If you’re looking for the best pumpkin cheesecake recipe, you’ve come to the right spot! We have been making this cheesecake for over 10 years! Originally published in 2009, this post was updated on October 3, 2023. 

A beautiful pumpkin pie cheesecake with sour cream topping cut into slices and garnished with whipped cream and pecans. This is the recipe from Gourmet magazine and similar to Costco pumpkin cheesecake.

I’ve always loved the pumpkin cheesecakes from Costco, but I decided I would enjoy it much more if I made it from scratch. In my pumpkin cheesecake recipe search, I found a Bourbon Pumpkin Cheesecake that was originally published in Gourmet Magazine in 1990. This Bourbon Pumpkin Cheesecake had such an overwhelmingly positive response, that Gourmet has re-published it in numerous issues since 1990.

I’ve been making this pumpkin pie cheesecake almost every fall since I originally shared it here many years ago. It’s still a favorite, with the warm flavors of pumpkin pie and creaminess of cheesecake. 

Where to Buy a Pumpkin Cheesecake 

If you don’t have the time to make your own pumpkin cheesecake, you can still enjoy this treat. Here are the best places to buy a pumpkin cheesecake. 

Costco: The pumpkin cheesecake with sour cream topping is the reason I first made this particular recipe. It’s absolutely delicious, but comes in at a whopping 5 pounds, and is only available seasonally. 

Trader Joe’s: If you’re a Trader Joe’s regular like we are, pick up a pumpkin cheesecake from the freezer section. It’s a bit plain-looking, so plan to decorate it a bit. One of our favorite Pumpkin Pie Decorations will do the trick. 

The Cheesecake Factory: If you live near this famous cheesecake bakery, you can pick up a whole pumpkin cheesecake to go. 

Local Restaurants and Cafes: Some restaurants and cafes may sell whole cheesecakes or accept orders for pumpkin cheesecake during the fall season. Call ahead or visit their websites to see if they offer this option.

Online retailers: We recommend Williams-Sonoma, Harry and David, and Goldbelly. Keep in mind this is going to be a more expensive option, with cakes around $80. 

Why Make a Pumpkin Pie Cheesecake 

A slice of pumpkin pie cheesecake on a white plate.

Pumpkin pie cheesecakes effortlessly combine the beloved flavors of traditional pumpkin pie with the luxurious creaminess of cheesecake. The result is a dessert that marries the warm, earthy notes of pumpkin with the rich, velvety texture of cream cheese. What truly sets pumpkin cheesecake apart is the addition of a sour cream topping, which introduces a delightful layer of tanginess.

This harmony of flavors and textures makes pumpkin cheesecakes a scrumptious and unforgettable treat, perfectly encapsulating the essence of fall and making them an irresistible choice for any autumn gathering or Thanksgiving feast. 

How to Make Pumpkin Cheesecake 

Here’s a general overview of the steps to make a delicious pumpkin cheesecake:

Step 1: Prepare the CrustBegin by creating the crust for your pumpkin cheesecake. Typically, this involves combining graham cracker crumbs, a touch of sugar, and melted butter. The mixture is then pressed into the bottom of a springform pan and slightly up the sides to form a crust.

Step 2: Make the Filling
The heart of any cheesecake is the creamy filling. To make a pumpkin cheesecake, you’ll need to mix together cream cheese, pumpkin puree, sugar, eggs, and an array of spices like cinnamon, nutmeg, and ginger. This creates the rich and flavorful pumpkin cheesecake mixture.

Step 3: Assemble and Bake
Pour the pumpkin cheesecake filling onto the prepared crust in the springform pan. Smooth the top to ensure an even surface. Bake in the preheated oven until the center is just set. This step requires patience, as it may take close to an hour.

Step 4: Add the Sour Cream Topping
Once the cheesecake is mostly baked and has set in the center, you can add a delightful topping. A common choice is a sour cream topping, which introduces a layer of tanginess to balance the sweetness. This topping is spread evenly over the cheesecake and then baked for a few additional minutes.

Step 5: Cool and Chill
After baking, remove the cheesecake from the oven and allow it to cool for a short period. Once it’s slightly cooled, transfer it to a cooling rack and leave it for a few more minutes. Afterward, refrigerate the cheesecake for a minimum of a few hours or, even better, overnight. This chilling step helps the flavors meld and the cheesecake to set properly.

