Description

This Classic Pumpkin Pie Cheesecake perfectly blends the creamy richness of cheesecake with the warm, spicy flavors of pumpkin pie. Ideal for fall and holiday celebrations, it features a buttery graham cracker crust, a smooth pumpkin-spiced filling, and a luscious topping of sour cream or whipped cream. This decadent dessert is sure to impress family and friends alike.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour

Topping

1/2 cup sour cream
Whipped cream for topping (optional)

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Instructions

Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust layer.
Mix Cream Cheese Batter: In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until the mixture is completely smooth and creamy.
Add Eggs: Add the eggs one at a time into the cream cheese mixture, beating on low speed after each addition until just combined to avoid overmixing.
Prepare Pumpkin Spice Mixture: In a separate bowl, stir together the pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and all-purpose flour until well combined.
Combine Pumpkin and Cream Cheese Batter: Fold the pumpkin spice mixture gently into the cream cheese batter until the mixture is fully blended and uniform in color.
Assemble and Bake: Pour the combined batter over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until the center is nearly set but still slightly jiggly to the touch.
Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
Add Topping and Serve: Before serving, spread sour cream evenly over the top of the cheesecake or garnish with whipped cream as desired.

Notes

For best results and to prevent cracks on the surface, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.
This cheesecake can be made 1–2 days in advance and kept refrigerated to allow flavors to meld and texture to improve.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 120 mg