Creamy Pumpkin Cheesecake

October 27, 2022
With its sweetened sour cream topping, this cinnamon-laced Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around! That sour cream layer gives both a nice flavor balance with the pumpkin deliciousness below and a beautiful finish to the top of the cheesecake.

Slice of Creamy Pumpkin Cheesecake Image

Truly, folks, this is the best Pumpkin Cheesecake I've ever had. 

Two creamy layers sit atop a cinnamon-laced graham cracker crust, creating amazing deliciousness. The thick pumpkin cheesecake layer is ultra-creamy and spiced just right with a touch of cinnamon and nutmeg. Once baked, that creamy pumpkin cheesecake filling is then topped with a sweetened sour cream layer and baked just a few minutes more. The sour cream layer gives both a nice flavor balance with the pumpkin below and a beautiful finish to the top of the cheesecake.

I was blessed to have been given this fabulous recipe by a friend of mine at my bridal shower many years ago. Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box. -- So sweet. I truly think it is one of the most wonderful, touching, and cherished gifts I've ever received.

This cinnamon-laced Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around!

And believe me, we've devoured this creamy Pumpkin Cheesecake as our favorite Thanksgiving dessert every year since.

Now, what's the secret to achieving this cheesecake's ultra-creamy texture? -- Making sure your cream cheese and eggs are at room temperature before mixing the cheesecake batter. We're not just talking setting them out for about 10 minutes before getting started to just take the chill off them. -- No, that for sure won't give you a super creamy pumpkin cheesecake.  

To get truly beautifully creamy texture, set the cream cheese and eggs out at least a few hours before you plan to begin making the cheesecake. I usually set them out about 4 or 5 hours in advance.

Fork Bite of Creamy Pumpkin Cheesecake Image

What's to Love About This Recipe?

  • Great pumpkin flavor - The pumpkin cheesecake filling is spiced just right with a touch of cinnamon and nutmeg, and beautifully flavor-balanced with its sweetened sour cream topping.
  • Super creamy texture - With its sour cream topping atop thick pumpkin cheesecake, this truly may just be the creamiest, tastiest cheesecake around.
  • Cinnamon-laced graham cracker crust - A touch of cinnamon in the cheesecake's graham cracker crust further amps up the cheesecake's fabulous flavor.
  • Perfect Thanksgiving or fall dessert - Pumpkin cheesecake is a perfect dessert for enjoying Thanksgiving and fall's quintessential favorite flavor!

Serving a Slice of Creamy Pumpkin Cheesecake Image

Creamy Pumpkin Cheesecake Ingredients:

With this Pumpkin Cheesecake, creamy pumpkin filling and a layer of sweetened sour cream  sit atop a cinnamon-laced graham cracker crust, creating amazing deliciousness.

For the graham cracker crust, you'll need:

  • Graham cracker crumbs - The foundation of the crust. Use prepared boxed graham cracker crumbs for ease, or make your own by pulsing whole graham crackers in a food processor.

  • Granulated sugar - Sweetens the graham cracker crumbs and helps create a flavorful crust.

  • Ground cinnamon - The secret to making a super flavorful crust! A touch of cinnamon in the crust beautifully compliments the cinnamon-laced pumpkin cheesecake it supports.

  • Melted butter - Serves as the binder for the crust. We recommend using unsalted butter.

Graham Cracker Crust Ingredients Image

For the pumpkin cheesecake filling, you'll need:

  • Pumpkin - Canned 100% pure pumpkin brings the pumpkin element and creates the pumpkin base of the cheesecake. Be sure to grab 100% pure pumpkin, not pumpkin pie filling, at the grocery store. -- You want just the pumpkin, and not all the other stuff added in.

  • Cream cheese - Creates the creamy base of the cheesecake. Use regular, full-fat cream cheese for the best result. Reduced-fat versions of cream cheese just don't work the same and achieve the creamy cheesecake result we all know and love.

  • Granulated sugar - The cheesecake filling's primary sweetener.

  • Brown sugar - Works with the recipe's granulated sugar to sweeten the cheesecake, and provides nice rich flavor.

  • Evaporated milk - The liquid element of the cheesecake batter. Evaporated milk creates richer flavor than does regular milk.

  • Eggs - Binds and thickens the cheesecake as it bakes, providing structure to the finished cake.

