Pumpkin Cheesecake

Photo by John Kernick 
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 458 calories
    • Calories 56% calories from fat
    • Fat 29 g
    • Cholesterol 80 mg
    • Sodium 233 mg
    • Protein 6 g
    • Carbohydrate 44 g
    • Sugar 32 g
    • Fiber 3 g


  1. Check CRUST:
  2. Check 2cups graham cracker crumbs (from 14 graham crackers)
  3. Check 2tablespoons granulated sugar
  4. Check 1/2cup (1 stick) unsalted butter, melted
  5. Check FILLING:
  6. Check 1 .25-ounce envelope unflavored gelatin
  7. Check 1 8-ounce bar cream cheese, at room temperature
  8. Check 1 15-ounce can pumpkin puree
  9. Check 1cup sour cream
  10. Check 3/4cup granulated sugar
  11. Check 2teaspoons pumpkin pie spice
  12. Check 1teaspoon pure vanilla extract


  1. Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
  2. Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
  3. Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
  4. Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.