Pumpkin Cheesecake
This Pumpkin Cheesecake is the perfect fall dessert, with a smooth, spiced filling made from creamy cream cheese and pureed pumpkin. Set in a graham cracker crust and topped with warm autumn spices, it’s a comforting treat that’s sure to please any crowd.
Pumpkin Cheesecake
This rich and creamy pumpkin cheesecake features a spiced filling with cinnamon, cloves, and nutmeg. The crust is made from graham cracker crumbs, sugar, and butter, creating a perfect balance of sweetness and warmth.
Ingredients
Crust
- 1 3/4 cup graham cracker crumbs
- 3 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttter melted
Filling
- 24 ounces cream cheese room temperature, (3 packs)
- 1 (15 oz) can pumpkin puree
- 3 large eggs, plus an additional egg yolk
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 Tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine 1 3/4 cups graham cracker crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Add 1 stick melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.Prepare the filling: In a large bowl, beat 3 (8 oz.) packages cream cheese until smooth. Add 1 (15 oz.) can pureed pumpkin, 3 eggs plus 1 egg yolk, 1/4 cup sour cream, 1/2 cup sugar, and the spices (1/2 teaspoon cinnamon, 1/8 teaspoon cloves, and 1/8 teaspoon nutmeg). Mix until fully combined.Add flour and vanilla: Add 2 tablespoons flour and 1 teaspoon vanilla extract to the filling mixture, and beat until smooth and well combined.Assemble the cheesecake: Pour the filling into the prepared graham cracker crust, spreading it evenly.Bake: Place the cheesecake in the oven and bake at 350°F for 1 hour, or until the center is set but still slightly wobbly.Cool: Remove the cheesecake from the oven and let it sit for 15 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours to allow it to properly set.Serve: Once chilled, remove the cheesecake from the springform pan, slice, and serve.
Notes
- Springform Pan: If you use a 9-inch regular round pie pan instead of a springform pan, one batch of filling will make two cheesecakes.
- Storage: Store the cheesecake in the refrigerator for up to 3-4 days. It also freezes well if you want to make it ahead.
- Topping Options: For added flavor, you can top the cheesecake with whipped cream, caramel sauce, or even toasted pecans.
