Pumpkin Pie Cheesecake
Creamy, spiced pumpkin pie cheesecake perfect for fall desserts, Thanksgiving, or cozy gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6+ hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp cinnamon
6 tbsp unsalted butter, melted
For the Pumpkin Cheesecake Filling:
24 oz cream cheese, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 ½ cups canned pumpkin purée
3 large eggs
½ cup sour cream
1 tsp vanilla extract
1 tbsp all-purpose flour
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp salt
Optional Topping:
Whipped cream
Ground cinnamon or nutmeg (for garnish)
Candied pecans or caramel drizzle
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base with foil for a water bath.
Make the crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes. Let cool.
Make the filling: Beat cream cheese until smooth. Add sugars and mix until fluffy.
Mix in pumpkin, then eggs one at a time. Stir in sour cream, vanilla, flour, spices, and salt until fully combined (do not overmix).
Pour filling into the crust and smooth the top. Place the pan in a water bath and bake for 60–70 minutes, or until the center is mostly set but slightly jiggly.
Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Chill at least 4 hours or overnight.
Top with whipped cream and garnishes before serving.
Notes
For best flavor, chill overnight to allow spices to develop.
Use full-fat cream cheese and sour cream for optimal texture.
Leftovers store well in the fridge for up to 4–5 days.
Find it online: https://allrecipesmade.com/pumpkin-pie-cheesecake/
