20 Mins
Total Time
11 Hours 55 Mins
Yield
Makes 12 servings

Cheesecake connoisseurs and pumpkin spice lovers, rejoice! You can put down the pumpkin pie recipe and file the pumpkin cookies ingredient list for later. We’ve found the perfect pumpkin cheesecake recipe that flawlessly combines your favorite fall flavors in one decadent dessert.

It all starts with the crust – an irresistible mixture of cinnamon and chocolate graham cracker crumbs that’s sure to tempt every single guest at your holiday table. Inside, a silky smooth pumpkin cheesecake filling (that’s sweet without being overpoweringly so) awaits. The trick here is sending that canned pumpkin for a spin in the food processor to create a perfectly smooth texture.

When it comes to the garnish, letting our inner pie designer loose is our favorite part. Second in our hearts only to cutting ourselves a slice (or two), creating a lovely leaf garnish is our version of cherry on top of a perfect fall dessert. Who doesn’t love getting creative with seasonal cookie cutters and piecrusts?

Once you’ve had that first bite, you know a second slice is likely inevitable with our seasonally perfect Pumpkin Cheesecake Recipe.

How to Make It

Step 1

Prepare Crust: Preheat oven to 325°. Stir together first 5 ingredients in a medium bowl until well blended. Press mixture onto bottom and 1 inch up sides of a lightly greased (with cooking spray) 9-inch springform pan. Bake 10 minutes. Let stand at room temperature until ready to use.

Step 2

Prepare Crust: Preheat oven to 325°. Stir together first 5 ingredients in a medium bowl until well blended. Press mixture onto bottom and 1 inch up sides of a lightly greased (with cooking spray) 9-inch springform pan. Bake 10 minutes. Let stand at room temperature until ready to use.

Step 3

Process pumpkin in a food processor 1 to 2 minutes or until very smooth. Stir together lemon juice and 1 1/2 cups pumpkin puree; reserve remaining pumpkin puree. Add pumpkin-lemon juice mixture to cream cheese mixture, and beat at low speed just until blended; pour into prepared crust.

Step 4

Bake at 325° for 50 minutes to 1 hour or until center of cheesecake jiggles. (Prepare Topping during last 10 minutes of bake time.)

Step 5

Prepare Topping: Stir together sour cream and 3 Tbsp. granulated sugar; reserve 1/3 cup sour cream-sugar mixture. Stir together remaining sour cream mixture, pinch of pumpkin pie spice, and reserved pumpkin puree.

Step 6

Remove cheesecake from oven. Gently spread sour cream-pumpkin mixture over cheesecake. Dollop with reserved 1/3 cup sour cream-sugar mixture; gently swirl with a knife.

Step 7

Remove cheesecake from oven. Gently spread sour cream-pumpkin mixture over cheesecake. Dollop with reserved 1/3 cup sour cream-sugar mixture; gently swirl with a knife.

Step 8

How to Make a Leaf Garnish: Cut refrigerated piecrusts into decorative shapes using seasonal cookie cutters. Arrange cutouts in a single layer on a baking sheet; score dough with the tip of a paring knife to create designs, if desired. Bake dough according to package directions until golden and done. Remove cutouts to a wire rack; cool and decorate as desired.