Description
A rich and creamy pumpkin cheesecake infused with warming autumn spices and a classic buttery graham cracker crust. Perfectly balanced between tangy and sweet.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325F (160C).
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and let it cool slightly.
- In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and fluffy.
- Stir in pumpkin puree, cinnamon, and pumpkin pie spice until well combined.
- Add eggs one at a time, beating on low speed until just incorporated.
- Fold in sour cream and vanilla extract by hand until smooth.
- Pour the filling over the pre-baked crust and smooth the top with a spatula.
- Wrap the outside of the springform pan in heavy-duty foil to prevent leaks. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and prop the door open slightly. Let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 6 hours or overnight before removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American