Description
This rich and creamy Pumpkin Cheesecake combines a spiced pumpkin filling with a buttery graham cracker crust, creating a festive dessert perfect for the holidays. Enhanced with pumpkin pie spice and a smooth texture, it’s a crowd-pleaser that pairs beautifully with butterscotch sauce or caramel and rum-infused whipped cream for an extra special treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (from about 13 whole graham crackers)
- 6 Tbsp unsalted butter (melted)
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Filling
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz pumpkin puree (Libby’s brand, or well-drained homemade puree)
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 1/2 tsp pumpkin pie spice (plus more to dust)
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Toppings (Optional)
- Butterscotch Sauce (or Caramel)
- Whipped Cream (rum-infused if desired)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, granulated sugar, and cinnamon. Mix well until the crumbs are evenly coated and the mixture resembles wet sand.
- Form the crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, making sure to cover the base completely. Set aside.
- Make the filling: Using a stand mixer or hand mixer, beat the room temperature cream cheese until smooth and creamy, without lumps. Gradually add in the packed light brown sugar and continue mixing until fully incorporated.
- Add pumpkin and eggs: Mix in the pumpkin puree, then add the eggs one at a time, blending well after each addition to create a smooth batter.
- Incorporate remaining ingredients: Blend in the sour cream, all-purpose flour, pumpkin pie spice, salt, and vanilla extract until the filling is smooth and well-mixed.
- Assemble and bake: Pour the pumpkin cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula. Lightly dust with additional pumpkin pie spice.
- Bake the cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan on the middle rack and bake for about 60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool the cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from the oven and allow to cool completely at room temperature.
- Chill thoroughly: Refrigerate the cheesecake for at least 6 hours or overnight to let it firm up and allow the flavors to meld.
- Serve: Remove the cheesecake from the springform pan, slice into 12 pieces, and garnish with butterscotch sauce or caramel and whipped cream as desired.
Notes
- This pumpkin cheesecake recipe is renowned for being failproof with no cracking, thanks to careful baking and cooling techniques.
- The pumpkin flavor is well-balanced, making it delightful even on its own.
- Elevate the dessert by adding butterscotch or caramel sauce and rum-infused whipped cream for a festive touch.
- Use well-drained homemade pumpkin puree or high-quality canned puree like Libby’s for best texture.
- Ensure cream cheese is at room temperature before mixing for a smooth batter.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 34 g
- Sodium: 331 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 129 mg
