Description
A rich and creamy pumpkin cheesecake with warm spices and a buttery graham cracker crust, perfect for fall holidays.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar, packed
- 1 cup pumpkin puree (not pie filling)
- 3 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Pinch of salt
- Optional: Whipped cream and a sprinkle of cinnamon for topping
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes, then cool.
- Make the Filling: Beat cream cheese until smooth. Add brown sugar and pumpkin puree. Mix in eggs one at a time. Stir in sour cream, vanilla, and spices.
- Bake the Cheesecake: Pour filling into cooled crust. Place pan in a larger roasting pan and fill halfway with hot water (water bath). Bake 55–65 minutes until center is slightly jiggly.
- Cool & Chill: Turn off oven, crack door, and let sit 1 hour. Refrigerate at least 4 hours or overnight.
- Serve: Top with whipped cream and cinnamon. Slice and enjoy!
Notes
Using a water bath helps prevent cracks. Chill overnight for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg