Description
This Pumpkin Cheesecake recipe combines a spiced pumpkin filling with a crunchy graham cracker crust for a rich, creamy dessert perfect for fall gatherings. Baked slowly to achieve a smooth texture, it features warm cinnamon and pumpkin pie spice flavors, topped optionally with caramel sauce and whipped cream for an indulgent finish.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 13 whole graham crackers)
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Filling
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz pumpkin puree (Libby's brand or well drained homemade)
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 1/2 tsp pumpkin pie spice, plus more to dust
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Toppings
- Caramel sauce (optional)
- Whipped cream (optional)
Instructions
- Make the Crust: Preheat your oven to 350˚F. Pulse the graham crackers in a food processor until fine crumbs form. In a medium bowl, stir together the graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom and slightly up the sides (about 1/2 inch) of a 9-inch springform pan with 3" tall walls. Place the pan on a foil-lined sheet pan to catch drips and bake for 8 minutes. Remove and let cool to room temperature.
- Prepare the Filling: Preheat the oven to 325˚F. In a mixing bowl with the paddle attachment, beat the room temperature cream cheese and light brown sugar on medium speed for about 5 minutes until light, fluffy, and smooth, scraping down the sides to ensure no lumps remain. In a separate bowl, whisk the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined. Add this pumpkin mixture to the cream cheese and mix on low speed until just combined, scraping the bowl as needed.
- Bake the Cheesecake: Pour the filling into the cooled crust and tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half-filled with hot water on the oven bottom rack for steam and put the cheesecake on the center rack. Bake at 325˚F for 50-60 minutes, until the edges are set but the center wobbles slightly when you gently shake the pan. Turn the oven off and leave the door slightly open, propping it with a wooden spoon, and let the cheesecake cool slowly for 30 minutes.
- Chill and Serve: Run a knife around the edges of the pan to release tension after baking. Cool the cheesecake on a wire rack until it reaches room temperature, about 2 hours. Wrap tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, remove the springform ring carefully, slice, and serve with optional caramel sauce and whipped cream, dusting with additional pumpkin pie spice if desired.
Notes
- Using room temperature cream cheese helps achieve a smooth, lump-free filling.
- Bringing the cheesecake out of the oven slowly by cooling with the door ajar prevents cracking.
- A water bath or placing a pan with hot water in the oven adds moisture and prevents cheesecake cracks.
- Make sure the pumpkin puree is well drained to avoid excess moisture.
- For best flavor and texture, chill the cheesecake overnight.
- Use a sharp knife warmed in hot water to cut clean slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
