Pumpkin Cheesecake with Graham Cracker Crust Recipe
This Pumpkin Cheesecake with Graham Cracker Crust is a creamy and spiced dessert perfect for autumn. The graham cracker crust offers a buttery base, while the pumpkin cheesecake filling is rich with warm fall flavors like cinnamon, nutmeg, and pumpkin pie spice. Topped with a fluffy vanilla-scented whipped cream, this cheesecake is a luscious treat that blends classic cheesecake texture with festive pumpkin flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs (from about 2 sleeves of graham crackers)
- 1/4 cup light or dark brown sugar, packed
- 10 tablespoons unsalted butter, melted
Cheesecake
- 32 oz cream cheese, room temperature
- 1 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream, room temperature
- 3/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 15 oz pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
Whipped Cream
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Combine the graham cracker crumbs and brown sugar in a mixing bowl. Pour in the melted unsalted butter and mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy with an electric mixer. Gradually add the granulated sugar and continue to beat until fully incorporated. Mix in the vanilla extract, sour cream, and heavy cream until the mixture is smooth. Add the eggs and egg yolk one at a time, beating on low speed after each addition just until combined. Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg until evenly blended.
- Assemble and Bake Cheesecake: Pour the pumpkin cheesecake filling over the chilled graham cracker crust, smoothing the top with a spatula. Preheat the oven to 325°F (163°C). Place the springform pan on a baking sheet and bake in the center of the oven for about 1 hour to 1 hour 10 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight, to fully set and develop the flavors.
- Prepare the Whipped Cream Topping: Before serving, whip the cold heavy cream with powdered sugar and vanilla extract using a cold bowl and beaters until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Serve: Remove the sides of the springform pan. Slice the cheesecake with a warm knife for clean cuts and serve chilled with a generous dollop of whipped cream topping.
Notes
- Ensure all dairy ingredients for the filling are at room temperature before mixing to avoid lumps and cracking during baking.
- Using a water bath during baking can help prevent cracks but is not required.
- For a gluten-free option, substitute graham cracker crumbs for gluten-free graham-style crumbs or crushed gluten-free cookies.
- Chilling the cheesecake overnight improves texture and flavor.
- Use canned pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices precisely.
Keywords: Pumpkin Cheesecake, Graham Cracker Crust, Fall Dessert, Autumn Recipe, Spiced Cheesecake, Thanksgiving Dessert