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Pumpkin Spice Cheesecake

This pumpkin cheesecake combines a classic creamy filling with aromatic pumpkin spices, baked atop a crunchy graham cracker crust. The finished dessert has a velvety texture with a slightly spiced flavor and a golden-brown top, garnished for presentation.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted, for crust
  • 16 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 1/2 cup sour cream full-fat
  • 1/4 cup all-purpose flour to stabilize filling
  • 1 cup canned pumpkin puree not pie filling
  • 3 large eggs room temperature
  • 1 1/2 tsp ground cinnamon adjust to taste
  • 1/2 tsp ground ginger optional
  • 1/4 tsp ground nutmeg optional
  • 1/4 tsp salt to enhance flavors

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9-inch springform pan
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheet
  • Oven

Method
 

  1. Mix graham cracker crumbs and sugar in a bowl until combined. Pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until slightly golden; then let it cool.
  2. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes. Add the sugar and continue mixing until well combined and fluffy.
  3. Add sour cream, pumpkin puree, eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. The mixture should become smooth, thick, and slightly fluffy.
  4. In a small bowl, whisk together cinnamon, ginger, nutmeg, and salt. Mix these spices into the pumpkin filling until evenly distributed, releasing warm, fragrant aromas.
  5. Pour the filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release air bubbles and ensure a flat surface.
  6. Place the springform pan on a baking sheet and bake in the oven at 350°F (175°C) for about 60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. The top will appear firm and slightly browned.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for about an hour to prevent cracking. Afterward, remove from oven and refrigerate for at least 4 hours or overnight to set fully.
  8. Gently run a knife around the edge of the springform pan before unclipping the sides. Transfer to a serving plate and optionally garnish with whipped cream, cinnamon dusting, or toasted pecans for presentation.

Notes

Ensure all ingredients are at room temperature for the smoothest filling. For a more intense spice flavor, increase the amount of cinnamon or add a pinch of clove. Chill the cheesecake well before slicing to achieve clean servings.