  • Cornstarch - A thickening agent that supplements the eggs to further thicken the cheesecake mixture as it bakes.

  • Ground cinnamon & nutmeg - Classic pumpkin spices that season the filling and create a super flavorful cheesecake.

Pumpkin Cheesecake Ingredients Image

For the sweetened sour cream topping, you'll need:

  • Sour cream - It wouldn't be sour cream topping without the sour cream! Choose regular, full-fat sour cream for the best texture result. Though reduced-fat sour cream will work, as well.

  • Granulated sugar - Nicely sweetens the sour cream.

  • Vanilla extract - Flavors the sour cream topping. Use 100% pure vanilla extract, rather than imitation, for the best result.

Creamy Pumpkin Cheesecake Sour Cream Topping Ingredients Image

How to Make Creamy Pumpkin Cheesecake:

To get a creamy Pumpkin Cheesecake going, start by making the graham cracker crust.

Combine graham cracker crumbs, some granulated sugar, and a bit of ground cinnamon in a mixing bowl. Add in some melted butter and stir together until all the graham cracker crumbs are moistened.

Then press the graham cracker mixture into the bottom of a springform pan and bake it for just a few minutes to bring the crust ingredients together.

Graham Cracker Crust in Springform Pan Image

Then mix together the pumpkin cheesecake batter, with cream cheese and 100% pure pumpkin as its base.

For the best creamy texture in the finished baked cheesecake, be sure your cream cheese and eggs are at room temperature before mixing the cheesecake batter.

Mixing Creamy Pumpkin Cheesecake Batter Image

Pour the pumpkin cheesecake batter into the springform pan on top of the pre-baked graham cracker crust. Then pop it in the oven to bake for about an hour.

Pouring Creamy Pumpkin Cheesecake Batter into Springform Pan Image

While the pumpkin cheesecake is baking, mix up the sour cream topping by combining sour cream, granulated sugar, and vanilla extract in a small mixing bowl.

Let this stand at room temperature while the cheesecake finishes baking, which allows the sugar to fully dissolve into the sour cream.

Mixing Pumpkin Cheesecake Sour Cream Topping Image

Once the pumpkin cheesecake has baked, give the sour cream topping a final stir to make sure the sugar is nicely incorporated.  Then spoon the topping onto the cheesecake, spreading it evenly.

Pop the cheesecake back in the oven and bake for another 5 minutes to "set" the sour cream topping.

Spooning Sour Cream Topping onto Baked Pumpkin Cheesecake Image

Allow the baked cheesecake to cool at room temperature until it's just slightly warm. Then cover and refrigerate it over night to fully chill and set.

Whole Pumpkin Cheesecake Removed from Springform Pan Image

Once chilled, remove the springform pan ring. And then you're ready to enjoy the pumpkin cheesecake deliciousness!

And oh, you're in for a totally tasty pumpkin treat. -- Because with its cinnamon-laced pumpkin filling and sweetened sour cream topping, this Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around.

Check out these other delicious pumpkin sweet treats:

Slice of Pumpkin Cheesecake on Dessert Plate Image
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

pumpkin cheesecake, pumpkin cheesecake recipe, creamy pumpkin cheesecake, pumpkin cheesecake with sour cream topping
Yield: 10-12 servings
Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake

With its sweetened sour cream topping, this cinnamon-laced Creamy Pumpkin Cheesecake may just be the creamiest, tastiest cheesecake around! That sour cream layer gives both a nice flavor balance with the pumpkin deliciousness below and a beautiful finish to the top of the cheesecake.
Prep time: 30 MinCook time: 1 H & 15 MTotal time: 1 H & 45 M


For the graham cracker crust:
  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/3 c. butter, melted
For the pumpkin cheesecake:
  • 3 (8 oz.) packages cream cheese
  • 1 c. granulated sugar
  • 1/4 c. light brown sugar
  • 2 eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 2/3 c. evaporated milk
  • 2 T. cornstarch
  • 1 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
For the sour cream topping:
  • 1 (16 oz.) container sour cream
  • 1/3 c. granulated sugar
  • 1 tsp. vanilla extract


Prepare the graham cracker crust:
  1. Combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper.
  2. Bake at 350℉ for 6-8 minutes. Do not let it brown.
  3. Remove from oven and set aside while you finish preparing the pumpkin cheesecake filling.
Prepare the pumpkin cheesecake:
  1. Make sure your cream cheese and eggs are at room temperature (this is important!) -- set them out on the counter several hours before preparing the cheesecake.
  2. Beat cream cheese, granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well.
  3. Pour into prepared crust.
  4. Bake at 350℉ for 60-65 minutes, until the edge is set and the middle still jiggles slightly.
Prepare the sour cream topping:
  1. Combine sour cream, granulated sugar, and vanilla.
  2. Spread over baked cheesecake. Bake for 5 minutes more.
  3. Cool at room temperature until just slightly warm. Cover and refrigerate over night before serving.
Did you make this recipe?
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Creamy Pumpkin Cheesecake - The creamiest, tastiest pumpkin cheesecake around! Cinnamon-laced creamy pumpkin cheesecake filling with sweetened sour cream topping sit atop a tasty graham cracker crust. A perfect Thanksgiving & fall dessert!


  1. yeah, I'm definitely behind on Christmas cards. usually I have them ready to go by now but I'm lagging this year.
    Pumpkin cheesecake is my favorite cheesecake. I'm always excited to see it on a menu.

  2. I think we are all a little behind on where we want to be. That cheesecake looks so drool worthy.

  3. Looks delicious! I love cheesecake, but wouldn't have thought to add pumpkin.

  4. This sounds so good!!! I can't wait to try it and have even sent this onto my daughter thinking she might like it.

  5. Isn't that always the case? It feels like we have loads of time and then Thanksgiving hits and then we're already behind! This cheesecake looks awesome. Yummy!

  6. I'm printing this recipe. It sounds delicious. I had some pumpkin cheesecake at the Cheesecake Factory and haven't been able to get it out of my mind!! Mmmmmmmmmm

  7. That sounds like the perfect Christmas treat! How delicious!

    Best wishes,

  8. Oh how I do love a good Cheesecake and with a Pumpkin addition-WOW! Sounds great. If it makes you feel better I haven't decorated or done Christmas cards yet either ;) You are not alone :) I'm stopping by from Sweet as Sugar Cookies :) Have a great weekend, now go get those lights strung :)

  9. Oh, this sounds like a great recipe! I will be giving it a try for the Holidays. I am also behind on my Christmas preparations and, like you, I had a "little trouble" with my tree lights. LOL It will all come together. No stressing here either! LOL

  10. Your Pumpkin Cheesecake looks amazing. Your topping looks perfect, I can't wait to try your recipe. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    A New Follower

  11. This looks so yummy. Great photos! Come visit us. We have a terrific giveaway from The Shabby Apple. A beautiful party dress.

  12. Your cake looks co creamy and delicious!
    I've never tasted a pumpkin cheesecake, and hopefully I'll make one soon

  13. Visiting from #LOBS and have to say that I can't wait to try this. My lips thank you more than my hips... but who needs skinny jeans anyway.

  14. I'm perplexed... there's no eggs in this recipe... is that right?

  15. Can I add the corn starch to the milk? Worried about lumps.

    1. I've never had any lumps from the cornstarch ... but certainly, you can add the cornstarch to the milk if you'd like. That will still work just fine.

  16. after the cheesecake is done how long do I have wait before putting the topping on??

    1. You don't wait ... you put it on after the cheesecake itself has baked for the specified time. You spread it on the top and then pop it all back in the oven for the additional 5 minutes of baking time noted in the "Topping" section of the recipe.

  17. This is the same recipe that appears on Nestle's Very Best Baking with the title "Pumpkin Cheesecake". A very good recipe that I've been using for about 20 yrs.

  18. Your cheesecake look stunning, I'm making a cheesecake with pumpkin in it soon and can't wait to enjoy it!

  19. I love that - "too blessed to stress". What a wonderful, meaningful saying! Love this pumpkin cheesecake too - it looks so creamy and luscious, Tracey. Pinning and sharing. Thank you so much for being a part of the Hearth and Soul Link Party.

  20. This cheesecake is absolutely delicious. I’ve made it several times now and it’s always a hit! In fact, while I’ve made many different types of cheesecakes since, this was the very first cheesecake I ever baked, a year or two ago. It is much requested now at work potlucks. Thank you for sharing the recipe.


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