Step 6: Serve and Enjoy
Once your pumpkin cheesecake has had sufficient time to chill, it’s ready to be enjoyed. You can remove it from the springform pan, garnish it with whipped cream, a dusting of spices, or your favorite toppings. Slice, serve, and savor the delightful combination of pumpkin pie and cheesecake in every bite.

These are the basic steps to create a pumpkin cheesecake. Remember that specific measurements and additional details are in the recipe card below, but this overview should give you a good sense of the process.

Storage 

To store homemade cheesecake, it’s essential to keep it in the refrigerator. Once your cheesecake has been prepared and enjoyed, it should be covered with plastic wrap or aluminum foil, or placed in an airtight container to prevent it from drying out or absorbing any odors from the fridge.

A well-stored cheesecake can last for about 5 to 7 days in the refrigerator. However, if you have a particularly rich and creamy cheesecake, it may begin to lose its freshness after a few days.

If you want to extend its shelf life, cheesecake can also be frozen. To freeze it, wrap slices securely in plastic wrap and then place it in an airtight container or a resealable freezer bag. Properly frozen, a cheesecake can be stored in the freezer for up to 2-3 months.

When you’re ready to enjoy it, simply thaw the cheesecake in the refrigerator overnight or at room temperature for a few hours. The texture may change slightly after freezing, but it should still be delicious.

pumpkin cheesecake

Yield: Serves 12-14

Pumpkin Pie Cheesecake with Sour Cream Topping

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 8 hours
Total Time 9 hours 20 minutes

This beloved Bourbon Pumpkin Cheesecake recipe was originally published in Gourmet magazine. It has all the flavors of pumpkin pie combined with the rich creaminess of cheesecake. We think it's the best Thanksgiving dessert.

Pumpkin Pie Cheesecake with Sour Cream Topping

Ingredients

FOR THE CRUST

  • 3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled

FOR THE FILLING

  • 1 1/2 cups solid pack pumpkin
  • 3 large eggs
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup firmly packed light brown sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon liqueur or bourbon if desired

FOR THE SOUR CREAM TOPPING

  • 2 cups sour cream (20 oz)
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon liqueur or bourbon (optional)
  • 16 pecan halves, for garnish

Instructions

  1. Prepare the Crust: Begin by inverting the bottom of a 9-inch springform pan to create a level surface, which will make it easier to later remove the cheesecake. Lock the side in place. Wrap the bottom with foil if you're not sure there is a good seal. This prevents any possible leakage when the butter and sugar melt in the crust.
  2. In a medium bowl, combine the graham cracker crumbs, pecans, both sugars, and melted butter. Blend these ingredients until they form a uniform mixture. Press this crumb mixture evenly onto the bottom of the pan and extend it approximately half an inch up the sides. Place the pan in the refrigerator and allow the crust to chill for about an hour. A graham cracker and pecan crust in the a springform pan to make a pumpkin cheesecake.
  3. Prepare the Filling and Bake the Cheesecake: Position an oven rack in the middle position and preheat your oven to 350°F (175°C).
  4. In a medium bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. How to make a pumpkin cheesecake. Pumpkin puree mixture in a glass bowl with a whisk.
  5. In a large bowl with an electric mixer, or a food processor, cream together the cream cheese and granulated sugar. A food processor with cheesecake base.
  6. Mix in the cream, cornstarch, vanilla, bourbon liqueur, and pumpkin mixture, and beat the filling until it is smooth. The batter for pumpkin pie cheesecake in a food processor.
  7. Pour the filling into the chilled crust. Place the springform pan onto a larger, shallow baking pan to catch any leakage. Bake until the center of the cheesecake is just set, 50 to 60 minutes. Homemade pumpkin pie cheesecake.
  8. Transfer the cheesecake to a cooling rack for approximately 5 minutes while leaving the oven on.
  9. Prepare the Sour Cream Topping: Whisk together the sour cream, sugar, and, if desired, liqueur in a separate bowl. Spread this mixture evenly on top of the cheesecake and return the pan to the oven for an additional 5 minutes. A red spatula spreads sour cream topping over a baked pumpkin cheesecake.
  10. Cool: Allow the cheesecake to cool completely on a wire rack, for around 2-3 hours.
  11. Once the cheesecake has cooled, cover it and refrigerate overnight. When you're ready to serve, remove the side of the springform pan and cut into slices. Garnish with pecans and serve chilled.

Notes

Feel free to omit the bourbon.

We like to add a pinch of pumpkin pie spice or cinnamon to the sour cream topping and use vanilla instead of bourbon.

This baked cheesecake can be covered and chilled for up to 2 days before serving. In fact, it's even tastier the second day!