Pumpkin Cheesecake
This pumpkin cheesecake is creamy, perfectly spiced, and full of cozy fall flavor — my favorite make-ahead Thanksgiving dessert.
Ingredients
For the Crust
- 2½ cups graham cracker crumbs (280 g)
- ¼ cup light brown sugar packed (50 g)
- ½ teaspoon ground cinnamon or pumpkin pie spice
- ½ cup unsalted butter melted (113 g)
For the Filling
- 32 oz full-fat cream cheese room temperature (900 g)
- ¾ cup granulated sugar (150 g)
- ½ cup light brown sugar packed (100 g)
- 15 oz can pumpkin purée not pie filling, I use Libby’s (425 g)
- ¾ cup sour cream room temperature (180 g)
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 ⅓ tablespoons cornstarch (2 tablespoons plus 1 teaspoon)
- ¼ teaspoon fine sea salt
- 1½ teaspoons pumpkin pie spice
Instructions
Prepare the Pan
- Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan with butter or nonstick spray.
- Line the bottom with parchment paper and the sides with one long strip of parchment, about 3 inches tall, to help prevent cracks and sticking.
Make the Crust
- In a food processor, process the graham crackers until fine crumbs. Add the brown sugar, cinnamon, and melted butter and pulse to combine until evenly moistened and the texture resembles damp sand.
Press and Bake the Crust
- Press the crust mixture firmly into the bottom and about 1 inch up the sides of the pan, pressing against the parchment.
- Freeze for 15 minutes, then bake for 10 minutes.
- Set aside to cool slightly while preparing the filling.
Make the Filling
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and brown sugar on medium speed for 3–4 minutes until completely smooth and fluffy, scraping down the sides and bottom of the bowl several times.
- Add pumpkin purée, sour cream, vanilla, cornstarch, salt, and pumpkin pie spice. Mix on low just until combined.
- Add the eggs one at a time, mixing on low only until each is incorporated. Avoid overmixing once the eggs are added.
Bake the Cheesecake
- Pour the filling into the crust and smooth the top. Tap gently on the counter to release air bubbles.
- Place the cheesecake on the middle oven rack, and set a pan of boiling water on the rack below it to create steam and help prevent cracking.
- Bake at 325°F (163°C) for 85–100 minutes, until the edges are set and the center 2–3 inches still jiggle slightly when nudged.
- Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour.
Chill
- Remove from the oven, cool to room temperature, then cover and refrigerate at least 8 hours or overnight.
- After chilling, release the springform ring and gently peel away the parchment.
Serve
- Serve chilled, plain, with whipped cream, or drizzle with Pecan Praline Sauce or easy caramel sauce for an irresistible finish.
Notes
• Pumpkin Purée: If using homemade, cook it on the stove until thickened to the same consistency as canned, then cool completely before using.
• Spice Substitute: Replace pumpkin spice with 1 ½ teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg
• No-Crack Tip: Bake low and slow, use room-temperature ingredients, and cool gradually in the oven before chilling.
For extra insurance against cracks, place a pan of boiling water on the lower rack beneath the cheesecake during baking. The gentle steam keeps the surface smooth without needing a full water bath.
• Make-Ahead: Cheesecake can be made up to 2 days in advance or frozen for up to 1 month.
Nutrition
Calories: 620kcalCarbohydrates: 49gProtein: 9gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 154mgSodium: 404mgPotassium: 321mgFiber: 3gSugar: 39gVitamin A: 6986IUVitamin C: 2mgCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!