Pumpkin pie is fine. Pumpkin cheesecake is unforgettable.
Silky, creamy, spiced pumpkin filling. Buttery graham cracker crust. No cracks. No water bath drama. 1 hour bake. Overnight chill. Worth the wait.
Ingredients
Serves 10-12.
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
For Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham crumbs, sugar, and butter. Press into a 9-inch springform pan.
- Bake 10 minutes. Cool.
Step 2: Make the Filling
- Beat cream cheese and sugar until smooth.
- Add pumpkin, eggs one at a time, sour cream, vanilla, and pumpkin spice. Mix until just combined.
Step 3: Bake the Cheesecake
- Pour filling over crust. Smooth top.
- Bake 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven. Crack door open. Cool in oven 1 hour.
Step 4: Chill
- Cool completely on counter. Refrigerate overnight (at least 6 hours).
Step 5: Top and Serve
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe onto chilled cheesecake.
- Slice. Serve. Accept applause.
Summary
Prep Time: 20 minutes | Cook Time: 1 hour | Chill Time: 6+ hours | Total Time: 7+ hours
Yield: 10-12 servings
Difficulty: Easy (needs patience)
Storage Notes
Fridge:
Store in refrigerator for up to 5 days.
Freezer Friendly:
Freeze whole or sliced for 2 months. Thaw in fridge overnight.
Pro Tip:
Room temp ingredients = smooth cheesecake. Cold cream cheese = lumpy.
