Creamy Pumpkin Cheesecake Recipe with Spiced Graham Crust (Print Version)

Our Pumpkin Cheesecake Recipe brings fall flavors to life. Learn my tips for a smooth, spiced dessert that's perfect for any gathering.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Spiced Graham Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ For the Pumpkin Cheesecake Filling

04 - 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 1 (15 oz) can pumpkin puree (not pie filling)
07 - ½ cup sour cream, full-fat
08 - 2 tsp pumpkin pie spice
09 - 1 tsp vanilla extract
10 - 3 large eggs, room temperature

→ For the Spiced Whipped Cream

11 - 1 cup heavy cream, very cold
12 - 2 tbsp powdered sugar
13 - ¼ tsp pumpkin pie spice (optional)

→ Optional Garnish

14 - Candied pecans or walnuts
15 - Extra sprinkle of pumpkin pie spice

# Instructions:

01 - First things first, let's get that crust ready. Preheat your oven to 350°F (175°C). In a medium bowl, combine your graham cracker crumbs, a couple tablespoons of granulated sugar, and your melted butter. Mix it all up until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a flat glass to really compact it; this helps prevent crumbling later. Bake it for about 10 minutes until it's slightly golden and fragrant. Let it cool on a wire rack while you prepare the filling. Honestly, don't rush this cooling step, or your filling might get too warm.
02 - Now for the star of the show! In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until it's super smooth and creamy, no lumps allowed! This is where I always get a little too excited and sometimes splatter cream cheese on the counter, oops. Add the remaining granulated sugar and pumpkin pie spice, beating until just combined. Scrape down the sides of the bowl often, you want everything incorporated evenly for a truly smooth pumpkin cheesecake recipe. This stage smells absolutely divine, like autumn personified!
03 - Reduce your mixer speed to low. Stir in the pumpkin puree, sour cream, and vanilla extract until they're just combined. Don't overmix here; we want to keep that creamy texture! Then, add the eggs one at a time, beating just until each is incorporated before adding the next. Seriously, overmixing the eggs can introduce too much air, which can lead to cracks. I learned that the hard way, with a cheesecake that looked like a mini Grand Canyon! Scrape the bowl one last time to make sure everything is perfectly blended.
04 - Pour your luscious filling over the cooled graham cracker crust in the springform pan. Now, this is a critical step for a smooth pumpkin cheesecake recipe: a water bath! Wrap the outside of your springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly. I always set a timer, but I also keep an eye on it because every oven is different, you know?
05 - Once baked, turn off the oven and prop the door open slightly, leaving the cheesecake inside for another hour. This slow cooling helps prevent cracks. I usually go do something else during this time, like clean up the glorious mess I've made. After an hour, carefully remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or even better, overnight. Trust me, the wait is worth it for a perfectly set pumpkin cheesecake recipe!
06 - When you're ready to serve, use a thin knife to loosen the cheesecake from the edges of the pan before releasing the springform. For the whipped cream, beat cold heavy cream with powdered sugar until stiff peaks form. I sometimes add a tiny pinch of extra pumpkin pie spice to the whipped cream for an extra flavor kick! Spoon or pipe it onto the cheesecake. Garnish with a sprinkle of extra spice or some candied pecans if you're feeling fancy. The texture should be incredibly smooth and creamy, with a delightful spiced aroma. It's truly a showstopper!

# Notes:

01 - My personal tip for avoiding cracks in the pumpkin cheesecake is to use a water bath and don't overmix the eggs.
02 - Leftovers store beautifully in an airtight container in the fridge for up to 5 days, or frozen for longer.
03 - If you're out of graham crackers, gingersnap cookies make a surprisingly delicious crust substitution.
04 - I always serve a slice with a generous dollop of homemade spiced whipped cream; it just takes it to another level.

# Equipment Needed:

01 - 9-inch springform pan
02 - electric mixer
03 - large mixing bowls
04 - roasting pan (for water bath)
05 - aluminum foil

# Nutrition (Per Serving):

Calories: 420 kcal
Total Fat: 29g
Total Carbohydrate: 35g
Protein: 7g

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