Description

This creamy pumpkin cheesecake features a velvety pumpkin-spiced filling atop a crunchy graham cracker crust. It’s an easy, crowd-pleasing fall dessert perfect for holidays or cozy gatherings.

Ingredients

Scale

2 cups graham cracker crumbs (about 14 full sheets)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 (8 oz each) blocks cream cheese, softened
1 cup packed light brown sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
3 large eggs, room temperature
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream (optional, for topping)
Crushed graham crackers (optional, for garnish)
Additional cinnamon or nutmeg (optional, for dusting)

Instructions

Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until evenly moistened.
Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool while preparing the filling.
In a large bowl, beat cream cheese until completely smooth (about 2-3 minutes with an electric mixer). Add brown sugar and blend until creamy, scraping down the bowl.
Beat in pumpkin puree, sour cream, and vanilla extract. Sprinkle in cinnamon, nutmeg, cloves, ginger, and salt. Mix until just combined.
Add eggs one at a time, beating at low speed after each addition and scraping the bowl between eggs. The mixture should be creamy and pale orange.
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Place the pan on a baking sheet and bake at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center jiggles slightly.
Turn off the oven and crack the door open. Let cheesecake sit in the oven for 1 hour. Remove and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Before serving, run a knife around the edge to loosen and release the springform sides. Top with whipped cream, a sprinkle of cinnamon, and crushed graham crackers if desired.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Cool the cheesecake gradually to prevent cracks. Gluten-free graham crackers or almond flour can be used for a gluten-free crust. The cheesecake is best chilled overnight for optimal flavor and texture. Whipped cream and extra graham cracker crumbs make a festive topping.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 390
Sugar: 24
Sodium: 320
Fat: 24
Saturated Fat: 14
Carbohydrates: 35
Fiber: 2
Protein: 7

Keywords: pumpkin cheesecake, fall dessert, graham cracker crust, Thanksgiving, creamy cheesecake, autumn baking, easy cheesecake, holiday dessert