Pumpkin Cheesecake
This pumpkin cheesecake features a creamy, velvety filling infused with warm spices and rich pumpkin puree, baked on a buttery graham cracker crust. The bake yields a slightly cracked top with a smooth, dense texture that melts in your mouth, perfect for fall gatherings or weekends. Each slice offers a harmonious balance of sweetness, spice, and autumnal comfort.
Equipment
- Springform pan
- Mixing bowls
- Spatula
- Electric mixer or whisk
- Aluminum foil
- Baking sheet
Ingredients
- 1 1/2 cups Graham cracker crumbs preferably toasted for extra flavor
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 16 oz cream cheese softened to room temperature
- 1/2 cup brown sugar light or dark
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin preferably pure pumpkin puree
- 3 large eggs at room temperature
- 1/2 cup sour cream or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and place it on a baking sheet.
- In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Add the pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and eggs. Mix on low speed until fully combined and silky smooth. Avoid overmixing.
- Pour the pumpkin cheesecake filling over the cooled crust. Spread it evenly and smooth the top with a spatula.
- Bake for 55–65 minutes, or until the edges are set and slightly puffed while the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4–6 hours or overnight until fully chilled and set.
- Carefully remove the cheesecake from the springform pan and transfer it to a white cake stand or serving platter. Top with whipped cream rosettes, a light dusting of cinnamon, and a sprinkle of pumpkin pie spice. Slice and serve chilled.
