Description
A rich and festive pumpkin cheesecake with a spiced graham cracker crust. Perfect for Thanksgiving and holiday gatherings—easy to make ahead and guaranteed to impress!
Ingredients
For the crust:
-
1 ½ cups graham cracker crumbs (or gingersnap crumbs)
-
¼ cup sugar
-
6 tbsp melted butter
For the filling:
- 24 oz cream cheese (softened)
- 1 cup pumpkin puree (not pie filling)
- ¾ cup sugar
- 3 large eggs
- ½ cup sour cream (or heavy cream)
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt
Optional toppings:
- Whipped cream
- Caramel drizzle
- Candied pecans
Instructions
- Make the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into a 9-inch springform pan. Bake 8–10 minutes, then cool.
- Prepare the filling: Beat softened cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, pumpkin puree, vanilla, pumpkin spice, and salt until creamy.
- Bake: Pour filling into crust. Place pan inside a larger roasting pan, add hot water halfway up the sides, and bake at 325°F (163°C) for 60–70 minutes until edges are set but center jiggles slightly.
- Cool: Turn off oven, crack the door, and let cheesecake rest 1 hour. Chill in the fridge at least 4 hours, preferably overnight.
- Serve: Top with whipped cream, caramel, or nuts. Slice with a sharp knife for clean cuts.
Notes
- Room-temperature cream cheese prevents lumps in the filling.
- Use a water bath to avoid cracks. If you don’t have one, place a pan of hot water on the oven’s bottom rack.
- Chill overnight for the best flavor and texture.
- Slice with a warm, sharp knife, wiping between cuts for perfect slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes