Barbara’s Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: Intermediate

Let me start off by saying we love pumpkin! Pumpkin coffee, pumpkin creamer, pumpkin pie, etc. You get the idea. We always have a pumpkin dessert on Thanksgiving and this pumpkin cheesecake is tied with Teresa's Pumpkin Roll for all-time favorite. After having his first piece a good friend of mine said 'OMG! I'm in pumpkin heaven'. If you love pumpkin & cheesecake you're in for a real treat. 😋 😋



  • 9-inch springform pan
  • 1¾ cups graham cracker crumbs (or crushed Biscoff cookies)
  • 3 Tablespoons light brown sugar
  • 1/2 tsp ground cinnamon
  • 4 Tablespoons melted unsalted butter

Filling: All ingredients should be at room temperature, including the eggs, to properly act as an emulsifier.

  • 3 (8-oz) packages cream cheese, cubed and at room temperature
  • 1 (15-oz) can pureed pumpkin (do not use pumpkin pie mix)
  • 1/4 cup sour cream
  • 3 eggs
  •  1 egg yolk
  • 1½ cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tablespoons all-purpose flour
  • 1 tsp vanilla extract or paste


  1. Pre-heat oven to 350ºF.
  2. Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake.  Set aside.
  3. Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
  4. Add the melted butter & combine. Press down flat into a 9-inch springform pan. Use the bottom of 1-cup measuring cup to smooth evenly. Set aside.
  5. Filling: Using a stand mixer with a paddle attachment, mix the cream cheese on medium until completely smooth.
  6. Add the pumpkin, sour cream, sugar, eggs, egg yolk, and spices.
  7. Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
  8. Pour into graham cracker crust. Spread out evenly.
  9. Place the springform pan into a larger pan or rimmed baking sheet. Once you place it in the oven, pour hot water into the larger pan to a depth of 1-inch up the sides of the springform pan.
  10. Bake in the oven for 1 hour. Remove from the oven and let sit for 15 minutes.
  11. Once cooled, place paper towels over top to absorb any condensation & cover with plastic wrap. Refrigerate for at least 4 hours , preferably overnight.
  12. Top with some whipped cream & sprinkle a little cinnamon on top. Enjoy.

Notes: For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1 to 1 Gluten-Free Flour and use gluten-free graham cracker crumbs.

You can make this 1 or 2 days before and keep refrigerated until ready to serve.

This is the perfect dessert with a cup of coffee after a tasty Thanksgiving dinner.  It also makes a great dessert for a Halloween party, just add some black ribbon bats on black wire. No need to wait for a holiday. You can enjoy this delicious dessert all year round.


Recipe adapted from Paula Deen

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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