Creamy Pumpkin Cheesecake with a Graham Cracker Crust Recipe
This classic pumpkin cheesecake combines a spiced graham cracker crust with a rich, creamy pumpkin filling, enhanced by warm pumpkin pie spices for a perfect fall dessert. The cheesecake is baked to perfection, with a smooth texture and subtle sweetness, ideal for holiday gatherings and cozy nights.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (from 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 puree)
- 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 (Optional)
- Butterscotch Sauce (or Caramel)
- Whipped Cream
Instructions
- Make the Crust: Preheat the 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 the crumb mixture into the bottom and about 1/2" up the sides of a 9-inch springform pan with 3" tall walls. Place the pan on a foil-lined sheet pan to catch drippings and bake for 8 minutes. Remove from the oven and let cool to room temperature.
- Prepare the Pumpkin Cheesecake Filling: Lower the oven temperature to 325°F. In a mixer bowl fitted with the paddle attachment, beat the room temperature cream cheese and brown sugar on medium speed for about 5 minutes until light, fluffy, and free of lumps. Scrape down the bowl once during mixing to ensure smoothness.
- Mix Pumpkin Mixture: In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, all-purpose flour, pumpkin pie spice, salt, and vanilla extract until well combined. Add this mixture to the cream cheese mixture and mix on low speed just until evenly incorporated, scraping down the bowl as necessary.
- Bake the Cheesecake: Pour the filling into the pre-baked, cooled crust. Tap the pan on the counter about 15 times to release air bubbles. Place a loaf pan filled halfway with hot water on the bottom rack of the oven to create steam and help prevent cracking, then place the cheesecake on the center rack. Bake at 325°F for 50-60 minutes, or until the edges are set and the center has a slight wobble when gently shaken. Turn off the oven and leave the door propped open with a wooden spoon for 30 minutes to cool slowly (if using a gas oven, leave the door closed instead).
- Chill and Serve: After baking, run a knife around the cheesecake edges in the pan to loosen it. Let cool on a wire rack until room temperature (about 2 hours). Wrap tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Carefully remove the cheesecake from the springform pan, slice, and serve with optional butterscotch or caramel sauce and whipped cream.
Notes
- Using a water bath or placing a pan with hot water inside the oven helps prevent cracking by maintaining moisture during baking.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Allow the cheesecake to cool slowly to minimize cracking and improve texture.
- Refrigerating overnight enhances flavor and firmness, making slicing easier.
- For a homemade pumpkin puree, ensure it is well-drained to avoid excess moisture.
- Optional toppings like butterscotch sauce or caramel and whipped cream complement the pumpkin flavor beautifully.