Pumpkin Cheesecake
This rich and creamy pumpkin cheesecake delivers a smooth texture with warm spices in every bite.
Ingredients
Crust
- 1.5 cups graham cracker crumbs from about 13 crackers
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- 0.5 tsp ground cinnamon
Pumpkin Cheesecake Filling
- 24 oz cream cheese softened
- 1.5 cups light brown sugar packed
- 15 oz pumpkin puree
- 4 large eggs room temperature
- 0.25 cup sour cream
- 2 tbsp all-purpose flour
- 2.5 tsp pumpkin pie spice
- 0.25 tsp salt
- 1 tbsp vanilla extract
Optional Toppings
- caramel or butterscotch sauce
- whipped cream
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 8 minutes and let cool.
- Reduce oven temperature to 325°F (160°C). Beat cream cheese and brown sugar for about 5 minutes until smooth and fluffy.
- In a separate bowl, whisk pumpkin puree, eggs, sour cream, flour, pumpkin spice, salt, and vanilla. Add to cream cheese mixture and mix on low speed until just combined.
- Pour batter into crust. Tap pan gently to release air bubbles.
- Place a pan of hot water in the oven. Bake cheesecake for 50–60 minutes until edges are set and center slightly wobbles.
- Turn off oven and leave door slightly open for 30 minutes. Remove cheesecake and let cool at room temperature for 2 hours.
- Refrigerate for at least 4 hours or overnight. Slice and serve with desired toppings.
Notes
Use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. For best texture, chill overnight before serving. Cover cracks with whipped cream or sauce if needed.
Nutrition Facts (Per Serving)
- Calories: 450
- Fat: 28 g
- Saturated Fat: 16 g
- Trans Fat: 0.2 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 8 g
- Cholesterol: 129 mg
- Sodium: 331 mg
- Potassium: 241 mg
- Carbohydrates: 44 g
- Fiber: 2 g
- Sugar: 34 g
- Protein: 7 g
- Vitamin A: 131%
- Vitamin C: 2%
- Calcium: 12%
- Iron: 11%