Description
A rich, creamy cheesecake infused with pumpkin and warm fall spices, set over a buttery graham cracker crust and topped with whipped cream.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Optional toppings:
- Whipped cream
- Cinnamon
- Caramel sauce or chopped pecans
Instructions
- Preheat oven to 325°F. Wrap springform pan in foil if using a water bath.
- Mix graham cracker crumbs, sugar, and butter. Press into bottom of pan. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar, pumpkin, sour cream, vanilla, and spices. Mix well.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour filling over crust. Tap to release bubbles.
- Bake for 55–65 minutes, until edges are set and center jiggles slightly.
- Turn off oven and let cheesecake cool inside for 1 hour. Chill in fridge at least 6 hours or overnight.
- Top with whipped cream and desired toppings before serving.
Notes
- Use room temperature cream cheese for a smooth texture.
- A water bath helps prevent cracking.
- Let chill fully before slicing for clean edges.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: pumpkin cheesecake, fall dessert, Thanksgiving dessert, holiday cheesecake, creamy pumpkin pie