The Best Pumpkin Cheesecake Ever!!! 100 Recipe

Name: The Best Pumpkin Cheesecake Ever!!! 100
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup graham cracker crumbs; 3 tbsp light brown sugar; 1/2 tsp ground cinnamon; 1 stick melted salted butter; 3 packages 8 oz cream cheese, room temperature; 15 oz can pureed pumpkin; 3 large eggs; 1 large egg yolk; 1/4 cup sour cream; 1 1/2 cup sugar; 1/2 tsp ground cinnamon; 1 tsp 1/8th teaspoon fresh ground nutmeg; 1 tsp 1/8th ground cloves; 2 tbsp all-purpose flour; 1 tsp vanilla extract

Servings: persons

1 3/4 cup graham cracker crumbs
3 tbsp light brown sugar
1/2 tsp ground cinnamon
1 stick melted salted butter
3 packages 8 oz cream cheese, room temperature
15 oz can pureed pumpkin
3 large eggs
1 large egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 tsp ground cinnamon
1 tsp 1/8th teaspoon fresh ground nutmeg
1 tsp 1/8th ground cloves
2 tbsp all-purpose flour
1 tsp vanilla extract

1
Preheat oven to 350F.
2
For crust: double the batch for two pies.
3
Made one for my obgyn office and had extra batter so I made ourselves another one.
4
Even though we still have 3 pieces left from my last pumpkin cheesecake I made haha
5
For filling:
6
Made one for my obgyn office and had extra batter so I made ourselves another one.
7
Even though we still have 3 pieces left from my last pumpkin cheesecake I made haha
8
THIS BATCH MAKES 2 PIES.
9
IF YOU DOUBLE IT MAKES 4.
10
AND A LITTLE MORE IS STILL LEFT OVER EITHER WAY.
11
U CAN PUT THE REST IN CUP CAKE PANS HAHA.
12
HAVE FUN.
13
Made one for my obgyn office and had extra batter so I made ourselves another one.
14
Even though we still have 3 pieces left from my last pumpkin cheesecake I made haha
15
also for the topping I make home made whipped cream with pumpkin pie spice sprinkled on top :).
16
either way is amazing............

1426

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cup graham cracker crumbs, 3 tbsp light brown sugar, 1/2 tsp ground cinnamon, 1 stick melted salted butter, and more.

Yes, The Best Pumpkin Cheesecake Ever!!! 100 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Best Pumpkin Cheesecake Ever!!! 100

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions