Description

This creamy Pumpkin Cheesecake is the perfect fall and holiday dessert, combining a buttery graham cracker crust with a smooth, rich pumpkin filling flavored with warm pumpkin pie spices. Easy to prepare and designed to bake without cracking, this cheesecake is delicious on its own or topped with caramel sauce, butterscotch sauce, and fluffy whipped cream. It is an impressive dessert for Thanksgiving, Christmas, and any special occasion.

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs, about 13 whole crackers
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

For the Pumpkin Cheesecake

24 ounces cream cheese, softened to room temperature
1 1/2 cups packed light brown sugar
15 ounces pumpkin puree
4 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
2 1/2 teaspoons pumpkin pie spice, plus extra for dusting
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Optional Toppings

Butterscotch sauce
Caramel sauce
Whipped cream

Instructions

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C).
Crush the graham crackers in a food processor until fine crumbs form.
Combine the crumbs, melted butter, granulated sugar, and cinnamon in a medium bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan, bringing it about 1/2 inch up the sides.
Place the pan on a foil-lined baking sheet and bake for 8 minutes.
Remove from the oven and let the crust cool to room temperature.

Step 2: Prepare the Cheesecake Filling

Reduce the oven temperature to 325°F (163°C).
Beat the softened cream cheese and brown sugar with a mixer on medium speed for about 5 minutes until smooth and fluffy. Scrape down the bowl as needed.
In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined.
Add the pumpkin mixture to the cream cheese mixture.
Mix on low speed until smooth, scraping down the sides of the bowl to ensure everything is evenly incorporated.

Step 3: Bake the Cheesecake

Pour the filling into the cooled crust.
Gently tap the pan on the counter about 15 times to release trapped air bubbles.
Place a loaf pan half-filled with hot water on the center rack alongside the cheesecake to create steam.
Bake at 325°F for 50–60 minutes, or until the edges are set and the center still has a slight wobble.
Turn off the oven and prop the door open with a wooden spoon for 30 minutes to let the cheesecake cool gradually. For a gas oven, turn off the oven and keep the door closed while it cools.

Step 4: Cool and Chill

Run a knife around the edges of the cheesecake to loosen it from the pan.
Let it cool on a rack until it reaches room temperature, approximately 2 hours.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Carefully remove the springform pan, slice the cheesecake, and serve with caramel sauce, butterscotch sauce, or whipped cream.

Notes

Serve chilled: Pumpkin cheesecake tastes best when thoroughly chilled and firm. Remove it from the refrigerator just before serving.
Add toppings before serving: Drizzle each slice with caramel or butterscotch sauce and add a dollop of whipped cream for an elegant finish.
Make clean slices: Dip a sharp knife in hot water, wipe it dry, and cut each slice. Repeat between cuts.
Refrigerate leftovers: Store the cheesecake in an airtight container or cover it tightly with plastic wrap. Refrigerate for up to 4 days.
Freeze for longer storage: Freeze individual slices or the whole cheesecake without toppings. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for best quality.
Thaw carefully: Thaw frozen cheesecake overnight in the refrigerator before serving.
Make ahead: Prepare the cheesecake one day before your event so it has enough time to chill and develop its flavor.
Avoid leaving it out: Because cheesecake contains dairy and eggs, refrigerate it within 2 hours of serving, or within 1 hour if temperatures exceed 90°F (32°C).