Description
This Pumpkin Cheesecake is rich, creamy, and full of warm fall spices. With a spiced graham cracker crust and a silky pumpkin filling, it’s the perfect holiday dessert. Baked low and slow for the ultimate texture and flavor, this cheesecake is a must-have for Thanksgiving or any cozy get-together.
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup brown sugar
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1 teaspoon ground cinnamon
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6 tablespoons unsalted butter, melted
For the pumpkin cheesecake filling:
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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1/2 cup brown sugar
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1 (15 oz) can pure pumpkin puree
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3 large eggs
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1/2 cup sour cream
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1 tablespoon all-purpose flour
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1 1/2 teaspoons pumpkin pie spice
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1/2 teaspoon ground cinnamon
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1 teaspoon vanilla extract
Optional topping:
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Whipped cream
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Ground cinnamon or nutmeg for dusting
Instructions
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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaking.
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Make the crust: In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then let cool.
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Make the filling: In a large bowl, beat cream cheese until smooth and fluffy. Add granulated sugar and brown sugar and mix until well combined.
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Add pumpkin puree, eggs (one at a time), sour cream, flour, pumpkin pie spice, cinnamon, and vanilla. Beat until smooth, but do not overmix.
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Pour the filling over the cooled crust and smooth the top.
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Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides (water bath method).
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Bake for 60–70 minutes, or until the center is just set with a slight jiggle.
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Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside. Then remove and refrigerate for at least 6 hours or overnight.
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Before serving, top with whipped cream and a dusting of cinnamon or nutmeg, if desired.
Notes
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Use full-fat cream cheese for the creamiest texture.
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Don’t skip the water bath—it helps prevent cracks.
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You can make this cheesecake 1–2 days ahead for easy entertaining.