Creamy Pumpkin Cheesecake made with real pumpkin purée, warm fall spices, and a buttery graham cracker crust. This baked pumpkin cheesecake is perfect for Thanksgiving, holidays, and cozy fall celebrations.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 15 minsTotal Time 1 hr 45 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Pumpkin Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
½ tsp salt
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in pumpkin purée, vanilla, spices, and salt.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Pumpkin Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
½ tsp salt
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Directions Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in pumpkin purée, vanilla, spices, and salt.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
