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Pumpkin Cheesecake recipe1
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4.36 from 14 votes

New York Style Pumpkin Cheesecake Recipe

A heavenly New York Style Cheesecake that is firm, and velvety all in one. If you love a thick cheesecake, this recipe is for you!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: New York Style Pumpkin Cheesecake
Servings: 8 slices
Calories: 438cal



  • 2 cups graham crackers food processed to a fine texture
  • 3 tablespoons light brown sugar
  • 1 tsp cinnamon
  • 1 stick salted butter melted


  • 3 8 ounce packages of cream cheese at room temp
  • 1 15 ounce can pumpkin puree
  • 1 3/4 cup white sugar
  • 3 large eggs + 1 yolk
  • 1/4 cup sour cream (full fat)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon clove & nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons white flour


  • Heat oven to 350 degrees f.


  • In medium bowl, combine graham cracker crumbs, sugar & cinnamon. Mix in melted butter. 
  • Firmly press down mixture flat into a 9-inch, greased springform pan. Set aside.


  • In a stand mixer, beat room temperature cream cheese until smooth and creamy. 
  • Add canned pumpkin puree, eggs (room temp.), the egg yolk (room temp.), sour cream (room temp.), sugar & the spices. Add flour and vanilla extract.
  •  Beat mixture together until well combined. 
  • Pour into mixture crust. 
  • Spread out evenly into an aluminum foil wrapped spring form pan and place in oven (in a water bath) for 1 hour. 
  • Remove from the oven and let sit for 1 hour at room temperature to cool. *Do not eat yet as it still needs to finish setting*
  •  Cover with plastic wrap and place in refrigerator for at least 6-8 hours to fully set, preferably longer.


Serving: 1slice | Calories: 438cal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 288mg | Potassium: 85mg | Fiber: 1g | Sugar: 54g | Vitamin A: 530IU | Calcium: 48mg | Iron: 1.4mg