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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
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.
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.
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.
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.
Toppings
Whipped cream
Caramel sauce or salted caramel drizzle
Candied pecans
Beverages
Coffee or espresso
Chai latte or spiced tea
Bourbon or spiced rum (small pour)
12 servings