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You are here: Home / Dessert / Classic Pumpkin Cheesecake

Classic Pumpkin Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 27, 2017 by Hugs & Cookies xoxo 20 Comments

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Ahhhhhh fall is upon us! Hard to believe it but nothing screams autumn like this pumpkin cheesecake! It is as classic as pumpkin cheesecake gets and is topped with homemade whipped cream! Of course, a little drizzle of caramel didn’t hurt either! Present this one at your Thanksgiving feast and you will be the star of the night!
Classic Pumpkin Cheesecake

You’ll Need:

9 inch Springform Pan

Spatula

 

Classic Pumpkin Cheesecake

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Ingredients
  

crust

  • 1 ½ cup graham cracker crumbs
  • 1 T. sugar
  • 6 T. melted butter

cheesecake

  • 24 oz soft cream cheese
  • 1 ½ cup light brown sugar packed
  • 15 oz pumpkin puree
  • 4 eggs
  • ¼ cup sour cream
  • 2 T. flour
  • 1 tsp. cinnamon
  • ¼ tsp salt
  • 1 T. vanilla

Instructions
 

Crust

  • Preheat oven to 350 degrees F.
  • Combine graham cracker crumbs, sugar, and butter in a bowl.
  • Press into a 9 inch springform pan and a little up the sides. Bake 8 mins and cool

Cheesecake

  • Beat cream cheese and sugar on low until fluffy.
  • On low, add pumpkin, eggs, sour cream, flour, cinnamon, salt and vanilla.
  • Pour over the crust and bake one hour.
  • Shut oven and let cool in oven with door open 30 mins.
  • Mine cracked at this point but no worries-we are going to cover it up and it tastes amazing!
  • Let cool on counter to room temp and then chill until cold or overnight which is even better!
  • Top with homemade whipped cream!

 

Adapted from Homemade Hooplah

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Filed Under: Cheesecake, Dessert, Halloween, Holidays, Thanksgiving

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Pam says

    September 2, 2017 at 2:07 pm

    I am def going to be making this. What is drizzled on top of the whipped cream?

    Reply
    • Richard says

      October 16, 2017 at 11:00 pm

      Caramel drizzle

      Reply
    • Jan says

      October 21, 2017 at 8:11 pm

      Caramel Sauce

      Reply
  2. Liz says

    September 6, 2017 at 10:23 am

    Try doing a water bath under cheesecake pan and it’ll help it not crack 🙂

    Reply
  3. Debbie says

    October 17, 2017 at 8:27 am

    I don’t understand #4 instructions. Shut oven and let cool with the oven door open for 30 minutes.. ???

    Reply
    • Hugs & Cookies xoxo says

      October 22, 2017 at 9:23 pm

      yes, lets it cool slowly this way and finishes cooking with oven heat leftover.

      Reply
      • Lisa D says

        October 31, 2017 at 1:20 pm

        The instructions say to close the oven door AND leave it open…all in the same sentence. I’m a little confused…

        Reply
        • Hugs & Cookies xoxo says

          November 2, 2017 at 9:19 pm

          Shut the oven off but leave the door open so cheesecake cools with the oven cooling down.

          Reply
      • Judy Boykin says

        November 2, 2017 at 9:14 pm

        I am confused about number 4.do you open oven for 30 minutes after the 1 hour and then shut door to cool?

        Reply
        • Hugs & Cookies xoxo says

          November 2, 2017 at 9:17 pm

          Shut the oven off but leave the door open so cheesecake cools with the oven cooling down.

          Reply
    • Joe says

      November 2, 2017 at 10:20 am

      Yes, but how do you shut the oven and have the door open at the same time?
      Do you mean shut oven off?

      Reply
      • Hugs & Cookies xoxo says

        November 2, 2017 at 9:18 pm

        yes!! Shut the oven off but leave the door open so cheesecake cools with the oven cooling down.

        Reply
        • Me says

          July 20, 2019 at 6:28 am

          People, she made a boo boo, it happens. She meant to shut (turn) the oven “Off”, then crack the oven door open & let the thing sit for 30min. Oh my goodness. Where’s the love.

          Reply
    • Lee Becatti says

      November 2, 2017 at 9:04 pm

      Shut off oven.

      Reply
  4. Marilyn Bell says

    October 30, 2017 at 11:54 pm

    When do you take it out of springform pan?

    Reply
    • Hugs & Cookies xoxo says

      November 2, 2017 at 9:20 pm

      Before serving.

      Reply
  5. Carol says

    October 31, 2017 at 7:24 am

    Can I successfully substitute an additional block of cream cheese for the sour cream?

    Reply
    • Hugs & Cookies xoxo says

      November 2, 2017 at 9:19 pm

      Ia m not sure how it would be in the end.

      Reply
  6. Chris C. says

    November 21, 2017 at 11:12 pm

    Made it tonight. Did form a nice crevasse. Main thing is that the butter from the crust dripped out to not oven bottom. Put a pan under it. Still leaking as it cools.

    Reply
  7. Fazia says

    November 24, 2018 at 10:49 pm

    I will try this recipe. I like pumpkin

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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