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Decadent Pumpkin Cheesecake

By Tracey StatenOctober 5, 2026Cheesecakes, Desserts

Prep

10 minutes

Cook

70 minutes

Servings

12 people

Decadent Pumpkin Cheesecake

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Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted

Filling

  • 2 (8 oz) packages
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 tablespoons flour
  • 1 (15 oz) can pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg

Sour Cream Topping

  • 16 oz sour cream
  • 6 tablespoons sugar
  • 3 teaspoons vanilla

Products used in this recipe

Cream Cheese - Case

Cream Cheese - Case

$34.95

Salted Butter - Case

Salted Butter - Case

$64.95

Instructions

Crust

  1. Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
  2. Press the mixture evenly into the bottom of a 10-inch springform pan.

Pie filling

  1. Preheat the oven to 350°F.
  2. Beat the cream cheese, sugar, eggs, and flour until very creamy.
  3. Stir in the pumpkin, cinnamon, vanilla, lemon peel, ginger, and nutmeg.
  4. Mix until smooth, then pour over the crust.
  5. Bake for 1 hour and 10 minutes, or until a knife inserted into the center comes out clean.

Sour Cream Toppinng

  1. Mix the sour cream, sugar, and vanilla until smooth.
  2. Pour over the cheesecake immediately after it comes out of the oven, while it is still hot.
  3. Chill for at least 4 hours before serving.
Tracey Staten

Author

Tracey Staten

Tracey Staten joined High Desert Milk to help launch and oversee the company's new retail division, managing order fulfillment as the operation continues to grow. She also provides administrative support for High Desert Milk's broader fulfillment operations.