Pumpkin Cheesecake

A luxuriously creamy dessert that perfectly balances warm pumpkin spices with rich, tangy cheesecake. This fall-inspired treat features a buttery graham cracker crust, velvety smooth pumpkin-infused filling, and can be topped with freshly whipped cream for an impressive finale to any autumn meal or holiday celebration.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted

For the Filling:

• 4 (8 oz) packages cream cheese, softened to room temperature
• 1½ cups granulated sugar
• ⅓ cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 2 tablespoons all-purpose flour
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt
• 4 large eggs, room temperature

For the Topping (Optional):

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Sprinkle of cinnamon or nutmeg
• Candied pecans for garnish

Instructions

1. Prepare Your Space:

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it comes up at least 2 inches on all sides (this prevents water from seeping in during the water bath).

2. Make the Crust:

In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and nutmeg. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to pack it down evenly.

3. Pre-bake the Crust:

Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. Reduce oven temperature to 325°F (165°C).

4. Beat the Cream Cheese:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.

5. Add Sugar and Wet Ingredients:

Add the sugar and beat until combined. Add the sour cream and vanilla extract, beating until smooth. Next, add the pumpkin puree and mix until well incorporated.

6. Add Dry Ingredients:

Mix in the flour, pumpkin pie spice, and salt until just combined. Do not overmix.

7. Add Eggs:

On low speed, add eggs one at a time, mixing just until each is incorporated. Scrape down the bowl after each addition. The mixture should be smooth and somewhat thick.

8. Pour and Prepare for Baking:

Pour the filling into the pre-baked crust, smoothing the top with a spatula. Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan, creating a water bath.

9. Bake the Cheesecake:

Carefully place the water bath setup in the oven and bake for 55-65 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (it will continue to set as it cools).

10. Cool Gradually:

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. After an hour, remove from the oven and water bath, and run a knife around the edges to loosen. Let cool completely on a wire rack.

11. Chill:

Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set completely.

12. Make the Topping (Before Serving):

Just before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream onto the chilled cheesecake. Sprinkle with a light dusting of cinnamon or nutmeg and garnish with candied pecans if desired.

Serving Suggestions:

 

Serve this decadent pumpkin cheesecake with a drizzle of caramel sauce, a sprinkle of toasted pecans or walnuts, or a side of spiced apple compote. It pairs wonderfully with coffee, hot cider, or a dessert wine like Sauternes or late-harvest Riesling.