Description
A rich and creamy pumpkin cheesecake with a buttery graham cracker crust and a velvety filling infused with warm autumn spices. This recipe replicates the dense, indulgent texture of a restaurant favorite.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 15 oz pumpkin puree (unsweetened)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the pan and bake for 10 minutes. Cool completely.
- Lower oven temperature to 325°F.
- Beat cream cheese and 1 cup sugar until smooth and fluffy.
- Mix in pumpkin puree, pumpkin pie spice, and vanilla extract on low speed.
- Add eggs one at a time, mixing only until just combined.
- Gently stir in the sour cream.
- Wrap the springform pan in foil and place it in a roasting pan filled with hot water halfway up the sides.
- Bake for 60-70 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and leave the cake inside with the door cracked for 1 hour.
- Remove and refrigerate for at least 6 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American