Description
Pumpkin Cheesecake combines creamy New York–style cheesecake with spiced pumpkin pie flavors. With a buttery graham cracker crust and whipped cream topping, it’s the ultimate fall dessert.
Ingredients
Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
1 tsp cinnamon
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin purée
3 large eggs
¼ cup sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp all-purpose flour
Topping:
Whipped cream
Crushed gingersnap cookies or graham crackers
Instructions
1. Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan.
2. Mix graham cracker crumbs, butter, sugar, and cinnamon. Press into pan and bake 10 minutes.
3. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and spices. Mix in flour.
4. Pour filling over crust. Place pan in water bath.
5. Bake 60–70 minutes until edges are set but center is slightly jiggly.
6. Let cool in oven with door cracked for 1 hour. Chill at least 4 hours or overnight.
7. Top with whipped cream and crushed cookies before serving.
Notes
Use pure pumpkin purée, not pumpkin pie filling.
Room-temperature cream cheese ensures a smooth texture.
For extra flavor, add a splash of maple syrup or bourbon.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
Keywords: pumpkin cheesecake, fall desserts, Thanksgiving cheesecake, spiced pumpkin cheesecake, holiday baking