Pumpkin Cheesecake – Creamy, Spiced, and Perfect for Fall
Creamy, spiced pumpkin cheesecake with a crisp graham cracker crust — a festive, make-ahead dessert for fall gatherings and holiday tables.
Ingredients
Crust
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1½ cups graham cracker crumbs
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6 tbsp melted butter
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2 tbsp sugar
Filling
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24 oz cream cheese, softened
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¾ cup granulated sugar
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¼ cup brown sugar
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1 cup pumpkin purée
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½ cup sour cream
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3 large eggs
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1½ tsp pumpkin pie spice
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1 tsp vanilla extract
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¼ tsp salt
Instructions
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Preheat oven to 325°F. Mix crust ingredients and press into a springform pan. Bake for 8–10 mins and let cool.
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Beat cream cheese until smooth. Add sugars, then pumpkin, sour cream, eggs, vanilla, spices, and salt.
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Pour into crust. Use a water bath if desired.
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Bake 55–65 minutes until the edges are set and center jiggles slightly.
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Cool in the oven for 1 hour, then room temp for another hour. Chill overnight.
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Top with whipped cream or caramel before serving.
Notes
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Use gingersnap crumbs for a spiced crust.
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Freeze individual slices for up to 2 months.
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Let cheesecake sit at room temp 15 minutes before serving for best texture.