Easy Pumpkin Cheesecake

I love eating cheesecake! Growing up, my mom would always bake our birthday cakes, any kind we would want. AlmostA slice of my yummy pumpkin cheesecake! every year I would ask for cheesecake. I remember her dreading my request because making a cheesecake was such an involved and long process. Her recipe called for at least twelve ingredients and required a water bath when it went into the oven. I think I wound up throwing out her recipe because I knew I would never spend that much time making it.

This recipe couldn’t be easier and to top it all off, it is pumpkin flavored! Yum! The perfect cheesecake to serve during the upcoming holidays!


1 stick of butter, melted

1 1/4 cups of graham cracker crumbs


3 (8 ounce) bricks of 1/3 less fat cream cheese at room temperature (or you can microwave for a few seconds)

1 cup of sugar

3 eggs

1 teaspoon of vanilla extract

1 (15 ounce) can of packed pumpkin

1/4 cup of sour cream

1 tablespoon of pumpkin pie spice

In a small bowl combine the melted butter and graham cracker crumbs.

Mixing the butter and cracker crumbs

Press into the bottom of a 10-inch spring form pan. Bake in the oven at 350F for 8-10 minutes or until lightly browned. Set aside.

Graham cracker crust

In a large bowl mix the cream cheese and sugar until smooth.

Cream cheese and sugar

Add the eggs and vanilla and mix well.

Mixing in the eggs

Add the pumpkin and the pumpkin pie spice and stir until everything is incorporated. The mixture will be slightly soupy.

Adding the pumpkin

Pour all of the filling over the crust in the spring form pan.

Pumpkin cheesecake going into the oven

Bake at 350F for 35-40 minutes or until the center does not jiggle and is set. Cool completely before slicing and serving.

My baked pumpkin cheesecake

This blog post was shared at: From the Farm Blog Hop


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8 responses to “Easy Pumpkin Cheesecake”

  1. recipeshappen says :

    That looks really good!
    I don’t have a good baked cheesecake history… but I am going to have to give this recipe a shot sometime!!


    • vermontfarmheart says :

      You’ll do great! Just watch your cheesecake in the oven. It may start to brown on top (just like mine did in the last photo) but that’s okay. It isn’t done until it passes the “jiggle” test. Using an oven mitt, gently give the pan a jiggle. If the middle still looks liquid like and wet – ie: it jiggles back and forth – then it needs more baking time. If it seems pretty firm you should be all set to take it out. Remember, it is a thick cheesecake so the residual heat will continue to bake the center for a bit before it cools down. I have often thought I have over-baked my cheesecakes, but they always seem to work out in the end. After making so many of them, I have come to learn that I would rather error on the side of a slightly over-baked cheesecake than one that is still soupy in the middle! Good luck and please feel free to ask any questions when you try the recipe out. Thank you for reading and posting!

  2. Tammy says :

    Oh man, that looks perfect! Nice step by step instructions too. 🙂

  3. janet pesaturo says :

    Looks delicious. I love cheesecake and I love pumpkin, so this looks like a winner. We usually make eggnog cheesecake for thanksgiving, but maybe this year we will try pumpkin. Thanks for sharing on From the Farm hop.

    • vermontfarmheart says :

      Oooh! Eggnog cheesecake sounds pretty darn good too! A few years back the family couldn’t decide which was more of a favorite, pumpkin pie or cheesecake, so I combined the two and now we don’t have a Thanksgiving (or large family gathering) without this on the dessert table!

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  1. Pumpkins, Pumpkins Everywhere | Vermont Farm Heart - October 21, 2016

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